Downeast Maine Pumpkin Bread

Prep Time: 15 Minutes Cook Time: 50 Minutes

Ready In: 1 Hour 5 Minutes Servings: 24

"Spiced with cinnamon, ginger, nutmeg and cloves, this bread improves with age, so plan to make it a day ahead if possible."

Ingredients:

1 (15 ounce) can pumpkin puree 4 eggs 1 cup vegetable oil 2/3 cup water 3 cups white sugar 3 1/2 cups all-purpose flour

2 teaspoons baking soda 1 1/2 teaspoons salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/4 teaspoon ground ginger

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2.	In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3.	Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

113 Calorie Brownies

Ingredients

1/4 cup unsweetened applesauce
1 tsp vanilla extract
4 egg whites
1 cup sugar
1/4 cup unbleached, all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp instant espresso powder (optional)
1/2 tsp baking powder
1/2 tsp salt
1/4 cup mini chocolate chips (semi sweet)
Butter-flavored cooking spray

Directions

Preheat the oven to 350 F. Coat an 8×8 inch nonstick cake pan with cooking spray.

In a medium mixing bowl, mix the applesauce, vanilla, egg whites, and sugar until they are well combined.

Add the flour, cocoa powder, espresso powder, baking powder, and salt. Stir the mixture until it is just combined and no lumps remain. Pour it into the prepared pan. Sprinkle the chocolate chips evenly over the top. Bake the brownies for 20 to 22 minutes or until a toothpick inserted in the center comes out dry (a few crumbs are okay).

Transfer the pan to a cooling rack and allow them to cool five minutes. Cut into 12 equal brownies. Makes 12 servings.

Nutrition Information

Calories Per Serving: 113.5, Total Fat: 1.5 grams, Saturated Fat: 0.9 grams, Protein: 3 grams, Fiber: 1.3 grams, Carbohydrates: 23.9 grams

Gluten-Free Brownies

Gather your ingredients:

1 cup sugar
1/2 cup butter
1 teaspoon vanilla
2 eggs
1/3 cup tapioca flour
1/3 cup white rice flour
1/2 cup cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon xanthan gum

Preheat oven to 350 degrees. Grease an 8 X 8 pan with butter.

In small saucepan, melt butter over low heat.

In large mixing bowl, mix the sugar, vanilla and eggs. Stir until well blended.

Sift together cocoa, white rice flour, tapioca flour, baking powder, xanthan gum and salt. Add to the egg mixture. Stir until blended.

Add the melted butter to the brownie batter and mix until well blended. Pour into prepared pan and bake for 25 to 30 minutes.

Fettuccine with Peas, Asparagus, and Pancetta

PREP 40 minutes TOTAL 40 minutes
4 SERVINGS Pancetta (Italian bacon) is available in the deli section of many markets.


12 ounces fettuccine or penne
3 ounces pancetta or bacon, chopped
1 1/4 pounds asparagus, trimmed, cut on diagonal into 1 -inch pieces
2 cups shelled fresh green peas, blanched, or frozen peas (do not thaw)
1 bunch green onions, thinly sliced, white and pale green parts separated from dark green parts
2 garlic cloves, pressed
1/2 cup finely grated Parmesan cheese plus additional for serving
1/3 cup heavy whipping cream
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon finely grated lemon peel
1/4 cup chopped fresh Italian parsley, divided
1/4 cup thinly sliced fresh basil, divided

Cook pasta in pot of boiling water until just tender but still firm to bite. Drain reserving 1/2 cup pasta cooking liquid. Return pasta to pot.
Meanwhile, cook pancetta in large nonstick over medium heat until crisp. Using slotted spoon, transfer pancetta to paper towels to drain. Pour off all but 1 teaspoon drippings from skillet. Add asparagus to drippings in skillet; saute 3 minutes. Add peas, white and pale green parts of green onions, add garlic; saute until vegetables are just tender, about 2 minutes.
Remove from heat.
Add vegetable mixture, 1/4 cup pasta cooking liquid, dark green parts of green onions, 1/2 cup Parmesan, cream, olive oil, lemon juice, lemon peel, half of the parsley, and half of the basil to pasta. Toss, adding more cooking liquid by tablespoonfuls if needed. Season with salt and freshly ground black pepper. Transfer to large bowl. Sprinkle pancetta, remaining parsley, and basil over. Serve, passing additional Parmesan cheese.

Homemade Oreo Cookies

Ingredients:
1 devil's food cake mix
1/2 c. shortening
2 eggs

Mix the above ingredients together. Roll the dough into dime-sized balls and place on a cookie sheet. Bake at 350 degrees for 8 minutes. Cool cookies.

FROSTING:

8 oz. cream cheese
1/2 square butter
2 tsp. vanilla
2 to 4 c. powdered sugar

Mix all of frosting ingredients until smooth. Frost BACKS of cookies and place together to make sandwich cookie.

Lemon Blossoms

Ingredients

• 18 1/2-ounce package yellow cake mix
• 3 1/2-ounce package instant lemon pudding mix
• 4 large eggs
• 3/4 cup vegetable oil
• 
  

Glaze:

• 4 cups confectioners' sugar
• 1/3 cup fresh lemon juice
• 1 lemon, zested
• 3 tablespoons vegetable oil
• 3 tablespoons water

Directions

Preheat the oven to 350 degrees F.

Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel

To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.

With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

Peanut Butter Fingers

1 1/2 sticks butter
1/2 cup sugar
1 cup + 2 Tbs Brown sugar
2 eggs
1 cup peanut butter
1 tsp vanilla
cream the above ingredients together and add

3/4 tsp soda
1/2 tsp salt
1 1/2 cups flour
1 3/4 cups oatmeal

Blend well. Place on buttered cookie sheet with sides and press out evenly. Bake in 350 oven for 10 min. Do not over bake. Remove from oven and let cool to warm. Spread a thin layer of peanut butter over the top of the warm cookie dough. Make the following frosting and spread over the top.
1 stick butter
4 Tbsp cocoa
6 Tbsp water
Bring the above to a boil. Add 3 1/2 cups powdered sugar. beat until creamy. Add 1 Tbsp vanilla. Beat and pour over cookie dough. Spread to cover. Chill for a short while to help set up.