The word pumpkin originates from the word pepon, which is Greek for “large melon”. The French adapted this word to pompon, which the British changed to pumpion and later American colonists changed that to the word we use today, “pumpkin”.
The color of pumpkins plus the the crisp Fall air reminds us of holidays, and the smell of freshly cooked pumpkin recipes.
This is a delicious delicious pumpkin bread recipe that I got from my grandmother when I was a young cook with my own family.
Note: I have substituted my own cooked pumpkin puree in this recipe for years and it gives it a wonderful fresh taste. I have used my left over jack-o-lantern by cooking it the day after I carved it, but it is even better when you use a sweet pie pumpkin. Pie pumpkins are smaller, sweeter, less grainy textured pumpkins than the usual jack-o-lantern types. See recipe to cook your own pumpkin.
INGREDIENTS
2 cups sugar
1/2 cup vegetable oil or 1/4 cup oil and 1/4 cup applesauce
2 eggs, lightly beaten
1 cup solid-pack pumpkin
1 2/3 cups all-purpose flour
1 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon, ground
1 teaspoon nutmeg, ground
1/2 teaspoon clove, ground
1/4 teaspoon allspice, ground
1/2 cup water
1/2 nuts and or raisins
DIRECTIONS
Preheat oven to 350 F. In a large bowl, combine sugar, oil and eggs. Add pumpkin and mix well. Combine dry ingredients; add to the pumpkin mixture alternately with water. Pour into greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 F for 60-70 minutes or until bread tests done. Cool in pans 10 minutes before removing to a wire rack; cool completely.
My grandmother had the Best Bread Pudding Recipe without a doubt. It is still one of my favorite desserts. Imagine my surprise on my first trip to New Orleans to discover all Bread Pudding is NOT alike!
There are actually several variations of this dessert. My grandmother’s version is a variation of a traditional dessert popular in British Cuisine. It is called bread and butter pudding and is often confused with bread pudding. Cubed bread is placed in a pan and then covered with an egg mixture to make a custard. After it is baked, the bread rises to the top to form a “crust” like topping. It tastes similar to French toast. The egg mixture forms a rich custard pudding at the bottom. Of course, my grandmother added her secret spices to give this a sweet nutmeg flavor. It is absolutely wonderful!
Louisiana bread pudding is made entirely differently and is just as good. The common ingredient is stale bread, but that is where the similarities end. The bread pudding consistency is similar to a moist cake and is warm served with a wonderful vanilla, whiskey, or rum sauce. The smell is heavenly and if you get a chance to visit New Orleans, this is a MUST have dessert that is served at most restaurants.
The following recipe, a specialty of my New Orleans sister-in-law, is a requested dessert at holidays, parties or any special occasion. The secret to this recipe is the bread. Stale french bread is the best. Use the long narrow loaves, if available. No matter what size pan she uses, it is always empty at the end of our family gatherings!
Best Bread Pudding Recipe
Ingredients
6 – 8 cups stale bread, broken in cubes
1 can evaporated milk
2 cups sugar
8 tablespoons butter, melted
3 eggs
2 tablespoons vanilla
1 large can fruit cocktail, drained
3/4 can condensed milk
1 teaspoon nutmeg
1 cup raisins
Directions
Combine milks, butter, eggs, vanilla, sugar, nutmeg. Fold in bread and stir. Mixture should be very moist.
Add fruit cocktail and raisins. Mix well. Pour mixture into a 9×13 baking pan. Bake at 350 degrees approximately 1 hour or until top is golden brown. Serve warm with whiskey sauce.
Variations
You can leave out the raisins. Try adding blueberries, peaches, or apples.
Although my grandmother’s recipe is still one of my favorite desserts, I can truthfully say that this is the Best Bread Pudding Recipe – New Orleans Style!
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You may find it exciting that the wedding cake was thrown to bride instead of eating in the past. The wedding cake slice was thrown by bride and groom on each other at the same time in formal marriages, to mean the beginning of their life as a union of husband and wife. It was thought as a sign of fertility for the couples in the tradition. It is one of the events most eagerly included in each marriage. The rice and wheat grains are also a sign of wealth and there were showed to groom and bride. Some marriages always follow these habits. Wedding cake is a part of the ceremony.
