Posted by melmelon on 2004-05-18 15:26:41
Post Subject:
just take you favourite banana bread recipe, if you have one, and switch the banana for pumpkin puree and add cinnamon, nutmeg, ginger and a bit of cloves.
mix it up, stick it in a buttered loaf pan, pop it in a 350 degree oven and about 50-60 minutes later you will have a very yum loaf of hot bread. tastes great with butter and honey.
Posted by alate on 2007-03-16 13:18:24
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OK, I have tried the tahini bread recipe and I am reporting back. It is great! A little messy, but good. I used the recipe linked above (from cooks.com) and this recipe: http://www.yogurtland.com/2005/04/17/tahini-breadtahinli-ekmek/
for inspiration. Basically, I used the latter to see that the Cooks.com recipe called for way too much tahini and this recipe has nice pictures to explain the bread construction process. I followed the bread recipe from Cooks.com pretty much as written--I just cut out a lot of the sugar and used half white flour and half whole wheat, just because I always do that. It was really messy and the breads came out like demented cinnamon buns, but they are really tasty!
Now I have to figure out what to do with all that tahini-olive-oil-sugar-cinnamon mix I have left.
Posted by elixirbeth on 2007-03-19 11:40:34
Post Subject:
OK, I have tried the tahini bread recipe and I am reporting back. It is great! A little messy, but good. I used the recipe linked above (from cooks.com) and this recipe: http://www.yogurtland.com/2005/04/17/tahini-breadtahinli-ekmek/
for inspiration. Basically, I used the latter to see that the Cooks.com recipe called for way too much tahini and this recipe has nice pictures to explain the bread construction process. I followed the bread recipe from Cooks.com pretty much as written--I just cut out a lot of the sugar and used half white flour and half whole wheat, just because I always do that. It was really messy and the breads came out like demented cinnamon buns, but they are really tasty!
Now I have to figure out what to do with all that tahini-olive-oil-sugar-cinnamon mix I have left.
Posted by teagrrl on 2005-03-08 12:59:10
Post Subject:
Also, you have to knead the dough properly. If you just blend all the ingredients together the bread won't rise properly and will become dense, no matter what recipe you use. Knead it for at least a few minutes (or until your arms can't take it anymore...). I don't think you can overdo the kneading.
Breads also need to rise for longer than you think, and it depends on the temperature as well. They can't be rushed. Some people can tell just by touching the dough if it's ready for the oven or not...I don't, but I'm sure there is information somewhere on the web... :-)
We always use the same bread recipe (a generic one that can be used with different flours etc) and it's pretty much fool proof, but it's in metric and adapted to Swedish products, so I don't know if anyone is interested in it.
I never weigh the flour, but as athena mentioned it's a good idea if you live in a place where humidity changes a lot, or if you have problems with the same recipe turning out differently...I'm just too lazy to weigh it. :-)
Posted by cinnamongirl on 2004-08-03 10:56:05
Post Subject: zucchini chocolate chip bread recipe?
i was just given a HUGE zucchini from a friend's garden and want to make some bread with it - does anyone have a good zucchini chocolate chip bread recipe?
Posted by louisa on 2006-01-20 22:22:39
Post Subject: Corn bread to go with the chilli
Not sure where I got this idea... But I read about thinning a corn bread recipe and then making it in a waffle maker! I love that idea.. Let me know if you tryit.
Posted by chromegrrrl on 2006-04-13 02:14:27
Post Subject:
If it hurts, you teach him to latch differently.
Yes yes yes! What a difference it makes.
My son was nursing until 10 months old and due to stress (I was in a DV riddled relationship) my milk just stopped, after a few weeks it started again but my son wanted the bottle so I continued pumping for another 2 months and bottle feeding it to him.
My daughter was about 10 months old (she was the painful nurser) and a sporadic snacker, I tried to schedule longer more regular feeding times for her and she would display her dislike for the idea by chewing on me (instead of nursing) and spitting up copious amounts of milk-- so we went back to the constant snacking (which is really not good for the milk supply so I had to pump to stimulate more milk.) She went straight from the nipple to the sippy cup and has never turned back. I think she had about 2 weeks worth of my milk after weening in the freezer and then had to make due with solids and formula.
This might gross a few people out but breast milk is really cool stuff and if you ever find yourself in an excess of it you can freeze it to thaw later and suppliment your babys food, make yogurt, let it separate in the fridge and make "baby butter" out of the cream, use it in a bread recipe instead of milk and sugar and make your todder some teething toast from the bread, and even use it in special homemade soap for your baby (use a goat milk soap recipe and replace the goat milk with your milk)
Posted by hmarkowitz on 2006-11-18 10:24:25
Post Subject: help
maybe someone out there will be willing to help me. i have tried the quick pumpkin bread recipe from Joy of Cooking and i LOVE it! i have used the recipe many times and it always comes out irresistable. my problem is that i am now in school in scotland and had to leave my cookbooks behind when i came over. is anyone out there able to send me the recipe or direct me to a link that has it? i tried to find the book here but the local Borders doesn't stock it. short of special ordering it (which i don't want to do yet) i can't get my hands on my favorite pumpkin bread recipe. thanks.
