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Bob’s Red Mill Bread Contest ~ Swirled Pumpkin Bread

August 17, 2014 · by Carrie Trax ·

Swirled Pumpkin BreadIt has been a great year for me this year at the 2014 Clackamas County Fair in Canby, Oregon.  I won 120 ribbons and was named “Queen of the Kitchen” and “Queen of the Fair”.  One of the best awards was winning the Bob’s Red Mill Bread Contest at the fair.  This pumpkin bread is made with Bob’s Red Mill white flour, whole wheat flour, rolled oats, dried cranberries and topped of with some of his raw pumpkin seeds.  The swirl of cinnamon and sugar make this bread great for the dinner table or for making French toast for breakfast.  I am also going to use it next time I make some bread pudding….yum!

Swirled Pumpkin BreadSwirled Pumpkin Bread
5 cups Bob’s Red Mill flour
3 cups Bob’s Red Mill whole wheat flour
2 cups Bob’s Red Mill quick cooking rolled oats
2/3 cup packed brown sugar
2-1/2 teaspoons pumpkin pie spice
1-1/2 teaspoons salt
1 teaspoon sugar
2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water (120° to 130°)Swirled Pumpkin Bread
1 cup canned pumpkin
1/3 cup unsweetened applesauce
1/3 cup canola oil
2 eggs, lightly beaten
1/2 cup Bob’s Red Mill dried cranberries

FILLING:
1/4 cup butter, softened
1/2 cup packed brown sugar
1 teaspoon ground cinnamon

TOPPING:
1 egg, slightly beaten
1 teaspoon water
2 tablespoon Bob’s Red Mill quick cooking rolled oats
2 tablespoon Bob’s Red Mill raw pumpkin seeds
In a large bowl, combine 2 cups all-purpose flour, whole wheat flour, oats, brown sugar, pumpkin pie
spice, salt, sugar and yeast. Beat in the warm water, pumpkin, applesauce and oil just until moistened.
Add eggs; beat until smooth. Stir in enough remaining all-purpose flour to form a firm dough. Add
cranberries. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface and divide the dough in half. Roll each dough into an 18-in. x 9-in. rectangle; brush with butter to within 1/2 in. of edges. Combine brown sugar and cinnamon and sprinkle over dough. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place seam side down in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. In small bowl mix egg and water. Brush on loaves and sprinkle each with 1 tablespoon oats and 1 tablespoon raw pumpkin seeds. Bake at 350° for 55 minutes or until golden brown and internal temperature is 190 degrees. Check bread after 25 minutes if getting really brown tent a piece of aluminum foil over each loaf for the remainder of the baking time. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves.

Swirled Pumpkin Bread

In addition to this Swirled Pumpkin Bread you can also try my 2012 Winning Recipe “Blue Ribbon Honey Wheat Oat Bread”

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Filed Under: Award winning recipes, baking, breakfast, Fresh From Oregon, Oregon made products, Thanksgiving · Tagged: Bob's Red Mill, bread, breakfast, fresh baked, homemade, Oregon made, whole wheat

Chocolate Coconut Peanut Butter Cookies

March 20, 2013 · by Carrie Trax ·

2013.03.19@20.31.40Some of my Fresh From Oregon dishes do not always come from a trip to the local farmers market for local grown fruits and 2013.03.19@17.45.02vegetable but from local Oregon made products.  Wild Squirrel Peanut Butter is one of my most recent discovers of Oregon made products.  Here is their story “One day, at their apartment in Eugene, Oregon, University sophomores Keeley and Erika were scraping the bottom of yet another jar of peanut butter. With no more peanut butter and a surplus of celery, they were faced with a familiar conundrum.  Luckily, they had a bag of raw peanuts, a brand new food processor, and two squirrelly little minds. It didn’t take long before they had created a delicious batch of homemade peanut butter.”  I picked up a jar of their Chocolate Coconut Peanut Butter and a jar of the Honey Pretzel Peanut Butter to see what I could create.  Their other flavors of peanut butter are Cinnamon Raisin and their newest Sesame Cranberry.  They also have almond butters, Chocolate Sunflower and Vanilla Espresso.  The first thing I wanted to make was a peanut butter cookie and give it a make over with the Wild Squirrel Chocolate Coconut Peanut Butter.  Enjoy the cookies below with a big glass of milk!  You can find Wild Squirrel Peanut Butters and Almond Butters at these local stores or order online from their website.

Chocolate Coconut Peanut Butter Cookies2013.03.19@18.13.072013.03.19@19.57.002013.03.19@17.50.40

Cookie:
1/2 cup butter
1/2 cup Wild Squirrel Chocolate Coconut Peanut Butter
1/2 cup sugar (Plus additional for rolling cookies in before baking)
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla extract
1 1/4 cups flour
3/4 teaspoon baking soda
1/4 teaspoon salt
Garnish:
3/4 cup semisweet chocolate
1/2 cup toasted coconut

Preheat oven to 350 degrees.  Combine butter, peanut butter, sugars, egg and vanilla in the bowl of a stand mixer and mix until combined about 1 minute.  In separate bowl add flour, baking soda and salt and mix to combine.  Add to the wet ingredient and mix until fully combined, about 2 minutes.  Form into 1-inch balls, roll in the sugar and place on baking sheet, flatten with a fork creating a criss-cross design.  Bake 10-12 minutes until brown.  If you under bake until lightly brown you will have a soft cookie but if you like a cookie with a crisp crunchy taste bake at the higher time until brown.  When cool melt chocolate and drizzle over the cookies and immediately sprinkle with the toasted coconut.  Tip: Make sure you fully mix the peanut butter when you open the jar, you will see the oil is separated and laying on the top.

2013.03.19@20.20.34

Filed Under: baking, Chocolate, cookies, Oregon made products · Tagged: baking, Chocolate, coconut, cookies, Oregon made, peanut butter

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