Oct 18, 2012

Pumpkin Chocolate Chip Bread

Rumor has it that this is the recipe for the pumpkin chocolate chip bread that they make at Kneaders Bakery. I don't know if that is true or not. All I know is that I tried making this bread tonight and it is heavenly. Also on the plus side, there is no oil in the recipe, and it makes three loaves.

3 1/2 cups unbleached all-purpose Flour
1 teaspoon pumpkin pie spice
1 tablespoon cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
1 1/2 teaspoons salt
2 2/3 cups sugar
2/3 cup butter. softened
4 eggs
1 large (29 oz) can pumpkin puree
2/3 cup water
1 cup semisweet chocolate chips

Preheat oven to 325 degrees. Sift together dry ingredients and set aside. Cream sugar and butter until well incorporated. Add eggs one at a time and then add the pumpkin. Alternate adding dry ingredients with water. Fold in chocolate chips. Pour into three large greased bread pans and bake at 325 degrees for 55 to 60 minutes, or until a toothpick inserted into the middle of the loaf comes out clean. Makes 3 loaves.

Oct 9, 2012

Kitchen Tip: Keeping Brown Sugar Soft

And here's another kitchen tip I ran across the other day on Pinterest. Instead of putting a piece of bread or a slice of apple in the bag to keep your brown sugar soft, try using a couple of marshmallows. That sounds a lot more appetizing to me!

Oct 7, 2012

Kitchen Tip: Peeling Hard Boiled Eggs

Just tried something I found on Pinterest the other day. When you are making hard boiled eggs, add 1/2 teaspoon baking soda to the water. Apparently, doing so changes the PH level, so the shells won't stick to the eggs when you peel them. I tried five eggs this morning, and the shells were all very easy to peel except one of them (not sure why). I had no idea! Give this a try.

Oct 3, 2012

Beer Basted Ham

This isn't a recipe I've tried making myself yet, but it is a signature dish of my Uncle Brent. And he just brought one of these tasty hams by to give to my family. What a guy! I'd forgotten how good this is. Great to eat warm and later on for sandwiches.

1 15-pound precooked ham with bone
1 pound dark brown sugar
8 12-ounce cans beer (the recipe calls for Coors)
1/2 cup honey
1/4 cup Dijon mustard
2 cups packed dark brown sugar
1/2 cup bourbon

Place ham in a deep roasting pan. Firmly pat 1 pound brown sugar on all sides of the ham. Pour beer around the ham. Cover and bake at 325 degrees for 3 3/4 hours (15 minutes per pound). One hour before end of baking time, pour off all but 1 1/2 cups of the beer. In a small saucepan, combine honey, mustard, 2 cups brown sugar, and bourbon; heat until the sugar melts. Baste ham every 10 minutes with beer mixture from the bottom of the pan and then brush on bourbon glaze. Use all of the bourbon glaze before removing the ham from the oven. Slice thinly and serve with the sauce remaining in the pan.