Archives for June 2012

Ribbon Pumpkin Bread Recipe With Canned Pumpkin

June 29, 2012 By

Pumpkin is one of the few fruits, which people love to have in their meals because of their inherent advantages. You can make a plethora of dishes using pumpkin as the main ingredient e.g. pies, cakes, pumpkin bread recipe, gravy dishes etc. Pumpkin has lot of medicinal value as well. First and foremost is that it is rich in fiber, low on carbs, low in sugar and high in vitamin C and has a lot of water content which makes it a perfect choice in summers. Here is my favorite white ribbon pumpkin bread recipe with canned pumpkin:
What you will need for the filling
1 cup – Cream cheese
1/3 cups – sugar
1 tablespoon – Plain flour
1- Egg
2 teaspoon- Grated orange peel
For the bread
1 cup – canned pumpkin
½ cup – Vegetable oil
2- Eggs
1 ½ cup – Granulated sugar
½ teaspoon – Salt
½ teaspoon – Ground cloves
½ teaspoon – ground cinnamon
1 2/3 cup – All-purpose flour
1 teaspoon – Baking soda
1 cup – Chopped pecans

Method
Soften the cream cheese and add sugar to it. Mix well
Beat the egg and add flour and orange peel
Add the egg mix to the cream cheese mix and whip well to get an even filling mixture.
Set aside
Preheat the oven to 325F
Whisk egg and oil together to get an even consistency
Add sugar and canned pumpkin and use an electric blender at low speed to beat until the pumpkin is mixed well
Mix the dry ingredients (flour, cloves, cinnamon, baking soda and salt) in a bowl and mix well
Add the dry ingredients to the wet ingredients and blend them together to get a smooth batter
Stir in the chopped pecans
Grease two bread loaf pans
Pour ¼ of the batter in one pan and ¼ of the batter in other pan.
Spread the cream cheese filling mix on the top of batter
Pour the rest of the batter equally in two pans
Smooth the top
Put the pans in the oven and bake at 325F for about 1 ½ hours
Check by inserting a toothpick and if it comes out clean then the bread is done
Let it cool in the pan completely before removing
Wrap the bread tightly in cellophane wrapping if you are going to use it for gifting purposes
On slicing the bread you will see a ribbon of cream cheese in the middle
You can store the bread in refrigerator for future use
Tip
Add a few drops of pale yellow color or pink food color in the filling to give it a more attractive look.

 

 

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White Chocolate Bread Pudding Recipe in Simple Steps

June 18, 2012 By

Bread, butter and chocolate just sounds like the perfect combination for any day to me. Bread pudding recipe are one of my favorite desserts to serve on any day. They do not take much time to prepare and I just pop it in the oven while we eat dinner and it is ready by dessert time. Here is a white chocolate bread pudding recipe that I am sure you will love.

Ingredients:

– 1 bread loaf (a day old)
– 2 cups heavy cream
– 1 1/4 cups white chocolate chips
– 1 1/2 cups sugar
– 2 cups milk
– 2 eggs
– 3 egg yolks
– 1/2 tablespoon vanilla extract
– 1 cup roasted pecans
– 3 tablespoons butter
– 1/2 teaspoon cinnamon powder

Instructions:

– Cut the butter in small cubes and set aside to get to room temperature.
– Beat the eggs till fluffy.
– In a saucepan, heat the cream until it simmers.
– Place the white chocolate chips in a bowl and pour the hot cream over it.
– Whisk until the chocolate melts and you get a smooth mix.
– Add the sugar and whisk to dissolve.
– Stir in the beaten eggs, milk and vanilla.
– Stir well.
– Beat the egg whites to soft peaks.
– Gently fold the egg whites in the chocolate-cream mix.
– Cut the bread in small cubes.
– Toss the bread in the egg-chocolate-cream mix.
– Let it stand for 20 minutes to allow the bread to soak up the custard mix. Toss in between so that all the pieces are evenly coated.
– Toss in the pecans.
– Pour this mixture in a glass baking dish.
– Sprinkle with cinnamon and dot with the butter cubes.
– Preheat the oven to 350F.
– Bake the white chocolate bread pudding for about 45 minutes until the top is golden brown in color.
– Remove from the oven and serve with sauce of your choice or whipped cream.

My favorite Caramel Coffee Sauce

Ingredients:

– 1/2 cup sugar
– 1/4 cup water
– 2 drops lemon juice
– 1/2 cup cream
– 2 cups black coffee
– 1/4 teaspoon ground coffee
– 2 teaspoons vanilla extract
– 1 tablespoon unsalted butter
– A pinch of salt

Instructions:

– Take the sugar, water and lemon juice in saucepan and heat over low heat until the sugar dissolves.
– Boil the mix until it turns caramel in color; do not stir.
– Remove from the heat, stir in the cream, coffee and coffee granules and mix well.
– Place the mix back on the heat and boil until the mixture thickens.
– Add the vanilla, butter and salt.
– Stir to get a smooth sauce.
– Serve with warm white chocolate bread pudding.

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Super Tasty Low Carb Bread Machine Recipe

June 15, 2012 By

Low carb is not something that is a new ‘fad’ of today. Doctors and nutritionists have recommended it for years now. The most neglected thing when it comes to making our diet low carb is the bread that we eat. Different types and forms of bread make up at least 60% of our diet. You can easily bake bread machine recipes by following the given low carb bread machine recipe.

