Last week I had a fall baking frenzy trying different recipes for pumpkin bread. Here are two of my favorites:

Pumpkin Bread

1 1/2 c. flour
1/2 tsp. salt
1 c. sugar
1 tsp. baking soda
1 c. pumpkin puree
1/2 c. vegetable oil
2 eggs, beaten
1/4 c. water
1/4 tsp. nutmeg
1 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. cloves
1/2 c. chopped nuts (optional)

Preheat oven to 350.

Sift together flour, salt, sugar, & baking soda.

In a separate bowl, combine the pumpkin, oil, eggs, water, & spices. Pour into the bowl w/ dry ingredients & mix just until all are combined. Stir in nuts, if desired.

Pour into a well greased 9×5x3 loaf pan. Bake 50-60 minutes until done in the center. Remove from pan, cool on a rack.

Pumpkin Bread with Chocolate Chips

Note: I got this recipe and the above photo from www.thefreshloaf.com

Makes approximately 12 muffins, 3 small loaves, or 1 large loaf
1 3/4 cup (1 15 oz. can) pureed pumpkin
1 1/2 cup brown sugar
1/2 cup (1 stick) butter, softened
3 eggs
3-4 cups all-purpose unbleached flour
2 tablespoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2 cups chopped walnuts or chocolate chips

Preheat the oven to 350.

Combine the pumpkin, brown sugar, butter, and eggs and mix until creamy. In a separate bowl, combine all of the dry ingredients except the nuts or chocolate chips. Mix 3 cups of the dry ingredients into the wet ingredients, then add as much of the 4th cup as necessary to achieve the proper consistency (moist, but thick enough to stand a spoon in). Add the nuts or chocolate chips and stir in.

Pour or spoon the batter into greased muffin tins or bread pans. Bake on the center rack until a toothpick poked into the center comes out dry. At sea level, muffins should take between 20 and 25 minutes to bake, small loaves between 25 and 30 minutes, and full sized loaves between 50 minutes and 1 hour.

Oven-Dried Tomatoes

Love the taste of sun-dried tomatoes but hate the high cost of such a gourmet treat?

Then make your own.

Well, sort of.

Instead of sun-drying tomatoes outside, dry them inside in your oven.

First, be sure to get the proper tomatoes for drying. I like to use about 20 plump Roma (Plum) tomatoes for drying, but cherry tomatoes work well, too.

Set your oven to 200 degrees F. Slice the tomatoes in halves. Scoop out the seeds with your fingers or a fork. Place the tomatoes, cut side down, on a cookie sheet lined with a silicone baking mat. Sprinkle with a little kosher salt.

Put the cookie sheet in the oven for several hours (about 5 to 6, but longer, if necessary – see EXTRA TIPS below) turning it occasionally so all of the tomatoes dry evenly.

The tomatoes are done when they are dried but are still slightly plump. Allow them to cool at room temperature.

Once the tomatoes have cooled, put them in a jar or other container that has a tight fitting lid. Pour enough oil olive into the jar to cover the tomatoes. Put the lid on the jar very securely. Store the tomatoes in the refrigerator for up to 2 weeks.

EXTRA TIPS:
If you have a convection oven (which is what I use for this) use it and the tomatoes will dry much faster. Keep checking the tomatoes periodically after a couple of hours.

Some directions for oven-dried tomatoes include marinating the tomatoes in olive oil, balsamic vinegar, and parsley before drying them. This gives the tomatoes a rich flavor, but will increase the drying time to about 16 hours or longer. Once the tomatoes have been in the oven for a few hours, keep checking them to determine when they are dried but not leathery.

Make Your Own Limoncello – Lemon Liqueur

A few summers ago in Sorrento, Italy, I bought several cute little bottles of a tangy lemon liqueur called Limoncello. I used many of the smaller bottles of limoncello for gifts when I got home. Of course, I kept a few of the larger bottles for my husband and myself, and we enjoyed them for several months.

True Limoncello is made only in Sorrento. But, if you can’t go to Italy this summer, buy some of the best lemons you can find and make a tangy lemon liqueur yourself that tastes very much like true limoncello.

Here’s the recipe: Limoncello

I haven’t tried this one yet, but doesn’t Limoncello Cream sound delightful?

Quick and Easy Olive Dip

Here’s a recipe that’s quick and easy yet delicious!

1 1 /2 c. green olives, chopped
1 (6 oz.) can black olives, chopped
1 c. cheddar cheese, shredded
1 c. mozzarella cheese, shredded
1/4 c. green onions, chopped (optional)
1 c. mayonnaise

Mix all ingredients and bake in an uncovered dish at 350 degrees for 25 minutes.

Serve with your favorite crackers, flatbread, or pita triangles.

Tuscan Cherry Tiramisu

Here’s a dessert that’s sure to impress your dinner guests, yet it’s very easy to prepare! You’ll need:

1 c. ricotta cheese
1 c. powdered sugar
1/4 c. sour cream
1/4 c. coffee liqueur
1 1 /2 c. shortbread cookie crumbs (about thirty 2″ cookies)
1 (21 oz.) can cherry pie filling
Grated chocolate or mint leaves for garnish (optional, but really makes an impressive presentation)

Directions:
Combine ricotta cheese, powdered sugar, sour cream, and coffee liqueur in a large mixing bowl; mix well. Set aside.

In a blender or food processor, process cookies until finely crushed. Remove 6 cherries from filling; reserve for garnish.

Spoon 2 tablespoons ricotta mixture into six 8-ounce parfait glasses. Add 2 tablespooons cookie crumbs to each glass; top each with 2 tablespoons cherry filling. Repeat layers. Top off with ricotta mixture. Garnish each with a reserved cherry, grated chocolate or mint leaf. Makes 6 servings.

Spinach Souffle Delight

Here’s an easy, yet delicious and impressive way to serve spinach.