Monday, December 6, 2010


Here are two recipes I have not yet shared with you..
This first one is what I contributed to our Thankgiving dinner. I have high hopes of one day cooking the whole Thanksgiving dinner...or at least the major components, but until then here is the cornbread recipe:
Pumpkin Cornbread
From Better Homes and Garden

* 6 Tbsp. butter, melted
* 2 cups cornmeal
* 1/3 cup sugar
* 2 Tbsp. masa harina or corn flour
* 2 tsp. baking powder
* 1 tsp. baking soda
* 1 tsp salt
* 1/4 tsp pumpkin pie spice
* 1 cup buttermilk
* 1 8-oz. carton dairy sour cream
* 1 egg, lightly beaten
* 3/4 cup canned pumpkin
* Whipped Butter (optional)
1. Heat oven to 350 degrees F. Generously brush a 12-inch cast iron skillet with 2 tablespoons of the butter; set aside remaining butter.
2. In large mixing bowl combine cornmeal, sugar, masa harina, baking powder, baking soda, salt, and pumpkin pie spice. In another bowl combine remaining butter, buttermilk, sour cream, egg and pumpkin; whisk into cornmeal mixture. Pour into prepared pan.
3. Bake for 22 to 25 minutes or until a toothpick inserted off-center comes out clean. Cool on wire rack
4. Serve after slightly cooled or Wrap cooled corn bread in foil. Store in refrigerator up to 2 days. Reheat, wrapped in foil, in a 350 degree F oven, for 15 minutes or until warm. Serve warm with whipped butter. Makes 12 servings.

Finally also found a great Granola Bar Recipe....we've nearly eaten them all already!
Melt 2 tablespoons butter in a saucepan with 1/3 cup each honey and brown sugar, and a pinch of salt.
Mix in 2 cups rolled oats, 1 cup each chopped nuts(I used almonds) and dried fruit(I of course used cranberries), and 2 tablespoons wheat germ.
Press into a parchment-lined 8-inch-square pan and bake 30 minutes at 300 degrees.
Cool, then cut into bars.
I then placed each bar into its own ziploc, so they're easy to grab and go.

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