Cinnamon/Sugar Topping
2 tbsp sugar
1/4 tsp cinnamon
Preheat oven to 375 F.
Sift together flour, sugar, baking soda, salt, cinnamon, allspice, and cloves. In a separate bowl, beat eggs until well combined. Add pumpkin and stir to combine. Add oil gradually, stirring to mix well. Add wet ingredients to dry ingredients and mix. Do not over-mix. Add raisins, stirring just to combine.
Fill 12 large muffin cups or 16 mini muffin cups B> full, or two mini-loaf pans and sprinkle lightly with cinnamon/sugar topping to make tops hard and crunchy.
Bake for 55 minutes or until tops are firm.
Cake:
* Cream 1/2 cup shortening 1 1/2 cup sugar (large bowl)
* Beat in 2 eggs until fluffy
* (separate bowl) sift 3 cups flour and 4 tsps baking powder and 1/2 tsp salt
* 1 cup milk w/ 2 tsps vanilla extract
* Add flour and milk to shortening (alternately)
Topping:
* Crumble 2 tbls butter with 2/3 cup sugar and 2 tsps cinnamon
Baking:
Grease and flour 9 x 13 pan. Pour batter. Peel and slice 5 macintosh apples and layer over top. Sprinkle topping. Bake at 350 deg for 40 - 45 minutes.
Preheat oven to 375 F
In a bowl whisk together flour, baking soda, baking powder, and salt. In another bowl with an electric mixer beat together butter and sugars until light and fluffy, Add eggs one at a time, beating well after each addition, and beat in flour mixture until just combined. Add chocolate chips, apricots, cranberries, and walnuts.
Drop dough in heaping tablespoons about two inches apart onto ungreased baking sheets and bake in upper and lower thirds of oven, switching positions of sheets halfway through baking, about 12 minutes total, or until golden. Cool cookies on baking sheets on racks 5 minutes before removing.
Brown chicken in olive oil, in a large pot. Remove chicken and add diced onion and pressed garlic. Lightly brown. Add diced tomatoes, salt, and pepper. Place chicken back in pot and simmer until chicken is cooked (about 30 minutes). Remove chicken and add honey and cinnamon. Simmer until sauce begins to thicken. Serve chicken with couscous (or other), and stewed tomato laid over.
Ingredients
* 2-4 Eggplants (Depending on how much you want to make and how thick they are. Go with the skinner ones with unblemished skins, make sure they are FIRM to the touch)
* Two Pieces of Ginger (Each about the size of a chicken wing)
* Sprinkle of Soy Sauce (Extra dark variety for coloring)
* Dash of Salt
* Dash of Sugar
* Multiple TBSP of Olive Oil
Throw some olive oil into the pan, the more you use, the BETTER it will taste. Chinese restaurants use a lot, I personally just covered the bottom of the skillet. Cut 2 wing sized pieces of ginger and throw it into the skillet while it is warming up. This is where all the flavor in the egg plant comes from. You do not eat the ginger.
Wash your eggplant. First cut off the eggplant's head (part with the stem). Cut the eggplants diagonally, a tip is to keep it fairly thin so it cooks faster. Think potato wedges.
If you are cutting it right, it will feel like you are cutting it into a pencil.
Throw everything into a bowl, no need to wash the insides. Next throw all this onto your skillet. Stir occasionally every few minutes until the eggplants starts turning soft and mushy (about 8-10 minutes + depending on cut and amount)
When it is mushy, throw some soy sauce onto it. Then add dashes of salt and sugar until it is to your liking. Do not put more than a small spoonful of sugar on it.
If it looks too dry, add a tablespoon of water at a time. In the end there should be NO liquid on the bottom of the skillet.
2 tablespoons extra virgin olive oil
1 cup (5 ounces) cherry or grape tomatoes, cut in half
1 ounce feta cheese
1/4 cup fresh basil leaves, torn
2 ounces whole wheat spaghetti
Heat the olive oil on medium-low heat in a medium skillet. Add the tomatoes, season with sale, and cook slowly so they absorb the olive oil, about 10 minutes. Add the feta and cook 2 to 3 minutes or until the feta starts to melt. Remove from heat and add the basil leaves. Toss spaghetti with the sauce.
1 Tblspn olive oil
1 small yellow onion, chopped
1 medium carrot, minced
1 medium Yukon Gold potato, peeled and diced
6 cups vegetable stock or water
2.25 cups dried peas, picked over and rinsed
1 tspn minced fresh Summer savory leaves or 0.5 tspn dried
0.25 tspn ground Allspice
1 bay leaf
1 tspn salt
Cayenne
Heat oil in a large saucepan over medium heat. Add the onion, carrot, and potato. Cover and cook, stirring occasionally, until the vegetables are soft, about 10 minutes. Stir in the stock, split peas, savory, allspice, bay leaf, salt, and cayenne to taste. Bring to a boil, then reduce the heat to low, cover, and cook, stirring occasionally, until the vegetables are soft and the soup thickens, about 40 minutes. If the soup becomes too thick, add a little water. Remove and discard the bay leaf.
