Downeast Maine Pumpkin Bread

I tried this recipe for a halloween party we went to this weekend. To my surprise everybody loved it. Even people who don't like pumpkin loved this bread. It is very moist and sweet. My favorite part is that it makes your kitchen smell like fall!

1 (15oz) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 ½ cups all-purpose flour
2 tsp baking soda
1 ½ tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
½ tsp ground cloves
¼ tsp ground ginger

1. Set oven to 350 degrees. Grease and flour three 7x3 loaf pans or 24 muffin tins.

2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

3. Bake for 50 minutes for a loaf or 30 minutes for muffins. Loaves are done when toothpick inserted in center comes out clean.

*Note: add half a bag of mini chocolate chips to batter for extra yummieness

Artichoke and Mushroom Pasta

This is such a fantastic dish. Artichokes have a distinct flavor but if you like them at all you have to try this dish. It has become one of my favorite dishes. Hope someone will try it and like it.

Artichoke and Mushroom Pasta

6 oz capellini pasta
3 Tbs. olive oil
8 oz mushrooms thinly sliced
2 garlic cloves, thinly sliced
1 tsp dried oregano
1 (9oz) pkg frozen artichoke hearts or one can, thawed, thinly sliced
1 ½ cups, chicken stock or canned low salt broth
2 tsp fresh lemon juice
1 tsp grated lemon peel
¼ tsp dried crushed red pepper
5 Tbs. butter, room temperature
1 ½ Tbs chopped parsley
¾ cup grated Asiago Cheese (about 2 oz) plus more for garnish

1. Cook pasta until tender but still firm to bite. Toss with 1 Tbs oil.

2. Heat 2 Tbs oil in heavy large skillet over med-high heat. Add mushrooms, garlic and oregano; sauté until golden, about 4 minutes. Add artichokes; sauté 3 minutes. Add stock, lemon juice and peel and crushed red pepper and cook until slightly thickened, about 5 minutes. Add butter; whisk until just melted. Add pasta and parsley; toss until pasta is coated and heated through. Add ¾ cup cheese and toss to coat. Season to taste with salt and pepper. Transfer to large bowl. Serve with additional cheese.