My Mother's Pumpkin Bread with Homemade Honey Butter includes Recipe and Video

Pumpkin Bread

This is my mother’s recipe for pumpkin bread.  She made this all the time when I was little.   My mom never used a recipe; she had it in her head.  Now I have it in my head, since I grew up helping her make it.  It’s a wonderful fall recipe, and the honey butter (recipe follows) is absolutely delicious spread on a slice of pumpkin bread with a cup of tea.

Click Here to see Gloucester Times VIDEO of Sheree making Pumpkin Bread

3 ½ cups all-purpose flour
3 cups of refined sugar
2 teaspoons nutmeg
2 teaspoons cinnamon
2 teaspoons baking soda
1 1/2 teaspoons salt
2/3 cup of water
1 teaspoon pure vanilla extract
4 eggs
2 cups pureed pumpkin
1 cup vegetable oil 

Instructions

Preheat oven to 400 degrees.
2. In a large mixing bowl, sift flour and sugar, then add nutmeg, cinnamon, baking soda and salt and mix all ingredients with a whisk.
3. In another mixing bowl, add eggs and scramble. To the eggs add pumpkin, oil, and vanilla and mix all together until smooth.
4. Ad d the dry ingredients that were mixed together, 1/3 at a time, and mix until smooth.
5. Oil two nine inch bread pans and lightly powder with flour. Add pumpkin mixture to each bread pan, filling 2/3 of the pan.
6. Bake in oven for 1 hour and 15 minutes.

Serve with Homemade Honey Butter (see recipe below).

Homemade Honey Butter 

Click Here to See Gloucester Times Video of Sheree making Honey Butter

Yield: ½ cup

Ingredients:
½ cup butter (1 stick)
2 tablespoons brown sugar
1 to 1/2 tablespoons of honey

Instructions:
1. Whip butter with mixer until it becomes fluffy and aerated.
2. Add brown sugar and continue mixing, scarping down bowl when necessary.
3. Add honey and finish mixing, scraping bowl at least one more time.

Sheree's Heirloom Tender and Flaky Chicken Pot Pie - My Mother's Recipe!

    Chicken Pot Pie

On a cold crisp evening at home try cooking up this scrumptious meal. Wow your family as you sit around the table talking and laughing about your day. This is a good recipe to prepare and freeze and cook when you have a hectic day. This will bring you memories of comfort food and feelings of home sweet home. This is my mother's recipe and the crust is just as tender as can be!

Chicken Pot Pie Recipe

3 chicken breast bone-in skin on split

6 chicken thighs bone in skin on

3 tbsp olive oil

Salt and pepper

1-½ sticks of butter

¾ cup of flour

5 cups of chicken stock

2 bouillon cubes

2 cups of chopped yellow onions 2 onions

¼ cup of heavy cream

2cups of diced potatoes, peeled and par- boiled until tender

2 cups of diced carrot.

1 package of pearl onions

1 bag of frozen peas

Crust

2 ¼ cups of all-purpose flour

1-½ cups of chilled butter

Pinch of salt

4 to 5 tbsp of ice water

Add flour and salt into food processor, pulse, add butter and pulse until mixture looks like peas. Run processor with slowing adding ice water until dough comes to a ball.

Chill dough 30 minutes and roll out for top of pie.

Pre heat oven to 350. Rub chicken with oil and salt and pepper. Place on sheet pan and bake. 45 minutes. Cool for handling. Remove skin and bones. Shred chicken.

The chicken pot pie sauce, sautéed onions, melt butter in sauce pan add flour and cook out a few minutes add stock, bouillon cubes and heavy cream and stir until thickened.

In large bowl, add chicken, potatoes, carrots, peas, and pearl onions fold in the sauce and mix together ingredients.

Put all ingredients into oven safe pan and top with piecrust. Add egg wash and top crust with salt and pepper if desired.

Bake at 350 for 50 to 60 minutes

I know you will really enjoy making and serving my mother's heirloom dish!

Sheree