Pumpkin Raisin Muffins

A few days ago someone on social media alerted the world to Oscar Mayer Pumpkin Spice Bologna.

No.

Just no. Just absolutely no.

Pumpkin spice doesn't belong in bologna. It doesn't even belong in the same sentence.

In fact, there is way too much "pumpkin spice" out there, in everything. 

However, pumpkin spice in muffins is a pretty good idea. It is pumpkin season, after all. And spices such as cinnamon, nutmeg and allspice do give the batter a welcome warmth and fragrance.

So, instead of even thinking about that terrible idea of pumpkin spice bologna, try these muffins, which are quite wonderful.

Btw, there really is no such thing as Oscar Mayer Pumpkin Spice Bologna. It's baloney! Watch out for the real #fakenews. (http://www.wusa9.com/news/local/verify/verify-pumpkin-spice-products-whats-real-and-whats-not/481457725)

Pumpkin Raisin Muffins

• 1-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 2/3 cup sugar
• 2 large eggs
• 1/2 cup vegetable oil
• 1-1/4 cups mashed pumpkin
• 1/2 cup golden raisins

 Preheat the oven to 350 degrees. Grease 10 muffin tins. Mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg and allspice together into a bowl. Beat the sugar, eggs, vegetable oil and mashed pumpkin together in an electric mixer set at medium for 2-3 minutes or until thoroughly blended and smooth. Add the flour mixture and beat at low speed for one minute to blend ingredients. Fold in the raisins. Pour the batter into the prepared tins. Bake for about 20 minutes or until a cake tester inserted into the center comes out clean.

Makes 10

Modern Jewish Baker by Shannon Sarna

When I got Shannon Sarna’s new book, Modern Jewish Baker, I wanted to run into the kitchen and start baking. It’s that kind of book – based on a few beloved, classic, Jewish bakery basics (challah, bagels, babka and so on) plus an amazing number of inventive variations that sound too seriously compelling to miss.

Exactly my kind of cooking.

One problem. I have to lose weight and get my glucose at normal levels before my doctor’s appointment next month.

OY! Which of these fabulous bakery items should I make and still be on the straight and narrow path until the doctor thing is over?

Challah was out because, ok, I had tasted Shannon’s pull-apart spinach-cheese version at the book launch party and had to stop myself from eating more only because it would have been rude and gluttonous not to leave some for the other guests.

Bagels? No way, because then I’d eat a couple of those fat, crispy-crusted, puffy-inside things, load them with cream cheese and lox and then have to promise to start my diet “tomorrow.”

Rugelach or babka? Tell me the truth -- could you eat just one piece?

Me either. I had several samples at that launch party and – see above for thoughts on my ability to control myself if I had this stuff in my kitchen.

So it was down to either matzo or pita.

I chose pita because matzo means butter. Lots of it, or matzo brei loaded with sour cream, so, no.

Pita it was, because then I could have it with the hummus I could make with the recipe from the book and that’s healthy, right? Also, how much pita can one person eat? It's plain old bread, no chocolate or cheese or other extras.

Believe it or not, one person can actually eat quite a bit of plain old pita when it’s this good. Plus, it is really a thrill to see those yeasty rounds come out of the oven and actually look like packaged pita! (But taste much fresher and better). I felt like a triumphant teenager who had baked her first cake. Who knew you can make pita at home?! I’ve been at this cooking thing for years and years and never did it before.

But I will again! This stuff is not only tasty, but fun to make.

And the hummus was quite good too!

I’ll start the diet tomorrow.

This book is a winner.

Bonus recipe from the book -- Classic Hummus (Modern Jewish Baker):

• 1 (15-ounce) can chickpeas, rinsed and shells removed
• 1/4 cup tahini
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 2 whole garlic cloves
• 1/2 cup olive oil plus additional for serving
• 2-3 tablespoons water
• Paprika (optional), for garnish
• Za'atar (optional), for garnish

Place chickpeas, tahini, cumin, salt and garlic cloves in a food processor fitted with a blade attachment. Puree for 30 seconds. Add olive oil and process until smooth. Add water one tablespoon at a time until desired smoothness. Spoon onto plate or into a bowl. Top with paprika or za'atar and an extra drizzle of olive oil for serving.

