Easy Frangipane Pear Pastry

If you’ve never thought you could make a French style pastry, well I’m going to give you the confidence and directions for success. Store bought puff pastry is magical and extremely versatile for both sweet and savory pastry and appetizers.

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Ingredients: Makes 8

Store bought Puff Pastry

4 Pears

Frangipane (recipe follows)

Apricot jam (glaze)

1 egg (for egg wash)

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Thaw frozen puff pastry overnight in the refrigerator. Meanwhile make the frangipane filling.

1/4 cup / 50g / 1.8oz white sugar

1/4 cup / 50g / 1.8oz light brown sugar

113 g / 1 stick / 1/2 cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla

95 g / 3.3oz / 1 cup almond meal

1 tablespoon plain (all purp) flour

1 1/2 teaspoons cinnamon

1/2 teaspoon ground ginger

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Beat butter snd sugars until light and creamy. Add eggs 1 at a time beating well after each. Add extract and combine. Add all dry ingredients and spices, mix to combine.

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Remove puff pastry from refrigerator and cut into squares. Score a 1/4”-1/2” frame around making sure not to slice all the way through. Place each square on a parchment lined baking sheet 2” apart. Place 1 tbs of frangipane filling in the center then place pear on top. Mix 1 egg and brush on exposed pastry before baking.

Bake in a 425 degree oven for 20-25 minutes or until golden and puffy.

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Cranberry Orange Muffin

With the essence of orange, warm cinnamon spice and tart dried cranberries, these bakery style muffins are the perfect grab n go for these cold, rainy mornings and perfect with your coffeehouse latte or tea.

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• 1 1/2 cups AP flour

• 1/2 cup white wheat flour

• 1/3 cup sugar

• 1/3 cup brown sugar

• 1 Tbs baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 teaspoon cinnamon

• 1/2 cup whole milk

• 1/4 cup fresh orange juice

• 1/2 cup (8 tablespoons) butter, melted and cooled

• 2 eggs, room temperature

• 2 teaspoons vanilla extract

• zest from one (1) orange

• 1 cup dried cranberries

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Preheat oven to 350 degrees F.

Combine all dry ingredients in a medium sized mixing bowl then toss in dried cranberries and orange zest. Melt butter. Combine milk, eggs, juice, vanilla and mix. Pour into dry mixture and then pour in melted butter. Combine just to mix. Scoop out, filling 2/3 of parchment liners in a muffin pan. Bake 20-25 minutes until skewer inserted into center comes out clean. Optional glaze combines 1/2 cup powdered sugar and 1 Tbs orange juice.

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Sea Asparagus Pesto Shrimp Scampi over Creamy Orzo

Some of the best ultimate superfoods can be found in the waters of Alaska. Sea Asparagus is full of nutrients and vitamins and this wild Sea Asparagus Pesto delivers with all the flavors you’d expect from traditional pesto.

Ingredients: Serves 4/ in roughly 30 minutes

11/4 cup Orzo

16-20 Jumbo Shrimp, deveined

1/4 cup Dry White Wine

1 1/2 cup Low Sodium Broth, chicken or veggie or water

1/2 cup half&half or cream

3 Tbs Butter, divided

1Tbs Olive Oil

2-3 Cloves Garlic, diced

1Tbs Shallot, diced

3 Tbs Sea Asparagus Pesto, divided

1/4 cup Parmesan

1 lemon

2 Tbs Italian Parsley, chopped

1tsp Red Pepper Flakes

Salt/Pepper

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Pat dry Shrimp and season with salt, pepper and pepper flakes. Heat a 12” skillet on medium heat and add 2Tbs Butter and 1Tbs Olive Oil. Add Shrimp, cooking 2-3 minutes per side, remove from pan and toss with 1Tbs Sea Asparagus Pesto and set aside covering loosely with foil to keep warm.

