‘Tis the season…for PUMPKIN Bread!

October 30, 2013 § 2 Comments

It’s no surprise or new information that I love all things pumpkin spice related (including it’s close relative garam masala), mostly driven by my love of cinnamon. It’s made all the better when actual pumpkin is involved, especially when you can taste the pumpkin. What’s the point of having it in there if it doesn’t taste like pumpkin?

That brings me to the first post that I get to contribute in far too long for no good reason. Perhaps I haven’t found made any new recipes quite as delicious lately, although I say it’s mostly a lazy factor. Anyway. The recipe. I received it from my regular e-mails through ATK, which remind me of all the recipes sitting in my copies of the magazine that I have yet to try but should. This one comes from ATK September 2012. I did decide to add in allspice to the mix, and I do say I’m going to suggest that the spices get bumped up a notch, and so I’m adjusting amounts by putting a range (the upper limit not being directly tested yet. Season according to your taste. I didn’t add nuts because Nick is against nuts in bread/cake products, nor did I add chocolate though I wanted to in at least one of the loaves (I apparently ate all the chocolate in the house already…). Also important note when planning to make this super awesome pumpkin loaf, it makes 2 loaves! It is incredibly moist (and perfectly cooked), and has stayed that way for 3 days, as that’s as long as the 2nd loaf will last. Enjoy!

The stuff


5 tablespoons packed light brown sugar

1 tablespoon flour

1 tablespoon softened, unsalted butter

1 teaspoon cinnamon

1/8 tsp salt



2 cups all-purpose flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1 (15-ounce) can unsweetened pumpkin puree

1 teaspoon salt

1 1/2 – 2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/8-1/4 teaspoon ground cloves

0-1/4 teaspoon allspice

1 cup (7 ounces) granulated sugar

1 cup packed (7 ounces) light brown sugar

1/2 cup vegetable oil

4 ounces cream cheese (I used light), cut into 12 pieces

4 large eggs

1/4 cup buttermilk

1 cup walnuts, toasted and chopped fine (optional)

1 cup chocolate chips (optional)


The plan of attack

FOR THE TOPPING: Using fingers, mix all ingredients together in bowl until well combined and topping resembles wet sand; set aside.


1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 8 1/2 by 4 1/2-inch loaf pans.

2. Whisk flour, baking powder, and baking soda together in bowl.

3. Combine pumpkin puree, salt, cinnamon, nutmeg, and cloves in large saucepan over medium heat. Cook mixture, stirring constantly, until reduced to 11/2 cups, 6 to 8 minutes.

4. Remove pot from heat; stir in granulated sugar, brown sugar, oil, and cream cheese until combined. Let mixture stand for 5 minutes. Whisk until no visible pieces of cream cheese remain and mixture is homogeneous.

5. Whisk together eggs and buttermilk. Add egg mixture to pumpkin mixture and whisk to combine.

6. Fold flour mixture into pumpkin mixture until combined (some small lumps of flour are OK).

7. Fold walnuts & chocolate into batter if desired.

8. Scrape batter into prepared pans. Sprinkle topping evenly over top of each loaf. Bake until skewer inserted in center of loaf comes out clean, 45 to 50 minutes (if using a 9 x 5 loaf pan check at 40 minutes).

9. Let breads cool in pans on wire rack for 20 minutes. Remove breads from pans and let cool for at least 11/2 hours. Serve warm or at room temperature.


Mom’s Blue Ribbon Sour Cream Blueberry Muffins

December 21, 2010 § Leave a comment

While some may say she may have cheated by using a box mix according to some. She still won a blue ribbon from the WV state fair (1985). And why not start with a box mix.


1 pkg blueberry muffin mix

1 egg

1/2 cup sour cream

1/4 cup milk

2 tbl melted butter

Heat oven to 400.

Drain berries, rinse, set aside.

Mix egg, sour cream, milk and butter with fork.

Stir in mix until moist (batter will be lumpy).

Fold in berries.

Fill cups 1/2 full.

Bake 15-20 minutes.

