Thursday, September 3, 2015

White Chicken Chili

I've been contemplating whether to just quit the whole blogging, or continue on, even if I post once a month...at least it's better than none at all. I've invested five years into food blogging. so I'm not gonna stop now! I've been using my smart phone to take quick photos of everyday 'life' and I must say it's a lot more convenient than lugging around your digital camera although, today I decided to get my camera out for this 'brainstorming' quick idea of making chili...not just any chili with the beef, I decided to use white chicken breasts...no big deal just leftover rotisserie chicken from my local Publix supermarket.

What a fun way to welcome September, and fall season just around the 'corner' to come up with all these beautiful and vivid falls colors, and hardy 'stick to your bones' goodness with a bowl of warm chili with chicken which is so much lighter than beef. Instead of making it in the slow cooker (crockpot) I just didn't want to wait for it to cook for 6 hours...although, I did cook the dark red kidney beans, and the Great Northern beans ahead of time separately, and added the shredded chicken at the end of cooking time.
 Let me tell you, this amazing chili with is such a $ stretcher...a real 'thrift' bargain, you can feed an 'army' with it and they will love it and thank you for it, and you can 'pat' yourself in the back that you have a winning recipe idea on your hand. Also, you most likely have most of these ingredients in your cupboard and in your fridge. As for the spices, they are also very basic as well. You can make this as hot, medium, or mild if young children are eating it. Since I'm such a Pinterest 'geek' I actually did find this recipe on Pinterest by a well know food blogger, so I will post her recipe and my adaptation of how I made it!


    { Crockpot} White Chicken Chili
My adaptation in BLUE
serves: 8-10

  • 1 large yellow onion, chopped
  • 1 can (15-ounces) low sodium Great Northern Beans, drained and rinsed well
  • 2 cups dry cooked Great Northern Beans+ ( save1 cup of the liquid it was cooked in)
  • 1 can (15-ounces) low sodium Red Kidney Beans, drained and rinsed well
  • 2 cups dry cooked dark Red Kidney Beans + (save 1 cup of the liquid it was cooked in)
  • 2 cans (10-ounces each) diced tomatoes with green chilies
  • 1-28 oz can diced tomatoes (drain liquid and save in a measuring cup)
  • 1 can (15-ounces) sweet corn kernels
  • I used 2 fresh leftover cooked corn (shaved off the kernels to add at the end)
  • ¼-teaspoon chili powder
  • 1 teaspoon chili powder
  • ¼-teaspoon ground cumin
  • 1/2 teaspoon ground cumin
  • ¼-teaspoon garlic powder
  • 1/2 teaspoon dry granule garlic and parsley
  • ⅛-teaspoon paprika
  • 1 teaspoon Hungarian sweet paprika
  • salt and fresh ground pepper, to taste
  • 1 cup low-sodium chicken broth
  • 2 cups of the liquid from the beans it was cooked in
  • 1 tablespoon extra virgin olive oil
  • 1 bottle (12-ounces) beer
  • 1 bottle Samuel Adams beer
  • 4 chicken breast halves
  • whole breast of a store bought rotisserie chicken taken off the bone
  • 1 avocado, diced, for garnish
  • shredded cheddar cheese, for garnish
  • sour cream, optional
Instructions
  1. Place the chopped onions, beans, tomatoes, and corn in the crock pot.
  2. 1-1lb. bag of dry Great Northern Beans soaked for 2 hrs. after bringing it to a boil (in a large pot covering it with water) adding 2 bay leaves, 1 half onion, salt and pepper. Do the same with the red Kidney Beans. Simmer beans on low heat till almost tender to the 'al dente' about 1 hr.
  1. Stir in chili powder, cumin, garlic powder, paprika, salt and pepper.
  2. Add both beans with their liquid to a 'Dutch oven' (heavy duty large pot) the drained diced tomatoes, add the spices, and the beer. Cook for an additional 1 hr. on med- low uncovered.
  3. Add chicken broth and beer.
  4. Place chicken breasts on top.
  5. Cover and cook for 3.5 to 4 hours ON HIGH, or until chicken is thoroughly cooked. Or cook
  6. on LOW for 5 to 6 hours, or until chicken is done.
  7. Shred the deboned chicken breast, and add it to the pot, along with the corn kernels. Add the olive oil. Add 1/4 cup of flour to the reserved tomato juice, which is about 1/2 cup, whisking it till a smooth paste, and add it to the pot with all the ingredients. Simmer for an additional 25 minutes
  8. Remove chicken breasts from the pot and place on a cutting board; let cool for a few minutes.
  9. Shred chicken and stir it back into the pot; cover and continue to cook for 15 minutes.
  10. Ladle chili into bowls and garnish with avocado, shredded cheddar cheese and sour cream.
  11. Serve.
Notes
RECIPE SOURCE: DIETHOOD
Nutrition Information
Serving size: 486 grams (17-ounces) Calories: 345 Fat: 5.3 




















