Recipes FallMatthewRyan

Pumpkin Bread:

1 Can Pumpkin Puree (plain)

2 cups Flour

1 tsp Baking Soda

1/2 tsp Salt

2 tbsp Pumpkin Spice Blend (freshly ground and available in our store)

1 cup White Sugar

1 cup Brown Sugar

3 Eggs

1 cup Vegetable Oil

2 tsp Vanilla Extract

Chocolate Chips (1/2 to a full bag, up to you)
Combine pumpkin, sugars, eggs, vanilla and oil.
Mix well. Add in dry ingredients and mix until moistened.
Pour into a greased bundt pan and bake at 350 for approx 45 minutes.
Check by inserting a knife into the center of the bread,
when it comes out clean its ready 🙂
Pour into greased bundt panBake at 350 for 45 Min.Let cool and enjoy!

-See our Blog post for the full write up on this recipe-

Thanksgiving in Our Home

Thanksgiving The food and traditions we love   “Give thanks not just on Thanksgiving Day, but every day of your life. Appreciate and never take for granted all that you have.” – Catherine Pulsifer Reflect upon your present blessings — of which every man has many — not on your past misfortunes, of which all...

Zucchini Stuffing:

1/2 Small Onion Chopped

1 Celery Rib Chopped

2 tbs Butter

1/2 cup Flour

1 tbs Sugar

1/2 tsp Baking Powder

1 tsp Salt

1/2 tsp Pumpkin Spice

2 tsp Poultry Seasoning

1/4 cup Canned Pumpkin

1 Egg

1/4 cup Milk

2 tbsp Melted Butter

2 cups Day Old Cubed Bread

2 Medium Chopped Zucchini

1/2 cup Shredded Cheddar Cheese
In a small skillet saute the onion and celery
in butter until soft. Set aside.In a large bowl combine flour, sugar, baking powder,
salt and spices in a small bowl.Whisk together egg, pumpkin milk and melted butter.
Stir into dry ingredients just until moistened.
Fold in the bread, zucchini, cheese and onion mixture.
Bake in a greased casserole dish covered for 30 minutes
and then 10-15 more minutes uncovered.
The top should be lightly browned.

Coming Soon!

Coming Soon!

Coming Soon!

Coming Soon!

One Comment

  1. MatthewRyan
    September 27, 2018 at 5:01 pm

    More Fall recipes are coming soon! Let us know if you try any 🙂

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