In the same skillet, add remaining 1Tbs butter, shallots, and garlic. Sauté stirring 1-2 minutes. Add Orzo and stir to lightly toast about 5 minutes. Add 1/4 cup wine (off the flame) to deglaze the pan. Return to flame, scraping the bottom of the skillet. Add 1 1/2 cup Broth and bring to a boil. Reduce heat, cover and simmer about 15 minutes stirring occasionally. Add 1/2 cup Half&Half, 1/4 cup grated Parmigiana, salt and pepper to taste. Combine and let cook uncovered 2 minutes. Add 2 Tbs Sea Asparagus Pesto, squeeze 1/2 Lemon and combine. Add cooked Shrimp on top of Orzo and cover for 1-2 minutes to reheat. Finish with chopped parsley, drizzle of olive oil and extra grating of parmigiana. Serve with lemon wedges.

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Sesame Ginger Miso Udon Soup

The cure-all of soups made with @JSLFoods Vegan Mushroom Udon Noodles will have your tastebuds wanting more.

When I was accepted into the @JSLFoods Udon Noodle Challenge I was not only honored and excited but worried I wouldn’t be able to narrow my selection to only one. Fortunately they have 3 amazing flavors to help to create a delicious dish every time; Chicken Udon, Shoyu, and Vegan Mushroom. I use these and their ramen noodles often and can certainly get behind a product I love easily. I managed to create a dish for each flavor which my family was more than happy to partake in as testers. I’ve been dabbling with White Miso for a little while and though it’s the mildest of flavors, it works very well with the Mushroom Udon noodles for this dish. The recipe came together rather easily without a lot of fuss which is great for the busy lifestyle of today. The great thing about this dish it’s completely Vegan and Vegetarian not to mention extremely healthy and full of umami flavors. The variety of mushrooms not only creates exotic flavor and texture in this soup but is a low calorie, low fat and high protein alternative for Vegetarians and aids in boosting our immune system and metabolism. A win-win all around. I hope you enjoy this soup as much as we did.

Umami definition: One of the five basics tastes, alongside sweet, bitter, salty, and sour. It’s best described as a savory or “meaty” flavor. A pleasant savory taste.

This recipe makes 1 large serving or 2 individual servings using 1 packet of noodles. A meal that’s ready in roughly 20 minutes.

Ingredients:

1 Package Fortune Mushroom Udon Noodles

1/4 Scallions, sliced and reserve 1 Tbs for garnish

1 Tbs Ginger, grated

2-3 Tbs White Miso Paste

1 tsp Sesame Oil plus 1 tsp vegetable oil

3 Cups Water

1/4 Cup thinly sliced carrots

1 cup Bok Choy roughly chopped

3/4 Cup Extra Firm Tofu, Cubed

1-2 Cups Chefs Mix Mushroom Pack or Shitake, Alba Clamshell, Trumpet, Brown Clamshell

Nori Flakes or Furikake Seasoning (combo of sesame seeds and nori) for garnish

1 tsp Tamari or Low Sodium Soy

@JSLFoods Udon Noodles

To receive your FREE coupon, follow this link: http://www.jslfoods.com/NoodleClub/login.cfm

Instructions:

Heat a medium saucepot on medium-low, add sesame oil and vegetable oil

Add variety of mushrooms to lightly saute for about 2-3 minutes

Add grated ginger, water, sauce packet, miso paste and cubed tofu then bring up to a low boil.

Add scallions, bok choy and carrots

Add Udon Noodles and cook as recommended 3-5 minutes

When serving top with Furikake or sesame seeds, your reserved scallions

Notes:

Fortune Udon Noodles can be purchased at: Safeway and Von’s, Lucky’s and Raley’s, Aldi, Food 4 Less, FoodMaxx and SaveMart Groceries

JSL Foods Social Media and websites:

Website: http://www.jslfoods.com/

Facebook: https://facebook.com/JSLFoods/

Twitter: https://twitter.com/JSL_Foods

Instagram: https:www.instagram.com/jslfoods/

Green Curry Buddha Bowl

You’ll feel completely satisfied and healthy after eating this Green Bowl, a perfect transition from Winter to Spring!

