Pumpkin Bread

As I've said before, I love fall! In fact, the last few mornings I really enjoyed opening the door to a puff of brisk air. I start nesting and hibernating in the fall, maybe I was really meant to be a bear. In fact, I'm sure there are some days my kids would have said I was definitely a bear--although I don't think fall had anything to do with that.

The crisp fall air, entices me to the kitchen to cook and bake and warm the house. While apples and pumpkins are the traditional fall icons, I have written about apples and previously included apple recipes. So, prompted by my friend, I am including one of my family's favorite pumpkin recipes.

This pumpkin recipe goes back to the days before dirt when I was an undergraduate in college. My adventurous roommate decided that she wanted to make pumpkin bread but did not have a recipe. That did not even slow her down-she began concocting what proved to be fabulous pumpkin bread. We (the roommates) all liked it so much that we got together with her and made it a few more times, taking copious notes in the process, until we had it just right. Now, 35 years later (I cannot possibly be THAT old) it is still our family's favorite pumpkin bread recipe.

We also have excellent results with using grated zucchini instead of pumpkin; but this recipe definitely has fallish flavor because of the spices, so it is not your typical zucchini bread. If you have gargantuan amounts of zuchini frozen in your freezer not sure when you will ever use it, this is a great recipe to show it off. No one will be the wiser and everyone will appreciate the treat.

Pumpkin Bread

Peggy

2 + 2/3 cups brown sugar

2/3 cup water

2/3 cup oil

4 eggs

3 1/3 c. whole wheat flour

1 ¾ cups mashed pumpkin

1 ½ teaspoon salt

1 ½ teaspoons ground cinnamon

1 ½ teaspoons ground cloves

2 teaspoons baking soda

½ teaspoon baking powder

½-1 cup raisins or chopped nuts optional

Mix ingredients in the order listed. Pour into greased loaf pans. (1 pan makes a taller fuller loaf. 2 pans makes, obviously, 2 smaller loaves. I have made it both ways.) Bake for one hour at 350º F.

WHAT I DO: I use whole wheat flour when I have it, but I have made it with only white flour, but it is definitely more moist so add an extra 1/2 cup of flour when using only white flour. I like the nuts, but just use a half cup or so (mostly to save money), but my family does not like it with raisins so I never use them in this recipe. I usually use canned pumpkin, but I have made it with my own cooked pumpkin, which results in a more moist bread.

NOTE: This is the recipe that my family uses for both pumpkin and zucchini breads, but it does have more of a fallish flavor.

I have been away with family emergencies and events for quite some time, but I am excited to be back on the blog again.

Many years ago, while looking through my favorite cookbook, Better Homes and Gardens, I found this recipe and my family liked it. It is always amazing to me that you pour this watery stuff over the batter and get pudding.

Recently, on the Taste of Home website, I found a crockpot version. Especially in the fall and winter, my oven is often busy with multiple things cooking in it, so the idea of making this family favorite in the crockpot seemed a perfect solution.

I have a 6 quart crockpot, so a single recipe of "Hot Fudge Cake" as Taste of Home calls it, cooked in about 2 hours. That was actually a treat for my purposes because that means that by the time I get dinner cooked and we eat, the dessert could be done. However, it also means that I can't leave it cooking all day while I am at work since 2 hours is not normally a choice on crockpot times.

You will see the originals of both recipes, and my notes. I think that I now would try the original Brownie Pudding in the crockpot. I like it better because it is a little more moist, however, it may have to do with the method of cooking. Any ideas on that?

Brownie Pudding

Better Homes and Gardens Cookbook

1 cup all-purpose flour

¾ cup granulated sugar

2 Tablespoons unsweetened cocoa powder

2 teaspoons baking powder

¼ teaspoon salt

½ cup milk

2 Tablespoons cooking oil

1 teaspoon vanilla

½ cup chopped walnuts

¾ cup packed brown sugar

¼ cup unsweetened cocoa powder

1 ½ cups boiling water

1. Grease 8”x 8”x 2” baking pan; set aside. In a medium bowl stir together the flour, granulated sugar, the 2 tablespoons cocoa powder, the baking powder, and salt. Stir in the milk, oil, and vanilla. Stir in the walnuts.