Posted by quornflour on 2006-12-26 14:59:41
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3 C's Casserole
(Cheese and Chili and Cornbread)
2 Habanera Chili
2 ½ lbs leanest ground beef
1 small onion - chopped
1 large (whole) shallot – chopped
1 table spoon grape seed oil (or other cooking oil)
2 habanera – chopped
1 green bell pepper - chopped
2 cans of black beans - drained
1 can red kidney beans - drained
3 cans stewed tomatoes
1 small can tomato paste
3 tablespoons cumin
¼ cup brown sugar
2 tablespoons lowery’s
1 tablespoon chili powder
1 cup filtered water or black coffee
Chop and prepare onions and peppers. In a large pot over medium heat oil and add onions and one habanera cook until the onions are translucent. Add beef salt and other spices. When beef starts to brown add water and cover to allow spices to infuse the meat. Stir regularly to keep from burning. When beef is cooked through add all other ingredients and let simmer for at least 30 minutes.
I prefer to let chili sit a day before serving, but this is not necessary.
Spicy Macaroni and Cheese
16 oz grated jalapeno jack cheese
16 oz grated cheddar
8 oz crumbled feta cheese
4 oz cream cheese
2 ½ cups milk
1 stick butter
1 shallot - chopped
1 teaspoon cayenne pepper
2 teaspoons Lowery’s seasoning salt
2 small bags of macaroni
1 tablespoon flour
Cook macaroni according to package directions and set aside in a baking pan. In a large pot melt butter over medium heat. Add chopped shallot cook until translucent. Add flour and cream cheese and mix until cream cheese is soft. Add milk and mix until thickened. Add salt and cayenne pepper. Add cheese and melt into sauce. Pour over macaroni and mix.
Take about half of the macaroni and cheese and put it in a deep roasting pan and spread it over the bottom of the pan. Add a quart of cooled chili over the top and spread it out.
Mix up two boxes of Jiff Cornbread mix (or your favorite corn bread recipe) and pour this over the top. Bake this in a 350° until top is golden brown and toothpick comes out clean.
Serve warm.
Posted by for_esme on 2004-11-04 21:43:43
Post Subject:
here's my favorite apricot bread recipe. granted, it's not really that healthy. and when i found out it had baby food in it, that freaked me out a bit. but my grandma makes it every year for christmas; it's sooo tasty.... i'm copying this straight from the recipe book, although i think i remember when i made this it was enough only for 2 regular-sized loaf pans (it says 4).
apricot nut bread
makes 4 loaves
preheat oven to 350. grease and flour four 7 3/4" X 3 5/8" pans.
you'll need:
3 c. sugar
2 tsp. baking soda
3 1/3 c. flour
1.5 tsp. salt
4 eggs
2/3 c. water
2 jars (7 3/4 ox) gerber jr. apricots with tapioca
1 c. wesson (or other vegetable) oil
1 c. chopped walnuts
sift dry ingredients; add all the rest. mix with electric mixer 'til well blended. fill pans (or 4 1 lb. coffee cans) to 2/3 full. bake 1 hr. cool by turning upside down on cake racks.
Posted by stella on 2006-11-21 13:58:01
Post Subject:
this isn't exactly a recipe, but try replacing the banana in your favorite banana bread recipe with canned (or cooked and pureed) pumpkin. add some pumpkin pie spices, and if you like, mini chocolate chips. it's way better than banana bread, i think.
Posted by for_esme on 2004-10-09 00:10:03
Post Subject:
yes, bookish, please do post the pumpkin chocolate chip recipe! it actually sounds to me like a delicious combination.
tonight i made the pumpkin bread recipe from the joy of cooking. it smells soooo good, although it's not done baking yet so i can't tell you how it tastes. the recipe does use a lot of sugar, though, much more than i'd like. anyone have any pumpkin bread recipes that are a bit less sugar-crazed?
that pumpkin casserole sounds so good too! i'll have to look that cookbook up on the library's website.
Posted by for_esme on 2006-11-18 11:50:59
Post Subject:
Wow, talk about a blast from the past with this thread popping back up! It's funny to read this now... because not only did I try to Joy of Cooking pumpkin bread recipe, but I am totally addicted to it!!
hmarkowitz, here is the recipe (from my 1997 copy of the Joy of Cooking, pg. 774):
"You can make this loaf with any cooked mashed squash, yams, or sweet potatoes.
Have all ingredients at room temperature. Position a rack in the lower third of the oven. Preheat the oven to 350 degrees. Grease a 9 x 5 inch (8 cup) loaf pan. Whisk together thoroughly:
Combine in another bowl:
1/3 cup water or milk
1/2 teaspoon vanilla
In a large bowl, beat until creamy, about 30 seconds:
6 tablespoons unsalted butter
Gradually add and beat on high speed until lightened in color and texture, 3 to 4 minutes:
1 1/3 cups sugar, or 1 cup sugar plus 1/3 cup packed light or dark brown sugar
Beat in 1 at a time:
2 large eggs
Add and beat on low speed just until blended:
1 cup pumpkin puree
Add the flour mixture in 3 parts, alternating with the milk mixture in 2 parts, beating on low speed or stirring with a rubber spatula until smooth and scraping the sides of the bowl as necessary. Fold in:
1/2 cup coarsely chopped walnuts or pecans
1/3 cup raisins or chopped dates
Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, about one hour. Let cook in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack."
