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Muser Munchies

 Here are some seasonal recipes, sent in by members of the Museitup Club.

 

The first two are from Jessica Kennedy, The Differently-Abled Writer. 

( http://jessicakennedy71.blogspot.com/ )

 

 

Mervyn Ray Kennedy’s Parker House Rolls & Cinnamon Rolls (Kennedy Family Recipe)

Jessica says: My Dad's Dad's family always fed us these for breakfast when we visited them over Christmas.

 

My dad's grandpa made them during the Depression and sold them out of his 2 room house in Columbia, MO.  When Richard Kennedy aka Dick, Steve’s dad, was a boy in the 1930’s, Dick used to run up and down the street selling them.

 

6 cups flour
1 egg
6 heaping Tbsp sugar
5 Tbsp Crisco shortening
1 tsp salt
1cup milk
1 cup water
2 pkgs active dry yeast

Lots of butter
chopped pecans
light brown sugar
cinnamon

Add 2/3 cup of water to milk in a saucepan. & scald over medium heat.  Let cool. In large bowl mix salt, shortening, and add egg.  In a smaller bowl add yeast & 1 tsp sugar, pour .remaining very warm water over yeast. Let this foam up.  Pour over egg mixture and yeast.  Add flour (will have to mix with hands toward the end). Don’t use all if you don’t need to add it to dough.  It needs not to be too sticky...then it’s ready. 

Make a big ball of the dough, put in a large well-greased bowl, and grease top of ball. Cover w/cloth and let rise in a warm place 1 to 2 hours or until doubled in size.  Prepare table and other ingredients to make rolls. When ready, punch down dough, take a portion of dough & roll out on floured surface.  Spread with plenty of butter, sprinkle with brown sugar, cinnamon & nuts. Roll tight and cut 1 inch thick.  Place in well-greased pan and allow to rise again.

 

Bake at 375 for 10-15 min.   Remove from oven and brush  with butter. Single recipe makes 2 9x12 pans.  For rolls...roll out dough, cut circles, & fold almost in half. Cover & let rise.

 

***This is a single recipe. Toni usually triples it: making you scald 3 cups of milk and 2 cups water & use a 1 lb can of Crisco shortening.  The rest is easy to triple.  You will need 2 large well- greased bowls to let dough rise. 12 cinnamon rolls  will fill a 9 x 12 pan...9 rolls in a 9 x   9

 

***This recipe goes fairly fast if you get everything ready first. That means pans greased, milk scalded,& cooling butter softened not melted in a bowl, brown sugar & pecan pieces in a bowl, & flour measured out in a large bowl.

 

Pumpkin Gingerbread (Jessica Kennedy)

 

Jessica says: I made this wrong and it tasted much better than the original recipe. Now I make it the wrong way. If you like pumpkin bread or gingerbread, you're sure to love the combo.

 

3 cups sugar

1 cup vegetable oil

4 eggs

2/3 cup water

1 (15 ounce) can pumpkin puree

4 tsp ground ginger

2 tsp ground allspice

2 tsp ground cinnamon

2 tsp ground cloves

3   cups all-purpose flour

2 tsp baking soda

1 tsp salt

tsp baking powder

 

Preheat oven to 350. Lightly grease two 9x5 inch loaf pans.

 

In a large mixing bowl, combine dry ingredients. Mix wet ingredients and beat until well blended. 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.

 

--------------------------------------------

 

The next two recipes are from Jennifer Payton.

( www.freewebs.com/buddingnovelist/ )

 

 

Snickerdoodles

 

 

Jennifer says: Once you try these cookies, you'll be hooked  They are soooo good.  My mom used to bake them all the time when we were kids. Everyone I've ever baked them for has loved them.  They're lovely for Christmas, to serve after dinner or just have as a snack with some eggnog, coffee, tea or hot chocolate.  Or a nice big glass of milk! 

 

 

1 c. butter or margarine, softened  (I always use butter)

1 c. sugar

2 eggs

1 tsp. vanilla

2-2/3 c. unsifted Pillsbury flour (plain or all-purpose flour)

1 tsp. cream of tartar

tsp. soda

tsp. salt

2 tbs. Sugar

2 tsp. cinnamon

 

 

Preheat oven to 400.  In mixing bowl, cream butter and sugar.  Beat in eggs and vanilla.  Stir in flour, cream of tartar, soda and salt.  Shape dough into balls, using rounded teaspoon of dough for each.  Combine sugar and cinnamon; roll balls of dough in sugar mixture.  Place 2 inches apart on ungreased cookie sheet.  Bake 8 to 10 minutes or until edges are set.

 

Oatmeal-Milk Chocolate Chip-Pecan Cookies

 

 

Jennifer says: Here's a recipe that is the favorite among the ladies in my office.  I hope others like it just as well!

 

 

1 cup (2 sticks) margarine or butter, softened (I always use butter)

1 cup firmly packed brown sugar (I use golden brown instead of dark brown)

1/2 cup granulated sugar (white sugar)

2 eggs

1 tsp vanilla

1-1/2 cups all purpose flour (not self-rising)

1 tsp baking soda (Sodium bicarbonate)

1/2 tsp salt

3 cups oats (you can use quick or old fashioned.  I use old fashioned because they're bigger)

1 cup milk chocolate chips

chopped pecans to taste (some people like a lot of nuts, some a little)

 

Heat oven to 350 degrees.  Beat together butter and sugars until creamy.  Add eggs and vanilla; beat well.  Add combined flour, baking soda and salt; mix well.  Stir in oats, chips and pecans; mix well.  Drop by rounded teaspoonfuls onto ungreased cookie sheet.  Bake 10-12 minutes or until golden brown.  (Baking time may vary depending on oven. I have an electric oven, so I usually bake between 9-1/2 to 10 minutes.)  Cool 1 minute on cookie sheet; remove to wire rack.  Yields about 4 dozen cookies. 

 

Bar Cookies: Bake 30-35 minutes in an ungreased 9 x 13-inch metal baking pan.

 

--------------------------------------------

 

The last two are from Susan Stephenson

( Freelance Writer

http://www.coffscoastwriters.com/susanstephenson.html

 

Editor of Musings at the Muse Marquee

http://www.themusemarquee.tripod.com)

 

Caponata

 

Susan says: December is hot where we live in Australia so this tasty vegetable dish makes a great starter for Christmas lunch.

 

(Serves 4):

1/2 cup olive oil

1 red onion, finely chopped
2 baby eggplants, diced
2 tomatoes, diced and drained of seeds and juice.

1 green capsicum, diced

2 tblsp balsamic vinegar

cup flat leaf parsley leaves, chopped
cup pine nuts, toasted
cup diced fresh mushrooms

cup diced and pitted olives

Heat oil, add onion, eggplant, cook until tender. Add tomato, capsicum, mushrooms. Cook for about five more minutes or until tender.

Remove from heat, stir in vinegar, parsley, olives and pine nuts. Season with salt and pepper, serve hot or cold on Turkish bread as an appetizer or use as a side with meat.


      
Rolled Oats-So-They’re-Healthy-Balls

Susan says: I kid myself that these sweet treats are good for me because they contain rolled oats. It seems to fool my friends, too!

 

cup cocoa

cup sugar

cup reduced fat margarine

cup low fat milk

1 and cups rolled oats

cup coconut

1 cup sultanas (preferably soaked for at least a week in cup brandy)

 

Gently heat margarine, sugar and milk until sugar melts. Mix in other ingredients. Leave to set for half an hour. (May need to refrigerate if summer time.) Roll into balls, roll in coconut. Refrigerate until needed. 

 

 

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