Pumpkin Muffins

Beat 4 eggs.
Add 2 cups brown sugar, 1-and-1/2 cup pumpkin puree (mine was roasted), and 1-and-1/4 cup oil (I reduced this to 3/4 cup. And since the purpose of oil is to add moisture, what if I replaced this ingredient with pumpkin instead? I've yet to try it but I bet it'll work just fine).

Mix together in a separate bowl: 3 cups whole wheat flour, 2 tsp baking powder, 1 Tb cinnamon, 1 tsp salt, 2 tsp baking soda, 1-and-1/2 cup raisins or chocolate chips (optional).

Add wet ingredients to dry. Don't overmix; stir just till completely combined. 

In greased muffin tins, bake at 375F for 15-20 minutes.  

Makes 2 dozen. Allow to cool completely before removing from tins.

Sweet Potato Chips

(Any sweet potato seems to work just as well.)

Peel (if you like) a purple sweet potato and slice it 1/8" thick. 

Toss in 1 tablespoon of olive oil (per potato) and sprinkle with salt and pepper (or whatever else you fancy) to taste. 

Spread in a layer (without overlapping) on a parchment-lined cookie sheet and bake 70 minutes at 250F. 

I baked them an extra 10 minutes to be sure they'd be crisp, but don't know if it was necessary because they became crisper once they cooled. 

Brown Sugar Fudge

 2 cups brown sugar
1/2 cup butter or margarine
1/2 cup milk or cream
1 tsp vanilla
1/2 cup walnuts, chopped
1 cup flour

Mix first 3 ingredients together well and boil to the soft ball stage, about 10 minutes on medium heat. 
Stir in flour, mix well. Add nuts and vanilla.
Pour into a greased 8x8 pan and let cool and harden. 

This image is of two batches of fudge made on the same day. I made them for a public function so didn't include nuts.

Make sure to boil until real bubbly or mixture won't harden. 

Original recipe from Rita Malishewski in the Moe-Concordia (Margo) and St. Paul's (Wadena) Lutheran Church Cookbook

Butter Icing

See Helen's Pink Lady Dessert 

Caramel Corn

1 cup butter 
2 cups brown sugar
1/2 cup corn syrup
1 tsp salt
1/2 tsp baking soda
1 tsp vanilla
6 quarts popped popcorn

Melt butter in two-quart saucepan. Stir in the next three ingredients; bring to a boil, stirring constantly. Then boil without stirring for 5 minutes.
Remove from the heat and stir in the baking soda and vanilla.
Gradually pour over the popcorn. Mix well and turn into two large shallow baking pans. 
Bake at 250F for one hour, stirring every 15 minutes. 
Remove from the oven, cool completely, and break apart. 

Store in tightly covered containers. 
Makes 5 quarts. 
Peanuts can be added before the boiled mixture is poured over the popcorn. 

Cabbage Soup

1/2 tsp coriander seed (1/4 tsp ground)
1/2 tsp fennel seed (1/4 tsp ground)
1/4 tsp cumin seed (1/8 tsp ground)

In 2 tsp olive oil and 1 tsp butter, saute 1 medium onion, chopped (1&1/4 cup) 

Add 4 to 5 cups cabbage, sliced 1/4-inch 
and 1x 15-oz can of whole peeled tomatoes (I use 2 cups diced)
1/2 to 1 tsp salt
4 cups chicken stock (or whatever you have on hand)
Black pepper to taste

Simmer till done, covered; 20-25 mins.

*Not sure where this recipe came from; somewhere online 

Moisturizer for Toning & Tightening Facial Skin

 This is supposed to be a miracle skin treatment, tightening and toning the skin of the face. I don't know if it does or not but I use it, and because each little batch lasts so long (I only apply a couple drops to my face in the mornings), I always have to find the recipe somewhere on the internet. Finally I'm getting around to including it here so I'll know where it is. 

1 ounce castor oil

1 ounce jojoba oil

10 drops frankincense essential oil

Apply sparingly. 

I put on only a few drops after washing my face in the mornings, and apply a different lotion in the evenings after washing my face before bed.