Time Tested Pumpkin Bread

Sometimes I think I was a pioneer woman  in a past life, who created meals from nothing and stretched a can of pumpkin to its limits.  Of course, pumpkin was probably not in a can yet!   Did you know that from a small can of pumpkin puree you could makes pumpkin biscotti, pumpkin bread and a batch of pumpkin gnocchi?  This is how I spent the last few days.

pumpkin biscotti

Also, during my weekend baking blitz I finished making a large batch of limoncello for the holidays.  Hope it lasts until then!  Next, came two batches of "cold cure" chicken soup for the hubby.    
After that, I blanched an overabundance of brussel sprouts to freeze for later use.  Buying in bulk is not smart for empty nesters!

batch #1

batch #2 without kale

brussel sprouts for an army!

I also prepared a pot of pinto beans for salad toppers and nibbling, plus some quinoa to eat as a snack.  No, I haven't gone mad, just on another eating plan which is mostly beans, grains, fruits and vegetables.  I'll keep you posted on the process and outcome.

For now, try this pumpkin bread recipe.  I've made this for years and at times given loaves away as Christmas gifts.  This loaf will not last much longer as you can see masculine hands scooping it up before I had a chance to photograph it.

Pumpkin Bread

1 cup sugar

1/2 cup firmly packed brown sugar

1 cup fresh cooked or canned pumpkin puree

1/2 cup vegetable oil

2 eggs

2 cups flour

1 tsp baking soda

1/2 tsp each of salt, nutmeg, and cinnamon

1/4 tsp ginger

1 cup raisins

1/2 cup chopped nuts (I used pecans)

1/4 cup water

Preheat oven to 350 degrees.

In a large mixing bowl, combine the sugars, pumpkin, oil and eggs.   Beat until well blended.  Sift together the flour, baking soda, salt and spices.  Add to the sugar mixture and stir.  Stir in the raisins, nuts and water.  Prepare a 9x5x3 loaf pan by spraying with  pan spray or rubbing with oil.  Bake for about 65-70 minutes or until done and golden brown.  Cool and slice.  These freeze well, especially if you use the smaller tin loaf pans.  Just remember to reduce the cooking time if you use those!

Creme Puffs - First Edition

I've always wanted to try my hand in pastry making, especially creme puffs.  They're supposed to be easy to make....pretty strait forward, unless you  live in an altitude of over 5500 feet.  Baking recipes need to be tweaked here and there and I've never mastered those tricks, not even now as I give you my first edition creme puff.

My mother-in-law makes them on a regular basis, at least every Easter.  How hard can they be and hers always came out great until she attempted to make them for her daughter's wedding, in my kitchen at only 4200 elevation.  Of course, we were all disappointed when something went terribly wrong with the so called "easy" creme puff.  Enter into the altitude zone, not for the faint of heart!

I knew it would be a challenge going in but what did I have to lose?  A bit of butter, flour and a couple of eggs?  I went onto the internet to compare recipes.  I chose one which I won't name because the "hints" on how to bake a successful batch of creme puffs were inadvertently left out.  And it was probably the most important step.  I won't post the recipe (there are a million of those online) but I'll leave you with the "secret"...or one of them.   Pierce the creme puff as soon as the baking time expires to release the steam or they will look like this.

I salvaged these by putting them back into the oven to "puff" more and crisp up.  Hooray...we have creme puffs!

As soon as I perfect these I'll post the other secrets for high altitude yummy creme puffs!  Happy Easter to all!

Quilt-Free Fruited Truffles

It appears as if I never do any baking.  The fact is I don't produce enough baked goodies to become good at it.  I try.  But, another reason you don't see many decadent treats on this blog is because I'll  have to eat them.  Someone has to do it! 