2. Pour batter into prepared baking pan. In a small bowl stir together the brown sugar and the ¼ cup cocoa powder; stir in the boiling water. Slowly pour water mixture over batter.

3. Bake in a 350˚ oven for 40 minutes. Cool on a wire rack for 45-60 minutes. Serve warm. Spoon cake into dessert bowls; spoon sauce over cake. If desired, serve with vanilla ice cream.

What I Do: We usually had this cold because we like it better – or maybe because I like it better cold so that is the way I always served it.

Hot Fudge Cake

Taste Of Home Website

1-3/4 cups packed brown sugar, divided

1 cup all purpose flour

6 Tablespoons cocoa, divided

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

2 Tablespoons butter, melted

1/2 teaspoon vanilla extract

1-1/2 cups semisweet chocolate chips

1-3/4 cups boiling water

vanilla ice cream

In a small bowl, combine 1 cup brown sugar, flour, 3 Tablespoons cocoa, baking powder and salt. In another bowl, combine the milk, butter, and vanilla; stir into dry ingredients just until combined. Spread evenly into a 3-quart slow cooker coated with cooking spray. Sprinkle with chocolate chips.

In another small bowl, combine the remaining brown sugar and cocoa; stir in boiling water. Pour over batter-DO NOT STIR. Cover and cook on high for 4-4 1/2 hours or until a toothpick inserted near the center of the cake comes out clean. Serve warm with ice cream. Yield: 6-8 servings.

WHAT I DO: As I said, I only have a 6-quart slow cooker so this cooked much faster. I would consider doubling it, but only when I would be home in a couple of hours to check it.

We did not like the chocolate chips at all. Interestingly, I don't like the original browning pudding with ice cream, in fact, I don't like it warm at all. However, this version was a little more palatable to me warm, with vanilla ice cream.

Spinach and Potato Fritatta

Since January I have been in a produce co-op which I have enjoyed. It has been fun to try some new vegetables and fruits and some that I have tasted before, but don't normally buy. The good deals from buying in bulk even brought us several avocados one week which I was ecstatic about!

However, some of the items have come in quantities I would not normally buy. Such was the case with LOTS of spinach over a few week period of time. During our recent snow storm, while holed up at home, I had an opportunity to cook, and cook, and well, cook some more enjoying the relaxation and kitchen therapy. I even found a new recipe that can use lots of that spinach I was talking about. I tested it out on my son who isn't crazy about cooked spinach, potatoes in eggs, or numerous other recipes and he even liked it!

I don't actually know the history of fritattas, but my father who is Italian apparently grew up eating them. I have had some variations over the years, but was surprised at how quick and easy this was to make.

Spinach and Potato Fritatta

2 tablespoons olive oil
6 small red potatoes, sliced
1 cup torn fresh spinach
2 tablespoons sliced green onions
1 teaspoon crushed garlic
salt and pepper to taste
6 eggs
1/3 cup milk
1/2 cup shredded Cheddar cheese


Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 10 minutes, until tender but firm. Mix in spinach, green onions, and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted.

In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.

What I Do: I have made this several times now and found that you can use significantly more spinach than the recipe calls for without the flavor of the spinach taking over. As I said, even my son liked it! I didn't have any green onions on hand, so I chopped a couple of tablespoons of a yellow onion finely.

Chicken and Rice

This is one of my family's favorite recipes and it is so easy. It is also very filling so even if you have carnivores at your house, like some of my kids, a couple of pieces of chicken a piece is adequate. I have made this with chicken breasts, but they are not my favorite part of the chicken.

I usually at least double the rice for this amount of chicken. My family really likes the rice so I make lots of it! Be sure to use a deep 9 x 13 pan if you double the rice because you need to also allow room for placing the chicken on top of the rice mixture.

