GULF COAST GRAM: October 2007

Tuesday, October 30, 2007

Better 'n Punkin Pie

This recipe makes the rounds every holiday season. It goes by many names -- Pumpkin Crunch, Pumpkin Crisp, Pumpkin Dump Cake. This took the place of pumpkin pie on my holiday menu ever since the first time I made it. Have a safe Halloween!

BETTER 'N PUNKIN PIE

1 15 oz. can pumpkin (not pumpkin pie mix)
1 can sweetened condensed milk
1/2 cup sugar
3 eggs
1/2 teaspoon cinnamon
1 teaspoon vanilla
1 box yellow cake mix
1 cup chopped pecans
1 cup butter melted

Mix pumpkin, milk, sugar, eggs, cinnamon and vanilla until blended together. Pour into a 9 x 13 pan. Mix pecans with dry cake mix. Pour dry mix over pumpkin mixture. Pour melted butter evenly over the top. Bake at 350 for 40-45 minutes. Can serve with whipped cream or ice cream.

Cookies Cookies Cookies

Someone sent me this really neat e-mail today that has links to cookie recipes. Just click on the name of the cookie and the recipe is there. Good to keep handy.

Sunday, October 28, 2007

Low-Fat Banana Bread

We have been on a wellness kick at work lately. I looked around for a low-fat banana bread recipe to make and came across several that had the same basic recipe. The use of applesauce helps to make a good substitute for butter or oil. This makes a nice big loaf and is really moist inside.

LOW-FAT BANANA BREAD

2 eggs
2/3 cup sugar (I used 1/3 white and 1/3 packed brown)
3 medium-sized very ripe bananas smashed (the riper the better)
1/4 cup applesauce (I used cinnamon flavored)
1 tablespoon oil
1 teaspoon vanilla
1/3 cup low-fat buttermilk (I just used plain skim with no problem)
1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup toasted pecans

With a mixer blend eggs and sugar for about 5 minutes until light and fluffy. Add bananas, applesauce, oil, vanilla, milk. Stir until blended. Mix dry ingredients together and add to wet mixture. Add pecans. Pour into a 9 inch loaf pan that has been sprayed with Pam. Bake at 325 degrees for 40-50 minutes until done. Turn onto rack to cool.

Tuesday, October 16, 2007

Peanut Butter Cookies (Kinda Sorta)

I'm not a big fan of chocolate chip cookies (I know, a character flaw I'm sure). I do make a pretty good chocolate chip cookie though. I like to use the same dough and add peanut butter chips to them to make a nice peanut butter cookie. I mixed up my usual cookie dough and went to the pantry and grabbed the bag of what I thought was peanut butter chips and they were mini Reeses Pieces instead. They were in fall colors (though fall has still not even begun to reach us here). They were well received at the office. This recipe makes a BUNCH of cookies.

PEANUT BUTTER CHIP COOKIES

1-2/3 cups shortening
2 cups granulated sugar
1 cup packed brown sugar
4 eggs
1 teaspoon vanilla
5 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 bag Reeses Peanut Butter Chips (any chips at this point will work in this recipe)

Blend shortening with sugars. Add eggs one at a time blending well. Add vanilla. In a separate bowl mix flour with soda and salt. Mix into wet mixture. Add Reeses Pieces and mix. Scoop dough onto baking sheet. Bake at 375 for 15-20 minutes until golden brown.

Sunday, October 7, 2007

Oh Fall, Wherefore Art Thou Fall?

So, the calendar says it is Fall. Somehow it has forgotten to 'fall by' in Texas. We are still experiencing 90+ degree weather. It should be time for pumpkins, apples, cranberries and all things Fall, but we are still in barbecue and hotdog season. I know there are people who travel south to enjoy warm temperatures, but I would seriously consider traveling north to participate in a 'weather exchange' program. I love cold weather. So in spite of the air conditioner being on 24/7 I pulled out this Fall recipe for today.

CRANBERRY APPLE NUT BREAD

3/4 cup sugar
1/2 cup vegetable oil
1 egg
1 cup shredded peeled apple (about 1 medium)
1/2 teaspoon vanilla
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup chopped pecans, toasted
1/2 cup dried cranberries (I used Craisins)
2 tablespoons sugar
1/2 teaspoon cinnamon

Pre-heat oven to 350 degrees. Grease an 8 x 4 inch loaf pan. In a large bowl, mix 3/4 cup sugar, oil, egg, and vanilla. Stir in apple, flour, baking soda, baking powder, and salt. Stir in toasted nuts and cranberries. Pour batter into pan (it is very thick). In a small bowl, mix together the remaining sugar and cinnamon. Sprinkle evenly over batter in pan. Bake 45 to 55 minutes.

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