Can be kept in an airtight container for 5-7 days in the refrigerator.

Makes 4-6 servings

Carrot Bread with Raisins for Rosh Hashanah

Somehow Labor Day is over and the food thoughts in my head go straight from tomato salad and grilled chicken to pumpkin soup and baked apples. 

Of course there's still time to enjoy the last of the summer fruits and vegetables, still time for outdoor-cooked grilled, marinated steak. 

But I'm thinking forward. It's almost a new season and -- yikes! -- the High Holiday season is only two weeks away.

Which leads toady's food thoughts to: carrots, because carrots are traditional during Rosh Hashanah. I usually cook them in soup -- one version or another. But last year I decided to experiment with a few recipes for carrot quick bread.

This is the one we like best. It's moist and sweet, so it can be dessert, and because it is parve, it is a good choice after a traditional holiday meat meal.

But also makes a good snack either by itself or smeared with cream cheese (softened is best and maybe even mixed with some lemon juice).

CARROT BREAD(P)

• 1-1/2 cups all-purpose flour
• 2-1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup brown sugar
• 1/3 cup white sugar
• 1 cup vegetable oil
• 3 large eggs
• 1 tablespoon lemon juice
• 1-1/2 teaspoons grated lemon peel
• 1-1/2 cups grated carrots
• 1/2 cup golden raisins

Preheat the oven to 350 degrees. Grease an 8-1/2”x4-1/2” loaf pan. Mix the flour, baking powder, salt, cinnamon and nutmeg into a bowl. Set aside. Beat the brown sugar, white sugar and vegetable oil in the bowl of an electric mixer set at medium speed for 2-3 minutes, or until well blended. Add the eggs, one at a time, beating after each addition. Stir in the lemon juice and peel. Add the dry ingredients and blend them into the egg mixture. Fold in the carrots and raisins. Pour the batter into the loaf pan. Bake for about 50 minutes or until a cake tester inserted into the center comes out clean. Let cool in the pan for 10 minutes, then invert onto a rack to cool completely. 

Makes one loaf  

Ah! Summer Blueberries!

It's impossible to lose weight during the summer. Not when there is so much glorious fruit around and it tastes so good just out-of-hand but SO SO delicious in crisps, pies, muffins, galettes and quickbreads.

Like this blueberry bread. Spiked with orange.

A nice snack all by itself. Sliced for sandwiches smeared with cream cheese. Dessert when topped with ice cream.

Blueberry Bread

• 2 cups all-purpose flour
• 1 cup sugar
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons grated fresh orange peel
• 1 teaspoon vanilla extract
• 1/4 cup coconut oil
• 1 large egg
• 3/4 cup orange juice
• 1 cup fresh blueberries

Preheat the oven to 350 degrees. Lightly grease a 9”x5” loaf pan. Mix the flour, sugar, baking powder, baking soda, salt, orange peel and vanilla powder together into a bowl. Add the coconut oil in chunks and cut it into the dry ingredients with your fingers or a pastry blender. If you use an electric mixer, set it at low-medium speed. In a second bowl, beat the egg and orange juice together until well blended (if you use vanilla extract, add it here). Add to the flour mixture and stir to blend ingredients. Fold in the blueberries. Pour the batter into the prepared pan. Bake for 55-60 minutes or until a cake tester inserted into the center comes out clean.

Makes one loaf

Fresh Tomato Puff Pastry Pizza

Year after year I failed at growing tomatoes. They bloomed too late because I planted them too late, so by the time the tomatoes on the vine were big and green, a frost would come and everything was ruined. 

Last year I decided to plant them earlier than usual. Also in a different spot in my garden.

Perfecto!

So this year I did the same.

Perfecto again!

I got lots and lots of tomatoes! Enough for salad and sandwiches. Enough for homemade sauce.

