Poppy Chow (Pictures here and recipe here.)
Notes: I am definitely going to be trying this for holiday gifts I think...
* 9 cups Air-Popped Popcorn
* 1 cup Semi-Sweet Chocolate Chips
* ½ cups Natural Peanut Butter
* ¼ cups Butter (1/2 Stick)
* 1 teaspoon Vanilla Extract
* 1-½ cup Powdered Sugar
In microwave or double boiler, melt chocolate, peanut butter, and butter until melted. Stir in vanilla. Place the popped popcorn* in a large bowl and pour the chocolate mixture over all. Stir until evenly coated. Add the powdered sugar and stir until each piece is covered. Spread out on cookie sheets to set the chocolate. Try not to eat the whole batch immediately. If you have any leftover, store in an airtight container.
*Be sure to first remove any unpopped kernels from the popcorn! We don’t want any broken teeth!
Monday, November 29, 2010
Simple Sloppy Joes
Simple Sloppy Joes
Notes: I love this recipe. It's better than any mix I've ever had.
2 lbs. ground beef (I almost never put this much in.)
1 large onion (I also usually don't put this much in since I precook my beef with onion)
2 garlic cloves, minced
1 8oz can tomato sauce
1 6oz can tomato paste
1/2 c. ketchup
1/3 c. packed brown sugar
2 tbsp soy sauce
buns, bread, etc.
In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in tomato sauce and paste, ketchup, brown sugar and soy sauce; mix well. Bring to a boil. Reduce heat; cover and simmer 15-20 minutes, stirring occasionally. Spoon about 1/2 c. meat mixture onto each bun.
Notes: I love this recipe. It's better than any mix I've ever had.
2 lbs. ground beef (I almost never put this much in.)
1 large onion (I also usually don't put this much in since I precook my beef with onion)
2 garlic cloves, minced
1 8oz can tomato sauce
1 6oz can tomato paste
1/2 c. ketchup
1/3 c. packed brown sugar
2 tbsp soy sauce
buns, bread, etc.
In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in tomato sauce and paste, ketchup, brown sugar and soy sauce; mix well. Bring to a boil. Reduce heat; cover and simmer 15-20 minutes, stirring occasionally. Spoon about 1/2 c. meat mixture onto each bun.
Cinnamon Bun Pancakes
Cinnamon Bun Pancakes (From here.)
Notes: I made these today. They were SO good! We had leftover vanilla frosting from cupcakes, so we melted it and topped them with that. Delicious! I will definitely make them again.
* 1-½ cup All-purpose Flour
* 3 Tablespoons White Sugar
* ½ teaspoons Salt
* 4 teaspoons Baking Powder
* 1 Tablespoon Cinnamon
* 2 whole Eggs Beaten
* 1 cup Milk
* 2 Tablespoons Corn Syrup
* ¼ cups Butter, Melted
* 1 Tablespoon Vanilla
In medium bowl, combine flour, sugar, salt, baking powder and cinnamon with a whisk. Whisk well to make sure everything is combined.
In separate large bowl, beat together eggs, milk, corn syurp, butter and vanilla. Stir in flour mixture.
Heat a lightly oiled griddle or frying pan over medium/low heat. Pour about 1/4 cup batter onto griddle. Brown on both sides.
Serve warm with icing drizzled over the top.
Notes: I made these today. They were SO good! We had leftover vanilla frosting from cupcakes, so we melted it and topped them with that. Delicious! I will definitely make them again.
* 1-½ cup All-purpose Flour
* 3 Tablespoons White Sugar
* ½ teaspoons Salt
* 4 teaspoons Baking Powder
* 1 Tablespoon Cinnamon
* 2 whole Eggs Beaten
* 1 cup Milk
* 2 Tablespoons Corn Syrup
* ¼ cups Butter, Melted
* 1 Tablespoon Vanilla
In medium bowl, combine flour, sugar, salt, baking powder and cinnamon with a whisk. Whisk well to make sure everything is combined.
In separate large bowl, beat together eggs, milk, corn syurp, butter and vanilla. Stir in flour mixture.
Heat a lightly oiled griddle or frying pan over medium/low heat. Pour about 1/4 cup batter onto griddle. Brown on both sides.
Serve warm with icing drizzled over the top.
Blueberry Zucchini Bread
Blueberry Zucchini Bread
Notes: Soooooo good. I subbed the oil with 3/4 c. apple sauce and 1/4 c. oil, and it was still moist and great!
