Tuesday, November 29, 2011

Pumpkin Bread

3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon allspice
1/2 teaspoon nutmeg
1 1/2 cups sugar
1 1/2 cups light brown sugar
1 cup canola oil
4 large eggs
1 can pumpkin puree
2/3 cup cold water

Preheat the oven to 350˚F. Grease 3 medium sized loaf pans.
Sift the flour, baking soda, salt, cinnamon, cloves, allspice, and nutmeg together in a medium sized bowl.
In a mixing bowl, combine the sugar, light brown sugar, and oil. Mix thoroughly with an electric mixer. Add the eggs and mix until well blended. Add the can of pumpkin. Then, add the cold water, alternating with the flour mixture.
Place this mixture evenly between the 3 loaf pans and bake for about 50 minutes.
Source: Katherine Evans

Sunday, November 27, 2011

Pecan Puffs

1/2 cup unsalted butter, room temperature
2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
1 cup pecans, grinded
1 cup sifted cake flour
confectioner's sugar

Preheat the oven to 300˚F.  Lightly grease a cookie sheet.
Beat the butter with a electric mixture until soft. Add the sugar and blend until creamy. Then, add the vanilla. Stir in the pecans and cake flour.
Roll dough into small balls and place on prepared cookie sheet. Bake in the oven for about 25 minutes.
Roll in confectioner's sugar while still hot. Once cool, roll in confectioner's sugar again.

Friday, November 25, 2011

Cranberry Sauce

2 cups granulated sugar
2 cups water
24 ounces fresh cranberries

Bring the sugar and water to a boil in a medium sized saucepan. Add the cranberries and return to a boil. Reduce the heat and gently boil for about 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until ready to serve.
Source: Ocean Spray

Monday, November 21, 2011

Penne with Mozzarella and Basil

1 pound cooked penne
1 teaspoon salt
16 ounces vodka-flavored tomato sauce
1 pound shredded mozzarella
1/2 cup loosely packed chopped fresh basil
1/2 cup shredded Parmesan cheese

Preheat the oven to 400˚F.
Place the cooked penne in a large pot. Stir in the tomato sauce, mozzarella, and basil. Place mixture in a 2-quart baking dish and sprinkle the Parmesan on top.
Bake until the sauce is creamy and bubbly and starts to brown, about 23-25 minutes.
Source: What Can I Bring? Cookbook

Saturday, November 19, 2011

Compound Herb Butter

1/2 cup unsalted butter, room temperature
2 cloves garlic, finely minced
1 tablespoon dried basil
1 teaspoon thyme
1/2 teaspoon kosher salt

Combine all ingredients in a bowl and mix well until evenly incorporated.
Source: Annie's Eats


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