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18 small carrots, washed and cut

Place carrots in 9 x 13 baking dish.

Cream together:

1/3 c. butter (I'm using coconut oil for our celebration)

1/2 c. sugar

1 tsp. salt

1/2 tsp. cinnamon

Add 1/2 c. boiling water to creamed mixture, then pour it over the carrots.

Cover and Bake @ 350 deg. F for 1 1/2 hours

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I add 1 tsp of Tumeric

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This post may contain affiliate links. Read my full disclosure policy.
Kids love it, grown-ups love it...this pumpkin bread is hard to beat!
My grandmother clipped this pumpkin bread recipe from a magazine over 50 years ago, and it is my most-cherished family recipe. One of my clearest childhood memories is baking the loaves with my mom and carting them off to every neighborhood potluck and holiday party. Now I bake pumpkin bread with my own kids, and it's just as wonderful today as it was back then. It's easy to make - just a bit of mixing and stirring, pop it in the oven, and, in about an hour, you'll have a house smelling of sweet autumn spices and two scrumptious, pumpkiny loaves.

This is the original recipe from my grandmother's recipe box; as you can see, it has seen its share of spills! After a bit of research, I discovered that the original recipe was published in the McCalls Cook Book (Random House, 1963). It is a typical sweet quick bread, similar to banana bread or cranberry nut bread, in that it is leavened with baking powder and/or baking soda instead of yeast. Quick bread batter can usually be made into muffins; my pumpkin muffins are almost identical to this bread but with a crunchy pecan streusel topping.

What you'll need to make pumpkin bread

How to make pumpkin bread

Begin by combining the flour, salt, baking powder, baking soda, and spices. I like to add everything in neat little piles in case I lose track of what I've added.

Whisk well and set aside.

Combine the butter and sugar in a large bowl or in the bowl of an electric mixer.

Beat until just combined. It will look a little crumbly.

Add the eggs one at a time, beating well after each addition.

Continue beating for a few minutes until light and fluffy.

Add the pumpkin.

Beat until combined. It will look a little grainy - that's okay.

Add the dry ingredients to the pumpkin mixture.

And beat on low speed until just combined.

Transfer the batter to loaf pans.

Bake for 65-75 minutes, or until a cake tester comes out clean.

Let the loaves cool in the pan for about 10 minutes, then turn out onto a rack to cool completely.

That's all there is to it. Enjoy!

YOu may also like

Video Tutorial

Pumpkin Bread

Kids love it, grown-ups love it...this pumpkin bread is hard to beat!

Ingredients

Instructions

1. Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker's Joy).

2. In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.

3. In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point -- that's okay.

4. Add the flour mixture and mix on low speed until combined.

5. Turn the batter into the prepared pans, dividing evenly, and bake for 65 - 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.

6. Fresh out of the oven,the loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.

7. Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.

Nutrition Information

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This post may contain affiliate links. Read my full disclosure policy. Kids love it, grown-ups love it...this pumpkin bread is hard to beat! My grandmother clipped this pumpkin bread recipe from a magazine over 50 years ago, and it is my most-cherished family recipe.

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Cassava Powder and Water makes the pounded yam.

For the soup, blend:

Tomato Puree

Tomato Sauce

Red Pepper, optional

Jalapeno Pepper, optional

Vegetable Oil

Salt, Curry, Cloves, Curry and Garlic

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I'm Making Pumpkin bread!  I'm using the same recipe I used in 2020 to make banana bread!

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I'm Making Pumpkin bread!  I'm using the same recipe I used in 2020 to make banana bread!

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https://natashaskitchen.com/banana-bread-recipe-video/

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THE SCIENCE SEEKERS SHOW SEASON 1 Episode 12

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These muffins are the best, so I wanted to share them you all of you fellow gardeners! I modified the recipe so the final product will have less sugar, cinnamon, and citrus fruit zest.

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In 1985, The Times published a recipe for the blueberry muffins served at the Ritz-Carlton hotel in Boston, which Marian Burros, who adapted the recipe, judged among her favorite muffins in the city A few years later, a reader wrote Marian to say that the best blueberry muffins in Boston were in fac…

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Colin is a fan of all things Star Wars and this recipe is from one of his Star Wars cookbooks and reflects the type of food expected from another galaxy.

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Audrey- Russian Tea Cakes/Mexican Wedding Cakes

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Audrey- Russian Tea Cakes/Mexican Wedding Cakes

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This recipe is one that me and my family make every Christmas. It's really easy to make, and doesn't require many ingredients.

