Ingredients:
3 1/3 cup flour
3 cups sugar
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 can (15 oz) solid packed pumpkin
1 cup vegetable oil
4 eggs, lightly beaten
2/3 cups water
½ cup chopped pecans
Caramel Glaze:
¼ cup butter or margarine
¼ cup sugar
¼ cup packed brown sugar
¼ cup whipping cream
2/3 cup powder sugar
1 teaspoon vanilla extract
Directions:
• Combine first six ingredients in a bowl
• Combine pumpkin, oil, eggs and water into separate bowl. Mix Well.
• Stir pumpkin mix into dry ingredients until combined.
• Stir in the pecans.
• Pour into 2 greased and lightly floured 9 X 5 bread pans
• Bake at 350 degrees for 60-65 minutes. Check with toothpick to see if it comes out dry.
• Cool the bread before removing from pans onto wire racks.
• For the glaze, combine the butter, sugar and whipping cream into a sauce pan.
• Cook until sugar is dissolved.
• Cool for 20 minutes.
• Stir in the powder sugar and vanilla until smooth.
• Drizzle the glaze over the cooled bread loaves
Wednesday, October 12, 2011
Chicken Pot Pie
Ingredients:
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
Directions:
• Preheat oven to 425 degrees
• In a saucepan, combine chicken, carrots, peas, and celery.
• Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
• In the saucepan over medium heat, cook onions in butter until soft and translucent.
• Stir in flour, salt, pepper, and celery seed.
• Slowly stir in chicken broth and milk.
• Simmer over medium-low heat until thick. Remove from heat and set aside.
• Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over.
• Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
• Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
Directions:
• Preheat oven to 425 degrees
• In a saucepan, combine chicken, carrots, peas, and celery.
• Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
• In the saucepan over medium heat, cook onions in butter until soft and translucent.
• Stir in flour, salt, pepper, and celery seed.
• Slowly stir in chicken broth and milk.
• Simmer over medium-low heat until thick. Remove from heat and set aside.
• Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over.
• Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
• Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
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