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Posted on 10/21/2009 6:19:34 PM PDT by MS.BEHAVIN
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Hey, did y’all hear what Applebee’s is doing on Veteran’s Day?
Active Duty and Veterans eat for free!
http://www.applebees.com/vetsday/
The new office is set up nicely. I have a little less room and fewer windows; no room for plants this time. Well, maybe, in one of the windowsills.
Nothing there, yet. Maybe I can convince one of the boys to get me something. A cactus garden would look good there.
Thanks, I can’t wait to give then a 5x7 of one of our awards shows. I’ll spread the word.
Too much kneading with quick breads like biscuits causes glutin to develop.
Good with yeast rising, bad with chemical rising.
Left over post roast juice is the best.
They’ve been doing this for a couple of years, now, I think.
Okay, time to call it a night. See you tomorrow!
Pumpkin Apple Muffins
2-1/2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, lightly beaten
1 cup canned pumpkin
1/2 cup vegetable oil
2 cups chopped apples
Pre-heat oven to 350 F. Grease muffin tins or line with paper muffin cups. In a large mixing bowl, combine flour, sugar, spice, baking soda and salt. In another mixing bowl, combine eggs, pumpkin and oil. Stir liquid ingredients into dry ingredients until just combined. Do not overmix. Stir in apples. Fill each muffin cavity 3/4 full with batter. Bake 35 to 40 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Well the last slow poke has gone for the evening.
Just double locked the door..
Hanging out here by myself.
TV turned on so I don’t creep myself out.
Tis a beautiful meal.
I could see me trying to type with ribby fingers.
Evening Jinxy.
Good on them.
Pumpkin Waffles
2-1/2 cups all-purpose flour
1/3 cup packed light brown sugar
2-1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs
1 cup whole milk
1 cup well-shaken buttermilk
1 cup canned solid-pack pumpkin
3/4 stick (6 tablespoons) unsalted butter, melted
additional melted butter for brushing waffle iron
additional butter for serving with waffles
warm maple syrup
Pre-heat oven to 250?F and pre-heat waffle iron. Sift together flour, brown sugar, baking powder and soda, salt, and spices. Whisk eggs in a large bowl until blended, then whisk in milk, buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until smooth. Brush waffle iron lightly with melted butter and spoon batter into waffle iron according to manufacturer’s directions for quantity of batter. Cook according to manufacturer?s instructions. Transfer waffles to rack in oven to keep warm and crisp. Repeat until all batter is used. Transfer waffles to a large platter and serve with butter and warm maple syrup. Makes about 12 waffles.
Pumpkin Cheesecake Bars
1 (16-ounce) package white pound cake mix
3 large eggs
2 tablespoons butter, melted
4 teaspoons pumpkin pie spice, divided
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (16-ounce) can pumpkin
1/2 teaspoon salt
1 cup chopped walnuts or pecans
Preheat oven to 350 F. In a large mixing bowl on low speed, combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice until crumbly. Press into bottom of 9 x 13 x 2-inch baking pan. Set aside.
In a large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, remaining 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice and salt. Mix well. Pour over crust, sprinkle nuts on top.
Bake 30- 35 minutes or until a knife inserted into the center comes out clean. Cool to room temperature, then chill in refrigerator. Cut into bars.
How has the action been? One would think that most folks might be sleeping now and give you a break.
Hey, would some music help? A specific artist?
Cream of Butternut Squash and Apple Soup
1 butternut squash about 1 lb.
3 tart green apples, peeled, cored and chopped
1 medium onion, chopped
1/4 teaspoon dried rosemary
1/4 teaspoon dried marjoram
3 (14.5 ounce) cans chicken broth
3-1/2 cups water
2 slices white bread
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup heavy cream
chopped fresh parsley
Cut the butternut squash in half and scoop out the seeds. In a large saucepan combine all ingredients, except cream and parsley. Bring to a boil, simmer, uncovered for 45 minutes. Remove butternut squash and scoop out the pulp. Discard the peel and add the pulp to the soup. Puree with a blender until mixture is homogenous and smooth (if you do not have a hand blender, you can do this in a regular blender in several batches). Return soup to saucepan and bring to a boil. Just before serving, stir in the cream. Serve hot and garnish each serving with chopped parsley.
The first 4 hours were kicking.
I picked up quite a few hospital cases.
Usually on night shift we get mostly hospital calls and police calls.
Usually picks back up in the morning.
Any big band music is great.. Can’t get dozy when the brass is playing.
Pumpkin Chili
3 pounds lean ground beef
2 cups solid pack pumpkin
2 cans red kidney beans
2 medium onions, chopped
3 (15-ounce) cans chopped tomatos
2 tablespoons chili powder (less if serving children)
1/4 teaspoon red pepper flakes (omit if serving children)
2 tablespoons sugar
1 teaspoon salt
2 bay leaves
In a large casserole, brown ground beef and drain off excess fat. Add the rest of the ingredients, stir well, and simmer over low heat for 1 to 2 hours. Serve with crackers or garlic bread.
Thanks, unique, for the woohoo guy!
Tommy Dorsey & His Orchestra ~ No Regrets
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