BIZZY BAKES

Peggy selected a unique recipe, Mini Pumpkin Jar Cakes found on page 291 in Weeknight Wonders.   This was easy or quick to make, and I used pumpkin pie spice in place of the various individual spices which made it even easier. I ate it hot out of the microwave and it was yummy.  Check what the other members made at Eating with Ellie.   Full Plate  Thursday  

In the Jun/Jul 2015 Donna Hay Magazine on page 32, you will find a recipe for Pumpkin, Caramelized Onion, and Feta Gratin.  This week, Gaye selected this intriguing recipe for our group, WwDH to make.  When I first saw it, I was quite happy about the choice and already knew, I would use butternut squash. My problem was, in this case, I felt I needed a photo and since I did not have the magazine, I only had a copy of the printed word.  The recipe called for chopped squash or pumpkin, but I had no idea what the size was.  Was it more diced like chop or a bigger one?  I guessed and easily lived with the decision.  I can't wait to check out everyone else and see how they interpreted this if they also did not have the magazine. Also caramelized onion relish was called for (store bought) and I have never seen that in any of the stores.  I simply caramelized the onions and ended up burning some, in the process. The recipe called for flaked almon...

We tend to think of wontons as a savory wrap but it works as well with sweet fillings.  Since, I made chocolate wontons, I knew this was my secret weapon for interesting desserts.  Chop up some apples. Add a little sugar and use that as a filling.  Try a little marshmallow cream with a few chocolate chips.  Use your imagination and bring variety to the dessert table. Creamy Pumpkin Wontons Ingredients: 30 - 40 wontons 1 small can of pumpkin 3/4 cup of cream cheese 1 teaspoon of pumpkin pie spice hot oil about 1 1/2 inches deep in saucepan (large) Method: Heat the oil in a pot or deep frying pan. Lay out the wontons.  Put water around the edges of one wonton, at a time.  Put a small amount of cream cheese on the wonton. Top with a  small amount of pumpkin. Fold into a triangle and seal by pushing around the entire edge with your finger. Continue doing 3 or 4 of these. Drop a few at a time into the hot oil. Turn over after a minute or...

It seems my commitment to our Donna Hay group is upside down and backwards.  First, I could not find the cookbook.  I am not sure how to admit that it was in the bookcase but it was laying down rather than standing up.   What can I say? Then tonight, I made the most delicious butternut squash (pumpkin is what the recipe called for) and left out the chickpeas.  I can't explain this any more than explaining the "missing" cookbook.  Maybe, I really can.  The Jewish holidays just finished a few days ago after one month of holidays.  If I was not in shul or eating, I was cooking.  I felt as if I was on the fast track for a full month. On top of the above, the school year started and I am teaching a new grade which means additional preparation.  One more time taker was the marriage of my grandson which means shopping, planning and of course, attending.  Wonderful, wonderful but a bit more pressure. I think, I am making a new beginning...

I have to share my excitement with you about a cookbook which was sent to me to review.  It is Sweet Debbies Organic Treats.  If you can't eat everything or thought you couldn't, turn to Sweet Debbie for doors to open to delicious baked goods that have no gluten, no dairy, no soy, no egg, no sugar and no nuts.  Despite this, the recipes are winners and it is amazing how they are made with simple changes in the recipe. I didn't have all the ingredients, called for, but it is only gluten that is an issue in my home so I have not looked for ways to make up for dairy or sugar.  I am guessing that many of you who do not include these in your diet, have items that I don't. My first problem was how to to pick a recipe from so many good looking ones.  You know how I love muffins so that is where I started looking.  My favorite is Dillicious Herb-Stuffed Muffins.  You know how I love savory treats.  This one hides cauliflower in it and lots of other t...

This is the season to use pumpkin in our recipes.  No, I am not tired of pumpkin after October.  For a squash lover, I think pumpkin is a sure-sell.  Of course, you can use real pumpkin but I was out to save time.  I find that most recipes using canned pumpkin are fast and easy.  This one is delicious too. Diana Rattray About.com   (adapted) Cinnamon Pumpkin Bars Ingredients: 1 1/2 cups gluten-free flour mix 3/4 cup light brown sugar, packed 1/2 cup granulated sugar 1 1/2 teaspoons baking powder 2 1/2 teaspoons cinnamon 1/2 teaspoon nutmeg                                                                    ...

With the loss of power, I didn't think, I was going to get to post my secret recipe online nor would I be able to notify anyone to get a replacement.   I was thrilled when we got our power back, (no not just for this reason - for the warmth and light) and I could get back online. Most of you know about the Secret Recipe Club where we are assigned a blog and we select a recipe to make and post, on a specified date.  A lot of work goes into this and I want to thank Suzanne who is responsible for week 2 of the month.  April i s the one with broad shoulders and keeps us all together sharing away and a big dose of gratitude goes to her.  Check out both of their blogs and see how much they have to offer you. This month's blog was particularly challenging for me.  Ashley of Kitchen Meets Girl has too many recipes, I wanted to make.  Maybe, it is fortunate that I did not have power; I think I would have recreated her blog, in my kitchen.  Tonight...

This bread came about because I had some pumpkin in the refrigerator.  That was my sign to make something from pumpkin and this bread is quite appealing. The original recipe did not call for nuts but hubby loves nut breads so I tend to turn most quick breads into nut breads.  At the very last-minute, I dropped, on top of the bread, a hefty handful of chopped walnuts and mixed them in.  If you are not a nut lover, leave them out, and you will still have a great autumn bread.This is a Libby’s recipe  which is adapted to the ingredients, on hand.   Spiced Pumpkin Nut Bread    Adapted from  Libby’s Recipes – Photo is on their site. Ingredients: 2 cups gluten-free flour mixture     1 tablespoon pumpkin pie spice 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup pumpkin 1 cup packed brown sugar 1/2 cup apple juice 2 eggs 2 tablespoons Canola oil 1 teaspoon pure vanilla extract 2/3 cup chopped walnut...