Monday, December 27, 2010

Cracker Bread Bites


Have you ever had a grand plan and just plan forgot to do it?  Doesn't sound too grand if one can forget it though.  My sister-in-law's birthday is just before Christmas so I decided to have the family over for a birthday dinner celebration.  Since I was also cooking on Christmas I knew I had to make myself keep it simple!  My plan was to have an elegant appetizer and a main course that was fairly easy and could be made ahead.  I succeeded with everything except that I forgot to make the elegant appetizer!  There was plenty of food and it didn't even dawn on me that we didn't have an appetizer until we were just about to sit down to dinner.  So much for grand plans!

That left me with the ingredients for a special appetizer and in need of a reason to make it...

When my friend gave me the recipe I raised an eyebrow at the numerous layers and ingredients but my friend assured me that this appetizer had been a hit at every gathering...who was I to question it....just go for it!  These little morsels are delicious and were consumed (inhaled) by the group.  One bite is just not enough.


Cracker Bread Bites

Lavash Cracker Bread
Pesto
Prosciutto
Gorgonzola Cheese
Blueberry/Merlot jam
Arugula

Preheat the oven to 350°.

Cut the cracker bread into rectangles (1 inch X 3 inches).
Place the pieces on a sheet pan and bake for 5 minutes, or until crisp.  (Watch carefully so as not to burn.)  The crackers when cool, can be placed in a ziplock bag until ready to use.

Spread a little pesto on the cracker.
Top with a roll of prosciutto.  (I quartered the slice of prosciutto and rolled it.)
Add a small piece of Gorgonzola, drop/spread some of the jam, top with arugula leaves.

Place on a platter and serve!

Note:  The original recipe suggested fig jam.  I will be trying these with fig jam but I could not find any at the time and our Italian Deli was closed so I couldn't check there.  I am anxious to make these again!

PRINTABLE RECIPE


These were simple, easy and elegant!  A real hit and perfect for the New Year!

I am participating in Sharing Sundays at Everyday Sisters!  Today is their sweet and savory share day!

Thursday, December 23, 2010

Holiday Wish


From my Christmas kitchen I would like to wish each of you a very happy holiday and thank you for the wonderful stories and recipes that you have shared during the last year.  I have learned so much from you...I have laughed out loud, I have teared up, and I have eaten wonderful food because of the great recipes that you have shared.  


Each of you is important to me and I also want to thank you for your visits and the comments you leave.  I have really enjoyed reading your thoughts about the posts.


I hope that each of you has time to cook a little and enjoy family a lot!


And that you take time for reflection...


Blessings and Happy Holidays!




Thank you Michael for graciously hosting Foodie Friday as Designs by Gollum.

Monday, December 20, 2010

Potato Cheese (and a spot of ale) Soup!


It has rained day and night for the last three days.  There has been over three inches at this point and that is sometimes our yearly total!  We live in the foothills so we haven't had to launch the kayak or build an ark.  Those living in the flatland are breaking out the sandbags and for the most part, staying home.  The streets look like rivers and in some places it is two feet high!  Compared to what happens to the folks who live in the midwest, this isn't really a flood...just very slow drains!

Soup sounded just right for a day like this and I had a very large bag of potatoes...so, Potato Cheese (and  a spot of ale) Soup!  To me, a spot of ale means a bottle or mug of ale. So, that is what I used.
The Kitchen Gnome said I shouldn't mess with an already good potato cheese soup recipe...he was a sport though and gave me the only ale in the frig.  It was a bottle of Blue Moon which is a wheat ale.

Potato Cheese (and a spot of ale) Soup

Serves 6

1/4 pound sliced bacon, cut crosswise into thin strips
1 large onion, chopped
2 cloves garlic, chopped
6 baking potatoes, peeled, cut into 1 inch cubes
1 bottle (12 oz) ale
2 1/2 cups chicken broth
1/2 cup water
1 1/2 cups cheddar, grated
1 tsp salt
1 tsp paprika
1 tsp apple cider vinegar
1/4 cup chopped chives or scallion tops for garnish

In a large saucepan, cook the bacon over moderate hear until crisp.  Remove the bacon and drain on paper towels.  Retain about 2 tablespoons of bacon fat.  If there isn't enough, add enough oil to equal the amount.  Reduce heat to low.

