Sunday, February 13, 2011

A Day in the Kitchen

It was quite the Sunday in the kitchen. I went into the weekend with a plan:

1. Fruit filled crepes for Sunday brunch
2. Pumpkin Bread to finally use up the last can of pumpkin leftover from the holidays.
3. Lasagna for dinner and to freeze for later
4. Saving the leftover crepe batter for savory crepes for a Valentine's Day dinner (one of Bob and my first homemade dinners together was cream of mushroom/asparagus/chicken crepes.)

Bob decided to add in some guacamole as a mid-day snack after grabbing an extra large avocado at the store on Friday night.

I've been digging into my new copy of Joy of Cooking, which is where I found the recipe for Pumpkin Bread.
Pumpkin Bread
from Joy of Cooking
1 1/2 cups flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 groung cloves
1/3 cup milk
1/2 tsp vanilla
6 Tbs (3/4 stick) softened butter
1 cup sugar + 1/3 cup packed brown sugar
2 eggs
1 cup canned pumpkin

Whisk together flour through cloves, set aside. Combine milk and vanilla in smaller bowl. Beat butter and sugars in large bowl until fluffy. Beat in eggs one at a time. Add pumpkin and beat on low until blended. Add flour mixture in 3 parts, alternating with milk mixture. Pour into greased 9x5 loaf pan and spread evenly. Bake about 60 minutes at 350. Let cool before removing from pan or slicing.

Sweet Crepes
from Joy of Cooking
Makes 12
1 cup flour
1 cup milk
1/2 cup lukewarm water
4 eggs
1/4 cup (half stick) butter, melted
1/4 tsp salt
3 Tbs sugar

Combine in bowl and mix until smooth. Usea small to medium skillet. Ladle enough batter to cover the entire bottom with a thin coating. Tilt and rotate the pan, cook until the crepe bubbles and bottom is lightly browned. Flip carefully and cook second side until slightly browned. Slide crepes onto wax paper covered plate, with wax paper or tin foil between each.

Practice, practice, practice when it comes to crepes. Bob has become our resident expert, I have yet to try my hand. While he made 6 crepes (and put the rest of the batter in the fridge for our dinner tomorrow), I focused on the filling. I picked up some whipping cream and beat it on high with my KitchenAid hand mixer. Once it took on a thicker consistency, I folded in some blueberries I had left over in the freezer from a holiday coffee cake. They seemed to sink to the bottom, but I swear there are blueberries in here!
Filling the crepes (I over-did the filling on the first couple!), rolling them up, adding a little butter over the top and a dusting of powdered sugar. . . brunch was served.
Don't worry, the guac and lasagna got made as well - just not picture worthy! The lasagna was actually one of the best I've made, but for some reason looked pretty sad in the photos I tried to take. Wah wah. We threw about half of it in the freezer, which is also newly housing another batch of Dream Dinners (read about my first trip to Dream Dinners here) - I think we are set for quite awhile!

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