Here are some great recipes I've been making from around blogland, and the Internet.
One of the things I love about Allrecipes is that you can search for recipes from whatever ingredients you have in your cupboard. I have used this countless times trying to use up various things. This time I found some evaporated milk in the pantry that was due to expire. I had to pause for minute, just how long had it been in there? In the end it didn't matter, because I found this recipe for custard, which I love, so I gave it a try. It was great. Really great. I wish it weren't so great because I wanted to eat another right after the first. Sigh.
|Nutmeg on one for me, plain for hubby|
I know, pumpkin bread in the spring, am I nuts? No. Yes? The kids and I all love pumpkin, so any time is the right time! I really like this recipe I found, it is moist and tasty. One regular sized can makes two loaves. Normally I made one and then a few days later make a second one. Fabulous! You can see from the picture we had already attacked it before I thought to take a picture.
- 1 (15 ounce) can pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- 2/3 cup water
- 3 cups white sugar
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
- In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
- Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
And that's what I've been baking.
Here is where I Hop: