Easy Downeast Maine Pumpkin Bread

 

Ingredients

• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups white sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Easy House-Made Burger with Pimento Cheese

Ingredients

• 1  lb.  ground sirloin
• 1  lb.  ground chuck
• 1-1/2  tsp.  kosher salt
• 1/2  tsp.  freshly ground pepper
• 6    hamburger buns
•     Pimiento Cheese
• 1    shallot, grated
• 1  8-oz.  block sharp cheddar cheese, grated
• 1/2  cup  or more to taste of mayonnaise (not light)
• 1/2  of a 4-oz. jar  pimientos
•     Freshly ground pepper

Directions

1. Build charcoal fire or preheat gas grill for direct cooking. Mix ground sirloin and chuck together gently with salt and pepper. Form into 6 patties. Press indentation in center of each patty (see "shaping the burgers," below). Brush with olive oil. Place directly over medium heat (about 400 degrees F); grill 10 to 12 minutes, turning once halfway through. Remove from grill. Top with a tablespoonful of Pimiento Cheese. Serve on buns.
Hanger Steak Burger:Cut about 2 lbs. cold hanger steak in 1-inch pieces. put through a meat grinder or place 1/4 at a time in food processor; pulse until finely ground. Season, shape into patties, and grill as above. Makes 6 servings.
Pimiento Cheese: Grate shallot on a box grater or process in a food processor. Mix shallot and cheese. Add mayo and stir with a large fork just until mixture holds together. Stir in pimientos and some of their liquid. Season with pepper. Refrigerate, covered, until ready to use. Store, refrigerated, up to a week.
Shaping the burgers:Both Elizabeth and Jamie press an indentation in the patties so that they don't puff up in the center as they cook. Gently form patties, then press down slightly in the center to form an indentation about an inch wide.
Direct Grilling:For this method, the food is placed on the grill rack directly over the heat source. Direct grilling is best for searing and cooking small, tender cuts that cook in 30 minutes or less, such as steaks, burgers, or boneless chicken.

Nutrition Facts

• Calories 518,
• Total Fat (g) 32,
• Saturated Fat (g) 12,
• Monounsaturated Fat (g) 13,
• Polyunsaturated Fat (g) 2,
• Cholesterol (mg) 112,
• Sodium (mg) 695,
• Carbohydrate (g) 22,
• Total Sugar (g) 3,
• Fiber (g) 1,
• Protein (g) 34,
• Vitamin C (DV%) 3,
• Calcium (DV%) 13,
• Iron (DV%) 26,
• Percent Daily Values are based on a 2,000 calorie diet

try it! Hamburgers and Meatballs

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This is a fun and easy recipe to make for lunch or dinner! Enjoy the meatballs and burgers – or try baking the mixture as a meatloaf, or even frying the minced meat to use as a topping for pasta.
Meatballs Ingredients

• 500g meat (250g beef and 250g pork. Pork may be replaced with chicken)
• 2 eggs
• 2 large potatoes or 3 small potatoes
• 1 large onion or 2 small onions
• 2 slices of bread, or 1 cup of breadcrumbs
• Optional: ½ tbsp Worcestershire sauce
• Optional: ½ tbsp ketchup
• 1/4 cup milk
• Herbs to taste such as basil, rosemary, oregano, or thyme
• Salt and pepper, to taste (1 tsp salt, minimum)
• Oil for frying

To prepare the meat :
Step 1: Defrost the meat for several hours beforehand.
Step 2 : Breadcrumbs: Toast 2 slices of bread and blend them or just use store bought breadcrumbs.
Step 3 : Peel the potatoes, wash them thoroughly, and cut into quarters. If you are not peeling the potatoes, be sure to cut out all the eyes, mold, or fungus growing on the potato skin. Remove any parts of the potato that are green as the green parts are toxic! Place the potatoes in a microwaveable bowl, and pour in enough water to just cover them. Cover the bowl and microwave for four minutes. Pour the water into a pot to reserve it to make gravy. Microwave the potatoes for another minute, covered.
Step 5: Peel, cut, and blend onions. Reserve a teaspoon for gravy if you are making meatballs.
Tip : Mini cleavers are the best knives for kids to use. They are just like the big ones. However, they have a much smaller and safer blade, and a longer handle – perfect for the little ones!
Caution : This recipe involves working with raw meat, knives, microwave oven and stovetop. Adult supervision is recommended. Children must be extra careful not to hurt themselves. Be aware that cleanliness is of high priority when working with raw meat. Wash your hands thoroughly with plenty of soap before and after handling raw meat.
Method :
Step 1 : Using your hands, combine the meat in a large mixing bowl.
Step 2 : Add the eggs, potatoes, onions, breadcrumbs, Worcestershire sauce and ketchup and combine by hand. Note: It helps to have one person combining the ingredients while the other adds them into the bowl.
Step 3 : Pour in the milk gradually until the mixture is just moist but not too wet. Note: you may not need all of the milk, or you may need more of it; use your judgment here.
Step 4 : Season the meat with the herbs, salt, and pepper, to taste.
Step 5 : Make a small test patty and fry it. This will allow you to taste the cooked meat to make sure it is properly seasoned.
Step 6: Add more seasoning if necessary, and test again.
Step 7 : Shape the rest of the meat into patties or meatballs.
Step 8 : Coat each patty or meatball in a little flour and lay them on a plate lined with paper towels.
Step 9: Spread a layer of oil in a nonstick pan and fry the meat until browned, at 160 F. Meat must be well done.
Milk Gravy Ingredients

