Saturday, September 19, 2009

Vintage Country Pumpkin Bread

It is just about fall here in the Midwest and so we find ourselves eager to bake all of our favorite harvest recipes. This pumpkin bread from the vintage cookbook "Get It On In The Kitchen" is one of the best we've found. Its simple, wholesome and meant to be shared.

Pre-heat oven to 375 degrees

Grease or spray 2 loaf pans

4oz. butter
1 cup sugar
2 large eggs
1/2 cup chopped walnuts
1 cup cooked pumpkin mashed (fresh or canned)
1/4 cup buttermilk
2 tbsp. molasses
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
1/2 tsp. cinnamon
1/3 tsp. ginger
1/4 tsp. nutmeg
powdered sugar for dusting (optional)

Sift together the flour, baking powder, salt, cinnamon, ginger and nutmeg. Set aside.
In another bowl cream together the butter and sugar until fluffy, add the eggs and beat well. Fold in the mashed pumpkin and chopped nuts. Blend in buttermilk and molasses. Slowly add in the sifted dry ingredients and mix until moistened. Pour into prepared loaf pans and bake for 55 to 60 minutes. Let cool before slicing and dusting with powdered sugar. Then...invite family and friends over to enjoy this bread's warm, comforting aroma and wonderfully satisfying taste.

Wednesday, September 9, 2009

Its Pink Saturday At Baker Babes Bakery!

Here are some of the delectable desserts we've made for this Pink Saturday.

Italian Lemon Almond Cake

Carmen's Coconut Cake

Pretty In Pink Pig Cookies

Thursday, September 3, 2009

Pre-Season Favorite Dessert - Cleveland Brownies

As soon as the football season starts our kitchen at Baker Babes Bakery is filled with the wonderful smell of chocolate brownies baking. These chewy delights are a favorite this time of year. Brownies are great for those late season picnics, school lunch boxes, and tailgating parties. The following brownie recipe is delicious with a scoop of ice cream and raspberry sauce. A perfect ending for any dinner party. Give this easy recipe a try and you'll never bake brownies from a box again.

Cleveland Brownies

2 cups sugar
1 cup butter
4 eggs
1 cup flour
4 squares semisweet chocolate, melted
1 tsp. vanilla
1/2 tsp. salt
1 cup chopped nuts (optional)

Preheat oven to 325 degrees
Butter or spray a 9 x 11 inch cake pan

Mix together the sugar, butter and eggs. Add the flour and salt to egg mixture and mix until incorporated. Add melted chocolate and blend in. Blend in vanilla. Add nuts and stir by hand until evenly distributed through out the batter. Pour into prepared pan and bake for 45 minutes.