PUMPKIN CINNAMON STREUSEL PANCAKES

HAPPY FALL EVERYONE!!

PUMPKIN CINNAMON STREUSEL PANCAKES

From Rachel (Reid) Brown

Make the cinnamon streusel:

1/2 cup all purpose flour

1/2 cup brown sugar, packed

1 t. ground cinnamon

6 T. unsalted butter, cut into chunks

Set aside.

Pancake batter:  

3/4 cup all purpose flour

1/2 cup whole wheat flour

2 T. light brown sugar

2 t. baking powder

1/4 t. salt

1 t. ground cinnamon

1/4 t. nutmeg

1/8 t. ground ginger

1/8 t. ground cloves

1 cup milk

1/2 cup canned pumpkin (not pumpkin pie filling)

1 large egg

2 T. canola oil

1 t. vanilla extract

Instructions:

First, make the cinnamon streusel.  In medium bowl, combine flour, brown sugar, cinnamon, and butter.  

Mix streusel mixture together with your hands or a fork til crumbly.  Set aside.

Now make the pancakes:

In a large bowl, whisk together flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves.  Set aside.

In a medium bowl, whisk together milk, egg, pumpkin, canola oil and vanilla extract.  Add wet ingredients to the flour mixture and whisk until combined.

Heat a griddle or pan to medium-low. Coat with cooking spray.  Drop 1/3 cup of batter onto heated skillet.  Add 2 T. of cinnamon streusel.  Cook on the first side until bubbles begin to form, about 2-3 minutes.  Carefully flip pancake over and cover generously with cinnamon streusel. Cook another 2-3 minutes or until golden brown. 

Continue this process to make the rest of the pancakes.

Serve warm with maple syrup and butter.

Note from Rachel:   for another variation:  skip all of the streusel and add dark chocolate chips to the pancake batter. We LOVE pumpkin-chocolate-chip pancakes!!

SPICED TEA

SPICED TEA

From Lyn Sewell (from Janis Weedman)

1 gallon water

2 ½ cups sugar

6 teabags

1 t. whole cloves

1 stick cinnamon

½ c. lemon juice

6 oz. can concentrated orange juice

Heat sugar and water.  

Just before boiling, add spices.  

When boils, add tea bags.  

Let steep for 30 minutes.  Take out tea bags and spices.  

Mix in lemon juice and orange juice.  Yummmmm!  

JAPANESE FRUIT PIE

JAPANESE FRUIT PIE
From Angie Reid  (recipe from Mary Gilliam)

2 eggs
1 stick butter
1 cup sugar
1 T. vinegar
1/2 cup coconut
1/2 cup raisins
1/2 cup pecans, chopped

Mix all ingredients well and place in unbaked pie shell.

Bake at 300 degrees for one hour or at 325 for 30-40 minutes.

Pie will be very brown.

Top with whipped cream.

HAWAIIAN CHICKEN

Don, my sister's husband, slicing the Thanksgiving turkey

HAWAIIAN CHICKEN

From Don and Lyn Sewell  (Kathryn Sewell's recipe--Don's favorite)

Chicken pieces, floured and lightly browned. Place in casserole.

Cover with: 

pineapple pieces

pimento strips

green pepper strips that have been parboiled slightly

Combine pineapple juice and water from green pepper process and add vinegar, brown sugar, soy sauce and salt to make sweet and sour to taste. Bring liquid mixture to boiling.

Thicken boiling liquid with cornstarch. Must be mixed with cold water. (Edit: Mix 2 T. cornstarch with 1 cup cold water and add to boiling liquid.)

Add thickened sweet and sour sauce to casserole, pouring evenly over all pieces to coat each one. You can baste during cooking process.

Bake until browned. 

Note: Have enough liquid to use to serve on rice.  Recipe varies with amount being prepared. I was never given exact amounts of anything.  Hope you enjoy it. K.S.

ORANGE SALAD

ORANGE SALAD
From Angie Reid  (From Mary Gilliam)

1 No. 2 can crushed pineapple (drained)
1 can mandarin oranges
1 3-oz. pkg orange jello
1 12-oz. cottage cheese
1 large cool whip
1 cup nuts, chopped

Mix dry jello with cool whip, cottage cheese, pineapple, oranges and nuts.

Put in pyrex. Let gel.

Don and Lyn

MRS. HOCKLEY'S STRAWBERRY JELLO

From Lyn Sewell

1 large box strawberry jello

2 cups boiling water

10 oz. frozen strawberries

small can crushed pineapple

2 sliced bananas

Pour half mixture into dish.  Set in refrigerator until firm. 

Top with 4 oz. sour cream. 

Then add the other half of the jello mixture.  Chill until firm.

PUMPKIN BREAD

PUMPKIN BREAD

From Lyn Sewell   (from Janis Weedman)

3 ½ cups flour

2 t. soda

1 ½ t. salt

2 t. pumpkin pie spice

3 cups sugar

1 cup oil

4 eggs

2 cups pumpkin

2/3 cup water

1 cup nuts, optional

Sift all dry ingredients into large bowl. Mix well.

Combine remaining ingredients and blend well with dry mixture.

Pour into well-greased and floured loaf pans (or one angel food cake pan).

Bake for one hour at 350 degrees.

Cool slightly before removing from pan.

RANCH STYLE BEANS

Phyllis and her grandchildren

RANCH STYLE BEANS

From Phyllis White

Phyllis says, "This is one I use for most summer holidays or cookouts."

1 lb. lean ground beef

1 envelope green onion dip mix (I use ranch if I can't find green onion.)

1 (16 oz.) cans pork and beans in tomato sauce

1 (16 oz. ) can kidney beans, drained

1 cup catsup

2 tbs. prepared mustard

2 tsp. vinegar

In large skillet or slow cooking pot with browning unit, cook meat until red color disappears.  

Drain off excess fat.  In slow-cooking pot, combine all ingredients.  Cover and cook on low 3-4 hours.

Makes 8 servings.