Last week my first Christmas cookies slid out of the oven.  They're gone!   I followed a recipe from a book I just finished, "The Christmas Cookie Club", by Ann Pearlman.  It's worth the read.  Instead of shelving it, I chose to make a few of the cookies, the molasses ginger crisps (they were amazing) and the fruited candies (similar to my amaretto balls, but without the guilt).  I changed some of the ingredients (of course) and this is what I came up with.  Enjoy!

Ingredients:

1 cup each of raisins, dates and prunes.  (I used 3/4 cup golden raisins and 1/4 cup regular raisins...I ran out)

1 cup walnuts or pecans (I used walnuts)

1/2 cup crystallized ginger

1 Tbsp amaretto

For rolling, I used confectioners sugar and  cocoa.

In a food processor, combine the fruit, nuts and ginger.  Pulse until well blended and the mixture comes together (in a big clump)  Add the amaretto (optional) and pulse to mix in.  With wet hands make walnut size balls.  Roll into the topping of sugar or cocoa.  Refrigerate for later.  Makes approximately 36.

NOTE: If you or children are allergic, you may want to try crushed vanilla wafers instead of nuts!

To Grill or not to Grill!

Yesterday I awoke to some seasonal yet unsavory weather.  The roses, irises, petunias and anything else trying to sprout were covered in snow.  Thankfully, I had sense enough to leave my new tomato plants in the garage.  They'll probably have a temporary home for a few days, because you never know around here!

Springtime in the Sierras

We went to my parents for a barbecue, however, snow and barbecue grills don't mix.  My mother rose to the occasion and had her stuffed chicken recipe, she labels "Jeremy's favorite chicken".  She would make this chicken at his request for his birthday dinner for several years. Being in a funk from the depressing inclement weather, I forgot my camera.  No pictures!!  I promise to get this recipe from her.  It is yummy!   We had her potato salad, fresh corn on the cob and fruit salad.  All the fixings of a barbecue, just no grilled meat! 

Even though we cherish our meals together, on Memorial Day especially,  we must remember all the service men and woman who have made the ultimate sacrifice,  so we can gather together unencumbered and enjoy our freedoms and bounty that we so often take for granted!

If you decide to brave the weather in your part of the country, here are some grilling ideas from past posts.  Enjoy the day and remember the true reason for the "celebration".

Minted Lamb Chops

Gorgonzola Sliders

Grilled Maple Salmon

Swordfish Skewers

Easter Surprise - Czech Kolache

For Easter this year I wanted to surprise my family with an old food tradition from our Czech heritage.  My grandmother would make it for "special" occasions and now I know why  it wasn't made more often!  I tackled the wonderful kolache!  I did my research and knew the recipe involved many steps not to mention the kneading, rising of dough, etc.  As I went through all the steps, I was secretly wishing that my grandmother or father was there to help (or at least 5 or 6 Czech elves!)  They would understand what a "labor of love" this feat was.  Time  (5 hours later) consuming, yes,....worth it?....yes. 

The reactions were mixed...my son, bless his heart...was full of compliments.  Hopefully, this is a food tradition that will live on.  I won't post the recipe here, but it will be in my book.  Stay tuned...

As for an Easter surprise...the surprise was on me.  My parents had planned an elaborate meal of lamb, ham, green beans, scalloped potatoes, etc.  My mom was visibly tired, probably from making two beautiful lemon meringue pies, crust and all, for my father and husband. 

The BEST lemon meringue pie

 Or maybe it was because her cat, Pierre,  decided to wake her up by knocking the TV off of her dresser!  Bad cat!!  But, he's sooooo cute, you have to love him!

Pierre

And, as my dad proceeded to slice the potatoes, he sliced a chunk from his finger.  Ouch!  The chef was injured!  I stepped in to help with Easter dinner, because that's what I do...I cook!  And I don't mind...It the cleaning that gets me!  So, the surprise was on me.  I'm just glad that I can cook and serve my family on such a day of celebration.  Be Blessed!

