Pumpkin Bread Trio

Here are three different pumpkin bread recipes.

Pumpkin Bread

Use either the first or second column for the right amounts, depending on whether you are making a medium or small batch. The large batch makes approx. 7 loaves.

 
Medium   Large   
recipe   recipe         Ingredient


4 cups   2-30 oz cans   pumpkin
2 Tbsp   3 Tbsp         water
4 cups   6 cups         sugar (half white; half
                         brown; or all brown)
1 cup    1-1/2 cups     vegetable oil
4 tsp    2 Tbsp         cinnamon
1 tsp    1-1/2 tsp      cloves
1/4 tsp  1/2 tsp        nutmeg (opt.)
1/4 tsp  1/2 tsp        allspice (opt.)
1 tsp    2 tsp          lemon zest (opt.)
1 tsp    2 tsp          orange zest (opt.)
1 oz.    1/4 cup        rum (opt.)

5 cups   7-1/2 cups     flour
4 tsp    2 Tbsp         baking soda
1 tsp    1-1/2 tsp      salt

1 cup    1-1/2 cups     raisins (half golden
                         raisins is good)
1 cup    1-1/2 cups     chopped walnuts (opt.)
1/2 cup  3/4 cup        dried fruit: apricots,
                         peaches, apples(opt.)

Directions Stir together the pumpkin, water, oil, sugar and spice mixture. Sift flour mixture into liquid mixture and stir. Add fruits and nuts. Is your arm tired yet? Pour into greased 1-quart loaf pans. Bake at 350-degrees for 1 hour or until the toothpick comes out clean. More easily sliced for serving when bread is chilled or frozen (slices thaw quickly).

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Spicy Pumpkin Bread

Ingredients: 1 cup oil 2 cup mashed or canned pumpkin 4 beaten eggs 2/3 cup water 3 1/3 cup flour 2 t. baking soda 3 cup sugar 1 1/2 tsp cinnamon 1/2 tsp nutmeg 1 tsp ginger 1 tsp salt Beat together the first 4 ingredients. Sift together dry ingredients and mix with the pumpkin mixture. Makes 2 large or 3 small loaves. Bake at 350 for 50 - 60 min.

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Pumpkin Almond Bread

Ingredients: 1/2 cup oil 2/3 cup brown sugar 1/3 cup sugar 1 cup mashed or caned pumpkin 1 egg 1 Tbsp grated orange rind 1 1/2 cup flour 1/2 tsp baking powder 1 t. baking soda 1/2 tsp salt 1/2 tsp ginger 1/2 cup toasted chopped or slivered almonds Beat together the first 5 ingredients. Sift together the dry ingredients and mix the two together. Stir in the almonds last. Grease and flour 1 loaf pan and bake at 350 F for 1 hr.

World's Best Carrot Cake

Ingredients: 2 cups cake flour 2 tsp soda 1/2 tsp salt 2 tsp cinnamon 3 beaten eggs 3/4 cup vegetable oil 3/4 cup buttermilk 2 cups sugar 2 tsp vanilla 2 cups grated carrots 1 cup chopped walnuts (optional) 1 cup raisins (optional) 8 oz can crushed pineapple, drained Directions: 1) Combine flour, soda, salt and cinnamon...set aside. 2) Combine eggs, oil, milk, sugar and vanilla. Beat until smooth. 3) Stir in flour mixture, pineapple, carrots, nuts and raisins. Pour into two greased and floured 9-inch cake pans. 4) Bake at 350 degrees for 35-40 minutes. 5) Immediately spread with buttermilk glaze (recipe below). Cool in pans for only 15 minutes: --> NO LONGER OR CAKE WILL STICK TO THE PAN Remove from pan and cool completely.

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Buttermilk glaze Ingredients 1 cup sugar 1/2 tsp soda 1/2 cup buttermilk 1/2 cup butter 1 Tbsp light Karo syrup 1 tsp vanilla Combine everything except vanilla. Bring to boil in heavy pan. Boil for 4 minutes. Remove from heat, stir in vanilla. Pour while hot over the cake (while both are hot).

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Cream Cheese Frosting 1/2 cup soft butter 8 oz cream cheese, softened 1 tsp vanilla 2 cups sifted confectioners sugar 2 tsp milk or cream Combine butter and cream cheese, beating until light and fluffy. Add vanilla, sugar and milk. Beat until smooth. Frost cooled cake.