3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries (2 cups)
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans. (I use two large loaf pan)
In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans. (or large loaf pans)
Bake 50 minutes in the preheated oven(I baked mine for 1 hour), or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
Notes: Soooooo good. I subbed the oil with 3/4 c. apple sauce and 1/4 c. oil, and it was still moist and great!
3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries (2 cups)
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans. (I use two large loaf pan)
In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans. (or large loaf pans)
Bake 50 minutes in the preheated oven(I baked mine for 1 hour), or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
Saturday, November 27, 2010
Easy Apple Strudel from Campbell's 4 Ingredients or Less
Thaw Time: 30 minutes
Prep Time: 10 minutes
Bake Time: 35 minutes
1/2 pkg. Pepperidge Farm Frozen Puff Pastry Sheets (1 sheet)
1 egg
1 tbsp. water
1 can apple pie filling
2 tbsp. raisins, optional
Confectioners' sugar, optional
Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 375 degree. Mix egg and water.
Unfold pastry on lightly floured surface. Roll into 16 x 12 inch rectangle. With short side facing you, spoon pie filling on bottom half of pastry to within 1 inch of edges. Sprinkle with raisins, if desired. Starting at short side, roll up like a jelly roll. Place seam side down on baking sheet. Tuck ends under to seal. Brush with egg mixture. Cut several 2 inch slits about 2 inches apart on top.
Bake for 35 minutes or until golden. Cool on baking sheet on wire rack 30 minutes. dust with confectioners' sugar, if desired; slice and serve warm.
Serves 6
Prep Time: 10 minutes
Bake Time: 35 minutes
1/2 pkg. Pepperidge Farm Frozen Puff Pastry Sheets (1 sheet)
1 egg
1 tbsp. water
1 can apple pie filling
2 tbsp. raisins, optional
Confectioners' sugar, optional
Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 375 degree. Mix egg and water.
Unfold pastry on lightly floured surface. Roll into 16 x 12 inch rectangle. With short side facing you, spoon pie filling on bottom half of pastry to within 1 inch of edges. Sprinkle with raisins, if desired. Starting at short side, roll up like a jelly roll. Place seam side down on baking sheet. Tuck ends under to seal. Brush with egg mixture. Cut several 2 inch slits about 2 inches apart on top.
Bake for 35 minutes or until golden. Cool on baking sheet on wire rack 30 minutes. dust with confectioners' sugar, if desired; slice and serve warm.
Serves 6
Milk Gravy
1/2 lb. ground beef, turkey or sausage
2 cups milk
3 Tbsp. flour
1/4 tsp. pepper
1/2 tsp. salt
Brown meat in skillet; drain, rinse & return to skillet. In a small bowl whisk the flour & seasonings into the milk. Pour into skillet with the ground meat and heat on medium heat, stirring constantly until thickened.
2 cups milk
3 Tbsp. flour
1/4 tsp. pepper
1/2 tsp. salt
Brown meat in skillet; drain, rinse & return to skillet. In a small bowl whisk the flour & seasonings into the milk. Pour into skillet with the ground meat and heat on medium heat, stirring constantly until thickened.
Gravy
Flour Gravy - from Quick & Healthy
1 cup cold broth, fat removed (chicken, turkey or beef)
2 Tbsp. flour
seasonings to taste
Kitchen Bouquet (optional)
Pour 1/4 cup broth in a covered container. Add flour and sake well to avoid lumps. In a small saucepan, combine remainder of broth with the flour mixture. Heat on medium, stirring constantly with a wire whisk, until thickened. Add a drop of Kitchen Bouquet if a darker brown color is desired.
Note: Use 3 1/2 Tbsp. of flour for one 14 1/2 oz. can of broth.
Cornstarch Gravy from Quick & Healthy
Use 1 Tbsp. cornstarch in place of flour and follow remainder above.
Note: Use 1 3/4 Tbsp. cornstarch for one 14 1/2 oz. can of broth.
1 cup cold broth, fat removed (chicken, turkey or beef)
2 Tbsp. flour
seasonings to taste
Kitchen Bouquet (optional)
Pour 1/4 cup broth in a covered container. Add flour and sake well to avoid lumps. In a small saucepan, combine remainder of broth with the flour mixture. Heat on medium, stirring constantly with a wire whisk, until thickened. Add a drop of Kitchen Bouquet if a darker brown color is desired.
