Roasting Pumpkin

To roast or not to roast….it’s basically up to you! I personally love pumpkin pies with roasted pumpkin, but it our very busy lives it’s not always possible. Since I bake for a farmer’s market, I want my pies to be as fresh as possible, the same for anything I bake for the market. I also like to know exactly what’s in things I bake and that’s why I like baking from scratch. I take short cuts like everyone else from time to time but short cuts are based on each recipe…and my time.

What type of pumpkin do I use??…hmmmm, this is debatable, but I personally prefer Fairytale pumpkins, but, a lot of people use the small sugar pumpkins since they are much easier to cut, roast and blend.  I have also used butternut squash, and really, it’s hard for me to know the difference between butternut squash and pumpkin. Butternut squash is very easy to roast. Fairytale pumpkins have a lot of water, and to be honest with you, it’s the part I dread most…getting all the water out!

Today I roasted 2 (20 pound) and one (15 pound) fairytale pumpkins. I love the way the house smells when the pumpkins are roasting in the oven…instant room refresh! If your selling a house around this time of year, get you some pumpkins, throw them in the oven and your potential buyers with think they’ve stepped back in time to grandma’s kitchen! Almost guaranteed instant sale! lol

Below I’ll show you the process of how I roasted my Fairytale pumpkins, again, use what pumpkin you like, just remember, the larger the pumpkin, the larger the knife…safety first! I happened to have someone with some muscles cut my pumpkins open for me.

Good luck and ….. Happy Pumpkin Roasting!

 

 

3 different size Fairytale pumpkins

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Pumpkins cut up and ready to be cleaned

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Pumpkins cut in smaller pieces for easier roasting

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Pumpkins cleaned and put on a foil lined baking sheet….Roast at 400 F for 45 minutes to 120 minutes, depending on the size of your pumpkins.  I had the large Fairytale pumpkins, so I had to roast mine for 120 minutes.

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Pumpkins after being roasted

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It may be hard for you to tell, but I put my pumpkins in a large metal bowl to cool and after a few minutes, you can see the water in the bowl from the pumpkins….there is a lot of water in pumpkins.

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Here the pumpkins have cooled and I’m now scooping out the roasted pumpkin.  Be careful to not scoop out the rind part (the white part).

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I put the pumpkin in a food processor and blended until smooth, like baby food.  I lined a colander with a thin white cloth or you can use cheesecloth. Once drained, and this can take several hours.  It’s much easier if you let them drain in a colander in the sink over-night.  I put mine in the cloth and squeezed a lot of the water out.  I then covered the pumpkin and left it in the colander on the sink and laid my Dutch oven on top! This was something heavy that helped to squeeze the water out faster!

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Once the water has been drained. I put a zip lock on a scale and filled the bag until it was 16 ounces.  This is a good way to store your roasted pumpkin in the freezer….the bags lay flat and easier to store and thaw.  The pumpkin thaws quickly when placed in warm water in the sink…ready to sue in no time.

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Let me know if you have any questions and I’ll try and help you out!

Pumpkin Pie

 

 

 

 

 

 

Jalapeno n’ Cheddar Bread

If you love bread and jalapeños, and you love a hot bread, then this is the bread for you.  If you like this bread with even more heat, then add more jalapeños, if you like less heat, simply add less jalapeños. I would not add more cheese because this bread is soft enough, it you add more cheese it may not hold up as well.

This bread is awesome toasted with a little butter on it, or eaten anyway you like! I hope you enjoy this bread as much as our family does. It’s a big seller at the farmer’s market I sell my baked goods at, I tend to sell our early. It’s not that hard to make if you have baked bread before, it just takes time getting used to how much jalapeños and cheese to add for your taste buds!

 

Happy Bread Baking!

 

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Ingredients:

3 cups all-flour

1 cup warm water (120º to 130º)

3 Tablespoons Unsalted butter (melted)

1 teaspoon sugar

1 package active yeast

2 teaspoons salt

3/4 to 1 cup chopped jalapeños

3/4 to 1 cup cheddar cheese

1 teaspoon dried oregano

 

Directions:

