Pumpkin Bread ( and it's oh, so yummy )

 Recently I was on the hunt for new pumpkin recipes to make the most of the rogue pumpkin we had growing in our garden.

I already bake pumpkin scones,  make pumpkin soup,  veggie soup and of course roasted pumpkin.  I had in my head that I wanted to make a bread or loaf type cake with pumpkin being the main ingredient.  

So after doing a Google search I came up with this recipe and the reviews were fantastic.  Of course I've tweaked the recipe like I usually do to suit our tastes.  I've tried to estimate how much cinnamon,  nutmeg,  ginger and allspice I used but in reality I gave each bottle a really good shake.  I wanted lots of flavour.

1 cup of cooked,  drained Pumpkin.  I used Jap / Kent

100g of salted Butter

1 1/2 cups of Brown Sugar

2 Eggs at room temperature

2 cups of Self Raising Flour

1/2 teaspoon of Bi Carb of Soda

2 teaspoons of Cinnamon

2 teaspoons of Nutmeg

1 teaspoon of dried Ginger

1 1/2 teaspoons of Allspice

Grease and flour an oblong loaf pan.  Line the base with baking paper

Also have a 6 hole muffin tin ready,  lined with patty cases.

Cream the butter,  sugar and eggs together until smooth.

In a separate bowl mix the flour,  bi carb,  cinnamon,  nutmeg,  ginger and allspice until well combined.

Add the flour / spice mix to the wet ingredients and combine with a wooden spoon.  The mixture will be quite thick.

Spoon the batter into the lined loaf tin until it's 2 / 3 full.

Spoon the remaining batter into the muffin tin.

Bake the loaf at 160 degrees Celsius ( 320 Fahrenheit ) for 50 - 55 minutes until a skewer comes out clean.

Bake the muffins at 160 degrees Celsius for approx 25 minutes.

Turn onto a cake rack to cool.

NOTES - 

*  The loaf can be sliced and toasted in an air fryer for 5 minutes until golden.  Serve with butter.

*  I like the muffins heated in the microwave,  cut in half and served with butter.

*  The loaf and muffins can be frozen

*  I think the brown sugar content can be reduced to 1 1/3  cups.  I'll let you know the next time I make it.

*  I used homemade brown sugar in this recipe.

Pumpkin Loaf

Pumpkin Muffins

Yummy and tasty

Have you made a pumpkin loaf or bread before ?

If you use this recipe,  please let me know what you think.

Crunchy Muesli Bars

 Muesli bars were only one of the few convenience foods still on my shopping list.  That was until 2 months ago.  Have you seen the price of muesli bars lately ?  Oh  my goodness  !!!!  Hardly anything is under $5 a box of 5 - 6 bars and most are drizzled with unnecessary chocolate or a yoghurt type topping.  It's rare to find a half price sale too.

So this led me on a hunt to find a delicious muesli bar recipe that I could afford to make.  I wanted something crunchy,  or at least slightly crunchy,  it had to include pantry staples and needed to have ingredients I could interchange  according to our tastes and budget.

I found a recipe through a Google search,  changed it a few times until I came up with something both Darren and I look forward to eating when we are at work.  The bars are not super sweet but we found they were sweet enough.  Each bar weighs about 15g more than store bought ones so this is a bonus.  The final recipe doesn't really resemble the original recipe so I'll claim it as my own.

1 cup of Rolled Oats

1 Wheat Bix ( crushed )

1/4 cup of corn flakes ( crushed )

1/2 cup of Dried Fruit of choice.  I used sultanas,  dried apricots ( diced ) and cranberries

3/4 cup of Chopped Nuts.  I used cashews and walnuts

1/3 cup of  Honey

1/4 cup of Peanut Butter.  I used crunchy but any will do

3/4 teaspoon of Cinnamon

1/4 teaspoon of Salt

1/4 cup of Choc Bits.  I used small generic ones.

Spread the oats and nuts on a baking tray and toast in the oven for 10 minutes at 160 degrees Celsius.

Pour the honey into a measuring jug and microwave for about 20  - 30 seconds until it is runny.  

Add the peanut butter to the honey and stir until well combined.

Once the oats and nuts are toasted and cooled,  place in a large mixing bowl with the wheat bix and corn flakes.

Add the dried fruits,  cinnamon,  salt and choc bits.  Mix well.

Add the combined honey and peanut butter to all the dry ingredients and mix well until everything is coated.

Place the mixture in a lined oblong oven slice tray.  Press down with a potato masher or wet fingers until it is even and firm.

Refrigerate for 1 hour until firm.

Remove the slice from the oven tray and cut into 10 bars with a sharp knife.  Neaten and firm the edges of the bars if needed.

Place the bars on a lined oven tray ( larger than the slice tray ) and space them apart.

Bake at 160 degrees Celsius for 20 - 25 minutes.

Cool on the tray for 5 minutes before moving them to a cooling rack.  

Store in an airtight container for up to 3 weeks. 

NOTES -

*  Wheat bix,  rice bubbles,  corn flakes or similar cereals could be used as long as the rolled oats and cereals total 1 1/2 cups worth.

