Sunday, November 15, 2009
Subscribers may notice a few changes and I promise I’ll explain, but let’s get to the food first.
At some point during this harvest and canning season, I became a bit obsessed and began looking for anything I could find to put up for the winter. You’d think I was Caroline Ingalls worrying about a long winter on the prairie, rather than a modern day woman with full access to grocery stores.
It started with one pumpkin I bought at the farmer’s market. It sat on my counter for quite a while, admired in passing, but mostly ignored. Then I bought two more sugar pumpkins to decorate for Halloween (and later eat). A week ago I stopped at a local apple orchard and farm stand and they were selling sugar pumpkins for 50 cents each! Of course I bought five.
Knowing what the Kitchen Genius would say, I actually hid three of them in my Jeep. Every time I turned a corner, the sound of them rolling around tweaked my guilt. Well this weekend it was time to deal with all those pumpkins.
Making homemade pumpkin puree is so easy I don’t know why everyone doesn’t do it. First I split the pumpkin in half, vertically and scooped out all the seeds and stringy stuff with a spoon.
Then I put them face down on two baking sheets covered with aluminum foil that was lightly greased with olive oil. (I had to repeat this procedure twice to process all my pumpkins.) Bake at 350 degrees for 45 minutes to one hour until tender when poked with a knife.
Cool thoroughly and scoop out the pumpkin flesh into a bowl. Mash with a potato masher and it is ready to use or freeze.
I froze 18 cups, but I also wanted to bake something with the fresh pumpkin. On Saturday I came across a recipe for pumpkin bread by Pam at For the Love of Cooking. I made five changes to her recipe to accommodate the ingredients I had on hand, so I’ll included my revised recipe here (so I can remember it next time I want to make it), but I urge you to head over to visit Pam because she has some really wonderful recipes and beautiful photos.
Saturday night we used the pumpkin bread as the base for a pumpkin shortcake made with Cape Cod Creamery pumpkin ice cream (double pumpkin!) and whipped cream. Do I really need to tell you how good this was?
Now onto the business…and this might interest anyone whose blog subscriptions are handled by FeedBlitz.
One of my subscribers (thanks Christie!!!) brought it to my attention that there was an ad for third term abortions at the bottom of the email post she received from me. I’m not going to get into the politics of THAT. Suffice to say, I do not want ads like that on my blog.
I even find the ads for belly fat offensive. This is a food blog, not a diet site. So I’ve decided to pay a small monthly fee to be ad free. I think it’s worth it.
The second change I made was at the suggestion of the lovely Pam who inspired me to make pumpkin bread. She warned me that having all of my content available in an email left me incredibly vulnerable to content theft. This happened to her a while back and it was a nightmare.
So from now on (if I formatted it correctly), there will be only about 100 words of the post (a teaser) in your email and you will need to visit the actual site to read the rest. I hope you don’t mind one more click to read my posts, but if you do, please let me know in the comments section. You do not have to have a Google account to leave a comment. Or you can email me privately at email@example.com. Thank you for your patience and support while I work out the bugs in the new format.
Pumpkin Bread with Raisins and Peacans
recipe adapted from For the Love of Cooking
2 cups fresh pumpkin
1/2 cup vegetable oil
1 cup brown sugar
1 1/2 cups plus 1 tablespoon flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon ginger
1/2 cup golden raisins
1/2 cup coarsely chopped pecans
Preheat oven to 325 degrees. Grease a 9 X 5 loaf pan with butter. In a large mixing bowl, mix together the pumpkin, oil, eggs and brown sugar on medium speed until well blended. In a separate bowl, combine the flour, salt, baking soda, baking powder, and spices. Stir into the pumpkin mixture and mix on low until combined. Fold in the raisins and pecans and pour batter into loaf pan. Bake for 55 – 65 minutes or until a toothpick comes out clean when inserted in the center of the loaf.
For a printable recipe click here