And also these fabulous puff pastry pizzas.

So easy, such a good lunch, brunch or even hors d'oeuvre (cut smaller). 

Fresh Tomato Puff Pastry Pizza

• 3 large or 4 medium tomatoes, sliced about 1/4-inch thick

• salt

• 1 sheet puff pastry, thawed

• 2 cups shredded mozzarella cheese

• 2 tablespoons grated Parmesan cheese

• 3 tablespoons finely chopped basil

• 1 tablespoon olive oil

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Place the tomatoes slices on a board, sprinkle with salt and let rest for about 30 minutes. Wipe the slices dry. Roll the puff pastry slightly thinner on a floured surface. Cut lengthwise once and widthwise twice to make 6-8 smaller pieces (or leave in one piece for a whole tart). Place the pieces on the baking sheet. Sprinkle with equal amounts of the mozzarella cheese, leaving a border of about 1/2-inch. Top with equal amounts of tomato slices. Sprinkle with equal amounts of Parmesan cheese. Sprinkle with equal amounts of basil. Drizzle with olive oil. Refrigerate for about 20 minutes. Bake for about 20 minutes or until golden brown.

Makes 6-8 servings

Banana Marble Cake

Whenever my mother had leftover sour cream that was still safe to eat but had been hanging around the fridge for too long for it to taste fresh, she would use it to bake something. Like her marble cake. 

That cake was a simple wonder. Tender, vaguely sweet, with just enough melted chocolate swirling through the vanilla crumb. Rarely frosted, we ate it like coffee cake, just as is.

I've made that cake many times, and for the same reasons. Leftover sour cream (I also use leftover plain Greek yogurt when I have some). I've made it the original way and with coconut oil in place of shortening. 

Recently I had sour cream and yogurt leftover, the not exactly new kind.

I also had bananas left over. I always have bananas left over. I usually make banana bread with the leftover bananas.

So I took a cue from my mother and decided to bake marble cake. Using bananas.

So good.

Banana Marble Cake

• 4 ounces semisweet chocolate
• 2-1/2 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 cup sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup vegetable oil
• 4 very ripe medium bananas, mashed
• 1 cup dairy sour cream or plain Greek yogurt 

Preheat the oven to 350 degrees. Grease and flour a (10-inch) 8-cup bundt pan. Melt the chocolate and set it aside. Mix the flour, salt, baking powder and baking soda together in a bowl and set aside. In the bowl of an electric mixer set at medium speed, beat the sugar and eggs for 2-3 minutes or until well blended. Add the vanilla extract and vegetable oil and beat for 1-2 minutes or until thoroughly blended. Add the bananas and sour cream and beat them in. Add the flour mixture and beat for 1-2 minutes or until the batter is well blended. Pour half the batter into the prepared pan. Pour in half the melted chocolate and swirl it into the batter using a knife or wooden spoon. Repeat with the remaining batter and melted chocolate. Bake for 50-60 minutes or until a cake tester inserted into the center comes out clean. Remove from the oven and let cool in the pan for 10 minutes. Remove to a cake rack to cool completely.

Makes one bread, serving 12-16

Banana Cupcakes with Brown Sugar Frosting

I am allergic to bananas, so I never eat them or any food that contains banana.

BUT, I buy bananas all the time. Ed eats some and the grandkids eat some. But mostly I buy them because I love the fragrance of a peeled banana and love cooking with bananas just so that I can have a whiff or two.

Over the years I've developed quite a number of banana bread and banana cake recipes, including some dairy-free, some with chocolate chips, some with dried fruit, some with chocolate flavored batter, some with coconut, some with mango, some with streusel. You get the point. I enjoy these goodies vicariously as I watch other people eating them. 

A few days ago, as usual, I had a few unused bananas. I am also trying to use up all the flour in my cabinet before Passover. So there was a double purpose to creating some new banana concoction and the result was cupcakes. My tasters have told me that the cake part is delicious. I tasted the thick and creamy frosting and give it two thumbs up.

