Sugarbush Hill: Food

The Best Pumpkin Bread

10/29/2019

It's almost Halloween, there are big piles of leaves in our yard begging to be jumped in and the smell of pumpkin, apple and spices has filled our home. When the weather gets cooler, I begin baking more it seems than any other time of year. I seem to have more overripe bananas for bread and I'm always grabbing an extra pie pumpkin for puree-or a can of puree if I'm not feeling like taking the time to make my own. This is a slight variation to my chocolate chip pumpkin bread recipe, and I'd like to note that the pumpkin puree can also be switched out with mashed banana for a yummy banana bread. I switched it up a little bit this year because I found these amazing pumpkin spiced pumpkin seeds at Trader Joes this year and they are delicious. I love how Starbucks tops their pumpkin loaf with pumpkin seeds and when I saw these, I knew exactly how I was going to use them. They are also amazing as a salad topper. This bread is moist and packed with pumpkin flavor. It's a favorite in our house and I make it year round.

Love,

Molly

Pumpkin Bread

Ingredients

2 C all-purpose flour
1 tsp baking soda
1 tsp pumpkin pie seasoning

1 tsp ground cinnamon
1/2 teaspoon salt
1 (15oz.) can pumpkin puree

4 eggs, beaten
1 1/4 C vegetable oil
2 cups granulated sugar
2 (3oz.) pkg. cook and serve vanilla pudding1/4 C Pumpkin Seeds

Directions

Preheat oven to 350F. In a medium bowl, whisk together flour, baking soda, pumpkin pie seasoning and salt. Set aside.

In the bowl of your electric mixer or large mixing bowl, combine eggs, oil and pumpkin puree. Next add sugar and pudding and mix until completely combined. Now slowly add the flour mixture. Do not over mix, it will make the bread tough.

Spray two 9" loaf pans with non-stick cooking spray. Then pour 1/2 the batter into each loaf pan.

Bake at 350F for 60 minutes or until tester placed into center of loaf comes out clean.

Allow bread to cool completely before removing from pans.

This recipe can also be made into muffins or mini loaves. Adjust the cook time accordingly. Mini muffins bake in about 12-15 minutes and mini loaves 20 minutes.

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CAMPFIRE CHILI

10/21/2017

It was such a nice Indian Summer kind of fall day. We spent the day decorating for Halloween, raking and blowing the copious amount of leaves that have fallen thus far and picking up sticks and whatnot to prepare for a fall backyard campfire, because tonight we're also roasting hot-dogs with our chili! I couldn't find our dutch oven so we weren't able to make it on the fire, but it's just as delicious either way. Chad kicked it up a notch last year and added a couple diced, roasted, hatch chili peppers and won spiciest chili at our ward fall festival. I hope ya'll enjoy it as much as we do!

Love,

Molly

Burton Family Campfire Chili by Molly & Chad Burton

Ingredients

1 lb. ground beef

1 lb. ground pork2 Tbs. extra-virgin olive oil
1 white onion, diced
1 green bell pepper, diced
4 cloves garlic, minced
1 can of mild diced chilis
3 Tbs. chili powder
2 tsp. cumin
1 tsp. oregano
1 tsp. Kosher salt
1 tsp. black pepper
1/4 tsp. cayenne pepper
2 cans diced tomatoes - 16 oz. (I tend to use
2 cans tomato sauce - 32 oz.
2 cans kidney beans - 16 oz. drained

1 can pinto beans - 16 oz. drained

2 tsp. liquid smoke (only if you need to make on stove top)Shredded cheese, hot sauce and sour cream to top off your chili

Directions

In a large pot or dutch oven, add the olive oil over high heat. Add the onion, green pepper, and garlic and cook over medium heat, stirring occasionally as not to burn until vegetables are soft (about 5 minutes). Next add the chili powder, cumin, oregano, salt, pepper and cayenne pepper. Stir until combined. Add the ground beef and pork and cook over medium-high heat until browned. I use a 90/10 ground beef so very little grease is produced and there is no need to drain. Once the meat is browned add the diced tomatoes, tomato sauce, kidney pinto beans. Bring to a bubble and reduce to low heat and simmer for an hour. We often cook this recipe over a fire as well, hence the name. It tastes extra yummy on the fire, but it does take some careful watching (to keep the coals hot) and stirring to keep the bottom from burning. When it's done, top with sour cream, cheese and hot sauce!

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10/05/2016

"Po-ta-toes. Boil 'em, mash 'em, stick 'em in a stew."
-Sam Gamgee, Lord of The Rings

I don't know about you, but when the weather starts to cool down and the leaves begin to fall from the trees, there aren't many better options for lunch or dinner than a steaming bowl of soup. This loaded potato soup was inspired by Isabella who asked for potato soup, but "like baked potatoes, Mom". It is based upon the recipe I traditionally use. You can find it HERE. It turned out really cheesy and creamy and absolutely perfect for the rainy, cold evening dinner. River even told me it was really good, but "still not as good as Nana's". Seriously? I will NEVER make a potato soup for this kid that will beat the one my mom makes for him. And the kicker? I'm pretty sure it's basically the SAME recipe! Oh, well. It's super easy and is ready in about 45 minutes from chopping ingredients to on the table ready to eat. I hope your family loves it as much as mind did.

Love,

Molly

Loaded Potato Soup

Ingredients

1/2 lb bacon, diced

1/2 medium yellow onion, diced

3 Tbs flour

4 C chicken broth

3 lbs red potatoes, peeled and 1 in dice

2 C whole milk

1 1/2 C shredded cheddar cheese

Toppings: shredded cheese, sour cream, diced jalapenos, sliced green onions, diced bacon, salsa

Directions

Heat a stockpot over med-high heat. Add diced bacon and cook until crisp. Remove with a slotted spoon onto a plate lined with paper towel to drain, leaving about 2 Tbs bacon grease in pot. Reduce heat to medium, add diced onions.
Cook until soft and translucent, about 5 minutes. Sprinkle flour over onions and cook, stirring constantly, for about a minute. Slowly pour in the chicken broth, whisking constantly until smooth. Add diced potatoes, bring to a boil and simmer until potatoes are very soft about 15 minutes.
Using a potato masher, crush potatoes to thicken soup, but be sure to leave some chunks. Stir in the shredded cheese until melted and smooth. Add milk, bring back to a simmer and cook for an additional 10 minutes until hot.
Ladle soup into bowls and allow each individual to add their own toppings. Serves 6-8.