Pumpkin Bread
By Catherine Chidiac
Staff Writer
Ingredients -
2 2/3 cups sugar 2/3 cup raisins
2/3 cup shortening 2/3 cup chopped nuts
1 can (16 ounces) pumpkin 4 eggs
2/3 cup water 1/2 teaspoon baking power
3 1/3 cups all-purpose flour 1 teaspoon ground cloves
2 teaspoons baking soda 1 teaspoon ground cinnamon
1 ½ teaspoons salt
Directions -
Heat oven to 350. Grease bottoms only of 2 loaf pans, 9 x 5 x 3 inches, or 3 loaf pans, 8 ½ x 4 ½ x 2 ½ inches. Mix sugar and shortening in 2 ½ quart bowl. Stir in pumpkin, water, and eggs. Mix in flour, baking soda, salt, cinnamon, cloves, and baking powder; stir in nuts and raisins. Pour into pans. Bake until wooden pick inserted in center comes out clean. Bake for 1 hour 10 minutes; cool five minutes. Loosen sides of loaves from pans; remove from pans. Cool completely before slicing. 2 or 3 loaves (24 slices each); 125 calories per slice. Enjoy!
Catherine Chidiac can be reached at catherine.chidiac@student.shu.edu.
Pumpkin Mousse
By Kristyn Lyncheski
Assistant Digital Editor
Ingredients:
1½ cups of cold milk
1 package (1 ounce) butter-
scotch pudding mix
½ cup canned pumpkin
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground allspice
1 cup whipped topping (divided)
Directions:
-Whisk milk and pudding mix for two minutes. Let stand for two minutes or until it is soft-set.
-Combine the pumpkin, cinnamon, ginger and allspice.
-Fold pumpkin mixture into pudding.
-Fold in ½ cup of whipped topping.
-Put in individual dishes and refrigerate until served. Top with remaining whipped topping.
Kristyn Lyncheski can be reached at kristyn.lyncheski@student.shu.edu
Apple Cider
By Erin Bell
Pirate Life Editor
Ingredients –
4 pounds of apples
Directions –
Wash and cut apples, removing the cores and cutting the fruit into wedges. Place wedges into a blender and blend until pulp. Place the pulp into a cheesecloth or other clean mesh bag and squeeze the juice from the pulp into a saucepan. Heat all the cider squeezed at 160 degrees for a short time – watch the cider carefully, and don't overcook it. Make sure the cider is finished by taste-testing.
Optional tips –
Mix liter of apple cider with 1/4 cup maple syrup for a sugary taste.
Serve with cinnamon sticks or cloves.
Add berries or sliced fruit such as oranges or lemons, or simply more apples, for additional flavor.
Erin Bell can be reached at erin.bell@student.shu.edu.