How to find out good recipe for wedding cake?
You should find the correct wedding cake recipe, a flavor that both bride and groom should enjoy. There is no need to have expensive cake but a cake which will be appreciated by everyone.
There are many areas to find out wedding cake recipe. You can ask your friends to know the details about their marriages. You can find from the internet and refer the local stores or recipe books. You should select several cakes that you want to test, based on the ingredients then you can know how your real wedding cake would resemble and what would be the recipe of your wedding cake.
How to select your recipe for wedding cake?
The chocoholic is a soft cake with the rich cocoa filling or with the normal flavor of fruits or candy. If you are going to ask a baker to make your wedding cake, bring several various kinds of recipes to him and ask for the cake piece models which are similar to the recipe that you’ve found. It is one of the best experiments of shopping for some of the wedding preparations and find out the recipe of your wedding cake. Pottery decorations in their cake or breads can create a very stylish look. Decorate the cake with a heritage lace and modern ribbons for a stylish wedding cake.You may find it exciting that the wedding cake was thrown to bride instead of eating in the past. The wedding cake slice was thrown by bride and groom on each other at the same time in formal marriages, to mean the beginning of their life as a union of husband and wife. It was thought as a sign of fertility for the couples in the tradition. It is one of the events most eagerly included in each marriage. The rice and wheat grains are also a sign of wealth and there were showed to groom and bride. Some marriages always follow these habits. Wedding cake is a part of the ceremony.
The chocoholic is a soft cake with the rich cocoa filling or with the normal flavor of fruits or candy. If you are going to ask a baker to make your wedding cake, bring several various kinds of recipes to him and ask for the cake piece models which are similar to the recipe that you’ve found. It is one of the best experiments of shopping for some of the wedding preparations and find out the recipe of your wedding cake. Pottery decorations in their cake or breads can create a very stylish look. Decorate the cake with a heritage lace and modern ribbons for a stylish wedding cake.
Though the health benefits of whole grains are well known, plenty of people still can’t get over the taste.
Accustomed to the puffy softness of white breads, some people balk at the strong flavor and chewy texture that comes with whole grains, especially in whole-grain breads. There are easy ways around this.
First, try baking whole-grain bread at home, where you have more control over the consistency of the final product. Second, try a transitional recipe, one that blends whole-wheat and white flours.
Johnson & Wales University baking instructor Peter Reinhart has developed an innovative technique that makes it relatively simple to produce whole-grain breads with rich flavors and pleasant textures.
Reinhart uses a two-day method and creates two “pre-doughs” that separate the functions of flavor development and leavening. On the second day the two doughs are combined into a final dough, which then is formed into loaves and baked.
This technique gives you more flexibility. Traditional bread must rise several times, then be baked without delay. With Reinhart’s method, you can create the two pre-doughs, called the soaker and the starter, in little time, then hold them in the refrigerator for up to three days before combining them into a final dough for baking.
This recipe for Transitional Cinnamon Raisin Bread from Reinhart’s book, “Peter Reinhart’s Whole Grain Breads,” looks daunting but requires less than an hour of hands-on time.
The resulting bread is moist with a crisp crust and pleasant texture. Whole-grain skeptics and lovers will appreciate the comforting cinnamon flavor and the personal touch that goes into home baking.
Transitional Cinnamon
Raison Bread
For the soaker:
21/4 cups whole-wheat flour
5/8 teaspoon salt
3/4 cup plus 2 tablespoons milk, buttermilk, yogurt, soy milk or rice milk
11/3 cups raisins (optional)
For the starter:
21/4 cups unbleached bread flour
1/4 teaspoon instant yeast
3/4 cup milk, buttermilk, yogurt, soy milk or rice milk, at room temperature
1 large egg, slightly beaten
For the final dough:
3/4 cup plus 2 tablespoons whole-wheat flour
5/8 teaspoon salt
21/4 teaspoons instant yeast
1 tablespoon honey
1/4 cup melted butter
1 teaspoon cinnamon
1/4 cup cinnamon sugar (3 tablespoons sugar mixed with 2 teaspoons cinnamon)
To make the soaker:
In a large bowl, combine flour, salt and milk. Mix for 1 minute, or until all the flour is hydrated and the ingredients form a ball of dough. If using the raisins, knead them into the dough.