Budget Tip: I usually use leg quarters because they are more frequently on sale and in my freezer.

I can usually serve a couple of vegetables in addition to the salad to add a little color and nutrition to the meal.

Chicken and Rice

1 can Campbell's chicken gumbo soup
1 can cream of mushroom soup
1 soup can of water
2 cups uncooked rice
1 whole chicken, cut up
1 package dry onion soup mix

Mix all but chicken in large buttered pan (9" x 13"). Sprikle 1/2 onion soup on mixture. Place pieces skin sides down on top--sprinkle rest of onion soup on chicken. Cover and seal with foil. Bake 2 hours at 325º or 3 hours at 300º.

What I Do: For years I used the onion soup mix, however, one time I didn't have any and the meal was fine. Also, I have tried other chicken gumbo soups when Campbell's has been hard to find, but Campbell's really makes the best flavored rice. However, the brands of the other soup does not matter. When I double, triple, or quadruple this recipe of rice, which I usually have done, I add the proportionate amount of the other ingredients (except chicken) except use 2 cans of water per recipe instead of one.

NOTE: Someone recently told me that they always make this with 2 cans cream of chicken soup, 2 cans cream of mushroom soup, 2 cans of water, and 2 cups of rice. I have made the rice without the chicken gumbo soup, but my family prefers it with.

Chicken Stir-Fry

This continues to be a flexible and economical meal as well as a family favorite. While my family does eat beef, we prefer chicken for stir-fry meals. I usually buy chicken breasts when they are on sale, then bag them in 2 or 3 before I put them in the freezer. Now that there are not so many of us at home, I can probably use only one chicken breast for this meal; however, when more kids were at home, I could make a meal for 8, with 4 large eaters, with only 2-3 chicken breasts.

This meal can be expanded easily by adding more carrots or broccoli or adding other vegetables of your choice. I just find that the carrots and broccoli are bulkier than some other vegetables.

I have tried other juices and my family prefers apple.Yesterday I forgot to add the soy sauce to the sauce and even for my sweet tooth, it was TOO sweet. Although this sauce only uses a small amount of soy sauce, it balances the sweet apple juice.

One day I was out of cornstarch so I mixed the apple juice with a 1/4 cup flour until the flour was "dissolved" and it worked fine.

Chicken Stir Fry

1 Tablespoon oil
2 cups small broccoli flowerets
6 green onions
¼ cup gingerroot—cut into 1” toothpick size pieces (kind of julienned)

Stir fry and remove.

1 pound chicken breast cut into bite size pieces

Stir fry, add sauce. When sauce is thick, add vegetables and mix well. Serve over hot rice.

Sauce:

1 Tablespoon sugar
½ teaspoon dry mustard
2/3 cup chicken broth
3 Tablespoons soy sauce
2 Tablespoons apple juice

Stir fry 3 medium zucchini shredded—about 4 cups—for 1 ½ minutes then arrange on a serving platter. Top with chicken mixture.

What I Do: I use 1-2 chicken breasts and add quite a few carrots when I stir fry the vegetables. Start the carrots first because they take the longest to cook. We prefer the gingerroot grated and added to the sauce. We like this sauce, it is very light and kind of glazes the chicken and vegetables, sometimes I omit the mustard. We like zucchini, yellow squash, cauliflower, green peppers, red peppers, and other vegetables added to this; although cauliflower is not our favorite. I often omit some of the other vegetables, but my family has decided that stir-fry MUST have broccoli and carrots. I sometimes use yellow or white onions instead of the green onions, although I prefer the green onions. I always serve this over rice, allowing 1-2 cups of rice per person.

See's Chocolate Fudge

How can it be that it has been a whole month since I posted? The holidays and extra snow made baking especially fun. The chocolate fudge recipe has been requested by several people so I am starting the new year posting it.

In the early 70s, the popular story going around was that this was the recipe that the See's Candy Stores in California used for their chocolate fudge. We all liked, and still like, See's candy so this became a popular recipe with my family. Truthfully, I don't think this is the real recipe because, although I really like the creaminess and flavor of this fudge, it isn't quite the same as See's. But this will always be the "See's Fudge" recipe to me!

