'Tis the Season for Pumpkin Bread!

Yes, November is here and that means it's time for me to share my pumpkin bread recipe again. Making and gifting this bread has been a tradition at the Obi house for decades. And the smiles these little loaves bring to other people's faces is why we still do it today.

This bread is the perfect "little something" for teacher gifts, coworkers or maybe you just want to let someone know how much you appreciate them. Those types of gifts don't have to cost a lot to be special. Especially when they're made with love.

The best part about this bread is that you don't have to try to cram baking it into your busy holiday schedule. Instead, you can make it now. Matter of fact, it will be better if you make it now, because it's always better after it's been frozen.

This makes a very large batch, one that typically yields me 17-18 small loaves, but you can cut the recipe in half should you so desire. Of course, you can also make larger loaves. 

So here we go. You're gonna need A REALLY BIG BOWL. I have a commercial size one I use almost exclusively for this recipe. You can mix by hand or use an electric mixer. I usually start off using an electric hand mixer, then switch to a large spoon or spatula when I start adding the flour.

Here's what you'll need:

• 2 1/4 cups (that's 4 1/2 sticks) unsalted butter
• 1/2 cup plus 1 tablespoon molasses
• 6 cups sugar
• 12 eggs 
• 2 cups orange juice 
• 6 cups pumpkin puree (2 - 29 oz. cans)
• 10 cups flour
• 1 1/2 teaspoons baking powder
• 2 tablespoons baking soda
• 1 1/2 tablespoons salt
• 1 tablespoon cinnamon
• 1 tablespoon ground cloves
• 3  cups raisins (regular or golden)

Cream butter, molasses, and sugar until light and fluffy. 

Beat in eggs, one at a time until well blended.

Add orange juice and pumpkin and mix well.

Whisk dry ingredients together into a large bowl and add to pumpkin mixture a little at a time, stirring well to thoroughly combine all elements. (I use my mixer as long as I can, but switch to a spoon as it thickens and, frankly, is too deep for the mixer to properly blend)

Now stir in your raisins.

Spoon into greased loaf pans and bake at 350 degrees for 1 hour for large pans, or until toothpick inserted in center comes out clean. For the smaller pans, check them after 35-40 minutes.

Cool in pans for 10 minutes.

Then turn out onto racks to cool. 

Once the loaves have cooled, wrap them in plastic wrap, then foil and store them in the freezer. They keep for months. Then, when it's time for gift giving, simply place the unwrapped bread (I leave the clear plastic wrap on) into a cellophane bag and tie with some burlap or a pretty ribbon.

Now who wouldn't want to receive this? (barring any food allergies, of course)

You can see the bits of golden raisins I used in this batch. Coupled with the cinnamon and cloves, this bread is a feast for the taste buds. And a tasty treat friends and family look forward to every year.

What are some your favorite "little something" gifts to give?

Award-winning author Mindy Obenhaus is passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. She lives on a ranch in Texas with her husband, two sassy pups, countless cattle, deer and the occasional coyote, mountain lion or snake. When she's not writing, she enjoys spending time with her grandchildren, cooking and watching copious amounts of the Hallmark Channel. Learn more at mindyobenhaus.com

Christmas Candies

The Christmas season is now in full swing. You know what that means. Time for parties and church/family gatherings. And that means it's candy making time.

All those gatherings are the perfect opportunity to break out those favorite candy recipes you make only during the holidays. Because let's face it, if you make it just to have at home, you're going to be the one eating it all. Well, I would be anyway. I have little restraint this time of year. 

Peanut Clusters are one of the first things I make every year. (recipe here)

They're super easy to make AND they freeze well. That means you can make them now and then simply thaw what you need as you need them. They're perfect for parties and gift-giving.

Another annual treat that freezes well is Peanut Butter Balls. (recipe here)

Also known as Buckeyes, these are reminiscent of Reese's Peanut Butter Cups. You can find the recipe here, however I have made one minor change. Actually, one that makes things so much easier. Instead of melting a bit of paraffin into chocolate chips (very old-school), I simply use the melting wafers or coating chocolate. Both are made to coat and harden into a nice chocolatey shell.

My mom's favorite Fantasy Fudge is next. (Recipe can be found here)

This recipe has adorned the back label of Kraft Marshmallow Cream for as long as I can remember. However there was a slight change somewhere along the way. The recipe has always called for a small can of evaporated milk. But for some reason, the makers of evaporated milk changed the amount in the can from 6 ounces to only 5 ounces. And because of that, my beloved fudge just wasn't the same. It wasn't until I stumbled across the original recipe my mom had cut off of the back of a jar many, many years ago that I discovered the problem. So, don't buy the small can of evaporated milk. Do yourself a favor and get the larger can and measure out a full 6 ounces.

Trust me on this one. That one little ounce of evaporated milk makes all the difference.

