Pumpkin Bread

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The final moist and delicious product!
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The other day I got really upset about something that went down and instead of moping and crying I used the negative energy (anger) to create good things.
I fixed my hair, put on makeup, washed up some dishes and made pumpkin bread. Instead of having sore fists or tear streaked cheeks I had an amazing smelling house and pumpkin bread to share with Kit and friends.
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Here is the recipe I found in a book-this is weird for me. Most recipes I find online nowadays. What isn’t weird is how I always tweak a recipe. Below are my adjustments.

I added 2 cups of pumpkin (3/4 cups baked cushaw from farm and 1 1/4 cup canned pumpkin).

I also only added 1/2 cup water instead of a full cup because it wasn’t a very thick batter already.

I baked it for about 1 hour.
On the top I added almond bits and chocolate chips.

Next time I make this recipe, I will substitute 1 cup applesauce instead of oil or at least a half and half substitution. I have done it before with banana bread and I really like it.

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This VIP Cookbook was written in 1979 with the intent that proceeds benefit the American Cancer Society and their research.

I picked this up at a library book sale for less than $2 so don’t think I was being noble. There are some things in there that may be out of date but I figure a good recipe is almost always a good recipe.
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One loaf got devoured by my husband and me. The other loaf I took to a wedding shower and gave to the bride to be, who just happened to love anything pumpkin. Score!

My mouth us watering just looking at the pictures again. Kit found three more huge chushaw from our volunteer plant in the compost pile and I have tons of canned pumpkin too. I know what I’m doing come Monday!

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Portabella Burgers and Stuffed Bell Peppers

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Cut and cored the peppers and mixed up the pepper ingredients.

The other night we had my adopted daughter over for supper. She said she would est anything we ate so this is what we came up with. I was a little nervous having never made either one of the following recipes.

This is the same stuffed bell pepper recipe that I shared previously in my valentine date post.

I did kinda make my own tweaks.
I added a whole package of cream cheese (oops!! 8 oz instead of 3 oz) but it turned out tasty. I added two cups of Italian blend shredded cheese instead of 1/2 cup cheddar. I really wanted fresh onions, but had to settle for onion powder.

My favorite tweak turned out to be adding protein rich quinoa instead of brown rice. I cooked up two cups dry, so I’m sure it was more than two cooked cups. However, I also made more than 6 pepper halves. I do wish I had had more spinach as I like that sort of thing. I used bell peppers from my dad’s garden so they are a but smaller than from he grocery store.
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After I got the peppers into the oven, I marinated three large portabella mushroom caps in a whole bottle of Italian dressing. I allowed them to marinate about 15-20 minutes-the peppers take plenty long, you have time.

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The peppers cooked for about 45 minutes. The cheese was melty, the ingredients hot and the peppers tender.
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After a 20 minutes in the Italian dressing, I threw the caps into a skillet one at a time on medium heat. Just enough to get warm all through and a little browned. Each one took about five or seven minutes.
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The “burgers” had feta cheese, tomato, onion and spinach between buns.
The peppers could be cut up or eaten by hand depending on preference. It was a fantastic supper and so filling that we didn’t even consider making dessert.

Big thanks to Beth, for the portabella burger recipe.