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Home >> Meal Planning >> Recipes >> Fall Recipes

Pumpkin Muffins


1 3/4 cups all-purpose flour

1/3 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 beaten egg

1/2 cup canned pumpkin

3/4 cup milk

1/3 cup cooking oil




Preheat oven to 400 degrees.  In a large mixing bowl, stir together the flour, sugar, baking powder, salt, cinnamon and nutmeg.  Make a well in the center. Combine egg, milk, pumpkin and oil.  Add egg mixture all at once to flour mixture.  Stir just until moistened; batter should be lumpy.  Grease muffin cups or line with paper bake cups; fill 2/3 full. Bake in a 400 degree oven for 20 to 25 minutes or till golden.  Remove from pans; serve warm. Makes 10 to 12 muffins.




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Oven Candied Sweet Potatoes


8 medium sweet potatoes

1/3 cup packed brown sugar

1/4 cup butter or margarine

1/2 teaspoon salt

3/4 cup tiny marshmallows




Preheat oven to 375o.  Prepare and cook whole sweet potatoes in water just till tender.  Drain, peel and cut into 1/2" thick slices.  In a 1 1/2 quart casserole layer half each of the potatoes, brown sugar, butter and salt.  Repeat layers.  Bake uncovered in a 375o oven for 30 to 40 minutes or till glazed.  Sprinkle marshmallows over top.  Bake about 5 minutes longer or till lightly browned.  Serves 6.



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Autumn in the Country Cookbook (Gooseberry Patch)

Cinnamon Apple Rings


1/2 cup red cinnamon candies

1/4 cup sugar

2 cups water

4 small cooking apples, peeled (if desired), cored and cut crosswise into 1/2 " rings




In a 10" skillet combine candies and sugar; add water.  Cook and stir over medium heat till liquid boils.  Add apple rings to candy mixture.  Simmer gently, uncovered, for 15 to 20 minutes or till tender. Stir occasionally and spoon candy mixture over apples.  Cool apple rings in candy mixture. Drain.  Makes about 3 cups.


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