I know it’s been quite sometime since I have posted a recipe and I apologize it’s taken me this long. I have had quite a few medical issues and had to put my blog on the back burner temporarily. I bake for a farmer’s market and also had to stop baking for the market. I will be returning to the market Oct 6th 2018 and will be at the market every other week instead of every week as before.  I thank those of you who have stood by me during the time I was not able to be here. I hope to update my blog from time to time but not sure right now how often I’ll be able to post new recipes, but will do what I can to be here from time to time. Thank you so much for hanging in with me!

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Here is a delicious bread I’ve had in my recipe file for as long as I can remember and not even sure how long I’ve had it or where I got the recipe from. This bread is very moist and easy to make and is great anytime of year but especially during October/November months. This bread is delicious warmed up with a little butter on it, but delicious sliced as is. The toasted pecans add so much extra flavor that non-toasted pecans do not. Either way they are both good but I prefer the pecans toasted prior to chopping. I usually toast my pecans at 350 for 10 minutes, let cool and then chop. I chop a few extra pecans to sprinkle on top after putting the batter in the pans.

I hope you enjoy this recipe as much as I do. I have very favorable comments from those I have given the bread to…it’s a recipe I’ve waited too long to make again. Sometimes you have so many recipes you want to share and only so much time to type them up! lol  I hope you enjoy!

“Pumpkin Banana Pecan Bread” 

Ingredients:

3 large eggs

1 and 1/2 cups granulated sugar

1 teaspoon “real” vanilla extract

1 cup butter (unsalted at room temperature) (2-sticks)

3 large ripe bananas

1 cup canned pumpkin

1 cup sour cream (room temp if possible)

5 cups all-purpose flour

1 Tablespoon baking soda

1 teaspoon cinnamon

1 teaspoon allspice

1/4 teaspoon salt (I use kosher salt but can use regular salt)

1 and 1/2 cups toasted pecans (toast at 350 F for 10 minutes, cool and chop)

Directions:

Preheat oven to 350 F.  Cream butter, add granulated sugar and cream well. Add eggs one at a time until creamed well. Add vanilla and mix well. Mash bananas well or put in food processor then add pumpkin and mix till smooth. Add pumpkin/banana mixture to creamed butter mixture. Stir in sour cream. Sift dry ingredients together and add slowly to creamed mixture and mix till blended. Add chopped toasted pecans and sprinkle additional finely chopped toasted pecans on top.

Grease and flour 3 (8×5) loaf pans or two 9-inch pans. Fill each pan 1/2 full with batter. Bake in center of oven at 350 F for 50 to 60 minutes or until a toothpick inserted in middle comes out clean. Remove from oven and turn out on a wire rack and let cool.

* I usually bake in 2 (9-inch) baking pans and fill 3/4 full and sprinkle with additional finely chopped toasted pecans.

BLUEBERRY PIE MUFFINS

I know I’ve really neglected my blog and have thought about closing it, but decided to leave it for now for those who still want to use any of the recipes I’ve posted. I apologize for not doing updates for quite sometime now. I don’t even want to say when I’ll be doing an update with recipes because I don’t know when that will be. Anyway, thanks so much to those who continue to follow me.

I have been out of the market now for 5 weeks to do eye surgery and I’m still recovering. Right now my vision is still blurry, but I am able to see enough to bake, I just have to focus more when reading recipes and measuring cups, spoons and so forth. I’m still not able to drive, ride my bike, walk and I’m still having trouble typing…thank goodness to auto correction. My eyes make need 2 more surgeries, but not sure at this time.  For anyone interested in what I had done it was “orbital decompression” surgery, it’s surgery to correct protruding eyes due to Graves Disease.  My eyes were almost out of their orbits and have now returned to a more normal position. Because my eyes are still blurring, I may require surgery to tighten the muscles around the eyes and another surgery to tighten the eyelids….time will tell what needs to be done next.  Anyway, enough about my eyes.

I will have baked goods at the market this week, but a little more limited my first Saturday back, but next week I should be able to bake more. For now I will list what I have baked so far and what I hope to have baked before the market in the morning.

