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I got this recipe from a coworker years ago when she brought it for a potluck. It�s become a family favorite.
3 eggs, beaten
2 1/2 C. Sugar
1 1/3 c. Oil
1 1/2 c. Milk
3 c. Flour
1 1/2 teaspoon salt
1 1/2 teaspoon baking powder
1 1/2 teaspoon vanilla
1 1/2 teaspoon almond extract
2 tablespoons poppy seed
Frosting-
1-2 c. Powdered sugar
1-2 tablespoons softened butter
Orange juice (I think this is the secret ingredient...)
Mixed together eggs, sugar, oil, and milk. Combine dry ingredients and add to egg mixture. Add vanilla, almond extract, and poppy seed and gently stir in only until mixed.
Pour into greased and floured loaf pans...it makes 2 regular size or 1 regular and 3 mini loaves. Bake at 325 degrees for 1 hour and 15 minutes.
While still warm mix together frosting ingredients. Add the orange juice a little at a time to desired consistency. Poke holes in loaf with a toothpick and pour glaze over the top. Cool 15 minutes in pans and then remove.
Especially for anyone trying to get off flour for their brain and belly health.
1 cup almond flour/meal (Do keep in refrigerator after opening package.)
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp cinnamon (I use more because I love it)
1 tsp vanilla
1/2 cup almond/soy/coconut milk (which ever you use)
note: use more or less to suit your desire - thick or thin pancakes.
2 eggs (I buy from Field to Fork in my area because the chickens are truly free and no chemical in their feed)
Variations: add a rounded teaspoon of pumpkin for holiday flavor. Or, add a 1/4 cup of applesauce cutting back on most of the milk.
Preheat griddle or pan to medium. Use olive oil if needed.
Combine dry ingredients, mix. Add the rest to desired consistency.
Spoon the size you like and flip when you should.
Not rocket science - just like cooking any old pancake! If too think you may want to turn the heat down so it cooks through.
I don't add sugar or any sweetener to the mix because we eat them with syrup or honey. But, a tablespoon of sweetener would work if you don't add at the end.
Leftovers (I rarely have any) can be warmed in your toaster oven, good!
__________________ Joyce Ann - Layouts completed: 2022/ 218; 2023/ 71. Layouts for 2024: Jan 3=72, Feb 3=75
Last edited by AnniePanda; 10-15-2017 at 02:45 PM..
Reason: add variation
I made this recipe at our last family get together and it was enjoyed by most-some don't like hummus at all.
Chipotle Pumpkin Hummus
Ingredients:
2 Tbsp. lemon juice
� cup Sprouts Tahini
3 cloves garlic
1 tsp. salt
1 15-oz. can Sprouts Chickpeas, drained and rinsed
2 tsp. Sprouts Olive Oil
2 chipotle chilies in adobo
1 15-oz. can Sprouts Pumpkin Puree
1 tsp. ground cumin
� tsp. smoked paprika
� cup toasted pumpkin seeds
1 Tbsp. sour cream (optional)
Instructions:
In a blender, pulse together lemon juice, tahini, garlic and salt.
Add chickpeas, olive oil and chipotle chilies. Process again until smooth.
Add in pumpkin puree, cumin and smoked paprika. Pulse until fully combined. If the texture appears too thick, add an additional teaspoon or two of olive oil.
Spoon mixture into serving bowl. Sprinkle with pumpkin seeds.
Using a piping bag or a baggie with a corner cut off, pipe sour cream �football laces� onto dip for a festive game day touch.
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract...
2 eggs
1 (9 inch) graham cracker crust or regular pie crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
Preheat oven to 325 degrees. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread remaining into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Top with whipped cream if desired.
__________________ Karen
...My life is like a stroll on the beach...As near to the edge as I can go...Thoreau...
I haven't tried this recipe yet but it sure sounds yummy!
Iced Pumpkin Cookies
Prep 20 m
Cook 20 m
Ready In 1 h 20 m
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
ALL RIGHTS RESERVED � 2017 Allrecipes.com
Printed From Allrecipes.com 10/22/2017
1/4 cup butter
3 cups sweet potatoes, mashed (canned works great)
1 cup sugar
1/2 cup milk
2 eggs
1 tsp vanilla
Topping
1/3 cup butter
1 cup sugar, brown
1/3 c flour
1 cup chopped pecans
Preheat oven to 375. Melt butter and combine with next 5 ingredients. Mix well and spoon into lightly greased 2 quart dish.
For topping, melt butter and combine with next 3 ingredients. Mix well. (I put in a dish with a lid and shake the heck out of it.). Sprinkle over the top. (I use a fork and scoop out bits all over the top). Bake for 45 minutes until golden brown.
Enabler alert: fantastic hot as side dish. Even better with a scoop of ice cream for dessert, and just as good cold!
Fluffy Meatloaf
2# ground beef, extra lean
1# ground pork
3 medium bread slices, torn in pieces
1 cup milk
1 whole egg, beaten
2 tbsp chopped green pepper
1-1/4 tsp salt
1/4 tsp pepper
1/4 tsp dry mustard
1/4 tsp sage
1/4 tsp celery salt
1/4 tsp garlic salt
1 tbs Worcestershire sauce
Heat oven to 350. Mix all ingredients thoroughly. Bake 1-1/2 hours or until done. Serve hot or cold.
Works excellent in crock pot.
__________________ Kandie
*
Phil. 4:13: I can do all things through Christ who strengthens me.
1/4 c olive oil
1 c diced onion
2 cloves garlic, finely chopped
2 c diced red bell peppers
2 c diced zucchini
2 c diced yellow summer squash
3 c frozen Lima beans
3 c fresh or frozen corn kernels
2 Tbsp coarsely chopped fresh sage
In a skillet over medium high heat, add oil. Add onion; cook until translucent (two minutes). Add garlic, bell peppers, zucchini, squash, Lima beams and corn. Season as desired; cook, stirring until vegetables are tender (ten minutes). Stir in sage and serve.
Poppy Seed Bread
Almond Flour Pancakes
