Pumpkin Ginger Cupcakes

Spinach Recipe - Easy Creamed Spinach

An easy creamed spinach recipe.

Ingredients:                                            

• 1/4 cup butter  
• 1/4 cup flour
• 1 cup milk
• 1 bag or 2 boxes (16 to 24 ounces) frozen spinach
• salt and pepper
• dash nutmeg

Preparation:

Melt butter in top of double boiler over low direct heat. Blend in flour until smooth. Cook until mixture is smooth and bubbly. Gradually add milk and cook, stirring, until thickened. Add spinach. Cover and cook over boiling water, stirring occasionally, 15 minutes. Season with salt, pepper, and nutmeg.
Serves 4.

Apple Pie by Grandma Ople

"This was my grandmother's apple pie recipe. I have never seen another one quite like it. It will always be my favorite and has won me several first place prizes in local competitions. I hope it becomes one of your favorites as well!" —

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. Bake 15 minutes in the preheated oven. Reduce the temperature 
4. to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
5. 1 recipe pastry for a 9 inch double crust pie
6. 1/2 cup unsalted butter
7. 3 tablespoons all-purpose flour
8. 
   
   1/4 cup water
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 8 Granny Smith apples - peeled, cored and sliced
  
  
  
  

SLOW COOKER BEEF ROAST

• 1 recipe pastry for a 9 inch double crust pie
• 1/2 cup unsalted butter
• 3 tablespoons all-purpose flour
• 1/4 cup water

• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 8 Granny Smith apples - peeled, cored and sliced

• 1 recipe pastry for a 9 inch double crust pie
• 1/2 cup unsalted butter
• 3 tablespoons all-purpose flour
• 1/4 cup water

• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 8 Granny Smith apples - peeled, cored and sliced

FOR MORE INFO: CLICK HERE

Generously season both sides of roast with salt and pepper. Sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess.

Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside.

Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.

Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute.

Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute.

Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat.

Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme.

Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.

Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.

"The real secret here is making sure you sear the meat before the long, slow braising."

• 1 (5 pound) bone-in beef pot roast
• salt and pepper to taste
• 1 tablespoon all-purpose flour, or as needed
• 2 tablespoons vegetable oil
• 8 ounces sliced mushrooms
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon butter

• 1 1/2 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 2 1/2 cups chicken broth
• 3 medium carrots, cut into chunks
• 2 stalks celery, cut into chunks
• 1 sprig fresh rosemary
• 2 sprigs fresh t

1. Pumpkin Ginger Cupcakes

   1. Preheat an oven to 350 degrees F (175 degrees C). Grease 24 
2. muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside.
3. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
4. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

FOR MORE INFO: CLICK HERE

Original recipe makes 24 cupcakesChange Servings

• 2 cups all-purpose flour
• 1 (3.4 ounce) package instant butterscotch pudding mix
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves

• 1/3 cup finely chopped crystallized ginger
• 
  
• 1 cup butter, room temperature
• 1 cup white sugar
• 1 cup packed brown sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 1 (15 ounce) can pumpkin puree

The amount of fruit you need to eat depends on age, sex, and level of physical activity. Recommended daily amounts are shown in the chart.

The amount of fruit you need to eat depends on age, sex, and level of physical activity. Recommended daily amounts are shown in the chart.

"The raw vegan lifestyle made it possible for us to enjoy our senior years beyond our wildest dreams, making it indeed a golden time. We like the opportunity to pass the knowledge that we have gained over the past seventeen years to you”