Cover bowl loosely with plastic wrap and leave at room temperature for 12 to 24 hours. If it will be more than 24 hours, refrigerate for up to 3 days. Remove it 2 hours before mixing.
To make the starter:
In a second large bowl, mix bread flour, yeast, milk and egg until they form a ball of dough. Knead the dough for 2 minutes in the bowl. The dough should feel very tacky.
Knead it for another minute. Cover bowl tightly with plastic wrap and refrigerate at least 8 hours and up to 3 days.
About 2 hours before mixing the final dough, remove the starter from the refrigerator.
To make the final dough:
On a lightly floured counter, use a metal pastry scraper to chop soaker and starter into 12 smaller pieces each. Sprinkle pieces with flour to keep them from sticking together.
In the mixer bowl of a stand mixer, combine the dough pieces with flour, salt, yeast, honey, butter and cinnamon. Mix with the paddle attachment (preferable) or dough hook on slow for 1 minute to bring the ingredients together into a ball. Switch to dough hook and mix on medium-low, occasionally scraping down the bowl, until everything is well-combined, 2 to 3 minutes. Add more flour or water as needed until the dough is soft and slightly sticky.
Dust a work surface with flour, then roll dough in the flour to coat. Knead by hand, incorporating only as much extra flour as needed, until the dough feels soft and tacky, but not sticky, 3 to 4 minutes. Form into a ball and let it rest on the work surface for 5 minutes while you prepare a clean, lightly oiled bowl.
Resume kneading dough to strengthen the gluten and make any final water or flour adjustments, about 1 minute. The dough should have strength, yet feel soft and supple, and very tacky. Form the dough into a ball. Place in prepared bowl, rolling to coat with oil. Cover loosely with plastic wrap and let dough rise at room temperature until it is about 11/2 times its original size, about 45 to 60 minutes.
When dough has risen, lightly coat 2 standard loaf pans with cooking spray.
Dust work surface with 1 tablespoon flour and gently transfer dough to work surface with a plastic bowl scraper (try not to rip or tear the dough).
Divide dough in half, then roll each piece into an 8-inch square about 1/2-inch thick. Sprinkle each square with some of the cinnamon sugar. Tightly roll up each square. Place loaves into pans.
Mist tops of loaves with cooking spray, then cover loosely with plastic wrap and let rise at room temperature until the loaves crest above the pans, about 1 hour.
Meanwhile, heat oven to 400 degrees. Place pans on middle rack of oven, lower temperature to 325 degrees, and bake for 20 minutes. Rotate pan 180 degrees and continue baking, until the loaves are a rich brown on all sides, sound hollow when thumped on the bottom, and register at least 195 degrees at the center, another 25 to 40 minutes.
Transfer loaves to a cooling rack and allow to cool for at least 1 hour before serving. Makes 2 loaves.
Amish Bread Starter, creating a “Sour-dough” like bread. This starter makes a cinnamon bread, with optional raisins and nuts.
Amish Recipes
2/3 c. sugar
2/3 c. milk
2/3 c. flour
2/3 c. oil
3 eggs
1/2 tsp. salt
1/2 tsp. vanilla
1 to 1 1/2 tsp. cinnamon
1 c. sugar
2 c. flour
1 1/4
tsp. baking powder
1 tsp. baking soda
Combine ingredients in large airtight container with lid. Store at room temperature, do not refrigerate. Stir every day
for 17 days. The recipe makes more than the 1 cup needed. But allows for evaporation.
Now the starter is ready. The following instructions are for either the starter you created above, or received from a loving friend.
For the next 10 days handle starter according to the following instructions.
Day 1, receive the starter
Day 2, 3 & 4 – stir
Day 5, Add 1 cup each flour, sugar and milk.
Day 6 & 7, stir
Day 8 & 9, stir
Day 10, Add 1 cup flour, sugar and milk.
Divide into 3 containers of 1 cup each for friends.
After removing the 3 cups of batter, mix in the following ingredients: Using a fork, beat by hand until well blended.
Add 1 cup raisins and 1 cup nuts (optional).
Grease pans with butter, sprinkle with sugar instead of flour. Bake at 325 for 1 hour. Cool 10 minutes, remove from pans.
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