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Dec 202013
 

Shawnees Persimmon Bread

I bet everyone out there thought I died or something! As it turns out, I’m still alive but have been sick off and on with something husband started and then on top of that, all the Christmas decorating, 30+ boxes of stuff accumulated over the years! Even with husband here to help me now, it still takes a lot of time and energy to get it all done and Thanksgiving being so late this year didn’t help either. Granddaughter thinks I’m a little obsessive but I enjoy doing it (it’s like being a kid again playing with all my toys!), and I want to keep it up as long as God allows me to! My cooking has been on the slack side of things with all that’s going on and being sick, lots of quickie meals like burgers and soups! But today I had to start getting some of my baking done and this one was the first on my list of goodies to share with family and friends for Christmas……….

persimmon bread,and toll house cookies 018

These are so yummy! Pass the milk!

 

5.0 from 1 reviews
Shawnees Persimmon Bread
 
Ingredients
  • 1-1/2 cups persimmon pulp
  • 2 teas baking soda
  • 1 cup brown sugar
  • 1-1/2 cups white sugar
  • 1 cup olive oil
  • 4 eggs at room temperature
  • 1-1/2 teas ground cinnamon
  • ½ teas ground nutmeg
  • ½ teas allspice
  • 1-1/2 teas salt
  • 3 cups flour
  • 1 cup chopped walnuts or pecans which is my favorite
Instructions
  1. Combine the persimmon pulp with the baking soda in a small bowl and let stand for 5 minutes to thicken the pulp.
  2. In another bowl, combine the sugar, oil, eggs, spices and salt; blend until smooth.
  3. Mix in the pulp and flour alternately into the sugar mixture.
  4. Fold in the nuts and pour into 3 greased 6X3 inch loaf pans, filling each ⅔ full.
  5. Bake in a 350 degree oven for 1 hour or until an inserted toothpick comes out clean.
  6. Cool in pans for ten minutes and remove to wire racks to cool completely.
  7. As you can see, I used individual loaf pans and the left over, I used in muffin pans. The muffins only took about 15 minutes to cook and the small loaves took about 25 minutes.

Hope to get back to posting more, but the last time I said that, I jinxed myself, so let’s hope that doesn’t happen again! Hope you’re all ready for Christmas, I have a couple of more things to pick up, God help me! Enjoy……..

Dec 022013
 

Kahlua Fudge Brownies

Wow, what a great Thanksgiving we had! I bet you thought I had forgotten about cooking-with-mama, but I’m back! After cooking for two days for more company than we’ve had in a long time for Thanksgiving, Friday I just chilled out and vegetated because some of the company was returning on Saturday for another visit that lasted into the wee hours of the night, really late for us senior citizens, ha ha! No complaints though as we got to meet my granddaughter’s husband for the first time and his lovely daughter Jasmine. My granddaughter kept referring to me as great-gram and it was strange to hear that term used for me but, I guess I had better get used to it with our other granddaughter due in July with her baby! What a difference a year makes. It was also the first time in many moons that we had both granddaughters here for the holiday which made it even more special! Well today, we already have the Turkey Day decorations put up and now it’s onto Christmas decor and with Thanksgiving so late this year, I am going to have to hustle things up a bit, kinda hard for this old broad!!!

Thanksgiving 2013 027

Our Thanksgiving table…2013

I thought today, I’d stick to a dessert that was in my Kahlua brochure and something I will be making to share with friends and family when I make their baked gifts for Christmas…………..

5.0 from 1 reviews
Kahlua Fudge Brownies
 
Ingredients
  • 1-1/2 cups sifted flour
  • ½ teas baking powder
  • ½ teas salt
  • ⅔ cup butter
  • 3 squares unsweetened chocolate
  • 3 large eggs
  • 2 cups granulated sugar
  • ¼ cup + 1 tbsp Kahlua, divided
  • ¾ cup chopped walnuts or pecans
Instructions
  1. Resift flour with the baking powder and salt.
  2. Melt butter with the chocolate over low heat.
  3. Beat eggs with sugar until light and fluffy.
  4. Add flour to the egg mixture along with the chocolate and ¼ cup of the Kahlua; blend well.
  5. Stir in the nuts.
  6. Turn batter into a 9-inch square baking dish that has been greased and bake in a 350 oven for 30 minutes or until top springs back when touched lightly in the center and edges begin to pull away from the sides.
  7. Remove from oven and cool thoroughly in pan.
  8. Brush top with the remaining Kahlua and cut into desired size squares.

 

After not typing for awhile, my fingers aren’t working too well today, so forgive any misspelling or typos! Hope everyone had a great Turkey Day with no disasters in the kitchen! I had one this year, the haunted apple pie. With leaves cut out of the top crust, it looked like it was a haunted ghost and then on top of that, it slide out of my hands when I was removing it from it’s cooking rack, sliding all the apple to one side, Mama Mia!

Apple pie boo...boo!

Apple pie…boo…boo!

But with my homemade Kahlua already in the frig, these brownies are a must! Hope you enjoy!

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