This time of year, I enjoy seeing what others come up with in the kitchen to share at family gatherings. For me it’s even fun to see what I come up with because I tend to experiment with recipies, and yes, many have turned out not edible. Sometimes I surprise even myself when something turns out really nice. This was one of those days.
During the holidays, I keep going back to the first recipe that I can ever remember following. The recipe was my Grandmother Hazel’s famous PUMPKIN BREAD recipe which as a young girl, I learned to bake under her tutoring. It was a precious time, and a precious recipe.
Grandmom Hazel (right) with friends in the 1960’s (Laramie, Wyoming)
Over the years, I have either omitted something, changed up the spices, added other spices or changed the measurements to suite our tastebuds. But, I have never made a better PUMPKIN BREAD than she did, only different. Today I really changed up the recipe and taste. I soaked a cup of “fruitcake mixed fruits” in Brandy, yes Brandy, for several hours. Then I mixed up the recipe and added a little extra cinnamon and cloves, and even some dried ginger. Since I use farm fresh eggs in any baking, I really cleaned up a good portion in the bottom of the bowl, and I’m still not sorry.
Must have been the Brandy...
Even after all this, the change was nice - and definately a surprise for the Husband when he bit into a Pumpkin Brandy Fruitcake Bread Muffin (early) and thought he was getting the old recipe. :-)
But the bottom line is – you can’t mess with perfection and Grandmother Hazel’s recipe was and still is the best!
THANKS FOR THE MEMORIES, GRANDMOM!
~ Gwen of IRISH ACRES
