How To make Tennessee Pumpkin Bread
1 2/3 c Sifted regular flour
1/4 t Baking powder
1 t Baking soda
3/4 t Salt
1/2 t Cinnamon
1/2 t Nutmeg
1/3 c shortening
1 1/3 c Sugar
1/2 t Vanilla
3 Eggs
1 c Canned mashed Pumpkin
1/3 c water
1/2 c Chopped walnuts or pecans
Grease a regular loaf pan (9 X 5 X 3inches) or use a non-stick coated one and do not grease. On wax paper sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. In a medium mixing bowl , cream shortening, sugar and vanilla. Add eggs, one at a time, beating thoroughly after each addition. Stir in pumpkin. Stir in dry ingredients in 4 additions, alternately with water until just smooth; do not overbeat. Fold in nuts, Turn batter into prepared pan. Bake in a preheated 350 degree oven until a cake tester inserted in center comes out clean, 45 to 55 minutes. Turn out on a wire rack, turn right side up; cool. Store in a tightly covered tin box. Loaf will keep nicely for several days. or wrap tightly and store in refrigerator; bring to room temperature before serving. From the Greenville Record Argus Newspaper, Greenville, PA. Typed in by Bobbie Beers
How To make Tennessee Pumpkin Bread's Videos
How to Make the BEST Bread Pudding
Grab the bread pudding recipe here:
This delicious and easy bread pudding recipe uses simple ingredients like milk, eggs, sugar, vanilla, and bread -- items you probably already have on hand! After it has baked in the oven it creates a custard-like dessert that you'll LOVE!
Plus, it's ready in less than an hour!
#breadpudding #breadpuddingcustard #breadpuddinginoven #breadpuddingwithmilk #easybreadpudding
Jim Norton's Chocolate Chip Pumpkin Bread
Jim Norton makes his Chocolate Chip Pumpkin Bread during Today in Nashville airing weekdays at 11am on WSMV-TV
Pumpkin Chocolate chip cookies, Beef Burgundy, and french bread/Fall Food Friday Collaboration
This Pumpkin Chocolate chip cookie dough freezes beautifully before baking. Make up a batch to keep in the freezer this fall for drop in visitors or to make up for family movie night or a chilly afternoon.
I got the french bread recipe four decades ago out of a newspaper and for some reason never tried it until now. It's fantastic and tasted like bakery french bread to me.
The beef burgundy I've filmed before (as well as the cookies) but I felt it needed a repeat. I don't think that I used the rosemary in the previous video. It lends a fantastic flavor to the beef and gravy. Below are the recipes plus I'll put the link to Moss Family TV.
Pumpkin Chocolate Chip Cookies
1-1/2 C. sugar
1/2 C. shortening or butter
1 egg
1 C. pumpkin
2-1/2 C. flour
1/2 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1/2 C. nuts, if desired
1/2 C. chocolate chips ( I always use more)
Bake at 350 degrees F for 10-12 minutes. Makes approximately 3-1/2 dozen cookies. I usually double this recipe. They are softer and taste better the day after baking them. They freeze well.
French Bread
1 package (2-1/4 T.) active dry yeast
1-1/4 C. warm water (105-115 degrees F)
2 tsp. salt
1 tsp. sugar
1 T. shortening (I used vegetable oil)
3-1/2 to 4 C. of all purpose flour (try 3-1/2 first)
Cornmeal (I didn't have it, it turned out fine without)
Dissolve yeast in warm water in large mixing bowl. Stir in salt, sugar, shortening, and 2 C. of the flour. Beat until smooth. Stir in enough flour to make dough easy to handle. Knead until smooth and elastic. Place in lightly greased bowl; turn over to grease other side. Cover lightly, and let rise until double in bulk. Punch down. Roll dough into a rectangle 15x10 inches. Roll up tightly, beginning at one of the long sides. Pinch to seal.
Lightly grease baking sheet and sprinkle with cornmeal. Place loaf on baking sheet and make diagonal slashes across loaf. Brush loaf with cold water. Let rise 1 hour in a warm room.
Preheat oven to 375 degrees F. Bake bread until it sounds hollow when tapped lightly, about 35-45 minutes.
Makes one loaf.