• 2 cups water, including water reserved from the boiled potatoes
• 1 tbsp flour
• 1 tbsp butter
• 1 chicken stock cube
• Optional: 1 or 2 drops of dark soy sauce, for color
• 1 tsp chopped onions
• 1 cup milk

Method :
Step 1 : Bring the water to a boil in a nonstick saucepan over a medium fire.
Step 2 : Dissolve the stock cube and flour in water.
Step 3: Add in the onion and stir the gravy.
Step 4: Let it boil over a medium fire for about five minutes or until the gravy has boiled down.
Step 5: Add in the dark soy sauce and milk gradually. Stir, and bring to a boil again.
Serving suggestion: Serve meatballs with warm gravy. Add boiled potatoes or pasta and vegetables such as carrots, lettuce. Fresh basil leaves can be used to garnish the dish.
Putting the hamburger together
You can use any combination of the following items :

• Burger buns
• Mustard
• Mayonnaise
• Butter
• Lettuce leaves
• Carrots - shredded
• Tomatoes - sliced
• Coleslaw
• Ketchup/Tomato Sauce
• Chilli Sauce

Tutorial and pictures courtesy of Samuel Mui.

recipe Brownie Cake

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A smooth combination of a rich brownie with chocolate milk, and iced with water ganache. The main binding ingredients are simply chocolate and water, which are cooked together to bring out the best flavour in the chocolate.
This recipe is a head-on collision between the Moist Chocolate Genoise in the Cake Bible by Rose Levy Beranbaum, and the Chocolate Chip Brownies in the 1000 Best-Ever Recipes by Martha Day.
Ingredients

• 230g cooking chocolate
• 236g (1cup) water
• 227g salted butter
• 6 large eggs
• 100g castor sugar
• 280g all-purpose flour
• 340g chocolate chips

Two 20cm x 5cm (8in by 2in) round pans are recommended for this recipe. You can use any shape or size cake pan you want, but the brownie will turn out flatter or higher, depending on what size you use. You can also make this recipe into cupcakes.
Method
Step1: Preheat oven to 180c. Place rack in such a way that the brownies will be baked in the center of the oven.
Step 2: Grease the cake pans with oil or line with buttered paper. Cut tracing paper to fit inside the cake pan, then grease again. It is necessary to flour the pans when baking with chocolate. Put some flour in the cake pan, then tap and shake until the insides are completely coated. Tap out excess flour into next pan, repeat, and discard the rest of the flour.
Step 3: Measure out ingredients in bowls. Sift the flour into a bowl over the weighing machine.
Step 4: Pour water into a saucepan and bring it to a boil. Then remove from fire and add in the cooking chocolate. Once the chocolate is added, put the saucepan on the stove and allow the mixture to boil. Then let it simmer for five minutes, stirring constantly with a wooden spoon, until the water has mostly evaporated and mixture is very much thickened. It should have the consistency of pudding. Scrape the mixture into a large mixing bowl using a spatula.
Step 5: Before the mixture cools, add in all the butter. It should separate from the chocolate at first, but as chocolate cools and butter melts, whisk it gently. It will soon be smooth, glossy, and mouthwatering, like ganache icing. It will peak a little when the whisk is lifted.
Step 6: Break the eggs, add in the sugar and whisk mixture with an electric beater until foamy, but does not hold peaks.
Step 7: Fold in the egg mixture with the whisk gently. Before the egg mixture is completely incorporated, fold in flour, salt, and chocolate chips quickly and evenly until the flour is just incorporated. The batter will be brown in colour and lumpy.
Step 8: Pour and scrape batter evenly into the cake pans. You can use a weighing machine to ensure that the batter is evenly distributed.
Step 9: Fold sheets of newspaper into long strips the height of the pan, wet them thoroughly and wrap around sides of the pan. This will prevent the brownies from doming.
Step 10: Bake the brownies for 30-40 minutes, or until a toothpick inserted comes out clean, and a small amount of butter is bubbling on the surface.
Water Ganache :
While the cake is baking, clear the kitchen and make the ganache icing. Do not wash the saucepan yet; use it again for this. This ganache icing brings out the best flavour of the chocolate and is easy to make.
Ingredients

