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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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!

 

 

Baking Cornbread with Macy November 18, 2016

Filed under: Gluten Free,Quick Breads — lewissisters @ 5:40 am

Hi all,

I am so excited because this is our first video! It is a glimpse into my world and will show you how I bake, even though I am blind. The video can be seen at this link:

I need to thank my dad for filming the video and my brother-in-law for putting it together because my dad and I have no clue how to do video editing. Ha-ha

I hope you enjoy the video. I want you to know that I have no problem laughing at myself and the funny things that happen to me due to my blindness. You will see a part in the video where I can’t find something and I hope it makes you laugh. When my dad and I finished that shot we both laughed. I want you to know I love being blind and I do not see it as an obstacle in my life, but rather, it is a wonderful blessing. And no matter what happens I am so grateful for the challenges and triumphs I have because of it.

I hope we can do more videos in the future.

Love to you all!

Here is the link to the Cornbread recipe: https://lewissisters.wordpress.com/?s=cornbread

 

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!

 

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. Jason won gold in Rio 2016, and continues to have great success at other events!

I hope you have a wonderful day!
The Lewissisters

 

The Five Like Challenge February 12, 2016

Normally, I do not write posts like this; however, I feel like this could be a recipe for your happiness.
Yesterday when my dad and I were driving home, we heard John Legend’s “All of me” which made my dad say: “That’s a great song.” I agreed and added Colbie Caillat’s empowering song “Try”. Both songs have wonderful messages.
As the day continued I began to think about the times I compare myself to others and how it makes me feel, disappointed and the list goes on.
I was still pondering this subject as I went to bed, when an inspired thought came to me. I thought: “When you start comparing yourself to others, you need to stop. Starting tomorrow every morning you should get up and say five things you like about yourself.” I do not know why such a simple concept has never crossed my mind until now. I suppose it is because I have never thought about it for an extended period of time.
This morning, I took The Five like Challenge  and it made me feel happier. I hope everyone who reads our blog will take this challenge and start reminding yourself how wonderful you are and the amazing things you can do.
I hope The Five like Challenge becomes a routine that we fit into our day. I also hope that it brings us more self-confidence and joy.

Good luck! Remember, you are amazing!
The Lewissisters