Sarah kieffer vanilla bean blog
Pumpkin Bread makes 2 loaves
2 ½ cups all-purpose flour 1 cup whole wheat flour ½ teaspoon baking powder 2 teaspoon soda 1 ½ teaspoon salt 1 ½ teaspoon cinnamon 1 teaspoon nutmeg ¾ teaspoon ginger 3 cups sugar 4 eggs 1 15-ounce can of pumpkin (or 1 ¾ cups) ½ cup sour cream 1 cup canola oil 1. Preheat oven to 350° F. Grease 2 bread pans (8” x 4” is preferred, but 9” x 5” will work.) 2. In a large bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside. 3. In a standing mixer, beat together the sugar and the eggs until well-combined. Add the pumpkin, then sour cream, and then oil, and mix until combined. Add the dry ingredients and mix until smooth. Add the pecans and mix until combined. Pour batter into the two prepared pans and bake for 45-60 minutes, or until a toothpick comes out clean. Let cool in pans for 10 minutes, then remove bread and let cool at room temperature. This bread tastes great the day of, but even better the next two days. Wrap in plastic and keep in the fridge or at room temperature.
beth kirby local milk
Southern Deviled Eggs with Country Ham & Sriracha Powder makes 24
12 eggs (note: older eggs peel better, so best bought a week ahead) 6 t ablespoons homemade or good quality mayonnaise 2 teaspoons Dijon mustard ¼ t easpoon Worcestershire sauce 3 dashes Tabasco 2 t ablespoons sweet pickle relish pinch of cayenne pepper kosher salt thinly sliced country ham fried crispy scallions, green part only, sliced thin 2 tablespoons Sriracha For Sriracha Powder
1. Heat oven to 200° F. Smear the Sriracha on a silpat lined baking sheet. Bake for about 1 hour and 20 minutes until dry. Cool and crush into a powder. Set aside. For Eggs
1. Cover eggs with cold water. Bring to a full boil, cover, remove from heat and let sit for 12 minutes. Pour off hot water. Fill pot with ice and cover with cold water. Let sit until cooled, about 5 minutes. 2. Peel eggs, slice in half, and carefully remove yolk to a medium bowl, reserving whites. Combine yolks, mayonnaise, mustard, Worcestershire, Tabasco, relish, and cayenne. Mix until thoroughly incorporated and creamy. Season to taste with salt. 3. Pipe or scoop mixture into egg whites. Top with Sriracha powder, bits of ham, and scallions.
Kat h ry n W e st m o r e london bakes
Sausagemeat and Apple Stuffing serves 8
1 tablespoon olive oil 1 onion, chopped finely 1 clove of garlic, chopped 28 ounces (700g) good quality sausage meat (approximately 8 large sausages) 1 large apple, grated 1 large egg A h andful of fresh parsley, roughly chopped Salt and pepper to taste 1. Preheat the oven to 350 F. Heat the oil in a large skillet of a medium heat. Add the onion and garlic and fry until translucent (between 5 - 10 minutes). 2. Add the sausage to the skillet, breaking it up as you do so. Fry it until browned. Place the cooked sausage in a large bowl and set aside for 10 minutes or so to cool. 3. Once slightly cooled, add the grated apple, egg, parsley, salt and pepper. Use your hands to combine everything and then put the mixture in a 2lb loaf tin or medium ovenproof dish. Bake for about 35 minutes until the top is golden brown. 4. Remove from the oven and carefully remove any fat that’s bubbled to the surface. At this point you can either freeze the stuffing until required or cook it for a further 15 minutes before serving.