Batteries Not Included

Archive for October, 2010

Dominique Eastwick’s Easy and Delicious Pumpkin Butter

So here is my super easy recipe for Pumpkin Butter wonderful on bagels or crackers.

1 lrg (29 ounce) can pumpkin puree or you can use the fresh flesh from the pumpkin by baking it for 30 to soften the flesh before cutting it from the skin and pureeing it.
3/4 cup apple juice
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 1/2 cups white sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
Transfer to sterile containers and chill in the refrigerator until serving.

Maeve Greyson’s Hubby’s Cinnamon Scones


Okay people: This has cinnamon AND a bit of a kink…

And here’s the recipe – although I’m kind of having to guess at some of this scribbling.  A hand-writing specialist would claim I’ve married a serial killer.  Looks like he printed the recipe off  a Scottish website and then added his own twists:

2 cups of self-rising flour (OR “all purpose” flour with 3 teaspoons of baking powder)

1/4 stick of butter

1/2 to 3/4 cup sour cream (I love how he writes down his guesstimates – I’m going to have to amend his training)

1 egg

Pinch of salt (*sigh* – how much is a freakin’ pinch? – I got the eyeroll when I asked this.  I’m definitely adding a new chapter to his training)

Some sugar & cinnamon (Some?  Are you kiddin’ me?  I’m trying to share this with friends.  Another eyeroll then he finally said, “about a teaspoon of cinnamon mixed into a tablespoon of sugar”.  I ill-timed this project – I have no idea what he’s mesmerized by on t.v.)

Preheat oven to 400 degrees.  Sift the dry ingredients together (except for the cinnamon & sugar).  Cut in the butter with a fork.  Add the sour cream and the beaten egg in the center of the mixture.  He said, “Make a volcano.” You get the idea.  Mix to obtain a soft elastic dough then turn out onto a floured cutting board and roll out til it’s about 1/2″ thick.

Prick the dough with a fork and cut into rounds with a biscuit cutter.  His is about 4″ inches in diameter.  HIS BISCUIT CUTTER – get your mind back on the scones!

Bake in a preheated oven for 10-15 minutes until done. As soon as you remove them from the oven, brush the tops lightly with butter and immediately sprinkle the sugar and cinnamon mixture on top.

YUMMY!!! and no you can’t eat just one.

Becca Dale’s Easiest and Best Ever Monkey Bread

Hi! We have a new recipe from Becca Dale, another awesome author

Easiest and Best Ever Monkey Bread
4 cans of buttermilk biscuits (quarter each biscuit)3/4 cup sugar3 T cinnamonPut sugar and cinnamon in a large Ziploc and shake until mixed. Throw dough in several pieces at a time and shake to coat well.

1 cup brown sugar1/2 c heavy cream1 stick butterBring to a boil and cook one minute or until creamy and all sugar is dissolved. Stir in 1 tsp vanilla and 1/2 tsp rum flavoring (optional).

 Grease a large Bundt pan with spray or butter. Pour in enough caramel sauce to coat the bottom about a ½ inch thick. Add about a third of the dough. Drizzle on more caramel. Repeat until you have used all the bread and sauce. Make sure to save enough sauce to completely cover the top. Bake on lowest rack in 350 degree oven for 35 to 40 minutes or until golden brown.

Sauce works great for caramel rolls as well.”

Stephanie Becks’s Cinnamon Cider with a kick

Cinnamon Cider

1 C apple cider (warmed)
1 shot cinnamon liquer (like schnapps)
1 cinnamon stick
mix and double-triple-quad etc as much as you’d like 🙂  Mmmmm, cinnamon apple cider that kicks…good stuff 🙂  Hope it works!

Gina Gordon’s Pumpkin Spiced Latte

 Gina says: In my short story, Her Five Favorite Words, my main character Becca starts off every morning with her favorite drink….a Grande, Vanilla Extra-hot Latte.  (FYI..that is my favorite drink too!)  But once fall arrives, I switch up my drink of choice to something a little more festive.

I will admit it’s a lot easier to drive over to the nearest Starbucks and buy one but here is a quick recipe for a Pumpkin Spice Latte that I adapted from

You will need:

a couple of tablespoons of pumpkin puree, 1 teaspoon vanilla, 1 cup milk, 1/4 teaspoon pumpkin pie spice, sugar (to your liking) and  brewed espresso


In a saucepan, combine the milk, pumpkin spice, pumpkin puree and vanilla.  Warm over medium-high heat, whisking frequently, until frothy.  Pour your espresso and the warmed milk into a mug and add sugar to taste.

Author Debra Kayn’s Pumpkin Cheesecake

Pumpkin cheesecake
1 cup graham cracker crumbs
1 tablespoon Sugar
2 tablespoons Butter
½ tablespoon of Cinnamon
2 (8 oz) pkgs of cream cheese
1 cup sugar
1 cup sour cream
1 teaspoon vanilla
1 tablespoon of pumpkin pie spice
1 (15oz) can of pumpkin
Bake at 375 degrees for 45 minutes (or until firm)
Use a 9 inch pie plate
Best when chilled overnight

We have several very cool and spooky recipes here from Brandy

) Worm Sandwiches
Hot dogs
Hamburger rolls
Cut the hot dogs into thin slices and score the edges (agout 3 cuts per slice)
Boil or microwave until the slices curl like wiggly worms. Serve three or four worms to a bun. For an extra-icky touch, add a few squiggles of ketchup
2)Putrid Punch
1 13-oz. package lemon-lime Kool-Aid (Use your favorite)
1 cup sugar
8 cups water
1 can frozen orange juice concentrate
4 cups ginger ale
Worm cubes (ice cubes with gummy worms frozen inside)
3 scoops orange sherbert
(Also you can put some dry ice in the bowl to make it fog like a witch’s brew)

This sick-colored punch looks disgusting but tastes divine. Empty the Kool-Aid package into a punch bowl. Add the sugar, then the water and stir until dissolved. Stir in the orange juice. Just before serving, add the ginger ale and worm cubes and float the scoops of sherbert on top. Before long, the punch will be green and infested with worms.
3)Halloween Spiced and Iced Pumpkin cookies
1 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup packed brown sugar
1-1/2 tsp pumpkin pie spice
1 tsp cinnimon
1/2 tsp baking powder
1/4 tsp baking soda
1 lg egg
1 cup canned pumpkin
2 cups all-purpose flour
Brown Sugar Glaze (see below)
1. in a medium mixing bowl, beat shortening with a mixer on med/high speed for 30 sec
2. Add the granulated sugar, brown sugar, pumpkin pie spice, cinnimon, baking powder & baking soda. 
   Beat until combined, scraping sides of the bowl.
3.Beat in the egg & pumpkin.  Beat in as much flour as you can with the mixer.  Stir in remaining flour.
4.Drop dough by a rounded teaspoon 2 inches apart onto a ungreased cookie sheet
5.Bake cookies in a 375 degrees (190 degrees C) oven for 8-10 min or until tops seem firm.
6.Transfer cokkies to a wire rack to cool.
7. Spread colled cookies with Brown Sugar Glaze
makes about 42 cookies
Brown Sugar Glaze
1. In a small sauce pan combine 1/2 cup packed brown sugar, 3 Tablespoons butter, 1 tsp milk.  Heat and stir until butter melts.
2. Remove sauce pan from heat.  Stir in 1 cup sifted powder sugar and 1 tsp vanilla. (Hint cinnamon if you want)