Wednesday, November 18, 2009

Manly food

When I lived at home, every year for deer season my mom, gramma and great-aunt would make food to send with "the guys" to camp for hunting season.  I remember meatloaf, scalloped potatoes, cookies and peach pies being particular favorites.  Now I have my own set of guys to cook for (usually every third week or so all winter for Steelers games when the rotation falls to our house) and this weekend they are headed to camp for NY rifle season (or the end of archery. Or both.  I'm not sure.)  I made a pan of scalloped potatoes and ham, a self-invented casserole using bacon ends from the butcher shop where I work, sauerkraut, spiral noodles, garlic, scallions and a can of cream of chicken soup.  And, Pumpkin Spice Muffins that my friend (and step-cousin and favoritest hairstylist EVER) gave me the recipe for:
Pumpkin Bread 
(or muffins) 
1 2/3 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 + 1/8 kosher salt

1 1/3 cups sugar
1/3 cup canola oil
1 cup + 1 1/2 tablespoons canned pumpkin
1 large egg

Preheat oven to 350 degrees.  Grease and flour an 8 1/2 x 4 1/2" loaf pan. 
Sift together first 5 ingredients; stir in kosher salt.

Combine sugar, oil, and pumpkin in a large bowl.  Beat at medium speed until smooth.  Add egg, beating until well blended.  Gradually add dry ingredients, beating at low speed until blended.  Transfer batter to prepared pan.

Bake at 350 for 1 hour and 5 mins or until loaf is golden and toothpick comes out clean.  Let cool in pan on a wire rack for 15 mins before removing from pan.  Serve warm or at room temperature.

p.s.  Bake 27 mins for one dozen muffins  :)

My notes:  I didn't have ground cloves or ginger, so I subbed Pumpkin Pie Spice, and also added some chopped walnut and chocolate and white chocolate chips.  YUM.  

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