Northern & Central Midwest

December, 2001
Regional Report

Recipes

The Best Pumpkin Bread You'll Ever Eat
Ingredients

One third cup skim milk

1 and one half tablespoons vegetable oil

2 large eggs and 2 egg whites or 4 eggs

2 cups cooked and pureed pumpkin (or 1 can processed pumpkin)

1 cup quick-cooking oats

1 cup sugar

2 teaspoons baking powder

2 teaspoons cinnamon

One half teaspoon baking soda

One half teaspoon salt

One half cup chopped pecans



Streusel topping

One half cup chopped pecans

4 tablespoons sugar

3 tablespoons butter cut into small pieces

One half teaspoon cinnamon



Preparation

Combine streusel ingredients until crumbly. Set aside.



Combine first five ingredients and mix well with a whisk. Combine dry ingredients; mix well and make a well in center. Add pumpkin mixture to dry ingredients, stirring just until moistened. Fold in pecans. Put into two 8- by 4-inch loaf pans coated with cooking spray. Top with streusel and bake at 350F for 50 minutes to an hour or until a pick comes out clean. Cool on wire rack.

Favorite or New Plant

Paperbark Maple (Acer griseum)
I just removed a diseased, misshapen old star magnolia in a prominent spot off our sunroom. After considerable research, we put in the "perfect" plant - a paperbark maple. This small maple becomes about twenty feet tall with about half the spread, making it a perfect small landscape specimen plant. The beautifully exfoliating bark is cinnamon brown with touches of amber and pink, absolutely stunning against a backdrop of snow. Its foliage is bluish green in summer and turns to magnificent shades of russet and orange in fall. The plants are quite hardy in USDA Zones 4 to 8, and perform well in acid or clay soils as long as it is fairly well drained.

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