APPLE PUMPKIN BREAD
2 cups all-purpose flour
1 1/3 cups whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
pinch each allspice, nutmeg, mace
1/2 teaspoon salt
1c. Pumpkin I use fresh in the fall
4 eggs
3/4 cup sugar
1 cup apple sauce
1/2 cup honey
1/3 cup vegetable oil or melted butter
1/2 cup Granny Smith apples, peeled & chopped
Preheat oven to 350°F.
Grease two loaf pans with vegetable oil or non-stick spray.
Mix both kinds of flour, baking powder, baking soda, spices and salt in the large bowl of an electric mixer.
Stir together pumpkin, eggs, sugar, applesauce, honey, oil or melted butter in a large bowl.
Combine pumpkin mixture with dry ingredients, stirring only until combined. Stir in apple.
Pour half of the batter into each loaf pan and bake at 350°F for 50-55 minutes, or until a toothpick inserted in center comes out clean. Cool on wire rack for 10 minutes before removing from pan.
Optional filling for bread,
8 ounce packagecream cheese, room temperature ,
1/2 cup white sugar , 2 large eggs ,
1 1/2 tablespoons all purpose flour.
Mix and put 1/2 batter in the pan, cheese filling then the rest of the batter.
This page was last updated: January 5, 2012
I took this picture right after the dusting of snow on the lawn.
We counted over 20 Robins on the lawn.
What a wonderful surprise to see they are back again.
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Apple Nut Bread
This bread is so good right from the oven with a little sweet cream cheese on it.
You can top with vanilla icecream and carmel sauce.
Mix in a bowl Cream the following ingredents
4 eggs
2/3 c while milk
1 c. oil or 1c. butter softened
2 c. apple sauce
1c. sugar 1c. Brown sugar
Sift together
3c. flour
1tsp. baking soda
1 tsp salt
1 tsp cinnamon, 1/2 tsp nutmeg and 1/4tsp cloves
fold in the about mixture , you can add nuts or raisins if you like. I use 1/2 c. walnuts.
Bake in loaf pans at 350 degrees for about t 40-50 minuets till center is firm.
Sweet cream cheese spread, mix 1/2 can vanilla frosting with 1 pk cream cheese, whip well and serve with the bread.
MASTER MIX (like Bisquick)
9 c. sifted all-purpose flour
1/3 c. baking powder
1 Tbsp. salt
2 tsp. cream of tartar
4 Tbsp. sugar
1 c. nonfat dry milk
2 c. shortening which does not require refrigeration
Sift together 3 times the flour, baking powder, salt, cream of tartar, sugar and dry milk. Cut in shortening with pastry blender or 2 knives until mixture looks like coarse corn meal. Store in covered container at room temperature. Makes 13 cups mix. Note: To measure the Master Mix, pile it lightly into cup and level off with spatula.
Use just like bisquick but much better.
Mix master mix with enough water to make a soft dough. Roll out thin and top with your favorite veggies and cheeses. This is a spinach, onion and Fetta cheese pizza. It's quick and taste so good!
Canning season in Maine
Have you ever wondered why the food that came out of your grandmother's canning jars tasted so good? She knew the secret of preserving the fruit and vegetables as soon as they were picked. Grandma canned fruit, jams, jellies, sauces, pickles and relishes.
If anyone wants to know how to put up tomatoes then just email me and I will send out the instructions. Yes, it is really easy if you follow just a few easy steps.
First clean jars, get out the new lids, your produce and a large canner. I love using my slow cookers to let my sauces cook for a long time making them into rich tomato sauces to be used in soup,
stews and on pasta.
Here are a couple of pictures to get you motivated and to show you some of the different products you can put into jars for the winter.
Enjoy your summer garden all year long!
The two boxes of tomatoes were a gift to me this spring. I made 20 pt's of sauce from them.
On the wood stove is: relish, sauce, green beans, spicy sauce, raspberry zucchini relish, apple sauce, cranberry apple sauce and more hot sauce. Yes I do use the wood stove in the winter and it makes awesome soups.
Pumpkin Cheesecake: Ingredients
4 (8 ounce) packages cream cheese
1-1/2 cups white sugar
2 (15 ounce) cans pumpkin puree
2-1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
4 eggs
1/2 teaspoon salt.
4 prepared 8 inch pastry shells , recipe on the bottom of instructions.
Preheat oven to 350 degrees F (175 degrees C). Beat together the cream cheese and the sugar, add the pumpkin and the spices. Beat in eggs one at a time. Add salt. Beat until creamy. Pour the batter evenly into the two crusts.
Bake at 350 degrees F (175 degrees C) for 50 minutes or until the knife inserted in the center comes out clean. Let cool then top with whipped topping, if desired.
Crust for 2 pies, 3 c sifted flour, 1 tsp salt, mix in the salt, 1 ½ C Crisco butter flavored shortening. Cut in the shortening till it looks like the size of peas. No here is what makes the dough soft and easy to work with. Fill a 1c. Measuring cup with luke warm water. Make a well in the center of the flour and pour in ½ the water. Gather up your first ball of dough and then repeat with a little water at a time till you get all the flour mix incorperated in to balls. They should be soft but now sticky. Take one ball of dough and roll out onto a floured counter. Place in the pan and scallop the edges, prick the crust with a fork ,brush with egg wash , it will keep it from getting soggy. Bake in the oven 10-50 min till the crust sets. Pour in batter and back till the top is no longer shinny and the crust is golden brown, remove and let it cool before cutting pie. This is wicked creamy pumpkin pie!
