|
Pages: 1 |
| Pumpkins (Read 54 times) |
| view log Funky Monkey |
posted: 8/28/2008 at 12:12 AM |
Pumpkin Bread
Ingredients
2 cups all-purpose flour
1 cups firmly packed dark brown sugar
1 cup granulated sugar
1/4 cup Turbinado sugar
1 cup coarsely chopped walnuts or pecans
1/2 cup raisins
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 teaspoons ground cinnamon*
1 1/4 teaspoons ground nutmeg*
3/4 teaspoon ground cloves*
1/2 teaspoon ground allspice*
1/2 teaspoon ground ginger*
3 large eggs
1 3/4 cups Mashed Pumpkin
1/2 cup vegetable oil
1/4 cup melted butter
Preparation
1. Preheat oven to 350° (325° convection).
2. In a large bowl, mix flour, brown sugar, granulated sugar, nuts, raisins, baking soda, cinnamon, nutmeg, salt, cloves, allspice, and ginger until well blended.
3. In another bowl, whisk together eggs, Mashed Pumpkin, and oil until well blended.
4. Add wet ingredients to flour mixture and stir just until well blended. Pour equally into two oiled 8 1/2- by 4 1/2-inch loaf pans (with 2 2/3-cup capacity each).
5. Bake until bread pulls from pan sides and a wooden skewer inserted in center of thickest part comes out clean, 50 to 60 minutes. Let bread cool in pans on a rack for about 15 minutes. Cut around outside edges of bread and invert onto racks. Cool thoroughly.
* or use a pumpkin pie spice mix; I mix my own and grind it fresh as needed |
| It's all fun and games until the flying monkeys attack. |
|
|
| view log Funky Monkey |
posted: 8/28/2008 at 12:15 AM |
Pumpkin Pie*
Ingredients:
1 pumpkin, about 3 pounds
2 cans of sweetened condensed milk
3 eggs
4 tsp vanilla
5 ounces (by volume) white or raw sugar, or more to taste
6 ounces (by volume) brown sugar, or more to taste
4-7 tsp pumpkin pie spices, or more to taste**
To Do:
- Cut pumpkin in half, scoop out seeds and bake cut side up on a cookie sheet at 450 degrees for about an hour. Then cool and scoop out the soft pumpkin.
- Drain pumpkin in a colander for about an hour.
- Mix all the ingredients together, holding out one cup of pumpkin. Puree in a food processor. Then mix in the remaining pumpkin.
- Place into a pie crust, homemade if possible.
- Bake at 400 degrees for 15 minutes, then 350 degrees until done. The Pie is done when it is cracking on top and the crust is approaching a mahogany brown color.
- Cool thoroughly and enjoy.
* or feel free to use butternut squash, or cushaw, or acorn squash, or really just about any winter melon that fits your fancy.
** I mix my own by grinding together orange peel, lots of cinnamon, some crystallized ginger, allspice and nutmeg, but you can also use the store-bought stuff. |
| It's all fun and games until the flying monkeys attack. |
|
|
| view log Funky Monkey |
posted: 8/28/2008 at 12:19 AM |
Gingerbread Cookies / Pumpkin Pie Crust
-3 cups (420 grams) all purpose flour
-1/4 teaspoons salt
-3/4 teaspoon baking soda
-2 teaspoons ground ginger
-1 teaspoon ground cinnamon
-1/4 teaspoon ground nutmeg
-1/4 teaspoon ground cloves
-1/2 cup (113 grams) unsalted butter, room temperature
-1/2 cup (100 grams) granulated white sugar
-1 large egg
-2/3 cup (160 ml) unsulphured molasses
In a large bowl, sift or whisk together the flour, salt, baking soda, and spices. Set aside.
Cream the butter and sugar until light and fluffy. Add the egg and molasses and beat until well combined. Gradually add the flour mixture beating until incorporated.
Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least two hours or overnight.
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.
On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Use a gingerbread cutter to cut out the cookies. With an offset spatula lift the cut out cookies onto the baking sheet, placing the cookies about 1 inch (2.54 cm) apart. If you are hanging the cookies or using as gift tags, make a hole at the top of the cookies with a straw or end of a wooden skewer.
Bake for about 8 - 12 minutes depending on the size of the cookies. Small ones will take about 8 minutes, larger cookies will take about 12 minutes. They are done when they are firm and the edges are just beginning to brown.
Remove the cookies from the oven and cool on the baking sheet for about 1 minutes. When they are firm enough to move, transfer to a wire rack to cool completely.
If you are using for pie crust, roll out and line pie tins. Add filling. Wrap a ring of foil around and covering the crust. Bake according to pie recipe. Remove foil for last 10-15 minutes of baking. |
| It's all fun and games until the flying monkeys attack. |
|
|
| view log " RehabCheffyRehab" |
posted: 8/28/2008 at 12:51 AM |
DAMN.....
 |
" Consistency is the difference between a True Champion and an Occasional Winner"...
My 2008 Mantra - "Never give up what you want MOST for what you want NOW…" |
|
|
Pages: 1 |
|
