Super Moist Glazed Lemon Loaf

Ingredients

1 ½ cups flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

3 eggs at room temperature

1 cup sugar

2 tbsp. butter

1 tsp. vanilla extract

2 tsp. lemon extract

1/3 cup lemon juice

1/2 cup oil

Zest of one lemon

Glaze

1 cup powdered sugar

2 tbsp. melted butter
1-2 T milk

1/2 tsp. lemon extract

1/2 tsp. lemon zest

Preheat oven to 350 degrees. While oven is heating, grease and flour a loaf pan.

Mix flour, baking soda, baking powder and salt in a large mixing bowl. Use a wire whisk to mix together.

Combine eggs, sugar, butter vanilla extract, lemon extract and lemon juice in a mixing bowl. Consider using an electric mixer to make the process easier.

Pour dry ingredients into wet ingredient bowl and combine. For best results add dry ingredients slowly and in increments so the dry ingredients don't spill from the bowl.

Add oil and lemon zest and continue to mix well. 

Pour mixture into the prepared loaf pan.

Bake for 45 minutes or until a toothpick in the center comes out clean.

Make the glaze. Whisk powdered sugar, melted butter, 1 T milk and lemon extract  & lemon zest together in a bowl. Add more milk if necessary for spreading consistency.

Drizzle glaze over war, loaf on a wire rack placed in a cookie sheet.  Allow glaze to set.  Slice and serve!

Variation: Try adding 1/2 c fresh blueberries to the batter before pouring into loaf pan!

Recipe adapted from Wikipedia.

Spicy Roasted Pumpkin Seeds

In this recipe I used small seeds from Sugar Pumpkins.  Larger seeds from regular pumpkins would require longer baking times.  I will put those in parenthesis.

Ingredients

3 c raw pumpkin seeds (from 6 Sugar Pumpkins)
Olive Oil
1 rounded T of Kosher salt
1 tsp garlic powder
1/2 tsp Ancho Chile Powder

After removing flesh from the Sugar Pumpkins, separate the seeds and rinse thoroughly.
Preheat oven to 300*.  Line a cookie sheet with foil.  Spread out the pumpkin seeds in a single layer and bake for 20 (30) minutes; stirring halfway through, to dry them out.  Meanwhile, in a small bowl or ramekin, mix salt, garlic powder and chili powder together.
Increase oven temp to 350*.  When seeds are cool enough to handle, drizzle with olive oil and sprinkle with spice mixture.  Coat seeds completely using your hands.  Spread out in even layer and return to oven for 16 (24) minutes; stirring halfway through.  Pumpkin seeds should be crunchy.

Variations:
Cinnamon-Sugar: For a sweeter snack, replace olive oil with melted butter and replace the spice mixture with 1/2 T Kosher salt, 1 1/2 T granulated sugar, 1 tsp. cinnamon.
For spicy sweet, add 1/2 tsp. cayenne pepper to the above mixture.
Maple Brown Sugar: Another variation would be to replace the butter with maple syrup and replace the spice mixture with 1/2 tsp Kosher salt, 3 T brown sugar and 1/2 tsp fresh ground black pepper (optional).
Experiment.  Really, any combination of your favorite spices would work here.

Sugar Pumpkin Mum Pots

Great Fall decoration for door prizes, to enhance a dinner table or make individual pumpkins for each guest with their name written on the leaf as place cards.

Supplies:

1 Sugar Pumpkin
Pumpkin Carving knife or other small sharp knife
Pumpkin flesh removal scoop or big spoon
Drill with 1/4" drill bit
Assorted Mum stems
Silk leaves (optional)
Sharpie w fine pt. (optional)

With a sharp knife cut a circle 1" below the stem of the pumpkin, make cuts at an inward angle so the top does not fall into the pumpkin when replaced.
Using a scoop or large spoon, remove all of the flesh inside (reserve pumpkin seeds for roasting later. See my recipe for Spicy Roasted Pumpkin Seeds).
Drill 5 evenly spaced holes around and through the pumpkin about 1" down from opening.

Fill with water and replace top.
Trim leaves from stems of Mums and cut to fit through the holes and well into the water.
If you want to add a message or use as place settings at a dinner party, write on the silk leaves with a fine point Sharpie.  Attack to pumpkin with a straight pin.  Hot glue will come loose unless you are using artificial pumpkins.

Autumn Apple Bread Pudding w Easy Caramel Sauce

Ingredients

8 c day old bread, cubed
6 large eggs
2 c half and half
1/2 c buttermilk
3/4 c brown sugar
2 T boiled cider (King Arthur Flour), optional
3/4 tsp ground cinnamon
1-1/2 tsp vanilla bean paste
1/2 tsp salt
1/2 c dark raisins
1 Granny Smith apple, peeled cored and chopped
1/2 c chopped toasted pecans

Caramel Sauce:
1/2 c packed brown sugar
1 c heavy cream
2 T butter
1/2 tsp vanilla
1/4 tsp course salt

Preheat oven to 375*.  Butter a round 2-quart casserole dish or spray with a cooking oil, or 8 oven-proof single serving bowls.  Place on a cookie sheet.  Set aside.

