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  • T.O.H. Daily Recipe - 674

    From Dave Drum@1:3634/12 to All on Tue Dec 31 14:30:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Eggnog Bread
    Categories: Breds, Spices, Dairy
    Yield: 3 Loaves

    2 1/4 c A-P flour
    2 1/2 ts Baking powder
    1/2 ts Salt
    1/2 ts Ground cinnamon
    1/2 ts Ground nutmeg
    2 lg Eggs; room temp
    1 c Eggnog
    3/4 c Sugar
    1/2 c Butter; melted
    2 ts Vanilla extract
    2 ts Rum extract

    Set oven @ 350ºF/175ºC.

    In a large bowl, combine the flour, baking powder, salt,
    cinnamon and nutmeg. In another bowl, beat the eggs,
    eggnog, sugar, butter and extracts; stir into dry
    ingredients just until moistened.

    Pour into 3 greased 5 3/4" X 3" X 2" loaf pans. Bake
    until a toothpick inserted in the center comes out
    clean, 30-35 minutes. Cool 10 minutes before removing
    from pans to wire racks.

    Beverly Elmore, Spokane, Michigan

    Makes: 3 loaves (6 pieces each)

    RECIPE FROM: https://www.tasteofhome.com

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  • From Dave Drum@1:396/45 to All on Thu Jul 17 14:31:00 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Creamy Twice-Baked Sweet Potatoes
    Categories: Five, Potatoes, Nuts
    Yield: 2 servings

    2 md Sweet potatoes (about 10
    oz Each)
    2 oz Cream cheese, softened
    1 tb Brown sugar
    1/4 ts Ground cinnamon
    2 tb Chopped pecans

    Set oven @ 375ºF/190ºC.

    Scrub potatoes; pierce several times with a fork. Bake
    on a foil-lined baking sheet until tender, 45-60
    minutes. Cool slightly.

    Cut off a thin slice from top of each potato. Scoop out
    pulp, leaving 1/4" thick shells. Mash pulp with cream
    cheese, brown sugar and cinnamon. Spoon into shells;
    return to pan. Top with pecans. Bake until heated
    through, 15-20 minutes.

    Linda Call, Falun, Kansas

    Makes: 2 servings

    RECIPE FROM: https://www.tasteofhome.com

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  • From Dave Drum@1:124/5016 to All on Sun Jul 20 05:17:02 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cowboy Cookies
    Categories: Cookies, Chocolate, Grains, Nuts
    Yield: 6 Dozen

    1 c Sweetened shredded coconut
    3/4 c Chopped pecans
    1 c Butter; softened
    1 1/2 c (packed) brown sugar
    1/2 c Sugar
    2 lg Eggs; room temp
    1 1/2 ts Vanilla extract
    2 c A-P flour
    1 ts Baking soda
    1/2 ts Salt
    2 c Old-fashioned oats
    2 c Chocolate chips

    Set oven @ 350ºF/175ºC.

    Place coconut and pecans on a 15" X 10" X 1" baking pan.
    Bake for 6-8 minutes or until toasted, stirring every 2
    minutes. Set aside to cool.

    In a bowl, cream butter and sugars until light and
    fluffy, 5-7 minutes. Add eggs and vanilla; beat well. In
    another bowl, combine the flour, baking soda and salt.
    Add to creamed mixture and beat well. Stir in oats,
    chocolate chips, and toasted coconut and pecans.

    Drop by rounded teaspoonfuls onto greased baking sheets.
    Bake for 12 minutes or until browned. Remove to wire
    racks to cool.

    Patsy Steenbock, Shoshoni, Wyoming

    Makes: 6 dozen

    RECIPE FROM: https://www.tasteofhome.com

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