Poppy Seed or Nut Roll

December 21, 2010 § Leave a comment

This is an alternative recipe to the Pecan or Poppy Seed Roll recipe that can also be used to make this kind of nut roll.


2 12oz cans of either poppy seed or nut filling

1 pkg yeast

1/4 cup warm water

1/2 cup sour cream

1/2 cup butter

3 tbl honey

1/2 tsp salt

3 3/4 to 4 cup flour

2 eggs eaten


1. Soften yeast in warm water

2. In saucepan, heat and stir sour cream, butter, honey and salt until just warm (115) and butter almost melts.

3. Turn into a large mixing bowl. Stir in 1 cup flour, beat well.

4. Add softened yeast and eggs. Stir until smooth. Stir in as much of the remaining flour as possible with a spoon.

5. Turn out onto a well-floured surface. Knead in as much flour to make a moderately soft dough that is smooth and elastic (4 minutes).

6. Shape into a dough ball. Cover. Let rest 10 minutes. Divide in half.

7. Roll one half of dough into a 14 x 12 rectangle. Spread with half of the filling (one can). Starting from the long side, roll up in jelly roll fashion. Moisten edges and ends with water and pinch to seal.

8. Place seam-side down on greased baking sheet.

9. Repeat with remaining dough and filling.

10. Cover, let rise until double (1 hour).

11. Bake in 350 oven for 30-35 minutes. Cool on wire rack.

Pecan or Poppy Seed Rolls

December 21, 2010 § Leave a comment

Recipe comes from writing down what my grandma was doing and forcing her to measure things after she eyeballs it.


1 cup lukewarm water

2 pkg fast-rising yeast

2 tsp sugar

5 cups bread flour

1/2 cup sugar

1/2 tsp salt

2 sticks butter at room temp

2 large eggs, beaten

2 tbl grand marnier

1. In small bowl, dissolve sugar and yeast in lukewarm water. Set aside

2. In a large bowl, “cut” butter into flour, salt and sugar using hands. Add eggs, orange flavor, yeast

3. Roll out dough.

4. Use 1 can poppy seed for 1/2 of dough


4. spread with melted butter, then cinnamon, brown sugar and pecans

5. Roll

6. Cut into 3/4 inch slices and place in pan

7. Let rise until double in size.

8. Brush with butter on top.

9. Bake 350 for 30 minutes.

10. While warm, brush with vanilla frosting.

Makes 2 pans (about 14 rolls)

mason’s baked eggs with cantal cheese

January 27, 2010 § Leave a comment

6 servings
butter for greasing ramekins
6 large eggs
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon cream of tartar
3 oz coarsely grated Cantal cheese (1 cup)
6 tablespoons créme fraîche
1 tablespoon chopped fresh chives

    Special equipment: 6 (8-oz) ramekins or a 13- by 9- by 2-inch baking dish

    Put oven rack in middle position and preheat oven to 350°F. Butter ramekins or baking dish.

    Separate eggs, putting whites in a large bowl and carefully sliding whole, unbroken yolks into a small bowl of cold water.

    Beat whites with salt, pepper, nutmeg, and cream of tartar using an electric mixer at medium-high speed until they just hold stiff peaks. Fold in 1/2 cup cheese gently but thoroughly, then divide mixture among ramekins or transfer to baking dish, smoothing top slightly (whites will stand above rims of ramekins). Make an indentation in center of whites in each ramekin or make 6 evenly spaced indentations if using baking dish. Carefully remove yolks from water 1 at a time with your fingers and put 1 yolk in each indentation.

    Stir créme fraîche and spoon 1 tablespoon on top of each yolk, then sprinkle eggs with remaining cheese. Transfer ramekins (if using) to a large shallow baking pan.

    Bake until whites are puffed and pale golden (yolks will jiggle slightly), 10 to 14 minutes. Sprinkle with chives and serve immediately.

    Cooks’ note: The egg yolks in this recipe are not fully cooked, which may be of concern if salmonella is a problem in your area. If desired, continue baking eggs until yolks are set.

    puff pastry egg bake

    January 27, 2010 § Leave a comment

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