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Pumpkin Bread

by Nancy on November 8, 2011

in Breads,Snacks,Vegetarian

I suppose I can admit that we don’t always have pumpkin pie on Thanksgiving anymore. Kinda sad I know but the apples on my tree ripen about a month before Thanksgiving so I often make an apple pie and freeze it so all I have to do is bake it the day before. And then I have a couple of diehards that insist on a pecan pie for Thanksgiving. Carrie is one of them so she bakes the pecan pie, one less thing for me to do. But it still doesn’t seem like fall without something pumpkin with the accompanying spicy aroma.

So to get my pumpkin spice fix I make pumpkin bread and have a slice or two for breakfast with a cup of tea. Many pumpkin bread recipes suffer the same “flaw” as carrot cake (another favorite of mine). To keep the bread moist, the recipes use a lot of oil – 2/3 to 1 cup for an average loaf. I don’t like my pumpkin bread or carrot cake to leave an oil ring on my plate and that oil adds a lot of calories. So I tested several recipes and made a few changes of my own until I came up with a recipe that is moist and uses only 1/3 cup of oil.

Pumpkin Bread

Makes two 3″ x 7″ mini loaves.

Ingredients

  • 3/4 cup canned pumpkin
  • 1 egg
  • 3/4 cup sugar
  • 1/3 cup vegetable oil
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon dried ginger
  • 1/4 teaspoon cloves
  • 1/3 cup water
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 cups flour
  • 1 cup walnuts, raisins or dried cranberries (optional)
  1. Blend pumpkin, sugar and egg with spoon in 1 quart bowl.
  2. Stir in oil, salt and spices.
  3. Add water, baking soda and baking powder.
  4. Mix in flour.
  5. Pour into two 3″ x 7″ mini loaf pans and bake at 350 degrees F for 50 minutes. Do not underbake.

 

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Sweet and Sour Chicken

by Carrie on March 1, 2011

in Main Dish

This is a really quick and easy recipe that all the picky eaters in my family love. I asked them what they like about it so much and they said that it’s flavorful but mild with easy flavors like honey and soy sauce and you can spice it up to taste. It’s also easy to prepare any vegetables (which neither my fiance nor my sister like) separately — I like to have this dish with a green salad or sauteed red pepper strips, onions, or snap peas.

Sweet and Sour Chicken (inspired by Everyday Food magazine)

  • 2 chicken breasts
  • salt and pepper
  • 2 tablespoons vegetable oil
  • 1/4 cup honey
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • garlic powder
  • ginger powder
  1. Dice raw chicken into bite size pieces. Season with salt and pepper.
  2. Heat skillet to medium high and add vegetable oil.
  3. Saute chicken until cooked on the outside.
  4. Whisk together honey, soy sauce, vinegar, and garlic and ginger powder to taste. Pour over chicken in skillet.
  5. Simmer in the sauce until chicken is cooked through.
  6. Serve with rice and veggies as desired.

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Gingerbread Men Cookies

by Carrie on December 7, 2010

in Cookies

It’s taken me 8 years now to perfect my gingerbread men and now they’re one of my favorite Christmas cookies.

Gingerbread Men Cookies (adapted from the Better Homes & Gardens Cookbook)

  • 1/2 cup butter or margarine
  • 1/2 cup sugar
  • 1 tsp baking powder
  • 1 tsp ground ginger
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 cup molasses
  • 1 egg
  • 1 tbsp vinegar
  • 2 1/2 cups flour
  1. Beat butter or margarine, sugar, baking powder, ground ginger, baking soda, ground cinnamon, and ground cloves in an electric mixer.
  2. Add molasses, egg, and vinegar and beat until combined.
  3. Add flour and stir until incorporated.
  4. Cover and chill dough for about 3 hours.
  5. Roll out dough until 1/4 inch thick. I roll my dough out on the cookie sheets.
  6. Cut gingerbread men out with cookie cutter. I use the Wilton Comfort Grip gingerbread man.
  7. Bake at 375° for 6 to 8 minutes.

Icing

  • 1 cup powdered sugar
  • 1 tablespoon milk
  1. Combine powdered sugar and milk in a small bowl.
  2. Transfer to a piping bag or Ziploc with the corner cut off to ice your cookies.

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