Pumpkin Banana Bread

I received a baking pumpkin in the Angelic Organics CSA vegetable box last week. I didn't have enough for a pumpkin pie, so I gave this pumpkin banana bread recipe a try.

The bread was tasty, but had a heavy banana flavor. I was hoping to taste more pumpkin flavor so I will keep an eye out for a true pumpkin bread recipe.

Pumpkin Banana Bread

• 1/2 cup vegetable or canola oil
  
• 3/4 cup sugar
  
• 3/4 cup brown sugar
  
• 4 eggs
  
• 1 1/2 cups pumpkin
  
• 1 1/2 cups ripe mashed bananas
  
• 1 1/2 cup yogurt (plain or vanilla flavored)
  
• 4 cups flour
  
• 2 tsp baking powder
  
• 2 tsp baking soda
  
• 1/2 tsp salt
  
• 2 tsp cinnamon
  
• 1 tsp ginger
  
• 1 1/2 tsp nutmeg
  
• 1 cup chopped walnuts (optional)

1. Preheat oven to 350° F. Grease and flour two loaf pans. In a large mixing bowl combine the oil, sugars, eggs, banana, pumpkin, yogurt. Beat until smooth.

2. Sift the dry ingredients together. Stir the dry ingredients into the wet mixture until well blended.

3. Pour batter into the prepared pans and bake for 45 minutes or until golden brown and a cake tester comes out clean.

Yield: 2 Loaves (8 in. X 3 3/4 in.)

Slow Cooking

Fall Transition

Night comes earlier
The temperature drops
Fall is in the air

With summer fading and fall picking up the slack, I pulled the CrockPot out of the cabinet above the refrigerator for a test run.

I went to the store, picked out a roast, threw in some of the vegetables from our weekly Angelic Organics CSA veggie box, and added a few spices. As the day progressed, the condo filled with an amazing aroma.

Ted and Jared joined us as we broke bread, savored the feast and enjoyed some wonderful conversation.

Fall Roast

• One roast (beef or pork)
  
• Vegetables cut into large chunks (potatoes, carrots, celery, onion, etc.)
  
• Spices to taste (garlic, salt, pepper, oregano, etc.)

Chop the vegetables and place in the bottom of the CrockPot. Depending on how lean your roast is, add a 1/4 cup to 1/2 cup water.

Place some olive oil in a pan and brown the roast over medium heat.

Place the browned roast over the bed of vegetables.

Set the CrockPot on low and cook for 8-10 hours (4-6 hours on high)

About an hour before it is finished, add additional spices if desired.

Trial and Error

Over the years, I have learned to try out a new recipe or kitchen tool prior to full scale deployment.

I have been requested to bring dessert to a dinner party tonight. I thought I would give my new Silicone bundt pan a try and whip up a 7up Cake.

Making the cake was a breeze. I was surprised it took 30 minutes longer than the recipe called for to finish baking. To my shock, when I removed the mold, only a portion of the cake had browned.

It didn't look all that visually pleasing. I found it necessary to initiate Emergency Dessert Protocol.

No, I didn't rush off to the bakery or grocery store. I pulled out the hidden supply of baking chocolate and whipped together a quick batch of delicious brownies.

One Bowl Brownies

• 4 ounces unsweetened baking chocolate
  
• 3/4 cup (1 1/2 sticks) butter
  
• 2 cups sugar
  
• 3 eggs
  
• 1 teaspoon vanilla
  
• 1 cup flour
  
• 1 cup coarsely chopped pecans (optional)

Preheat oven to 350 degrees F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.

Melt the chocolate and butter using a microwave or large pan. Stir in sugar. Blend in eggs and vanilla. Add flour and pecans; mix well. Spread into prepared pan.

Bake 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs (do not overbake). cool in pan or wire rack. Remove brownies from pan, using foil handles. Cut into 24 squares. Store in tightly covered container at room temperature.

For cake-like brownies, prepare as directed, stirring in 1/2 cup milk along with the eggs and vanilla, and increasing the flour to 1-1/2 cups.

Sexed Up Dessert

For the first time, I added a bit of flair to dessert. I whipped out the martini glasses, a spare plastic squeeze bottle and some tasty Carmel.

I loaded up the squeeze bottle with Carmel and added a flavorful design to each glass. Next I added a small scoop of Chocolate Gelato and Vanilla Ice Cream (a bit of Yin and Yang action).

As the dessert was served, the guests eyes grew wide with delight as their lips smacked with anticipation. Who knew something so quick and easy would knock the socks off our dinner guests.

Tony in the Frisky Kitchen

Tony in the Frisky Kitchen
Originally uploaded by Timothy State

Getting ready for geusts to arrive for the Italian Adventure.

Crackers with cream cheese and sun dried tomatoes

I have been making weekly visits to Costco to pick up a few essentials. Mid-afternoon is a great time to go. You wander the aisles, fill your basket and snack on a variety of samples at the end of the aisles. I served up a recent find at our Italian Adventure dinner party.

Crackers with cream cheese and sun dried tomatoes

• Variety of crackers
  
• Cream cheese
  
• Sun dried tomatoes

1. Spread the desired amount of cream cheese on each cracker.

2. Add one or two sun dried tomato slices.

Roasted Red Peper Dip

When we have company, I love creating a mix of items, from the simple to the complex. I used a fresh pepper with the top removed as a dish for this simple dip.

Roasted Red Pepper Dip

• 1 jar (7oz) drained roasted red peppers
  
• ½ cup Mayonnaise or Miracle Whip Salad Dressing
  
• ¼ cup Feta cheese crumbles
  
• 1 clove garlic

1. Place 1 jar (7oz) drained, roasted red peppers, ½ cup mayonnaise or Miracle Whip Salad

2. Dressing, ¼ cup feta cheese crumbles and 1 clove garlic in a food processor or blender; cover. Blend on high speed until smooth.