• 300g cooking chocolate
• 300g water
• 30g salted butter

Method
Repeat steps 4 and 5 from the brownie cake, only using the above ingredients.
Chocolate Milk Glaze
Instead of glazing this brownie cake with sugar syrup, use a diluted (but still flavourful) version of the water ganache.
Step 1: Weigh 100g of the water ganache into a small pitcher/glass.
Step 2: Pour in ½ cup of milk a little at a time, straight from the fridge, whisking constantly. The glaze will not look very chocolaty, but tasting it will tell you otherwise.
Step 3: When the brownie is done, immediately poke holes all over using a metal skewer while it is still hot in the pan. Pour the glaze over and spread.
Step 4: Let the brownie soak in the glaze, and then turn a knife gently over the sides to release it from the pan. Overturn on a rack and peel off tracing paper. Place the rack over a tray to collect drippings.
Step 5: Glaze the sides of the brownie, and repeat step 3 on its bottom side.
Decorating the Cake
Spread a little of the water ganache over one of the brownie layers. You may sprinkle some nuts on the centre of the cake if you like.
Overturn the second brownie layer on top of the first one.
Spread the ganache all around the sides of the brownie. The ganache will harden to a truffle-like consistency. Use a spatula to make sure the cake is iced evenly, then transfer it to a cake board or plate using a spatula.
You can grate some white and dark chocolate into curls and arrange them on the brownie. You can also use store-bought edible flowers and arrange them around the brownie.
Tutorial and pictures courtesy of Rebekah Mui.

Grill Chicken

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This is one of the easiest and quickest dish to prepare. All you have to do is marinate and grill it to perfection. Here’s a simple how-to.
Ingredients :

• 1 chicken breast
• 1/2 tsp pepper
• Juice of half a lemon
• 3 tsp honey
• 2 1/2 tsp Italian herbs
• Salt to taste
• 1 clove garlic, diced
•  2 tbsp olive oil

Method :
First, cut the chicken breast open (half).
Mix in half a lemon juice, Italian herbs, honey, salt, pepper, and lastly olive oil into a bowl.
Then add the chicken and let it marinate for at least 2 hours. It’s better if it’s marinated longer.
Heat up a non stick pan for at least a minute or so. This will make the top of the chicken nice and brown.
Let the top side cook for at least 3 minutes on medium heat and then flip it over and let it cook  till its perfect ( do not over cook as the chicken will be dry).
Tutorial courtesy of Bhuvaneswaran Surendran.
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Mudah : Pasta alla Carbonara

Here’s a simple Italian dish based on eggs, cream and parmesan cheese.
Ingredients :

• 500 g spaghetti
• 1 chicken breast
• 1/3 tsp pepper
• 1 tbsp of olive oil
• 1 tbsp butter (melted)
• 2 cloves of garlic
• 1 tsp each basil and parsley or Italian herbs
• salt to taste
• 1 1/2 cup of cream
• 2 eggs
• 1/3 cup of parmesan cheese (grated)

Method :
Boil water with salt. Once the water is boiled, add in pasta into the boiling water and leave to boil for 10 minutes.
Meanwhile, clean and mince the chicken breast. Heat up a sauce pan with olive oil and butter. Then add a little salt and pepper to the minced chicken and sauté.
Just before pasta is ready, mix the eggs, cream and parmesan cheese into a bowl.
Once the pasta is cooked, drain the water and immediately mix into the egg mixture. Do not cool the pasta by washing it with water.
The heat from the pasta will cook the egg mixture. You do not want the egg to curdle.
Add  basil and parsley into the sauté chicken and just lightly heat it. Then add the chicken into the bowl with the pasta  and toss it till it is mixed well.
Tutorial courtesy of Bhuvaneswaran Surendran.
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