 

Banana Cupcakes with Brown Sugar Frosting(P)

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon grated fresh orange peel
• 1 cup sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 3 medium very ripe bananas
• 1/4 cup orange juice
• 3/4 teaspoon vanilla extract
• Brown Sugar Frosting

Preheat the oven to 350 degrees. Lightly grease 12-15 muffin tins (or line them with cupcake papers). Combine the flour, baking soda, baking powder, salt and orange peel in a bowl and set it aside. Beat the sugar and vegetable oil with a handheld or electric mixer set at medium speed for 2-3 minutes or until the mixture is light and fluffy. Add the eggs one at a time, beating after each addition. Mash the bananas and add them to the sugar mixture. Beat thoroughly until the ingredients are well blended. Add the flour mixture, stirring only enough to moisten the dry ingredients and blend them in. Stir in the orange juice and vanilla extract. Pour the batter into the prepared tins. Bake for 20-25 minutes or until a cake tester inserted into the centers comes out clean. Let cool for about 10 minutes. Then remove the cupcakes from the pan and cool on a cake rack. Frost with Brown Sugar Frosting.

Makes 12 large or 15 medium cupcakes

Brown Sugar Frosting (P)

• 1/4 cup Earth Balance Buttery Spread or pareve margarine
• 1/4 cup coconut oil
• 6 tablespoons brown sugar
• 1-1/3 cups confectioner’s sugar
• 1/2 teaspoon vanilla extract
• orange juice (1-2 tablespoons)

In a large bowl or an electric mixer, beat the buttery spread, coconut oil, brown sugar, confectioner’s sugar and vanilla extract together at medium speed for 3-4 minutes or until smooth and thoroughly blended. Gradually add orange juice, using enough to make the mixture spreading consistency.

Banana Bread with Dates and Figs

Every Purim I try new hamantaschen from different bakeries. I've also made my own hamantaschen using a variety of recipes.

But so far, after years and years of buying this one and that one, my favorites are the (parve) ones I get at The Bakery, in Plainview, NY. For me, they are the enduring treats of childhood, never failing to please, never changing, even in a world where innovation is honored.

And so -- I will buy my hamantaschen this year. Old fashioned flavors: prune and apricot. At The Bakery.

Which means that for Purim, instead of creating a completely new hamantaschen recipe or even trying a new pastry recipe with old fashioned filling, I am going to bake banana bread as mishloach manot gifts.

I have a zillion recipes for banana bread. Some with streusel. Some dairy-free. Some loaded with chocolate chips, some with coconut. Some all chocolate-y. Some spicy. And on and on.

This is my most recent banana bread recipe, one I came up with while revising my mother's date-nut bread recipe. 

Banana Bread with Figs, Dates and Nuts

• 2-1/2 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 2 teaspoons baking soda
• 1 cup vegetable shortening
• 1-1/2 cups sugar
• 4 large very ripe bananas, mashed
• 4 large eggs
• 1 cup chopped dried figs
• 1/2 cup chopped dried dates
• 1/2 cup chopped toasted almonds

Preheat the oven to 350 degrees. Grease and flour a 10-cup bundt pan. Mix the flour, salt, cinnamon and baking soda together in a bowl. In the bowl of an electric mixer set at medium speed, beat the shortening and sugar until well blended. Add the bananas and beat them in thoroughly. Add the eggs and beat them in thoroughly. Add the flour mixture and beat for a minute or so until the batter is well blended. Fold in the figs, dates and nuts. Pour the batter into the prepared pan and bake for about one hour or until a cake tester inserted into the center comes out clean. Remove from the oven and let cool in the pan for 15 minutes. Remove to a cake rack to cool completely.

Makes one bread, serving 16-18

Mom's Date-Nut Bread

Tu B'Shevat is one of the lesser known Jewish holidays, but also one of the more delicious ones. From my childhood I remember it as a time when my mom would buy dried figs that came in a wreath of sorts, the figs tied together with string.

I ate dozens of them.

It was also when she made her fabulous Date-Nut Bread. She served the slices like a sandwich, with cream cheese slathered between the layers. 

