Are you sure that you haven’t been inundated enough yet with PUMPKIN? If not, then keep reading because I am jumping on this squash’s bandwagon! I’m using a recipe from the Taste of Life Greek Food Cookbook.
I used Pumpkin Spice in place of cinnamon and nutmeg. It’s a mixture of both those spices and also ginger, allspice, mace and cloves. Mace is made from the covering of nutmeg seeds.
I made a little change in the recipe from the original. I fold the dried cherries into the dry ingredients, before combining with the wet. It’s a tip I learned watching Ina Garten. It keeps them from sinking to the bottom.
Here is what the mixture looks like before it is transferred into a loaf pan.
The loaf pan should be greased. I used butter.
The bread is done baking when the skewer comes out clean.
This recipe will make your kitchen smell yummy! Happy Pumpkin Season!
- 2 cups flour
- ½ cup nonfat dry milk
- 1 tsp. cinnamon (I used pumpkin pie spice)
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- ½ tsp. nutmeg (I used pumpkin pie spice)
- 2 large eggs, lightly beaten
- 1 cup canned pumpkin
- 1 cup packed light brown sugar
- ¼ cup vegetable oil
- 1 cup raisins ( I used dried cherries)
- Preheat oven to 350°
- In a mixing bowl, whisk flour, dry milk, cinnamon, baking powder, baking soda, salt and nutmeg
- Fold in raisins (dried cherries)
- [My little change in the instructions from the original: I fold the dried cherries into the dry ingredients, before combining with wet. It's a tip I learned watching Ina Garten.]
- In a small bowl, whisk eggs, pumpkin,, brown sugar and oil
- Add wet ingredients into dry, mixing just until combined
- Pour batter into a greased 9x5 inch load pan
- Bake at 350° for 60 minutes or until skewer comes out clean.
The recipe for ice cream is so easy if you have an ice cream maker. Just mix the ingredients, add them to the machine, step back and watch the magic happen. It’s that simple.
Using a hand mixer helps, but it’s not really necessary.
I pulse the frozen berries in my blender before I add them to the mixture.
You don’t need to mix for very long if you use agave nectar, but granulated sugar takes longer to dissolve.
Just cover and refrigerate the mixture for at least an hour, or you can even leave it over night.
Here’s the very berry ice cream after a few hours in the freezer. You should remove it from the freezer at least 10 minutes prior to serving. One quick caveat: you will love this so much you may not want to buy ice cream from the grocery store again.
I served it with roasted carrots. Here’s a suggestion: make enough glaze to use on the carrots too.
To make the glaze you mix together the marmalade, lemon juice, red pepper flakes, and cumin in a small saucepan. Melt the ingredients together, but don’t over heat or boil.
Roast the pork tenderloin until the internal temperature reaches 150°F.
As with all meat, it’s important to let the tenderloin rest before you carve it.
Cover it with foil and let it rest for at least 5 minutes.
At the internal temperature of 150° it should be slightly pink, and medium-rare. Also, feel free to substitute any jam or jelly. Raspberry jam or even red pepper jelly would be delicious.