Here is the recipe we use:

-1 cup unsalted butter, softened

-1 teaspoon vanilla extract

-2 cups all-purpose flour

-6 tablespoons powdered sugar (inside the cookies)

-1 cup finely chopped walnuts

- ⅓ cup powdered sugar, or more as needed (to be rolled in)

Preheat the oven to 350 degrees and bake for 12 minutes.  Cool (15 min) and roll in powdered sugar.

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The recipe is in Japanese

100g of flour

5g of baking powder

2 eggs

2 Tbsp of sugar

1 Tbsp of honey

200g of red bean paste (I recommend less)

Sift flour and baking powder into one bowl.

Crack eggs into a separate bowl, and then add sugar and honey in with the eggs and mix.

Put the flour and baking powder into the other bowl and mix again.

Add oil to the pan, and make small lumps of dough; flip once ready.

Apply bean paste to every other pancake.

Put two pancakes together to create the final product.

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薄力粉で 簡単 どら焼き ♪ レシピ・作り方 by ●まかろん●｜楽天レシピ

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楽天が運営する楽天レシピ。ユーザーさんが投稿した「薄力粉で 簡単 どら焼き ♪」のレシピ・作り方ページです。以前 米粉で黒糖どら焼きを載せましたが 今回はどこのお宅にもありそうな材料で作りました。使用したあんこは100均で購入‼︎しました(安い！)詳細な材料や調理時間、みんなのつくレポも！

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Ingredients:

2 sticks of butter

2 cups of sugar

1/2 teaspoon of salt

3 eggs

2 1/2 teaspoons of baking soda

4 slightly brown bananas (Mashed)

1/2 pint of sour cream

3 cups of flour

Directions:

Mix ingredients alternating from wet to dry

(Make sure bananas are thoroughly mashed)

Mix until there are no lumps

Pour into a greased tube pan and bake it at 350 degrees for 1 hour

(Test it with a knife, and if it comes out clean it done, but if not bake longer)

Enjoy!

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1 c. water

1 c. sugar

3 c. Fresh cranberries

Pinch each of Allspice and Orange peel

Bring water and sugar to boil in a medium saucepan. Add cranberries and return to a boil. Reduce heat and boil gently for 10 minutes, stirring occasionally.

Pour sauce into a bowl, cover and cool completely at room temperature. Refrigerate until serving time. Makes 2 1/4 cups.

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Izzy's Miniature Tea Cakes With Citrus Glaze (1)

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Izzy's Miniature Tea Cakes With Citrus Glaze (1)

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Izzy's Miniature Tea Cakes With Citrus Glaze (Continued) (2)

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Izzy's Miniature Tea Cakes With Citrus Glaze (Continued) (2)

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Izzy's Miniature Tea Cakes With Citrus Glaze (Continued) (3)

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Izzy's Miniature Tea Cakes With Citrus Glaze (Continued) (3)

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Ingredients:

All purpose flour

Cocoa powder

Sugar

Butter

Salt

Vanilla extract and

Choco chips

Recipe:

In a medium bowl sift together flour, cocoa and salt.

In a large bowl add the butter and beat on medium speed for 5 minutes until fluffy.

Add sugar and beat about 2 minutes, until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula. Add vanilla if using.

Add the flour mixture and combine on low speed, until flour is just incorporated and dough sticks together when squeezed with fingers.

Form dough into a flattened disk; wrap in plastic. Chill until firm, at least 1 hour.

Preheat oven to 325F for 15 minutes. Line 2 baking sheets with parchment paper. I greased it lightly with the butter wrapper itself.

Use a spoon to form the dough into balls and place on the prepared baking sheet. I chilled it for 15 minutes.

Bake until firm, 20 to 25 minutes, rotating halfway through (that is, moving the baking sheet in the top row to the bottom row and the vice versa) My cookies were ready around 23 minutes.

Cool completely on a wire rack.

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this is basically the cheese balls but better.

at first you need airan A.K.A kefir and mix it with the warm milk and put it in the warm place to 1 day you will have a white lil bit thick substance (PUT SALT)

then you have to put it in the bag that the

excess water could leak out

then after a week there will be the thick substance then you have to make the little balls out of it and wait another week (that is not hard BUT very long to make them)

they are done when they are hard and solid

they taste like lil bit sour and salty thing

if you are lazy you can neither eat lil bit thick substance by itself it is also very good you can add it literally anywhere (but remember put salt) same with the thick substance

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And a am also making banana covered in chocolate and sprinks and other things

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I am making cake I idk the recipe but just kind of mix thing and hope it tastes good

-rudra patel

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Flour. All purpose, whole wheat, and bread flour.