 

Sunday, August 2, 2015

Cream Cheese Filled Banana Bread

By the time I get to catch up posting again...I will be going back to Cleveland for another visit to check on my sister; who is not improving with her mental and physical health...sad to say! In the meantime, I have not spent any time on my blog for one month. I do have several photos of things I have made that I would love to share with you and this amazing Banana Bread with Cream Cheese filling is one of them!
Now that I have joined Weight Watchers again, for the 'upteenth time'...in my opinion, this time is the best time joining and still losing the desired weight is beyond my 'wild' expectation. It is so easy to track the points and stay within the 'portion control' is so important. The extra point allowance of (49) is used at your own convenience, which I chose for Saturday and Sunday. That's when I can bake and cook to my 'heart's content' and I love it.
We all love a good homemade banana bread and my daughter and I make a loaf every week makes a loaf with the leftover ripe bananas. Actually I just make the special ones every now-and-then when a new recipe catches my eye! Since I'm a Pinterest addict, I save quite a few interesting and new recipes...although this may not be so new, but 'new to me'!

Cream Cheese Filled Banana Bread
Ingredients
  • 1 cup sugar
  • ½ cup butter, softened
  • 2 eggs
  • 3 mashed ripe bananas
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 4 TB sour cream
  • 2 cups flour
  • 1 TB Sugar
  • ½ tsp. cinnamon
Cream Cheese Mixture :
  • 8-10 ounce cream cheese, softened
  • ⅓ cup sugar
  • 1 egg
  • 1 TB flour
Instructions
  1. Mix sugar, butter & eggs. Dissolve baking soda in sour cream, add bananas, salt and 2 cups flour. Mix all together.
  2. Divide ½ of this mixture into 2 floured loaf pans.
  3. Combine cream cheese ingredients and spread over mixture in pans. Spread remaining banana batter on top.
  4. Sprinkle top with 1 TB sugar mixed w. ½ teaspoon cinnamon before baking.
  5. Bake at 350 for 50 min. Cool and serve. 

Been having much needed rain here in Palm Beach...just wanted to share this beautiful photo with you that I snapped at the 'spare of the moment' with my Smart Phone...also, all the previous photos have been taken with my cell phone since most of the time I'm not prepared to take photos and do not have my camera 'on hand'.
Wishing you all a beautiful Sunday...although in most parts of the globe Sunday has ended, so have a beautiful and pleasant week, to all my friends!

Tuesday, June 30, 2015

My Cleveland visit...Part 2.

Here we are in the middle of summer, and I'm showing you winter photos...how silly is that!?
The reason for that is because I need to catch up over the last six months that I have missed posting.
Thank you so much for your sweet and kind comments that you left on my blog, and I truly appreciate that you care and have missed me...as I certainly have missed you!

