Thursday, October 5, 2017

Super Moist Pumpkin Bread

Super Moist Pumpkin Bread


3 cups Sugar (I did 1 1/2 cups dark brown sugar and 1 1/2 cups granulated sugar)
3-⅓ cups Flour
2 teaspoons Baking Soda
½ Tablespoons Baking Powder
1-½ teaspoon Salt
1 teaspoon Nutmeg
1 teaspoon Ground Cloves
1 teaspoon Cinnamon
4 whole Eggs
1 can Pumpkin (15 Oz.)
1 cup Oil (I used 1/2 cup oil and 1/2 cup unsweetened applesauce)
1/2 cup turbinado sugar

3 strips Aluminum Foil

Instructions:
Add wet ingredients (eggs, pumpkin, oil) to the dry ingredients all at once.
Mix well with a mixer till smooth and the delicious smell makes you start drooling slightly.
Grease 3 loaf pans (9×4) and pour equal amounts of the yummy batter into each pan.
Sprinkle turbinado sugar on top.
OR...alternatively, do a sugar/butter/cinnamon glaze AFTER it bakes - see below

Bake at 350 degrees for 45 minutes to an hour. You’ll know it’s ready when the top will start cracking and when you put a toothpick/knife in, it comes out clean.
Set out to cool for about 5 minutes.

if doing the glaze, mix 2 tablespoons of melted butter with 1/2 tsp cinnamon and add powdered sugar until it gets to a "glaze" consistency. I think I added about 1/4 cup, and then I added about a tablespoon of coconut milk (regular milk would work too, I just did't have any!). Poke a million tiny holes in the top of the bread with a toothpick and pour the glaze on top.

Here’s the trick on keeping it SUPER moist.
After letting it cool for about 5 minutes, take out a roll of aluminum foil. Pull out a large piece and then turn over the pan to drop one of the loaves right smack in the middle. Quickly fold the foil over (taking care not to burn the crap out of your fingers) and secure very tightly. Then set aside and let it cool off while being wrapped in the foil. Repeat and do the same to the other 2 loaves.

Sunday, August 20, 2017

Orzo Summer Salad

Ingredients: 

16 oz Orzo pasta
2 cups halved red/yellow grape or cherry tomatoes
1 cup slivered almonds, toasted
2 green onions, chopped
2 Tblsp. fresh basil leaves, shredded in chiffonade (thinly sliced)
4-5 ounces feta cheese crumbles
Dressing:
1 tsp Dijon mustard
½ cup olive oil
2 lemons, juiced or 2 Tblsp. Lemon juice
salt and pepper to taste

Bring a large pot of salted water to boiling and cook orzo for 8-9 minutes. Cook to tender but firm, don’t overcook. Drain and let cool. 
Whisk together dressing ingredients and let sit a few minutes. Combine and toss orzo with tomatoes, almonds, green onions, feta, and basil. Toss with dressing and add salt and pepper to taste. 

Saturday, April 22, 2017

Perfect Baked Salmon

1 Salmon fillet (about 2 pounds)
2 tablespoons butter, softened
1/4 C chicken broth or soy sauce and honey
2 tablespoons lemon juice
1/2 teaspoon pepper
1/2 teaspoon dried tarragon, or rosemary, or any spice that is good with fish

Rinse salmon and pat dry.  Place in a greased baking dish.  Brush with butter.  Combine remaining ingredients; pour over salmon. 

Bake uncovered, at 425 degrees for 15-20 minutes or until fish flakes easily with fork.  160-165 degrees internal temp.
Yields:  8 servings

Dill Sauce

1/2 C sour cream
2 tablespoons lemon juice
2 teaspoons dill
1/2 teaspoon dry mustard
pinch of sugar

Heat until warm, but do not boil.