Add the onion and cook, stirring until translucent, about 5 minutes.  Add the garlic and saute for another couple of minutes.

Add the potatoes and brown them a little.  Then add the stock, beer, and water, and salt.  Bring to a boil.  Reduce the heat and simmer, covered, stirring occasionally, until the potatoes are tender, 15-20 minutes.

Remove half the soup from the pan and puree it in a food processor or blender.  Use a masher to mash some of the potatoes remaining in the pan.  Return the puree to the pan.  Over low heat, add the cheese and stir until melted.  Add the paprika and apple cider vinegar.  Stir until well combined.  At this point the bacon may be added to the mix or it may be reserved to use as a garnish with the chives.  (This time, I added mine to the pot!) Remove the pan from the heat.  Taste and adjust seasonings.

Serve the soup topped with the bacon and chives.

PRINTABLE RECIPE


The soup was delicious and hit the spot on a cold, wet day!

Sunday, December 19, 2010

Spiced Nuts and Pretzel Mix


Another hit from Cathy at Wives with Knives!  She seems to be on my wavelength this year.  I was looking for a mixture that would be great to munch on in the evenings and to give as gifts.   She raved about this mixture and I must concur....in fact, my neighbor has called me three times to tell me how wonderful it is and to say thank you.  It is definitely a hit!

The snack is one that David Lebovitz created.  It is the best holiday mix ever!



Spiced Nuts and Pretzel Mix

  • 2 cups mixed raw nuts (I used almonds, cashews and pecans)
  • 1 tablespoon butter, melted
  • 3 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • 3/4 teaspoon cayenne pepper or chili powder
  • 1 1/2 tablespoons maple syrup
  • 1 teaspoon flaky sea salt such as fleur de sel
  • 2 cups mini pretzel twists
Spread the nuts on a baking sheet and roast in a 350 degree oven for 10 minutes, stirring once for even toasting.

In a medium bowl mix together the melted butter, brown sugar, cinnamon, pepper and maple syrup.

Add warm nuts and stir until the nuts are completely coated. Then stir in the salt.

Mix in the pretzels, then spread the mixture back on the baking sheet and return to the oven for 12-18 minutes, stirring several times during cooking to make sure the brown sugar isn't clumping. The exact baking time will vary, but the nuts are done when they are nice and toasty, and the mixture is nicely glazed.

Remove from the oven and cool completely, separating the nuts and pretzels as they cool. Store in an airtight container.

PRINTABLE RECIPE




I love the salty, sweet, spicy flavor of this mix.  It is one of the best snacks around!

Thursday, December 16, 2010

Christmas Tree Sugar Cookies


Just one look, that's all it took....
Just one look, that's all it took...
Just one look, that's all it took...
and I knew I would be making these darling, little Christmas Tree Sugar Cookies mine!  

Cathy at Wives with Knives posted the cutest little Christmas Tree Sugar Cookies this week.  There wasn't a question about whether or not I would be making them.  She posted Sunday.  I made them Monday!  I was really excited to give them a try but it was a change from the usual cookie cutter sugar cookies.  Change doesn't always come without question....When I mentioned the change, my daughter's face told the story..."no frosting!?  Well, I hope they are going to be sweet!"  Hmmm...me too!

I compared my sugar cookie recipe to Cathy's and noticed only two slight differences.  She used 1/4 cup of sugar more than me, she used baking soda, and a different baking temperature and time.  So, after mixing it about in my mind for a few minutes I decided to increase the sugar on my recipe and I adjusted the baking temperature and time.


The process is one of dividing the dough and adding color.  Then the dough is layered in a loaf pan which is lined with parchment.  One thing to remember is that the depth of the layers will equal the size of the cookies. Cathy explains the process in detail, here.  A quarter inch slice is taken from the slab of dough.  Triangles are then cut from the slice.  A red base is added to each triangle tree.

They are then dipped into sanding sugar and baked.



Christmas Tree Sugar Cookies

Preheat oven:  375°
Bake time:  7-9 minutes

3 cups flour
1 tsp baking powder
1/2 tsp salt
1 cup butter, (2 sticks) at room temperature
1 cup sugar
1 egg
2 Tbsp cream/milk
1 1/2 tsp vanilla

Sift flour with baking powder and salt and set aside.

