Here are some seasonal recipes, sent in by members of the Museitup Club.
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
6 heaping Tbsp sugar
Tbsp Crisco shortening
1 tsp salt
1 cup water
2 pkgs active dry yeast
Lots of butter
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
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 ½ cups
2 tsp baking soda
1 ½ tsp salt
½ 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/ )
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)
½ c. sugar
c. unsifted Pillsbury flour (plain or all-purpose flour)
tsp. cream of tartar
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)
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.
last two are from Susan Stephenson.
Editor of Musings at the Muse Marquee
Susan says: December is hot where we live in Australia
so this tasty vegetable dish makes a great starter for Christmas lunch.
1/2 cup olive
1 red onion,
2 baby eggplants, diced
2 tomatoes, diced and drained of seeds and juice.
1 green capsicum,
2 tblsp balsamic
½ cup flat
leaf parsley leaves, chopped
¼ cup pine nuts, toasted
½ cup diced fresh mushrooms
½ 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.
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.
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!
½ cup cocoa
½ cup sugar
½ cup reduced
½ cup low
1 and ¾ cups
½ cup coconut
1 cup sultanas
(preferably soaked for at least a week in ½ cup brandy)
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.