Posts Tagged ‘cloves’

Unrecipe of the Week: Pumpkin Bread

November 4, 2013

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It’s pumpkin season, and it seems like everything from lattes to Oreos wants in on the action. This pumpkin bread recipe is full of “sugar and spice and everything nice,”  and is a cinch to make.

Pumpkin Bread

In a large bowl, mix together 2 cups of sugar, 1 cup of brown sugar, and 1 cup of vegetable oil. (used sunflower oil). Stir in 1 16 oz. can of unsweetened pumpkin, and 4 eggs, slightly beaten.

In a separate bowl, combine 3 1/2 cups of flour (the recipe called for white flour but I used whole wheat ) with 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon nutmeg, 1 teaspoon allspice, 1 1/2 teaspoons cinnamon, and 1/2 teaspoon cloves.

Blend dry ingredients with pumpkin mixture, and 2/3 cup water. Mix well and divide between 2 greased loaf pans, or one sheet pan.

Bake for 30-40 minutes at 350 degrees until a toothpick inserted in the center comes out clean. Allow to cool in the pan for at least 10 minutes before removing. Slice and enjoy!

photo: Spencer Jones /Glasshouse Images

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Kitchen Tips Tuesday: Home Scents

August 27, 2013

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No matter how clean you may be, sometimes the house smells a bit “off.”  Last night’s dinner may still be lingering, or perhaps it’s just a bit stuffy. We have a simple, natural trick that we use to scent the air.

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Take a small pot of water and add cinnamon, cloves, orange or lemon peels, and bring it to a simmer on the stove. The aroma will permeate the area, leaving the house smelling like fresh baked pie. Just be careful to watch it to make sure that the water doesn’t completely evaporate.

Warning: Could cause extreme baked goods cravings!

photos: Glasshouse Images

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Unrecipe of the Week: Thanksgiving Edition

November 23, 2011

Thanksgiving is almost here, and we are cooking up a storm! If you haven’t made your pies yet, here is a classic pumpkin pie recipe that works perfectly with the pie crust recipe we posted earlier. Ours came out pretty good, if we say so ourselves!

Pumpkin Pie 

Mix together 1 – 15 oz. can of pumpkin,  3/4 cup sugar, 1 heatlhy teaspoon cinnamon, 1/2 teaspoon salt, 1/2 teaspoon ground ginger, and 1/2 teaspoon ground cloves.

Beat in 2 eggs and 1 12 oz. can of evaporated milk.

Pour into a prepared pie or tart shell, and bake at 425 degrees for 15 minutes. Lower the oven temperature to 350 and bake another 40-50 minutes, until a knife inserted into the center come out clean.

Serving with a dollop of fresh whipped cream and enjoy!

If you are making it in advance, cool it and store it in the refrigerator. Allow it to come to room temperature before serving.

photo: Spencer Jones /Glasshouse Images

food styling: Shari Hershon/ Indigo Jones


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