Aunt Lucy's Pumpkin Bread

Lucy gave this recipe to me so long ago that she lost her copy and I had to give her another one. Though I have sampled many pumpkin breads in my life, I have never had a more moist and tasty one. It's so easy to make that you can bake this with your children or grandchildren. It's also a good way to get vegetables in your child’s diet without them knowing it. A little here, a little there—sometimes you just have to be sneaky.

Preheat the oven to 350 degrees and grease 4-small round metal coffee cans or 3 loaf pans.

3 ½ cups flour
2 teaspoons soda
1 ½ teaspoon salt
1 ½ teaspoon nutmeg
1 ½ teaspoon cinnamon
3 cups sugar
1 cup cooking oil
2/3 cup water
4 beaten eggs
2 cups pureed pumpkin




Mix the first 6 dry ingredients together. In another large bowl blend the eggs, add the oil and water. Then blend in pumpkin. Add the dry ingredients gradually and blend until completely mixed in. Distribute evenly between cans or pans. Bake in preheated oven for one hour or until toothpick comes out clean when tested in center. Remove to rack and cool for about ten minutes. Next run a table knife around the sides of the bread and carefully remove to rack. Completely cool your tasty bread before storing it in plastic zip-lock bags. Great served with cream cheese or lemon curd.

Peanut Butter Edible Play Dough

Last week the sky cried most of the time, so my grandchildren and I had to take some of our adventures inside. Princess granddaughter gets cabin fever when she can’t go out, so we had to figure out something else to do besides jump off the back of the couch. I checked out the pantry and decided to do a cooking activity that I used to do with my second-grade class when I taught—that was before they outlawed peanut butter in school. We used our detective skills to find the three needed items: peanut butter, powdered milk, and honey.

We took out the three-step stool, put on our aprons, washed our hands with soap and water and then started. In a medium sized metal bowl we dumped one cup of powdered milk, ½ cup of peanut butter, and ¼ cup of honey. We took turns mixing until it got hard to stir, then came the fun part. We put our hands in and squished it until it was smooth and pliable, we needed a smidgen more honey and a little more squishing—ahh perfect! We only nibbled a little bit, honest!

(This dough is no bake so don’t preheat the oven.) Next we rolled it out on wax paper and made snakes, then, since it was Halloween season, we decided to make pumpkins. Too bad we didn’t have corn candy for jack-o-lantern eyes and such, but raisins did nicely. Then we used a rolling pin and rolled out the rest of the dough until it was flat. Finally we cut out bats and black (pretend!) peanut-butter cats. We really tried to save some for Mommy and Daddy but we just couldn’t help ourselves. We started eating the dough. I ate a pumpkin and the princess kept picking at the cats and bats until you couldn’t tell what they were. We shared some with her eighteen month old prince brother. According to our critique from the prince, it earned a “Yum”. We thought so too. Don’t tell the princess I hid some in the cabinet behind the glasses!

No Bake Chocolate Eclair Cake for Grandpa's Birthday

My favorite assistant chef, the princess Lana, came to Grandma’s house to help make a surprise birthday cake for Grandpa. As always, the first order of the day was to get out the three-step stool and wash our hands. That done, we donned our aprons and began to assemble the ingredients: 1 box graham crackers, 2 small boxes instant vanilla pudding, 3 cups of milk, 8 ounces whipped topping, 1 can of already prepared chocolate frosting, and 3 tablespoons of water.

“Wait a minute, Grandma, you forgot the flour and butter,” said the princess.

“No Sweetie, we don’t need those ingredients. In fact this cake is so special that we don’t even have to bake it. We just set in the refrigerator over night and it turns into a cake!”

“Oh, does that mean it’s magic?” the princess asked.

“Maybe it is. When we get all the ingredients mixed just right, then you can say the magic words.”

“I can? I get to do the magic! But wait, I forgot to bring my magic wand!” she said.

“No, you don’t have to have it. I will lend you my magic wooden spoon, hand painted with my own name,” I said as I flipped it from the crockery pitcher. Reverently she took the spoon from my hand and we began.

We read the recipe then prepare the cake exactly as instructed.

