This is a marvelous recipe for Pumpkin Bread... it even freezes well:)
Pumpkin Bread
3 c sugar
1 c oil (I use canola but you could you vegetable)
4 eggs
1 tsp salt
1 T. nutmeg
1 T. cinnamon
2/3 c water
2 c pumpkin (I use a 15oz can of pumpkin)
3 1/2 c flour
2 tsp baking soda
Mix all the ingredients together and put either into two greased loaf pans or muffin tins. If making loaves, bake at 350 for 1 hour or until done. If making muffins, bake at 350 for 25 minutes or until done. Enjoy!
Makes 2 large loaves or 36 regular muffins.
Friday, January 16, 2009
Wednesday, January 7, 2009
Herb Rubbed Bison Roast
Well, you may remember awhile back we went to a buffalo farm... on that adventure we picked up several different cuts of bison- one of which was a roast. And cooked like the directions below it was quite good... we hardly had any leftovers:) I think that this rub would be wonderful on any type of roast... if there are children in the house you may cut down on the cayenne pepper:) 
Herb Rubbed Bison Sirloin Tip Roast
Prep: 20 minutes Roast: 75 minutes Stand: 15 minutes
1 tbsp. paprika
2 tsp. kosher salt or sea salt, or 1 tsp. salt
1 tsp. garlic powder
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. ground black pepper
1/2 tsp. onion powder
1/2 tsp. cayenne pepper
2 tbsp. olive oil
1 3 to 3 1/2 pound boneless bison sirloin tip roast
Roasted vegetables (optional)
Step 1: In a small bowl combine paprika, salt, garlic powder, oregano, thyme, black pepper, onion powder and cayenne pepper. Stir in oil until well combined. Set aside. Trim fat from roast. Spread oil mixture over surface of meat. Place meat on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of meat.
Step 2: Roast in a 375 degrees F oven for 15 minutes. Reduce oven temperature to 300 degrees F. Roast 60 to 65 minutes more or until meat thermometer registers 140 F. Cover roast tightly with foil and let stand in pan on a wire rack for 15 minutes. The temperature of the meat after standing should be 145 degrees F (medium rare). Thinly slice meat across the grain to serve. Serve with roasted vegetables, if desired. makes 8 servings.
Herb Rubbed Bison Sirloin Tip RoastPrep: 20 minutes Roast: 75 minutes Stand: 15 minutes
1 tbsp. paprika
2 tsp. kosher salt or sea salt, or 1 tsp. salt
1 tsp. garlic powder
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. ground black pepper
1/2 tsp. onion powder
1/2 tsp. cayenne pepper
2 tbsp. olive oil
1 3 to 3 1/2 pound boneless bison sirloin tip roast
Roasted vegetables (optional)
Step 1: In a small bowl combine paprika, salt, garlic powder, oregano, thyme, black pepper, onion powder and cayenne pepper. Stir in oil until well combined. Set aside. Trim fat from roast. Spread oil mixture over surface of meat. Place meat on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of meat.
Step 2: Roast in a 375 degrees F oven for 15 minutes. Reduce oven temperature to 300 degrees F. Roast 60 to 65 minutes more or until meat thermometer registers 140 F. Cover roast tightly with foil and let stand in pan on a wire rack for 15 minutes. The temperature of the meat after standing should be 145 degrees F (medium rare). Thinly slice meat across the grain to serve. Serve with roasted vegetables, if desired. makes 8 servings.
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