November 13th Pumkin Bread in the Bread Machine

I know this is not diapering but I have been looking for something to journal about and I will share some of it here. I am choosing to journal about recipes and cooking. I only sell diapers now and I do not have to use them on my son anymore so I would like to have more of a purpose for this blog then just business announcements.

Here is a recipe that I found at Bread-Making.org

Pumpkin Bread Recipe

Pumpkin bread ingredients

Makes a 1 ½ lb Loaf 16 servings	Ingredient
⅔ cup	Warm water (110oF/45oC) *
¼ cup	Brown sugar (packed)
2 ¼ teaspoons	Bread machine (dry fast action) yeast
3 tablespoons	Dry milk powder (non-fat)
2 ¾ cups	Bread flour
¼ cup	Butter
½ cup	Pumpkin puree (canned or Fresh Cooked)
1 teaspoon	Ground cinammon
1 teaspoon	Ground nutmeg
1 teaspoon	Ground ginger
1 teaspoon	Salt

* Ideally, use an instant read thermometer to check the water temperature accurately. If you don't have one, it's best to play safe and use cooler water. Having the water too cool will just slow down the yeast's action, but too hot will kill it. Place a drop of the water on the inside of your wrist. If it feels neutral or just slightly warm on your skin, it will not harm the yeast.

Pumpkin bread method (bread machine)

This recipe will work if you use the ingredients in the order suggested by your bread machine manufacturer (add the pumpkin puree along with the water and the spices in with the flour. Then just set the machine to a basic white loaf setting and press start.

Alternatively, for an even better tasting loaf try ignoring your machine's instructions and use the following method (unsuitable for timer use)

• Put the warm water, pumpkin puree, sugar and yeast into the bread machine pan
• Stir with a wooden or plastic spoon - the yeast should dissolve and begin to froth and foam
• Leave it for ten minutes
• Add the flour, dried milk and spices, butter and finally the salt
• Set your bread machine to basic white bread and press start

What attracted me to it is that it is Pumpkin which I love and also uses my bread machine I am not a huge fan of baking bread on my own. More details on how it turns out later. The machine is doing its stuff now. I can not wait to try it.

Orange Glazed Ham Recipe

For all of us Ham Lovers!!!!

Orange Glazed Ham

Ingredients:

1 boneless canned or fully cooked smoked ham
1 jar (10 ounces) orange marmalade
½ cup orange juice
1 tablespoon prepared mustard
¼ teaspoon ground cinnamon
½ cup raisins
2 teaspoons brown sugar

Instructions:

Place ham on a rack in roasting pan, fat side up. Score the fat. Bake in a preheated oven at 325F for approximately 1 hour and 15 minutes. While the ham is baking place all the remaining ingredients except the brown sugar and raisins in a saucepan and simmer over low heat for approximately 5 minutes.

Once the ham has been baking for about 30 minutes, spoon half of the orange juice mixture over the ham and continue baking for approximately 30 more minutes. Then add the remaining orange juice mixture, raisins and brown sugar to the ham. Turn the heat up to 350F and continue baking the additional 10 to 15 minutes.


Enjoy
Susan

Easter Ice Cream Nests

To bad I am swearing off sweets, this sounds like a lot of fun and very yummy:


This is the perfect kid-friendly dessert. Guaranteed to be a hit!

20 milk chocolate mini-eggs unwrapped
½ cup miniature marshmallows
1 tablespoon
Light corn syrup
1 tablespoon butter
1 ½ cups corn flakes (crushed)
Vanilla ice cream
Chocolate syrup for topping

Lightly grease 6 muffin cups and set aside. Microwave 12 of the 18 chocolate eggs (make sure they’re uncovered) in a microwave-safe bowl for about 1 minute (or a little less) and stir. If not fully melted microwave another 10 seconds.

Combine the butter, corn syrup and marshmallows in another bowl and microwave for about 15 seconds, stir until melted and add the melted chocolate and cereal to it. Mix the mixture well.

Press mixture into the bottom and sides of the muffin cups to form a “nest” shape. Refrigerate for approximately 1 hour. Remove the nests from the muffin cups very carefully and let stand at room temperate for approximately 15 minutes.

Place a small scoop of vanilla ice cream inside each nest, top with another unwrapped chocolate egg and drizzle with chocolate syrup.

Enjoy,
Susan

Easter Brownie Cup Cakes

Easter will be here soon so I am going to share a few recipes that I have found and here is the first one: Yummy

Super Easy Easter Brownie Cupcakes
1 (19.5oz) package chocolate brownie mix
36 milk-chocolate mini eggs
12 ounces cream cheese, softened
¼ cup granulated sugar
1 tablespoon vanilla extract
1 ½ cups flaked coconut
2 drops green food coloring

Preheat oven to 350° F. Line 24 muffin cups with paper liners. Prepare brownie mix according to package instructions. Stir in 9 unwrapped mini chocolate eggs and stir well. Spoon the batter into the prepared muffin cups. Place in the preheated oven and bake for approximately 15 to 17 minutes or until the edges start to firm but the center is still slightly soft. Remove from oven and cool in pan for approximately 10 minutes. Remove to wire racks to cool completely.

In a separate bowl beat the cream cheese, sugar and vanilla using an electric mixer until smooth. Set aside.

Combine the shredded coconut and food coloring in a small bowl and mix well. Now top each cupcake with a tablespoon full of the cream cheese mixture and smooth the mixture flat. Then sprinkle the “green grass” shredded coconut over the cupcakes. Top each cupcake with one unwrapped chocolate egg.

Cherry Cheese Cake

I am a cheese cake lover but not in the diet for me but I just found this wonderful easy recipe and wanted to share.

Cherry Cheese “Cake”

Ingredients:

1 package white cake mix
2 (8oz) packages cream cheese, softened
2 cups confectioner’s sugar
1 tub whipped topping
2 (21oz) cans cherry pie filling

Instructions:

Preheat oven to 350F. Prepare the cake mix according to package instructions. Pour batter into two lightly greased 13 x 9 inch baking pans. Bake at 350F for approximately 20 minutes or until golden and backed through.

In a bowl mix the cream cheese and sugar until fluffy. Fold in the whipped topping and spread mixture over each cake. Top the cakes with cherry pie filling and chill for approximately 4 hours (or longer) until set.



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Thanks
Susan

I Love Parfaits

I have choosen to also share some recipes that I have found that I like or that I can pass on to you, and hear is my first one I am going to share.

Berry Parfait

Ingredients:

½ cup strawberries, sliced
½ cup fresh raspberries
½ cup blueberries
1/4 cup raspberry liqueur
1 (8oz) container of mascarpone cheese
1 cup heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract

Instructions:

In a bowl mix the strawberries, raspberries, blackberries, blueberries and liqueur together. Refrigerate for approximately 20 minutes.

In another bowl, combine the mascarpone cheese, cream, sugar and vanilla. Beat, using an electric mixer, at high speed. Refrigerate 30 minutes.

Then layer 6 parfait glasses, alternative the berries and cheese mixture (ending with the cheese mixture). Top with grated or shaved chocolate pieces.

Yummy

Susan