So here we are, on our way to visit my parents' grave near by...me taking the beautiful scenery winter photos which I rarely get to experience since I moved away from Ohio decades ago to sunny S. Florida! One thing for sure, I don't miss the terribly cold winters, but I do love the snow when it's just like this, with a bit of sunshine, clear skies -minus- the snow storms.

We arrived at the cemetery, all the graves are covered with blankets of crisp fresh snow, glistening in the sun. It's about 27 degrees F. way too cold for me, but I decided to take a 'selfie' of us and my sister actually was happy to pose for the photo!
Now comes the good part...she thinks she recognized our parents' grave which is near that tree in the background (turns out it was actually in the next row) also near the tree!
In the meantime...she decides to say a prayer and have a conversation with our parents standing on the wrong grave...to say the least!
I must share this most amazing, super moist and sooo delicious Apple cake that Susan, (my nephew's wife) made for us, after a scrumptious Bolognese sauce with homemade gnocchi!
You probably recognize this famous Jewish Apple cake...a recipe which I also had from the seventies and eighties that is still very popular!
This apple cake is super moist, with all these wonderful apple chunks half of them in the middle of the batter, and the other half on the top which makes it so attractive...so pretty!

Mom’s Apple Cake
by: Smitten Kitchen 

6 apples, Mom uses McIntosh apples
1 tablespoon cinnamon
5 tablespoons sugar
2 3/4 cups flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable oil
2 cups sugar
1/4 cup orange juice
2 1/2 teaspoons vanilla
4 eggs
1 cup walnuts, chopped (optional)
Preheat oven to 350 degrees. Grease a tube pan. Peel, core and chop apples into chunks. Toss with cinnamon and sugar and set aside.
Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated.
Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 1/2 hours, or until a tester comes out clean. Cool completely before running knife between cake and pan, and unmolding onto a platter.

Wednesday, June 10, 2015

My Cleveland visit...part 1

Hello Everyone...all my dear {food} blogger friends!

You may, or may not welcome me back to the 'food blogging' world, but as for me it's been quite a journey staying away from my blog that I've built over the past 5 years; actually almost to the exact 5 years next month (I think)...just can't remember exact dates on important events.

I've missed you all, and I truly am sorry for not visited and commented on your blogs all these months...6 months to be exact. I have not looked into my very own blog and have begun to think that I had 'squatters' taking over, just like in abandoned houses...as in, abandoned blog is what 'food and thrift' has become...sad, but true!

I'm gonna start from the beginning, where I left off, although I have been somewhat active on facebook and have kept in touch with some of you, and of course, on Pinterest which have kept me busy pinning all the yummy foods, and pretty things. This has been an up-and-down emotional 6 months for me and I came up with every excuse in the 'book' why I should not return to my blog...now, I must admit to myself the real reason...other than...my blog isn't 'good enough' to continue.

Some of you may know that I took a short 10 day trip to my hometown Cleveland, (suburb outside of the city) to visit my older sister and family. The worst time of the year, in January, the coldest month of the winter time. My sister Aniko has been ill for some time with various problems...mostly back problems for the last decade or so, but she has always been active in her beautiful home...a proud wife, mother, grandmother...an amazing cook, baker, and so proud of her beautiful home that she kept in perfect and beautiful style...mostly gorgeous Hungarian art and paintings and mostly the world famous Herendi ceramic sculptures, and figurines.
I call it the... Bordó...Bordeaux...formal living room at my sister's house

 Unfortunately, she has given up all interest in her home, and recently in her life...her memory is slipping, quite rapidly these last few months...could be Alzheimer's...not so sure, I'm so skeptical about approaching that 'subject' from family members...all I know, our conversations are getting less and less via phone, to almost a 'yes' and 'no' replies from her. This beautiful vibrant happy woman has diminished into a stranger I do not know any more. We have always been close throughout the years...growing up, and as adults.

