Holy Delicious Pumpkin Loaf

INGREDIENTS

• 1 1/2 cups pureed pumpkin
• 1/3 cup vegetable oil
• 1 1/3 cup white sugar
• 2 eggs
• 1 1/2 cups flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp Ground cloves
• 1/2 tsp Ground nutmeg

INSTRUCTIONS

1. Preheat oven to 350. Grease and flour one 9x5 loaf pan. (I use oil spray

   

   for baking for this step!)
2. In a large bowl or stand mixer combine pumpkin, eggs, sugar, and oil.  Combine the remaining ingredients in a separate bowl, and slowly add to wet mixture. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back slightly when done, and a knife or toothpick inserted in the center of loaf should come out clean.

Coconut Bread

Ingredients

• 4 Cups bread flour
• ¾ Cup warm milk
• 2 Teaspoon rapid rise yeast
• ¼ Cup white sugar
• 4 Eggs
• ½ Tablespoon salt
• ¾ Cup melted butter
• 1 egg beaten with a splash of water (egg wash)
• Filling
• 1 Cup brown sugar
• 1 Cup sweetened coconut flakes
• 1½ Tablespoon softened butter
• 1 Teaspoon vanilla

Instructions

1. Mix together warm milk, yeast, sugar and eggs.
2. Mix flour and salt, add melted butter.
3. Combine egg mixture to the flour mixture, mix well to form a dough.
4. Turn dough into a well-floured surface and knead until soft and elastic.
5. Place the kneaded dough in a well-oiled bowl.
6. Cover with a cloth and allow to rise for 1 hour or until it doubles in size.
7. Divide dough into 4 equal pieces, and 3 to 4 roll in each pieces.
8. Form dough into a ball, flatten it by hand or rolling pin.
9. Place about 1 tablespoon of filling at the center.
10. Pinch all the side together and twist to seal the edges.
11. Place pinched side down on parchment paper.
12. Cover with cloth and let it rise until doubled in size, about 1 hours.
13. Bake at 350°F for about 5 minutes, brush the top with egg wash.
14. Bake for another 15 minutes or until top becomes golden brown.

Mango Smoothie

Ingredients:

1 cup vanilla yogurt

1 cup unsweetened pineapple juice

1/2 banana, sliced

1 mango - peeled, seeded and chopped

1/2 cup nonfat milk

2 tablespoons cream of coconut (canned coconut cream)

Directions:

In a blender, blend the vanilla yogurt, pineapple juice, banana, mango, milk, and cream of coconut until smooth.

Delicious Carrot Cake with Fluffy Cream Cheese Icing

• ACTIVE: 40 MIN
• SERVINGS: 10

For the Cake

Ingredients:

• 1 cup pecans (4 ounces)
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1 cup vegetable oil
• 1/2 cup buttermilk
• 1 1/2 teaspoons pure vanilla extract
• 4 large eggs
• 2 cups sugar
• 1 pound carrots, peeled and coarsely shredded

For the Frosting

Ingredients:

• 2 sticks unsalted butter, softened
• Two 8-ounce packages cream cheese, softened
• 1 tablespoon pure vanilla extract
• 2 cups confectioners' sugar

1. Preheat the oven to 325°. Butter two 9-inch cake pans; line the bottoms with parchment. Butter the paper and flour the pans.
2. Spread the pecans on a baking sheet and toast for 8 minutes, until fragrant. Cool and finely chop the pecans.
3. In a bowl, whisk the flour, baking powder, baking soda, cinnamon and salt. In a small bowl, whisk the oil, buttermilk and vanilla. In a large bowl, using an electric mixer, beat the eggs and sugar at high speed until pale, 5 minutes. Beat in the liquid ingredients. Beat in the dry ingredients just until moistened. Stir in the carrots and pecans. Divide the batter between the pans and bake the cakes for 55 minutes to 1 hour, until springy and golden. Let the cakes cool on a rack for 30 minutes, then unmold the cakes and let cool completely.
4. In a large bowl, using an electric mixer, beat the butter and cream cheese at high speed until light, about 5 minutes. Beat in the vanilla, then the confectioners' sugar; beat at low speed until incorporated. Increase the speed to high and beat until light and fluffy, about 3 minutes.
5. Peel off the parchment paper and invert one cake layer onto a plate. Spread with a slightly rounded cup of the frosting. Top with the second cake layer, right side up. Spread the top and sides with the remaining frosting and refrigerate the cake until chilled, about 1 hour. Slice and serve.

Eggplant Curry (Mchuzi wa Biringanya)

Ingredients:

• 3 tbsps. olive oil (canola or other vegetable oil can be used)
• 2 chopped onions
• 2 tsps. curry powder
• 2 minced cloves of garlic (or more if preferred)
• 1 tbsp. of grated fresh ginger
• 1-2 chopped hot chili peppers
• 2 large eggplants, chopped, lightly salted, and squeezed to remove some moisture
• 4 chopped potatoes (optional)
• 2 large peeled and chopped tomatoes
• 1 small can of tomato paste (optional)
• salt, black pepper, cayenne pepper (to taste)
• 1 cup coconut milk or yogurt (optional)

Method:

1. Heat oil in a large pot. Sauté onions for a few minutes
2. Add curry powder, garlic, ginger, and chili pepper. Continue frying over high heat for a few more minutes, stirring continuously.
3. Add eggplant and potatoes if any. Stir and fry until eggplant begins to brown. Reduce heat and simmer for ten minutes.
4. Stir in tomatoes and the tomato paste. Add the rest of the seasoning (salt, black and cayenne peppers etc.).
5. Simmer until sauce is thickened and everything is tender.
6. Stir in coconut milk or yogurt (if desired) just before serving.
7. Garnish with fresh cilantro.
8. Serve with Chapati, Ugali or Rice.

***Cooked Ground beef (browned separately with lime juice and the same spices can be added along with the eggplant).