- all-purpose flour
- baking powder
- baking soda
- salt
- Freshly ground black pepper to taste
- egg
- buttermilk
- vegetable oil
- cubed ham
- grated sharp cheddar cheese
I halve this recipe
- freshly ground pastry flour or what ever you have on hand
- eggs
- butter
Makes a lot; freezes well.
- whole wheat flour
- brown sugar
- baking powder
- salt
- egg whites
- raw oats
- milk
- olive oil
- applesauce
- wheat germ
- soymilk
- ground flaxseed
Do not substitute lowfat or skim milk for the whole milk in this recipe. To ensure a sticky and crisp topping, make the topping just before baking. Walnuts can be substituted for the pecans.
- Casserole
- large eggs
- whole milk
- half-and-half
- sugar
- vanilla extract
- ground cinnamon
- nutmeg
- Topping
- packed light brown sugar
- corn syrup
1 Muffin: Calories 140 (Calories from fat 55); Fat 6g (Saturated 1g); Cholesterol 20 mg; Sodium 300mg; Carbohydrate 20g (Dietary Fiber 0g); Protein 2g
- egg
For Mini Pumpkin Breads, generously grease bottoms only of 8 miniature loaf pans, 4 1/2 × 2 3/4 × 1 1/2 inches. Prepare recipe as directed, except bake loaves about 35 minutes.
High Altitude: Heat oven to 375 degrees. Use 4 eggs, 2 cups baking mix and 1 cup sugar. Add 1/4 cup all-purpose flour.
1 Slice: Calories 210 (Calories from fat 70); Fat 8g (Saturated 2g); Cholesterol 40mg; Sodium 260mg; Carbohydrate 32g (Dietary Fiber 1g); Protein 3g.
- eggs
- canned pumpkin
- craisins
- bag frozen hash brown potatoes
- heavy whipping cream or half & half
- eggs
- olive oil
- chopped green or colored bell peppers
- onions
- grated cheddar cheese
- vanilla extract
- large eggs
- eggnog
slightly adapted
- shredded cheddar
- butter
- eggs