A KFood original recipe

Pumpkin Banana Orange Bread

My Mom makes this awesome dessert at Thanksgiving called Pumpkin Banana Mousse Tart. It combines the wonderful flavors of pumpkin, banana, and orange.
I wanted to capture this unique flavor combination in a food I can eat more frequently. This combination proved to be a delicious and moist breakfast bread. Enjoy!

The Recipe
Pumpkin Banana Orange Bread

2 cups all-purpose flour
3/4 cup sugar
3/4 tsp baking soda
1/2 tsp salt
1/2 15 oz can pure pumpkin
3/4 cups mashed very ripe bananas (approx 1.5)
6 tbsp unsalted butter, melted and cooled
2 large free range eggs
1/4 cup whole yogurt
1 tsp vanilla extract
1.5 tsp orange zest

1. Pre-heat oven to 350 degrees F with rack in lower-middle position.
2. Spray a 9″ x 4″ loaf pan with non-stick spray.
3. Combine the flour, sugar, baking soda, salt , and orange zest with a whisk in a large bowl.
4. Combine the mashed bananas, pumpkin, butter, eggs, yogurt and vanilla extract in another bowl.
5. Gently fold the banana/pumpkin mixture into the flour mixture, being sure not to over mix.
6. Place the batter in loaf pan and smooth over the top.
7. Bake about 55 minutes or until a toothpick comes out clean from the center.
8. Let cool 10 minutes, then turn out onto a wire rack and let cool 1 hour.

Food for the Soul

There she is, isn't she beautiful?

Bread amazes me, just a few simple ingredients combined to make such a loved food! I've had my share of bread making flops- usually in the form of loaves that won't rise. My first bread making success was with Christopher- our 5th date fell on Valentine's Day and he recommend I come over and we try to make a German bread recipe from his Mom together. We played "4-arm chef" and had such a great time kneading the dough and forming it into little twists and buns. Fast forward four years and we are happily married and a week away from celebrating our first Valentine's Day together as a married couple! We will be celebrating at home by making a special dinner together.

If you are thinking about staying in to enjoy quality time with your special someone instead of fighting the crowds at the restaurants next Monday, here is an awesome Valentine's Day Menu Planner Quiz through Epicurious to help you decided what to serve.

Almost No-Knead Bread
From America's Test Kitchen Baking Cookbook

• 3 cups all-purpose flour
• 1/4 teaspoon instant or rapid-rise yeast
• 1 1/2 teaspoons salt
• 3/4 cup water, room temperature
• 1/2 cup mild-flavored beer (room temperature)
• 1 Tablespoon white vinegar

1. Whisk the flour, yeast, and salt together in a large bowl. Fold in the water, beer, and vinegar with a rubber spatula until the dough comes together and looks shaggy. Cover the bowl with plastic wrap and let sit at room temperature for at least 8 hours or up to 18 hours.
   
2. Lay an 18 by 12-inch sheet of parchment paper inside a 10-inch skillet and spray with vegetable oil spray. Turn the dough out onto a lightly floured counter and knead by hand to form a smooth, round ball, 10 to 15 times. Shape the dough into a ball by pulling the edges into the middle with floured hands. Transfer the dough, seam side down, to the prepared skillet.
   
3. Mist the dough with vegetable oil spray and cover loosely with plastic wrap. Let rise at room temperature until doubled in size and the dough barely springs back when poked with a knuckle, about 2 hours.
   
4. About 30 minutes before baking, adjust an oven rack to the lowest position, place a large covered Dutch Oven (we used two cast-iron pots- the top one inverted to use as a lid) on the rack, and heat the oven to 500 degrees.
   
5. Lightly flour the top of the dough and score the top of the load with a sharp knife. Carefully remove the pot from the oven and remove the lid. Pick up the parchment and dough and carefully lower them into the hot pot, letting any excess parchment hand over the edge. Cover the pot.
   
6. Place the pot in the oven, reduce the oven temperature to 425 degrees, and bake covered for 30 minutes. Remove the lid and continue to bake until the center of the load registers 210 degrees and the crust is deep golden brown, 20 to 30 minutes. Carefully remove the bread from the pot, transfer to a wire rack, and let cool to room temperature, about 2 hours, before serving.
   

Best Lost Recipes

I love recipes that take me back to a different culture or era. The Pagache also known as Polish Pizza and this hearty beef and barley soup accomplish just that. Both recipes are from America's Best Lost Recipes cookbook.

The Pagache was a cross between a large pierogi and a potato and cheese calzone. Pagache features cheesy mashed potatoes encased in a light, yeasted crust. I've never been good at making foods that involve yeast so it was clear C would be making the dough.

Here are the steps:

Roll out the dough into a 14 by 20 inch rectangle on a floured work surface and evenly put potato cheese filling on half of the dough.

Fold in half and pinch sides closed.

Place in 9 by 13 inch buttered pan and poke holes in the top to vent.

Brush top with melted butter, let cool about 10 minutes, cut, serve and enjoy!

I love making soup because it usually involves me cutting up vegetables in front of the television and then going to bed and awaking to an alarm clock to turn the stove top off when the pot of soup is done simmering. Soup means meals for a week and extras to freeze to enjoy the fruits of your past labors on a relaxing no cooking day. Soup is inexpensive, healthy, and good for your soul.