Cream butter, gradually add sugar, creaming well.  Stir in egg, cream, and vanilla.  Add dry ingredients.  Chill if necessary.

Divide dough in half. Add green food coloring to one of the halves.  Blend well.
Divide the second half into two parts.  Leave one part plain.  Add red food coloring to the other and blend well.  Use enough food coloring to make vibrant colors.  The colors tend to fade during baking.

Place the cookies on a baking sheet lined with parchment paper.

Bake the cookies at 375° for 7-9 minutes.

PRINTABLE RECIPE



The cookies are heavenly little morsels that are fun to make and a great addition to Christmas cookie platter!


I am sending this over to Michael at Designs by Gollum for the weekly Foodie Friday!  


Thank you for being such a gracious hostess, Michael!

Tuesday, December 7, 2010

Ginger Sugar Cookies


I tried a new type of cookie this week, a Ginger Sugar Cookie.  This time of year I want ginger...anything with ginger will do.  My memory of ginger is from I was a little girl.  I remember the first time I tasted ginger cookie.  It was chewy and moist.  My mom makes the best!  I also remember coming home from school and having ginger snaps and a glass of milk.  I loved dipping the cookie into the milk to soften it...I remember disappointment when I dipped it too long and the piece fell off making a mess and sinking to the bottom of my glass.  I didn't like that much so I became a master at cookie dunking!

Today, though, I was looking for something else.  I wasn't certain what but it had to be a cookie and it had to have ginger!  I saw a recipe on Heather Christo's blog.  Heather is a chef who "hung up her chef coat for motherhood."  She includes a recipe for Ginger Sugar Cookies on her site.  I wanted to put a twist on the sugar cookie and so this appealed to me.  I made the cookies as listed on her blog.

Ginger Sugar Cookies

Yield: 2 dozen
Preheat oven:  325°

2 sticks unsalted butter
Pinch of salt
3/4 cup powdered sugar
2 egg yolks
2 1/4 cups flour
2 tsp ginger
1/2 tsp cinnamon

Preheat oven.
Prepare cookie sheets with parchment paper or silpats.
Using an electric mixer, cream together the butter and salt, and whip until creamy.
Slowly add the powdered sugar and beat until light and fluffy, about 2 minutes.
Add the yolks and mix to combine.
Add the flour, ginger and cinnamon until just barely combined (over mixing will make them tough).
Separate the dough and wrap it in plastic wrap.  Refrigerate until the dough is firm and chilled enough to handle, about 1 hour.

Roll the dough out with powdered sugar so the dough doesn't toughen from additional flour.
Cut shapes with cookie cutters and place them on the covered cookie sheets.  Bake for 2-12 minutes.

They should remain very pale and should NOT turn golden brown.  If they start to color around the edges, remove from oven immediately.  You are looking for them to be firm to the touch.  They will continue to firm up as they cool.  Leave them on the pan until just about cool..they will be less likely to break.

PRINTABLE RECIPE


The cookies have a very subtle ginger flavor....make way for the frosting....I tried the Royal Icing.  Never having done it before, it ended up going down the drain.  I had the frosting too stiff...I used almond extract...it was "yucky" to use a child's description.  Make way for buttercream frosting...the stand-by! My daughter and I spent part of the afternoon playing in the frosting.  It was fun...the cookies, are however, very fragile.  We ate quite a few of our disasters!

With the buttercream the cookies had the sweetness that we were craving.  Subtle ginger combined with sweet frosting...worked.

Friday, December 3, 2010

Spicy Southwestern Turkey Soup



I think we over did it on turkey this year.  I knew earlier in the week when the family informed me that they were not eating any more dishes made with turkey, that enough was enough.  That message was the indicator that, just maybe, two turkeys and a short guest list for Thanksgiving was a bad combination.  We had one turkey for the oven and smoked one, also.  Both were delicious!

Among the many turkey-leftover dishes I prepared was a turkey soup recipe.   It was adapted from one at Laura's Best Recipes.  Laura's site has a wonderful collection of recipes that are her own, those of friends, and some recipes from restaurants and chefs who have shared with her.  It is a wonderful collection if you are looking for a new blog to visit that is filled with recipes and ideas!

