yep! a quickbread that I am "known" for...my most requested bread of all next to my savory banana bread. The full flavor taste of pumpkin mixed with the subtle hint of chai tea - oh man - this one is a winner! perfect for a Fall treat (not that I am booting Summer out the door just yet!) Enjoy - Diane Chai Spiced Pumpkin Bread I let the Chai tea bags steep in the milk in a small sauce pot on low on stove while preparing all other ingredients Diane Ingredients: 1 (28 oz) can 100% pure pumpkin (not pie filling) 1/2 cup sugar 1/2 cup brown sugar 1/3 cup vegetable oil 1/2 cup milk with chai tea, (two chai tea bags, steeped in the milk) 1 teaspoon vanilla extract 1 teaspoon orange zest, grated or (1/16 tsp orange extract) 3 cups flour 2 eggs 2 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon salt 1 teaspoon cinnamon 1 teaspoon fresh ginger, grated or (1/8tsp dried ground) 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves Pinch of black pepper 1/2 cup walnuts or pecans, chopped & toasted (optional) 1/2 cup dried fruit, chopped (optional) Directions: Preheat oven to 350. Steep two chai tea bags in 1/2 Cup of Milk on stovetop (on low) while preparing other ingredients. In a large mixing bowl or mixer, combine eggs, sugars, oil, vanilla, orange zest and pumpkin, *add chai tea milk once well steeped. In a separate bowl, sift all dry ingredients together and Mix well. Slowly mix the dry ingredients into the wet ingredients, stirring until just combined. Fold in nuts and any dried fruit then, pour into two greased 9×5 inch loaf pans and bake for 45-55 minutes, or until a knife inserted into the center comes out clean. Let cool (at least) 10 minutes before serving. Recipe Adapted from: Jennifer Yoder / 20 Something & Starving Photos by: Diane for Canning and Cooking at Home
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One of my go-to slow cooker dishes that never fails to deliver on taste! So Easy! So Tasty! Enjoy - Diane Pepper Steak (Slow Cooker) Ingredients: 1 .5 pounds, stew beef, cubed (I used petite tip steak or flat iron) 1 onion, chopped 1 1/4 cup beef stock 2 cloves garlic, crushed 2 Tbs Worcestershire sauce 1 sweet pepper, sliced 3 ribs celery, chopped 1 15oz can Fire Roasted Diced Tomatoes 10 oz can mushrooms *optional 1 tsp black pepper 1/2 tsp garlic powder 1/2 tsp dried basil 1 Tbs soy sauce *salt to taste cooked rice Directions: Combine all (but, cooked rice) in slow cooker and set on high for 6-8 hrs. *NOTE: I removed most liquid into fat separator, then made a roux with 2 Tbs butter and 2 Tbs flour, added in 2 Cups liquid and made a thicker sauce/gravy then poured back into slow cooker. Served over cooked rice. Adapted From: GooseberryPatch Photo by: Diane Baker for Canning and Cooking at Home Sweet Pickle Relish Ingredients 2 Qts Pickling Cucs, diced (about 4.5 lbs) 2 cups of chopped onion 2 green bell peppers, chopped 3 red bell peppers, chopped 4 tablespoons of canning/pickling salt For the Syrup: 3 cups of cider vinegar 4 cups of granulated sugar 2 tablespoons of mustard seed 2 tablespoons of celery seed 1/2 teaspoon of turmeric In a large glass or plastic bowl, mix together the cucumbers, onion and peppers; toss to mix well. Add salt, stir, cover and let stand 2-3 hours or stirring occasionally. Drain well, and rinse. In a large pot, mix together the vinegar, sugar, mustard seed, celery seed, and turmeric. Bring to a boil, stirring regularly until sugar is dissolved. Add in the drained vegetables and return to a boil, reduce to medium and simmer for 20 minutes. Use a slotted spoon to transfer relish into sterilized jars and top off with syrup. Seal, refrigerate, or process for canning using 1/4" headspace and water bath can 10 minutes or according to local canning regs. Makes about 6-8 half pints. Recipe Adapted from: Ball Canning Photos: Diane Baker for Canning and Cooking at Home One of my families favorites and even more so during Football season! Packed with the tasty goodness of a Philly Cheesesteak but, made simple and budget friendly too!! Enjoy - Diane Philly Cheese Sloppy Joes 1 Tbs Butter 1.5 pounds ground beef 1 large Onion 1 Large Green Pepper Salt & Pepper to taste 1/4 Cup Beef Broth 3 Tbs A-1 Sauce *or any steak sauce Hoagie Rolls (enough for 4 sandwiches) Provalone Slices (16 slices for 4 sandwiches) place butter in large skillet, saute onion & green pepper until starting to brown. add ground beef and brown really well, drain fat. add salt & pepper to taste. Slowly add the beef broth and A-1 sauce and bring to a med-high boil for 2 mins...reduce and let simmer until cooked. open up hoagie roll - scoop out some of the center if too thick or press down inside of hoagie so meat will nestle in... place two slices of provalone onto hoagie and place under broiler just to melt the cheese (less then a min!) spoon meat mixture onto hoagies melted cheese...add two more slices ontop of meat and place under the broiler one more time to melt cheese... Serve & Enjoy! p.s. cooked mushrooms and swiss cheese would be awesome too!! some people also prefer a cheddar type cheese but, provalone is "philly"...I like it with mozzarella and american... Recipe Adapted from: MSippigirl Food . com Photo by: Diane Baker for Canning and Cooking at Home It's Salsa Time!! I found a GREAT little publicaiton from the University of Wisconsin. (link below) for superb salsas!! While my recipe is a "secret" it is most like what they show in this publication! Enjoy Diane Info,Advice & Recipes: http://learningstore.uwex.edu/assets/pdfs/b3570.pdf Photos by: Diane Baker for Canning and Cooking at Home |