On the left, is the formal dining room.
As in most Northern homes...this is where the family spends 99% to hang out...chill out, in the family room
a split level type house, downstairs, 
I love their back yard, it's like a 'national park'...so large and huge trees; the deck is so great in the summer time.
such a pretty winter scene in the back yard
This is the front of the house...typical Northern home


Life has taken a sharp turn and now we just have to prepare for what the future will hold next!
Cilu, their beloved Siamese mix...rescue cat, so beautiful and wise!

The famous West Side Market, in Cleveland...a 'food lover's dream' come true!
A 'selfie'...me, and Susan...(nephew Denes' wife)...she is more
like a niece to me an amazing cook and baker, getting her
culinary degree!

While my short stay in Cleveland, I enjoyed every minute of my stay with my family, and shopping in my beloved city...especially the West Side Market that's been around for decades, maybe a century...will have to 'google' that!


Hungarian sausages, better known as... kolbász...stocked up on it to take back to Florida; sooo good!
Most amazing Artisan breads
Susan...(my nephew's wife)...and nephew Denes buying fresh produce


Thursday, November 27, 2014

GIVE...THANKS...

Ahh...the famous American Green Bean Casserole! Who can forget this classic side dish for Thanksgiving and Christmas from the famous Campbell's Soup company...originated way back in 1955, when it was made with canned green beans; yikes! Graduating to frozen green beans in the seventies...and now, made with fresh green beans, but still the same recipe! Can't leave out the 'cream of mushroom' soup, or the French's fried onions, otherwise you will lose the original concept!
I have such fond memories of past Thanksgiving, growing up in midwest, Ohio...remembering the super cold weather; most years on Thanksgiving without snow...unlike what they are having at this time of the year with so much snow all over the country. Also, at this time of year we must remember our 'homeless' and 'hungry' people that live right here in the 'country of plenty'; we are all responsible to give...and 'Give Thanks' if we have our health, family, a 'roof' over our heads...and enough food to eat!

This year...as of the last few years, we've been sharing Thanksgiving with 3 other families...the 'more, the merrier'! Do you see the little 'red' magic button on the breast of the turkey?...well, that's what makes it perfect...no under cooking...no over cooking the turkey! The stuffing is just the plain and simple herb stuffing!

Campbell's Classic Green Bean Casserole
from the Campbell's Soup Kitchen

1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup or Campbell’s® Healthy Request® Condensed Cream of Mushroom Soup
1/2 cup milk
1 teaspoon soy sauce
1 dash black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions  
                                                                                                                                                       
Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.                                                    
Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling.  Stir the bean mixture.  Sprinkle with the remaining onions.                                           
Bake for 5 minutes or until the onions are golden brown.


Thursday, November 20, 2014

Lottie Greer's Country Biscuits



Have you ever came across a recipe to learn that you don't really agree with the ingredients are off, and you either fix it, or just ignore it and move on to something else. Homemade Southern buttermilk biscuits are always so comforting to have served with chicken, breakfast, or just have it for a snack with fresh sweet butter slathered on it...yumm!

I have so many great cookbooks, but I always end up googleing for recipes on the Internet to get quick results. I purchased this lovely cookbook called Jan Karon's Mitford Cookbook and Kitchen Reader at World Thrift store for a mere $2.95...2004 edition, which is still popular and has the author's Southern family recipes which were no doubt 'hand-me-downs'...probably verbal and not all of them tried and tested before being published!

I was so thrilled that the biscuits turned out so nice, crunchy and perfectly baked out the outside, and super flaky, and delicious on the inside. Also, I want to share a little tip with you regarding the buttermilk and the self-rising flour. I must be the only one that does not particularly favor self-rising flour...only because, it tends to be too salty, and has a distinctive flavor on its own. (just my opinion)
Buttermilk is being wasted if only used in just a certain recipe; so, it's wise to use an easy substitute!
These awesome biscuits freeze well, just pop them into a plastic baggie, and when ready to use one or all, they heat up in the oven so nice, just as fresh as you made them.