Mexican Cornbread

Serves 6 3 cups cornmeal 1/2 cups flour 2 tsp baking soda 2 tsp salt 2 Tbsp sugar 3 eggs, beaten 2-1/2 cups buttermilk 1/2 cup oil 1 large onion 1/2 tsp garlic powder 1/2 cup jalapeno pepper 1 oz pimiento, chopped 1/4 lb crisp bacon 15 oz cream corn 1-1/2 cups cheese, grated Directions Have all ingredients at room temperature. Chop onion and jalapeno finely. Fry bacon until crisp and crumble. Mix together the cornmeal, flour, soda, salt, and sugar in a large bowl. In a separate bowl, whisk together the buttermilk, beaten eggs, and oil. Add to the dry ingredients with a few swift strokes of a mixing spoon. Don't beat the dough - just stir enough to moisten all ingredients. Fold in the onion, garlic powder, jalapenos, pimiento, bacon, corn, and cheese quickly. Bake in a cast iron skillet in a 400 degree F oven for 25 to 30 minutes. Cornbread is done when the top is browned and a toothpick inserted in the center comes out clean.

Low Fat Salmon Recipes

by Hans Dekker Finding delicious low fat salmon recipes has just become easier since you found our website. There are many wonderful low fat salmon recipes that will please your palate plus the palates of your dinner guests or family. This first low fat salmon recipe uses yummy ingredients such as low or non-fat sour cream and low or non-fat mayonnaise to create a delectable creamy salmon recipe that is perfect for any occasion. Ingredients: 2 pounds of salmon filets 3/4 cup of low or non-fat sour cream 1/3 cup of low or non-fat mayonnaise 2 tablespoons of all purpose flour 2 tablespoons of lemon juice 8 ounces of low or non-fat cream cheese 1 minced clove of garlic 1/3 cup of your favorite white wine salt, pepper, and paprika to taste Directions: Pre-heat your oven to 400 degrees Fahrenheit. Wash the salmon and pat it dry with a paper towel. Use a non-stick spray such as Pam and spray your 9x13 inch baking dish. Place the salmon filets in the baking dish with the skin down in a single layer. In a medium size bowl, blend together the sour cream, mayonnaise, flour, lemon juice, cream cheese, garlic, and wine until smooth and well blended. Now, with the back of a spoon spread the mixture over the salmon. Sprinkle with the salt, pepper and paprika to your liking. Do not cover and bake for around 20. You can use a meat thermometer to ensure your salmon is done and not overcooked. The internal temperature should be 140 degrees Fahrenheit. The salmon will still cook once you remove it from the heat source. Do not go by color alone. You can also prepare low fat salmon recipes on your grill or barbeque and create some wonderful low fat sauces to enhance the flavor of your salmon. A great sauce to serve along side grilled salmon is a low fat lemon dill sauce. For this sauce you will need: 2 tablespoons of non-fat mayonnaise 2 tablespoons of lemon juice 1 teaspoon of Dijon mustard 3/4 teaspoon of dill weed salt and pepper to taste Blend together all ingredients with a wire whisk and refrigerate until ready to serve. Hans loves seafood and is author of Seafood Recipes at Steaks-Guide.com

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Mexican Barbecue Recipes - Pan Seared Shrimp

Pan-Seared Shrimp Makes 4 to 6 servings

Ingredients

2 pounds extra-large shrimp, peeled and deveined 1/4 teaspoon salt plus additional to taste 1/4 teaspoon pepper plus additional to taste 1/8 teaspoon granulated sugar 2 tablespoons vegetable oil (divided) 2 tablespoons unsalted butter 1 tablespoon fresh lemon juice 1 tablespoon minced fresh parsley Lemon wedges (for garnish) Directions

Pat the shrimp dry with paper towels, then season with 1/4 teaspoon salt, 1/4 teaspoon pepper and the sugar. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over high heat until smoking. Add half of the shrimp to the pan in a single layer. Cook until the shrimp are curled and pink on both sides, about 2 minutes.

Note: Do not overcook. It is very important to use very hot oil to seal the shrimp and prevent them from getting tough and rubbery.

Transfer the shrimp to a bowl and cover with foil. Repeat with the remaining 1 tablespoon oil and shrimp. Turn off the heat, return all of the shrimp to the warm skillet. Add the butter, lemon juice and parsley and toss to coat until the butter melts. Season with additional salt and pepper to taste. Garnish with lemon wedges.

Chipotle-lime variation

Omit the butter, lemon juice and parsley. Combine 2 tablespoons fresh lime juice, 2 tablespoons chopped fresh cilantro, 1 minced canned chipotle chile in adobo sauce, 4 teaspoons firmly packed brown sugar and 2 teaspoons adobo sauce. After returning all of the shrimp to the skillet, add the chipotle mixture and toss to combine. Test kitchen tip: Shrimp take only 2 minutes to cook through. Cook them any longer and you'll wind up with tough, rubbery bits that have zero flavor. The key to searing shrimp in such a short time is to use a very hot skillet and to sprinkle the shrimp with a little sugar before cooking.

-- From "The America's Test Kitchen Family Cookbook"

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