Thursday, November 18, 2010

Gingerbread Waffles

-Barbara Kodra

3 cups flour
4 tsp baking powder
2 tsp cinnamon
2 tsp ginger
1/2 tsp nutmeg
4 eggs
2/3 cup dark brown sugar
1 cup canned pumpkin
1 1/4 cups milk
1/2 cup molasses
1/2 cup melted butter

Preheat waffle iron. In a large bowl combine 1st 5 ingredients.
In a separate bowl beat eggs and brown sugar together until fluffy.
Beat in remaining wet ingredients.
Stir the wet ingredients into the dry ingredients just until moist.
Cook in the waffle iron.

Thursday, November 4, 2010

Cranberry Roast

-Heather Jordan

2-3 pounds beef or pork roast or stew chunks
1 tablespoon dried onion flakes, or 1 medium yellow onion, diced
2 tablespoons soy sauce
1 (16-ounce) whole berry cranberry sauce

The Directions.

Use a 4-quart slow cooker. Plop in the meat (frozen is fine), and add the onion and soy sauce. Pour in the entire can of cranberry sauce over the top. Do not add water. Cover and cook on low for 7-9 hours, or on high for 5-6. If you are cooking on high, you may need to "help" the meat break apart by taking it out an hour or so before serving by cutting it into chunks, then returning to the sauce. I like it when the meat is tender and the juice has fully soaked in.

Serve over mashed potatoes, and with a green salad.