Plenty of time to do what you want - Pumpkin Bread!

Not really.  This weekend was the prime example.  Had quite a few things to prepare, both necessary and not, but ended up driving the kids to multiple functions, and not doing much of anything in the kitchen.  Made a nice pork, potato and hominy stew for dinner on Sunday night (great for a cold evening), but didn't get to make my pumpkin bread, which I'm going to do today, even if it slays me.  Also will start on my corn flour pie crusts, which I'll need to make a couple of different dishes for a catering job next week.  I'm going to serve Roasted and Shredded Chipotle Chicken in corn flour tarte shells topped with a cilantro/avocado cream, and a smoked ribeye and goat cheese empanada, both which use the same corn flour crust.  Should be pretty tasty.

I'll post images as they are completed next week.

So, I finally got to build my pumpkin bread.  One loaf went pretty fast, as my wife, daughter and myself devoured it.  It is a pretty simple recipe that I've developed from a traditional recipe with a few additions of my own.  My first try on pumpkin bread was a certified disaster because I added way too much pumpkin and not enough of everything else.  Looked OK after 2 hours in the oven, but was a dense pudding in the middle.  Gave me a good laugh and sent me back to the drawing board.  Don't be afraid to experiment!  It's fun, and will teach you to be a good cook.  You tend to find out what works well together, both from a taste standpoint, as well as a chemistry standpoint, which is all cooking really is (with a little artistic license thrown in for good measure).

Will's Ginger Spiced Pumpkin Bread

1 15 oz can of pureed pumpkin (you can use 2 cups of baked and shredded pumpkin as well)
3 cups of good organic sugar
4 eggs
1 tbsp Vanilla
1/2 cup melted butter
1/2 cup vegetable oil
3 1/2 cups organic white AP Flour
2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 tsp ground allspice
1 tsp powdered ginger (if you really like the ginger taste, add a bit more)
1 tsp ground cinnamon
1 tsp ground clove
1/2 tsp ground nutmeg
1/4 cup of pumpkin seeds

Preheat oven to 350 degrees.

In a mixer, mix together the pumpkin and sugar and beat on low for about a minute or so.  Add the eggs, vanilla and oil and beat for another couple of minutes until all is well blended.

In a large bowl, sift together all of the dry ingredients.  Add about 1/3 of the dry mix to the pumpkin mix in the mixer and beat on low until combined each time.

Finally add the melted butter and mix on low until combined. 

Have two buttered loaf pans ready.  Evenly distribute the batter into both pans, top with pumpkin seeds, and place in oven.

Bake in a 350 degree oven for 1 1/2 hours, or until a thin knife comes out clean.  Let the loaves rest in the pans for 30 minutes or so, then un-mold and enjoy.

Let me know your experience with this recipe.  I also sell them for $10.00 per loaf.  Just give me a ring or send me an email with your request.  We also build a pretty tasty banana bread as well.

Love Good Bread!

You just got to love well prepared bread.  When it has healthy ingredients, it makes it that much better.  This bread has so much goodness in it, that you can't just eat one slice.  My wife, Teri, usually begs and begs to cut into it right out of the oven.  My kiddos love their sandwiches with this bread.  It makes fantastic buttered toast for breakfast.  We easily go through three loaves per week, so it is a weekly ritual to make this bread.

If you would like to get on the weekly schedule for this bread, or any others, please give us a ring, or email me at ChefWillMason@gmail.com.  Once you get addicted, I don't think you'll be able to stop.

Enjoy, Ya'll!

Holiday Season Goodies!

Holiday Season Bakes

·         Breads

o   Multi-Grain Sandwich - $4.00

§  This healthy multi-grain loaf is make with the most natural ingredients I can buy, and is what I use for my children’s sandwiches for school.  It is so good that they prefer it over any other bread they have tried.  It makes fantastic buttered toast for breakfast as well.

o   White Sandwich - $4.00

§  This soft, white sandwich loaf has an incredible flavor.  Using all natural ingredients, it is a great vehicle for melted butter, and produces one of the best PB&J’s you will ever eat.

o   Ciabatta Style - $3.50

§  Looking for a basic, yet very tasty, crusty bread?  This is it.  Lots of great uses, but really good at soaking up leftover tomato sauce.

o   Multi-Grain Dinner Rolls – 12 rolls for $5.00

§  Much like the multi-grain loaf above, lots of flavorful and natural ingredients to make a fine roll to accompany your dinner.

o   White Dinner Rolls – 12 rolls for $5.00

§  One of the best rolls around to use for dinner.  Add a garlic infused butter and it will put a smile on your face.

·         Cookies – These are large cookies!

o   Will’s Famous Multi Cookies – Baker’s dozen for $12.00

§  My wife likes to call these the kitchen sink cookies, as they have several, many, lots of ingredients.  Using organic flour, flaxseed, and oatmeal as a base, these popular cookies carry both dark and semi-sweet chocolate, dark and golden raisins, and lots of spices such as cinnamon, ground cloves, and nutmeg to name a few.  Great for the holiday, but really tasty all year round.

o   Sugar Cookies – Baker’s dozen for $10.00

§  A family tradition.  My children take these scrumptious cookies and decorate with icing, colored sugar, and other toppings.  A great way to prepare for Santa’s visit on Christmas Eve.

o   Ginger Cookies – Baker’s dozen for $12.00

§  This is somewhere between a molasses cookie and a ginger snap.  A fantastic cookie.  You can’t eat just one.

o   Oatmeal Cookies (Raisins optional) – Baker’s dozen for $12.00

§  This is a family recipe that goes way back.  An oatmeal cookie infused with cinnamon that has a unique and festive flavor.  Order with or without dark raisins.

·         Desserts (Since these desserts require refrigeration, they must be made in a commercial kitchen and don’t fall under the protection of the cottage food law.  I prefer getting multiple orders before leasing the commercial kitchen.  It makes it easy to keep the cost reasonable. )

o   Will’s Style Cheesecake – 10” for $50.00

§  This dense and sweet cheesecake is a perfect vehicle for berries and whipped cream, or sweet caramel sauce and toasted nuts.  I get lots of appreciative comments on this cheesecake.

o   Pumpkin Cheesecake – 10” for $55.00

§  A much requested family favorite at Thanksgiving and Christmas.  With lots of pumpkin, spices, and a slight touch of bourbon, it is the best way to end a meal.

o   Chocolate Swirl Cheesecake – 10” for $55.00

§  A beautiful cheesecake to be enjoyed any time of the year.  This is a swirl of my Will’s Style Cheesecake batter and a dark chocolate infused cheesecake batter.  A great combination of flavors to be sure!

o   Flourless Chocolate Torte - $55.00

§  This torte has won awards, including the “Taste of Georgetown”!  A very dense, flourless chocolate cake with either a raspberry or strawberry filling (your choice), and topped with a white lemon icing.

o   Flourless Chocolate Filled Mini-Tortes - $55.00

§  These mini tortes are the same flourless chocolate cakes as my large torte, but are filled with a white peppermint icing, topped with a dollop of the same and sprinkled with crushed peppermint.  There are six to an order.