You can actually see the flakiness of the biscuit, as I split it in half. Seriously, I will continue to make my own buttermilk, and save money, but not spare the flavor. As for self-rising flour, (maybe the American brand)...just not a fan of it and will stick with the all-purpose flour!
You can purchase Jan Karon's Mitford Cookbook and Kitchen Reader on Amazon




Lottie Greer's Country Biscuits

Chef.Foodie's picture


Ingredients
Shortening8 Tablespoon, chilled (More For Greasing The Baking Sheets)
I used 4 Tbsp. shortening and 4 Tbsp. unsalted butter...also use parchment paper to cover baking sheet (no greasing baking sheet; removed parchment paper when done, for photo shots)
Self rising flour3 1⁄4 Cup (52 tbs) (White Lily, More For Rolling Out The Dough)
made my own 'self-rising' flour from all-purpose flour, using the 'alternating method'
1 cup all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
For 1 cup of all-purpose flour=1 cup of self rising flour
Salt1⁄2 Teaspoon...no additional salt needed
Granulated sugar2 Tablespoon...way too much sugar...I did use 2 teaspoons organic sugar
Baking soda1⁄2 Teaspoon...1 teaspoon
Buttermilk2 Cup (32 tbs), chilled...I used the 'alternating method' ...ONLY 1 CUP OF BUTTERMILK IS NEEDED1
For 1 cup milk...whole milk, 2 % or heavy cream
1 scant cup of milk
1 Tbsp. white vinegar
Combine milk w/ vinegar, let stand 10 min. it will slightly thicken and bubble; use in place of buttermilk
Directions
Preheat the oven to 475°F...450 degrees F. is needed
Grease a couple of baking sheets and set aside....no greasing needed when parchment paper is used.
Combine the flour, salt, sugar, and baking soda in a large bowl.
Cut in the shortening with a pastry blender until the shortening is the size of small peas.
Add the buttermilk and stir until just mixed.
The dough should be very wet....THE DOUGH WILL BE JUST RIGHT IF ONLY 1 CUP OF MILK IS USED! DO NOT USE 2 CUPS...
Place some flour in a shallow bowl.
Spoon a heaping tablespoon of wet dough into the flour.
Flour your fingers and sprinkle flour on the top of the wet dough.
Roll the dough gently in flour just to coat the outside.
 Try not to mix too much extra flour into the dough.

Add a handful of flour on the board or counter, and gently gather your dough patting it lightly into a disk...no rolling is needed at all!
 Shape into biscuits, using floured hands, working the dough as little as possible.Shape into biscuits using 3 inch biscuit cutter, or smaller....3 in. cutter will make 9 biscuits, and smaller will make 12. Use scraps up, gently shaping and cutting it.
Arrange the biscuits, touching each other, on the baking sheets.
Arrange biscuits...DO NOT touch together!
You can brush extra milk on the biscuits (optional) before baking.
 Bake for 15 to 20 minutes, or until just brown on top.

 





Saturday, November 15, 2014

Silent Sunday

Like a bird on a wire, like a drunk in a midnight choir, I have tried in my way ... to be free.~
Leonard Cohen

Saturday, November 8, 2014

Tomato, Avocado, and Cucumber Salad

When you have 4 beautiful Haas avocados, that are still fairly hard...you let it sit outside in a basket, or fruit bowl and wait for two or three days and they will be perfectly at their best, firm, yet soft to make some nice salad with it...if you let it ripen another day or longer; best to make Guacamole out of it. In my case I chose to make a beautiful and healthy salad. Same goes with the plum tomatoes. When you purchase them, and they are firm, but just getting ripe...let them sit outside for a couple days, and they will ripen to perfection.