Like most home cooks, I strive to put a variety of healthy, delicious meals on the table for my family. I love to introduce new foods and create new recipe combinations and come up with an eye-catching way to serve it because we all eat with our eyes first right? When I was accepted into the JSL Foods challenge to come up with a unique way to create a soup using their Udon noodles, I was more than excited. I use their Ramen and Udon noodles often as a simple tofu and ramen soup and with a few simple additions, I have a flavorful soup on the table in a matter of minutes. I created a dish for each of the JSL Foods Udon flavors (Chicken, Mushroom(Vegan) and Shoyou); however, this dish stood out and was enjoyed as a unique and delicious combination of fresh greens and hot broth which was also simple to make and adaptable to house a variety of vegetables, not only the ones I used. Fast, fresh, healthy and delicious ! I hope you enjoy this healthy green bowl as much as we did.

JSL Foods Chicken Flavor Udon Noodles for a total Vegetarian option use Mushroom Udon Noodles

To receive your FREE coupon, follow this link: http://www.jslfoods.com/NoodleClub/login.cfm

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Green Curry Buddah Bowl

This healthy, nutritious and fresh bowl combines everything you want in a buddha bowl surrounded by a flavorful soup broth. Fast and fresh food made simply by using JSL Foods fresh Udon Noodles. This recipe serves 1 large bowl or 2 individual bowls.

Cook and Prep Time: 20 minutes

Ingredients:

1 Package JSL Foods Chicken Flavor Udon Noodles

1 Can Coconut Milk (Cream)

2-3 Tbs Green Curry Paste

1 Tbs Fresh Ginger, grated

1 Tbs Fish Sauce

Thai Basil (can substitute with italian basil)

2 Cups Water

1/2 Cucumber, thinly sliced

1 Green Onion, for garnish

1/2 Avocado

1-2 cups Fresh Baby Spinach

1/4 cup Shelled/cooked Edemame

1/4 cup Broccoli (heads only)

1/4 cup Snow Peas

1/2 Lime cut into wedges

Sesame seeds for garnish

Yakitori seasoning (optional) for garnish

Instructions:

In a Medium size saucepot add 1/2 cup coconut cream and 1 Tbs grated ginger and cook on medium heat to thicken and reduce about 3-5 minutes.

Add 2-3 Tbs Green Curry Paste and cook another minute, stirring to combine.

Add 2 cups Water and seasoning packet from the JSL Noodles, stir to combine. Let simmer on medium heat.

Meanwhile use a handful of Thai Basil leaves (about 6-8) and pulverize into a paste with 1 Tbs of the coconut cream using a mortar and pestle or small food processor. Add paste to the broth mixture to punch up the green color and add a touch of umami flavor.

Add the remaining can of coconut cream along with 1 Tbs fish sauce, stir and and bring to a low boil. Arrange vegetables in a large bowl or 2 individual bowls. Line the baby spinach on the bottom and sides of the bowl(s). Use the clock as your guide to divide into sections leaving a space for the Udon Noodles. Snow Peas, Cucumber, Broccoli, Avocado, Edemame.

Drop the Noodles into the broth and cook as recommended 3-5 minutes. Remove and add into your bowl reserved for Noodles. Ladle broth over and around the vegetable which will slightly soften them. Add Green Onion, Lime Wedges, Sesame Seeds and Yakitori to garnish. Enjoy!

