Wednesday, September 21, 2005

Pumpkin Nut Bread

It's PUMPKIN season. If you want a ready quick bread for
toasting in the morning, try this while the pumpkins are in season.

• 2/3 cups shortening
• 2 2/3 cups sugar
• 4 eggs
• 2 cups pumpkin - fresh pureed (or canned)
• 2/3 cups water
• 3 1/3 cups flour
• 1/2 tsp baking powder
• 1 1/2 tsp salt
• 1 tsp cloves - ground
• 1/2 tsp allspice
• 1 tsp cinnamon
• 2 tsp baking soda
• 1 cup walnuts either chopped or crushed
• 8 jars wide mouth w/lids and rings for; sealing, or 4 - 18 oz Jars)
• 8 waxed paper circles cut to fit inside jars

Cream shortening and sugar together, adding sugar
slowly. Beat in eggs, pumpkin and water. Set aside.
Sift together flour, baking powder, salt, ground cloves,
allspice, cinnamon and baking soda. Add to pumpkin
mixture and stir well. Stir in nuts. Pour batter into
greased canning jars, filling only half-full. Place jars
in a pan of water. Bake upright in preheated 325
degree oven for about 45 minutes. (Cake will rise and
pull away from sides of jar.)

When done, remove one jar at a time from oven.
If cake rises above the top of the jar, slice off the
excess. While still hot, place wax paper circle on the
top end of the cake. Wipe sealing edge of jar. Place lid
on jar and close tightly with ring. Turn jar upside down.
(Cake will loosen at this time.) Repeat with other jars.
Leave jars upside down until sealed. (Jar is sealed if
lid remains flat when pressed in center.)

To serve:Open jar and if necessary, slide a knife around
inside of the jar to loosen the cake, and remove the cake
from the jar. Warm cake in the oven if desired, or slice
and toast. Slice and serve with whipped cream or butter.
Because the jar is sealed, the cake keeps indefinitely.
It can be made ahead of the holidays.

1/2 Cup Raisins are are optional

(We still have a few jars we made in 1998 while I was
teaching college in Waco, TX, and they taste great even
at this late date; still very good)

Il pollo o il coniglio con le noci di pino ©

Pine nuts, or pinoli, are not the least expensive nuts in the world, but what a flavor and taste they impart to most any white meat recipe that calls for nuts. And when toasted first then crushed - or even whole as this recipe calls for, you are in for a rare culinary treat.


1 2 ½ Lb chicken cut into pieces (can use boneless breasts-skin on)
5 TBS butter
1 Large onion thinly sliced
3 tsp pine nuts
1 slice very finely chopped prosciutto
Freshly ground black pepper to your taste
1/8 tsp white pepper
1/2 Cup chicken stock/broth
1 TBS flour
1 Cup heavy cream


Rinse and dry the chicken pieces. Heat the butter in a heavy, heat proof casserole dish with a cover; add the chicken, sliced onion, prosciutto, and pine nuts. Cook over medium heat while frequently turning the chicken pieces. Once they are evenly browned season with the salt and pepper. Reduce heat, cover and simmer very slowly, occasionally adding a few TBS of the stock.

Once the chicken is tender, remove the pieces with a slotted spoon and set aside on a plate. Scrape the contents of the casserole dish into a blender with the flour and puree the mixture. Pour the puree back into the casserole dish stirring continuously over low heat, and blend in the heavy cream. Simmer over very low heat until the sauce is slightly thickened- do NOT let it boil!! Add the chicken pieces, reheating them thoroughly so they will absorb the flavor of the sauce. Serve immediately

Final Notes:

This can be served with most any pasta - egg noodles are preferred. Spinach, baby carrots, rice, an antipasto, or just about anything you choose to accompany the chicken dish will work. REAL garlic bread is also recommended. (Posted here somewhere down the line.)

This recipe also works very well with rabbit if you’re so inclined.