Green Eggs and No Ham

Happy St. Patrick's Day to all!  I couldn't let the day pass without honoring part of my heritage, the Irish.  I've never been one to participate in the drinking of green beer or wanting to wear that color.  The truth is, I don't look good in green at all!  So, growing up I'd dig deep into my drawers to find anything with the slightest shade of green.  Most of the time I'd have to settle for green underwear!

After I had my son I found ways to honor the small part of Irish in him.   I'd attempt to make it fun for him and he'd eat almost anything except mushrooms!   He was not a picky eater!   Usually for breakfast, I'd get the green food coloring out and mix it in just about anything edible.  We'd have green pancakes,  green oatmeal and, of course, green eggs, no ham!  As for corned beef, I'm not a fan.  But, I can stand it once a year!  Actually, a nice Reuben sandwich sounds good....on a warm crusty roll with a brown mustard!  Yum.

One day when my son was in high school, I arrived home to find he and his friend had made a green baklava!  Although the sight of it (color) was unsettling, it tasted incredible!   J. D. can cook!   And the kitchen was a little messy, too, but all I could do was smile as I realized he would be the one to carry on the tradition of the St. Patrick's day green food for his family some day.

Yes, I ate those green eggs, no ham
I mixed them with spinach,
happy I am...
You can try them with cheese
if you please...
Gobble them quickly as they aren't good leftover
Then go out and make a wish with your four leaf clover!!
Happy St. Patrick's Day!!

(Sorry, I got carried away!)

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Happy St. Patrick's day!  I chose to go into the "archives" and re-post a piece from a few years back.  Enjoy..be back soon with NEW recipes.

Happy Holiday Appetizers

Thanksgiving came and went without a hitch. The family gathered and gave thanks and no drama was to be seen. And we had a surprise visit from my dear sister from Southern California! Very nice! My parents always put on a great meal with turkey and all the traditional trimmings including the absolute best stuffing on the planet, in my opinion! I am working on getting that recipe so I'll be able to carry on the tradition someday.

My mother made, not one, but three pies this year and I have to say her pie crust is the best, also. When I was young I remember I would eat everything except the crust. But, these days it's a pleasure to taste her flaky crust. So, we had our choice of pumpkin, pumpkin turtle or homemade pecan pie. Now, I'm not good with choices, so, I tried pecan and pumpkin. And, yes, I should have started with dessert first! Wonderful, both of them! I'm always thankful for my family and the lovely dinners they provide each year. I know they work hard and probably collapsed into bed as we all left. But, I appreciate them and their efforts immensely!

Speaking of starters, my contribution to the dinner was appetizers. I wanted to try something different and a bit non-traditional for us. With an Italian twist I put together Spanakopitas. Little phyllo filled spinach and cheese bundles that, again in my opinion, melted in your mouth. While I don't recommend these for a quick easy recipe, there are ways to streamline, always. The store where I shopped did not have the small phyllo ready made shells to create my planned easy appetizers, so last minute I diverted to the time consuming phyllo dough which can be very tricky to work with. I won't go through the whole process of technique but basically you put a dollop of filling onto butter brushed layered strips of phyllo and fold over as if folding a flag. After the first few it did get easier and I had a rhythm going. Here is the filling recipe I created.

In large skillet saute 1/2 c onion in 1 T oil. Set aside. Mix together the following ingredients:

10 oz thawed, drained and squeezed chopped spinach

8 oz cream cheese

2/3 cup crumbled feta cheese

1/2 c crab meat

2 slices panchetta, cooked and crumbled

1 egg

1/8 tsp grated nutmeg

pepper

Add the onion and mix thoroughly (hands okay). You can either use pre-made phyllo cups or be more ambitious using regular sheets of phyllo dough. After filling the vessel of your choice, bake at 350 degrees for about 18 minutes. (phyllo cups may take less time). The pictures above are the rejects or "testers". But, after sampling they were declared "exquisite" and mouthwatering and worthy for 10+ family members. Thanks, my wonderful family for allowing me to experiment on you, once again!