Down East Maine Pumpkin Bread

Down East Maine Pumpkin Bread
Recipe by allrecipes.com

It's pumpkin time, and do we have a great tasting recipe for you!  This pumpkin bread is moist, delicious and easy to make!  Serve this bread the day after it's baked.

I make this bread with Trader Joe's organic canned pumpkin.  It's the best!  I also use 3 cups of flour, verses 3 1/2 cups.

Ingredients:

1 (15-ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups sugar
3 1/2 cups flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Directions:

Preheat oven to 350 degrees.

Grease and flour three (x3) 7x3-inch loaf pans.

In a large bowl, mix together pumpkin, eggs, oil, water, and sugar until well blended.

In a separate bowl, whisk together remaining ingredients, then stir into pumpkin mixture until just combined. Pour into prepared pans, filling each about two-thirds full.

Bake 50 to 60 minutes, or until a toothpick inserted in center of loaves comes out clean. Cool 10 minutes in pans on a rack; then turn loaves out onto rack to cool completely.

263 calories

Buttermilk Ice Cream

Buttermilk Ice Cream
Recipe submitted by Lisa VanMansum

Ingredients:

4 large egg yolks
1/2 cup sugar
2 cups heavy cream
1 1/2 cup cold buttermilk
1 teaspoon vanilla

Directions:

Whisk egg yolks lightly in a medium bowl.  Add sugar and beat until mixture is a milky lemon-yellow color, about 1 minute.

Heat cream and 1 cup buttermilk in a small saucepan over medium-low heat, while stirring, until a thermometer reads 150 degrees, 6 to 8 minutes (milk should not boil).

Pour cream mixture in a thin stream into egg mixture, whisking continually until incorporated.  Transfer to clean container, cover and refrigerate until very cold, for 4 hours or overnight.

Add remaining 1/2 cup buttermilk and vanilla and stir to incorporate.  Churn custard in an ice-cream maker according to manufacturer instructions until thick, 20 to 30 minutes. (the longer you churn, the smaller the ice crystals, thus creamier ice cream.)

Transfer to an airtight container, cover surface with plastic wrap, and seal lid.  Freeze at least 2 hours, preferably overnight.  Let sit for 10 minutes before serving.

Double the recipe for a larger ice cream maker!  Serve with fresh raspberries or sliced peaches!!!

Serves 6

Yields: 1-quart

Recipe submitted by Lisa VanMansum

White Chocolate Raspberry Cheesecake Cookies

White Chocolate Raspberry Cheesecake Cookies
Recipe submitted by Rachel G.

Ingredients:

4 ounces cream cheese, softened
1/2 cup butter, softened
2 tablespoons shortening
1/2 cup brown sugar
2 eggs
2 (7 oz) boxes Jiffy raspberry muffin mix
3/4 cup all-purpose flour
1  1/2 cup white chocolate chips

Directions:

Beat together cream cheese, butter, shortening and brown sugar in a large mixing bowl until combined.  Add eggs beating after each addition.

Mix in muffin mix and flour until just combined.  Add white chocolate chips and stir until incorporated.

Chill dough in the refrigerator at least 30 minutes.

Preheat oven to 350 degrees.

Line baking sheet with Silpat or lightly grease baking sheets.

Scoop cookie dough mix onto baking sheets.

Bake 10 to 12 minutes or until golden brown on edges.

In between baking batches of cookies make sure to store the dough in the refrigerator.

3 dozen

Brazilian Grilled Pineapple

Brazilian Grilled Pineapple
Recipe by Allrecipes.com

Ingredients:

1 cup brown sugar
2 teaspoons ground cinnamon
1 pineapple, peeled, cored, and cut into 6 wedges

Directions:

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Whisk brown sugar and cinnamon together in a bowl.  Pour sugar mixture into a large resealable bag.  Place pineapple wedges in bag and shake to coat each wedge.

Grill pineapple wedges on the preheated grill until heated through, 3 to 5 minutes per side.

6 servings

Rhubarb Muffins

Rhubarb Muffins
Recipe submitted by Margaret Patterson

Hands down, this is the best rhubarb muffin recipe ever!

Ingredients:

2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder                                                      

1/2 teaspoon salt
1 1/4 cups brown sugar
1/2 cup vegetable oil
1 egg
1 teaspoon vanilla extract
1 cup buttermilk
2 cups diced rhubarb
1/2 cup chopped walnuts

Topping:

1 tablespoon melted butter
1/3 cup white sugar
1 teaspoon ground cinnamon

Best Muffin Ever!

Directions:

Preheat oven to 350 degrees.

Grease two 12 cup muffin pans or line with paper cups.

In a medium bowl, stir together the flour, baking soda, baking powder and salt.

In a separate bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth.

Pour in the dry ingredients and mix by hand just until blended.

Stir in rhubarb and walnuts.

Spoon the batter into prepared cups, filling almost to the top.

Topping:

In a small bowl, stir together the melted butter, white sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin.

Bake in the preheated oven until tops of the muffins spring back when lightly pressed, about 25 minutes.

Cool in the pans for a least 10 minutes before removing.

18 to 24 servings.

Happy Graham!

Recipe submitted by Margaret Patterson

Interested in another recipe by Margaret Patterson?  If yes, here a great tasting banana nut muffin recipe.

http://crowdedkitchen509.blogspot.com/2014/06/banana-nut-muffins.html

Banana Nut Muffins

Banana Nut Muffins
Recipe submitted by Margaret Patterson

Ingredients:

1 cup Crisco
1 cup sugar
2 eggs

2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon white vinegar
1/2 cup milk
3 ripe bananas, smashed

1 cup chopped walnuts

Directions:

Preheat oven to 350 degrees.

Place muffin cups in muffin pan, or grease muffin pan with butter.

Cream together the Crisco, sugar, and eggs.

Add the flour, salt, baking soda, vinegar, milk and smashed bananas and mix well.

Stir in nuts.

Spoon the batter into prepared cups, filling almost to the top.

Bake for 20 to 25 minutes.

Recipe submitted by Margaret Patterson