I’m known as one of those people who eat to live. It’s true. Just give me the dinner plate and let me eat so I can get back to work. It’s a good thing my husband knows how to cook!
But when the holidays come around I get busy in the kitchen. Not roasting turkey (I can’t stand touching raw meat!) or fluffing the stuffing but BAKING! I LOVE to bake and I make a mean cookie!
So in honor of this Thanksgiving I wanted to share some of my baking/no-bake/easy cook recipes that give me joy this time of year. I’ve made these over & over for YEARS. Perhaps they’ll become favorites for you too!
3 ½ C. Flour
2 tsp Baking Soda
1 ½ tsp Salt
1 tsp Baking Powder
2 tsp Cinnamon
2 tsp Nutmeg
1 tsp Allspice (optional)
½ tsp Ground Cloves
3 C Sugar
2/3 C. Water
1 C. Oil (vegetable or coconut)
4 Eggs, beaten
1 – 16oz. can Pumpkin
1 C. Chopped Pecans (which I add only half the time I make this)
Grease two 9x5x3-inch loaf pans.
In large bowl, mix together all the dry ingredients. Blend in water and oil; mix in the eggs. Blend in the pumpkin. Fold in the pecans. Divide the batter between the prepared pans.
Bake at 350◦ for 1 hour or until a toothpick inserted in the center comes out clean.
I make pumpkin bread every year and this is my favorite. If you experience it as too moist, reduce the oil a bit. Heavenly served warm and topped with cream cheese. Yummy breakfast!
PUMPKIN PIE (NO-BAKE)
4 oz. Cream Cheese
1 Tbl Milk
1 Tbl Sugar
1 ½ C. Whipped Cream (if purchased cream, whip first before adding to pie)
1 Graham Cracker Crust (10″ is ideal, the 9″ regular size is ok but your pie will be HIGH)
1 C. Cold Milk
1 – 16oz. can Pumpkin
2 pkg. Vanilla Pudding
1 tsp Cinnamon
½ tsp Ginger
¼ tsp Ground Cloves (or substitute pumpkin pie spice for these three seasonings)
Mix cream cheese, 1 Tbl milk and sugar in a bowl whisk until smooth. Fold in whipped cream. Spread in bottom of crust.
Pour 1 C. cold milk in large bowl. Add pudding mix, spices and pumpkin. Beat until well mixed with wire whisk (will be thick).
Spread over cream cheese in pie dish. Refrigerate for 4 hours or until set.
2 Bags of Cranberries
2 ½ C. Sugar
2 C. Water
Finely chop the oranges, lemon and apples and add to large stock pot. Add the cranberries and pour in the water.
Bring to a boil and cook for 10 to 15 minutes stirring occasionally. (This is the fun part because as the cranberries heat up they start to POP! The mixture will greatly increase in volume so make sure you use a larger pot than you’d think. It will also splash as it boils and pops so wear an apron you don’t mind possibly getting stained.)
Let cool then chill well in the refrigerator. Stir and taste.
You Will Love It!
What are your favorite holiday recipes you’ve made for years? Is there one in particular that the holiday just wouldn’t be the same if you didn’t have it?