The recipe, Spicy Southwestern Turkey Soup, is very quick and easy to make.  It is on the spicy side so, if you do not like spicy-hot, I would suggest reducing the amount of cayenne pepper.  What I enjoyed the most, were all of the goodies on top!  The goodies combined with the soup made a great combo.   Don't omit them!



Spicy Southwestern Turkey Soup
adapted from Laura's Best Recipes

3 Tbsp extra virgin olive oil
2 large cloves garlic, crushed
1 large onion, chopped 
2 carrots, chopped into small chunks
1 (28 oz) can diced tomatoes, with liquid
4 cups organic chicken broth
1 tsp oregano
1/4 tsp cayenne pepper
1 chipotle pepper in adobo sauce, diced
1 tsp adobo sauce
1/2 tsp ground cumin
1/2 tsp black pepper
1 bay leaf
3 cups cooked turkey (both white and dark), shredded 
1 small bag white corn chips
4 Tbsp cilantro
1 cup shredded Queso Fresco cheese
1-2 avocados, sliced
1-2 limes, cut into wedges
1/4 cup pickled jalapenos or 2 roasted and chopped

Heat oil in a large pot over medium heat.  Cook the carrots and onions, stirring often, 8-10 minutes, until translucent.  Add garlic to onions and cook until fragrant.  Stir in the tomatoes, broth, oregano, cayenne, chipotle pepper and chipotle sauce, cumin, black pepper, bay leaf and turkey.  Bring to a boil, then reduce to a gentle simmer.  Simmer 15 minutes to allow flavors to meld.

To serve, break corn chips (about 6 per serving) into bite-size pieces and place in bowls.  Ladle soup over chips.  Sprinkle with cilantro and cheese.  Garnish with avocado slices, lime wedges, and jalapenos (if you like it hot!)

PRINTABLE RECIPE


Today is Foodie Friday so I am sending this recipe over to our hostess, Michael, at Designs by Gollum.  Each week bloggers share their best recipes.  Be sure to stop by Michaels blog for great ideas and food!!



I am also sharing Laura's recipe as part of The Weekend Saturday Blog Showcase being hosted by Ann at Thibeault's Table.  

You may wish to stop by Ann's blog to see what wonderful dishes she is sharing as well as the dishes that bloggers have posted highlighting another blogger's recipe that has been tried!  It is fun.  Join in!

Saturday, November 27, 2010

Where Oh Where Is My Lasagna Recipe?


Have you every lost a very favorite recipe and searched high and low and it was nowhere to be found?  I have and it is so frustrating.  I have a very bad habit.  Instead of putting the recipe back where I got it after using it, I will set it beside the computer while I write up a post or stick it inside whatever cookbook is open and use it as a bookmark....bad, bad, thing to do.  I am assuming that is what I did...I have done it before so it seemed like history would repeat itself.

I wanted to make lasagna.  I had my heart set on making it, so needless to say I was willing to do anything to find it....even if that meant pulling out piles of magazines.....


and newspaper clippings and pages that I had printed off...


It was time to sort through everything or there would be no dinner.  Well, all of the hours of work sorting were to no avail.  What to do?  I remembered sharing the recipe with my daughter.  Nope, she didn't have it but maybe her husband did...but they were on vacation in Hawaii.  Dinner was looking like a dream.

There is a happy ending to this story.  My SIL had it on his computer...he sorted through his emails and  forwarded the recipe to me...it was a forward of the forward that he sent when I lost the recipe a year or so ago.  Thank you, Kevin!!  I will find my original...it has become a quest.  But there would be lasagna for dinner!


Kate's Lasagna

1 pkg frozen cut leaf spinach
8-10 lasagna noodles
1 to 1.5 lb ground beef
1/2 lb mild Italian sausage
1 onion
2 lrg clove garlic
2 8oz cans tomato sauce
1 6oz can tomato paste
1 cup water (or red wine)
1 pkg sliced mushrooms
1 tsp oregano
1 tsp basil
1/2 tsp salt
1/2 tsp sugar
1/8 tsp red pepper flakes
dash of pepper
1 egg
3/4 cup cottage cheese
1/2 cup parmesan shredded + 1/2 cup more for top
3/4 cup mozzarella > 1 lb mozzarella grated

Cook spinach per directions until thawed.
Cook noddles.