Also, I decided to add hard boiled eggs to the salad...only because hard boiled eggs are a nice addition to any healthy salad...and because, I felt extremely guilty for having to toss out half a dozen eggs that I neglected to use up, and they were nearly one month old. I always check the dates on the egg carton and are careful not to use them more than 1 week pass the expired date. The expiration date is really just a caution to warn you but they will still be OK to use after the expiration date for a week, I'm quite sure of that! I always use organic eggs which cost a little more, but so well worth it. Same with my vegetables!

At our Latino produce market, everything is 'dirt' cheap. Just have to make an effort to stop there, and stock up on all the things I need; but it's more convenient to buy everything at the local supermarket when I do my weekly grocery shopping. Who can pass up Haas avocados...2 for $1.00 when at the supermarket they are $1.50 each! Same with the limes, at the produce market, they are always 10 for $1.00 compared to 3 for $1.00 at the supermarket. You really have a choice, but not always convenient to go out of your way when you can find all the things you need in one stop! Whole Foods Market is more expensive, but that still happens to be my very favorite market for the best quality!
Even though I live alone, but I have lovely neighbors/friends in my condo complex, and my family is just a few minutes over the 'bridge' on the other side of the Intracoastal waterway. I live on the island, which is quite a large size, and only 1 supermarket; which I recently realized, but it takes only 10 minutes to drive over the bridge and have the 'world at your feet'! I only cook about once or twice a week, and almost always have all my amazing meals at my daughter's Lora! ...and once a week at my son Joe...how fortunate can one mom be?...having loving family around me...feeling truly Blessed!
When you prepare something healthy and delicious, you really need to have the freshest ingredients, especially when you make a beautiful salad. You don't always need lettuce for your salad...just use your imagination, and create something that inspires you...no recipe needed for that. I happen to love sweet Vidalia or another brand of sweet onions. Naturally sweet; you can almost bite into it like an apple...but really, you don't want to do that; just peel, an slice, or dice it to saute it in cooking...never, ever any tears...which is the best part, as well!






Tomato, Avocado, and Cucumber Salad
created by; Elisabeth




4 Haas avocados
4 Plum (Roma) tomatoes
1 firm cucumber
2 hard boiled eggs
1/2 of a medium sweet onion
1 or 2 limes
1 bunch of Italian parsley
Extra Virgin olive oil
Sea Salt
freshly ground pepper







Cut avocados, tomatoes, in half...carefully remove the pits from the avocados, then cut them into half again, lengthwise...same with the tomatoes, and dice them into bite size pieces.

Peel cucumber partially, or all the way, cut it in half lengthwise, and dice it into bite-size pieces as well. For the hard boiled eggs, also cut in half lengthwise and dice into bite-size pieces.


For the onion, cut in half, and slice thin lengthwise, as well. For the parsley, chop a small handful, and save a few whole pieces for decoration. Combine everything in the proper order, starting with the tomatoes, and ending with the avocado, and hard boiled eggs...since they are delicate. they need to be on top.

Drizzle with about 1 Tbsp. of olive oil, and juice of half of a lime...or a whole if not enough juices. Salt, and pepper to taste, and additional oil, and juice of lime
if preferred.

Serve with pita bread, flat bread, or bread of your choice. Serves 2, generously!


Thank you everyone for your kind comments, and support; and I do appreciate your friendship, even though I don't comment regularly, and often...not even checking my own blog. I must confess that I'm  Pinterest...aholic, and not even bothering with my e-mails every day! (when you receive about 200 e-mails daily, you really have to add another e-mail address...can't see the 'trees' from the forest...as they say!
Have a wonderful weekend, dear friends! xo

