Hooray pumpkin season! Every year I make at least a few loaves of sweet, spicy pumpkin bread, but this year I got wild and added a handful of raisins and cinnamon chips to the quick-bread batter, and the result was my favorite pumpkin bread yet.
Allow me to share a story…
My parents host our family Thanksgiving. I’m not sure how it came to be, but my participation includes going home the day before to help my mom prepare the food and get the house ready for guests.
She says I get to be her “special helper.” I tell her it’s not that special, but I show up every year anyway.
Last year I wanted to make my mom her favorite cookies, Italian Clove Cookies. I had never made them before, so I didn’t know that the dough is very thick and that her recipe would call for an awful lot of it.
Long story short, I broke her hand mixer and she didn’t get any cookies.
I initially thought today’s post wouldn’t be much of a “vintage tradition in today’s kitchen”, but I have since realized I wasn’t thinking back far enough.
I got the recipe for these Apple-Cinnamon Oat Squares from the Jan/Feb Whole Foods “Whole Deal” flier, and I knew I would like these based purely on the ingredients list. They are wholesome (obviously), simple, and proudly rustic.
Last weekend Kayte introduced me to the German Baked Pancake. More like an enormous popover than a pancake, the entire thing is baked in an oven-proof skillet and served in wedges. I don’t know how I managed to live nearly thirty years without knowing about this dish. Shameful!
I grew up with two kinds of coffee cake…the homemade tube-pan version my mom made and the Drake’s packaged version my grandparents always had in the cabinet, alongside the Devil Dogs and Swiss Cake Rolls.
My mom’s version, sweet and crunchy with nuts, memorably served as my birthday cake one year when I had a pancake breakfast party. The packaged version (and Nana) consoled me when I had to stay home from school with the chicken pox in kindergarten.