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Pumpkin Bread Recipe

Pumpkin Bread Recipe

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FROM PERFECT PIES & MORE: All New Pies, Cookies, Bars, and Cakes from America's Pie-Baking Champion Michele Stuart

After the success of Perfect Pies, National Pie Baking Champion (27 times!) Michele Stuart went back into the kitchen—the same kitchen in Vermont where she first dreamed up the award-winning creations that inspired her to open the popular Michele’s Pies shops. Returning there also meant returning to the cherished pies she learned to bake under her grandmother’s and mother’s watchful eyes, as well as the wonderful cakes, cookies, and other sweet treats that became their family tradition.

In her newest cookbook, Perfect Pies & More, Stuart delves deeper into her roots while creating delicious new memories made with love and care. Inside, you’ll find tantalizing recipes—some easy-to-bake, some requiring a bit more finesse—for dozens of her favorite fruit, nut, and cream pies, and so much more.

• NEW TWISTS ON OLD FAVORITES: Pineapple-Pomegranate Pie with Coconut Crumb, Orange Creamsicle Pie, Almond Joy Pie
• WHIMSICAL PIES: Thin Mint Chocolate Cookie Pie, Key Lime-Blackberry Chiffon Pie, Cannoli Party Dip Pie
• CRUSTS & TOPPINGS: Pretzel Crust, Oreo Cookie Crust, Walnut Crumb Topping
• COOKIES & BARS: Blondies, Double Chocolate Walnut Cookies, Lemon Crunch Bars
• PERFECT FOR A CUP OF TEA: Applesauce Cake, Double Chocolate Bundt Cake, Cranberry-Orange Walnut Bread
• LOVIN’ SPOONFUL: Apple Crisp, Blueberry-Blackberry Turnovers, Bread Pudding
• TOP THIS: Caramel Sauce, Raspberry Glacé, Classic Meringue, Maple Whipped Cream, Chocolate Whipped Cream, Buttercream

Sprinkled throughout with mouthwatering photos, Perfect Pies & More also serves up tips, techniques, and the secrets behind several of Michele Stuart’s National Pie Championship winners—including Banana Coconut Pecan Delight. Now a perfect blue-ribbon pie and other scrumptious delicacies are as close as your own kitchen!
FROM PERFECT PIES & MORE: All New Pies, Cookies, Bars, and Cakes from America's Pie-Baking Champion Michele Stuart

After the success of Perfect Pies, National Pie Baking Champion (27 times!) Michele Stuart went back into the kitchen—the same kitchen in Vermont where she first dreamed up the award-winning creations that inspired her to open the popular Michele’s Pies shops. Returning there also meant returning to the cherished pies she learned to bake under her grandmother’s and mother’s watchful eyes, as well as the wonderful cakes, cookies, and other sweet treats that became their family tradition.

In her newest cookbook, Perfect Pies & More, Stuart delves deeper into her roots while creating delicious new memories made with love and care. Inside, you’ll find tantalizing recipes—some easy-to-bake, some requiring a bit more finesse—for dozens of her favorite fruit, nut, and cream pies, and so much more.

• NEW TWISTS ON OLD FAVORITES: Pineapple-Pomegranate Pie with Coconut Crumb, Orange Creamsicle Pie, Almond Joy Pie
• WHIMSICAL PIES: Thin Mint Chocolate Cookie Pie, Key Lime-Blackberry Chiffon Pie, Cannoli Party Dip Pie
• CRUSTS & TOPPINGS: Pretzel Crust, Oreo Cookie Crust, Walnut Crumb Topping
• COOKIES & BARS: Blondies, Double Chocolate Walnut Cookies, Lemon Crunch Bars
• PERFECT FOR A CUP OF TEA: Applesauce Cake, Double Chocolate Bundt Cake, Cranberry-Orange Walnut Bread
• LOVIN’ SPOONFUL: Apple Crisp, Blueberry-Blackberry Turnovers, Bread Pudding
• TOP THIS: Caramel Sauce, Raspberry Glacé, Classic Meringue, Maple Whipped Cream, Chocolate Whipped Cream, Buttercream

Sprinkled throughout with mouthwatering photos, Perfect Pies & More also serves up tips, techniques, and the secrets behind several of Michele Stuart’s National Pie Championship winners—including Banana Coconut Pecan Delight. Now a perfect blue-ribbon pie and other scrumptious delicacies are as close as your own kitchen!

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Categories:Types, Recipes/Menus
Published by: Random House Publishing Group on Oct 01, 2013
Copyright:Attribution Non-commercial

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04/18/2014

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 p ef   e c t f   o a  c u p  of   t  e a
Pumpkin Bread
No matter how hard I try to keep up, every single autumn my customers buy up allo my shop’s Connecticut Specialty Food Association prize-winning pumpkin breadmore quickly than I can stock it. I understandit’s my avorite bread too! I’ve said itbeore and I’ll say it again: A big part o what makes this bread and all o Michele’sPies’ other pumpkin treats so special is that I use resh pumpkin puree. In the caseo Pumpkin Bread, this makes or a perectly moist bread. I you have a bit o extratime to spare, I recommend you do the same (see page 51 or instructions on puree-ing your own pumpkin). I you’re in a hurry, store-bought pumpkin will also work. Thisrecipe yields three loaves o pumpkin bread, so i you don’t have three loa panson hand, eel ree to use disposable tins. Alternatively, you can make mufns withthe extra batter by flling the mufn cups two-thirds o the way and baking ortwenty to twenty-fve minutes, or until a toothpick inserted in the center comes outclean.
Makes 3 large loaves 
Level: Easy
3 cups sugar1 cup vegetable oil4 eggs3
1
 ⁄ 
4
cups unbleached all-purpose four2 teaspoons baking soda1
1
 ⁄ 
2
teaspoons salt 1
1
 ⁄ 
2
teaspoons ground cinnamon
3
 ⁄ 
4
teaspoon ground nutmeg
2
 ⁄ 
3
cup water16 ounces pumpkin puree
 
  p  e  r   f  e  c   t  p   i  e  s   &  m  o  r  e
Preheat the oven to 350°F. Grease three 8 x 4-inch loa pans and set them aside.To prepare the batter, using an electric mixer set on medium speed, beat to-gether the sugar and vegetable oil. Add the eggs, 1 at a time. Be sure to scrape thesides o the bowl with a spatula to ensure that all o the ingredients are incorpo-rated. Set the bowl aside.In a medium bowl, whisk together the four, baking soda, salt, cinnamon, andnutmeg. Alternate adding the whisked dry ingredients and the water to the batterand beat on medium speed. Ater each addition, scrape the sides o the bowl sothat all o the ingredients are incorporated. Finally, turn the electric mixer downto low and add the pumpkin puree until completely incorporated. Evenly dividethe batter among the 3 prepared loa pans.To bake, place the loa pans in the oven and bake them or 45 to 50 minutes, oruntil a wooden toothpick inserted in the center o the bread comes out clean. Allow the bread to cool in the loa pans or 10 to 15 minutes. Run a knie around theedges o each loa to easily remove it rom the pan. Place the loaves on a wire cool-ing rack to continue cooling. Wrap the Pumpkin Bread tightly in plastic wrap to store in the rerigerator orup to 4 days. This bread also reezes well; to reeze, wrap it tightly in plastic wrapand keep it in the reezer or up to 1 month.
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