Brandy Edwards recipes

Cranberry Orange Pumpkin Bread

6 cups all purpose flour
3 Tbsp. plus 1tsp pumpkin pie spice
1 Tbsp. plus 1 tsp baking soda
1 Tbsp salt
6 cups granulated sugar
1 can (29 oz.) pumpkin
8 large eggs
2 cups vegetable oil
1 cup orange juice
2 cups sweetened dried or fresh cranberries

Preheat oven to 350 and grease and flour six 9x5 loaf pans.

Combine flour, pumpkin pie spice, baking soda and salt in extra large bowl. Combine sugar, pumpkin, eggs, oil and juice in large bowl with wire whisk; mix until just blended. Add pumpkin mixture to flour mixture; stir until just moistened. Fold in cranberries. Spoon 3-4 cups of batter into each prepared loaf pan.

Bake for 50 – 75 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks. Once completely cooled, wrap in plastic wrap.





Ham and Cheese Breakfast Potatoes

1 pkg Ore Ida hash browns
1 ½ cans Creamy chicken mushroom soup
1 cup diced ham (chop fine in food processor)
1 small onion
1 8oz. block of sharp cheddar cheese grated
salt, pepper, and garlic powder to taste

Mix together and bake in 9x13 pan on 350 for about 25 minutes or until bubbly. (I spray the pan really good with Pam)




English Toffee

1 1b butter
2 c sugar
½ c chopped almonds
6 oz milk chocolate chips
Chopped or slivered almonds


Bring butter, sugar and ½ almonds to hard boil in a heavy 4 qt. Saucepan. Cook stirring constantly to hard crack stage. Takes 7-8 minutes once boiling occurs. Mixture will turn a medium light brown towards the end and become very thick. STIR, STIR, STIR will burn very easily and quickly. Pour out on to a buttered or sprayed 10“x 15” cookie sheet. Spread evenly (if needed) very quickly sprinkle top of toffee with chocolate chips. Let stand for a few moments to allow Chocolate chips to soften, spread smooth, top with chopped/slivered almonds. You may cut at this point for squares or allow to cool and break into pieces.