Pumpkin Fudge

I made this yesterday after seeing a post on somethingaboutapony. It is great. It turned out perfectly and set without putting in the fridge. I'm so proud of them.

Pumpkin Fudge
Submitted by: GingerRated: 4 out of 5 by 51 members
Yields: 36 servings
"Using the same method as is used in making traditional fudge, pumpkin is substituted for chocolate in this seasonal recipe for a corn syrup based treat."
INGREDIENTS:
3 cups white sugar
1 cup milk
3 tablespoons light corn syrup
1/2 cup pumpkin puree
1/4 teaspoon salt
1 teaspoon pumpkin pie spice
1 1/2 teaspoons vanilla extract
1/2 cup butter
1/2 cup chopped walnuts
(optional)
DIRECTIONS:
1.
Butter or grease one 8x8 inch pan.
2.
In a 3 quart saucepan, mix together sugar, milk, corn syrup, pumpkin and salt. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and continue boiling. Do not stir.
3.
When mixture registers 232 degrees F (110 degrees C) on candy thermometer, or forms a soft ball when dropped into cold water, remove pan from heat. Stir in pumpkin pie spice, vanilla, butter and nuts. Cool to lukewarm (110 degrees F or 43 degrees C on candy thermometer).
4.
Beat mixture until it is very thick and loses some of its gloss. Quickly pour into a greased eight-inch pan. When firm cut into 36 squares.
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Whole Wheat Honey Banana Muffins

24 muffins
35 min 20 min prep
3 1/2 cups whole-wheat flour
2 teaspoons baking soda
1 teaspoon salt
2 tablespoons wheat germ
2/3 cup olive oil or vegetable oil
1 cup honey
4 eggs (I substitute 1 cup of pumpkin puree)
2 cups mashed bananas
1/2 cup hot water
1. Stir together dry ingredients.
2. Beat oil and honey together; add eggs and beat well.
3. Add bananas and beat to combine.
4. Add dry ingredients to wet, alternating with hot water; mix well after each addition.
5. Spoon batter into 24 greased muffin cups; bake at 325 degrees for 15 minutes, or until muffins are golden brown and test done.
Remove from oven and cool on rack.

I had a bunch of bananas and I had put in a request for some banana recipes at a couple of my boards and they came through as always but I hadn't printed any of them, so I quickly looked through my recipe book with my handwritten favorites and found this one, I had forgotten about it. It's such a good and yummy recipe. It's from Recipe zaar. But now I have to get more brown bananas so I can try all the new banana recipes that were given. Yummy work in the future.

Harvest Pictures (some)

Stress Reliever...

My garden. As long as I can remember my dad has had a garden. It's gone from a 20 ft x 15 ft garden at our old home where I grew up to about 15- 20ft boxes by 4 feet at their new home as well as the green house. What I remember and dread about gardening is weeding. My brother and I always had to do this chore and I hated it but it didnt' stop me from wanting my own garden.

I think I equat having a garden with having a home. I almost felt lost the years I was out on my own and no garden in sight. So this is my sedon year with my two boxes to grow to my hearts content. This year proved more bountiful that the last. I think I am gaining some experience from my father's constant teachings. I think he gets a kick out of the fact that I want to garden and he helps me to accomplish this.

So this year I grew things I did last years. My tomatoes yielded quite a few of it's fruit while last years I got not a single one. My sweet peppers did a little better this year by giving me three small peppers. They didn't even have leaves last year.

I got lot's of zucchini, both regular and round. I got one round cucumber and about four lemon cucumbers.

I got maybe 40lb of potatoes from my 8 plants. 4 broccoli, cauliflower and cabbage. Lot's of green onion. Not as many peas, as I didn't plant as many this year. I need them in a different box I think. Beets were also plenty and my carrots actually grew to a few inches but still tiny. I'm very proud of all the food I grew for my family this year, especially my pototaes. I didn't expect to get so much but I'm happy.

I'll post some pictures when I get a chance to sit down at my computer at home.

Raisin Bran Muffins (edited for error)

1 c. flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 c. applesauce
2 tbs. margarine
1/4c. packed brown sugar
1/4c. molasses
1 egg
1 c. skim milk
1/2 c. wheat bran
1/2 c. raisins

In a medium bowl mix together flour, baking powder, soda and salt.
In large bowl mix together applesauce, margarine and brown sugar until creamy with a wooden spoon until well blended. Beat in molasses and egg until well mixed. Add milk. Add wheat bran.

Mix the flour mixture into the wet mixture. Add the raisins. (Ssoak the raisins in hot water to plump them up a bit before putting in the batter.) The batter will be wet.

Spoon into an ungreased, non-stick muffin tin or use paper cups or lightly grease your muffin tin. Bake in 400°F for 20-25 minutes.

This recipe makes 12 muffins.

I got this recipe from my friend Kerry and it was really very good. I'd been looking for a bran muffin recipe, so she gave me the one she uses. I'm not sure where she got it from. I finally made them this morning.

Salmon Chowder

2 tbs. margarine
1/2 onion, chopped
2 celery stalk, chopped
1 tsp. garlic, minced
5 small potatoes, diced
4 carrots, diced
1/2 of a red pepper, chopped
Salt and pepper
1 c. zucchini
1 can cream of corn
4 c. of water
1 broth mix from a pack of Chicken Noodle soup.
A few pinches of parsley
Melt butter in large saucepan, stir fry onion, celery and garlic until soft. Add water, broth mix, potatoes, carrots, red pepper, salt and pepper. Bring to a boil, simmer for 20 minutes. Add cream of corn, zucchini and salmon. Simmer another 20 minutes and serve.


I love making soups and this is just a new experiment that tasted great! My hubby loved it and so did the youngest.

I also used a zucchini from my garden. A round zucchini, no less. It's pretty cool. I never knew that there were round zucchini until my dad gave me some for my garden this year.

Mini Chip Cheesecakes

This is one of my favorite recipes to make. They are decadent and easy to make. I got this recipe from Company's Coming- Chocolate Everything. I've made it many, many times as a treat to bring to special events.
In this picture I used a small muffin liner because that is all I had and it was late, so it doesn't look like it should. These are light and creamy.

12 chocolate wafers
2 light cream cheese (8oz., 250g, each) softened
3/4 c granulated sugar
2 large eggs
1 tsp. vanilla
1/2 c. mini semisweet chocolate chips
1/2 c. mini semisweet chocolate chips (yes this is listed twice).

Line ungreased muffin cups with large paper liners. Place 1 wafer in bottome of each liner.

Beat cream cheese and suagr in medium bowl until smooth. Beat in eggs, 1 at a time, on low just until blended. Add vanilla. Mix in.

Melt first amount of chocolate chips in small saucepan over hot water, or on low, stirring constantly, until smooth. Do not overheat. Add to batter.

Add second amount of chocolate chips. Fold in. Divide over wafers. Bake in 325°F oven for 25 to 30 minutes until set. Cool, then chill. Makes 12.