FULL BATCH HALF BATCH
1/2 lb. unsalted Butter 4 oz. unsalted Butter
4 oz. Cream Cheese 2 oz. Cream Cheese
4 cups Powdered Sugar 2 cups Powdered Sugar
1/4 cup warm Milk 2 Tbsps. warm Milk
1 Tbsp. Vanilla 2 tsps. Vanilla
- Bring the Butter and Cream Cheese to room temperature; mix together until soft and creamy.
- Beat in the Powdered Sugar, Milk and Vanilla.
- Mix well until very smooth.
- Use on Quick Breads or Cinnamon Rolls
Today’s Pumpkin Recipe is for Muffins. The Recipe I have posted uses Cranberries as the additional fruit. However, the photo I have posted is for Pumpkin Muffins with diced fresh Peaches and Golden Raisins. The Pumpkin/Cranberry Muffin is perfect for Thanksgiving whereas the Pumpkin/Raisin Muffin is ideal for Halloween or anytime of the year as well. I used canned Pumpkin for the Muffins but whenever I make Pumpkin Pie, I much prefer to use a fresh Pumpkin. Granted, using fresh Pumpkins is kind of a pain in the neck but well worth it. When I post the Pumpkin Pie segment I will show the procedure for cleaning and baking a fresh pumpkin. You cannot use the same pumpkins as used for Jack O’ Lanterns but instead use a Pie Pumpkin. They are small, more meaty and more tasty and easier to work with.
The Pumpkin Muffins are great for Breakfast or for a Snack. For a little enhancement top with a Cream Cheese Frosting. Probably the ‘healthiest’ type of frosting in that it contains Cream Cheese – a milk product. Of course, it also contains Butter but if you are worried about the fat content you can always use less butter than the recipe calls for.
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The Summer Heat Waves are over, Daylight Savings Time has ended and finally, it feels like Fall. Time to switch meals from Summer Light to Fall Hearty. This morning for Breakfast we had freshly baked Pumpkin Muffins along with Scrambled Eggs and fresh Coffee from Thunder Mountain Coffee on the top of Hawaii near Kona. Having recently visited there it was hard to resist bringing back some of their Coffee. Normally I am not a big Coffee Drinker and can do without but Thunder Mounter Coffee is excellent and I guess I am going to have to purchase some using mail order.
To get back to Fall Foods, please check out some of the recipes on my blog. You will find them simple to prepare, delicious and warming to eat. Fall is time when Squash is plentiful, freshly harvested, and delicious when prepared properly. Let’s start with Butternut Squash, a favorite among Italian Chefs. Here is a recipe for . Try it and let me know what you think.
While we are talking about Pasta and Squash (and yes, Pumpkin is a Squash) think about making Ravioli de Zucca. A delicious variation of Ravioli and not too difficult to make. It is early Fall and the Pie Pumpkins are in the market waiting to be purchased.
Golden Squash Jubilee is another delicious recipe – you could almost any kind of squash but yellow or orange is most attractive. Sweet Potatoes or Carrots can be substituted for the squash. This dish goes well with Poultry (Thanksgiving Turkey?), Pork or even Fish.
Squash can even be used to bake with. Zuchinni Muffins are delicious – a good way to get vegetables into your diet. For variation you can substitute Apples, Pumpkin or any other kind of fruit for the Zuchinni.
While we are talking about Fall Foods and Pumpkin specifically don’t forget about that Pumpkin Pie. Follow the link to a delicious Pumpkin Pie Recipe in a non-traditional Pecan Crust. Serve for Thanksgiving Dessert with freshly Whipped Cream. Even though the Pie below may look burned it is not. It is just nicely and well browned.
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1 ¾ cups Cake Flour ¼ cup Light Brown Sugar
½ tsp. ground Ginger 1 Extra Large Egg
½ tsp. ground Cinnamon ½ cup Molasses
1 tsp. Baking Soda 3/8 cup Milk
¼ tsp. Salt 1 cup Raisins, plumped*
1½ cup unsalted Butter
- Preheat oven to 350 degree and adjust the rack to the center position.
- Spray a 9x 12 baking dish with a Vegetable Spray.
- Sift together the Flour, Spices, Soda and Salt.
- Cream the Butter together with the Sugar and Egg.
- Add the Molasses and Milk and mix well to combine.