In a large bowl, heat 1 cup water, when just warm add sugar, 1 teaspoon salt, and yeast.  Let bloom for 10 minutes (when you see bubbles). In another bowl, mix all flour (3 cups) and remaining salt (1 teaspoon salt), dried oregano. Mix dry ingredients together well and add in yeast mixture (water, yeast, oil, melted butter) and  knead for a few minutes till it comes together. Add 3/4 cup cheddar cheese and 3/4 cup chopped jalapeños and knead for 8 to 10 minutes till smooth and soft.  Coat a large bowl with vegetable oil or spray and place dough in bowl turning to coat dough. Cover and let rest 1 hour until doubled in size. Line bread pan with parchment paper and set aside. After rising punch down and knead 1 to 2 minutes.  Roll out dough to a rectangle and shape 1 inch thick.  Start rolling dough long side in a tight loaf and place in bread pan. (I spray my baking pan with veg spray first). Sprinkle with remaining cheese and jalapeños.  Rest 1 hour or till doubled in size.  Bake at 400 F for 18 minutes. (I bake for 19 minutes) (see tips below).

  • If you perfer, you can use rapid rising yeast
  • I do not line my baking pan with parchment paper, but you can if you prefer
  • I find that the bread it way too soft with just 3 cups of flour, so I add more, usually about 1/2 to 1 cup more…this is a preference, it just seems too soft with just 3 cups
  • I lay whole jalapeños on top, I think the bread looks better with whole jalapeños on top and then sprinkled with the cheddar cheese
  • If I can find multi colored jalapeños I prefer to use them. Sam’s used to carry them but now only carry the green jalapeños. I have used fresh also, but it takes a lot more time to chop them so, again, this is a preference (fresh or jalapeños in the jar.
  • The recipe says to bake for 18 minutes, but I bake for 19 minutes, this will depend on your oven
  • I do not take my bread out of the pan till it cools for about a half hour, this is because the bread is so soft, it can smash some of you don’t let it set up in the pan before removing
  • The bread will tend to stick to the side, so I do spray the bread pan with veg spray first, the original recipe does not say to spray. I added this part to the recipe

 

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Quick Update for Foley Farmer’s Market

BLUEBERRY PIE MUFFINS

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

Note to Followers

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

Taking Cookie Orders for Christmas 2016

Molasses Cookies

 

Taking Christmas Cookie Orders for Christmas 2016

Starting today 12/04/16 I’ll be taking Christmas cookie orders for pick up at the Foley Farmer’s Market in Foley, Alabama on December 17, 2016. Below I’ll list a rough draft of the various kinds of cookies I’ll be baking this year. All cookie recipes are cookies I’ve been baking for years and years, a lot of them from a 1979 magazine Good Housekeeping, the rest from various cookie cookbooks and magazines and well as family recipes over the years.

If you want to place an order, try to have your order in by December12, 2016. I will also be selling cookie containers at the market on Dec 17 but the amount will be limited so get your order in early or get to the market early on Dec 17 if you forget to place your order. Orders can be picked up at my home the evening of Dec 16 or after the market on Dec 17 that weekend.  If you need to pick up later give me a call when you would like to pick your cookies up.

Here is a basic list of the various types of cookies I’ll be baking this year, but a few may change due to how much I can bake in one week! lol

 

  1. Chocolate Chip
  2. M&M
  3. Candy Cane
  4. Oatmeal Raisin
  5. Peanut Butter Balls
  6. Wedding Cookies
  7. Chocolate Krinkles
  8. Spritz
  9. Grandma Shober (a soft cake like cookie)
  10. Peanut Butter
  11. Raisin Spice Drops
  12. Molasses (gingerbread boys and girls)
  13. Coconut Macaroons
  14. Bird Nests (looks like a bird nest with eggs inside)
  15. Almond Sugar Cookies
  16. White Chip with Orange Icing (candy coating)
  17. Turtles
  18. Sand Tarts
  19. Raspberry Thumbprints
  20. Candy Kiss
  21. Snickerdoodles
  22. Bourbon Balls (only on request)

Again, the kind of cookies may vary slightly depending on time.

Prices for cookie containers:

8 x 8… $15…will include one of each type of cookie (smaller cookies will be two of each)

9 x 13…$30…will include 2 of each type of cookie (smaller cookies will be 3 to 4 of each.

You can place your order below this message or text or call to 912-484-3407

Link to photo album that shows some of the cookies and at the end will show the containers the cookies will be in….basically a tin with clear snap on lid.

Thank you and have a Blessed Day!

Rosetta

 

https://www.facebook.com/media/set/?set=oa.1627262084247965&type=3

I do not ship cookies…orders are for pick in at the Foley Farmer’s Market in Foley, Alabama on December 17, 2016.

Farmer’s Market Pictures

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!

 

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Amish Apple Bread

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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

 

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