Cooking With The Lewis Sisters

A Blog of Recipes We Love and Enjoy!

Pumpkin Bread December 26, 2016

Filed under: Breakfast,Gluten Free,Pumpkin,Quick Breads — lewissisters @ 5:21 am

Hi guys!
Here is a recipe we have been making for as long as I can remember at Christmas time. We have passed it out as neighbor and family gifts because it is so delicious!

This recipe says “Christmas!” to my family. We always have this bread for breakfast on Christmas morning, along with, Relief Society Potatoes https://lewissisters.wordpress.com/?s=funeral+potatoes ham and fruit. We love to top our bread with butter; this bread is wonderful gluten free or regular.

This recipe comes from the Betty Crocker Cookbook; I have no idea how many editions of that book exist, but when I searched online for the recipe a different one came up. So my guess is the recipe is only found in hard copy if you have the book; that is until now!

A word about the bread, if you make a double batch, it will take a very large bowl and if you have a smaller stand mixer, the batter won’t fit; however, a single batch of bread will fit just fine in your stand mixer. One more thing, if you use the disposable bread pans, you will get a lot of bread for your money, we use a combination of regular sized disposable bread pans and Minnie disposable bread pans when we make our bread.

I hope you try this recipe next fall, or Christmas, or make it right now before you make your New Year’s Resolutions. 🙂

Merry Christmas and Happy Holidays!

 

 

Pumpkin Bread

 

From the Betty Crocker COOKBOOK

 

2/3 cup shortening

2 and 2/3 cups sugar

1 (15 oz) small can pumpkin

2/3 cup water

4 eggs

3 and 1/3 cups flour (gluten free)

2 tsps baking soda

1 and 1 half tsps salt

1 half tsp baking powder

1 tsp ground cinnamon

1 tsp ground cloves

 

Directions:

 

1. Mix shortening and sugar in a large bowl. Add eggs, pumpkin, and water and mix until blended. If you use a stand mixer, use the paddle attachment.

2. In a separate bowl, mix the flour and spices together. Then, add dry mixture to the pumpkin mixture and mix together until mixture is blended. If you want, you can just add the dry ingredients on top of the wet and mix it in; it is much easier and saves a bowl from being washed.

3. Pour into greased disposable loaf pans big and small. Fill pans ½ or 2/3 full.

4. Bake at 350 for 1 hour and 10 minutes, or, until a toothpick inserted comes out clean.

5. Cool on cooling racks and store wrapped in saran wrap in the refrigerator. We love to top our bread with butter.

 

Enjoy!

 
 

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Chocolate Crackle Cookies January 1, 2017

Filed under: Brownies,Cookies,Dessert,Gluten Free — lewissisters @ 5:09 pm

Hey readers!

We are so excited to begin another year. We would like to thank all of you who follow our posts, like and share them with your friends and families. It means a lot to us to have such a wonderful group of followers and we sincerely appreciate every one of you. Thank you for reading our blog!

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I made these cookies last month for our big family Christmas party and again a few days later for a party my parents threw and they were a hit at both events. A few days before the family party, on Christmas Eve, I made three batches of our pumpkin bread… https://lewissisters.wordpress.com/?s=pumpkin+bread Our family party was two days after Christmas Day, and I wanted to make a dessert that would be easy for everyone to eat while they mingled. I also wanted a recipe that was really easy to throw together because I was sick of measuring lots of ingredients. I looked through my files and found this easy cookie recipe. I knew I had to make it because it sounded delicious and I wanted simplicity. Making the recipe gluten free is very easy.

This recipe comes from the place where I served my mission, to see what I am talking about see the following link: https://lewissisters.wordpress.com/2015/05/19/reflections/. Anyways, the staff where I served loved to have different contests to share food and choose winners for favorite recipes, and as a foodie I was all over that; I loved getting the recipes that were shared. This recipe is from a Cookie Bake Off that was held.

The verdict for the cookies is… They are delicious warm and at room temperature. I love the crackle designs when they come out of the oven.

Try these delicious cookies today! We hope everyone has a safe and wonderful 2017!
Chocolate Crackle Cookies


1 box Ghirardelli Double Chocolate Brownie mix (gluten free) 

1 cup all-purpose flour (gluten free)

3 eggs

1/3 cup vegetable oil

3/4 cup powdered sugar (reserved for coating dough)

Preheat oven to 350 F.

Place brownie mix, flour, eggs and oil in medium bowl. Stir until blended.

Place powdered sugar in separate bowl. For each cookie, scoop 1 rounded tablespoon dough and place in powdered sugar. Roll dough gently into balls, coating thoroughly with powdered sugar. 

Place 2 inches apart onto greased cookie sheet. Bake 11 to 13 minutes. Makes 2 1/2 dozen cookies.

Enjoy!

 

Funeral Potatoes Gluten Free April 1, 2016

Filed under: Aunt Debbie,Breakfast,Dinner,Gluten Free,Make Ahead Meals,Side Dishes — lewissisters @ 4:35 pm

Hi guys!
This recipe is from Aunt Debbie, it is another family favorite. It can be a side dish or a main course for breakfast, lunch, or dinner; it is like a warm hug, so comforting.
For as long as I can remember my mom has made these funeral potatoes (Relief Society Potatoes) as we call them, for our Christmas breakfast. Alongside the potatoes we have pumpkin bread, ham and fruit. These potatoes are very popular in the Church of Jesus Christ of Latter-Day Saints community; they are usually served at funerals, hence the name Funeral Potatoes, but I have no idea where this tradition began. There are hundreds of versions of this recipe; in fact, I can think of two recipes in our family. As I said previously, we love to have these potatoes as a side dish; one of our favorite meals is with Barbecue ribs. Below is our recipe for barbecue ribs.
https://lewissisters.wordpress.com/2016/01/04/bbq-ribs/
This year, the potatoes were a side dish for our Easter dinner which included ham and salad; it was delicious!
WE love to make the potatoes the night before we want to eat them and let them sit in the refrigerator. The longer they sit the better they are. To save on preparation time we use frozen hash browns rather than boiling and chopping our own potatoes. The gluten-free change of using Corn Flakes is something my parents and I absolutely love! I have posted the original recipe, with changes that we prefer.
Thanks for the recipe Auntie Deb!

Funeral Potatoes

  
6 medium potatoes pealed, cooked and cubed, or 1 bag of frozen cubed potatoes (We prefer using 1 bag of shredded hash browns)
2 cans cream of chicken soup
2 cups sour cream
1 cup grated cheddar cheese
1/3 cup chopped onion (if using dry onion flakes, do a little less than ¼ cup)
½ cup melted butter (save 2 Tbsps for breadcrumbs)
2 cups bread crumbs (crushed Corn Flakes)
Directions:
In a large bowl, using a spatula, mix together soup, sour cream, cheese, onions and melted butter. Mix well. Add potatoes and stir. Put mixture in an ungreased 9 X 13 casserole dish.
Crush Corn Flakes in a zip-lock bag. Combined bread crumbs/Corn Flakes with 2 Tbsps melted butter and sprinkle over potato mixture
Bake uncovered for 30 minutes at 350 degrees.
This meal is better made the night before and left in the fridge; it is fantastic as leftovers.

Enjoy!