Delicious Peas Loaf

Pea loaf is a delicious and nutrient-rich side dish to meats and fish which is a simple healthy recipe to make requiring only a few pantry staples namely green peas, breadcrumbs, milk, egg, and salt and pepper to taste. The green peas need to be mashed and the milk needs to be scalded before adding to the other ingredients. To make this healthy recipe you can use fresh or frozen peas. To make pea loaf you can also use canned or dried peas healthy recipe. The method for mashing peas depends on whether the pea is fresh or processed.

You need to take the peas out of the pod by pricking the ends of the shell and splitting the pod open to reveal the peas since fresh peas are often sold in their pods. Place the peas in a colander and wash them under cold water. Then in a pot of boiling water, just enough to cover the entire volume of the peas, boil the peas for about two to three minutes until tender. Drain the water. Mash the peas with a fork or puree them using a blender or food processor. Do not overcook the peas or they will lose their bright green color and their flavor will be diminished. Frozen peas cook about the same time as fresh peas. You can place them in the boiling water straight from the freezer. Prior to freezing most frozen peas have been partially cooked.

You can heat the peas using the liquid that they were soaked and preserved in if you are using canned peas. Drain the water out after heating it for a bit. Canned peas have already been cooked and are ready to eat so you only need to heat it. You can mash it straight from the can or heat it for a little bit before mashing. Then add to the other ingredients to make pea loaf.

Ingredients

8 5/6 mashed green peas

Bread crumbs

Milk, scalded

Egg

Seasonings to taste

1. Over the breadcrumbs pour milk to form a soft paste. Then let it stand for 5 minutes.

2. Then add the peas, egg and seasonings and mix. Pour into a buttered loaf tin.

3. In a 350 degrees F oven bake for 30 minutes. Serve as vegetable.

Pumpkin Bread and Perfection

This is one of the best easy quick recipes for pumpkin bread is a quick bread. It means you simply blend all the ingredients together, put the batter in the pan, and bake it in the oven. Since yeast is not among the ingredients, you don’t need to wait for the dough to rise. Instead, baking soda is used in this recipe as a leavening agent to help the dough rise as it bakes. This recipe is adapted from The Recipe Hall of Fame Cookbook II, Perfect Pumpkin Bread. It is loaded with delicious flavors, aromatic spices, and makes an unforgettable breakfast, snack or dessert.

Flavored with cinnamon, nutmeg, butterscotch pudding, lemon pudding, and vanilla extract, this sumptuous recipe not only tastes like heaven. It also smells divine. It is rich, soft, and quite addicting. You need pumpkin puree to make perfect pumpkin bread, which you can easily make at home. Pumpkin puree is commercially available. They are typically sold in cans. However, it is still best to use fresh pumpkin puree especially when it is not too difficult to make.

The puree can be made ahead of time. All you need to do is cook the pumpkin until tender. Then puree it in the blender. There are many ways you can cook pumpkin. You can steam, boil, bake, grill, or roast the pumpkin until it becomes soft to the point of being mushy. To make the pumpkin cook faster, you can peel and slice the vegetable into smaller pieces and then steam them. In this case steaming is better than boiling since it will not leech out the flavor of the pumpkin and retain most of its nutrients. Also a great way and convenient method to soften the pumpkin and bring out its natural sweetness is baking. Do not add any seasoning like salt when cooking the pumpkin for pureeing, since you will be seasoning the dough later on.

Ingredients

2 ½ cups all purpose flour

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon cinnamon

½ teaspoon nutmeg

¼ teaspoon ginger

1 package (3 ½ oz.) butterscotch instant pudding

1 package (3 ½ oz.) lemon instant pudding

5 eggs

1 ½ cups granulated sugar

1 ½ cups vegetable oil

2 cups (1 lb.) pumpkin puree

3 teaspoons pure vanilla extract

1. Preheat the oven to 350 degrees F. Grease two 8 ½ x 4 ½ in loaf pans. Set aside.

2. Stir together the flour, soda, salt, cinnamon, nutmeg, ginger, and puddings in a large mixing bowl.

3. Beat the eggs in a separate bowl. Then add the sugar, oil, pumpkin, and vanilla. Gradually add to the flour mixture and stir until just moistened.

4. Pour into the prepared loaf pans. Bake for 1 hour or until a toothpick inserted into the center comes out clean. Remove from the oven. For 10 minutes allow to stay in the pan. Then turn upside down onto a wire rack to cool.

Raisin Bread and Orange

With the citrus flavor of orange the classic raisin bread is made even more scrumptious. Moist, rich and chewy, this recipe for orange raisin bread has an incredible texture and flavor. It makes a divine breakfast or splendid snack. Orange raisin bread slices are hearty treats that look beautiful and smell even more wonderful. Spread a slice of butter on a toast of orange raisin bread and enjoy with some milk or coffee for breakfast. Or coat the slices with some cream cheese or butter cream frosting and serve as a simple yet belonging to the list of healthy dessert recipes after a meal.

Made of all-purpose flour, fresh oranges, fresh orange juice, raisins, dry yeast, water, butter, sugar, and salt this sweet and tangy bread is like cake. You need to wait for the dough to rise until it doubles in size since this is not a quick bread and is a recipe using yeast. This will take about half an hour to an hour or two. If you poke the dough when it has risen, it should leave an indentation. In a slightly warm spot in the kitchen that is free of draft leave the bowl where the dough is. To protect from dust or dirt and to keep the wind out cover the bowl in a plastic wrap.

You need to soak them in warm tap water for about 10 minutes to plump them up and reconstitute them before using the raisins to make this recipe. After soaking drain them well and pat them dry with a clean towel. Instead of water you can soak the raisins in rum, brandy or liqueur if you desire a tinge of liquor taste in your bread. This will give extra depth to your orange raisin bread. To make this recipe you can also substitute other dried fruits including prunes, dates, or cranberries as long as they are the same measurement.

Ingredients

2-1/4 teaspoons dry yeast

2 cups warm water

6 oz. frozen orange juice, undiluted

2/3 cup granulated sugar

2/3 cup butter

4 tablespoons salt

1 cup raisins

4 quarters fresh orange, seeds removed and ground

20 cups all purpose flour

1. Preheat the oven to 375 degrees F. Grease 6 9 x 6 loaf pans. Pour the raisins into a bowl and cover with warm water; set aside. Add the warm water in a large bowl. Add the yeast. Set aside.

2. In a saucepan scald the milk. Pour into the large bowl of an electric mixer. Add the sugar, butter, orange juice, and salt. Allow to cool to lukewarm.

3. To the milk mixture add the yeast mixture. Add 8 to 10 cups of flour, beating with an electric mixer with a dough hook until smooth and the dough no longer clings to the sides of the bowl.

4. Add the ground orange and blend well. Drain the raisins then fold into the dough.

5. Divide the dough among the prepared loaf pans. Cover and let the dough rise in a warm location until doubled in size.

6. Bake for 40 minutes, or until the loaves sound hollow when you rap them with your knuckles.