In large skillet brown ground beef, sausage, chopped onion, crushed garlic; drain fat. Reduce heat. Add tomato sauce, paste, water/wine, stir until smooth. Add mushrooms.  Stir in seasonings. Simmer 20 minutes.

In a bowl mix spinach, egg, cottage cheese, Parmesan cheese + 3/4 cup mozzarella cheese.

Pour 1/2 of meat sauce into a 9x13-inch pan. Cover w/layer of noodles. Spread spinach-cheese mixture over noodles.

Add another layer of noodles, then remaining meat sauce, remaining mozzarella, plus
another 1/2 cup shredded Parmesan.

Sprinkle top with parsley. 
Bake @ 350 for 30 minutes 
Let stand 10 minutes before serving.

PRINTABLE RECIPE


The lasagna was delicious.  I made it and I was the only one home!  Everybody had somewhere else to be...it didn't matter.  My SIL saved the day and I got to eat lasagna!  I shared with the neighbors as one cannot eat lasagna alone.

Saturday, November 20, 2010

Pumpkin Cupcakes with Maple Cream Cheese Frosting


One can never have too much pumpkin...and why do I continue to buy the large cans?  I think my mom has me brainwashed...from youth!  To date I have made, Pumpkin Buttermilk Bundt Cake, All-in-One Holiday Bundt Cake, Pumpkin Bread, and today, Pumpkin Cupcakes!  I have pumpkin left...well, of course I would, I bought the big can.  So as not to waste, I will be making pumpkin pancakes (I have seen them popping up on all of the blogs.) and Pumpkin Gorganzola Flans.  That is the past and the future...let's talk cupcakes!

I have stumbled upon a winner!  I am not ready to give up pumpkin pie on Thanksgiving but these cupcakes are delightful.  They are light and moist with just the right amount of sweetness and spice.  The Maple Cream Cheese Frosting is a perfect match.  This definitely is a keeper.  The only change that I made was in regard to the English Toffee pieces that were suggested for the topping.  I didn't have any on hand so I used Cacaco Nibs.  I know that I liked the subtlety of the nibs as opposed to the sweetness of the toffee.


Pumpkin Cupcakes
with Maple Cream Cheese Frosting
adapted from Ina Garten, House Beautiful

Yield:  10 cupcakes
Preheat oven: 350°

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 extra-large eggs, at room temperature
1 cup canned pumpkin purée (8 ounces), not pie filling
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup vegetable oil
1/4 cup Cacao Nibs (for decoration)
1. Preheat the oven to 350 degrees. Line muffin tins with 10 paper liners.

2. Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined.

3. Divide the batter among the prepared tins and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely. (I removed them from the muffin tin, without casualities, to cool.)

4. Frost the cupcakes with Maple Cream Cheese Frosting and sprinkle with cacao nibs.

Maple Frosting

6 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
1/4 teaspoon Maple flavoring
1/2 teaspoon pure vanilla extract
2 cups sifted confectioner's sugar

In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter on low speed until smooth. Stir in the maple flavoring and vanilla extract. With the mixer still on low, slowly add confectioner's sugar and mix until smooth.

PRINTABLE RECIPE


I played in the frosting today.  I just had to try out using the pastry bag and squirt this wonderful tasty frosting on top of the cupcakes.  I tried different tips to see the results of each.  I learned that one can get quite a bit of frosting on top of a cupcake but with varying results.  It was fun.

I think I am going to need another batch of these for next week.  They are too good not to share.

Friday, November 19, 2010

Potatoes Gratin (pommes dauphinois)

To accompany the wonderful Roasted Chicken for Les Paresseux last week, I also make potato gratin (pommes dauphinois).  I adore gratins.  They are truly comfort food.  Yes, they are rich.  Yes, I know that there are more calories in one bite than my entire breakfast and lunch put together!  (Well, maybe I exaggerate...)  I cannot think of a better calorie or better combination than the roasted chicken and the potato gratin.  It was a superb meal.

There were layers and layers of potatoes.  A ladle of creamy goodness was poured over each layer of potatoes.  I added a bit of thyme to each layer as I worked.  The creamy garlic infused goodness made its way between every slice of potato!


