Pumpkin Bread Recipe

Time to put those orange Halloween Pumpkins to good use....

~ Pumpkin Bread ~
2 cups of fresh cooked pumpkin OR one 16 ounce can of canned pumpkin

3 1/2 cups all-purpose flour (not self-rising flour)
2 tsp. baking soda
3 cups sugar or 3 cups of Splenda OR a 50:50 mix of the two.
4 eggs, beaten
1 cup vegetable oil
1 and 1/2 tsp. salt
2 tsp. cinnamon
2 tsp. nutmeg
1/2 teaspoon allspice (optional)
1 cup chopped pecans (optional)
1/2 cup raisins (also optional)

Water:
1/2 cup water if you are using
fresh cooked pumpkin
OR
2/3 cup water if you are using
commercial canned pumpkin
  Makes 2 loaves.

1. Preheat oven to 350 F.
2. In a large mixing bowl, stir together the flour, soda,
salt, cinnamon, allspice, nutmeg and sugar (or
Splenda).
3. Add the eggs, water, oil and pumpkin.
4. Stir until blended.
5. If desired, add the raisins and/or nuts. Mix well,
either by hand or with a mixer.
6. Pour into two lightly greased and floured 9x5" loaf pans.
7. Bake approximately 1 hour at 350 F (175 C).
The test for doneness is the knife test: when a clean knife can be stuck in and removed cleanly.
8. Remove from the oven and cool slightly (10 minutes).
9. Then take out of pans to let cool on a rack.
Like banana bread, pumpkin bread tastes better if you wrap it in plastic wrap
(Saran wrap, cling film), refrigerate it and wait until the following day to eat it.
It keeps well in the refrigerator and can be frozen.

I've been doing this recipe so long that I now cannot remember if it originally came from someone else or if I tweaked, which I usually do with most recipes, a recipe. If this was originally yours, please let me know so that I can give you credit and provide a link.

Amish Apple Pie

Amish Apple Pie


6 cups apples - peeled and sliced (I use MacIntosh)
3/4 cup sugar/splenda/other sugar substitute
1/4 cup all purpose unbleached flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg (added by me)
3/4 teaspoon pumpkin pie spice (added by me)
3 tablespoons water
1 9" unbaked pie shell (I use deep dish)
There's the original recipe and the one that I have fixed over the years to make it easier to make 2 pies at once. So double this for making the two pies. Here we go:
Add peeled and sliced apples to large bowl, add all ingredients into bowl and mix up with large spoon (non-metal). Pour mixture into deep dish pie shells.
Bake at 350 degrees F - for 1 hour.
Either cover with a top crust or use this variation for a dutch apple pie...which is my usual one.
Crumb topping -
Do all of the above and pour into pie shell.
For crumb topping you will need:
1/2 cup butter or margarine
1/2 cup brown sugar
1 cup all purpose unbleached flour
mix all ingredients together until you have it crumbly and then sprinkle over apple mixture.
Variation:
Delete cinnamon.
Add 1 1/2 teaspoon grated orange peel and 1/4 cup quick cooking tapioca.
In place of 1 cup apples use 1 cup cranberries.

Scalloped Potatoes With Ground Turkey

Scalloped Potatoes With Ground Turkey

1 pound ground turkey or beef
6 medium potatoes, peeled and sliced
1 large onion sliced
salt/pepper to taste
1 can condensed soup - I used tomato - UNDILUTED (tomato, cream of mushroom, etc.)
1 cup milk
1/2 cup chopped green pepper - opt.
frozen veggies (peas, corn, etc.)

In skillet, cook turkey or beef until no longer pink, drain. (Personally I added onion powder, salt, pepper and some oregano while this was cooking. Not in the later steps.)
In greased 13" x 9" baking dish layer half the potatoes, onions, meat and a handful of frozen veggies. Sprinkle with salt and pepper.
Repeat layer.
In a bowl combine soup and milk (peppers if you are using them) - Mix well. Pour over top of potatoes and meat. (You can also sprinkle fried dried onions on top for another option)
Cover and bake at 350 - F degrees for 45 minutes.
Uncover and bake for 15 minutes more or until potatoes are tender.

This is a very easy recipe to adapt for personal use with what you have around the house.
Easy one dish recipe!