Ingredients:

– 1/2 cup warm water
– 1/2 cup heavy whipping cream
– 1 tablespoon oil
– 1 egg (at room temperature)
– 1/4 teaspoon salt
– 1 cup plus 2 tablespoons wheat gluten flour
– 1/2 cup oat flour
– 1/2 cup vanilla
– 1 packet rapid rise yeast for bread machine
– A pinch of sugar

Instructions:

– Bread machines are easy to use and turn out very delicious breads if you follow the instructions carefully.
– Clean out the bread pan and make sure that it is dry before you put in any ingredients.
– In a bowl, mix the wheat gluten flour, oat flour, salt and vanilla until well blended. Set aside.
– Take the cream in a saucepan and heat it until slightly warm. Remove from the heat.
– Beat the egg until frothy.
– Add the warm water and beaten egg to the cream and mix well.
– Pour the oil into the bottom of the bread pan.
– Add the water, cream and egg mixture.
– Slowly add the flour mixture on the top so that it floats on the liquids. This is to prevent the liquids from splashing up the sides.
– Sprinkle the yeast packet on the top of the flour mixture, distributing evenly.
– Add the sugar.
– Cover the bread pan.
– Set the bread machine to run on a cycle which allows only one knead but is a full rise cycle.
– Remove the bread from the pan and cool completely before cutting in slices to serve.
– You can use this bread to make low carb croutons, sandwiches etc.

Here is a tasty homemade pickle recipe that you can eat with this bread.

Ingredients:

– 16 cucumbers cut in thin slices
– 1/2 cup pickling salt
– 1 liter boiling water
– 2 cups chopped onions
– 2 cups chopped green peppers
– 3/4 cup chopped red peppers
– 2 cups cider vinegar
– 2 cups sugar
– 1 teaspoon celery seeds
– 1 teaspoon mustard seeds
– 1/2 teaspoon turmeric powder

Instructions:

– Take a 4 liter microwave bowl and take the water, cucumbers and salt in it.
– Cover and let it stand overnight.
– Drain the cucumbers in the morning.
– Take the vegetables with the cucumbers in a microwave-proof dish.
– Take the rest of the ingredients and add 2 liters of water.
– Cover and microwave for 8-9 minutes.
– Remove and pour the mixture over the cucumber slices.
– Stir once and microwave on high for 6 minutes stirring once in between.
– Serve with toasted low carb bread and butter.

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Filed Under: Bread Machine Recipes

Rice Flour Bread Recipe: Unleavened Flatbread

June 6, 2012 By

Rice flour is one of the most versatile flours. You can use it to make sweets, cakes, rice flour bread recipe, fried and baked snacks etc. I use it in many preparations and here is one of my favorite bread recipe of unleavened flatbread, or “chapatti” as it is commonly called.

Ingredients:

– 1/2 cup rice flour
– 4 tablespoons plain white steamed rice
– 2 teaspoons grated garlic
– 2 teaspoons chopped green chilies
– 2 teaspoons grated ginger
– 3 tablespoons yogurt
– 2 tablespoons oil
– Salt to taste
– Water to knead the dough

Instructions:

– Use a hand blender or a potato masher to crush the steamed rice.
– Add the rice flour and mix well.
– Add the grated garlic, ginger, chopped green chilies and yogurt.
– Add the salt.
– Mix well to get an even mix.
– Add a little water to the above ingredients and knead a soft dough (like you would knead a bread dough).
– Divide the dough into six equal portions.
– Using a rolling pin, roll out each portion to a 6-inch diameter circle.
– Heat the oil on a griddle.
– Cook the rolled out bread or chapatti on medium heat till brown on both sides.
– Press with a spoon on the sides to ensure that the bread cooks evenly.
– Repeat with the remaining 5 portions.
– Serve hot with curd, mint chutney, mango pickle or gravy.

Here is a simple Potato and Peas in Tomato Gravy recipe to serve with the bread.

Ingredients:

– 2 medium-sized potatoes
– 2 ripe tomatoes
– 1 cup fresh or frozen peas
– 1 teaspoon red chili powder
– 1 teaspoon cumin
– 2 teaspoons ginger paste
– 2 teaspoons garlic paste
– 2 teaspoons mixed spice powder
– 1/4 teaspoon turmeric powder
– 2 tablespoons oil
– 600 ml water
– A pinch of sugar
– Salt to taste

Instructions:

– Cut the potatoes and tomatoes in small pieces.
– Take some oil in a deep pan.
– Heat at medium heat.
– Add the cumin seeds.
– When the seeds start to splutter, add the ginger and garlic paste and fry for 2-3 minutes until the paste turns brown in color.
– Add the mixed spice powder, red chili powder and turmeric powder and fry for another 1 minute.
– Add the tomatoes and let them cook until the tomatoes are soft.
– Add the potatoes, peas and salt.
– Add the water and mix all the ingredients well.
– Cover the pan with a lid, leaving a little space to let the steam escape.
– Cook on medium heat until the potatoes are thoroughly cooked and you get a thick gravy.
– Garnish with chopped coriander leaves and serve hot.

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