Despite the unseasonably warm temperatures, it is still Fall. And Fall usually means all things pumpkin around here. I realized yesterday that I hadn’t made some Pumpkin Bread yet, so I had to remedy the situation. With a little help from Apple, we were knee deep in Pumpkin Bread and thankfully she loves it too!
Here is a quick and easy recipe for Pumpkin Bread, best enjoyed with a hot coffee or tea and while enjoying a bit of Fall sunshine.
Pumpkin Bread
Ingredients:
1 cup all purpose flour
1 cup packed brown sugar
1 tbsp baking powder
1 tsp ground cinamon
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp ground nutmeg
1/8 tsp ground ginger or cloves (I add both!!)
1 cup canned pumpkin
1/2 cup milk
2 eggs
1/3 cup shortening
1 cup all purpose flour
Directions:
- Grease a 9x5x3 inch loaf pan, set aside.
- In a large mixing bowl (or the bowl of your mixer) combine 1c. flour, brown sugar, baking powder, cinnamon, salt, baking soda, nutmeg, ginger and cloves. Once combined add pumpkin, mild, eggs and shortening. Beat with mixer on low speed until fully blended. Add the other 1 cup of flour; beat until blended.
- Pour batter into pan. Bake in 350 degree oven for 60 – 65 minutes. Cool on wire rack for 10 minutes, remove loaf from pan.
- Enjoy with or without butter 🙂
Notes: I normally make a double batch at once in my Kitchen Aid mixer. If you don’t have a large mixer, I would do it one at a time. I usually buy the large can of pumpkin which makes two and a bit loaves, so if you have room in your freezer, and think it will actually last long enough in there, go for it! Another note, if you like walnuts and raisins both can be added to this recipe and make for a delightful addition. I do use the walnuts once in a while, and raisins if I want Hubby to love it. But to send to school for a snack I keep all the nuts away and just send it with a little butter and an extra heaping of love.
Categories:
Food,
Recipes
Tags:
Pumpkin Bread,
Pumpkin Bread Recipe,
Recipe for Pumpkin Bread
During a recent Twitter party, I got chatting with a new follower about a Chicken Wellington Recipe that is a family favorite. She was wondering how easy it was to make since she is always looking for new recipes to try. I knew I was making it last night for my Mom’s 65th Birthday, so why not blog the recipe so others can enjoy as well.
The first time is always the hardest with any recipe, but honestly it really is super easy and impresses people makes you look like you slaved all day long. My Mom has been making this recipe for many years so I don’t know where it came from, some fabulous magazine no doubt.
Chicken Wellington
And I had to pick up this wine for supper, I had no idea what it tasted like, but somehow it called out to me from the shelves. In the end it was quite nice, a Rosé from South Africa. Refreshing on a warm day.
Ingredients (makes 16 according to recipe, however I seem to only get 8 and some for the kids, I must use large Chicken breasts)
- 8 Boneless skinless Chicken Breasts
- 1/2c dry white wine
- 2tbsp vegetable oil
- 1/2 lb mushrooms, very finely chopped
- 2 onions, chopped
- 1/4 c butter
- salt and pepper
- 2 packages (two whole boxes) frozen puffed pastry
- Bearnaise Sauce
Directions:
- Place chicken breasts in a large cake pan or jelly roll pan. Season with salt and pepper, pour white wine and oil to pan. Cover tightly with foil. Bake at 350 for 20 minutes or until chickent is firm to touch. Allow chicken to cool or at the very least rest in on a paper towel before wrapping for a few minutes.
- While the chicken is cooking sauté chopped mushrooms and onion in butter until soft, in a large skillet. Season with salt. Let cool for a few minutes.
3. Thaw frozen puff pastry. Roll out pastry into long rectangles (I get four rectangles per box) using flour if needed.
4. Place one piece of chicken on the rectangle of pastry, spoon some mushroom mixture on top, wrap the pastry over the chicken and seal with a fork.
5.When all chicken breasts are wrapped, place on a large cookie sheet and bake in the oven at 375 for 40 minutes.
6.Serve with Bearnaise Sauce and Wild Rice.
Wild Rice Almondine
Follow directions on your box of Wild Rice. When the rice is ready stir in sautéd onions and sliced almonds with a 1/4 c of white wine. Let simmer until wine has evaporated and serve.
Always follow with a fabulous dessert, preferably birthday cake, but any dessert will do.
Happy Birthday Mom!!
Categories:
Food,
Recipes
Tags:
Chicken Wellington,
Fun with Food,
Recipes
After struggling for way too long to lose the last ten pounds after Apple was born, I am happy to announce…
They are gone.
They have been gone for a few days now but I really didn’t want to believe it until today. Today I am wearing pants I haven’t worn in five years and I unearthed a box of my favorite summer clothes. In it I was able to dig out five skirts, four pairs of pants and three shorts. All of which haven’t seen a summers day in five years, minimum.
As overjoyed as I am I am not stopping here. I still have another box of cute summer dresses that require at least five more pounds, if not seven to be gone from this body and I am determined to bring them on our summer holidays this year so I will keep on doing what I am doing in the hopes that I will get to unearth those other favorites. It hasn’t been easy for sure, but I am confident that I can keep on going. I will let you know when I get there.