Friday, October 24, 2014

Pumpkin Bread

I'm so excited about my Pumpkin Bread, which I rarely make...my daughter is the Pumpkin Bread 'queen' and also makes the best Pumpkin Pie for Thanksgiving, with her amazing homemade crust.
When I was  a 'kid' I hated pumpkins, and squash...how absurd was that! Even now, it's still not my favorites; but I've learned to adapt a liking to all of these wonderful fall treasures!
I normally would not have even made it, but my daughter and family were away for a long weekend last week, kids were out of school the following Monday. I was happy to  'dog sit' for my favorite little guys that I have spoiled since the last few years and they were so excited to have me around to give them treats and take them for walks. In the meantime, I was treated royally by my son and family to invite me over for dinner each evening, so I didn't even have to cook, and just bring dessert which happens to be my 8yr. old granddaughter's favorite...Pumpkin Bread!...my, how times have changed...tastes have changed since I was their age. Kids are so much more adventurous with their foods and are offered a lot more healthier choices!
Instead of googling for a Pumpkin Bread recipe, I decided to look for one in Martha Stewart's cookbook, which was of course a 'thrift find'...a 1995 edition that has so many great recipes...even if the book does not have any photos...you gotta love anything from Martha Stewart! Instead of making one loaf of bread spending precious time to make it, why not make 2 or 3 loaves? I can't even find this recipe online so I will have to type it out, and the modifications I had to make, that even gave it a nicer and much more flavorful, moist bread!
I was totally looking forward to making the Pumpkin Bread, and have an extra loaf to keep. I love these cute little loaf pans, and they're so perfect and handy being attached instead of separated.

Pumpkin Bread
source; Martha Stewart, from the Martha Stewart
cookbook...1995 edition

my modifications in blue

12 Tbsp. (1 1/2 sticks) unsalted butter, at room temperature
I used 1 stick of butter
3 Tbsp. molasses
I omitted the molasses
2 cups sugar
I used 1 1/2 cups sugar
2/3 cup orange juice or water
I used 1 cup fresh orange juice from 2 oranges
also grated the zest from one of the oranges
2 cups pumpkin or squash puree
I used 1 can (15 oz. 425g.) Libby's pumpkin puree
3 1/3 cups flour
I use 3 cups unbleached all-purpose flour
1/2 teaspoon baking powder
I used 1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
I used 1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
I used 1 teaspoon pumpkin spice
1 teaspoon vanilla extract
1 cup raisins or currants
I omitted raisins and currants

Preheat the oven to 350 degrees F. Butter 3- 9x5x3-inch loaf pans.
I sprayed cooking spray (for baking that has flour mixed in) Used 1 used 4 attached mini loaf pans, and 1- 9x5x3 loaf pan.
With an electric mixer, cream the butter, molasses,and sugar until light and fluffy.
I used a metal whisk to cream the butter,eggs and sugar until light and fluffy
Beat in the eggs one at a time.
I added the 4 eggs to the butter, and sugar, the vanilla extract, and whisked it until a light lemony color.
Add orange juice and pumpkin puree and mix well.
Sift the dry ingredients together into a large bowl.
No need to sift...just mix them all together without sifting. 
Add the pumpkin mixture to the dry ingredients with a wooden spoon, stirring well incorporated.
Add the raisins at this time. I omitted the raisins.
Spoon into prepared pans. Bake for 1 hr. or until toothpick inserted comes  out clean. Cool in pans for 10 minutes, then turn out unto racks to cool.
I baked the mini pans for 35 minutes at 350 degrees F. along with the larger loaf pans...took the mini pans out of the oven, leaving the 9x5 loaf pan in the oven...lowered temperature to 325 degrees F. and bake for an additional 20 minutes...tested with toothpick and it was done in 55 minutes.

For Orange Glaze; 2 cups of powdered (icing) sugar, and 1 Tbsp. orange juice...mix it well together, until smooth (you should have a thick paste) ...drizzle on the bread with a soup spoon, or omit the drizzle.

Note: This was the best Pumpkin Bread that turned out so moist, the orange zest and the extra orange juice gave it such a pretty color, and flavor with the vanilla extract addition. The glaze is optional, but you don't have to use it on all the Pumpkin Breads...leave some without it if you prefer!