I'm really interested in how your kimchi turns out - photos please. :) By the way, kimchi is just one word. It's not Chinese with two characters joined together to make a word. It's two syllables making one word. :)

When you make it, how soon do you eat it?

Todays Projects
 

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1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup LIBBY'S® 100% Pure Pumpkin
1 large egg
1 teaspoon vanilla extract
Glaze (recipe follows)

Directions
PREHEAT oven to 350° F. Grease baking sheets.

COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.

FOR GLAZE:
COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.

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Ingredients

3 cups granulated sugar
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1/4 cup (1/2 stick) butter or margarine
1/2 teaspoon salt
4 cups miniature marshmallows
4 cups (24 oz.) or two 12 oz. pkgs. NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped DIAMOND OF CALIFORNIA® pecans or walnuts (optional)
2 teaspoons vanilla extract

Directions
LINE 13 x 9-inch baking pan or two 8-inch-square baking pans with foil.

COMBINE sugar, evaporated milk, butter and salt in 4- to 5-quart heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared pan(s). Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces. Store tightly covered in refrigerator. Makes about 4 pounds.

Although these recipes call for "nuts" in the fudge there will be non in mine as i am allergic to them...however i thought i would go ahead and post the recipe with for those that like them and are not allergic.

I made 2 pans of cornbread last night and have to work on some sweets today. Doing some amaretto fudge and a batch or two of cookies to set out when the chosen fam comes to town! WEE!

A good recipe that I use for beans-- Enjoy.

Yield: Approximately 4 cups Cooking Time: 4-6 hours*
Temperature: High, Medium, Freezes Well
Low

2 cups dried pinto beans 1/2 teaspoon garlic salt
9 cups water 2 tablespoons lard or
1 teaspoon salt shortening

1. Sort pinto beans and rinse in cold water.
2. Place beans and water in a large stewing pot. Bring mixture to a
boil over high heat.
3. Reduce heat to medium and cook until beans are tender.
4. Add seasonings and shortening to beans and simmer at low heat for
an additional 30 minutes.
Variations: Salt pork, tomatoes, tomato sauce, catsup, or onions may be added for additional flavor. * Frijoles Pintos may be cooked in a pressure cooker for 45 minutes at 15 pounds pressure, seasoned, and simmered at low heat for an additional 30 minutes


1 (2 to 3 pound) butternut squash, peeled and seeded
2 tablespoons unsalted butter
1 medium onion, chopped
6 cups chicken stock
Nutmeg
Salt and freshly ground black pepper


Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve

*Sometimes (depending on how much time I have) I roast the squash in skin with the onions. Add some apples with olive oil & s/p -- bake til squishy and blend in food processor til smooth. Add seasonings and eat with crunchy bread.

PS. I love Peach Pot pies -- hand help yumminess!! (This way I don't have to share) :eatinghersheybar:

yum good ol' fresh pinto beans from the crock pot. Sometimes like pork salt fatback in mine and diced onions and a tsp of butter.. mm makes a great soup with some cornbread or fresh flour tortillas!

Thanks for the recipe ahk!


HEHE!
http://ts3.mm.bing.net/th?id=H.4885474509586506&pid=1.7

I am busy making my homemade graham cracker bark!

THUD

That is all

Please let it be her custard pie....I'm just going to have to move there to get it.

I am going to make this loaf this evening. We already roasted and mashed the pumpkins so now to make yumminess. This is one of my favourites and I usually make it for the sharing of cakes and ale at Samhain, no one has ever complained.

Pumpkin Spice Loaf

2 Cups White Sugar
1 Cup packed Brown Sugar
2 Cups Canned Pumpking (not pie filling) or make your own
1 Cup Vegetable Oil
4 Eggs
4 Cups Flour
2 tsp Baking Soda
1 tsp Salt
1/2 tsp Nutmeg
1 tsp Cinnamon
3/4 tsp Ground Ginger
2 Cups Raisins
1 Cup Chopped Pecans
2/3 Cup Water

Combine sugars, pumpkin, oil, eggs, flour, baking soda & spices.
Fold in raisin, pecans & water.

Spoon into 2 greased loaf pans.
Sprinkle with white sugar.

Bake @ 350 degrees for 60-75 min.

Can serve with whipped cream cheese.

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My finished fudge and cookies well partially finished , as i had 2 more batches of cookies added by the time i finished. The fudge will get cut tomorrow.

I should mention i love how big and spacious my daughters kitchen is and how pleasant it is to bake in there...