Note: Use 3 1/2 Tbsp. of flour for one 14 1/2 oz. can of broth.
Cornstarch Gravy from Quick & Healthy
Use 1 Tbsp. cornstarch in place of flour and follow remainder above.
Note: Use 1 3/4 Tbsp. cornstarch for one 14 1/2 oz. can of broth.
Sunday, November 21, 2010
Christmas Wreath
Melt together 30 large marshmallows & 1 stick margarine. Stir in green food coloring (probably 6 to 10 drops to get a darker color) & 1 tsp vanilla. Mix well.
In a large bowl measure 3 1/2 cups corn flakes. Pour marshmallow mixture over top & mix until corn flakes are coated well.
Spoon onto wax paper in the shape of a wreath.
I use a full strand of Twizzler's Pull & Peel & cut into pieces for the "holly berries". Then use several strands & shape it into a bow for the bottom of the wreath. You can also use red M&M's or Red Hots for the berries. Also for added color I use sprinkles all over the wreath.
I have also made this into "nests" for Easter. You can put in peeps & candy eggs.
In a large bowl measure 3 1/2 cups corn flakes. Pour marshmallow mixture over top & mix until corn flakes are coated well.
Spoon onto wax paper in the shape of a wreath.
I use a full strand of Twizzler's Pull & Peel & cut into pieces for the "holly berries". Then use several strands & shape it into a bow for the bottom of the wreath. You can also use red M&M's or Red Hots for the berries. Also for added color I use sprinkles all over the wreath.
I have also made this into "nests" for Easter. You can put in peeps & candy eggs.
Hawaiian Haystacks--crockpot style
Hawaiian Haystacks--Crockpot Style (from here.)
Notes: I only put the chicken, milk, butter, and soup in the crock pot. I used cream of chicken soup instead of cream of mushroom. I left the rest to add as toppings For toppings, we had: pineapple tidbits, green onions, slivered almonds, chow mien noodles, coconut, and shredded cheese.
3-4 Chicken breasts
1 1/2 Cups milk
1/4 Cup butter
1 Small can of crushed pineapple
1 Can cream of mushroom soup
1/4 Cup chopped Celery
1-2 Cups shredded cheese
Put all ingredients in crockpot, season with salt and pepper and cook on low for 6-8 hours. Cook rice seperately, then put chicken mixture on rice and top with chow mein noodles.
*Optional ingredients: almonds, carrots, parsley, mushrooms, green onions, coconut or chopped tomatoes.
Notes: I only put the chicken, milk, butter, and soup in the crock pot. I used cream of chicken soup instead of cream of mushroom. I left the rest to add as toppings For toppings, we had: pineapple tidbits, green onions, slivered almonds, chow mien noodles, coconut, and shredded cheese.
3-4 Chicken breasts
1 1/2 Cups milk
1/4 Cup butter
1 Small can of crushed pineapple
1 Can cream of mushroom soup
1/4 Cup chopped Celery
1-2 Cups shredded cheese
Put all ingredients in crockpot, season with salt and pepper and cook on low for 6-8 hours. Cook rice seperately, then put chicken mixture on rice and top with chow mein noodles.
*Optional ingredients: almonds, carrots, parsley, mushrooms, green onions, coconut or chopped tomatoes.
Monday, November 15, 2010
Spaghetti Fiesta - from Sue
12 oz. fully cooked turkey smoked sausage cut into 1/2" pieces
4 tsp. margarine (Sue uses olive oil)
2 cups shredded cabbage
1 red or green pepper, sliced into strips
2 cups zucchini, cut into 1" strips
1 onion, sliced into rings
1 clove garlic, minced or 1/8 tsp. minced garlic
2 tsp. chicken flavor instant bouillon
3/4 cup water
1 tsp. thyme leaves
1/2 tsp. salt
1/2 tsp. pepper
2 cups cooked spaghetti (3 oz. dry)
Brown sausage in skillet briefly and then stir-fry cabbage in margarine. Add red pepper, zucchini, onion and garlic. Stir fry approximately 5 minutes. Stir in bouillon, water and seasonings and simmer 5 minutes. Drain cooked spaghetti and toss with sausage mixture. Serve immediately.
