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Purely Homespun

Homemade from the heart

Cranberry Almond Shortbread

1 1/2 cups flourCranberryAlmondShortbread

1/2 tsp salt

1cup soft butter

1 cup icing sugar

1 cup dried cranberries

1 cup sliced almonds

2 tsp vanilla

Mix butter, vanilla  and icing sugar until fluffy.  Mix dry ingredients and incorporate into wet.  Form into a log on parchment paper.  Roll and regrigerate overnight.

Cut slices from log and bake in a 325 degree Fahrenheit oven for 30 minutes.

 

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Brown Sugar Cookies

2 3/4 cups flourBrownSugarSugarCookie

1 tsp baking soda

1 tsp cream of tartar

1 tsp salt

1/2 cup sugar

1/2 cup brown sugar

1 cup soft butter

2 eggs

2 tsp vanilla

Mix sugar, brown sugar, butter, eggs and vanilla until light and fluffy.  Add dry ingredients and chill in refrigerator overnight.

Roll dough out, cut up shapes and decorate as desired.  Bake at 350 degrees Fahrenheit for 12 minutes.

Caramel Corn

Heat oven to 250 degrees Fahrenheit.caramelcorn

Pop 1 cup of popcorn and put it in a buttered roast pan.

Melt 1 cup of butter.  Stir in 2 cups brown sugar,1/2 cup corn syrup and 1 tsp salt.

Bring to a full boil stirring constantly.  Let mixture boil for 5 minutes and remove from heat.  Do Not Stir.

Stir in 1/2 tsp soda and 1 tsp vanilla. Pour over popcorn and mix together well.

Bake for 1 hour stirring every 15 minutes.  Spread out onto parchment paper to cool.

Cranberry Cookies

1 cup salted butterCranberryCookies

2 eggs

1 cup sugar

3 cups flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/3 cup juice (orange, cranberry or lemon)

2 cups dried cranberries

2 cups chopped pecans

Add sugar, eggs and butter to a bowl and whisk together until light and fluffy.  Mix dry ingredients with cranberries and pecans.  Add dry mixture to wet mixture alternating between dry ingredients and juice.  Scoop out onto mounds on a lined baking sheet.

Bake at 350 degrees Fahrenheit for 12-14 minutes.

Vegetable Soup

7 cups vegetable stockvegetablesoup

2 cups sliced mushrooms

1 pint grape tomatoes

2 sliced potatoes

1 can kidney beans

2 cups carrots

1 sliced onion

1 tbsp dried basil

1 tbsp dried rosemary

salt and pepper to taste

Add all ingredients to pot and bring to a boil.  Cook on low heat until carrots and potatoes are cooked.  Serve with warm bread.

Octobers…

octobers
L.M. Montgomery quotation

Bread Machine Rosemary Bread

1 1/4 cups concentrated vegetable stockrosemarybread

1 tbsp sugar

1 tbsp olive oil

1/2 cup diced sun-dried tomatoes (removed from the oil)

3 tbsp dried rosemary

1 1/4 tsp bread machine yeast

Measure ingredients in pan in order they are listed.  Bake on 1.5 lb setting on regular cycle.

autumn

Pumpkin Pie

Crustpumpkinpie

5 cups flour

3 tbsp brown sugar

1 tsp salt

1 tsp baking powder

1 lb vegetable shortening (cold)

1 egg

2 tbsp apple cider vinegar

cold water to make a cup of liquid

Mix 5 ingredients.  In a cup add egg, vinegar, and water to combine.  Fold wet ingredients into shortening mixture.  Shape in disks and refrigerate for at least an hour.

Pumpkin mixture

1 cup pumpkin

3/4 cup sugar

1 cup milk

2 eggs

1/2 tsp cinnamon

1/2 tsp ginger

pinch of salt

Pour ingredients into a rolled out pie shell from the crust made above.  Bake in a 450 degree Fahrenheit oven for 10 minutes.  Lower heat to 350 degrees and bake for an addition 35 minutes or until center of pie is firm.

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