Another confectionary treat that's perfect for both young and old is Dipped Pretzel Rods, (Tutorial here)

Their sweet/salty mix makes them a delicious treat. And you can add sprinkles or drizzle them with those colored candy wafers you find by the cake decorating supplies to make them extra festive.

My final favorite chocolatey Christmas treats are Pretzel Turtles. (Recipe here)

Like the Dipped Pretzels, these Pretzel Turtles require no baking skills. All you need to do is assemble. But your patience will be rewarded with a very tasty treat that will wow your friends and family. 

That's my lineup of holiday candies. What are some of your favorite Christmas candies to share?

Three time Carol Award finalist Mindy Obenhaus lives on a ranch in Texas with her husband, the youngest of her five children and two dogs. She passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. When she's not writing, she enjoys cooking and spending time with her grandchildren. Learn more a mindyobenhaus.com.

Peanut Clusters - Let the Candy Making Begin

The pumpkin pie is gone. Only the last dregs of turkey and dressing remain. That can only mean one thing.

Yet as the Christmas decorations go up, I find myself craving some of those traditional holiday treats. You know, the cookies, the candy... Those things that only come out this time of year. But when you're up to your elbows in tinsel and twinkling lights, who has time to bake/candy make? If only we could do both. At the same time.

Well, have I got the perfect recipe for you. One where you dump everything into your crockpot and let it do the cooking.

Here's what you'll need:

• 1 pkg vanilla almond bark
• 1 pkg chocolate almond bark
• 12 oz pkg semisweet chocolate chips
• 1 bar Baker's German Chocolate
• 35 oz container dry roasted peanuts (This is non-negotiable. Other types of peanuts/nuts won't work in this recipe. Something about the oils.)

  

Chop barks and chocolate and put everything except the peanuts into your crock.

Cover, turn to low setting and walk away. Seriously. You're free to get back to hauling boxes out of the basement, decorating, reading, whatever. 

After one hour (longer, if you like), stir until smooth. If lumps remain, replace lid and let it go a while longer.

Once the chocolate mixture is smooth, stir in your peanuts.

Make sure everything is mixed well.

Then, using a spoon or small scoop, drop dollops, as large or small as you like, onto parchment or waxed paper. 

Allow to set completely before transferring to serving tray or airtight container.

One of the best things about these peanut clusters, besides the whole sweet and salty thing, is that they freeze beautifully. That means you can make them now and store them in the freezer until you need a special treat for a holiday party or if you're entertaining unexpected guests. Of course, you might also sneak one or two for dessert every now and then.

So the tree is up and mostly decorated here at the Obi house. My guys took advantage of the nice weather this weekend to put up the outside lights and decorations. I love all of the twinkling lights, the holiday music, the sights and sounds of the season. Last year at this time, we were hustling to be into our house by Christmas, meaning I didn't get the opportunity to savor many of our usual traditions. And that makes this year even more special. So if my house ends up looking like the North Pole exploded, then so be it. Because I'll love every minute of this blessed season.

It's your turn now. What's going on at your house? Are you decorating yet? Baking/candy making? Shopping? Isn't online retailing wonderful? The way I see it, the more I get done now, the more time I have to sit back and enjoy everything throughout December. 

Three-time Carol Award finalist, Mindy Obenhaus lives on a ranch in Texas with her husband, the youngest of her five children and two dogs. She's passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. When she’s not writing, she enjoys cooking and spending time with her grandchildren. Learn more at www.MindyObenhaus.com 

Holiday Favorites - Revisiting Corn Pudding

This has been a busy weekend. Kids and grandbabies visiting, family dinners, church potlucks... 

A prelude to Thanksgiving, if you will. And what is Thanksgiving without our favorite side dishes.

Corn Pudding is my husband's fave, one his mother made for decades, and it's easy peasy.

Not to mention all kinds of yummy.

Here's what you'll need:

• 1 - 15.5 oz can cream style corn
• 1 cup sharp cheddar cheese, grated
• 1 - 4 oz. can diced green chilies
• 1/2 cup corn meal
• 1/3 cup vegetable oil
• 1/4 cup chopped onion
• 2 eggs, well beaten
• 1 tsp. salt
• 1/4 tsp. garlic powder
• 1/8 tsp. cayenne pepper

Mix everything together in a medium size bowl.

Now I know some of you folks north of Oklahoma are thinkin', "Chilies? Cayenne?" I promise, this is not spicy. However, you're free to skip the cayenne, if you must. The green chilies aren't hot, though. Just flavorful. And we're all about flavor, right?

Pour mixture into a greased casserole, bake at 350 degrees for 45 minutes.

It should be golden to slightly brown on the top and around the edges.

Depending on how many people I'm feeding, I usually double the recipe and bake for an additional 10-15 minutes.

