Brighten up your taste with this bread
Dec 18, 2011 Uncategorized
- I love pumpkin pie and I love cranberries. I put dried cranberries in my salads, I have made cranberry pies. I even eat cranberry sauce when it is not holiday time.
- So when I stumbled across this recipe for a pumpkin bread with cranberries, I was elated.
- But when I first made this bread, the original recipe actually had too many cranberries for my taste – a full cup. I didn’t think it was possible, but it was almost too tart…and the savory pumpkin was not sweet enough to offset the berries.
- I made it again with raisins once, but I like the cranberries better. I cut the amount of cranberries by two-thirds. It makes a great snack with cream cheese or alone.
- Pumpkin Cranberry Bread
- 1/4 cup of raw pumpkin seeds
- 2 tablespoons of sunflower seeds
- 1-1/2 cups of whole-wheat pastry flour
- 2/3 cup of stevia (or other sugar substitute)
- 1-1/2 teaspoons of pumpkin pie spice
- 1-1/2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of sea salt
- 3/4 cup of canned pumpkin purée
- Juice and zest of 1/2 orange
- 1/4 cup of water
- 3 tablespoons of olive oil, plus additional for oiling pan
- 1/3 cup of dried cranberries
- 3 tablespoons of crystallized ginger, finely chopped
- Preheat the oven to 375º. Put pumpkin and sunflower seeds in a loaf pan and toast for 3 to 5 minutes. Transfer seeds to a small bowl. When the pan is cool, lightly oil it with olive oil.
- In a large bowl, mix together the flour, the stevia, the pumpkin pie spice, the baking powder, the baking soda, and the salt. Add the pumpkin purée, the orange juice and the zest, the water, and the oil, and stir gently to combine everything.
- Stir in the cranberries, the ginger, and 2/3 of the toasted seeds. Pour the batter into the prepared pan and sprinkle with remaining seeds on top and press them in.
- Bake for 30 to 35 minutes.
Vegetarian
Tags: Baking Powder, Baking Soda, Berries, Cranberries, Cream Cheese, Holiday Time, Pies, Pumpkin Bread, Pumpkin Cranberry Bread, Pumpkin Pie Spice, Raw Pumpkin Seeds, Salads, Sea Salt, Spice 1, Stevia, Sugar Substitute, Sunflower Seeds, Teaspoon, Teaspoons, Whole Wheat Pastry Flour
Mrs. Anderson’s Leaf Cookie Cutter Set
Nov 14, 2011 Bakery Stores
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This set of 7 leaf shaped cookie cutters is perfect for Halloween, Thanksgiving, or any autumn celebration. Constructed of solid tin, the cutters vary in size and shape but are generally about 1 1/2 inches wide by 2 inches long. Each cutter resembles a different type of leaf and they fit conveniently into the handy storage container. They’re also great for creating attractive steam vents in the top crust of pies.….more info
Tags: Anderson's, Autumn Celebration, Best Baking Tools, cookie, Cookie Cutter, Cookie Cutters, Cutter, Halloween, Leaf, Mrs Anderson, Mrs., Pies, shape, Steam Vents, Storage Container, Thanksgiving, Tin
Chess Pies Recipe
Mar 27, 2011 General
Ingredients:
4 eggs
1 c. sugar
1/2 c. butter or margarine
1 c. walnuts, chopped
1 c. raisins
Uncooked pastry shells
Directions:
Cream butter or margarine and sugar. Add 2 whole eggs and 2 yolks. Beat well and add nuts and raisins. Pour into unbaked pastry shells. Bake 15 minutes at 400 degrees. Reduce heat to 325 degrees, top with meringue made of egg whites and 6 tablespoons sugar and 1 teaspoon vanilla. Bake 15 minutes longer.
Tags: 15 Minutes, Butter Or Margarine, C Butter, C Raisins, C Sugar, C Walnuts, Chess, Cream Butter, Egg Whites, Eggs, Meringue, Nuts, Pastry Shells, Pies, Recipe Ingredients, Teaspoon Vanilla
