This is a recipe that I used to be famous for years ago until I lost it one day. Today, I randomly found it in a drawer at my parents' house while looking for my mom's crumb cake recipe. It's one of those things that tastes 10 times better the next day for some reason.
Ingredients
1-3/4 Cup All-purpose Flour
1-1/2 Cup Sugar
3/4 tsp Salt
1 tsp Baking Soda
1/2 tsp Cinnamon (I add a bit more than this)
1/2 tsp Nutmeg
1 tsp Vanilla
1/2 Cup of Vegetable Oil
2 large eggs
1/3 Cup of water
1 Cup Fresh Pumpkin
1/2 Cup Chopped Walnuts (Optional!!)
Powdered Sugar
Preheat oven to 350°F.
Combine dry ingredients (except walnuts and powdered sugar); Mix well.
In another bowl, combine wet ingredients and beat thoroughly.
Add dry ingredients to wet ingredients and mix until smooth.
Stir in nuts and pour batter into a greased loaf pan.
Bake for 75-80 minutes.
Cool 15 minutes before removing from pan.
Sprinkle with powdered sugar.
Thursday, December 23, 2010
Mom's Crumb Cake
Ingredients
2 Cup flour
1 1/2 Cup Sugar
2 tsp Baking Powder
1 tsp Cinnamon
1/2 Cup Butter
2 Eggs
3/4 Cup Milk
Brown Sugar
Combine flour, sugar, baking powder and cinnamon.
Cut in butter to make crumbs.
Reserve 1/2 crumbs.
To remaining crumbs add eggs and milk; beat well.
Turn into 8 by 12 dish.
Sprinkle with remaining crumbs and brown sugar.
Bake at 350°F for 30-35 minutes.
2 Cup flour
1 1/2 Cup Sugar
2 tsp Baking Powder
1 tsp Cinnamon
1/2 Cup Butter
2 Eggs
3/4 Cup Milk
Brown Sugar
Combine flour, sugar, baking powder and cinnamon.
Cut in butter to make crumbs.
Reserve 1/2 crumbs.
To remaining crumbs add eggs and milk; beat well.
Turn into 8 by 12 dish.
Sprinkle with remaining crumbs and brown sugar.
Bake at 350°F for 30-35 minutes.
Monday, June 21, 2010
Mom's Beef Casserole
Ingredients
1-2 cloves garlic (optional)
olive oil (optional)
1 Pound Ground Beef
1/2-3/4 Package Pasta
1 Can Corn
1 Can Cream of Mushroom Soup
1 can of French's Onions or Chips
Heat oven to 350°F
Cook pasta according to instructions on package and drain.
Mince garlic.
Heat olive oil (just enough for garlic).
Add garlic to oil and cook for a minute.
Add ground beef and brown adding salt and pepper to taste.
Drain water from corn.
Mix pasta, ground beef, corn and mushroom soup and pour evenly into casserole dish.
Cover with a layer of French's Onions or Chips.
Bake for 25-30 minutes at 350°F
1-2 cloves garlic (optional)
olive oil (optional)
1 Pound Ground Beef
1/2-3/4 Package Pasta
1 Can Corn
1 Can Cream of Mushroom Soup
1 can of French's Onions or Chips
Heat oven to 350°F
Cook pasta according to instructions on package and drain.
Mince garlic.
Heat olive oil (just enough for garlic).
Add garlic to oil and cook for a minute.
Add ground beef and brown adding salt and pepper to taste.
Drain water from corn.
Mix pasta, ground beef, corn and mushroom soup and pour evenly into casserole dish.
Cover with a layer of French's Onions or Chips.
Bake for 25-30 minutes at 350°F
Rasam
Rasam is a South Indian soup that I love. It's great for colds...especially when you have a sore throat and can't taste anything because it's so spicy I guarantee you'll be able to taste it. This is the recipe I got from my friend's mother and it's awesome. I always make a ton of the rasam powder at once so that I have it ready when I get sick. I also always double the amount of rasam I make.