Notes:

JSL FOODS FORTUNE NOODLES can be purchased at:

Slater Bros, Safeway, Von’s, Aldi, Lucky’s, SaveMart, Food Maxx, Food 4 Less, Raley’s Markets

JSL Foods social media links and website:

Website: http:www.jslfoods.com/

Facebook: https://www.facebook.com/JSLFoods/

Twitter: https://twitter.com/JSL_Foods

Instagram: https://www.instagram.com/jslfoods/

911 Chocolate Brownies

Better and just as quick to make as any box mix without any of those fake ingredients. Guaranteed to satisfy any chocolate craving.

You never know when and where a chocolate craving will strike but one thing I know is that when it hits, it’s hard to avoid or ignore. Having a well stocked pantry allows you to pull together some amazing brownies in no time. The ingredients needed for this recipe is as follows:

10 Tbs unsalted butter

1 1/4 cup granulated sugar

3/4 cup cocoa powder

1 Tbs instant espresso powder (optional but amazing)

1/2 tsp salt

2 large eggs

1 tsp vanilla extract

1/2 cup AP flour

In a heat resistant bowl set over a pot of hot, simmering water, melt the butter, sugar, chocolate and salt together. Stir to combine. This can be done in the microwave as well, making sure to stir along the way to to burn the chocolate.

The mixture will look a bit gritty but don’t worry. Once the butter is all melted, remove from heat and add vanilla extract. Add 2 cold eggs one at a time mixing well after each. The mixture will be smooth and shiny now. Stir in the flour and combine well.

Prepare a 8x8 metal pan with parchment or foil by lining a piece across the bottom and up two sides to create handles to lift when cooked. Grease the remaining part of the pan with butter to avoid sticking.

Bake in a 325 degree oven for 20-25 minutes or until a tester comes out slightly clean and not raw looking.

Can add optional add ins such as 1/2 cup chopped nuts, 1/2 cup chocolate chips mini marshmallows as I did or pretzels for a more salty sweet combo. Be creative or do nothing, these will be delicious any way to make them. Pour into prepared pan and bake as indicated. Remove from oven and let cool before cutting. I have no patience for the cooling time, so to speed things up I place the pan into my freezer which not only cools them but firms them up for easier slicing. After 10 minutes remove pan from freezer and lift out of pan from the pan lined “ears” . These will be chewy, rich and decadent for sure! Chocolate craving solved.

Pasta e Ceci

Rustic Italian cooking is easier than you may think. Ive learned these techniques since i was a kid hanging out with my Grandparents who migrated to the US in the early 1900’s. Old world recipes for the modern lifestyle.

Typically the vegetables used in this recipe, carrot, onion, celery and garlic—lots of garlic were sautéed first in olive oil to soften then after cooking for about 20 minutes in the tomato sauce were removed and blended til smooth. Ive tried a new technique which keeps all the flavor and adds a bit of texture to an otherwise smooth sauce.

Ingredients and tools needed for this are:

Heavy bottom stockpot or dutch oven Plus small saucepan to precook noodles

Chefs knife

Mini chop

Pancetta or Bacon 3-4 slices

Garlic 3-4 cloves

Carrot 3

Onion 1/2

Celery 2-3 ribs

Cremini Mushrooms (optional)

Tomato puree 15 oz can

Can chickpeas (garbanzo beans) 1 15 oz can

Oregano 1 tsp

Salt and Pepper

Olive oil to drizzle over completed dish

Italian Parsley

Lemon squeeze

Parmesan Cheese (not from a green can)

Ditalini pasta 1 cup

In a mini chop add, 2 chopped carrots, 2 chopped Celery ribs, 1/2 onion, 3 cloves garlic and 3-4 cremini mushrooms chopped. Puree and set aside.

Dice pancetta or 3-4 slices of bacon and place into hot stockpot

Render the fat and cook until crisp then add the pureed vegetables to the pot stirring to cook about 5 minutes. To this mixture, add I 15 oz can pureed tomatoes, unsalted preferred so that you can adjust your seasoning as needed. The pancetta or bacon may have enough salt already.

Add I 15 oz can chickpeas with the liquid to the tomato mixture, stir and let simmer for about 15 minutes to soften the chickpeas.

