Mt. Tamalpais, viewed from the south

Home of the Kudler/Vaughn Clan

Category: Breads, Muffins, & Quickbreads

  • Fruit Jelly

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    Fruit Jelly

    Course: Breakfast
    Cuisine: American
    Keyword: jelly, preserves

    Ingredients

    • 3 pounds of fruit
    • Water as needed
    • 3 cups of sugar

    Instructions

    • Wash fruit thoroughly and diced. Place fruit in a large, heavy-bottomed pan. If the fruit is soft, crush it a little and add just enough water to prevent burning. If it is hard, add water and cover. Cook over low heat until juice flows freely, 3 to 15 minutes, depending on the fruit. Strain through a colander. Pour the juice into a damp jelly bag or through several layers of damp cheesecloth draped over a bowl so the juice will drip through. Allow an hour or more to juice the fruit.
    • Pour 4 cups of fruit juice at a time into a large stock pot. Boil for five minutes and add sugar, allowing 3/4 cup sugar for each cup of juice. Boil until the mixture jells, 10 to 30 minutes depending on the type of fruit. Using a candy thermometer, jelly should register 8° higher than the boiling point of water to assure the proper jell. Skim off foam and pour the jelly into hot, sterilized jars. Seal immediately. Cool the jars in an upright position and store in a cool, dry place.

    Notes

    Makes about four cups

  • Pumpkin Bread

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    Pumpkin Bread

    We often add a quarter cup of chocolate chips (mini chips work especially well)!
    Course: Breads, Muffins & Quickbreads
    Cuisine: American
    Keyword: baking, bread

    Ingredients

    • 2 cups all-purpose flour spooned into measuring cup and leveled-off
    • 1/2 teaspoon salt
    • 1 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1 teaspoon ground cloves
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground nutmeg
    • 1-1/2 sticks 3/4 cup unsalted butter, softened 2 cups sugar
    • 2 large eggs
    • 1 15- oz can 100% pure pumpkin I use Libby’s

    Instructions

    • Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker’s Joy).
    • In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
    • In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point — that’s okay.
    • Add the flour and mix on low speed until combined.
    • Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.
    • Fresh out of the oven,the loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.

    Notes

    Servings: Makes 2 loaves
    Prep Time: 20 Minutes
    Cook Time: 65 Minutes
    Total Time: 1 Hour 30 Minutes

  • Croutons

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    Homemade Croutons Recipe

    Make homemade croutons at home with this easy recipe.
    Course: Breads, Muffins & Quickbreads, Salad, Soup
    Cuisine: French
    Keyword: bread, salads, soup

    Ingredients

    • 6 slices regular gluten-free, or low-carb bread (fresh or day old), crusts trimmed and cubed
    • 3 tablespoons melted butter or olive oil
    • 1 teaspoon garlic powder and a pinch of salt OR ½ teaspoon garlic salt
    • 1 teaspoon dried parsley flakes

    Instructions

    • Preheat over to 300 degrees. Mix melted butter, garlic powder/salt, and parsley flakes until garlic powder is dissolved and mixture is clump free. Toss butter mixture with cubed bread in a medium bowl until cubes are evenly coated. Spread coated bread cubes on a cookie sheet in a single layer. Bake for 15 minutes and check to see if they are dry, crispy, and golden brown. Stir the croutons around and bake for an additional 15 minutes until done. Store croutons in air-tight container or ziplock bag. Enjoy!

    Notes

    Prep time: 5 mins
    Cook time: 30 minsTotal time: 35 mins
    Serves: 3 CUPS
    Mine typically take 30 minutes baking time total – your baking time may vary.