Sunday, September 30, 2007
Friday, September 28, 2007
Thursday, September 27, 2007
Wednesday, September 26, 2007
I started my fall baking with the best pumpkin bread recipe I've ever made.
2/3 c. shortening
2 2/3 c. sugar
1-lb can pumpkin
3 1/3c. flour, sifted
2 tsp. baking soda
1/2 tsp.baking powder
1 1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
2/3 c. chopped pecans/walnuts
1 c. raisins(opt.)
Cream shortening and sugar together. Add eggs one at a time. Add pumpkin and water. Blend in dry sifted ingredients. Stir in nuts and raisins gently. Bake at 350 degrees for 60-70 minutes until toothpick comes out clean. This makes two 9x5 loaves.
Tip: After greasing the pans then sugar them as you would if you were flouring the pan. This makes the crust of the bread even more yummy!
Monday, September 24, 2007
The old adage "out of sight out of mind" holds true in my kitchen
when it comes to containers. Juice made in colored containers goes
bad before it gets used because my family can't see what's in there.
Bags of beans lay unused in the bottom of my cupboard because
frankly, I forget about them. So, my solution is to make a gradual
change to clear containers. I picked these up in one shopping trip
to the thrift store. Glass is my first choice for storing dry goods.
But these clear Rubbermaid containers will work great for liquids.
I made OJ in one of them and my husband actually drank two glasses
one evening. So my theory that if it can be seen it will be consumed
is already proving true. Also, check out the clever uses for glass
containers at thehomespunheart.
Wednesday, September 19, 2007
Tip: Add a few drops of essential oil to your pine cones and place in a storage bag for a few days. Place them in baskets and/or bowls around your house for a fragrant treat.