Pumpkin Panettone
A Great Holiday Presentation
This is straight from my test kitchen. Ha! This is an amazingly simple recipe. A little time consuming but worth it. The texture is unchanged from the traditional panettone. The question is why. Why mess with the traditional panettone? It’s simple. Not everyone in our family is into candied fruit. And without the candied fruit where do you go? Pumpkin and toasted or candied pecans. You can add raisins or chopped dates if you must. It’s just a great change up for panettone.
I recommend a paper mold for baking. Baking time is a little faster using a paper mold, and clean up is a snap. This 2 pound loaf paper mold needs no greasing nor extra baking pan.
If you have any Panettone left give my next recipe a try, Panettone French Toast.
Jelly Donuts (Sufganiyot)
Incredibly inviting! This recipe was followed meticulously for the most beautiful product. It did have a few little *drawbacks which were more about individual taste preferences. This is an America’s Test Kitchen recipe put together by my oldest. If you know anything about America’s Test Kitchen you are aware some recipes are not shared without joining. However, this recipe is shared in a Youtube presentation. Just plug in Pennsylvania Dutch Apple Pie & add America’s Test Kitchen.
This is what happens when you don’t follow a recipe. It’s delicious but nothing like the 
Sometimes you just want a fully loaded quick bread. If you love the cake you’re gonna love this! A mere 15 minutes to the oven. Yep, it does take an hour to bake but your kitchen will smell amazing while it bakes. I opt for light olive oil just because of the health benefits. There is reportedly more health benefits to extra virgin. I have used extra virgin without significant taste difference. But if you are baking this for a foodie with a very discriminating palate opt for the light.
Amazing lemon crusted blueberry pie needs no topper! This rich buttery lemon pastry crust is so easy. You’ll want to use it with other pie fillings too. Here it makes such a great combination with blueberries. To avoid a soggy crust I suggest baking the pie crust completely before adding the filling. You then can choose to add the uncooked sweetened berries and bake again, or you can choose to cook your berries stovetop and add to the baked pie shell.
The perfect ending to a summer meal! At this time of year you may have an over-load of berries. Yes, this works with just about all berries. The attraction here is not only the deliciousness but the absolute ease of this recipe. Try it today. You and your family will not be disappointed.
Coffeecake with a spongelike texture … Definitely a different take on coffeecake. This is a sweet eggy moist cake that’s perfect with coffee or tea. It’s pretty much a pantry ingredient recipe … freeing you up to make this just about anytime. Give yourself or family a morning treat with this delicious cake. You say you don’t have yogurt! You know the substitutions, right? Sour cream, buttermilk, blended cottage cheese to name a few.