Joyce was my mother’s cousin. She made this fudge for Christmas every year for everyone. One year she made 100 pounds of fudge for the family Christmas get together! I cannot even imagine 100 pounds of fudge! I was a young teenager at the time and didn't really pay that close of attention to what 100 pounds of fudge really looked like, but I am quite sure that I have never since seen that much fudge all in one place. Enjoy!

See's Fudge
Joyce

4 1/2 cups sugar
1 (12 oz.) can evaporated milk
18 oz. Nestle's chocolate chips
1/2 pound butter or margarine
2 cups chopped walnuts
1-7 oz. jar marshmallow cream

Put sugar and milk in kettle and bring to rolling boil for 20 minutes, stirring constantly. Put chocolate chips, margarine, and marshmallow cream in a large bowl or pot. Pour milk mixture over the contents in the bowl and beat until creamy. Add walnuts, mix well, and pour into a buttered 9 x 13" pan and let set until firm.

What I Do: I usually use margarine. When I make this for my mom, she doesn't like the nuts cut at all. I use my Kitchen Aid mixer to beat this, unlike the old days when the sign of a good fudge maker was how well they could beat the fudge. However, even in my 6 quart mixing bowl, a double batch really is too much for the mixer bowl although you can do it. Just prepare to clean up a little bit of a mess and be VERY careful when you start the mixer.

Chocolate Crinkles

It is finally snowing! I love the snow! It makes me want to cook and bake and make soups and breads. However, today I am baking cookies. I have looked for a long time for my original Chocolate Crinkles recipe that used cocoa. It was in my Better Homes and Gardens New Cookbook, Circa 1971. In the later cookbooks, even the very next one, the recipe below is given, using melted chocolate.

I have successfully used this recipe by substituting 1 Tablespoon butter or margarine and 3 Tablespoons cocoa for each Tablespoon of unsweetened baking chocolate.

However, today I found what I think is the old recipe and I will use it today. The original recipe called for shortening and cocoa so I am very hopeful-and very excited-that this is it!

Chocolate Crinkles

Now, when I make this recipe, I always have several people say, “I haven’t had these in years!” So, although I don’t remember how or when I started making them, evidently this is an old time recipe.

Thoroughly cream:

½ cup shortening
1 2/3 cups granulated sugar
2 teaspoons vanilla

Beat in:

2 eggs
2-1 oz. Squares unsweetened chocolate, melted

Sift together:

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt

Add dry ingredients alternately to shortening mixture with

1/3 cup milk

Add:
½ cup chopped walnuts (optional)

Chill 3 hours. Form in 1 inch balls; roll in confectioner’s sugar. Place on greased cookie sheet 2 to 3 inches apart. Bake in moderate oven (350˚ F.) for 15 minutes. Cool slightly; remove from pan. Makes 48

What I Do: The original recipe I had used cocoa instead of the melted chocolate but I haven’t been able to locate it in quite some time so I use 3 Tablespoons of margarine to 1 Tablespoon of cocoa for each one ounce square of chocolate because I always have cocoa on hand but seldom have baking chocolate on hand.


The new/old recipe that I used to use that I just found today. :) It was GREAT and even easier than I remembered! Still chewy and chocolaty!

Chocolate Crinkles

1/2 cup shortening
1 + 2/3 cup sugar
2 teaspoons vanilla
2 eggs
6 Tablespoons cocoa
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk
1/2 cup nuts (optional, I never use them)
powdered sugar

Cream shortening and sugar. Add vanilla and well beaten eggs. Sift together cocoa, flour, baking powder, and salt. Add to creamed mixture alternately with milk, blending well after each addition. Stir in nuts and chill dough at least 3 hours.

Shape chilled dough into small balls. Roll each in powdered sugar. Place on cookie sheet about 2-inches apart. Bake in a 350 degree oven 10-12 minutes.