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P3306509 by ted_major
P3306509, a photo by ted_major on Flickr.

This is Christopher’s favorite snack, which we make from a recipe in a copy of The Kid’s Cookbook – Yum! I Eat It. given to Claire by her Aunt Brenda & Uncle Charlie when she was a girl. (I usually make it with whole wheat flour & reduced sugar, but Claire told me to blog it “the right way”). Makes 2 loaves or 36 mini-muffins and one loaf; half recipe to make one loaf:

  • 2 cups pumpkin (1 can pumpkin, NOT“Pumpkin Pie Filling”)
  • 1 cup Canola oil
  • 4 eggs
  • 2/3 cup water
  • 3 cups sugar
  • 3 1/2 cups sifted flour
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 3 tsp nutmeg
  • 3 tsp cinnamon
  • Preheat oven to 350F (depending on your oven, you may need to reduce the temp to 325F to prevent burning before the loaf cooks all the way).
    In a big bowl, mix pumpkin, oil, eggs, water & sugar. Combine dry ingredients and gradually add to wet ingredients. Pour into greased loaf pan, and bake for 1 hour or until it passes the toothpick test.

DIY lame by ted_major
DIY lame, a photo by ted_major on Flickr.

Not that lame, this lame for baking. I saw a picture of Peter Reinhart in Whole Grain Breads
holding a lame that looked like a double-edged razor on a stick. I had a razor blade, but I didn’t have a coffee stirrer that would fit in the slots in the blade, so I carved a popsicle stick down to the right size, and found that it worked well, certainly better than the kitchen knife I usually use for slashing dough. Maybe next time I’m near a coffee shop, I’ll grab a couple of stirrers and see how they work.

Based on a recipe from Regina Rae (q.v. for detailed instructions on sectioning the grapefruit; see also my youtube video howto):

  • 2 red grapefruit, sectioned
  • 3 avocados, coarsely chopped
  • juice of 1 lime
  • forkful of mustard
  • 1 clove garlic, minced
  • olive oil
  • freshly ground white pepper to taste

Make dressing by squeezing lime into a measuring cup, and whisking in a little mustard with a fork. Add garlic and white pepper, then add an equal amount of olive oil. Whisk to mix (the mustard will act as an emulsifier to hold the dressing together).

Section the grapefruit and place the slices in a small bowl. Squeeze the juice from the membranes into the bowl. Use a slotted spoon to remove the sections from the juice and place into a larger bowl to mix the salad. Peel & coarsely chop the avocados and toss with the grapefruit juice to retard browning, then add to the grapefruit and toss gently with the dressing.

This dressing is also good with tomatoes and avocados (3 avocados, 1 pint of campari tomatoes, quartered):
Tomato-avocado salad