I will make the gratin potatoes again with one adjustment.  I will cut back on the garlic.  Or, I will try straining the cream to remove the garlic.  I like garlic in moderation and for me, less is more.  You see I cannot be content waiting to eat leftover gratin potatoes until the next night's dinner...I like them for breakfast the next day! 

The recipe is from Dorie Greenspan's cookbook, Around My French Table, which has received quite a bit of mention and numerous recommendations.  I am so glad that I have it in my cookbook library!


  Delicious food!

Tuesday, November 16, 2010

Lucerne, Switzerland and Cheese Fondue


Our incredible trip down the Rhine River started with a three day stay in Lucerne, Switzerland.  the Chapel Bridge was constructed during the first half of the 14th century as part of the city's fortifications.  The Water Tower was built around 1300 as part of the city wall.  It has been used as archives, treasury, prison and torture chamber!


"The dying Lion of Lucerne" was cut from natural rock in memory of the heroic death of the Swiss mercenaries at the Tuileries in 1792.  It is one of the most moving monuments I have ever seen.


I was fascinated by all of the colorful window boxes!

We were very fortunate to be able to attend the performance of Sommernachts-Traum (A Midsummer Night's Dream) at the Luzerner Theatre.  It was an opera/ballet.  Our friends just happened to know one of the opera singers and she got us tickets!  How lucky was that!   The ballet interpretation was of a more modern style.  It was a fabulous performance.

The next day we were fortunate to be invited to her home for fondue!


The cheese fondue recipe will be shared in an upcoming post!

It rained heavily the next day but we were able to quickly browse the market.


Beautiful vegetables...


Beautiful fruits...


Even in the rain, I was in love with the cookies!!

It is Outdoor Wednesday at A Southern Daydreamer.  Thank you, Susan, for being our wonderful hostess each Wednesday!

Friday, November 12, 2010

Roast Chicken for Les Paresseux

Last week I posted on my Facebook page that I was making Roast Chicken Les Paresseux.  My cousin's daughter responded by saying, " Les Paresseux...what is that?  Because in French that means the lazy, like a lazy person.  LOL"  She was right this is the perfect recipe for somebody who wants a great meal but is feeling lazy!  Lazy people benefit from this delicious dish.  You put the chicken the oven, wait the designated time and take it out.  How easy is that?

The chicken is cooked at a very high heat (450°).  One would think that the chicken would burn but, no, it does not!  You place the chicken on a thick slice of bread and pour a bit of wine on the bottom of the pan.  Dorie suggests keeping the piece of bread to one's self.  I shared...grudingly.  Yes, I know that every calorie that was in the pan was in my bite of the bread...was it worth it, oh, yes! 


I must admit that my pictures are not the best...but we had company...how do you keep company waiting while you try to take a picture?  Who has mastered that one?


What the chicken lacks in beauty...it makes up for in flavor!  This was delicious and a keeper!

I am participating in French Fridays with Dorie.  We are cooking our way through her new cookbook, Around My French Table.  If you love to cook, you may wish to add this book to your Christmas list...or your "just because" list.  It is well worth it.

Wednesday, November 10, 2010

Pumpkin Bread

After making two pumpkin cakes, it doesn't see quite right to make pumpkin bread, also.  Maybe a bit of calorie overload?  Since the scales are still in my favor, I decided to just do it!  I have used this particular pumpkin bread recipe for close to forty years.  I got it from a gal when I was in college.  I have never found one that is better than this.  The bread is moist and tasty.  Just great to enjoy in the morning...well, afternoon, well, evening...actually, anytime!!

So, while I enjoy my coffee and a slice of pumpkin bread, I will share the recipe with you.


Pumpkin Bread

Yield:  2 loaves
Preheat Oven:  350°
Bake:  1 hour and 15 minutes

2 cups pumpkin
4 eggs
2/3 cup shortening
3 cups sugar
3 1/2 cups flour
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp salt
1/2 tsp baking powder
2 tsp soda
2/3 cup water

Cream the first four ingredients. 
In a separate bowl, mix together the dry ingredients.  Add the dry ingredients to the pumpkin mixture alternately with the water.
Pour into desired loaf pans. 

PRINTABLE RECIPE


I love the fall and the wonderful foods!