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:

 

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.

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!

 
 

 

Cranberry Bread December 4, 2016

Filed under: Breakfast,Gluten Free,Quick Breads,Snacks — lewissisters @ 5:30 am

Hi guys!I had no plan to post a recipe this month; allowing all of us time to enjoy the holidays, but “‘tis the season for cranberries”! I found a festive quick bread in my recipes and simply had to share it with you all! This recipe comes from one of my mom’s ward cookbooks; it is a recipe for cranberry bread.

I like the fact that this recipe is one you can make entirely by hand, no need for your mixers. You know me, I also love quick breads! The verdict on this bread is an interesting one; the bread is great but I had a couple difficulties with it.

First, the bread was too moist so it did not come out of the pan all the way; some of the bread stuck to the pan. The picture looks funny, or as I like to call it, rustic and homemade.

Second, if you cannot find fresh/frozen cranberries at your grocery store, you may decide to use jelly, like me. However, I must caution you to not use the entire can like I did; this made the bread way to moist. I would suggest maybe half a cup or one cup at the most if using jelly. If you are using regular cranberries use the full amount. Once again, the bread is delicious; do not be afraid to try it.

Happy holidays from us to you!

 

Cranberry Bread


1 cup sifted flour (gluten free plus 1 Tbsp)

1 cup sugar

1 and 1/2 tsps baking powder

1 tsp salt

1/2 tsp baking soda

¼ cup butter, softened

1 egg

1 tsp grated orange peal

¾ cup orange juice (I bought orange juice in a bottle to be sure I had enough)

1 and 1/2 cups craisins

1 and 1/2 cups fresh or frozen cranberries chopped (I used cranberry jelly with whole berries in it because my grocery store did not have fresh or frozen cranberries)

 

Directions:

1. Sift flour, sugar, baking powder, salt, and baking soda into a large bowl. Using a pastry cutter, cut in butter until mixture is crumbly. (This can take three to five minutes by hand; it is very fun to do this way).

2. Add egg, orange peel and orange juice at once. Stir just until mixture is evenly moist.

3. Fold in cranberries and craisins that have been mixed with 1 Tbsp flour, this helps the fruit not to fall to the bottom of the loaf of bread. Spoon into a greased 9-5-3 inch loaf pan.

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

 

Enjoy!

 

 

Zucchini Bread November 1, 2016

Filed under: Angie's Cookbook,Breakfast,Dessert,Gluten Free,Quick Breads — lewissisters @ 6:52 pm

Hi guys!Remember the peach cobbler post from September? If you have not seen it, click on this link: https://lewissisters.wordpress.com/2016/09/05/peach-cobbler/

When we received the peaches that we used for the cobbler, Grandma Muse and my uncle gave us other vegetables and fruit from their garden. I made this wonderful bread in September and saved it to post this month. This recipe comes from Angie’s cookbook and we found it to be absolutely delightful!

Peel your zucchini before grating; also, be careful that you don’t grate your fingers, ouch! Grating zucchini is a great work out too. Ha-ha you will want to ring some of the extra liquid out of your shredded zucchini before adding it to your batter. To do this, I put the zucchini in a strainer lined with paper towels and wrung it out.

I made this recipe twice and learned, you can cut out ½ cup sugar and the bread still tastes fantastic.

Thanks for the recipe Angie, it is delicious!

 

Zucchini Bread

 

1 cup oil (applesauce)

2 cups sugar (1 and ½ cups works well too)

3 eggs

3 tsps vanilla

2 cups shredded zucchini (1 medium zucchini)

3 cups flour (gluten free)

1 tsp baking soda

1 tsp salt

3 tsps cinnamon

¼ tsp baking powder

½ cup chopped nuts (optional)

Directions:

1. Combine oil/applesauce, sugar, and eggs in a large bowl, beat well. Blend in vanilla and zucchini. 

2. Sift dry ingredients together then add to wet mixture. Pour batter in to a greased and floured loaf pan.

3. Bake 350* for 1 hour. (If using smaller pan bake time 30 min).

4. Bread is done when a toothpick inserted comes out clean.

 

Enjoy!

 

 

Lemon Bread July 20, 2016

Filed under: Breakfast,Dessert,Gluten Free,Make Ahead Meals,Quick Breads,Snacks — lewissisters @ 6:40 pm

Hi Everyone!This month’s recipe is a delicious Lemon quick bread. This recipe comes from one of my mom’s ward cookbook; I wrote it down a few years ago and recently ran across it. I decided the bread had to be this month’s recipe, because I love lemon in the summer time and my parents said it sounded amazing when I told them about it. The bread is almost like a pound cake, very lemony and delicious!

