Tag Archives: Muffins

Yummy Pumpkin Bread & Muffins

pumpkins

One of my favorite things about fall is the delish pumpkin recipes, especially for breads, muffins and pies. In my October edition of Southern Living, they have some yummy ones of which I will post later but it led me back to their website for some of my favorites from times-past.  Southern Living really does have a nice selection in their recipe index and lots of “tummy warmers” for those chilly, frosty days. I will post a few “fall-ish” posts over the next week or so and of course, when we get there, Thanksgiving goodies. Here are a few favorites:

Cream Cheese-Pumpkin Bread
Prep: 20 min.; Bake: 1 hr., 15 min.

3 1/2 cups all-purpose flour
3 cups sugar
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups canned unsweetened pumpkin
1 cup vegetable oil
2/3 cup water
4 large eggs
Cream Cheese Filling
Stir together 3 1/2 cups flour, sugar, and next 4 ingredients in a large bowl. Whisk together pumpkin and next 3 ingredients; add to flour mixture, whisking just until dry ingredients are moistened. Spoon 3 cups of batter into each of 2 greased and floured 9- x 5-inch loaf pans. Spoon Cream Cheese Filling evenly over batter. Spoon remaining batter evenly over Cream Cheese Filling.Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center of bread comes out clean. Let cool in pans 10 minutes. Remove bread from pan, and cool completely on a wire rack. Yield: Makes 2 (9-inch) loaves.

Pumpkin Muffins

3 cups self-rising flour

2 cups sugar
2 teaspoons pumpkin pie spice
4 large eggs
1/2 cup vegetable oil
1 (15-ounce) can pumpkin
2 cups chopped dates
1 cup chopped pecans, toasted
Vegetable cooking spray
Brown sugar
Stir together first 3 ingredients in a large bowl, and make a well in center of mixture. Stir together eggs, oil, and pumpkin; add to dry ingredients, stirring just until moistened. Stir in dates and pecans. Place paper baking cups in muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full. Sprinkle with brown sugar. Bake at 400° for 18 to 20 minutes. Remove from pans immediately, and cool on wire racks. Yield: Makes 2 dozen

Enjoy!

Jacy’s Hot & Spicy Shrimp Soup

Here is my “Hot & Spicy Shrimp” version of the Amazing Soup Diet Recipe.   I have created many different versions of this recipe.  This version:  The orginal recipe exchanging the veggies to:  Shrimp, Broccoli, Cauliflower, Corn (or Hominy), chopped Jalapeno peppers, extra white and black pepper, cumin, pinch of sugar.  It’s delish and definitely “beyond the yum”!  I topped it off with low-cal Corn Muffins.  Bon Appetit!

JACY'S CRANBERRY-ORANGE SCONES

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JoyPals Design Studio

JACY’S CRANBERRY-ORANGE SCONES*

[pictured fresh out of the oven]

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
1 tablespoon grated orange zest (or orange peel)
1/2 cup butter, cut up (very cold butter) (not vegetable shortening!!)
2/3 cup buttermilk (or 2/3 cup of cream/milk and 1 tablespoon vinegar set out for 1/2 hour)
1 tablespoon orange juice
1 cup dried cranberries
1/4 teaspoon each: cinnamon, nutmeg (optional)

1 tablespoon milk
1 tablespoon sugar
(for sprinkling on top) or use icing recipe below (I use both)

ICING
1 cup confectioners sugar
1 tablespoon butter, melted
1/2 teaspoon orange zest
1 tablespoon orange juice
Cream by teaspoon until right consistency achieved.

COMBINE first 6 ingredients; cut in butter with a pastry blender until mixture is crumbly. Add buttermilk and dried cranberries, stirring just until moistened.

TURN dough onto a lightly floured surface; knead 5 or 6 times, Pat into a an 10-inch circle. Cut into wedges, and place 1 inch apart on a lightly greased baking sheet (I use pizza pan). Brush with milk, and sprinkle with 1 tablespoon milk.

BAKE at 425 degrees for 15 minutes or until scones are golden brown (do not overbake!!).

Remove from oven and cool. If using the icing as well, drizzle by tablespoons on scones while still warm.

___
* my version of Southern Living’s old recipe

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