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Kat's Private Collection

I am trying this recipe for gingerbread spice mix. 

Gingerbread Spice Mix

Stir together:
 1/4 cup ground ginger
 3 tbsp. cinnamon
 2 tbsp. ground cloves
 1 tsp. nutmeg

  Store in  an airtight container until ready to use. Recipe may be doubled or tripled.
  Makes great gifts. Put in a pretty bottle, label and you have a great hostess gift!


 

CRANBERRY SWEET POTATO BREAD

Makes 12 -16 slices
• 2 large eggs, slightly beaten
• 1 1/3 cups sugar
• 1/3 cup canola oil
• 1 cup cooked and mashed sweet potatoes, canned or fresh
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon baking soda
• 1 cup chopped cranberries (fresh or dried)


Preheat oven to 350 degrees Fahrenheit.

Coat a 9-inch-by-5-inch-by-3-inch loaf pan with nonstick cooking spray and dust with flour.

In a large bowl, combine eggs, sugar, oil, sweet potatoes and vanilla.

In a separate bowl, combine flour, cinnamon, allspice and baking soda.

Make a well in the center. Pour yam mixture into well.

Mix just until moistened.

Stir in cranberries.

Spoon batter into prepared loaf pan.

Bake for 1 hour or until a toothpick inserted in the center comes out clean.


Watergate Salad

1 can (20 oz.) crushed pineapple, in juice, undrained
1 pkg. (3.4 oz.) JELL-O Pistachio flavor Instant pudding
1 8 oz. container Cool Whip Whipped Topping, thawed
1 1/2 cups miniature marshmellows
1/2-3/4 cup chopped nuts

Combine all ingredients. Chill at least 1 hour.
Serves 8, about 1/2 cup each.



Pecan Tassies

Ingredients

• 3 ounces cream cheese, room temperature
• 1/4 pound butter, softened
• 1 cup flour
• 1 egg
• 3/4 cup brown sugar
• 1 tablespoon butter, melted and cooled
• 1/2 teaspoon vanilla extract
• 1/4 cup pecans, finely chopped
• 24 pecan halves 

 Directions

1. Prepare crust. In an electric mixer, cream cheese and butter until fluffy. On low speed, add flour. Mix just until blended. Wrap dough in plastic wrap and refrigerate 2 to 3 hours or overnight.
2. Preheat oven to 350 degrees F.
3. Prepare filling. In a medium mixing bowl, beat egg, brown sugar, butter, and vanilla. Mix until well blended. Stir in chopped pecans. Set aside.
4. Roll dough into 1-inch balls. Press ball into a greased mini muffin pan. Line pan on the bottom and sides. Using a teaspoon, fill the muffin cups with filling. Top with pecan half.
5. Bake 20 to 25 minutes or until edges begin to brown.
6. Remove pan from the oven. Cool in pan on a wire rack. Repeat with remaining dough and filling. Store in an airtight container. 
7. Makes 24     

 Pumpkin Soup

Serves:
    4 servings

Ingredients

    2 tablespoons butter
    1 onion, diced
    2 carrots, peeled and diced
    1 apple, peeled and diced
    2 cups fresh pumpkin, roasted and diced
    1 tablespoon sage leaves
    1/4 cup maple syrup
    1 teaspoon cinnamon
    1/2 teaspoon nutmeg
    1/2 teaspoon salt
    1/2 teaspoon ginger
    3 cups chicken stock
    1 cup cream or half and half
    Salt and freshly ground pepper

Directions
  In a stockpot over medium heat, melt butter and saute onion, carrot, apple, and sage until all are tender, about 8 to 10 minutes. Add pumpkin. Puree the mixture in a food mill; if you do not have a food mill, then puree in a food processor or blender. Return the puree to the stockpot, add the maple syrup, spices, & chicken stock and simmer for 15 minutes. Then add the cream and simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season, to taste, with salt and pepper.

  Divide soup among 4 soup bowls and serve immediately.

  Cook's Note: To roast pumpkin, preheat oven to 400 degrees F. Cut whole pumpkin in half and then cut each half into several pieces. Discard seeds or reserve for another use. Place pumpkin on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in oven until tender but not falling apart, about 30 to 40 minutes. Let cool, peel away skin, and dice.