Meanwhile heat a salted pot of water to cook the pasta.

Season with dried oregano and a few grinds of pepper. If the mixture seems too thick, add 1 can full of water; once the pasta is added, the mixture will thicken a bit more so better to be on the more liquid side than thicker. Rustic Italian cooking is all about look, feel, taste and adjustments. No fussy French stuff here.

Once the pasta is done cooking, drain and add to the tomato mixture to simmer 5 minutes to absorb all the lovely flavors. Remember to taste and adjust salt, pepper as needed. If you want a little kick of spice, feel free to add a pinch of red pepper flakes.

Serve with a shaving of parmesan cheese, diced Italian parsley, squeeze of lemon and drizzle of olive oil.

Mangia!

Irish Soda Bread

Irish Soda Bread is a mildly sweet bread enlightened by raisins and caraway seeds. A favorite teatime treat or anytime snack alone or slathered with European salted butter, jam or honey. Toasted or not, you'll be hooked. I am happy to share my adapted version from a long-time family recipe. 

Prep time @ 15 minutes Cook time @ 45 minutes Preheat Oven to 350 degrees

In a medium size mixing bowl add dry ingredients:

4 1/4 cup AP flour

3/4 cup Granulated sugar

2 Tbs Caraway seeds (optional but flavorful)

1 Tsp Baking soda

1 Tsp salt

Traditional soda bread has raisins either golden or sundried. I like to use a mix of both in addition to adding dried cranberries, dried blueberries and anything else I may have on hand. In past loaves, I've added diced dried pineapple, mango, papaya and more. It's totally up to you for the traditional and non-traditional options. The other option is to plump or not to plump your raisins. In this batch, my raisins seemed a bit dry so I placed them in a bowl and covered them with warm water and a splash of Irish whiskey. Why not give them a punch of subtle flavor! Let them soak for about 15 minutes before draining and make sure to squeeze out all the excess liquid with a cloth before adding to your mixture.

1 cup raisins or dried fruit of your choice (set aside)

3 Tbs Melted unsalted butter (reserve 1 Tbs to brush onto the loaves before baking)

1 1/2 Cups Buttermilk

2 Large Eggs

In a separate bowl combine the buttermilk and the eggs, mix well. Add the wet mixture to the dry mixture. Before combining the two, add 2 Tbs melted butter and the raisins. Mix with a wooden spoon or rubber scraper as much as possible. Turn the dough out onto a floured board and knead until smooth and incorporated about 4 minutes and a few turns of the dough. You'll feel it come together. This makes 1 large loaf or 2 individual loaves as I like to make and give away to a friend or family member. 

Brush the tops of the loaves with the remaining 1 Tbs of butter and sprinkle with sugar (optional)

Bless this Bread

With a sharp knife, cut a X across the top of each loaf.

Place loaves on baking mat or parchment lined baking sheet and bake in 350 degree oven for 45 minutes. Check each loaf with a tester in the center to make sure it is cooked through. Remove from oven and transfer loaves to a rack. Slice and serve warm from the oven with butter and jam.

Thai Coconut Curry Chicken Soup

This soup was inspired by my guilty, but not so healthy, pleasure of Chicken Pad Thai. One of my favorite dishes but not exactly on the low calorie, low carb list by any means. I gotta tell you that this recipe, as most of mine, was created in a organic and rustic manner by trying to incorporate flavors from one dish to recreate it into another. Typically my go-to chicken soup is the one my family, well mostly my kids, request which is Chicken Tortilla Soup. A soup I can whip up rather quickly these days but with the new year, I needed a new dish to add to my menu planning. If you like the heat of thai curry and coconut, you'll be just as pleased with this soup as I am. The best part is that once you create the base broth, you can add whatever veggies and ingredients to suit your tastes. I will give you my version and encourage you to play around with other add-ins or swap-outs once you feel comfortable with the process. 