RASAM POWDER
1) DHANIA (coriander)--250 gms
2) PEPPER--------------------------------------50 gms
3) JEERA (cumin)-----------------------------------------50 gms
4) THUVAR DHALL----------------------------50 gms
5) DRY RED CHILLIES ----------------------20 NUMBERS
SLIGHTLY ROAST EACH ONE OF THE ABOVE INGREDIENTS. ITEM NO 4. THUVAR DHALL ROAST TILL SLIGHTLY REDDISH
GRIND EACH ITEM COARSELY EXCEPT JEERA. MIX ALL THE POWDER WITH JEERA AND GRIND ALL THE ITEMS TOGETHER. RASAM POWDER IS READY! STORE IN AIRTIGHT CONTAINER.
MAKING RASAM FROM RASAM POWDER
FIRST COOK 30 gms THUVAR DHALL WITH A PINCH OF TURMERIC POWDER IN WATER IN A PRESSURE COOKER.
PREPARE TAMARIND EXTRACT USING TAMARIND PASTE OR SMALL GOOSEBERRY SIZE TAMARIND ( 200 TO 250 ML TAMARIND WATER)
PREPARE TOMATO PUREE ONE BIG RED TOMATO
MIX TOMATO PUREE AND TAMARIND WATER IN A VESSEL AND HEAT IT .
ADD ONE TABLE SPOON RASAM POWDER AND LITTLE SALT
KEEP STIRRING WHILE HEATING THE CONTENTS IN SIM POSITION
IN ABT 10 TO 15 MINTS RASAM AROMA WILL COME
NOW MASH THE COOKED THUVAR DHALL AND MIX IT WITH THE LIQUID RASAM
HEAT FOR ANOTHER 5 MINUTES
THEN IN A SMALL PAN HEAT ONE SPOON OIL . PUT MUSTARD (black mustard seeds) , ASAFOETIDA ( IMPORTANT), JEERA SMALL QTY, AND ONE RED CHILLY (dried) AND FEW CURRY LEAVES. (In this part of the instructions she's talking about making popu)
MIX IT WITH RASAM
______________________________
Notes: I often add the juice from a few limes, or some okra or extra diced tomatoes when they're in season to the soup. You will need to go to an Indian grocery for many of these ingredients. Thuvar dahl is the same as toor dahl. Also, it is possible to use pre-ground coriander, cumin and pepper if you need to. I use more than one red chilli and some fresh ground pepper when making the actual soup because I like my food really spicy.
Serving suggestion: Pour over white rice
RASAM POWDER
1) DHANIA (coriander)--250 gms
2) PEPPER--------------------------------------50 gms
3) JEERA (cumin)-----------------------------------------50 gms
4) THUVAR DHALL----------------------------50 gms
5) DRY RED CHILLIES ----------------------20 NUMBERS
SLIGHTLY ROAST EACH ONE OF THE ABOVE INGREDIENTS. ITEM NO 4. THUVAR DHALL ROAST TILL SLIGHTLY REDDISH
GRIND EACH ITEM COARSELY EXCEPT JEERA. MIX ALL THE POWDER WITH JEERA AND GRIND ALL THE ITEMS TOGETHER. RASAM POWDER IS READY! STORE IN AIRTIGHT CONTAINER.
MAKING RASAM FROM RASAM POWDER
FIRST COOK 30 gms THUVAR DHALL WITH A PINCH OF TURMERIC POWDER IN WATER IN A PRESSURE COOKER.
PREPARE TAMARIND EXTRACT USING TAMARIND PASTE OR SMALL GOOSEBERRY SIZE TAMARIND ( 200 TO 250 ML TAMARIND WATER)
PREPARE TOMATO PUREE ONE BIG RED TOMATO
MIX TOMATO PUREE AND TAMARIND WATER IN A VESSEL AND HEAT IT .