- Stir in the Flour Mixture, being sure to combine all the dry ingredients together with the wet ingredients.
- Stir in the Raisins and transfer the mixture to the prepared pan.
- Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
- Remove from the oven and allow to cool before cutting into bars.
- If desired, spread with a thin Confectioner’s Sugar Glaze** or a Cream Cheese Frosting.
* To plumb the raisins, cover with boiling water and allow to stand for 5 minutes. Pour into a colander and drain well. If needed, blot with a paper towel before adding to the batter.
** To make a Glaze, use one cup powdered Sugar; add 1 Tbsp. melted Butter and enough warm milk to make a thin glaze. Add ½ tsp. Vanilla if desired.
2 cups All-Purpose flour 2 Eggs
1/2 tsp. Salt 5/8 cup Brown Sugar
1/2 tsp. Baking Soda 1/2 cup melted Butter
1/4 tsp. Baking Powder 1 -1/3 cups ripe Banana mashed with
1/2 tsp. Cinnamon 1 tsp. Lemon Juice
1/4 tsp. Cloves 1 tsp. Vanilla
1 cup chopped Macadamia Nuts
- Grease one large loaf pan or 12 muffin cups; dust lightly with sugar and set aside;
- Set oven rack at middle position; preheat oven to 350 degrees.
- Measure Flour, Salt, Baking Soda, Baking Powder, Cinnamon and Cloves; mix together in a medium mixing bowl and set aside.
- Beat Eggs with paddle beater in electric mixer just until well-blended..
- Slowly add the Sugar and continue beating until all the Sugar is beaten in.
- Lower speed to 1 and gradually add the melted Butter; turn speed back up to high and continue beating until well-blended.
- Add the prepared Fruit-and Vanilla; mix at low speed until well combined.
- Slowly add the Flour mixture to the Egg mixture while still beating at low speed. Mix until well-combined.
- Stir in the chopped Macadamia Nuts.
- Pour into the greased pan and bake for 40 min. (20 min for muffins) or until a toothpick inserted in the middle comes out clean and dry.
- Cool on rack for 15-20 minutes; loosen bread from sides of pan with metal spatula and turn out on cooling rack. Let stand until completely cool. Wrap and store or slice and serve.
Note: This Bread is also good served with Cream Cheese Frosting
2 cups All-Purpose Flour 4 Eggs
1 tsp. Baking Powder 1 cup Sugar
1 tsp. Baking Soda ½ cup Vegetable Oil
1 tsp. Salt 3 cups shredded Carrots
1 tsp. ground Cinnamon ½ cup unsweetened Coconut, shredded
½ tsp. ground Ginger Cream Cheese Frosting
- Combine the Flour with the Baking Powder, Baking Soda, Salt, Cinnamon and ground Ginger.
- Using either a food processor equipped with the chopping blade or a standing mixer equipped with the paddle beater, beat the Eggs for one minute or until well combined.
- Add the Sugar and beat until the Sugar is well-combined with the Eggs.
- Stir in the Vegetable Oil, shredded Carrots and shredded Coconut.
- Stir in the Flour mixture; beat until all the ingredients are well-combined.
- Pour into a 13 x 9 x 2 inch baking pan that has been sprayed with a Vegetable Coating.
- Alternatively use muffin tins which have been sprayed or lined with cupcake papers.
- The pans should be a little more than half full.
- Bake in a preheated 325 degree oven for 45 minutes or until a toothpick inserted in the middle comes out clean.
- For Cupcakes, bake 20-25 minutes, depending on the size of the Cupcake pans.
- Frost with Cream Cheese Frosting, frostings/cream-cheese-frosting/ if desired or just serve unfrosted.
Yield: 12 – 15 Servings or 12 Giant Muffins, 24 normal size muffins or 48
Variation: combine shredded Red Beets or Golden Beets with the Carrots
One cup Raisins or Currants may be stirred in at the end of the
Sunday – 3/25 – Looks like this Sunday is another day filled with cooking and baking which is the perfect thing to do in rainy weather. Started the Day with making Ebelskivers and Sausage for Breakfast. My Ebelskivers actually have apples inside (as the name proclaims). We had them with a Mixed Berry Syrup.
