Recipes

Recipes this month were provided by the National Federation of the Blind of Montana.

Keto and Diabetic Friendly Pumpkin Bread
by Robert Jaquiss

Robert Jaquiss lives in Missoula, Montana, and serves as the secretary of the National Federation of the Blind of Montana.

Ingredients:
3-1/2 cups blanched almond flour
1 teaspoon fine sea salt
1-1/2 teaspoons aluminum-free baking soda
2 tablespoons ground cinnamon
1 tablespoon pumpkin pie spice
10 large eggs
1 15-ounce can pumpkin puree (not pumpkin pie filling)
3/4 cup Swerve or Splenda
1 tablespoon vanilla extract
1 cup of optional mix-ins: chopped pecans or walnuts

Method: Preheat oven to 350 degrees. Place rack in center of the oven. Grease two eight-by-four-inch loaf pans or use two silicone loaf pans. Combine the pumpkin, eggs, Swerve, and vanilla in an electric mixer. Add the dry ingredients one at a time; mix well. Divide the batter between the two loaf pans and smooth the top of the batter. Bake for forty-three to forty-six minutes or until a toothpick inserted in the center of the loaf comes out clean. Remove from oven and set aside to cool for about thirty minutes on rack. Store in resealable plastic bags in refrigerator for up to five days; the bread can also be frozen. Note: Almond flour should be refrigerated in a sealed bag. I found the best price for almond flour at Costco.

Classic Shortbread
by Karen James

Karen says, “This is a quick and easy sweet treat!” She is a longtime Federationist and the wife of Rik James, president of the At-Large Chapter of the NFB of Montana.

Ingredients:
1/2 cup softened butter
1/3 cup confectioners sugar
1/4 teaspoon vanilla
1 cup all-purpose flour

Method: Cream butter, add sugar, then vanilla. Work in flour using a fork or clean hands. Press dough into a greased round cake pan and prick surface of dough with a fork. Preheat oven to 325 degrees. Bake shortbread for thirty minutes. Let shortbread cool in pan for ten minutes. Flip pan, removing shortbread onto flat surface. Cut shortbread into eight pie-shaped pieces.

Mile High Biscuits
by Karen James

Ingredients:
3 cups flour
2 tablespoons sugar
3/4 teaspoon salt
1 tablespoon plus 1/2 teaspoon baking powder
3/4 teaspoon cream of tarter
3/4 cup butter, softened
1 egg, beaten
1 cup milk

Method: Combine dry ingredients and cut in butter with a pastry blender. Combine egg and milk. Add to dry ingredients and stir until moistened. Knead ten times. Roll out dough one inch thick, cut with 2-1/2 inch cutter. Place on an ungreased baking sheet and bake in oven at 425 degrees for twelve to fifteen minutes.

Cowboy Coffee
by Karen James

Ingredient:
Ground coffee (amount determined by number of cups of coffee desired)

Method: Fill coffee pot full of fresh water. Bring to a boil. Remove from stove and stir in ground coffee, allowing 1/2 cup per six cups of water. Stir and return to heat briefly. Pull off heat source and allow grounds to settle to bottom of pot. Strain into cups.