ADD ONE TABLE SPOON RASAM POWDER AND LITTLE SALT
KEEP STIRRING WHILE HEATING THE CONTENTS IN SIM POSITION
IN ABT 10 TO 15 MINTS RASAM AROMA WILL COME
NOW MASH THE COOKED THUVAR DHALL AND MIX IT WITH THE LIQUID RASAM
HEAT FOR ANOTHER 5 MINUTES
THEN IN A SMALL PAN HEAT ONE SPOON OIL . PUT MUSTARD (black mustard seeds) , ASAFOETIDA ( IMPORTANT), JEERA SMALL QTY, AND ONE RED CHILLY (dried) AND FEW CURRY LEAVES. (In this part of the instructions she's talking about making popu)
MIX IT WITH RASAM
______________________________
Notes: I often add the juice from a few limes, or some okra or extra diced tomatoes when they're in season to the soup. You will need to go to an Indian grocery for many of these ingredients. Thuvar dahl is the same as toor dahl. Also, it is possible to use pre-ground coriander, cumin and pepper if you need to. I use more than one red chilli and some fresh ground pepper when making the actual soup because I like my food really spicy.
Serving suggestion: Pour over white rice
Whole Wheat Banana Bread
For years I have been making this Afritastic recipe. I have modified it in a number of ways, adding chopped up candied ginger, pecans instead of walnuts and chocolate chunks. Well, the best it has ever turned out was when I flat out forgot the white flour. I will never be adding that white flour again. So here is the current favorite version of this recipe:
Ingredients
1/2 Cup Butter (Softened)
1 Cup Sugar
2 Overripe Bananas (Mashed)
1/2 Tbsp vanilla
2 Large Eggs (Slightly beaten)
1 1/2 Cups Whole Wheat Flour
1 tsp Baking Soda
1 pinch salt
1 tsp cinnamon
1/4 Cup hot water
1/2 Cup Pecans (Chopped, Optional)
1/2 Cup Dark Chocolate Chunks (You can probably use chips. I always just break up some sort of fancy chocolate bar)
Preheat oven to 325°F
Cream together butter and sugar.
Fold in pureed bananas and vanilla and blend.
Add eggs and blend until smooth.
Sift together flour, baking soda, salt and cinnamon.
Fold dry ingredients into wet.
Blend in water.
Stir in nuts and chocolate.
Pour into lightly greased loaf pan (I always use butter or cooking spray. The recipe calls for a 9x5x3 in. pan but I have not found that to really matter)
Bake at 325°F for 70-80 minutes until done (when a toothpick stuck into the bread comes out clean).
Note: I don't actually measure the chocolate, cinnamon and vanilla when I add them so these are my best guesses about how much I use
Ingredients
1/2 Cup Butter (Softened)
1 Cup Sugar
2 Overripe Bananas (Mashed)
1/2 Tbsp vanilla
2 Large Eggs (Slightly beaten)
1 1/2 Cups Whole Wheat Flour
1 tsp Baking Soda
1 pinch salt
1 tsp cinnamon
1/4 Cup hot water
1/2 Cup Pecans (Chopped, Optional)
1/2 Cup Dark Chocolate Chunks (You can probably use chips. I always just break up some sort of fancy chocolate bar)
Preheat oven to 325°F
Cream together butter and sugar.
Fold in pureed bananas and vanilla and blend.
Add eggs and blend until smooth.
Sift together flour, baking soda, salt and cinnamon.
Fold dry ingredients into wet.
Blend in water.
Stir in nuts and chocolate.
Pour into lightly greased loaf pan (I always use butter or cooking spray. The recipe calls for a 9x5x3 in. pan but I have not found that to really matter)
Bake at 325°F for 70-80 minutes until done (when a toothpick stuck into the bread comes out clean).
Note: I don't actually measure the chocolate, cinnamon and vanilla when I add them so these are my best guesses about how much I use
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