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Freelance Writing Success, Issue #010 -- october-recipes
October 15, 2012
October Recipes for Fall
I'm curious to know if you write cookbooks. If so, I'd love to hear from you!
I wanted to pass on a couple of my favorite fall recipes and ask you what you love most about fall?
I love getting cozy with my blanket and laptop and writing with candles lit and a fire in the fireplace! How about you?
Oh, and snacking on these recipes while I write just adds to the cozy surroundings for the perfect evening!
Pumpkin BarsIngredients Bars:
4 eggs 1 2/3 cups granulated sugar 1 cup vegetable oil 15-ounce can pumpkin 2 cups sifted all-purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1 teaspoon salt 1 teaspoon baking soda Icing:
8-ounce package cream cheese, softened 1/2 cup butter or margarine, softened 2 cups sifted confectioners' sugar 1 teaspoon vanilla extract Directions
Preheat the oven to 350 degrees F.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars. To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.
Pumpkin BreadIngredients 2 cups all-purpose flour 2 teaspoons cinnamon 1 teaspoon baking soda 1/4 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups sugar 3/4 cup vegetable oil 3 large eggs 1 teaspoon vanilla extract 3 cups shredded fresh pumpkin 1 cup toasted pumpkin seeds Directions
Preheat the oven to 325 degrees F.
Sift the flour, cinnamon, baking soda, baking powder, and salt together.
In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour. Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees F., but bake for 30 minutes.
My new book is still with my editor! I will keep you posted on the publishing date! But you can still read more about my first book, Malicious Intent.
Maria Pease is a freelance writer, author and owner/publisher of www.freelance-writing-success.com and www.mariapease.com
For step by step instruction on how you can write and publish your own ebook, take a look at Writing e-books for Fun & Profit so you will see how easy it is!
Have any questions? You can feel free to
contact me here.
Talk with you soon,
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