Hills Brothers Salted Caramel Pumpkin Bread
1 and 3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon 5 spice
3/4 teaspoon salt
2 large eggs, at room temperature
1/2 cup granulated sugar
3/4 cup dark brown sugar
1 and 1/2 cups pumpkin puree (canned or fresh)
1/2 cup vegetable oil, canola oil, or melted coconut oil
1/4 cup (60ml) orange juice*
2/3 cup Hils Brothers Salted Caramel frapay mix
Adjust the oven rack to the lower third position and preheat the oven to 350°F degrees. Spray a 9×5 inch loaf pan with non-stick spray. Set aside.
In a large bowl, whisk the flour, baking soda, cinnamon, 5 spice, and salt together until combined. In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the pumpkin, oil, and orange juice. Pour these wet ingredients into the dry ingredients and gently mix together using a rubber spatula or a wooden spoon. There will be a few lumps. Do not overmix. Gently fold in the Hills Brothers Salted Caramel Frapay mix
Pour the batter into the prepared loaf pan. Bake for 60-65 minutes. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be before or after 60-65 minutes depending on your oven, so begin checking every 5 minutes at the 55 minute mark or so.
Allow the bread to cool completely in the pan on a wire rack before removing and slicing.
Truffle French Fries with Garlic Mayo Servings: 2
8 fluid ounces oil
2 large potatoes, peeled and cut 1 tablespoon truffle oil
1 teaspoon salt and pepper
2 tablespoons parmesan cheese, grated chives, garnish
4 fluid ounces mayonnaise
2 cloves garlic, roasted
1 teaspoon lemon juice
1 teaspoon garlic powder
Pour oil into a skillet with a Candy thermometer and heat to 300, add the potatoes to blanch about 3mins or until soft but not brown . Drain the oil and set potatoes aside to drain on paper towels.
When you are ready place blanch fries in a 350 to 375 fryer and fry until golden brown.
Drain and place in a mixing bowl, toss with Truffle, salt pepper and cheese until coated. Serve hot and garnish with chives.
To make Garlic Mayo Stir together Mayo, garlic juice and garlic powder.
Per Serving (excluding unknown items): 1488 Calories; 157g Fat (92.1% calories from fat); 6g Protein; 25g Carbohydrate; 2g Dietary Fiber; 23mg Cholesterol; 1125mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 26 Fat.
Homemade Basil Pesto Cheese Ravioli
Homemade Basil Pesto with Buitoni Four Cheese Ravioli
16 fluid ounces basil leaf
3 cloves garlic
3 fluid ounces pecans
1/2 tablespoon salt
4 fluid ounces parmesan cheese 1 fluid ounce lemon juice
12 fluid ounces EVOO
1 20 oz Buitoni Four Cheese Ravioli 1 gallon water
1 fluid ounce salt
1 tablespoon parmesan cheese 1 sprig basil
Servings: 4 To make Pesto Combine everything except EVOO in a blender
Blend and Steam in the oil slowly until smooth set aside at room temp.
In a pot boil water with salt and add Buitoni Four Cheese Ravioli and simmer for 5mins
Strain and toss in a mixing bowl with Sauce
Place in serving dish top with paresan cheese and basil
Per Serving (excluding unknown items): 129 Calories; 10g Fat (68.5% calories from fat); 6g Protein; 5g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 4236mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat.
MEATLESS PASTA BOLOGNESE
14 ounces Beyond Meat Plant-Based Sausage Links, chopped
1/2 fluid ounce Garlic Chopped
1 fluid ounce Onion, diced small
1 teaspoon fennel seed, crushed 1/4 teaspoon
Heat a large pot over high heat sear the Sausage to brown, stirring regularly to break up the pieces. Add the onions and garlic and saute until the onions are tender. Add the marinara sauce, fennel, red pepper and the oregano and bring to a simmer. Add the cream and simmer for 30 minutes. Serve Over pasta with Parmesan Cheese.
Per Serving (excluding unknown
items): 763 Calories; 49g Fat (57.1% calories from fat); 14g Protein; 70g Carbohydrate; 15g Dietary Fiber; 122mg Cholesterol; 3127mg Sodium. Exchanges: 4 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 9 1/2 Fat.