Pumpkin Chip Muffins

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Since the childcare kids have been here, I’ve been pulling out some of my old favorite recipes.  Typically a couple times a week we bake something together with the kids helping to measure and count following the recipe.  Yep, I even let them crack eggs.  They seem to really enjoy it.  This time around with childcare it’s easier with a much better designed kitchen.

PumpkinMuffins

Many of the recipes we’ve been making are from my days when all the kids were home.  Some of the recipes have faded away a bit as they make a big batch and with just Hubby and me around, we don’t eat as much.  My crew of kids are great eaters…so out came the old recipes.

Here are Pumpkin Chip Muffins…I love them.  The kiddos sure seam to like them too.  Here’s the recipe.

4 eggs
2 cups sugar
1 can pumpkin-15 oz
1  1/2 cups vegetable oil
3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
2 cups semisweet chocolate chips

beat eggs, sugar, pumpkin and oil until smooth.  Combine flour, baking soda, baking powder and cinnamon.  Add to pumpkin mixture and mix well.  Stir in chocolate chips.

Fill muffin cups 3/4 of the way full.  Bake at 400 for 16-20 minutes when a toothpick tests clean.  Makes 24 muffins.

I’ve made them with home grown squash too…just as good.

Bread Pudding

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Growing up my mom made rice pudding.  Hubby’s mom- she made bread pudding.  When we got married I had no idea what bread pudding even was.  I soon learned as Hubby would ask me to make it.

One day I watched his mom make it.  There was no recipe and for the most part, there still isn’t.  Watching was the only way I could learn.

Recently one of my kiddos asked where the recipe could be found.  I heard a big groan when I said in my head.  So my dear child-(and blog readers)- I am trying to put the bread pudding recipe down on paper…here goes.

Spray a casserole dish with cooking spray.  Crack 8 eggs and put them in.  Add 2 teaspoons of vanilla.

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Beat them and add 1 cup of sugar.  Mix again.

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Break up eight slices of bread.  The bread I use is typically the “butt” ends of the loaf or a couple left over pieces that are a little stale.

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Add 2 1/2 cups of milk.  Stir together.

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Put in the oven for 70 minutes on 350 degrees.  It will be REALLY puffy.  Check it with a knife as you would a cake.

Grandma Kramer used to add cinnamon.  At first I did too.  One day I forgot it and everyone liked it even better.  I quit using it after that.

I know many people make a sauce for their bread pudding.  I never have.  We all just scoop it into a bowl and add a little more sugar and milk…kinda of like cereal.

This is a great way to use up lots of eggs.  It’s also a way to use up all the stale bread.  It’s always been popular at my house!!

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