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This is what I call "Snuggle Weather." I just want to stay curled up in the blankets a little while longer. Yep, Fall is here. Chilly mornings and chilly nights. Comfort food recipes are now all the rave and the baking season has begun. Pumpkins, pumpkins, pumpkins are everywhere and I'm going to bring that familiar fall flavor to your kitchen with my oh so simple Pumpkin Pecan Raisin Bread.
Pumpkin Pecan Raisin Bread
In the Kitchen
Now every good home baker has his/her own secrets. Yes, in this blog I'm going to share one that I learned from my research and recipe development. In the meantime, I suggest you learn how to cheat and eat. There's no reason to slave over everything. In about 1 hour, you'll be turning out your own scrumptious loaf of sweet bread like a professional baker. Ting!
Here's My Tip
I learned this from one of my books on the science of baking. The woman who developed the Toll House Chocolate Chip cookie would make her dough and refrigerate it overnight. Sources tested this method and found that if you leave unbaked cookie dough in the refrigerator for up to 36 hours, the flavors mingle and get married. When the baked cookies were tested using dough that had been refrigerated for a few hours, 24 hours and 36 hours. The winning recipe hands down was the batch that had been made with the 36 hour refrigerated dough. Now, people I'm telling you this tip will take your baking to the next level. Remember my key words; mingle and marry. Thirty Six hours.
This recipe for the sweet bread may be simple but it takes like you knew what you were doing. You'll be proud to bring this loaf to the table. People this bread is made with CAKE MIX. I said it. Cake mix!
Kitchen Music Selection
Mystikal - Shake It Fast - I promise you this beat will have you adding extra spice to the recipe. Turn it up. Thumping in the kitchen while I slide and Cha Cha. "Watch Yo Self."
I'm giving you my edited version of this recipe. I added extra spice, nuts and raisins for my loaf. For the sake of a balance recipe just start with the nut and raisin ration I've listed and go from there.
Heidi L. Smith