No Bake Chocolate Éclair Cake

 1. Line an oblong cake pan with one layer of graham crackers. (This job is for the princess.)
2. Mix the 2 small packages of instant pudding, and 3 cups of milk in a medium size mixing bowl using a wire whip. (This job may be done by the princess, if her magic is working or by Grandma.) Then fold in the whipped topping.
3. Pour half of the pudding mixture over the first layer of graham crackers and spread evenly. (Grandma, you had better do this part, because the pudding always gets on the princess’ fingers, and the rule is if it gets on her fingers, she has to lick.)
4. Let the princess put another layer of graham crackers on top of the pudding mixture.
5. Now pour the remaining layer of pudding mixture on top of the crackers and spread it evenly. Maybe the princess can help with this, since she watched last time, and she can also lick the bowl. (No raw eggs here)
6. The princess can now put the third and final layer of graham crackers on top of the cake. (If there are any crackers left you can share them.)
7. Then open the icing and add the water. Carefully stir with a small rubber spatula or table knife until water is incorporated. Drizzle the thinned icing on top of the final layer of crackers and spread evenly. (Let the princess sample the icing to make sure it’s good enough for Grandpa’s cake.)
8. Cover the cake with a lid or plastic wrap and set it in the refrigerator to chill overnight.
9. Tell the princess to say the magic words:
“No bake cake, no bake cake, you must be magic, you’re so easy to make.” At
last the princess waved her magic wand sprinkling magic pixie dust on the cake.

Try this recipe and I am sure this No Bake Chocolate Éclair Cake will be one of your family’s favorites too.

Fruit Cobbler

Fruit Cobbler

This fruit cobbler is easier to make than a cake mix in a box. Traditionally cobbler had a pie crust placed on top of the fruit, but this one has a batter that is poured in the pan first and then the fruit mixture is poured on top. When it’s baked the crust forms on top and the wonderful filling is on the bottom—no rolling out pastry or feeling guilty about the saturated fat you consumed.

I got this recipe from a church cookbook that long ago fell apart and disappeared. But I never forgot how easy the cobbler was to make, how great the taste was, or how versatile the recipe. Pick out your favorite fruit or what ever is in season—fresh or frozen and start. It’ll be ready by dinner time. Do you have some ice cream or whip cream to scoop on the top? Yum!

Fruit Cobbler

Ingredients:
First mixture
1 cup sugar
1½ cup flour
¼ cup butter
1 cup milk
2 teaspoon baking powder
½ teaspoon salt

Mix dry ingredients and use a fork to incorporate the butter. Pour in milk and mix until dry ingredients are absorbed. Pour into a large oblong greased cake pan.

Second mixture

3 ½ to 4 cups fruit (fresh or frozen)
1 cup boiling water
3 tablespoons butter
1 to 1 ½ cups sugar depending on acidity of fruit

Mix fruit, water, butter, and sugar and pour it over the first mixture. Put the pan into preheated oven 400 degrees and bake 30 to 40 minutes, until browned and bubbly. Serve warm or cold with or without whipped cream, or ice cream. Delicious made with peaches or berries. This is a great way to use the fruits you froze last summer, or the ones that ripened before you could use them. If you don’t have enough peaches, throw in that half pint of blueberries before they go bad. Let the kids help with this. They would love to invent a new recipe. Name it after them!

Challah on Friday

Yesterday my three year old granddaughter came to visit. The plan was to make Challah. I had everything set up including: an apron, a three-step-ladder, bowl, measuring spoons, cups, and ingredients.

She entered with a flourish with one arm in a sleeve and one out. I asked if I could help her put the other arm in and she said, "No."

"Oh are you making a fashion statement?" I asked.

"Yes," she said. "I'm going to a party. Could I wear your princess sarong?"

Well, truthfully I'm not sure what a sarong is, but she settled for a fancy wrap. After she was regally wrapped, I asked, "Would you like to wear this fancy apron with the roses on it so that you won't mess up your sarong?"

"No, thank you. You can wear the apron," she said using her princess voice.

So the royal cook measured out the ingredients and the princess did as little as possible--she was really staying in character. But she did dump in some ingredients and stir a little. She was much better at painting while I did most of the work. Try this recipe with your princess or prince. Hopefully you will have better luck. But as in the story "The Little Red Hen" I am sure they will be happy to eat the finished bread.

Challah

Makes 3 braided loaves. Bake at 350 degrees.

Ingredients:

2 packages yeast
1/2 cup warm water

1 Tbsp. salt
2 Tbsp. sugar
3 Tbsp. honey
5 Tbsp. butter
1 1/2 cups hot water
7 cups flour
4 eggs

Mix yeast and lukewarm water in a small bowl until foamy.

In a large mixing bowl, combine salt through butter with the hot water. When the water has cooled to lukewarm, add 3 eggs and 1 egg white to the water. Save one egg yolk in a cup for a wash at the end of the process. Add the yeast mixture and the flour one cup at a time. Turn out on a floured surface and knead for about 10 minutes. Roll into a ball and place in a large oiled bowl. Cover and let rise until double about 1 1/2 hours. Punch down and cut into 3 pieces. Cover and allow to rest for 10 minutes. Cut each ball into three pieces and shape into long ropes. Braid, tucking the pieces together at the ends. Repeat for other 2 loaves. Place the braided loaves on two greased cookie sheets, or place two loaves on one sheet and the other in a loaf pan. This will be great later for sandwiches or French toast. Let loaves rest covered with a towel until double, about 45 minutes. Mix two tablespoons of water into the egg yolk that you saved. Gently brush loaves with egg wash. Sprinkle with sesame seeds or poppy seeds if you wish or leave them plain. Bake 350 degrees for about 35 minutes. It makes 3 lovely loaves and you will certainly impress your guests and family. Don't forget the prince and/or princess. You can make these into small loaves too.

