The Housewife's Recipes

Pumpkin Cake

2/3 c. veg oil
1/2 c. applesauce
3 eggs
1 (15oz) can pumpkin (libby's is best)
1 tsp vanilla extract
2 1/2 c. granulated sugar
2 1/2 c. flour
1 tsp baking soda
2 tsp cinnamon
1/2 tsp salt

  • Preheat oven to 350 degrees F

Cream oil, applesauce, eggs, pumpkin and vanilla. In a separate bowl mix together flour, sugar, baking soda, salt and cinnamon. Add flour mixture to pumpkin mixture, stir until just combined. Pour batter into a greased and floured bundt pan. Bake for 1 hour or until inserted toothpick comes out clean. Let cake cool in the pan for 10 minutes then turn out onto a plate. Serve with whipping cream.

The Best Pumpkin Chocolate Chip Cookies

1c. cooked pumpkin(libby's is best)
1c. sugar
1/2 c. veg oil
1 egg
2c. flour
2 tsp Baking powder
1 tsp cinnamon
1/2 tsp salt
1 tsp baking soda(dissolved in 1 tsp milk)
1c. milk chocolate chips
1 tsp vanilla

Preheat oven 370 degrees F.

Combine pumpkin, sugar, oil and eggs. Mix well. In a separate bowl mix together flour, baking powder, cinnamon and salt. Add to pumpkin mixture. Dissolve baking soda in milk. Add baking soda mix and vanilla to pumpkin mix. Mix. Stir in chocolate chips. Drop by large spoon full on lightly greased cookie sheet. Bake 10-12 mins.

Butter Baked Chicken

1 sleeve ritz crackers or any butter flavored cracker
1-1 1/2 tsp house seasoning
3-4 boneless skinless chicken breasts, cut into strips
2 eggs
1/4 c. milk
1/2c. butter, cut into pieces

Preheat oven to 375 degrees F

In a large ziplock bag add the crackers and crush. Add your house seasoning and mix in.
In a bowl whisk together the eggs and milk.
Dip chicken in egg mixture to coat then dredge in cracker mixture.
Place in a 9X13 baking dish, sprinkle with butter and bake for 40 minutes or until juice run clear.

Swiss Chicken

3-4 boneless skinless chicken breast
4-5 slices swiss cheese
1 can cream of chicken soup
1/4 c. milk
1 c. dry stuffing mix
1/3c. melted butter
Salt and Pepper

Put chicken breast in a 8X8 baking dish, salt and pepper. Place cheese slices over chicken. Mix soup and milk together and pour over chicken. Sprinkle stuffing mix over top. Drizzle butter over all. Cover and bake at 350 degrees F. for 40mins, uncover and bake another 20mins or until stuffing is golden brown and sauce is bubbly.

Mormon Muffins

5 tsp. baking soda
2 c. boiling water
1 c. shortening or butter
2 c. sugar
4 eggs
5 c. flour
1 tsp salt
1 quart buttermilk
4 c. All-Bran cereal
2 c. Bran flakes
1 c. chopped walnuts (optional)

In a bowl, stir baking soda and boiling water until dissolved. Cool. In a mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Combine flour and salt in a separate bowl; add to creamed mixture alternately with buttermilk. Mix well. Beat in the baking soda mixture. Fold in cereals and nuts. Fill greased or paper-lined muffing cups 3/4 full. Bake at 350 degrees F for 25-30 minutes or until the muffins test done. Muffin batter will keep in the refrigerator for 1 week.

Honey butter

1/2 c. butter - room temperature

1/3c. Honey

In a bowl mix together honey and butter until creamy. Serve warm.

Pizza Crust

1 tsp yeast
1/2 c. plus 1 Tbsp warm water(105-110 degrees F)
1 1/2 c. bread flour
2 tsp. sugar
1 tsp. salt
1 Tbsp. extra virgin olive oil
plus 2 tsp for coating.
(this recipe make 2 small pizzas)

Preheat 500 degrees F

In a mixing bowl dissolve the yeast in water and let proof for 5-10 minutes. Add half of the flour and mix slightly. Add the 1 Tbsp of oil, salt and remainder of flour (Do not pour the salt directly into the yeast water, it can kill some of the yeast) mix on the lowest speed. Mix for 2-3 minutes until dough is smooth and elastic (Do not over mix, it will make a tough dough).

Grease the interior of a bowl and place the dough ball into the bowl. Cover with plastic wrap to seal tight. Set aside and let rise until doubled. (You can use the dough at this point, it just won't be as chewy and flavorful). Punch down dough, recover and place into the fridge overnight. Make sure to watch the dough because it will still rise in the fridge.

About 2 hours before you are ready to assemble remove dough from fridge. Divide into portions and place into a greased casserole dish, cover and allow to double in size (they should become smooth and puffy). If you have a pizza stone, place it in your oven and preheat to 500 degrees F 1 hour before cooking. Now you can start your pizzas. Roll out your dough, place toppings on and cook for 8-10 minutes. If you double the recipe, and make large size pizzas. They will need to cook longer.

X6( gives you one x-large pizza, bread sticks, and dessert pizza)
2 Tbsp. yeast
3 1/4c + 2 Tbsp water
9c. bread flour
1/4c. sugar
2 Tbsp. salt
1/4c + 2 Tbsp oil
2-3 tsp oil for coating