After going out to the market to pick up a few things we came back and I decided to cut up the Chicken for Dinner tonight. Since it was a whole Chicken and I was only going to use the Breasts for our Dinner, I froze the Legs, Thighs and Wings for another meal. I used the Back and some other Chicken parts I had in the freezer to make a stock along with some Onion, Celery, Parsley and Carrots. That has been cooking for most of the day so far (it is now 4:06 PM)
I cut up the Breasts into bite-sized pieces and then coated the pieces with the Sauce Mixture for Cashew Chicken. Next, I made a sponge for the Rye Bread that I was planning to make for tomorrow.
After eating lunch and then being reminded by Lesli’s post on Facebook that she had made Cinnamon Bread I remembered that I was going to make ‘Grandma’s Rolls to take up to Joel and Nesbyth next weekend, so I went back to the Kitchen and made up a double batch of the dough so that we would have some here at home and still have enough to take with me next weekend. (These will be frozen)
Around 4:15 I went back to the kitchen and rolled out and shaped the Cinnamon Roll Dough. Half the batch was made into Cinnamon Rolls and the rest into Grandma’s Buns. The portion made into Grandma’s Buns was frozen, unrisen. This way, I will take them out of the freezer either the night before I leave or the morning of the day that I leave, will thaw them and bake them so the rolls will be fresh when I bring them. We are having Cinnamon Rolls for Breakfast tomorrow morning!
After finishing the rolls, I then made Bao Dough (trying out a new recipe for the Dough) and made the filling for the Bao. The filling was made from the leftover Tofu from the Stir Fry we had on Friday Night. Added some Green Onions and minced Ginger Root to it. Rolled out the Dough and cut circles and made the Bao and put them in the steamer.
Boiled some water for the Rice Noodles that we were having with the Cashew Chicken. Cleaned and sliced some White Mushrooms and sautéed them with Green Beans. Shut off the heat and set aside to reheat just before dinner.
Turned the heat on under the steamer and started cooking the Bao. When the water boiled for the Noodles, I put them in the Boiling Water for 2 minutes and then started heating the wok for the Cashew Chicken. Drained the Noodles and put them in cold water and sautéed the Green Onions for the Chicken. Added the Chicken and sautéed for about 5 minutes and then added the Cashews and cooked another minute. Removed the lid from the steamer to slightly dry the Bao and then we were ready to eat. The Bao were our appetizer and I served them with Hoison Sauce.
After dinner, I loaded the dishwasher and ran it; I still had an amazing array of bowls, pots and pans soaking in the sink. You would never know that only two people were eating here tonight.
Next, I strained the Chicken Stock, retaining only the broth and discarding the bones, skin and vegetables. Put the Stock in plastic containers and froze it for later use. I have about 6 cups of stock which will come in handy for cooking or making soup, if I decide to do that.
Once I had the dishwasher running, I removed the Rye Bread Sponge from the refrigerator and made that Dough. Set it to raise and heated the Pizza Stone to bake it on. An hour and 15 minutes later the Bread had risen, so I turned it out onto the peel, brushed it with Egg White (Whoops! Forgot to slash the top. Hope that didn’t affect the outcome. Will know tomorrow when we eat it)
Had to mist the oven 3 times, 5 minutes apart while the bread was baking,(Misting helps to form a nice crisp crust) then turned down the oven to 375 degrees and baked for 20 minutes more. Then I turned off the heat and left the bread in the oven for another 5 minutes just to make sure it was done.
Next I washed most of the bowls and pots and pans that were in the sink. It is relatively easy to wash them, if you soak them with hot water and a little bit of dishwashing liquid. For really hard and cooked on food, soak them with Dishwasher Detergent. It really gets the hard stuff off easily! That is it for today, except I need to go and wrap the bread once it cools off. This was a busy day, but accomplished a lot, including writing all this down.
Monday – 3/26 – Monti’s BD, but can’t make him a BD Cake because he is not in town. This AM we had the Cinnamon Rolls for Breakfast with Cream Cheese Frosting. Ev had Blueberries with his. Lunch for me was the leftover Bao and Cashew Chicken from last night.
Tonight’s dinner is going to be an easy one. Corned Beef from the Deli with Sauerkraut, Pickles and Homemade Potato Salad. We will make Corned Beef Sandwiches on the Rye Bread I made yesterday. Have to take it easy sometime. Dessert for Ev will be the last of the Chocolate Chip Cookies and Lemon Cookies for me. Tomorrow will have to make a new Chocolate Dessert for Ev.