To make this bread gluten free I used gluten free flour. I also used regular milk, rather than almond milk; because I thought the almond milk would taste weird with the lemon. The recipe says the bread should sit 24 hours before eating, so the glaze can soak in. But my parents and I were not about to let this quick bread sit for 24 hours. Ha-ha The glaze is very delicious if you let it sit for the allotted time. 

Regarding the glaze… Be careful with how much lemon juice you use, I went a little overboard with the lemon juice and it was overpowering. When you squeeze the lemons watch out for seeds. And the glaze will soak all the way through the cake so it may not come out of the pan very well, even if you have greased it. I ran a knife around the edge of the bread and shook the pan as it sat up-side down on a plate. After several minutes of shaking the pan, the bread fell out.

I hope you give this easy delicious bread a try. It is fantastic when it is eaten warm and even better the next day.

 

 

Lemon Bread

1/3 cup melted butter

1 cup sugar

2 eggs

½ tsp almond extract

1 and 1/2 cups sifted flour (gluten free)

1 Tbsp grated lemon peel (one large lemon)

1 tsp baking powder

1 tsp salt

½ cup milk

Glaze:

3 Tbsps fresh lemon juice, a little more than one half slice of a large lemon

¼ cup powdered sugar

Directions:

1. Blend butter and sugar well, beat in eggs one at a time. Add almond extract.

2. Sift or mix dry ingredients together. Add dry ingredients to egg mixture alternately with the milk. Blend just until mixed.

3. Fold in lemon peel. Turn the batter into a greased loaf pan.

4. Bake at 325 degrees for 70 minutes, or until a toothpick comes out clean.

5. Glaze:

Mix fresh lemon juice and powdered sugar together; immediately spoon over baked hot loaf. (The glaze will soak all the way through the bread).

6. Cool for 10 minutes and remove from pan. Do not eat for 24 hours. (The bread is still wonderful if you eat it once it has slightly cooled)!

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 Latter-day Saint 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!

 

Happy St. Patrick’s Day! March 17, 2016

Top of the morning to ya!
We would like to wish all of you a “Happy St. Patrick’s Day!”
I have never been to Ireland, so the following is a short list of things I love about the Emerald Isle: the landscape is so green and beautiful, shamrocks and castles, the accents are amazing, and traditional Irish music is fantastic. Being a drummer and lover of classic rock I cannot forget the bands U2, Thin Lizzie and Van Morrison; some great music right there!
On a side note, I am friends with one of Ireland’s Paralympian sprinters; fastest Paralympian in the world, Jason Smyth. He is the nicest guy.
If you would like to learn more about him, visit his website: http://www.jasonsmyth.ie lets help him get to Rio 2016.

I hope you have a wonderful day!
The Lewissisters

 

Streusel Coffee Cake Gluten Free! March 2, 2016

Filed under: Angie's Cookbook,Breakfast,Cakes,Gluten Free,Snacks — lewissisters @ 5:06 pm

Hey everyone!
This is another recipe from Angie’s cookbook. I made it for my parents as a Valentine’s Day gift. I thought a baked gift would be great since my parents would have to drive me to pick out a gift because I can’t see what I am doing. Ha-ha
This is a delicious coffee cake, perfect for breakfast or a snack. The cake is easy to mix by hand, no need to get out your mixer, just use a large mixing bowl. Check the cake with a toothpick, the amazing streusel topping makes it so you can’t tell when the cake is golden brown. We used an 8-8 inch square disposable pan because we do not have a round cake pan. I used a gluten free pancake/baking mix because my grocery store was out of bisquick and it was fine; I also used sweetened vanilla almond milk.
The streusel topping is sweet, but the cake is not overpowering in sweetness. It is the perfect balance. My dad said: “It’s a keeper.”
Your house is going to smell amazing!
Thanks for the recipe Angie, we love it!

Streusel Coffee Cake

IMG_5359

2 cups Bisquick baking mix (gluten free bisquick)
½ cup milk (Almond Milk)
2 tablespoons white sugar
1 egg, beaten

Directions:
Heat oven to 375°.
Grease a 9-inch round pan. Combine above ingredients until well blended. Spread in pan.
Sprinkle batter with Streusel Topping.
Bake 18 to 22 minutes or until golden brown. Serve warm.

Streusel Topping:
1/3 cup Bisquick mix (gluten free bisquick)
1/3 cup packed brown sugar
2 tablespoons margarine or butter
½ teaspoon ground cinnamon
Stir all ingredients until crumbly.
The cake is done when a toothpick comes out clean.

Enjoy!