INGREDIENTS
1 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 cup packed brown sugar
1/2 cup butter or margarine
FILLING:
2 cans pumpkin -- (15 ounces each)
2 cans evaporated milk -- (12 ounces each)
4 eggs
1 1/2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 teaspoon salt
TOPPING:
1/2 cup packed brown sugar
1/2 cup chopped pecans
2 tablespoons butter or margarine (softened)
Combine the first four ingredients until
crumbly; press into a greased 13-in. x 9-
in. x 2-in. baking pan. Bake at 350 for
20 minutes or until golden brown. Mean-
while, beat filling ingredients in a mix-
ing bowl until smooth; pour over crust.
Bake for 45 minutes. Combine brown
sugar, pecans and butter; sprinkle over
top. Bake 15-20 minutes longer or until
a knife inserted near the center comes
out clean. Cool. Store in the refrigerator.
Yield: 16-20 servings.
Wanda Rawlins
Country Cooking Recipes
countryfixins2009@gmail.com
Pumpkin Fudge Recipe
Ingredients:
2 cups sugar
½ cup pureed cooked pumpkin
½ cup evaporated milk
¼ teaspoon pumpkin pie spice
¼ cup butter
½ teaspoon vanilla
1 cup chopped nuts
¼ teaspoon cornstarch
Directions:
1. Combine sugar, pumpkin, milk, and spice in a medium saucepan. Bring to a boil over high, then reduce to a gentle simmer. Cook until it forms a soft ball when dropped in cold water, or until reaches 236°F. Remove from heat
2. Add the nuts, butter, and vanilla; beat until mixture is creamy.
3. Pour into a buttered plate and allow to cool. Cut into small chunks and serve.
Pumpkin Gingerbread
Ingredients
3 cups sugar
1 cup vegetable oil
4 eggs
2/3 cup water
1 (15 ounce) can pumpkin puree
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
Bake in preheated oven until toothpick comes out clean, about 1 hour.
Wanda Rawlins
countryfixins2009@gmail.com
Country Cooking Recipes
http://12path.com/wanda/12scsocialcommunity
Serves 4
INGREDIENTS
3 tbsp Paprika
1 tbsp Garlic Powder
2 teasp Dried Oregano
1/2 teasp Cayenne Pepper
2 teasp Dried Thyme
1/2 teasp Black Pepper
1/2 teasp Ground Cumin
1/4 teasp Nutmeg
1 2lb Roasting Pork Loin
1. Preheat the oven to 170C, 325F.
2. In a small bowl, combine all seasonings and mix until thoroughly
blended.
3. Sprinkle over all the surfaces of the joint, rubbing in well.
4. Place the pork in a shallow roasting tin and roast for 1 hour or
until cooked through.
5. Remove from oven, and to allow to rest for 10 minutes before
carving.
Wanda Rawlins
countryfixins2009@gmail.com
Country Cooking Recipes
