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Oct. 25, 2006
Pumkin Recipe, Blogger Friend School Assignment #4
ASSIGNMENT: In honor of the season, I thought we all could do something fun this week! I'd like everyone to share something to do with a pumpkin or pumpkin related. This can be a recipe, decorating idea, or if you are really creative "show" us on your blog :)
I found the following recipe at Taste of Home. I haven't tried it yet, but I really like the idea of tart cranberries combined with sweet pumkin. I am going to try to find time this weekend to make it and if I do, I will document and post it in another entry. Here goes:
Cranberry Pumpkin Bread
3 3/4 C. All Purpose Flour
3 C. Sugar
4 t Pumpkin Pie Spice
2 t Baking Soda
1 t Salt
4 Eggs
1 15 oz. can Solid Pack Pumpkin
1/2 C. Vegetable Oil
2 C. Fresh or Frozen Cranberries (thawed, if frozen)
1 C. Chopped Walnuts
Preheat oven to 350 Degrees. Grease two 9" x 5" x 3" loaf pans.
In a large bowl, combine flour, sugar, spice, baking soda and salt. In a separate bowl, beat eggs, pumpkin and oil. Stir into the dry ingredients just until moistened. Fold in cranberries and walnuts. Pour into prepared pans and bake 70 to 80 minutes until a toothpick inserted in the center comes out clean. Cool for 10 minutes and then remove from pans and cool completely on wire racks.
BONUS RECIPE: Cranberry Pecan Pie
I have another holiday type recipe from Taste of Home that I have made for the past two years. It is always a hit everywhere I bring it (in fact, my good friend, Leesa C. always takes the entire remains home with her and it takes me months to get my pie plate back). I am only going to give the filling ingredients and directions as I usually use a purchase pie crust. The entire recipe does include pie crust directions. Here goes:
3 Eggs
1 C. Corn Syrup
2/3 C. Sugar
1/4 C. melted Butter
1 t. Vanilla extract
2 C. Fresh Cranberries
1 C. Chopped Pecans (I think I may have added more pecans)
Combine the eggs, corn syrup, sugar, butter and vanilla until blended. Stir in cranberries and pecans. Pour into prepared crust. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees; bake 35 to 40 minutes longer or until filling is almost set. Cool completely on wire rack. Cover and refrigerate overnight before slicing.
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Oct. 26, 2006 - Ohhhhh these look so good!
From a fellow friend school blogger! Been trying to check out everyone's pumpkin ideas/recipes! I love pumpkin...
You live in one of my favorite parts of the US! We lived up in Everett for 2 years and didn't want to move back to TX, but my husband's job moved us back here. (I also lived in Spokane when I was a kid) We're hoping to get back up that way soon. We are considering taking another job up that way.
Well I just wanted to stop by and say hi!
Bobbi