Sugar. Organic cane sugar/evaporated cane juice and brown sugar (make your own brown sugar).

Baking Powder.

Baking Soda.

Salt.

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I am making chocolate chip cookies and I am also making quesadills

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Tuna mayo kimbap:

-Add a pinch of salt, a tiny bit of sesame oil and seed to rice and mix.

-Open a can of tuna and drain all the oil from it. Then mix it with a lot of mayo.

-Spread rice on a sheet of seaweed and also put the tuna on it.

-Wrap the seaweed up into a log-like shape like the picture and make as many of them as you want.

I am also making another type but instead of Tuna it consists of cucumbers and crab meat/sticks (I don't know the direct translation). Usually you put carrots, spinach, danmuji and then add on from there but I didn't have the ingredients. This is a more modern version of kimbap.

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You will need:

For Idli -

3 cups of rice

1 cup of urad dal

1tsp of fenugreek seeds

For chutney

2/3 cups of coconut

1-2 Tbsp of roasted chickpeas

1/2 tsp of cumin

1tsp tamarind

2-3 dry red chilli

Salt

Water

How to make :

For Idli :

Soak all ingredients for 5 hours

Grind to a paste

Let it sit overnight to ferment

Pour it into a mould and steam it

For chutney:

Blend all the ingredients until it is a paste

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Ingredients

-  for dough -

5 cups  all-purpose flour

1 lightly  beaten egg*

3  tablespoons  sour cream

1 teaspoon  salt

1 tablespoon  vegetable oil

1 cup water

1 cup  milk

Whisk the sour cream and egg together well in a small bowl, add milk, and oil.In a large bowl, mix the flour and salt together (or the bowl of a stand mixer with dough hook installed). Add the sour cream/ egg/milk mixture and begin to mix, adding water as needed to make a smooth, pliable dough. Pierogi dough is a bit sticky. Don’t overwork the dough.Once it’s smooth and well blended, wrap in plastic wrap and allow to rest for half an hour. Divide dough into fourths, to make it easier to handle.Roll each ball of dough out on a lightly floured surface to about 1/8” thick. Cut into 3” rounds (5” rounds for the meat version) — you can use a drinking glass to cut perfect circles —  and set aside on a floured surface for filling.*There is some debate among Polish cooks as to whether to add egg to the pierogi dough. We can’t definitively answer that debate, except to note that many pierogi purists usually advise against it. However, they do grudgingly admit that eggs impart a bit more sturdiness to the dough, which helps keep the finished pierogi from exploding.

-Filling -

Ingredients

1 medium onion, finely chopped

2 tablespoons butter

3 cups cold mashed potatoes

½ cup dry curd cheese or ricotta

½ cup sharp cheddar cheese, grated

2 tablespoons sour cream

salt and pepper to taste

Instructions

Melt butter in a skillet. Add onions and cook until soft but not browned.

Place mashed potatoes, cheeses, sour cream in a bowl. Add sautéed onions. Season aggressively with salt and pepper and mix thoroughly. Chill the filling mixture in the refrigerator for about 1/2 hour before filling.These pierogi may be served boiled, or boiled and drained then added to a skillet and browned in butter on both sides.

To Fill and Cook
Place a spoonful of your choice of filling in the center of a circle of dough. Don’t overfill. Paint half the edge with a little water or egg white as glue, using your finger or a small brush.

Fold the dough over the filling (see filling options below) into a half-moon/crescent shape and press the edges together well. Then pick up the pierogi and pinch all around the rounded part with your fingers to make a nice crimped edge. The better you crimp, the more likely the pierogi will hold together.

Place the pierogi on a pan covered with a kitchen towel dusted well with fine cornmeal. This will make the pierogi easier to handle prior to boiling. After filling, it’s also possible to freeze pierogi on their tray. After they are frozen solid, transfer to a zip-top bag and store in the freezer until ready to boil.

To cook the pierogi, bring four quarts of salted water to a rolling boil. Add a few pierogi at a time, reduce heat and boil gently until the pierogi float. About five minutes or so.

Serve with sour cream or applesauce, and garnish with caramelized onions.

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This recipe is from Kerala, a state in the southern part of India. this bread called Vattayappam. I think she forgot to take recipe. I wasn't sure so I am forwarding this to you.

Vattayappam

1--Rice 1 cup soaked overnight ( grind this into fine batter)

2---1 tablespoon shredded coconut ( grind this into fine consistency)

3----Yeast 2 pinch ( add 2 tablespoons of sugar to lukewarm stir well & add 2 pinches of yeast )

4---Kappi mix ( cook 2 table spoons of ground rice batter from above in low flame & cool )

Mix well ingredients 1, 2, 3, &4 & set aside 10 to 12 hours or overnight, if possible in a warm place. Melt brown sugar according to taste & add to batter. Add salt to taste. Steam cook the batter in any suitable container.

