Cinnamon Spiced Pumpkin Bread

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Cinnamon Spiced Pumpkin Bread

3 1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon baking soda

1 tablespoon cinnamon

1 tablespoon nutmeg

2 1/2 cups granulated sugar

4 eggs

1 cup canola oil

one 15 oz. can pumpkin puree

1/2 cup water

1 teaspoon vanilla extract

one 10 oz. package cinnamon chips

1 cup toasted chopped pecans

1 cup bourbon soaked and drained raisins * see note at bottom

Crumble Topping:

1 1/2 cups toasted chopped pecans

1/3 cup all-purpose flour

1/3 cup packed brown sugar

1/2 teaspoon cinnamon

pinch of salt

3 tablespoons butter,melted

Preheat oven to 350 degrees. Spray two 9X5X3 inch pan with nonstick spray; set aside.

Sift the flour,soda,baking powder, cinnamon , nutmeg and salt into a bowl; set aside.

In a separate bowl whisk together the sugar,eggs,oil,water,vanilla and pumpkin puree until combined.

Stir in the raisins into the pumpkin mixture and stir in the nuts and cinnamon chips into the dry mixture. Add the dry mixture to the wet mixture and stir until combined. Pour batter evenly into the prepared pans.

Prepare the crumble by combine all ingredients and stir to combine. Sprinkle with the crumble topping evenly over each pan.

Bake for about 1 hour or until toothpick comes out clean when inserted into the center.

*If you do not have bourbon soaked raisins, simply soak raisins in a jar which can be sealed at least overnight or place in a small pan and heat raisins needed in recipe with some bourbon. Bring to just boil , remove from heat allow to cool.

Cheddar-Scallion Biscuits

Cheddar-Scallion Biscuits



1/8 lb, grated sharp cheddar

3 scallions , sliced

2 cup flour

1 tablespoon baking powder

1/2 tsp salt

1/3 cup shortening

1 cup whole milk

preheat oven to 450 degrees.

In a large bowl, place dry ingredients and whisk until well combined. Stir in sliced green onions (scallions) and grated sharp cheddar cheese. Cut in the shortening until it is the size of large grains of rice. Pop in refrigerator until chilled. Remove from refrigerator and stir in cold milk until combined. If dough is too wet add a little flour at a time just until you can handle the dough. Place dough on cool surface and pat to about 1/2 -1 inch thick depending on your preference. Place on parchment lined baking sheet . If  placed close together,  a higher rise is created. If place about 2 inches apart they won’t rise as high but just as good. Your preference. Bale for about 15-20 minutes in a preheated oven set at 450 degrees. Bake until golden and cooked through. Test by taking a knife and gently lift from the side. If it lifts easily they are finished. Remove from oven and brush with melted butter.

Apple Fritters with Orange Glaze




2 cups flour

1/2 cup sugar

1 1/2 tsp salt

3 tsp. baking powder

2 tsp. cinnamon

zest from 1 orange

2/3 cup half and half

2 eggs

3 cups apples, peeled and diced small


4 cups powdered sugar

3-4 tablespoons fresh orange juice

zest from 1 orange

Heat oil to 375 degrees.

Combine the dry ingredients for the fritter with the orange zest and whisk until well combined. Whisk the eggs and half and half together and stir into dry ingredients. Fold in diced apple.  Using a small ice cream scoop carefully place in hot oil and fry until cooked through and golden. Remove and drain on paper towels. Meanwhile combine all the glaze ingredients adding just enough orange juice to create the correct consistency for dipping, mix well until well combined. With each fritter place into glaze and shake off excess. Place on wire rack set into baking sheet to catch the excess glaze. Allow the glaze to hardened and enjoy.

Buttermilk Biscuits



2 1/4 cups flour

1 tablespoon baking powder

2 tsp. baking soda

1 tsp. salt

2 tsp. sugar

1/4 cup butter, cold

1/4 cup shortening

1 cup buttermilk

Preheat oven to 450 degrees. Grease a square baking dish, set aside.

In a bowl whisk together the dry ingredients. Using a pastry cutter or two knives, cut the butter and shortening into the flour until it resembles a coarse meal. Refrigerate the mixture  for 30 minutes. Remove from the refrigerator and pour the buttermilk into the bowl. Using a spatula, gently stir together , until it begin to form a dough. Turn out onto a lightly floured surface and knead ever so slightly so that the dough holds together. Pat the dough into a 6 inch square and cut into nine pieces. Pick up each pieces and lightly shape into a round and place into prepared dish. Flatten biscuits slightly and bake for 12 minutes or until baked through and golden.

Ole Fashioned Corn Bread



1 1/4 cups fine cornmeal

3/4 cup flour

1 tsp. salt

1 tsp. baking powder

2 tablespoons sugar

2/3 cup whole milk

1/3 cup vegetable oil

1 egg

Preheat oven to 425 degrees. Grease an 8×8 pan, set aside.

Place the dry ingredients in a bowl and whisk to combine. In another bowl add wet ingredients and whisk to combine. Pour wet ingredients into the dry ingredients and stir to combine. Pour into prepared pan and bake for 15-20 minutes or until golden and toothpick comes out clean in the center.