Chocolate Chip Pumpkin Bread

Time for holiday baking!  I start early and freeze items, then prepare goodie boxes, bags, or baskets to share as the holiday gets closer.

My local bank sent out a seasonal card which included this recipe offering a wonderful combination of tastes.
It calls for making two large loaves, but I made four mini-loaves and 12 cup cakes with it.

 I plan to give them as thank you gifts to local service people and neighbors with some other bake goodies.

Chocolate Chip Pumpkin Bread
Photobucket3 cups of flour
1 Tab. cinnamon
1 tsp. salt
1 tsp. baking soda
4 eggs
2 cups sugar
2 cups canned pumpkin
1-1/2 cups canola oil
1-1/2 cups chocolate chips, 6 oz.
1/2 cup chopped walnuts
cream cheese frosting, optional

Preheat oven to 350.
PhotobucketIn a large bowl, combine flour, cinnamon, salt and baking soda.  In another bowl, beat eggs, sugar, pumpkin, and oil..

Stir wet ingredients into dry until combined and moistened.  Fold in chips and nuts.  Pour batter 1/2 to 3/4 full into greased pans.  Bake 2 large loaves for 60 to 70 minutes.  For mini loaves, bake 40 to 50 minutes.

For cup cakes or muffins, bake 25-30 minutes.  Insert toothpick incenter to test if done; it should come out clean.  Cool 10 minutes before removing to wire racks.  Serve with cream cheese frosting or frosting of choice.

May be cooled then frozen and stored.
Estimated cost: $5 or less

Prime Rib, Fool Proof

Prime Rib photo 2E41E59C-B567-441A-A3D4-0680F7BC37CF_zpsjox9eeog.jpgA foodie friend shared this recipe which she got from her butcher years ago.  He handed out cards with directions for a Fool Proof Prime Rib.  Her only addition was spraying or oiling the beef then seasoning with salt and cracked pepper.  I oiled, then seasoned with a commercial steak rub mixture and garlic powder. 

It turned out perfect for the 6-pound standing rib roast we enjoyed during the holidays. Creamed or raw horseradish is a must to go with it!

I've cooked Prime Rib other ways, but this was "fool proof."  Especially nice is the timing of knowing when you want to serve dinner, and turning oven back on 30-40 minutes before.

Fool Proof Prime Rib
1. Select a standing prime rib roast, well marbleized with white or cream colored fat. (Follow these same instructions for any size roast)  I let age in refrigerator 4 days ahead of time.
2. Let meat stand in refrigerator for at least one hour before preparing, take out so it's at room temperature.
3. Preheat oven to 375. Rub meat well with sea salt and cracked black pepper. DO NOT ADD WATER
4. Put in roasting pan (uncovered) and place in oven; cook for just one hour. Turn off heat for approximately 1-2 hours, but do not open oven door at any time until ready to serve.
5. Regardless of the length of time meat has been setting in closed oven - 30 or 40 minutes before serving, turn oven on again; reset temperature to 375. Cook for remaining 30 or 40 minutes. (Pictured roast cooked 40 minutes more)
6. Open oven door; remove roast to a serving platter. Let rest 10 minutes. With drippings deglaze roasting pan and make gravy.

The meat will be very brown and crisp on the outside. Carve slices; you'll find it beautifully pink all the way through, juices oozing for medium rare beef. (A 1/2 inch restaurant style slice is perfect in our family.)

A 6 pound rib roast should easily serve 8-12 amply depending on size of slices.  One rib serves 2 or 3 people.

Creamed Horseradish Sauce: Mix sour cream with raw horseradish to taste.  Some prefer a milder taste.

Lakeside Chicken

A neighbor shared this recipe back in the mid-70s. She called it "Lakeside Chicken."  I assumed she got it from someone in a nearby town named "Lakeside" or it was good dish to serve at a lakeside picnic!  

I continue to make this dish, especially when finding chicken parts on sale, and served it often when raising kids.  It's also good dish for a potluck lunch or dinner.