Beef Burgundy
2 T. Olive Oil (for frying meat)
2 lbs. of stew meat
3 T. flour (for dredging)
8 oz. sliced mushrooms
16 oz. frozen pearl onions
2 cloves minced garlic (I used garlic powder, a couple of light shakes)
2 T. bsalmic vinegar
2 C. beef broth (I used 3-1/2 C. total of beef broth and omitted the wine)
1-1/2 C. dry red wine
2 sprigs fresh rosemary (I used maybe 1/2 tsp. of dried, crushed in my hand)
1 sprig of fresh thyme (( used maybe 1/4 to a 1/2 tsp. of dried)
2 bay leaves
1 tsp. salt (in the dredging flour, but I didn't use that much, the better than boullion I used is salty)
1 tsp. pepper (in the dredging flour, but I didn't use that much)
1 T. cornstarch
Dredge the meat in the flour, salt and pepper and fry until brown in a skillet. Sautee the mushrooms and onions then deglaze the pan with the beef broth. Let the broth boil for about ten minutes to reduce the liquid. Add the beef and cook in dutch oven for 3-4 hrs. If using a crockpot cook for 6-8 on low and 3-4 on high. Cook until the meat is tender. Add cornstarch to some water and mix well. Add to the beef and gravy and stir until thickened slightly. Serve over rice or mashed potatoes or egg noodles or even zoodles or cooked spaghetti squash. Serves 4-6.
Moss Family TV-
Apple Pumpkin Spiced Bread One Bowl Recipe Video, Her Healthy Home
Thank you for checking out my description, I put all kinds of information in here to share with you all! Today I will be sharing a delicious Apple Pumpkin Bread Recipe! This is a great way to enjoy a sweet bread without processed sugar! If you like these kinds of videos make sure you check out my pumpkin recipe playlist and subscribe to see more!
Pumpkin Lover's Playlist
Silicone Loaf Pan
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Ingredients
1/2 Cup Cooked Pumpkin
1/2 Cup Apple Sauce Unsweetened
2 Cups All Purpose Flour, spooned into measuring cup and leveled-off
1/2 Teaspoon Salt
1 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
3 Tsp Pumpkin Pie Spice
1-1/2 sticks (3/4 cup) Unsalted butter, softened
1 Cup Honey or Agave
2 Large Eggs
Mix Butter and liquid sweetener until incorporated. Add Eggs, salt and pumpkin spice and continue to mix. Add the apple sauce and pumpkin, mixing thoroughly. Add the flour, being sure to wipe down the sides. Lastly, add baking powder and soda before folding it in. Bake at 325 degrees for 50-60 minutes, checking periodically.
The Recipe I Spruced Up:
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I'm a wife and stay at home Christian mother, trying to build a lifestyle of self sufficiency on our quarter acre lot. We grow hundreds of pounds of produce, put up cases of canned goods, raise chickens and home-school our children. We are located in Zone 7B near Memphis, TN. Every week I upload a video on gardening, cooking or canning and prepping. If that interests you, subscribe to see more!
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Virtual Cooking Club - Pumpkin
Public Library of Mount Vernon and Knox County presents Virtual Cooking Club - Pumpkin. Explore these fun and easy recipes with pumpkin!
Mom's Pumpkin Bread
Pumpkin Bread is an amazing and sweet treat that you might consider having around your house during the Thanksgiving and Christmas holiday seasons. My mom made this one for us for years as we were growing up. I talked her out of the recipe and added a Man Cave twist to the process and I'm sharing it with all of you today! Here's the recipe:
Mom's Pumpkin Bread
2 eggs, beaten
1/2 cup vegetable oil
2 cups fresh (or canned) pumpkin
1 2/3 cup all purpose flour
1 1/2 cup sugar
1 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
1 tsp cinnamon
1/2 tsp ground clove
1/2 cup nuts (optional)
1/2 cup raisins (optional)
Preheat your grill to 350°F and setup for indirect cooking.
Grease two loaf pans.
In a mixing bowl, combine your dry ingredients and whisk together. In the bowl of your stand mixer, add the wet ingredients and mix until combined. The slowly mix in the dry ingredients and mix for a minute or two until smooth. Add your raisins and/or nuts and stir until completely combined.
Divide your batter equally between the two greased loaf pans.
Place in the oven or on the grill for an 60-70 minutes until a skewer inserted into the loaf comes out cleanly.
Remove from the grill and let cool for 10 minutes before removing loaves form the pans.
Enjoy!
#AtlantaGrillCompany #KamadoJoe #PumpkinBread
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