*  Use dried fruit of your choice providing it's fairly small.

*  The choc bits are an optional extra.

*  Use nuts of your choice.  

*  20 minutes of baking will give slightly crunchy bars with a bit of give.  25 minutes will make them completely crunchy.

Baked muesli bars

Ready for baking.

Have you tried making your own muesli bars ?

What flavour combination would you add to your muesli bars ?

Chocolate Crazy Cake - Depression Era Cake

 This cake recipe came up on YouTube as a recommended video to watch.  The origin of Crazy Cake ( also known as Wacky Cake ) ,  is unclear but many sources link it to the Depression / WW2.  With the absence of eggs,  milk and butter due to rationing,  it is quite possible this cake came from that era.

There are many variations of this recipe but here's the one I used.  I did reduce the sugar from 1 cup to 3/4 cup and found it still sweet enough.

While I wouldn't call this cake the best cake I've ever made,  it did the job and is quite economical.

1 1/2 cups of Plain Flour

3/4 cup of White Sugar

1/4 cup of unsweetened Cocoa Powder

1 teaspoon of Baking Soda ( Bi Carb Soda )

1/2 teaspoon Salt

1 cup of Water

125ml of Oil.  I used Rice Bran Oil

1 teaspoon of White Vinegar

1 teaspoon of Vanilla Extract

Mix all the dry ingredients in a medium bowl.

Add all the wet ingredients to the dry and mix until well combined with a whisk or wooden spoon.

Pour into a greased and lined 8 inch round or square baking tin.

Bake at 180 degrees Celsius for 35 minutes or until a skewer comes out clear.

Ice or decorate as you like.

Dusted with icing sugar

I do apologise for the quality of the photos.  The day I baked it was gloomy,  dark and rainy.  I had to take the photos outside to get enough light.

Easy Coconut Slice

 A lovely lady by the name of Christine made this slice for morning tea at church about 6 weeks ago.  Both Darren and I had a piece of the slice and we were suitably impressed with how delicious it was.  Christine was kind enough to share the recipe with me and a few weeks ago I made it for my card making group.  They quite enjoyed it.  I gave a piece to my daughter Megan and she loved it so much she rang and asked for more.

The great news is we all pretty much have the ingredients in our pantry and fridge.   Nothing fancy,  just basic ingredients that are cheap.  Even the butter component is fairly inexpensive.

Christine made her slice with the usual sized choc chips.  I had generic brand mini dark chocolate chips and found I didn't need to use many.  I added chopped apricots because I like that combo.  You could add any dried fruits you have on hand.

1 cup self raising flour

1 cup of desiccated coconut

3/4 cup of castor sugar ( I used white sugar )

100g of butter

1 egg ( beaten )

90g of mini choc chips or similar

Approx, 10 dried apricots ( finely chopped )

Melt the butter and put aside to cool.

Mix the dry ingredients together in a bowl.

Add the beaten egg and melted,  cooled butter.

Mix until all ingredients are combined well.  The mixture will look slightly crumbly.

Press into a greased and lined  slice tin.  Bake in the oven for 25 minutes at 160c until the top is slightly brown

Cool in the tin then remove and slice.

Dust with a little icing sugar ( optional ).

A slightly crumbly mixture

White Chocolate, Apple And Custard Muffins

This muffin recipe is a great one if you have some apples that need using up.

2 cups of Self Raising flour
1 cup of plain flour
1 teaspoon nutmeg

1 teaspoon of cinnamon
1/2 cup of brown sugar
1/4 cup of custard powder
100g melted butter
1 cup of milk

¼ cup of canola oil
1 egg beaten
2 large apples - grated or finely diced
white choc bits - as many as you want

Mix all dry ingredients together
mix all wet ingredients into dry .
Add white choc bits and apple.
Stir until just combined

Bake at 180c for approx 20 mins
Muffins freeze well.

I'm sorry but I don't have a photo of the muffins once baked.  It's been a few years since I've made them and at the time didn't think to take a photo.  Still,  they were enjoyed by my family.

Chocolate Ring Cake

This chocolate cake recipe has been a favourite on our home for over 15 years.  Iced or un iced,  it doesn't really matter.  It seems to disappear before my eyes.  Great for lunchboxes,  gatherings or to freeze for future occasions.

90 g of softened butter
2 eggs
dash of vanilla extract
2/3 cup of white sugar
1 1/4 cup of Self Raising flour
3 tablespoons of cocoa powder
3/4 cup of milk
1/4 cup of canola oil

Cream the butter,  sugar and vanilla until light. 
Add the eggs and beat in well. 
Add all the other ingredients and beat until light and fluffy.  Add extra milk if mixture looks a little stiff.
Pour into a greased and floured ring tin
Bake at 180 degrees Celsius for 40 - 50 minutes until a skewer comes out clean
When the cake is cold,  invert onto a cooling rack.
Ice with chocolate icing and sprinkles ( or coconut ).

 This recipe is easy to double. 

Bringing Afternoon Tea

When you are asked to bring afternoon tea ,  what do you do ? Do you panic and race up to the shops to grab an assortment of dips and biscuits. Do you fork out $15 - $20 for a few bits and pieces. How about those supermarket mud cakes at $6 each ?