I ate dozens of those too.

My cousin reminded me that her mother and mine baked Date-Nut bread in a coffee can. Yes, of course! Because our mothers were married young women during WWII, when metal -- and therefore loaf pans and other assorted baking equipment -- was in short supply. So they kept the cans from ground coffee and other foods such as fruit cocktail and used those instead.

I recently made a batch of date-nut bread using my mom's recipe. I used a loaf pan and was a little disappointed. Not in the pan. In the bread. It seemed dry. Maybe I over baked it. Not sure, but I always loved this recipe, so I tried again but made a few changes.

I used less flour.

I also thought it might be a good idea to include some figs (or, frankly, any other dried fruit) with the dates and I also thought the flavor would perk up a bit with a small amount of fresh orange peel. 

My mother added Madeira or sherry, but because I had a lovely sample of Cherry Heering that I got at Kosherfest, I used that instead. She also mixed in walnuts but because of allergies, I replaced them with toasted almonds.

Of course, the bread was completely different with all these changes.

I loved it.

Especially when sliced and slathered with cream cheese.

Mom’s Date-Nut Bread New Version

• 1-3/4 cups all-purpose flour
• 1 cup sugar
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup chopped dates
• 1 cup chopped dried figs, apricots, cranberries, cherries, prunes or raisins
• 1 cup chopped toasted almonds
• 2 teaspoons grated fresh orange peel
• 2 tablespoons vegetable oil
• 2 tablespoons Orange brandy, cherry Heering, Madeira, Port or Sherry wine
• 1 large egg
• 1 cup boiling water
• cream cheese, optional

Preheat the oven to 350 degrees. Grease a 8”x4-1/2”x3” loaf pan (or a one-pound coffee can). Mix the flour, sugar, baking soda and salt into a bowl. Add the fruits and nuts and toss the ingredients to coat the fruit with the flour mixture. In another bowl, combine the vegetable oil, wine and egg. Pour the boiling water into the fruit-flour mixture and mix thoroughly. Add the egg mixture and blend it in thoroughly. Spoon the batter into the prepared loaf pan. Bake for about 50 minutes or until a cake tester inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes. Invert onto a cake rack to cool completely. Slice and serve plain or with cream cheese.

Makes one loaf

PuPu Platter Chicken Wings

What I am about to say may acknowledge me as a dinosaur but here it is: I remember the time before there was a Superbowl. 

I remember the first Superbowl. 1967.

I didn't watch. It was sort of a big deal, but not nearly the kind of nationwide (worldwide?) event it is today.

I can't recall what people served at Superbowl get-togethers. Or even if there were Superbowl get-togethers.

But I do remember that over the course of time, people everywhere used the occasion not only to watch football or bet, or both, but as time for a relaxed day with good friends and casual food. Like chicken wings.

I can remember before Buffalo Wings became a thing. And that after they did, wings of all sorts became one of the popular Superbowl foods.

For me -- wings were always a thing. The best part of the chicken. My mother told me they were the best part mostly because of the soft soft meat between the two narrow bones in the middle part of the wing.

She made chicken wings for us often.

I have made chicken wings often too. My mother was right. They are the best part of the chicken! Whether or not you serve them for Superbowl.

But if you do, how about these?

PuPu Platter Chicken Wings

• 15 chicken wings
• 1/2 cup red wine
• 1/2 cup soy sauce
• 2 tablespoons brown sugar
• 1 tablespoons crushed crystallized ginger
• 1 teaspoon lemon juice
• 1 large clove garlic, finely chopped
•  

Cut the chicken wings at the joints, wash and dry the pieces and set them aside. Combine the red wine, soy sauce, brown sugar, crystallized ginger, lemon juice and garlic in a large container. Add the wing pieces and let marinate for at least 2 hours. Preheat the oven to 400 degrees. Place the wings in a single layer on a baking sheet. Bake for 15-18 minutes. Turn the wings and bake for another 15-18 minutes or until crispy.

Makes 30 pieces