| Auntie Gales Recipes Nov. 18th edition |
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Roast Stuffed Chicken
1-1/2 cups hot water
3 Tbsp. margarine or butter,
cut up
1 pkg. (6 oz.) Stove Top
Stuffing Mix for Chicken
1 roasting chicken (5 lbs.)
1/4 tsp. dried thyme leaves
or dried tarragon leaves
Heat oven to 325ºF.
Mix hot water and margarine in large bowl until margarine is melted. Add stuffing mix; stir just until moistened. Set aside. (Do not stuff chicken until ready to bake.)
Stuff chicken lightly with prepared stuffing; close openings with skewers and string. Place, breast-side up, on rack in baking pan; sprinkle with thyme.
Bake 1 hour, 40 min. or until chicken is done (165ºF) and stuffing is heated through (165ºF), basting occasionally with pan juices.
pumpkin bread
A cup of tea and a warm
fireplace would create the
perfect cozy atmosphere for
this delicious bread.
3-1/2 cups all purpose flour
3 cups sugar
2 teaspoons baking soda
1-1/2 teaspoons salt
2 tsps ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
4 large eggs
(room temperature)
2/3 cup water
1 (15 oz.) can pumpkin (not
pumpkin pie mix)
1 cup canola oil
1 cup chopped nuts (pecans
or walnuts)
Heat oven 350º. Lightly spray two (9x5x3 inch) loaf pans with cooking spray.
In a large bowl, whisk together flour, sugar, baking soda, salt, cinnamon, nutmeg, and ginger. In a separate bowl, whisk together, eggs water, pumpkin and oil. Combine pumpkin mixture with dry ingredients and then stir in the chopped pecans. Divide batter into prepared pans and bake 60 to 65 minutes OR until tests done with a toothpick. Cool on wire racks.
Note: To make ahead and freeze, wrap in plastic wrap and then wrap tightly with foil.
double-layer
pumpkin cheesecake
2 pkg. (8 oz. each) Philadelphia
Fat Free Cream Cheese,
softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1/2 cup canned pumpkin
1/4 tsp. ground cinnamon
Dash ground nutmeg
1/3 cup Honey Maid Graham
Cracker Crumbs
1/2 cup thawed Cool Whip
Sugar Free Whipped
Topping
Heat oven to 325ºF.
Beat cream cheese, sugar and vanilla with mixer until well blended. Beat in eggs, 1 at a time, just until blended. Remove 1 cup batter; place in medium bowl. Stir in pumpkin and spices.
Spray 9-inch pie plate with cooking spray; sprinkle bottom with crumbs.
Top with layers of plain and pumpkin batters. Bake 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours. Serve topped with Cool Whip.
hot apple cobbler
You will love this warm dessert on a cold wintry day!.
1 (18.25 oz.) box yellow cake mix
2 (21 oz. each) cans Comstock
Country Apple Pie filling
1 (8 oz.) can crushed
pineapple, undrained
1 (5 oz.) can evaporated milk
1/2 cup butter, melted
1 cup natural sliced almonds
Heat oven to 350º, lightly butter a 3 quart dutch oven. Spread apple pie filling and crushed pineapple evenly over bottom of prepared pan. Evenly spread dry cake mix over apples and then pour evaporated milk over all; drizzle melted butter and then sprinkle sliced almonds over top. Bake about 40 to 45 minutes until light and golden brown. Serve warm or cold with vanilla ice-cream.
If you would like to share your recipes with the community, please send them to:
Auntie Gale’s Recipes; c/o Shelby Shopper & Info; 503 N. Lafayette St., Shelby, NC 28150
or you can email me at: gale@shelbyinfo.com
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