I found this ad while thumbing through two of my new magazine subscriptions I’m enjoying: Hobby Farm Home and Countryside & Small Stock Journal…the ad is for reusable canning lids! For those that can and love to pick up their jars from garage sales and older relatives that no longer perform the craft but don’t enjoy tossing lids and buying new each time…this is the solution!
Check it out…I’ve ordered mine so I’ll be prepared….maybe you should too!
This recipe is from my grandma Wells.
Pumpkin Bars
Preheat oven to 350
Mix together:
2 c. flour 2 c. sugar
2 tsp. baking powder 2 tsp. baking soda
1/4 tsp. salt 2 tsp. cinnamon
1 c. veg. oil 4 eggs
1 reg.(the smaller) can pumpkin
Mix the above well in med/lg. bowl and bake in two 9×13 pans for about 25 min.
Once cool, make the frosting:
3 oz. cream cheese 3/4 stick butter or margerine
1 Tbsp. milk 1 tsp. vanilla
1 3/4 c. powdered sugar
Mix the above with hand mixer then spread on cooled bars.
*These bars freeze well.
{BANANA OATMEAL MUFFINS}
Recipe created by Jessica Dittmer
preheat oven to 400degreesF
Sift together in large bowl:
1c. flour
1/4c. sugar
3tsp. baking powder
1/2tsp. salt
then add 1 c. oats (quick rolled)
combine in smaller bowl:
1 beaten egg
1/2c. milk
3Tbsp. vegetable oil
1tsp. vanilla
mash ripe bananas to equal 1 cup.
add smaller bowl (wet ingredients) to larger bowl with dry ingredients and mix
then add banana. (all by hand)
Spoon into greased/sprayed muffin pan (will fill entire 12 muffin pan).
Bake 14min.
