Baking

Photo courtesy of morguefile.com

The cooler weather we have been having has left me with lots of energy to start baking. A nice apple pie, for example, made with tart Granny Smith apples and plenty of cinnamon. Or maybe some nice pumpkin bread:

Pumpkin Bread Recipe

From the classic Fannie Farmer Cookbook. The recipe calls for a cup of pumpkin purée which you can either get from a can, or make yourself by steaming or roasting the pumpkin pieces, removing the skins, and blending in a food processor.

1 1/2 cups flour

1/2 teaspoon of salt

1 cup sugar

1 teaspoon baking soda

1 cup pumpkin purée

1/2 cup oil

2 eggs, beaten

1/4 cup water

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

1/4 teaspoon allspice

1/2 cup chopped walnuts (optional)

Preheat oven to 350°F (180°C). Sift together the flour, salt, sugar, and baking soda. Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts. Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a straw poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack. Makes one loaf.

Many more pumpkin bread (and other) recipes here.

I have been writing my statement and making the sleeve for my Houston bound journal quilt. When all is said and done, I am happy with how it turned out and glad to have a chance to participate in this last show. I also found that I like the 17" x 22" size. It's big enough to have some impact, yet small enough to manipulate easily.

Now that the journal quilt is finished, it's time to get going on Christmas gifts.