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Spiced Pumpkin Bread (Gluten Free and Dairy Free)

Perfect bread for the Season!  Pack in lunch boxes or serve as an after-school snack.

Ingredients:

2 cups flour

5 teaspoons pumpkin pie spice

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup pumpkin

1 cup brown sugar

1/2 cup apple juice

2 large eggs

2 Tablespoons vegetable oil

1 teaspoon vanilla

 

Directions:

1.   PREHEAT oven to 350° F.

 2.   SIFT flour, Pumpkin Spice, baking powder, baking soda and salt into medium bowl. Combine pumpkin, sugar, Apple Juice, eggs, oil and vanilla extract in large bowl; stir well. Stir in flour mixture just until moistened.  Spoon into lined 9 x 5-inch loaf pan. (Reynolds Wrap Non-Stick foil)

 3.   BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Take out of pan and cool with foil still on bread for 10 minutes; remove to wire rack to cool completely. 

 

Related Articles

Pumpkin and spice and everything nice.

Chocolate chip pumpkin bread

For the Love of Pumpkins

Pumpkin Palooza

 

 

 

Grandmother Musings 2012-2013.
Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jamie Nowinski – Grandmother Wisdom/Grandmother Musings with appropriate and specific direction to the original content.

 

 

 

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Honey Blueberry Muffins

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Blueberry Muffins are one of my favorite morning grabs. Blueberries were on special at the grocery store, and I purchased too many to eat all by myself. This recipe will be a perfect use for all those blueberries. Romancing the Bee always shares great recipes with her readers. Go and visit her site and see for yourself. You will Bee impressed, honey. 🙂

Romancing the Bee

I’ve loved blueberry muffins since I was a girl.  They’re even better made with honey!

2 1/4 c. flour
1/2 tsp. salt
3 tsp. baking powder
1 c. milk or buttermilk
6 tbsp. honey
1 egg, beaten
3/4 c. blueberries
1 tbsp. sugar
1/2 c. butter or melted shortening

Wash blueberries and toss in sugar enough to coat (about 1 tablespoon). Sift flour with salt and baking powder.

Combine milk, honey, egg, blueberries and shortening. Add to dry ingredients, stirring quickly just long enough to moisten dry ingredients. Fill lined muffin pans half full.

Bake in 400°F oven for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Yield: 12 muffins.

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I am going to include this recipe in my annual Pool/BBQ party! My guests will love it.

Jennirific

A summertime staple at cookouts and the dinner table of my youth, Baked Beans represent warm weather and grilled eats.  How sad was I when I was told that I had an allergy to tomatoes and had to forgo one of my favorite side dishes?  Luckily, with a little research, I came across the difference between Southern style  and New England style beans.  Turns out folks up in Maine and their neighbor states find adding ketchup to beans is a crime akin to adding ketchup to a hotdog in Chicago.  Finally, something this South Side Irish girl had in common with Yankees out east, beans!
Traditional recipes call for a bean crock and hours of baking in the oven, which would hardly suit during the humid summers of Chi-Town.  Good thing my best friend the Crock Pot is always there to keep the heat down in the kitchen while still…

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I am always looking for a good salad for BBQ’s, get-togethers, and potlucks. This looks like a winner! Check it out! 🙂

Jennirific

April showers bring us May flowers, so the saying goes.  The month of May also kicks off the outdoor party season!  Graduations, Communions, Wedding Festivities, Summer Holidays, and my favorite type of party; the Just Because start in earnest this month.  Many of the shindigs I attend are potluck style, with the host providing the main course eats and us lucky guests providing sides and appetizers.  It is always interesting to see what others bring to share and of course swapping recipes and getting clued into the ingredient lists behind the tasty, but often heavily processed dishes. 
Antipasto, meaning “before the meal” classically is the first course in a formal Italian meal.  Traditional antipasto includes cured meats, olives, pepperoncini, anchovies, artichoke hearts, mushrooms, various cheeses, pickled meats and vegetables (either in oil or in vinegar).  I was introduced to this collection of yumminess in grade school by an Italian classmate and eagerly…

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A perfect Vinaigrette for light and easy summer salad and more.

Jennirific

Use this simple dressing on salads, veggies, sandwiches, and even as a quick and easy marinade for proteins.  The accepted ratio of oil to vinegar is 3:1, feel free to substitute different types of oils (grapeseed, sunflower, peanut) and vinegars (red wine, balsamic) to achieve different flavor profiles. Be sure to check out the video below for a visual on making vinaigrette without a blender for those days when you don’t want to pull out the heavy equipment.

 

INGREDIENTS:

  • 1/4 cup white-wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon celery salt
  • a pinch of sugar
  • 3/4 cup extra-virgin olive oil

 

DIRECTIONS:

  1. In a medium sized bowl, whisk together vinegar, dijon mustard, salt, pepper, garlic, and beau monde seasoning.
  2. Slowly add the olive oil, whisking until emulsified.  Other methods include shaking ingredients in a jar or using a blender.

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Goose Bites

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A co-worker was kind enough to share this recipe.   I am not sure where the recipe originated, but it is a favorite.

 Servings: 20                                                                                         Preparation Time: 20 minutes

Serving Ideas: Keep in a covered container.  Makes a great Christmas gift.

Categories: Cookies, Bars & Candies

INGREDIENTS:

2 sticks butter

1 cup sugar

1 sleeve saltine  crackers

1 bag chocolate chips

DIRECTIONS:

 1. Heat oven to 350.

 2. Boil butter and sugar about 3-5 minutes

 3. Line cookie sheet with foil and lay out crackers.

 4. Pour sugar mixture over crackers and bake for 10 minutes.  Don’t let it burn.

 5. Remove and cover with chocolate chips

 6. Spread after 2 minutes

 7. Refrigerate to cool

 8. Break into bite size pieces.

Serving Ideas: Keep in a covered container. Makes a great Christmas gift.

Copyright © Jamie Nowinski and Grandmother Wisdom/ Grandmother Musings 2012-2013.
Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jamie Nowinski – Grandmother Wisdom/Grandmother Musings with appropriate and specific direction to the original content.
 
 
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