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Go to Recipe Archive Index
 
“Fluff up” your flour in your canister or bag before measuring . Flour has a tendency to settle and you could scoop more than your recipe calls for. You can use a whisk or table spoon.
 
 
Always be sure your baking powder is fresh! Check the date on the bottom of the container. I use Rumford, Aluminum-Free brand in the little red can.

It’s always nice to have a snack after opening presents on Christmas morning, or even a meal…In our index we offer a Christmas Morning Breakfast Casserole, a Christmas Breakfast Pie and all kinds of biscuits and muffins.

(see Bread & Breakfast in the index)

 We hope you’ll check them out!

Pumpkin Cake Bars is a one layer cake cut into bars or squares and topped with a delicious cream cheese icing.  It’s a delicious snack, dessert or great addition to your Christmas breakfast. Or serve them alone with cups of hot cocoa!

After all the Christmas dinner, you’re left wondering what you’re going to do with all that left-over ham; try our recipe for Ham & Corn Chowder!! And, add one of the delicious cornbread recipes in our index!

Bon Appetit!!!

Pumpkin Cake Bars

Make these delicious bars or squares for the family

 to enjoy after opening Christmas presents!

 

Cake:

2 cups all-purpose flour

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

4 tsp. pumpkin pie spice

4 eggs, lightly beaten

1 cup vegetable oil

1 cup sugar

1, 15-oz. can solid pack pumpkin (not pie mix)

 

Cream cheese icing:

1, 8-oz. pkg. cream cheese, softened

1 stick butter, softened.

1 tsp. vanilla

4 cups sifted powdered sugar

 

Preheat oven to 350 degrees. Sift dry ingredients together and set aside. In mixer on low speed, combine eggs, oil, sugar and pumpkin together. Add sifted flour mixture, mixing well. Pour into a greased and floured jelly roll pan (13x18x1”).  Bake for 25 to 30 minutes. Cool completely in pan. Spread cream cheese icing and cut into desired size squares or bars.

 

Cream Cheese Icing: Beat cream cheese, butter and vanilla until creamy. Add powdered sugar, 1 cup at a time and beat till fluffy.

 

Note: If you cut 4 across (3”) and 8 down (3”) you’ll get 24 squares. For 54 “bars”, cut 6 across and 9 down.

 
Note: I have a Teflon lined pan. If you’re going to buy one, buy that kind, if not you can line your pan with foil before pouring in batter for easy removal. Otherwise spray your pan well with baking spray. I use Pam for Baking.

Ham & Corn Chowder

A good way to use some of that left-over ham from

Thanksgiving and Christmas dinners! If you don’t have some,

you can buy ham pieces at the grocery store.

 

2  cups cooked ham, diced

½ cup chopped onions

1  cup chopped celery

½ cup butter

1 Tbsp. finely chopped onions

2, 16-oz. cans cream style corn

1 cup whole milk

½ tsp. thyme

1 tsp. celery salt

½ tsp. black pepper

 

Saute the ham pieces, ½ cup onions and celery in the butter in a Dutch oven on top of the stove. Stir in the rest of the ingredients. Bring to a boil and then reduce heat and simmer for about 20 to 30 minutes, stirring occasionally. (otherwise it will have a tendency to stick to the bottom of the pot...

Note: Serve one of the delicious homemade cornbread recipes listed in our index.

Bon Appetit!!!