Subject: Easy Pumpkin Bread
From: Unicorn (unicorn@indenial.com)
Date: Sat Feb 19 2000 - 13:24:30 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Reader Mary Lokken in Florence, Italy knows that the only thing I like
better than a true food funny is a true imported food funny.
When I was 19 (20 years ago) I went to Davos, Switzerland for the
summer on a university program to learn German. One evening that
summer my friends and I were invited to a very special dinner, hosted
by the local ice-skating rink (which has a gourmet restaurant). The
proprietor also invited the Swiss National Hockey Team. There was a
lot of build up to this special dinner, but no one would tell us what
the menu would be. There were a lot of winks and nods, and the whole
thing became extremely suspicious.
The special evening finally arrived. We got dressed up and went to
meet our destiny. We (4 California girls) were carefully distributed
among the hockey players, and given a plate with some meat in a light
wine sauce. It wasn't bad, and there wasn't anything else to eat, so
we ate away hungrily, while the guys eyed us with uncanny interest.
Eventually one of my friends said to her neighbor, "I know what this
meat is! It's lung!". His reply in German was "nein, tiefer" which
can be translated as "no, deeper", or else "no, lower down".
It turns out we were eating what in the USA is known as Rocky Mountain
Oysters. You know, what steers had before they became steers. And
they are considered to be aphrodisiac, hence the intense interest of
our dining partners. Can't say it worked.
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Quick breads and cakes seem to be one of the more popular categories
of recipes I have published. Not only do they make excellent
breakfast and brunch items, but I know many of my readers like to have
them on hand to fend off hungry youngsters, and perhaps the occasional
oldster with a sweet tooth.
Easy Pumpkin Bread
1+3/4 cups (430 ml) all-purpose flour
1/4 tsp (1 ml) double-acting baking powder
1 tsp (5 ml) baking soda
1/2 tsp (2 ml) salt
1/2 tsp (2 ml) ground cinnamon
1/4 tsp (1 ml) ground cloves
1 cup (250 ml) sugar
1/3 cup (80 ml) shortening or butter
2 eggs
1 cup (250 ml) canned pumpkin
1/3 cup (60 ml) milk combined with
1/2 tsp (2 ml) vanilla extract
1/2 cup (125 ml) chopped nuts (optional)
1/2 cup (125 ml) raisins or chopped dates (optional)
Sift together the flour, baking soda, salt, cinnamon, and cloves. In
a large bowl beat the sugar, shortening, and eggs until light and
fluffy. Add the pumpkin and beat to incorporate. Add the sifted dry
ingredients in 3 portions, alternating with the milk. Do not beat any
more than necessary to combine the ingredients. Fold in the optional
nuts, raisins, or dates. Pour into a greased 9 x 5 inch (22 x 12 cm)
loaf pan and bake in a preheated 350F (180C) oven for about 1 hour,
until the loaf has shrunk from the sides of the pan and a toothpick
inserted in the middle comes out clean. Makes 1 loaf.
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