4 tsp. margarine (Sue uses olive oil)
2 cups shredded cabbage
1 red or green pepper, sliced into strips
2 cups zucchini, cut into 1" strips
1 onion, sliced into rings
1 clove garlic, minced or 1/8 tsp. minced garlic
2 tsp. chicken flavor instant bouillon
3/4 cup water
1 tsp. thyme leaves
1/2 tsp. salt
1/2 tsp. pepper
2 cups cooked spaghetti (3 oz. dry)
Brown sausage in skillet briefly and then stir-fry cabbage in margarine. Add red pepper, zucchini, onion and garlic. Stir fry approximately 5 minutes. Stir in bouillon, water and seasonings and simmer 5 minutes. Drain cooked spaghetti and toss with sausage mixture. Serve immediately.
Fiesta Chili - from Faith
2.5 pounds ground chuck *
1 medium chopped onion
1 chopped green pepper
Chopped garlic **
1 can kidney beans ***
1 can black beans
1 can pinto beans
3 cans Red Gold diced petite chili tomatoes ****
1 package taco seasoning
1 package Hidden Valley Ranch dressing
1 can corn
1 can white or shoepeg corn
½ habanero pepper
Shredded cheddar cheese
Sour cream
Brown meat and drain. Mix canned ingredients with all others. Add ½ to 1 cup water to thin if necessary. Simmer for at least one hour.
Garnish with cheese and sour cream. Makes over 1 gallon.
I precooked the ground beef and then put it all in the slow cooker.
*I used just 2 pounds – seemed like plenty
**I used two small cloves
***I used chili hot beans
****The tomatoes I had were not “chili” tomatoes, just plain, which is why I used the chili hot beans instead of kidney beansCheeseburger Soup - from Joan
1/2 lb. ground beef
1/2 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp. dried basil
1 tsp. dried parsley flakes
4 tbsp. butter or margarine, divided
3 cups chicken broth
4 cups diced, peeled potatoes
1/4 cup all purpose flour
8 oz. processed American Cheese, cubed (I substituted 2% shredded mild cheddar)
1 1/2 cups milk
3/4 tsp. salt
1/4 tsp. pepper
1/4 cup sour cream
In a 3-quart saucepan, brown beef; drain and set aside. In same saucepan, saute onions, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat, cover and simmer 10 to 12 minutes or until potatoes are tender.
Meanwhile, in a small skillet, melt remaining butter. Add flour, cook and stir 3 to 5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Add cheese, milk, salt & pepper. Cook and stir until cheese melts. Remove from the heat; blend in sour cream.
1/2 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp. dried basil
1 tsp. dried parsley flakes
4 tbsp. butter or margarine, divided
3 cups chicken broth
4 cups diced, peeled potatoes
1/4 cup all purpose flour
8 oz. processed American Cheese, cubed (I substituted 2% shredded mild cheddar)
1 1/2 cups milk
3/4 tsp. salt
1/4 tsp. pepper
1/4 cup sour cream
In a 3-quart saucepan, brown beef; drain and set aside. In same saucepan, saute onions, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat, cover and simmer 10 to 12 minutes or until potatoes are tender.
Meanwhile, in a small skillet, melt remaining butter. Add flour, cook and stir 3 to 5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Add cheese, milk, salt & pepper. Cook and stir until cheese melts. Remove from the heat; blend in sour cream.
Broccoli Soup - from Sue
1 10 oz. pkg chopped broccoli (thawed & cooked)
6 tbsp. margarine
1 tbsp. onion
5 tbsp. flour
1 cup chicken broth
2 cups milk
1/4 tsp. salt & pepper
cheese (optional)
Blend & heat margarine, flour and onion. Stir in broth & milk slowly. Add rest of ingredients and heat through.
6 tbsp. margarine
1 tbsp. onion
5 tbsp. flour
1 cup chicken broth
2 cups milk
1/4 tsp. salt & pepper
cheese (optional)
Blend & heat margarine, flour and onion. Stir in broth & milk slowly. Add rest of ingredients and heat through.
Chunky Black Bean & Sweet Pototao Chili - from Karen
2 tsp. vegetable oil
1 cup chopped sweet onion
2 red or green bell peppers or 1 of each, cut into 1/2 inch chunks
4 cloves garlic, minced
1 tsp. chili powder
1 can (about 14 oz.) fire-roasted diced tomatoes, undrained
1 tbsp. minced chipotle chiles in adobo* (Karen substituted La Preferida mild green chiles)
1 small sweet potato (8 oz.), peeled and cut into 1/2 inch chunks (1 1/2 cups)
1 can (about 15 oz.) black beans, rinsed and drained
1/2 cup chopped cilantro or green onions (optional)
*Puree the contents of a 7 oz. can of chilies in a blender. Refrigerate or freeze remaining pureed chiles for another use.
