The nutrients in pumpkin
maintain proper skin pH
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Hand Cream
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3/4 cup Apricot or Almond Oil
1/3 cup Coconut Oil or Cocoa Butter
1 tablespoon Lanolin
1/2 oz. grated Beeswax
Melt the above ingredients on low Heat. Let Cool.
Add the following:
2/3 cup Rosewater
1/2 cup Aloe Vera Gel
1 to 2 drops Rose Extract Oil
2 Vitamin E Capsule
Whip all the ingredients into a smooth hand cream mixture.
Keep in a sterile container with a lid.
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Here is a treatment that costs $175 a day at a spa!
Mix a quarter cup of honey with three quarters cup of cocoa powder.
Heat the mixture in the microwave until warm, but comfortable.
Apply all over the body and rinse off in the shower after 20 minutes.
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Squash C***erole
1 Lb Yellow Squash -- Chopped (About 4 Sm.
1 Whole Onion -- Chopped
3 Tbsp Butter Or Margarine
2 Whole Eggs -- Beaten
1/2 C Cheddar Cheese, Shredded
1 Tsp Salt
1 C Milk
1 C Cracker Crumbs -- (Saltines)
Dash Pepper
Preheat oven to 375 F.
Combine squash, onion, & butter in a skillet.
Sauté until squash is tender, then coarsely mash with fork.
Add remaining ingredients. Pour into greased c***erole dish.
Bake at 375 degrees until a knife inserted near center comes
out clean. Let sit 5 min. before serving.
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Apple-Butternut Squash C***erole
Enjoy this recipe from Welcome Home for the Holidays. 2 lbs. fresh
butternut squash 20-oz. can apple pie filling 1/2 t. pumpkin pie
spice 1/2 t. nutmeg 3/4 t. salt 1 T. butter or margarine Peel
squash, cut into 2" cubes and place in a greased 2-quart c***erole
dish. Top with apple pie filling. Sprinkle with seasonings; dot with
butter. Cover with aluminum foil and bake at 350 degrees for 50 to 60 minutes. Serves 6.
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Bread Pudding Pumpkin 2 medium pie pumpkins (about 3 pounds each)
4 eggs, lightly beaten
1 can (14 ounces) sweetened condensed milk
1/2 cup packed brown sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3/4 teaspoon ground nutmeg
6 cups cubed crustless day-old bread
1 can (8 ounces) crushed pineapple, drained
1 cup chopped walnuts
1 cup raisins
Wash pumpkins; cut off tops and discard. Scoop out seeds and loose fibers (save seeds for another use if desired). In a large bowl, whisk the eggs, milk, brown sugar, salt, cinnamon, vanilla and nutmeg. Stir in bread cubes, pineapple, walnuts and raisins. Spoon into pumpkin shells.
Place on a greased 15-in. x 10-in. x 1-in. baking pan. Loosely cover tops with foil. Bake at 350° for 1-1/4 hours. Uncover; bake 15-30 minutes longer or until pumpkin is soft and a knife inserted near the center of bread pudding comes out clean. To serve, scoop bread pudding and cooked pumpkin into dessert
. Yield: 6-8 servings.
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Frozen Pumpkin Dessert
This ice cream dessert can be prepared and frozen weeks in advance. I've found it has more m*** appeal than traditional pumpkin pie.
1 can (15 ounces) solid-pack pumpkin
3/4 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 to 1/4 teaspoon ground cloves
2 quarts vanilla ice cream, softened
1 cup finely chopped walnuts
In a large mixing bowl, combine the pumpkin, sugar, vanilla, salt, ginger, nutmeg and cloves. Fold in ice cream. Transfer to a greased 13-in. x 9-in. x 2-in. dish. Sprinkle with walnuts. Cover and freeze overnight. Remove from the freezer 10 minutes before serving. Cut into squares. Yield: 16-20 servings.
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Pumpkin Baked Alaska
1 quart vanilla ice cream, softened
2 teaspoons pumpkin pie spice
2 eggs
1-1/4 cups sugar, divided
3 tablespoons plus 5 teaspoons water, divided
1/2 teaspoon vanilla extract
2/3 cup cake flour
1/2 teaspoon baking powder
1/8 teaspoon salt
5 egg whites
1/2 teaspoon cream of tartar
1 teaspoon rum extract
2 tablespoon sliced almonds, toasted
In a bowl, combine the ice cream and pumpkin pie spice. Transfer to a 1-1/2-qt. bowl lined with plastic wrap; freeze until set.
Line a greased 9-in. round baking pan with waxed paper; grease the paper and set aside. Place a clean kitchen towel over a wire rack; dust towel with confectioners’ sugar; set aside.
In a mixing bowl, beat eggs, 1/2 cup sugar, 3 tablespoons water and vanilla until thick and lemon-colored. Combine the flour, baking powder and salt; fold into egg mixture. Pour into prepared pan. Bake at 375° for 12-14 minutes or until cake springs back when lightly touched. Immediately run a knife around the edge of the pan; invert onto prepared kitchen towel. Gently peel off waxed paper;
completely.
Place cake on an ungreased freezer-to-oven-safe platter or foil-lined baking sheet. Unmold ice cream onto cake; remove plastic wrap. Return to freezer.
In a heavy saucepan or double boiler, combine the egg whites, cream of tartar and remaining sugar and water; beat on low speed with a portable mixer for 1 minute. Continue beating over low heat until mixture reaches 160°, about 10 minutes. Remove from the heat. Add extract; beat until stiff peaks form, about 4 minutes. Spread meringue over frozen ice cream and cake, sealing meringue to the platter; sprinkle with almonds. Freeze until ready to serve, up to 24 hours.
Just before serving, broil on lowest oven rack position for 3-5 minutes or until meringue is light browned. Serve immediately. Yield: 12 servings.
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Gingersnap Dip
1 package (8 ounces) cream cheese, softened
1 cup confectioners’ sugar
2 teaspoons pumpkin pie spice
1 carton (8 ounces) frozen whipped topping, thawed
1 package (16 ounces) gingersnaps
In a small mixing bowl, combine the cream cheese, confectioners' sugar and pumpkin pie spice. Beat in whipped topping until blended. Refrigerate until serving. Yield: 3 cups.
================================================Cr anberry Bundt Cake
3/4 cup butter or margarine, softened
1-1/2 cups sugar
3 eggs
1-1/2 teaspoons almond extract
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1-1/2 cups (12 ounces) sour cream
1 can (16 ounces) whole-berry cranberry sauce
1/2 cup finely chopped pecans
ICING:
3/4 cup confectioners' sugar
4-1/2 teaspoons water
1/2 teaspoon almond extract
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in extract. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Spoon a third of the batter into a greased and floured 10-in. fluted tube pan. Top with a third of the cranberry sauce. Repeat layers twice. Sprinkle with pecans.
Bake at 350° for 65-70 minutes or until a
hpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine icing ingredients until smooth; drizzle over warm cake. Yield: 12-16 servings.
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