The way the rice becomes infused with the flavors of the onion and mushroom soup as it cooks in its own sauce is delightful.  It's an easy, one-dish meal that feeds many for little cost per serving.
Lakeside Chicken, Uploaded from the Photobucket iPhone AppI've halved the recipe for the two of us.

Lakeside Chicken
1 chicken cut up into parts, or about 6 - 8 pieces
1 - 1/2 cups uncooked white rice
1 envelope of onion soup mix
1 can mushroom soup
3 cups water
salt and pepper

Uploaded from the Photobucket iPhone AppGrease a 9x12 casserole dish.  Sprinkle rice on the bottom of dish.  Arrange chicken pieces over rice.  Combine and mix 1/2 of dry onion soup, mushroom soup with water.

Pour mixture over chicken and rice.  Sprinkle remaining soup mix over chicken. Bake at 350 for 1 hour.  Serves 6-8.

I've seen other versions of this dish using, cream of chicken or cream of celery soup and I'm sure they'd work well, too. To make it your own, experiment with canned soup of choice, then topping with cheese of choice near the end of baking.

Estimated cost: $4 - $5;  .70 cents per serving

Cranberry Jelly Walnut Candy

 photo F37FD8CC-D57D-4615-AC35-C451DFA3CAC2_zpswjkwrres.jpg
Cranberries are grown here on the Oregon coast and Cranberry Sweets is a popular local candy factory featuring several kinds of cranberry treats and other delightful confectionery creations.

I've exchanged candy recipes with family and friends for decades. This cranberry jelly walnut candy recipe is popular locally and very close to the one sold at the local candy factory.  I acquired the recipe back in the early 1970s.

Variations can be made with other flavors of gelatin, such as raspberry or cherry, but I like the tart and sweet tastes of the citrus flavors.

These make a nice addition to gift baskets or bags for the holidays, or addition to a dessert tray or table. 
 photo 7EFD9027-222F-4E31-950E-CB3BD7BE0457_zpstjdefnzk.jpg
Cranberry Jelly Walnut Candy
1, 14 oz. can jellied cranberry sauce
1-3/4 cups sugar, divided
2,  3 oz. package lemon gelatin
1,  3 oz. package orange gelatin
1-1/2 cups chopped walnuts

2 tsps. of butter or oil for spraying foil
Optional: melted chocolate for dipping

Line an 8 to 9-inch square pan with foil and grease with butter or spray then set aside. In a large saucepan, combine the cranberry sauce, 1 cup sugar and lemon and orange gelatin. 

Smash the jellied sauce with a potato masher, then stir all ingredients until combined. Bring to a boil over medium heat, stirring constantly for 4 or 5 minutes. 
 photo 01AA1906-5A64-424B-9010-67FE604F8C9D_zpsa492swc0.jpg photo D08C9B05-F456-4DE7-A5CB-A47BD328263A_zpsjur1vnzn.jpg

Remove from the heat; stir in walnuts. Pour into prepared pan. 

Chill several hours until set. Lift the chilled mixture out of the pan, place on a cutting board and discard foil; cut into 1-in. squares or desired sizes (1/2-inch cubes or 1/2-inch by 1-inch minibars.) 

Roll in remaining sugar and/or dip in melted chocolate. After cutting, pieces can be tossed and shaken in a bowl with 3/4 cup of sugar to coat.

Store at room temperature between layers of waxed paper or coffee filters in an airtight container. Yield: About 2 to 2 1/2 pounds.

Estimated cost: $5.50 or less.

Holiday Baking and Treats

Cookie Truffles

If you're looking for holiday treats and baking ideas, here's links to recipes I published before.  

I'm making many of them again this year, plus some new ones, which I'll be posting soon. They're fairly simple to make, and ever so good.  

Several I've made for over 40 years and are family favorites I used to make with my kids.

Microwave Caramel Corn

Cake Mix Cookies

Mini Puff Pastry

This link includes old fashioned Chex Mix, Mini-Puff Pastry, Date Nut Bread, Rosettes/Crullers, Liver Sausage Paste, Clam Dip, and Black Russian Liqueur.

Peanut Butter Pie