‘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

Topping

5 tablespoons packed light brown sugar

1 tablespoon flour

1 tablespoon softened, unsalted butter

1 teaspoon cinnamon

1/8 tsp salt

 

Bread

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.

FOR THE BREAD:

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.

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Holiday Stuffing

December 26, 2011 § 1 Comment

I now have a go-to stuffing recipe that tastes just as good as in-the-bird stuffing (so it thus appeases and fully satisfied the strange Stove Top lovers out there as well as those who like to live on the riskier side of life and eat it straight from the bird). Nick loves it and I have to make it for his family at every holiday, as I will this Christmas. For some reason it’s just taken years to make it to the blog…

It’s from Cook’s Country a few years ago I believe. Soy sauce is the surprise ingredient, and it just gives it a meaty/umami flavor that it doesn’t normally have out of the bird. The addition of the cream and a few more eggs than would normally be used to keep it moist.

I often just put it in a big disposable aluminum pan and cook it in that. It makes a good amount, but there are never leftovers.

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Bread Stuffing
Serves 10-12Firm sandwich breads, like Arnold Country Classics White or Pepperidge Farm Farmhouse Hearty White, work best here.1 loaf hearty white sandwich bread (24-ounces), cut into 1/2-inch pieces (about 16 cups)
8 tablespoons (1 stick) unsalted butter
2 onions , chopped fine
3 celery ribs , chopped fine
4 garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
1 1/2 teaspoons dried sage
1 1/2 teaspoons dried thyme
4 cups low-sodium chicken broth
1 tablespoon soy sauce
4 large eggs
1 1/2 cups half-and-half
1/4 cup chopped fresh parsley
1 teaspoon salt
1 1/2 teaspoons pepper

1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 325 degrees. Arrange bread in single layer on 2 baking sheets. Bake until golden, about 30 minutes, stirring bread and switching and rotating sheets halfway through baking. Let cool.

2. Melt 4 tablespoons butter in large skillet over medium heat. Cook onions and celery until golden, about 10 minutes. Stir in garlic, sage, and thyme and cook until fragrant, about 30 seconds. Stir in broth and soy sauce and simmer until slightly thickened and vegetables are tender, about 10 minutes. Remove from heat and let cool 5 minutes.

3. Whisk eggs, half-and-half, parsley, salt, and pepper in large bowl. Slowly whisk in warm onion mixture until incorporated. Fold in toasted bread and let sit, tossing occasionally, until bread is saturated, about 20 minutes.

4. Transfer stuffing to greased 13- by 9-inch pan. Melt remaining butter and drizzle evenly over stuffing. Bake on lower-middle rack until top is golden brown and crisp, about 50 minutes. Let cool 15 minutes. Serve.

Make Ahead: The stuffing can be prepared through step 3 and refrigerated, covered, for 1 day. When ready to bake, proceed with step 4, increasing cooking time by about 20 minutes.

Bastia (Easter pie)

December 21, 2010 § Leave a comment

Ingredients

9 large eggs

2 cups sugar

2-3 tsp vanilla

6 1/4 cups milk

1/2 of 16oz box thin spaghetti (cooked al dente)

cinnamon

 

Instructions

Beat eggs, then add sugar, vanilla, milk and cinnamon

Add cooked pasta to mixture and put into 9 x 13 glass dish

Sprinkle with sugar and cinnamon on top

Bake about 1 hour at 325

 

Simone family recipe

Cannolis

December 21, 2010 § Leave a comment

Use store-bought cannoli shells or fry your own up.

Shells

1 3/4 cup flour

1/2 tsp salt

2 tbl sugar

2 tbl butter

1 egg

1/4 cup wine

1 egg white

 

Fry at 375 degrees until brown

makes 25

 

Filling

Blend 2 lbs ricotta cheese and 1 cup powdered sugar

When well blended stir in 1/2 tsp cinnamon, 1/4 cup mini chocolate chips, 1/2 pkg instant french vanilla pudding, 1/4 cup minced citron (or alternatively add a touch of grand marnier).

 

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.

Ingredients

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

Instructions

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.

Ingredients

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

OR

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)

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