1. Heat oil in large saucepan over medium heat. Add onion; cook & stir 5 minutes. Add bell peppers, garlic and chili powder; cook and stir 2 minutes.
2. Add tomatoes and their juices, chipotle chiles and sweet potato; bring to a boil. Cover and simmer over medium-low heat 15 minutes. Stir in black beans; cover and simmer 8 to 10 minutes for until vegetables are tender. (Chili will be thick; thin with water as desired.)
3. Ladle in shallow bowls; top with cilantro or green onions, if desired.
Makes 5 servings (1 1/4 cups per serving)
1 cup chopped sweet onion
2 red or green bell peppers or 1 of each, cut into 1/2 inch chunks
4 cloves garlic, minced
1 tsp. chili powder
1 can (about 14 oz.) fire-roasted diced tomatoes, undrained
1 tbsp. minced chipotle chiles in adobo* (Karen substituted La Preferida mild green chiles)
1 small sweet potato (8 oz.), peeled and cut into 1/2 inch chunks (1 1/2 cups)
1 can (about 15 oz.) black beans, rinsed and drained
1/2 cup chopped cilantro or green onions (optional)
*Puree the contents of a 7 oz. can of chilies in a blender. Refrigerate or freeze remaining pureed chiles for another use.
1. Heat oil in large saucepan over medium heat. Add onion; cook & stir 5 minutes. Add bell peppers, garlic and chili powder; cook and stir 2 minutes.
2. Add tomatoes and their juices, chipotle chiles and sweet potato; bring to a boil. Cover and simmer over medium-low heat 15 minutes. Stir in black beans; cover and simmer 8 to 10 minutes for until vegetables are tender. (Chili will be thick; thin with water as desired.)
3. Ladle in shallow bowls; top with cilantro or green onions, if desired.
Makes 5 servings (1 1/4 cups per serving)
Fruit on the Bottom Baked Oatmeal
Fruit on the Bottom Baked Oatmeal (From here: http://thepioneerwoman.com/tasty-kitchen/recipes/breakfastbrunch/fruit-on-the-bottom-baked-oatmeal/ )
* ¾ cups Butter, Divided
* 1-½ cup Thinly Sliced Fruit*
* 4 Tablespoons Demerara Sugar Or Sucanat, Divided
* ½ cups Whole Milk
* ⅔ cups Pure Maple Syrup
* 2 whole Large Eggs
* 1 teaspoon Vanilla Extract
* 2 cups Old Fashioned Rolled Oats
* 2-½ teaspoons Baking Powder
* ¼ teaspoons Baking Soda
* ½ teaspoons Salt
* ⅓ cups Sliced Almonds
*Peaches, pears and apples are good choices. If using apples, make sure to slice them thinly or they will be crunchy.
1. Preheat oven to 350° F. Melt butter; pour 1/4 cup into the bottom of a 9-inch square baking dish. Arrange sliced fruit on top of the butter and sprinkle with 2 tablespoons demerara. Set aside.
2. In a medium bowl, mix together milk, maple syrup, eggs, remaining 1/2 cup butter and vanilla.
3. In a large bowl, whisk together oats, baking powder, baking soda and salt. Stir the wet ingredients into the dry ingredients and mix well. Pour over the fruit and smooth the top. Sprinkle with almonds and remaining 2 tablespoons demerara.
4. Bake at 350°F for 40 to 50 minutes, or until browned on top and fruit is bubbly. Allow to cool slightly. Serve with milk, cream or vanilla sauce.
* ¾ cups Butter, Divided
* 1-½ cup Thinly Sliced Fruit*
* 4 Tablespoons Demerara Sugar Or Sucanat, Divided
* ½ cups Whole Milk
* ⅔ cups Pure Maple Syrup
* 2 whole Large Eggs
* 1 teaspoon Vanilla Extract
* 2 cups Old Fashioned Rolled Oats
* 2-½ teaspoons Baking Powder
* ¼ teaspoons Baking Soda
* ½ teaspoons Salt
* ⅓ cups Sliced Almonds
*Peaches, pears and apples are good choices. If using apples, make sure to slice them thinly or they will be crunchy.
1. Preheat oven to 350° F. Melt butter; pour 1/4 cup into the bottom of a 9-inch square baking dish. Arrange sliced fruit on top of the butter and sprinkle with 2 tablespoons demerara. Set aside.