To begin, let's make your shopping list:

-Snow peas (3/4 cup halved)

-Red onion (1/2)

-Red bell pepper (1)

-Carrots (2)

-Cilantro (1/2 cup)

-Ginger root piece (1 Tbs diced)

-Garlic (2 cloves)

-Red curry paste (3 Tbs)

-Box (32 oz) Unsalted chicken broth

-1 can (14-15oz) Coconut milk 

-Rotisserie chicken 

-Pad Thai noodles

-Lime (1)

-Avocado (1)

Prepping and organization will make the cooking process seamless. Cut your red onion in half and thinly slice one half of it and set aside. Peel and dice garlic and ginger root and set aside. Slice the snow peas into 1/2 or 1/3 depending on size. Julienne red bell pepper and carrots. roughly chop @ 1/2 cup cilantro. 

Peel ginger easily by using a spoon to scrape off the skin. Dice/mince your garlic and ginger.

Heat stockpot on medium heat before adding 1 Tbs vegetable oil. Once pot and oil are heated, add sliced onion and sauce until soft and translucent about 4 minutes. Add the garlic and ginger and stir as not to burn. Once you get a fragrant aroma (about 1-2 minutes) from the garlic and ginger, turn the heat to medium low and add in the chili paste stirring to combine and not to burn. Once the chili paste is incorporated with the onion and garlic mixture, add in the chicken broth. Turn the heat back to medium and bring to a low boil. Meanwhile cook a handful of Pad Thai noodles according to box directions and shred your chicken. 

Add the garlic and ginger and stir as not to burn. Once you get a fragrant aroma (about 1-2 minutes) from the garlic and ginger, turn the heat to medium low and add in the chili paste stirring to combine and not to burn. Once the chili paste is incorporated with the onion and garlic mixture, add in the chicken broth. Turn the heat back to medium and bring to a low boil. Meanwhile cook a handful of Pad Thai noodles according to box directions and shred your chicken. 

Once the chili paste is incorporated with the onion and garlic mixture, add in the chicken broth. Turn the heat back to medium and bring to a low boil. Meanwhile cook a handful of Pad Thai noodles according to box directions and shred your chicken. 

Once the broth mixture has come to the low boil, add the coconut milk, stirring to combine and bring back to temperature. Add shredded chicken, noodles and vegetable at this point. Let the mixture simmer on low until veggies are heated(about 10 minutes) and the flavors are absorbed into the noodles. 

Scoop into bowls, add a squeeze of lime and a lime wedge, slices of avocado and top with chopped cilantro. This dish is sure to become a new addition to your menu. I hope you enjoy it. 

Bon Appetite!

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Apple Clafoutis

What is a Clafoutis you say? pronounced {klafu tis} is a baked French dessert of fruit, traditionally cherries, arranges in a buttered dish and covered with a flan-like batter. I first had one while in the French countryside at a beautiful farmhouse-style boutique hotel while on my honeymoon. As with many things French, I fell in love with it. A variety of seasonal fruit can be adapted to this recipe as I have done here with apples. Depending on the fruit you select, you may need to adapt the flavorings. I like the combo of vanilla and almond extracts but certainly can stick to just vanilla. Fairly simple to put together with a few panty ingredients and an absolute delight to serve with a cup of coffee or dessert wine.

Start with 3 Apples (honey crisp, granny smith, braeburn) a hearty baking apple.

Preheat oven to 325 degrees

In a mixing bowl or blender combine the following:

3/4 Cup milk or cream

3 Large eggs

1/2 Cup Granulated sugar

2 Tbs melted, unsalted butter

1 Tsp Vanilla extract

1/2 Tsp Almond extract (optional)

Blend well to dissolve the sugar

To the wet mixture add:

3/4 Cup AP Flour

1/2 Tsp Salt

Blend well again to eliminate any lumps of flour and set aside.

