Tag Archives: annabel’s & co. catering

Delicious Salad

© Annabel's & Co. Catering, 2015

© Annabel’s & Co. Catering, 2015

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Delicious Fall Treats

© Annabel's & Co. Catering, 2015

© Annabel’s & Co. Catering, 2015

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Delicious Pumpkin Bread

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Servings: Makes 2 loaves
Prep Time: 20 Minutes
Cook Time: 65 Minutes
Total Time: 1 Hour 30 Minutes
Ingredients:

2 cups all-purpose flour, spooned into measuring cup and leveled-off
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon ground nutmeg
2 cups sugar
1-1/2 sticks (3/4 cup) unsalted butter, softened
2 large eggs
1 15-ounce can 100% pure pumpkin (I use Libby’s)
Instructions:

Preheat oven to 325 degrees. Lightly grease two 8 ½” x 4 ½” loaf pans.
Combine flour, salt, baking powder, baking soda, and spices in a bowl; use a whisk to mix well and set aside.
In large bowl of an electric mixer, at medium speed, beat butter and sugar until just blended. Add eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in pumpkin.
At low speed, beat in flour mixture until combined. Turn batter into prepared pans, dividing evenly, and bake for about 65 – 75 minutes, or until cake tester inserted in center comes out clean. Let loaves cool in pan about 10 minutes, then turn out on wire rack to cool completely. Fresh out of the oven,the loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.

(Source: onceuponachef.com)

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Delicious Throwback Thursday

Check out the fun way we served guacamole in this throwback to an event last year! T’is the season.

© Annabel's & Co. Catering, 2015

© Annabel’s & Co. Catering, 2015

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Even More Delicious Salads

© Annabel's & Co. Catering, 2015

© Annabel’s & Co. Catering, 2015

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© Annabel’s & Co. Catering, 2015

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Delicious Southwest Corn Pudding

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Ingredients:

1 tablespoon olive oil
1 tablespoon butter
1 medium onion, halved and thinly sliced
1 1/2 cups fresh corn kernels (3 ears), or thawed frozen whole kernel corn
1/2 cup chopped red sweet pepper
1/2 teaspoon ground cumin
1/4 cup cornmeal
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 14 1/2 – ounce can cream-style corn
4 eggs, lightly beaten
1 4 – ounce can diced green chiles, undrained
1 cup shredded sharp cheddar cheese (4 ounces)
1 tablespoon butter

Directions:

Heat oil and 1 tablespoon butter in a 9- or 10-inch cast-iron or other heavy oven-going skillet over medium-high heat. When butter is melted and begins to bubble, add onion. Cook for 5 minutes or until onion is soft and beginning to brown, stirring occasionally. Add corn kernels, sweet pepper and cumin. Cook and stir for 3 minutes more. Remove skillet from heat to cool slightly.
Meanwhile, in a medium bowl, combine cornmeal, flour, and salt. Add cream-style corn, eggs, undrained chiles and cheese; stir just until combined.
Fold onion mixture into cornmeal mixture. Return skillet to medium heat and add 1 tablespoon butter. When butter is melted, tilt skillet to coat bottom with butter. Pour batter into skillet.
Transfer skillet to a 350 degrees F oven and bake for 30 to 35 minutes or until a knife inserted near the center comes out clean. Serve warm.

(Source: midwestliving.com)

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