SAVORY CORNBREAD

The olive oil in this recipe imparts a buttery taste without the butter. Perfect when paired with chili or soup. Or in my family's case, an after school snack.

Ingredients: 

1 tablespoon lemon juice
1 1/4 cups nut or rice milk
4 tablespoons extra virgin olive oil
1 1/3 cups stone-ground yellow cornmeal
3/4 cup all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
2 eggs
1 tablespoon parsley (optional)

Directions: 

1. Preheat oven to 450 degrees.
2. Mix lemon juice and nut or rice milk in a small bowl and put aside while you assemble everything else. (This will simulate buttermilk)
3. Pour the olive oil into a 10-inch cast iron skillet or any oven-proof pan.
4. Mix cornmeal, flour, sugar, baking powder, salt, baking soda, eggs, parsley, and lemon juice/nut milk mixture.
5. Pour batter into skillet and bake 15-20 minutes.

  *Makes 8 servings*

KETTLE CORN

How many times have you shelled out $5 for a small bag of kettle corn? Once you discover how easy it is to make it yourself, you won't have to.  I use my Whirley Pop for this recipe, but any large pot with lid will do.

I've tried several different recipes, but this was the only fool-proof method I've found so far.  I've tried using a mixture of white and brown sugars.  I've also tried agave nectar in place of the sugar.  For me, those methods either caused a sticky mess or ended in a burned batch of popcorn.  Be sure to follow the directions below, and you'll have sweet and salty kettle corn anytime you want.

Ingredients:

1/4 cup safflower oil (coconut oil or vegetable oil can also be used)
1/4 cup white sugar
1/2 cup popcorn kernels
1 tsp salt

Directions for Whirley Pop:

Place oil, sugar, popcorn kernels, and salt in Whirley Pop.  Set heat to medium and slowly turn the crank. Continue cranking during the whole process, about 3 minutes, until you hear only an occasional pop or the crank becomes difficult to turn.

Directions for Pot with Lid: Make sure you use a large pot with a well-fitting lid. Heat oil in pot over medium heat. Once hot, add sugar, popcorn kernels, and salt. Cover pot, shaking constantly to prevent sugar from burning. Once Popping has slowed, remove pan from heat and continue to shake for a few minutes until popping has stopped.

PUMPKIN CUPCAKES

Beware....these scrumptious cupcakes disappear fast!  As you can probably tell from my photo, the kids couldn't wait for the cupcakes to cool so our frosting melted.


Cupcake Batter

1 1/2 cups fresh or canned pumpkin
1/2 cup firmly packed brown sugar
1/2 cup water
1/3 cup canola oil
1 tsp pure vanilla extract
2 1/4 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
1/2 cup raisins

Cinnamon Frosting

2 cups powdered sugar
1/2 tsp cinnamon
About 1 to 1 1/2 tbs almond or rice milk (or water)

1. Preheat oven to 350 degrees.  Line 12-cup muffin tin with cupcake liners or coat with nonstick cooking spray.
2. Mix pumpkin, brown sugar, water, oil, and vanilla with an electric mixer until well blended.
3. Stir in flour, baking soda, salt, and raisins.
4. Pour batter into muffin tin and bake 20-25 minutes.
5. Let muffins cool while you prepare the frosting.
6. For the frosting, mix powdered sugar, cinnamon, and your choice of liquid.  Start with 1 tbs of liquid and add more based on the consistency you want.

*If you try this recipe, please share your feedback below.

SPICY PUMPKIN BREAD

Nothing compares to the smell of this bread while it's baking!  It's filled with spices: cinnamon, nutmeg, cloves, and ginger.  This recipe is for one loaf of pumpkin bread, but I often double it for our family of five.  I have one child who hates raisins so I usually make one loaf with raisins and one with miniature chocolate chips.

SPICY PUMPKIN BREAD

Sift together:

1 1/3 cups flour

3/4 teaspoon salt

1 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon cloves

1/4 teaspoon ginger

*Note:  you can use 1 1/4 teaspoons of pumpkin pie spice in place of the cinnamon, nutmeg, cloves, and ginger if you prefer*

Mix together:

1 1/4 cups sugar

1/2 cup canola oil

1 cup fresh or canned pumpkin

2 eggs

1/4 cup water

1/2 cup raisins or miniature chocolate chips

1/4 cups chopped walnuts (optional)

Preheat oven to 350 degrees.  Grease and flour average loaf pan.  Combine dry ingredients to the sugar mixture. Pour into pan and bake for one hour.  Makes 1 loaf = 8 slices.

Fun Fact:  1/2 cup of pumpkin contains 338% daily value of vitamin A.  That means each slice of this pumpkin bread will provide a whopping 85%!