Rhubarb Time

Springtime was rhubarb time in West Virginia. I remember running for the garden shed as soon as we arrived at Grandma's house with a salt shaker in hand. I'd pull off a stalk of that sour juicy stuff, sprinkle it with salt, and go to chomping. The only thing I loved more than that was the tradition of going barefoot the first day of May--running down the path with the cool green grass tickling our toes. Well, that was then and this is now-- I rarely take my shoes off outside, but I still love rhubarb season. Fortunately, Connecticut has some of the biggest juiciest, most plentiful rhubarb I've ever seen. I have a friend who gives me all I want and that is a lot!

Now there are two kinds of people, rhubarb-lovers, and rhubarb-haters. But I am here to say it is a very versatile stalk, and can even be used in a barbecue sauce in place of vinegar or lemon juice. Try it!

As I've aged, my taste has become a little more refined in the rhubarb department. I have several recipes besides 'sprinkle with salt and chomp'. My daughter, Becky, makes the best rhubarb pie I've ever tasted, and she shared it with me.
If you are interested, send me a message and I'll post the recipe. But as for now, I'll share the recipe for Rhubarb Crisp. It's easy to make and tastes so good you'll make it disappear faster than you can say "Jack Sprat." You can also pair it with other fruits such as apple, peach, strawberries, or blueberries. Don't forget to let the young ones help bake your rhubarb crisp. You can turn them into rhubarb-lovers too!

Hint: The rhubarb leaves are poisonous, so make sure the children eat only the stalks.

RHUBARB CRISP
Ingredients:

5 cups rhubarb, sliced in small pieces
Other fruit (optional)
2 tablespoons flour
2 tablespoons water
3/4 cup granulated sugar

Topping:

1 cup old-fashioned oatmeal
3/4 cup brown sugar
1/2 cup flour
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup butter (no substitute)

Directions:

Mix first four ingredients and put in a large oblong baking dish. Mix all topping ingredients using a fork, fingers, or a pastry blender. Crumble over rhubarb mixture. Bake 350 degrees for 45-50 minutes or until bubbly and slightly brown. Great warm or cold with vanilla ice cream.

Birthday for a Princess

May 29th Blog entry
Birthday for a Princess

This past weekend my granddaughter, The Princess, had her third birthday. She looked through a catalog and saw an extravagant pink princess castle that she felt she had to have. Mom and Dad had other ideas. After checking out castle cakes online, they decided to make their own, or should I say, get Grandma to make it and they would decorate it and save a ton of money.

Her parents always shop at Trader Joe’s or Whole Foods and want only organic fare for the royal family. They shopped for sweet treats to use for decoration, including ice cream cones, licorice, and letter cookies for the name. Granny Nanny (me) purchased two boxes of Trader Joe’s Vanilla cake and baking mix, organic eggs, and canola oil. And then the magic began.

Strawberry Princess Castle Cake

2 boxes Trader Joe’s Vanilla Cake and Baking Mix
1 large box strawberry gelatin (optional)
2 quarts cleaned chopped organic strawberries (or 2-15 oz. frozen strawberries thawed and pureed)
8 large organic eggs
1 cup of vegetable oil
½ cup of water

Preheat oven to 350 degrees. Combine cake mixes and gelatin. Add the strawberries, eggs, oil, and water. Beat at medium speed with mixer or by hand with a wire whip until smooth. Pour into 2 large oblong cake pans that have been greased and floured. Bake until light brown and cake springs back when touched lightly in center, about 40 minutes. Remove it from the oven and allow it to cool on a rack for at least 10 minutes. Turn the cake out on to a board covered with foil that has a four inch border all around. This will give you room for the turrets and mote if you should choose to add one. Spread with jam or butter cream frosting on the first layer and add the second layer. Frost sides and top and decorate with cone turrets. Flags can be made with fruit leather, doors with graham crackers and wall edges with gum drops, or taffy candy. Parts can also be made of poster board and attached with icing. You are only as limited as your imagination. This cake will serve about 30 people. If you want a single layer, just use half of the ingredients. If you omit the gelatin, the cake will continue to get moister for several days. Store the leftovers in the refrigerator. You will have fun and so will your helpers.

Butter Cream Frosting

½ cup butter
¼ cup pureed strawberries (or milk until desired texture)
7 cups of powdered sugar
1 teaspoon vanilla
This recipe may need to be doubled for the large castle if you are icing the cones.

Your castle will be unique, and delicious, and it won’t cost a fortune!