Gigi's Blue Ribbon Pumpkin Bread
Makes 2 loaves
3 cups flour
2 cups sugar
1 cup brown sugar
2 tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. pumpkin pie spice
1 tsp. ground ginger
2 cups pumpkin puree (or cubed, cooked fresh)
1 cup canola oil
⅔ cup water
1 cup chopped pecans
1 tsp. vanilla
1 cup raisins (optional)
Preheat the oven to 350 degrees. Lightly grease two standard bread loaf pans. Whisk together the flour, sugar, brown sugar, baking soda, salt, and spices. Add the pumpkin, eggs, canola oil, and water. Fold in the pecans, vanilla, and raisins (if desired). Pour the batter evenly between the two pans. Bake for one hour. When a toothpick comes out clean, it’s done.
Submitted by Terry W.
Betty Rea’s Mango Chutney
6 ripe mangoes, peeled and sliced
1 pound dates, pitted and chopped
2 pounds packed light brown sugar
1 pound seedless raisins
1 pound crystallized ginger, finely chopped
1 pound dried apricots, cut into small pieces
¼ tsp. salt
1 quart cider vinegar
In a large pot, combine the mangoes, dates, sugar, raisins, apricots, and salt. Stir in vinegar and bring to a boil over high heat. Reduce heat to medium and simmer, stirring often—until thick—about 30 – 45 minutes.
Pour into hot sterilized canning jars and seal with sterilized lids.
Serve over a block of cream cheese and accompany with crackers.
Betty Rea was once President of HSA. She was also one of the primary advocates for the establishment of the National Herb Garden at the U.S. National Arboretum in Washington D. C. She and her husband Ed were both treasured members.
2 ounces ginger root
1/2 vanilla bean
1 cup sugar
1 1/2 cups water
Zest of 1 orange (or use lemon zest and some lemongrass)
1 1/2 cups brandy
Peel the ginger and cut it into thin slices. Split the vanilla bean in half lengthwise.
Bring the ginger, vanilla, sugar, and water to a boil. Reduce heat to medium-low and simmer until ginger is soft—about 30 minutes or until water is reduced by about 1/3. Let the syrup cool, but do not strain yet.
Zest the orange and place the zest only in a sealable glass container along with the cooled syrup and brandy (add syrup or spice infusion 1/3 cup at a time until you reach an acceptable level of spice to brandy – you don’t want to overwhelm the brandy!). Seal and shake, then let this mixture steep for one day.
After one day, remove the vanilla bean and let the mixture steep for an additional day.
Strain mixture through a coffee filter into your bottle or jar for storage. Let it sit for one more day before using to let flavors mellow.
Kathy S. (allowing the blend to sit for a little longer will mellow the flavors a bit more: taste it periodically)
Cinnamon, by Simon Eugster, Wikipedia CC-BY-SA 3.0
Many of us in the Piedmont of North Carolina remember the wonderful Pumpkin muffins at the Tavern in Old Salem, Winston-Salem, NC. The tavern closed, but memories remain, along with a suggested recipe for making your own muffins:
Pumpkin Spice Muffins
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground cloves
3/4 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon cinnamon
1/2 cup lightly chopped dried cranberries
1/4 cup chopped candied ginger
3/4 cup dark brown sugar
1/4 cup molasses
1/3 cup room temperature butter
2 eggs, beaten well
1 cup canned plain pumpkin puree (or bake a pumpkin and puree the pulp)
1/2 cup milk
A slightly out-of-the-ordinary Gingerbread adapted from a 16th century recipe:
Honey Rye Gingerbread
2 eggs, lightly beaten
1/3 cup oil
1/3 cup sugar
½ cup honey
½ cup fresh orange juice
1 cup unbleached flour
1 cup rye flour
1 teaspoon baking powder (no more than 3 months old)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon ground ginger
2 teaspoons anise seeds
5 tablespoons grated fresh ginger
Preheat oven to 350º. Grease the bottom of an 8x8 pan.
Blend eggs, oil, sugar, honey and orange juice in a medium bowl.
Stir together the flours, baking powder, baking soda, cinnamon, cloves, ground ginger, and anise seeds. Stir into the egg mixture until well blended. Add fresh ginger and blend in thoroughly.
Spread into the prepared pan and bake for 20 – 25 minutes or until a toothpick inserted in center comes out clean.
Persimmon Pudding (using native persimmons)
2 cups persimmons (strained and pulp retained)
1 1/2 cups sugar
2 eggs (slightly beaten)
1 tall can of evaporated milk
½ teaspoon baking powder
1 1/2 cups self-rising flour
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/3 cup lightly chopped candied ginger
1 teaspoon vanilla
¾ stick of butter melted in a 9” x 13” dish
If persimmon pulp is frozen, before thawing, cut plastic covering and dump in dish you will be mixing it in. Allow to thaw.
In separate bowl, mix the flour, 1 cup of the sugar and spices, baking powder. Sift together.
In the bowl with the persimmons, add the 2 eggs and beat until smooth. Add the rest of the sugar and mix thoroughly. Add ½ of the milk, mix well. Sift part of the flour mixture and mix thoroughly. Add the rest of the milk, mix thoroughly. Add the remaining flour mixture, again, mix thoroughly. Pour in the melted and still warm butter.
Blend until smooth.
Pour batter into the already buttered pan and bake at 325 degrees for 45 – 60 minutes, or until firm but still moist.
Optional: one cup of coconut added to the batter before baking.
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