In a large bowl place cubed bread, In a separate large bowl combine eggs, half and half, buttermilk and whisk until blended. Add brown sugar, boiled cider (optional), cinnamon, vanilla bean paste and salt and continue whisking until incorporated.  Pour over bread.  Add raisins, chopped apple & pecans. Stir to combine.  Pour into greased dish(es). Bake for 30 minutes or until browned on top and custard is set. If using individual dishes, reduce baking time to 20 minutes, check for doneness and add a couple minutes at a time as necessary.

Make caramel sauce: Combine brown sugar, cream & butter into medium saucepan.  Stir over medium heat until blended.  Continue to cook, stirring occasionally, until mixture begins to thicken. Remove from heat and add vanilla and salt.  Serve with warm bread pudding.

Spiced Apple Cider Poached Apples

I apologize as I forgot to take photos of my poached apples when they were in the pot and first served to my guests looking their best.  This is the last of them and not especially photo-worthy.  I will make again in the near future and post better photos.

These are delicious and have many flavors coming together to make these a fall favorite.  Easy to make, you can substitute pears, peaches or both.  Firm fruit works best.

Ingredients

1/2 gallon apple cider, farm fresh preferred (rinse and set the container aside for use later, See 2nd note below)
1/2 c brown sugar
Zest from an orange, in large pieces
3 whole cloves
2 small cinnamon sticks
3 star anise pods
1 vanilla bean slit down the middle and cut in half
6 firm apples, peeled, halved and centers removed.  Try to keep stems in tact for presentation.
Cinnamon, optional
Nutmeg, optional
Sweetened Whipped Cream, optional

Bring all except apples to a boil in large pot.  Lower to a simmer, add apples and cook apples for approximately 20 minutes; turning occasionally, until tender.  Turn off heat and let come to room temperature before serving.  Sprinkle with cinnamon or nutmeg if desired.  Can also service with fresh sweetened whipped cream.

Note: Soft apples, like McIntosh, will begin to fall apart and cook down after only a few minutes. They will not hold their shape and the spices will not have time to permeate the liquid.

Another note:  Strain the reserved cider mixture back into the container.  Now you have wonderfully delicious Spiced Apple Cider!

Sour Cherry & Almond Streusel Coffee Cake

Ingredients

• • 1/2 cup unsalted butter, room temperature, plus more for pan
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup sugar
  • 2 large eggs
  • 1/2 teaspoon pure vanilla extract
  • 1 T almond extract
  • 1 cup sour cream
  • 1 cup dried tart cherries
  • Streusel
  • Mix together until crumbly:
  • 1 cups all-purpose flour
  • 1/2 cup packed light-brown or confectioners' sugar
  • 1 teaspoons ground cinnamon
  • 1/2 teaspoon coarse salt
  • 4 T unsalted butter, room temperature
  • 1/3 c slivered almonds
  • Milk Glaze
  • Combine and whisk until smooth:
  • 1 C confectioner's sugar, sifted
  • 1 tsp almond extract
  • 2 T milk

Directions

1. Preheat oven to 350 degrees. Butter a 9-inch tube pan; set aside. In a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, eggs, vanilla & almond extract on medium speed until light and fluffy, 2 to 3 minutes. Add the flour mixture in three parts, alternating with the sour cream and beginning and ending with the flour. Beat until just combined, scraping down the sides of the bowl as needed.
3. Spoon about half the batter into the prepared pan. Arrange the cherries in a single layer on top of the batter; avoid placing any cherries against the pan's edge, as they may stick or burn if not fully encased in batter. Top with the remaining batter, making sure it is evenly distributed, and smooth with an offset spatula. Sprinkle streusel evenly over the top of the batter.
4. Bake until cake is golden brown and springs back when touched, 40 to 45 minutes. Transfer pan to a wire rack set over a rimmed baking sheet lined with parchment paper, and let cake cool 10 to 15 minutes. Invert cake onto rack, then re-invert (so streusel side is up), and let cool completely. Spoon glaze over the cake, letting it drip down sides. Let cake sit until glaze is set, about 5 minutes, before serving. Cake can be kept at room temperature, wrapped well in plastic, for up to 4 days.

This recipe adapted from Martha Stewart Living

Enjoy!

Graham, Fig, Plum & Apple Muffins with Crunchy Topping

Ingredients

1 1/3 c graham crumbs, divided
3/4 c flour
1 1/4 tsp. baking powder
1/2 tsp. + 1 pinch salt, divided
1 stick butter, room temperature
2 1/2 T cold cubed butter
3/4 c granulated sugar
2 large eggs
1 1/2 tsp vanilla
3/4 c milk
1/3 c chopped figs
1/3 c chopped dried plums
1/3 c chopped fresh apple
1/3 c light brown sugar

Preheat oven to 350*.  Line a 12-cup muffin tin with cupcake liners.
Combine 1 c graham crumbs, flour, baking powder an 1/2 tsp salt in a bowl.  Set aside.  In a large bowl of an electric mixer beat butter and granulated sugar until light and fluffy (about 2-3 minutes); beat in eggs and vanilla and milk.  Add dry ingredients and mix until combined.  Mix in figs, plums and apple. Using a large scoop, fill each liner 3/4 full.

Combine 1/3 c graham crumbs, brown sugar, cold cubed butter and pinch of salt.  Mix until a course crumble.  Divide among the 12 muffin cups.

Bake for 24 - 28 minutes or until toothpick in center comes out clean.

This recipe adapted from food network magazine.

Happy Fall!