1. Amish Friendship Bread (raisins, cinnamon and nuts)
2. Banana Walnut Bread
3. Amish Apple Bread
4. Key Lime Coconut Bread
5. Lemon Poppy Seed Bread
6. Amish White Bread
7. Banana and Mini Chocolate Chip Muffins
8. Blueberry Pie Muffins (picture posted above)
9. Paula Deen’s Ooey Gooey Butter Cake

I hope to have Wheat Bread and Asiago Bread, depends on time.  Anyway, the market is on Saturday 9 to 2 at the Foley Farmer’s Market in Foley, Alabama. I hope to see you there tomorrow, try to come early because some things are limited this week.

God Bless, Rosetta

Here I am again, apologizing for not updating my blog as I should. 😦  I know I need to be here more often than I have been and I am going to try my best to update my blog at least once a week….did I say once a week!? lol  Anyway, that’s my goal for now. I have been so busy since I’ve become a vendor at the Foley Farmer’s Market in Foley, Alabama that I’ve neglected my blog….again. I have my errand day when I go to Sam’s for baking supplies and WalMart supplies and so forth, then church on Sundays, baking begins on Wednesday and I have one day that I call a ME day.  My ME day is when I get outdoors for exercise and take photos as I am also a photographer. I also sell photography at the farmer’s market along side my baked goods. Anyway, as I hope to update more often than I have been! Take care and have a Blessed Day! Rosetta

Sorry it’s been so long since the last update, but one of the reasons I’ve not been updating my blog the way I should is because I’ve been trying to get two businesses started as a vendor.

I am currently a vendor at the Foley Farmer’s Market in Foley, Alabama. I have a baking stand as well as a photography stand, so this has kept me very busy. I also became a Christian and have been spending a lot of time at church, so, not a lot of time left over for blogging. I figure if I post one recipe every week or so, that’s not too bad, but hopefully I’ll be able to post more.

Anyway, here are a few assorted photos from my shows. Most of what I bake is quick breads, but I also make other things that change each week. Thank you to those who continue to follow me!

Every time we visited Lancaster County, Pennsylvania, we would go to the “Green Dragon” flea market.  I would always look forward to going to a particular Amish stand to buy their Amish Apple Bread! I love this bread so much I had to find a recipe that was as close to their bread as I could get.  Right now I’m unable to remember where I found this recipe, but it could have been from one of the Amish cookbooks I have, I’ll take a look later.  I have been so busy at the farmer’s market I’ve not had time to post recipes, so I’m taking this time to post a few, I don’t want to take time looking through cookbooks right now to find which book I found this recipe in! lol  Anyway, this bread is as close to the Amish as I could find.  I love this bread and it’s especially yummy warmed in the microwave and a little (or a lot) of butter on top! I hope you enjoy this bread as I have.  This bread is also among one of my best sellers at the farmer’s market.

Amish Apple Bread

Ingredients:

1 cup vegetable oil

3 eggs

2 cups sugar

1 teaspoon vanilla

3cups diced apples (I use Granny Smith apples)

3 cups all-purpose flour

1 teaspoon cinnamon

1 teaspoon soda (baking soda)

1 teaspoon salt

1 cup chopped nuts (optional)

Directions:

Preheat oven to 300F.

Combine and set aside oil, eggs, sugar and vanilla.

Sift together flour, cinnamon, baking soda and salt.

Add dry ingredients to oil mixture gradually. Add apples and nuts (optional).

Bake in 2 regular loaf pans or 3 foil loaf pans for 1 hour and 30 minutes. Bake time depends on your oven.  Some bake earlier and some bake later, just test with a toothpick inserted in center.  If toothpick comes out wet bake longer; tooth pick should come out clean.

Cool bread in the pan for 10 minutes and sprinkle with sugar.

*I grease loaf pans with vegetable shortening and coat with mixture of ½ cup sugar mixed with 2 teaspoons cinnamon. I coat pans with the mixture and once batter is in pans, I sprinkle the cinnamon sugar mixture on top. This is optional.

Mini Loaves of Amish Apple Bread