Oatmeal Bread

This is a generous recipe that will make you 6 loaves of bread. You could freeze the extra loaves you don’t give away to friends and family or keep for your own use. It sounds lovely.

Oatmeal Bread (6 loaves)

Place 3 cups rolled oats in large pan. Add 6 cups boiling water. Let stand 1 hour.

Add: 1/4 c molasses, 2 T salt, 1 cup honey, 3 T oil

Dissolve 3 T yeast in 1 1/2 cups warm water. Add to above mixture. Add flour – about 15 cups. Let rise. Knead. Roll & shape into loaves. Let rise again. Bake 50 min 350ยบ.

Holiday Pumpkin Bread

Sometimes when you buy pumpkin around the holidays, you have to take one of those monster cans that are 32 oz because all the 16 oz ones are sold out…so you need to either make a second pumpkin pie (never a bad thing!) or find some other use for your left over pumpkin. This recipe calls for 16 oz pumpkin which would use up that extra quite nicely! Note that the instructions mention butter but there isn’t any butter listed in the ingredients, so that’s an error. I think what they meant was “pumpkin mixture” – when you read through it that’s the only thing that makes sense.

Holiday Pumpkin Bread

1 c boiling water

1 c Quaker Oats (quick or old fashioned, uncooked)

16 oz pumpkin

1 1/2 c granulated sugar

1 c firmly packed brown sugar

4 eggs

1/2 c vegetable oil

4 1/2 c all purpose flour

1 T pumpkin pie spice

2 t soda

2 t salt

1 t baking powder

1 c dairy sour cream

3/4 c raisins

1/2 c chopped pecans

Pour boiling water over oats. Cover; let stand 20 minutes. Beat together pumpkin, sugars, eggs, and oil. Add combined dry ingredients alternately with oats mixture and sour cream to butter mixture (probably pumpkin mixture), mixing well after each addition. Stir in raisins and pecans. Pour into two well greased 9×5 loaf pans. Bake in preheated moderate oven (350) about 1 hour and 15 minutes. Cool 5 minutes on wire rack; remove from pan. Cool thoroughly before slicing. Makes two 9×5 loaves. Can be frozen after baking.

No Bake Fudgies #2

These sound quick and easy for a sweet treat. I will list the full ingredient list instead of the in-line naming of ingredients on the card.

No Bake Fudgies

2 c sugar

1 c evaporated milk

1/2 c margarine

6 oz semi sweet chocolate chips

3/4 c sifted flour

1 c graham cracker crumbs

3/4 c chopped wlanuts

1 t vanilla

Combine sugar, evaporated milk & margarine in a sauce pan. Bring to a boil for 5 minutes, stirring constantly. Remove from heat. Add in chocolate chips. Stir until completely melted. Add flour, graham cracker crumbs, walnuts & vanilla. Mix well. Spread in a well greased 11x7x1 1/2 in baking pan. Cool & cut into squares.

Lemon Meringue Pie

Lemon meringue pie features that great cloud of fluffy egg white on the top of a lemon pudding base. A lot of people love it – while a lot of people don’t. For me, I need that meringue to be more cooked and prefer Angel Pie, which features a pavlova style meringue base with the lemon pudding underneath a mound of whipped cream. Either way, the combination of lemon and creamy, sweet meringue is a good one.

Lemon Meringue Pie

1 cup sugar

2 egg yolks

1/8 tsp salt

2 egg whites

1/3 c cornstarch

2 Tbsp butter

2 scant cups boiling water

2 medium size lemons, rind & juices

Put sugar, salt & corn starch in upper part of double boiler and mix, then add, gradually at first, the boiling water. Cook directly over heat until thickened, stirring constantly. Place over hot water & cook for 10-12 minutes. When mixture is clear, stir in egg yolks beaten slightly & mixed with lemon juice & rind. Cook 2 minutes more. remove from fire & add butter. When cool fill baked pie shell. Add meringue made by beating egg whites until stiff, adding sugar to taste & a few drops of lemon juice. Brown delicately in oven.

Holiday Raisin Pie (Wilderness Fruit Can)

There used to be several fruit pie filling companies that canned their wares and sold them at grocery stores nationwide in the US. Comstock, Lucky Leaf and Wilderness were three. Both Comstock and Wilderness are now owned by Duncan Hines. It’s a little difficult to find information on this because so many search results give the actual product. I guess it doesn’t matter, really. If you want to make this recipe, I’d guess any raisin fruit filling would do just fine. (I can imagine my sister reading this and thinking ‘yuck’ since she doesn’t like raisin or mince meat pie, but I love it!)

Holiday Raisin Pie

1 9″ or 10″ baked pie shell

1 can (22 oz) raisin fruit filling

1 pkg (8 oz) cream cheese, softened

1/4 cup powdered sugar

1 package (3 1/4 oz) instant vanilla pudding

1 1/4 cups milk

1/2 cup fresh whipping cream or whipped topping

Combine softened cream cheese, powdered sugar, pudding mix and milk. Beat until smooth. Fold in raisin fruit filling. Pour into baked pie shell. Refrigerate 4-5 hours. Top with whipped cream before serving.