Serve while hot. Enjoy!!

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Alexandra Malko Baklava ingredients

Walnuts

Honey

Butter

Filo pastry

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Peach Cobbler - Tastes Better From Scratch

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My grandma makes really good baklava :P

Baklava:

2lbs Filli Dough

1lb clarified unsalted butter

Filling:

3 cups crushed walnuts (or almonds)

Spoon of ground cardamom (or cinnamon)

(Optional 1/2 cup sugar)

Syrup:

My grandma only uses honey (about a cup, but it depends how much baklava you are making.)

—Unfold Filli dough sheets (divided into 2 equal parts)

-Brush the bottom and sides of your baking tray (13” x 17”) lightly with melted (unsalted) butter

-Lay 2-3 (however much you prefer) sheets at a time, and brush melted butter lightly over the entire surface with the pastry bush

-spread filling all over, covering the whole surface; also drop about 1 tbsp. Of melted butter over the filling.

-repeat with the second half of fillo sheets, brush every 2-3 layers with melted butter, only brush the last 4 sheets seperately.

-preheat oven to 300 degrees farenheit if gas range is used, 275 degrees if electric

-use a pizza cutter or sharp knife, cut deep into sheets, make diamond or square shapes.

-when finished, brush the last layer again with melted butter.

-bake in preheat oven (my grandma covers the tray with extra layers of dough at first because the sudden heat will make the butter splatter around the oven) for about 50 minutes to 1 hour or until nicely browned and fluffy.

-remove from oven and leave it to get cold. (You can leave it for a day) Then, boil the honey. This way, the honey wont be thick and you can easily pour and spread the honey on the baklava.

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How to make a simple cheesy omelette

(perfect for breakfast)

INGREDIENTS:

2 eggs

A whisk

Cheddar cheese (or if you don’t have cheddar cheese, use regular cheese and a greater)

Onion

Salt

Black pepper

Cooking oil

Spatula

RECIPE:

First, grab a bowl and add two eggs into the bowl to get started.

Next, add a bit of cheddar cheese into the egg. If you don’t have cheddar cheese, then you can use regular cheese and a greater and shred the cheese onto the greater and into the bowl.

After that, add a pinch of salt and black pepper onto the mix to make the taste perfect.

Now get an onion, remove the onion skin, and cut the onion into pieces and put it onto the mix.

Now whisk all of the ingredients together in a bowl until you have a yellow substance with cheese and onion in it.

Now grab a cooking pan, set it on the stove, and put the heat to medium. Once you have done that, add cooking oil on the pan and add the egg mixture on the pan and let it cook until it is bubbling.

One the omelette starts bubbling, get a spatula and flip the omelette over.

After a few minutes, take the omelette out and set it on a plate, and ENJOY!!!

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Dough:

1. 1 cup Wheat Flour

2. 1 tbsp gram flower

3. Ghee (calcified butter)

4. Carom Seeds

5. Salt

6. Water

Stuffing:

1. Potato

2. Paneer (Indian cottage cheese)

3. Cilantro

4. Ginger

5. Chilli Powder

6. Garam masala (Blend of spices)

7. Amchur powder(Dried raw mango powder)

8. Black salt

9. Salt

10. Oil (I have used Avacado oil)

[ Can add any type of veggies you like . example : onion, green beans, peas, zucchini, radish ...]

Usually eaten with butter, plain yogurt, pickles

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Ingredients:

6 avocados

3 average lemons

6 large, fresh garlic cloves

1 teaspoon ground cumin

3 teaspoons and a shake of salt

1 large onion (red or white)

1½ bunches of cilantro

1 jalapeno pepper

2 tomato

*Note: it is encouraged to adjust to taste

Steps:

1. Cut the avocados in half and remove the pits. Scoop out the insides into a bowl.

2. Cut the lemons in half and squeeze the juice into the bowl.

3. Mash the avocados with a masher until no large pieces remain.

4. Mince the garlic and put it in the bowl.

5. Add cumin and salt, then stir until mixed well.

6. Chop up the onion, then add into the bowl.

7. Cut the cilantro leaves off the stalks, and add to the bowl.

8. Finely chop jalapeno, then add to the bowl.

9. Dice tomato, then add to the bowl.

10. Mix well. Taste, and add extra ingredients to taste, if wanted.