Pumpkin Chocolate Chip Bread

INGREDIANTS:

3 cups white sugar
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
2/3 cup water
4 eggs
3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
1 bag miniature semisweet chocolate chips
1/2 cup chopped walnuts (optional)

DIRECTIONS:
Preheat oven to 350 degrees F. Grease and flour three 9x5 inch loaf pans.

In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full.

Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from pans.

Homemade Burnt Almond Fudge

“SNELGROVE'S” BURNT ALMOLD FUDGE - HOMEMADE

BY: Kolby Day

3c. Half & Half
1c. Heavy whipping cream
1/2c. High quality baking powder (Ghirardelli recommended)

In large saucepan, pour in 1 cup of the half and half, whisk in baking powder. Once a
nice, thick liquid forms (no chunks!), place over medium heat. Add rest of dairy, heat
slowly to scald dairy until it barely bubbles - do not allow skin to form on top! While
heating, mix the following:

8 Large Egg Yolks
9 oz Sugar by weight or 1¼ C. - (actually just a little less than ¼)

Whisk yolks until creamy & light. SLOWLY add sugar - continue to whisk eggs
vigorously until eggs fall in ribbons off whisk.

When dairy bubbles, temper dairy into eggs - it will take about ⅓ of the dairy to bring up the egg temperature. Pour in rest of dairy. Return mixture to the saucepan. Heat over
low heat, stirring often until 170 degrees F is reached. Remove immediately from heat.
Custard should be nape (coats back of spoon). Place in a storage container. Allow to
cool for a while on counter. This prevents rapid dissipation of extract flavorings.

Once mixture has cooled add:
1t. Almond extract
1t. High quality vanilla extract

Store in fridge at least 8 hours! Do NOT skip this step.
Custard should be below 40 degree before you churn - ideally you want the mixture as
close to 32 degree before you churn - this will create small ice crystals preserving the
creamy texture of the ice cream.

Churn in small batches - fill the custard to about half your churner's capacity. It should
double in size as air is mixed into the custard. Do not allow to over-churn! (about 20
minutes depending on your churner). Note about churning - do not leave your freezing
unit in freezer more than 10-12 hours before churning. Do not churn a double batch!

Clean and refreeze your freezing unit at least 8 hours before churning another batch -
the quality will not be the same otherwise - trust me ;)

Once custard starts to appear like ice cream add a handful of roughly chopped roasted
& salted almonds (I prefer Trader Joe's roasted and salted almonds - they are pretty
close to the ones Snelgroves used.

Transfer soft-serve ice cream into freezer safe storage container. Place a small piece of
plastic wrap over ice cream, then cover with lid - this prevent freezer air from ruining the
texture of the ice cream. Freeze at least 3 hours before serving.
Enjoy!

Yummy Party Slush

This is the slush drink that was served at Grandma's birthday party. Enjoy!

Party Slush
12 oz. apricot nectar
12 oz. pineapple juice
12 oz. frozen orange juice
3 bananas
2 c. sugar
8 c. water.
1 (2-liter) sprite

Combine all ingredients except sprite. I usually mix the apricot nectar, pineapple juice, orange juice, and bananas in the blender then dump it in a large bowl and mix in the sugar and water.

Pour into a 9x13 pan, or two 1-gallon ziploc bags and freeze.

Remove from the freezer for 1-2 hours before serving, mix with sprite, and enjoy!