Peel and core your apples and slice them very thinly (1/4" or less) A mandolin would come in handy at this stage.

In a heavy bottom pie dish or cast iron skillet, melt 1 Tbs butter 

After butter is completely melted, arrange your apple slices to cover the bottom of the dish or skillet. Pour your batter over the top of the apples and bake in the oven for 35-40 minutes.

Select a hearty baking apple such as Granny Smith, Honeycrisp, Braeburn

You will not be disappointed by this delightfully light apple dessert. A perfect finish to any dinner party. Add a dollop of whipped cream or a scoop of ice cream to finish.

Easy Chipotle Pork Tacos

A lean one pot meal literally cooks itself to perfection. I used pork tenderloin, a lean cut of meat to achieve a healthier version of taco or salad bowl if you prefer. The method of slow cooking with a sealed lid whether it be a slow cooker or Le Cruset pot, as I used, will result in a tender, juicy, flavorful meat.    

The recipe is pretty simple. Mix the following spices together in a bowl.

2 Tsp ground Cumin

2 Tsp ground Chipotle powder or Chili powder

1 Tsp Mexican or Italian Oregano

1 Tsp Kosher Salt

1 Tsp Adobo Seasoning 

1/2 Tsp ground black pepper

Cut the pork tenderloin in 2 or 3 pieces depending on size. You want about a 4-5" piece each.

Coat the pork pieces in the dry rub and sear in a hot pot with 1 Tbs Oil

Sear 2 minutes per side

To the pot add:

1/2 Thinly sliced onion

1-2 chipotle peppers in Adobo sauce chopped  and 1 TBS adobo sauce

1/4 cup Orange Juice

Squeeze 1/2 lime 

Stir to combine. Cover pot with foil and place lid on top. The foil will seal the pot to allow steam and natural juices to remain in the pot and help to tenderize the meat. Turn burner to low and let simmer for at least 2 hours. After 2 hours, check for fork tender. If the meat easily falls apart, turn off the heat and cover for 10 minutes. Shred the meat with 2 forks and allow the juices to redistribute into the meat. 

Shred with two forks and allow juices to absorb back into the meat. 

Pumpkin Loaf

WHAT FALL MEANS TO ME...

The smell of cinnamon, nutmeg, ginger, and cloves immediately conjures images of Fall.  Leaves blowing off the trees, pumpkins that adorn farm stands and front doorways and the appearance of colorful mums at the garden centers. It's funny how baking can make these images appear as if by magic or by childhood memories of coming home from school to the spicy scents of what summarizes to me the meaning of Fall. Looking into the oven window to see a craggy pumpkin loaf begging to be eaten immediately and dying that it needs to cool beforehand. I see the same look with my own children and know exactly what memories are being created with the scents of Fall in my home.

Equipment needed:

Mixing bowl

Large whisk

Rubber spatula

9"x4" Loaf pan or 12 Cup Muffin pan

Pantry Supplies:

1 Can 15 oz. Can Pumpkin Puree

 1/2 Cup Vegetable Oil

2  1/4 Cups Flour

1  2/3 cup Sugar

3 Eggs

1 tsp Cinnamon, 1/4 tsp Clove, 1/4 tsp Nutmeg,  3/4 tsp Ginger

3/4 tsp Salt, 3/4 tsp Baking Soda,  1 1/2 tsp Baking Powder

Recipe:

In a mixing bowl combine pumpkin puree, sugar, oil, and eggs. Mix well. Add baking soda, baking powder and salt. Mix well. Add flour and mix to combine. Spray your loaf pan with non-stick spray and add batter. In a small bowl combine 2 Tbs granulated sugar and 2 tsp cinnamon. Cover the top of the unbaked loaf with the cinnamon/sugar mixture and bake in a 350 degree oven 65-70 minutes or until a skewer inserted into the middle comes out clean.  This recipe can be adapted to make 12 + muffins as well.