Date and Nut Muffins

Date and Nut Muffins
Rumford Baking Powder, 10-Ounce Canisters (Pack of 6)4.50 for 10oz can bulk
Dr. Oetker Baking Powder 6 PackJust $3.88




1 1/2 cups chopped dates

3/4 cup boiling water

1 tsp baking soda

1 3/4 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup chopped walnuts

2 eggs

3/4 cup brown sugar

1/4 cup melted butter

1 teaspoon vanila



In a small bowl, combine dates, boiling water and baking soda.

In another small bowl, combine flour, baking powder, salt and walnuts.



In a large bowl, beat eggs until light and frothy. Beat in brown sugar, melted

butter and vanilla. Add date mixture to egg mixture in large bowl, stir to

combine. Add flour mixture to date and egg mixture, stir until just combined.



Spoon batter into greased of paper lined muffin tins. Bake at 400 degrees F. for

20 to 25 minutes.

Bacon-Cheddar Quiche

Bacon-Cheddar Quiche




1/2 15-ounce package folded refrigerated unbaked piecrusts (1 crust)

6 slices bacon

3 beaten eggs

1 12-ounce can (1 1/2 cups) evaporated milk

1 4-ounce package shredded cheddar cheese

3 green onions, thinly sliced



Let pie crust stand at room temperature for 15 to 20 minutes according to package

directions. Meanwhile, cook bacon till crisp; drain on paper towels. Crumble

bacon.



In a mixing bowl combine eggs and milk. Stir in cheese, onions, and bacon.

Place piecrust in a 9-inch pie plate. Flute edges high. Line crust with a

layer of heavy-duty foil. Bake in a 450 degree oven for 5 minutes. Carefully

remove foil from piecrust and bake about 5 minutes more or till piecrust is

nearly done. Remove piecrust from the oven. Reduce the oven temperature to 325

degrees.



Pour egg mixture into hot piecrust. Bake in a 325 degree oven for 30 to 35

minutes or till a knife inserted near the center comes out clean. Let stand 10

minutes before serving. Makes 6 servings

Slow Cooker Turkey with Sage and Bacon

Slow Cooker Turkey with Sage and Bacon






6-pound bone-in turkey breast, thawed if frozen and skin removed

1/2 teaspoon garlic pepper

8 small red potatoes, cut into fourths

1 1/2 cups baby-cut carrots

4 slices cooked bacon, crumbled

1 jar (12 ounces) roasted turkey gravy

2 tablespoons Gold Medal� all-purpose flour

3/4 teaspoon dried sage leaves

1 tablespoon Worcestershire sauce









1. Spray 5- to 6-quart slow cooker with cooking spray. Place turkey in cooker. Sprinkle with garlic pepper. Place potatoes and carrots around turkey. Mix bacon, gravy, flour, sage and Worcestershire sauce in small bowl; pour over turkey and vegetables.

2. Cover and cook on Low heat setting 7 to 8 hours.

3. Serve turkey with vegetables and gravy.