Thanksgiving Day will be rather low-key around the Obi house this year. Only four of us. We'll have turkey and everyone gets to pick a favorite side. Mine is cornbread dressing, though you may call it stuffing. Since I make it only once or twice a year, it's a treat. One I will likely feed on for days. And I can hardly wait.

What's your favorite Thanksgiving side dish? Are you hosting dinner or going to someone else's house? What's your favorite part of Thanksgiving Day? Parades? Food? People? Football games?

Three-time Carol Award finalist, Mindy Obenhaus lives on a ranch in Texas with her husband, the youngest of her five children and two dogs. She's passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. When she’s not writing, she enjoys cooking and spending time with her grandchildren. Learn more at www.MindyObenhaus.com 

Let the Holiday Baking Begin with Pumpkin Bread

Mindy here, fresh off of this year's first holiday baking weekend. For me, baking a big batch of pumpkin bread signals the start of the holiday season. It's a tradition I started when my kids were little. I'd bake up all these small loaves of pumpkin bread early in November, freeze them (because not only do they freeze well, they're even better after freezing), then package them in cellophane bags tied with a pretty bow for all the kids to give to their teachers for Thanksgiving.

Well, my kids are adults now, but I still make that same batch of pumpkin bread every year. And while most of the loaves go to them and their families, I still hold onto a few for gift giving during the holiday season.

Here's what you'll need for this delectable treat:

• 2 1/4 cups (that's 4 1/2 sticks) unsalted butter 
• 1/2 cup plus 1 tablespoon molasses
• 6 cups sugar
• 12 eggs 
• 2 cups orange juice
• 6 cups (2 - 29 oz cans) pumpkin puree 
• 10 cups flour
• 1 1/2 teaspoons baking powder
• 2 tablespoons baking soda
• 1 1/2 tablespoons salt
• 1 tablespoon cinnamon
• 1 tablespoon ground cloves
• 3  cups raisins, regular or golden

Preheat oven to 350 degrees.

Grease inside of loaf pans with butter and set aside.

As I mentioned earlier, I make lots of small loaves, but you can use regular size loaf pans, if you prefer.

In a VERY large bowl (mine is 13 quarts) cream butter, molasses, and sugar with hand-held electric mixer until light and fluffy.

Mindy tip: Molasses has the consistency of tar, so spray your measuring cup/spoon with some cooking spray before measuring the molasses. Just a little bit means all of the molasses releases into the bowl and I'm not scraping out what refuses to let go of the utensil.

Beat in eggs, one at a time, until completely mixed and light colored.

Add orange juice and pumpkin and mix well.

 

Place dry ingredients into large mixing bowl.

Mix to combine with wire whisk.

This is akin to old fashioned sifting, but much easier. It also disperses the spices, because nobody wants to bite into a clump of cloves.

Now's when you're forced to ditch the electric mixer and switch to a sturdy wooden/metal/plastic spoon.

Stir dry ingredients, two cups at a time, into pumpkin mixture, mixing until everything is combined. 

Stir in your raisins.

Spoon batter into greased loaf pans and bake for 1 hour, or until toothpick inserted in center comes out clean. Since I use the smaller pans, they only bake for about 35-45 minutes.

Everything was going smoothly up until this point. Then, about 20 minutes into the baking, I smelled something burning. When I checked the oven, I discovered that one of the pans had tipped onto its side and the batter had spilled onto the bottom of the oven. I turned off the oven, wiped off the side of the wayward pan (there was still batter in it) and set it back in upright, and proceeded to scrap out the batter from the bottom with a long spatula. That's when I heard the gunshot.

Did I mention that Saturday was the first day of deer season?

Yep, one of the boys got a deer on the other side of the pasture. Next thing you know, I'm getting a phone call to come out there with my big camera (that's as opposed to my phone). So, I finished cleaning out the oven, closed it up, turned it back on and, with 15 minutes to left on the timer, I hurried out there, snapped a couple of pics and got back just before the timer went off.

I removed the pans from the oven and placed on wire racks to cool for 10 minutes. Then I removed the bread from the pans and allowed to cool completely. Unfortunately, with so much going on, I forgot to take a picture of the finished pumpkin bread, so I'll have to share this old one from years ago.

Once the bread is cooled, wrap in plastic wrap, then aluminum foil before freezing.

Not only are these great gifts for teachers, neighbors or friends, they're great to have on hand for hostess gifts or anytime you need something impromptu. Simply pull a loaf from the freezer, remove the foil, place plastic wrapped loaf in a cellophane bag and tie with a pretty ribbon. Instant gift for any occasion.

Now it's your turn. What is the first thing you usually make to kick off your holiday baking? If you're not a baker, what favorite holiday treat kicks off the season for you? 

Three-time Carol Award finalist, Mindy Obenhaus lives on a ranch in Texas with her husband, the youngest of her five children and two dogs. She's passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. When she’s not writing, she enjoys cooking and spending time with her grandchildren. Learn more at www.MindyObenhaus.com