A couple of years ago, my family went to visit some friends ( for lunch ) we hadn't seen for about 12 years. My DH volunteered for me to bring something for afternoon tea. As a young mum or newly wed I would have panicked ( slightly ) about what to bring and the time needed to prepare suitable food. I would have panicked more about the financial strain on our budget. Yes, it would have been a strain back then. Things are different now.

So the day before the visit I pulled out two logs of biscuit / cookie dough from the freezer. While I had bread baking in the oven, I sliced the dough and placed it on the baking trays and flattened the dough slightly. This makes the biscuits look more professional. As soon as the bread came out of the oven, I put the biscuits in. Easy as.

Then as the biscuits were baking, I made a lemon slice. I already had the biscuits for the slice crumbed and in a snap lock bag in the pantry ready to go. It only took about five minutes to make the slice. Later on I iced it and cut it up.

When I put three containers on my friend's kitchen bench that Sunday, she was pleased to hear that it was all home baking. Both her and her husband gratefully received the goodies and we all enjoyed eating them. When our visit was up, there was still some baking left. I said they could keep it and let them know that it had to be eaten by Friday ( for freshness ). With big grins on their faces, they informed me it wouldn't last past Tuesday, with the thought it might be eaten with their tea that night

WHAT A GREAT COMPLIMENT !!! No one ever raves about a supermarket mud cake.

The best thing was, it only cost me about $3.50 to fill two large dinner plates of delicious food and about fifteen minutes of my time. HOW GOOD IS THAT ? ! ? ! 

With a little preparation ahead of time,  supplying a plate of yummies can be a breeze.

How do you provide a plate of afternoon tea when asked ?

Chocolate Truffles

This recipe has been a family favourite since the 1980's.  I can't lay claim to the recipe but I've been known to make variations that include choc chips,  dried fruit and nuts.

I packet of milk arrowroot biscuits
1/2 cup of desiccated coconut
1 tins of sweetened condensed milk
2 tablespoons of cocoa powder - sifted
extra coconut for rolling

Crush the biscuits until they are a fine crumb.  You can do this in a food processor or with a rolling pin on baking paper.

Add the crushed biscuits,  coconut and cocoa powder to a large bowl and mix well.

Add the sweetened condensed milk to the biscuits and mix until well combined.

In a medium bowl add the extra desiccated  coconut   ( 2/3 of a cup approx. ).

Using a teaspoon,  form small balls of mixture and roll between your hands to smooth out the lumps.

Roll the balls in the extra coconut and place on a tray.

Refrigerate for one hour until firm

Store in the fridge for up to two weeks.

HANDY TIPS -

*  Make sure your hands are wet when forming the mixture into balls. This stops the mixture from sticking to your hands.

*  I use generic ( no name ) ingredients to reduce costs. If I have time,  I make the sweetened condensed milk from scratch..

*  Add finely chopped apricots,  choc bits and peanuts for a different flavour.

It's Citrus Season

At this time of the year, citrus fruit is in abundance and it's cheap. Here are some ideas to make the most of these fruits and to continue the money savings all year round.

* Eating oranges / mandarins it in the usual way for snacks.

* Cutting up oranges and freezing them for icy cold Summer snacks.

* Making 50 / 50 cordial. To have this yummy cordial all year round, zest and squeeze 3 oranges and 3 lemons per batch of cordial. Place the contents into a container or zip lock bag and freeze.

* Blitz a whole orange in a food processor to make whole orange cake. Blitz a few extra oranges, portion and freeze to make this yummy cake whenever you feel like a baking treat.

* Zest and juice lemons for lemon slice. Zest can be frozen in a container for up to a year. Alternatively freeze the zest in ice cube trays.

* Juice the lemons and freeze into ice cubes Then pop them out into containers for future baking / cooking.

* Use lemon juice to make lemon butter.  This is so yummy on toast and in tarts.  It's very quick and easy to make in the microwave and keeps for up to three weeks in the fridge.

*  Lemon chicken is quick and easy to make using lemon slices,  juice and seasonings.

*  Use the juice of a couple of lemons in jam making.

Other uses for lemon juice are -  lemon and pistachio biscuits, on pancakes, in  chicken flan, on fish and salmon patties or as a dressing on salads.

It's great to have these items on hand in the freezer. It stops the need to run to the supermarket for one lemon. I'll bet it would be out of season and you'd be paying premium prices.

If you haven't thought about it before, growing a lemon tree is great. It looks good, the blossoms and fruit smell divine and a bowl of lemons on the kitchen bench is a little ray of sunshine in the middle of Winter. It can be grown in a pot too. Best of all, you'll get your money back from the cost of a tree in no time.

So if anyone offers you a bag of lemons / oranges, or your neighbour has a tree with too much fruit for them to use, you'll know what to do with it.

Freshly picked lemons

Our tree

Lemon butter

Lemon slice

Whole orange cake

50 / 50 cordial

Lemon chicken

If you click on the purple writing it will  take you to the recipe on my blog.

How do you make the most of citrus fruit ?