"At my table, sit with me. I'll pour coffee or some tea. Perhaps we'll share our tears and laughter, and be friends forever after.

Welcome! Come on in, pull up a chair, have a cup of coffee and take a look at recipes from different cookbooks, vintage finds from vintage cupboards and enjoy sharing memories.

Monday, August 1, 2016

The pumpkins that I sprouted in my greenhouse in early spring,

have grown well.......and are now ready for harvest. 
I have planted "regular" size pumpkins........fairy tale pumpkins......mostly for decoration
and these....."little Jacks" for cooking and baking.

As most of you know....I have a country blog....you can visit by clicking onto this link
there today, you will find information on how to bake pumpkins in the oven
until they come out wonderfully soft and easy to mash into puree....
also how to prepare pumpkin seeds for roasting or for keeping for next year's planting. 

I made this wonderful pumpkin bread using my fresh pumpkin.......
I baked it in a bundt pan instead of 2 loaf pans......it almost looks like a pumpkin.......don't you think so?........
but you can do either 

This bread comes out wonderfully moist and delicious . 
The recipe is at the end of this post. 

Also I have added the recipe on toasting the perfect pumpkin seeds following the pumpkin bread recipe. 
Do you cook up your own fresh pumpkin for your favorite desserts? 
2 cups fresh pumpkin puree
1 2/3 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
4 eggs
3 cups Gold Medal™ all-purpose or whole wheat flour
1/2 cup coarsely chopped nuts
1/2 cup raisins, if desired
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
 Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350ºF. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan 9x5x3 inches, with shortening.  **** I greased and floured the whole bundt pan and the bread came out beautifully ***
2 Stir together pumpkin, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans.
3 Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. ENJOY!
1 1/2 cups raw whole pumpkin seeds
2 teaspoons butter, melted
 1 pinch salt
Preheat oven to 300 degrees F 
Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 30 to 45 minutes or until golden brown; stir occasionally.