Around the Cauldron
Favorite EHAG Recipes
BAKED APPLES
Core 4 sweet-tart apples and place in a baking dish. Fill the centers with a
mixture of raisins, walnuts, brown sugar, and a dash of cinnamon and nutmeg. Top
with a pat of butter, and drizzle with a spoonful of apple cider. Bake at 375
until soft and bubbling. Serve alone, or with a scoop of vanilla ice cream.
PUMPKIN SPICE BREAD
1-2/3 cup flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon powder ginger
1/2 teaspoon shredded dried ginger
1/2 teaspoon each: cinnamon, cloves, nutmeg
1-1/2 cup brown sugar
1 tablespoon molasses
2 eggs
1 cup canned pumpkin
1/2 cup vegetable oil
Grease 9x5x3" loaf pan. Preheat oven 325 degrees. Sift flour, spices, salt,
baking soda & powder into medium size bowl. Beat sugar, molasses, and eggs.
Stir in oil and pumpkin until well blended. Stir in dry ingredients until well
mixed. Turn into prepared pan. Bake at 325 for 55 minutes or until center
springs back and test with clean knife. It usually takes longer than 55 minutes,
depending on oven. Cool in pan on wire rack for 10 minutes. Remove from pan and
cool a little more before slicing.
Pumpkin Cookies
1/2 c. granulated sugar
1/2 c. packed brown sugar
1 egg
2 c. all purpose flour
1 t. baking power
1/4 t. salt
1 c. butter
1 c. canned pumpkin
1 t. vanilla
1 t. baking soda
2 t. cinnamon
3/4 c. chopped walnuts (optional)
Penuche Glaze (optional)
3 T. butter
1/2 c. packed dark brown sugar
1/4 c. milk
1 1/2 to 2 c. powdered sugar
Preheat oven to 350 degrees. In a large bowl, cream butter and
granulated and
brown sugars together until
light and fluffy. Blend in pumpkin, egg, and vanilla. In a separate
bowl,
stire together flour, baking soda, baking powder, cinnamon, salt, and walnuts.
Mix flour mixture into butter-sugar mixutre. Drop the dough 3 inches
apart on
ungreased cookie sheets. Bake 10 to 12 minutes, until golden around the
edges. Remove warm cookies onto racks or brown paper bags to cool.
Let cool
for 1/2 hour then drizzle with the Glaze, if you wish.
APPLE CIDER PANCAKE SYRUP
1-cup apple cider (or apple juice)
1/2 cup packed brown sugar
3/4 cup dark corn syrup
2 1/2 tablespoons unsalted butter
1/2 teaspoon lemon juice
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
In a 1-quart, heat proof, microwavable measuring bowl, mix all of the
ingredients. Heat in the microwave on high for about 5 minutes or until the
butter is completely melted. Stir and heat until mixture is reduced to 1 1/2
cups, about 10 minutes. Let stand at room temperature for about 30 minutes until
slightly thickened.
The syrup is rich and full of flavor. You can make it the night before,
refrigerate it and reheat the next morning. - Use the freshest apple cider you
can find. If you use apple juice, try to use one that is not overly sweet.
Yield: Yield: 1 1/2 cups syrup
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