2. In a medium bowl, mix together milk, maple syrup, eggs, remaining 1/2 cup butter and vanilla.
3. In a large bowl, whisk together oats, baking powder, baking soda and salt. Stir the wet ingredients into the dry ingredients and mix well. Pour over the fruit and smooth the top. Sprinkle with almonds and remaining 2 tablespoons demerara.
4. Bake at 350°F for 40 to 50 minutes, or until browned on top and fruit is bubbly. Allow to cool slightly. Serve with milk, cream or vanilla sauce.
Streusel-Topped Pumpkin Bread
Streusel-Topped Pumpkin Bread (from here: http://thepioneerwoman.com/tasty-kitchen/recipes/breads/streusel-topped-pumpkin-bread/ )
* ¾ cups Butter, Softened
* ¾ cups Granulated Sugar
* ¾ cups Dark Brown Sugar
* 1 teaspoon Vanilla
* 4 whole Eggs
* 2-½ cups Pumpkin Puree
* 3 cups All-purpose Flour
* 3 teaspoons Baking Powder
* ¾ teaspoons Baking Soda
* 1 teaspoon Salt
* 1-½ teaspoon Cinnamon
* ¼ teaspoons Ground Ginger
* ¼ teaspoons Allspice
* ¼ teaspoons Grated Nutmeg
* ⅛ teaspoons Cardamom
* ½ cups Buttermilk
* _____
* FOR THE STREUSEL TOPPING:
* ¼ cups Butter, Softened
* ½ cups Brown Sugar
* ¼ cups Oatmeal
* ¼ cups All-purpose Flour
* 1 teaspoon Cinnamon
* 3 Tablespoons Ground Flax Seed
* ¼ cups Chopped Pecans (optional)
Preheat your oven to 350º F. Grease and flour the bottom of two 8″ loaf pans. To make the topping, mix together all the topping ingredients using a fork or pastry cutter until combined thoroughly.
In a large bowl or mixer, cream together butter, granulated sugar and brown sugar. Add vanilla and eggs and mix until incorporated. Stir in pumpkin puree.
In a separate bowl, add flour, baking powder, baking soda, salt, cinnamon, ground ginger, allspice, nutmeg and cardamom. Whisk together until no lumps remain. Add half of the flour mix to the pumpkin mix, blending well. Beat in buttermilk. Add remaining flour mix and beat lightly until smooth.
Pour batter evenly into the two prepared 8″ pans. Cover each with half of the topping mix. Bake at 350º F for 70-80 minutes until a toothpick inserted in the center comes out clean. Slice and enjoy.
* ¾ cups Butter, Softened
* ¾ cups Granulated Sugar
* ¾ cups Dark Brown Sugar
* 1 teaspoon Vanilla
* 4 whole Eggs
* 2-½ cups Pumpkin Puree
* 3 cups All-purpose Flour
* 3 teaspoons Baking Powder
* ¾ teaspoons Baking Soda
* 1 teaspoon Salt
* 1-½ teaspoon Cinnamon
* ¼ teaspoons Ground Ginger
* ¼ teaspoons Allspice
* ¼ teaspoons Grated Nutmeg
* ⅛ teaspoons Cardamom
* ½ cups Buttermilk
* _____
* FOR THE STREUSEL TOPPING:
* ¼ cups Butter, Softened
* ½ cups Brown Sugar
* ¼ cups Oatmeal
* ¼ cups All-purpose Flour
* 1 teaspoon Cinnamon
* 3 Tablespoons Ground Flax Seed
* ¼ cups Chopped Pecans (optional)
Preheat your oven to 350º F. Grease and flour the bottom of two 8″ loaf pans. To make the topping, mix together all the topping ingredients using a fork or pastry cutter until combined thoroughly.
In a large bowl or mixer, cream together butter, granulated sugar and brown sugar. Add vanilla and eggs and mix until incorporated. Stir in pumpkin puree.
In a separate bowl, add flour, baking powder, baking soda, salt, cinnamon, ground ginger, allspice, nutmeg and cardamom. Whisk together until no lumps remain. Add half of the flour mix to the pumpkin mix, blending well. Beat in buttermilk. Add remaining flour mix and beat lightly until smooth.
Pour batter evenly into the two prepared 8″ pans. Cover each with half of the topping mix. Bake at 350º F for 70-80 minutes until a toothpick inserted in the center comes out clean. Slice and enjoy.
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