Wednesday, October 24, 2007

Iced Pumpkin Bread

Being that it is October, I decided I wanted to make something with pumpkin. After a short brainstorming session with C, we came up with Pumpkin Bread. I started with a favorite banana bread recipe and added and subtracted here and there.

Pumpkin Bread
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5 tablespoons margarine, softened
½ cup sugar
½ cup light brown sugar
1 egg
2 egg whites
15 oz pumpkin1 teaspoon vanilla
1 teaspoon cinnamon
¼ teaspoon cinnamon
1½ cups all-purpose flour
1 teaspoons baking soda
¼ teaspoon baking powderdash salt

- Preheat oven to 350 degrees F (175 degrees C). Lightly grease the bottom of a 9x5 inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs and beat well. Stir in vanilla and pumpkin
- In a separate bowl sift together flour, baking powder, baking soda, cinnamon, and salt.
- Blend the flour mixture into the pumpkin mixture until well combined. Pour batter into prepared pan and bake in preheated oven for 1 hour, until a toothpick inserted into center of loaf comes out clean.

Cream Cheese Icing
1-8oz package cream cheese
1 teaspoon vanilla
1 1/3 cup powdered sugar

- Combine all ingredients with electric hand mixer until smooth.

Sunday, October 21, 2007

Lamb Shank Stew

Although I will certainly miss all the beautiful summer produce and light cool dishes, I'm ready for fall and a whole new set of experiments to add to the repertoire. Tonight, lamb was on the menu in the form of a savory lamb shank stew.

Lamb Shank Stew

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Prep the Lamb Shanks:

Sprinkle lamb shanks with salt, black pepper, garlic powder, and curry powder.

Prepare Stew:

Oil or Shortening (to brown lamb)
2 lamb shanks
1 onion, chopped
4 cloves of garlic, minced
1 tsp turmeric
1 tsp curry powder
1 tsp ground ginger
1/4 tsp dried red-pepper flakes
1 tsp of cinnamon
dash nutmeg
Black pepper
1 Tbsp of honey
2 Tbsp of soy sauce

Put oil into a heavy-bottomed pan and warm over medium heat. Brown the lamb shanks on all sides and then remove to a plate. In the same pan, add the onion and garlic and soften.

Stir in the turmeric, curry, ginger, red-pepper, cinnamon and nutmeg and season with salt and freshly ground pepper. Stir again, adding the honey and soy sauce. Put the shanks back in the pan, add cold water almost to cover, bring to the boil and then put a lid on the pan, lower the heat and simmer for 1-1 1/2 hours, or until the meat is tender. Check for seasoning and add salt & pepper to taste.

Note: We served over smashed red potatoes and it was delicious.

Saturday, October 13, 2007

Electric Griddle Pan

If I haven't mentioned it before, I love my electric griddle for making pancakes. Our house in SC has an electric stove, so my regular griddle pan just wasn't doing the trick. But with its large work surface and completely even heating, it's perfect!

Sunday, October 07, 2007

Peanut Butter Sandwich Cookies

An aging jar of peanut butter in the cabinet inspired me to make some sort of peanut butter cookie this weekend. C suggested something similar to the peanut butter sandwich cookies from the girl scouts that we both love.

I can't say they tasted exactly like the original, but a tasty cookie nonetheless.

Oatmeal Peanut Butter Sandwich Cookies

Click Here for Printable Version

3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, melted
2 tablespoons smooth peanut butter
1/2 cup white sugar
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 cup oats, pulsed in food processor

3 tablespoons butter, melted
1 cup confectioners' sugar
1/2 cup smooth peanut butter
1 tablespoons milk or cream

To Make Cookies:
In mixer with paddle attachment combine sugar, brown sugar, egg, vanilla, butter – beat well.

In a separate bowl, mix flour, oats, baking soda, baking powder, and salt. Add to the mixer and stir until well combined.

Drop by teaspoons onto greased baking sheet, and press each down slightly.

Bake at 350° F (175 degrees C) for 10-15 minutes, or until cookies are a light brown.

To Make Filling:

Cream 3 tablespoons butter or margarine with the confectioners' sugar, 1/2 cup smooth peanut butter, and the milk or cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.