Thursday, January 31, 2013

Pumpkin Drop Cookies

Pumpkin Drop Cookies

Had to use up the rest of the canned pumpkin from the pumpkin bread.

½ cup canned pumpkin
½ cup honey
½ cup butter
1 tablespoon grated orange peel
2 cups white whole wheat flour, or all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon

Preheat oven to 375oF.

Grease 2 cookie sheets

Combine pumpkin and honey in a mixing bowl.

Add butter and orange peel and mix well.

Stir in rest of ingredients until well combined. Dough will be stiff.

Drop dough by rounded teaspoon full on to prepared cookie sheets.

Bake 8-10 minutes.

Immediately remove from cookie sheets onto a cooling rack.

Yield: 2 dozen

Tuesday, January 29, 2013

“Popcorn Perfectis”

Enjoying A Great Bowl of Popcorn

Popcorn is a comfort food.

Let's face it- simple, buttery popcorn can lift a mood, put a smile on a face, fill the belly.

It's one of our simple pleasures.

Once in a while my mother will tell me she had a big bowl of popcorn for supper and I feel envious.
As a child, a special Sunday night snack for my husband was popcorn and fudge.

Why do we get such pleasure from a big bowl of popped corn?

I'll have days where I think “I need a bowl of popcorn.”

And the choice of toppings is only as limited as the imagination. I like mine with olive oil, garlic powder and sea salt. My husband is the “traditional” mounds of butter and salt. I've read about caramel, cinnamon, sugar, spices, amazes me all the different toppings that make this magical food all the more magical.

Today, I have my all time favorite, with olive oil, garlic and sea salt. It's probably not my husband's favorite, because I really pour on the garlic powder. But I love it. Sometimes it's lemon pepper, another unusual, but delicious choice. It's always satisfying, no matter what goes on top.

Our Choice For Popping

Sunday, January 27, 2013

Pumpkin Bread #2

Pumpkin Bread #2 Possibly even better than before!

1 ¾ cups white whole wheat flour, or all purpose flour
1/3 cup honey
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon cinnamon
¼ teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon cloves
1/3 cup oil
1/8 cup maple syrup
1 cup canned pumpkin
2 eggs

Preheat oven to 350oF.

Grease and flour a loaf pan.

Combine flour and honey in a mixing bowl. Mix well.

Add rest of dry ingredients and stir until well combined.

Add rest of ingredients and mix well.

Pour into prepared pan.

Bake 50 to 60 minutes, or until a knife inserted in the middle comes out clean.

Cool 5 minutes, then turn out onto a cooling rack to finish cooling.