Fall is in the air and with it comes one of the brightest events in New Jersey – THE GLOW: A Jack O’ Lantern Experience. Throughout the month of October, be dazzled by the magic of THE GLOW, an enchanting and unforgettable walk through event featuring more than 5,000 hand-carved, illuminated Jack O’ Lanterns displayed in elaborate...
This pumpkin bread recipe has been passed down from generation to generation in Taya Kyle’s family, starting with her Great-Great Aunt Blanche. As a young girl, her mom would bake the loaves and gift them to friends and neighbors during the holiday season. She carried on the tradition with her husband, Chris Kyle, and it continues today with their two children.
AUNTIE B’S PUMPKIN BREAD
Makes 2 large loaves or 8 small loaves
1 c. vegetable oil
⅔ c. sour cream
2 c. canned pumpkin (Libby’s brand recommended)
3⅓ c. flour
3 c. sugar
2 tsp. baking soda
2 tsp. salt
1½ tbsp. cinnamon
1 tbsp. nutmeg
Preheat oven to 350°F.
In a large bowl, mix together vegetable oil, sour cream, canned pumpkin, and eggs. In a separate bowl, mix together flour, sugar, baking soda, salt, cinnamon, and nutmeg. Combine flour mixture with pumpkin mixture in large bowl.
Grease loaf pans with butter. Sprinkle a little flour on top of greased pan to make sure loaves come out easily. Pour batter into greased loaf pans. Bake for 1½ hours. Test with a toothpick or knife in center. It will come out clean when the bread is done.
Cool for a few minutes and then turn pan over, removing loaf from pan. Transfer to a cooling rack to cool the rest of the way. To make sure it comes out smoothly, run a butter knife along the edges of the loaf pan before turning it upside down.
Wrap in plastic cling wrap after it has cooled. Then wrap in aluminum foil and store in refrigerator.
Serve warm or cold.
NOTE: If baking in a pure convection oven, preheat to 325°F and bake for 85 minutes.
'Fox & Friends' had their annual Fall Festival this weekend! If you and your family are headed out to your local farm, pumpkin patch or apple orchard this fall, here are some fun activities to try and more!
Thank you to everyone who made the 'Fox & Friends' festival a success. To watch the segments or for more information on anything that...
As seen in "The Happy Cook"
By now, most people know that gluten-free does not necessarily mean healthy or light. While it’s true that many (most?) of us could benefit from having a little less gluten in our diets, the alternative of noshing on hyper-processed food that traditionally has gluten and now doesn’t is not much better.
Whenever I can, I choose foods that never had gluten to begin with. But the convenience of having frozen waffles on hand for fast breakfasts cannot be denied. I came up with this gluten-free recipe since I wasn’t in love with the options in my freezer section that tasted fine but left me famished an hour later. I add protein powder and chia and/or flaxseeds for fiber and healthy fats to keep these as filling as they are delicious. You can make a bund and freeze them – just pop one in the toaster when you’re ready to eat. And one quick note: Sweet rice flour has a higher starch content than standard rice flour; it gives amazing results in the recipe, so don’t substitute!
1 c. sweet white rice flour
¾ c. almond flour
1/3 c. cornstarch
1/3 c. ground chia seeds or flax meal
1/3 c. protein powder (I like unflavored or vanilla pea – or whey-based options)
2 tsp. baking powder
½ tsp. kosher salt
4 large eggs, separated
1½ c. buttermilk, plus more to loosen the batter
2 tsp. pure vanilla extract
2 tbsp. granulated sugar
4 tbsp. unsalted butter, melted, plus more for the pan
Preheat the oven to 250°F. Heat a waffle iron to high heat.
In a medium bowl, whisk together the rice flour, almond flour, cornstarch, ground chia seeds or flaxmeal, protein powder, baking powder, and slat.
In a separate medium bowl, beat all 4 egg yolks, the buttermilk, and the vanilla. Stir the buttermilk mixture into the dry ingredients, mixing just until combined. Batter should look like traditional pancake batter, so add a little bit more buttermilk or water if it is too thick a paste.
In a stand mixer fitted with the whisk attachment (or a large bowl if using a hand mixer), beat 2 egg whites on medium speed until they are frothy, 30 seconds to 1 minute. Reserve the remaining egg whites cover in the refrigerator for up to 2 days. Slowly start to sprinkle in the sugar and increase the speed to medium-high until the whites hold stiff peaks.
Whisk ¼ of the beaten whites into the batter, then fold in the remaining beaten whites. Continuing to slowly fold the batter, drizzle the melted butter.
Using a dishtowel or brush dipped in melted butter, lightly coat the waffle iron and, following the manufacturer’s instructions, fill the mold without overflowing. Cook until browned, then transfer to a baking sheet to keep warm in the oven while you make the remaining waffles.
The Rite Aid Foundation teamed up with Folds of Honor to take children’ dreams to new heights — literally. The nonprofits launched The Dream Ship, a traveling hot air balloon decorated with drawings of children’s dreams for the future. Together, they hope to raise awareness for Folds of Honor and help bring scholarships to the children of...
Actress Jamie-Lynn Sigler is visiting 'Fox & Friends' on September 29th to discuss her life with multiple sclerosis (MS).
Sigler is involved with Reimagine Myself, which serves as an inspiring resource for those living with this chronic disease.
CLICK HERE to learn more.
From the Reimagine Myself website:
The site features personal stories, ideas,...
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