HOTLINE: Sunday, Oct. 30

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by Nicole Moon

azfamily.com

Posted on October 30, 2011 at 7:00 AM

Updated Friday, Oct 28 at 4:12 PM

Pumpkin & Chili Festival
Brittney Shipp was live out at the Pumpkin & Chili Fest at Schnepf Farms in Queen Creek. For more information go to http://schnepffarms.com/

Fantasy Football Starters
For more information on FantasyFootballStarters.com go to www.fantasyfootballstarters.com or call 480-668-6014

Community Corner: Trick or Treat Can Drive
If you would like to donate to the can drive put together by the Teen Action Council at the Southwest Valley YMCA, cans can be dropped off at the YMCA at 2919 N. Litchfield Road in Goodyear. For more information call 623-935-5193

Dr. Art Mollen
For more information about the health topics Dr. Art Mollen spoke about, call (602)264-9806

Pug A Palooza
The Arizona Pug and Rescue Network will hold its Pug A Palooza event Sunday October 30 from 11am - 2pm at the Villa La Paws Training Resort located at 10640 N. 32nd Street in Phoenix.  For more information call (602) 588-7833 or go to www.arizonapugrescue.com

Wally's Weekly Car Review
For more on Wally Cahill: www.azmotorsportsmania.tv

Holiday Shopping Tips
For more information on Zeches Financial Services call 602-955-2838 or go to www.zechesfinancialservices.com

Down Syndrome Awareness
For more information on Down Syndrome Awareness go to www.sharingds.org

Sunday's Sweetheart
If you'd like to add Sunday's Sweetheart or any other pet to your family, contact The Arizona Humane Society at (602) 997-7585. For more information about AHS events and programs, visit www.azhumane.org.

Chef Dad
To email questions to Chef Dad, email questions@chefdad.com
For more of Chef Dad's recipes go to www.chefdad.com
For more information on Dad's Catering go to www.dadscatering.com

Chef Dad's Pumpkin Bread

INGREDIENTS:
15 oz. Can of Pumpkin Puree
4 Eggs
1/2 Cup Vegetable Oil
1/2 Cup Apple Sauce
2/3 Cup Orange Juice
1 Cup White Sugar
1 Cup Light Brown Sugar
1 tsp. Vanilla Extract
3 1/2 Cups All Purpose Flour
2 tsp. Baking Soda
1 1/2 tsp. Salt
1 tsp. Ground Cinnamon
1 tsp. Ground Nutmeg
1/2 tsp. Ground Ginger
1 Cup Dried Cranberries

COOKING:
1) Grease and flour two 4 x 8 (or three 3 x 7) loaf pans then set aside.  Preheat oven to 350 degrees.
2) In a large bowl combine and whisk together the pumpkin puree, eggs, oil, apple sauce, OJ, both sugars and vanilla extract.  Set aside.
3) In another bowl, combine and whisk together the flour, baking soda, salt, cinnamon, nutmeg and ginger.  Pour this bowl of dry ingredients into your bowl of wet ingredients and mix until just combined.  Finally, add your cranberries and mix into the batter.  Split the batter into the two loaf pans as evenly as you can then bake for about 55-60 minutes or until you can insert a toothpick into the center of the loaf and it comes out clean.

Cooks Notes: This bread freezes well.  Just make sure it's cooled completely before wrapping and freezing.  Optional toppings include butter, vanilla frosting, powdered sugar or cream cheese.

 

 

 

 

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