Monday, August 8, 2011

Fantastic Pumpkin Bread.

There is nothing better than the smell of fresh pumpkin bread on a cool morning.

Downeast Maine Pumpkin Bread

Submitted By: Laurie Bennett
Photo By: DetectiveL
Prep Time: 15 Minutes
Cook Time: 50 Minutes
Ready In: 1 Hour 5 Minutes
Servings: 24
"Spiced with cinnamon, ginger, nutmeg and cloves, this bread improves with age, so plan to make it a day ahead if possible."
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
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 about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
ALL RIGHTS RESERVED © 2011 Printed from 8/8/2011

Friday, August 5, 2011

Friday Project.

Little Girl's Ruffle Skirt with a tie back.

Thursday, August 4, 2011

A touch of Robin's Egg Blue.

My project for the day: I made a little dress for a friend who is hopefully having a girl. I feel pretty good that I finished it in one day and it turned out for the most part the way I wanted it to clean my seriously neglected house.

Front: Button straps with a pleated skirt.

Back: Adjustable tie.

Chocolate Souffle

Made Chocolate Souffle for the first time. Note to self: Either get deeper souffle dishes or make smaller souffles. I had no trouble getting them to rise, I just had a hard time keeping them in the dishes. But Eddie thought they were the best things I have ever made so thankfully looks are not the most important thing to him.

Chocolate Soufflé
Gourmet | February 2002
Yield: Makes 2 to 4 servings
Active Time: 20 min
Total Time: 45 min

1/3 cup sugar plus additional for sprinkling
5 oz bittersweet chocolate (not unsweetened), chopped
3 large egg yolks at room temperature

6 large egg whites
Accompaniment: lightly sweetened whipped cream
Special equipment: a 5 1/2- to 6-cup glass or ceramic soufflé dish

Preheat oven to 375°F. Generously butter soufflé dish and sprinkle with sugar, knocking out excess.

Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally until smooth. Remove bowl from heat and stir in yolks (mixture will stiffen).

Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add 1/3 cup sugar, a little at a time, continuing to beat at medium speed, then beat at high speed until whites just hold stiff peaks. Stir about 1 cup whites into chocolate mixture to lighten, then add mixture to remaining whites, folding gently but thoroughly.

Spoon into soufflé dish and run the end of your thumb around inside edge of soufflé dish (this will help soufflé rise evenly). Bake in middle of oven until puffed and crusted on top but still jiggly in center, 24 to 26 minutes. Serve immediately.

•Soufflé can be assembled up to 30 minutes before baking. Keep, covered with an inverted large bowl (do not let bowl touch soufflé), at room temperature. © Condé Nast Digital, Inc. All rights reserved.

Read More

Burlap Sack Project.

Over the past year I have somehow collected a bundle of rice and potato sacks. As I have been in need of a cheap project to distract me from the hundreds of other house projects that take a bit more funding than our limited budget allows at the moment, I dug into my deep tubs of fabric and found these burlap sacks.

I decided to make some bags and purses out of them. This is what I have so far.

Breakfast for the boys.

A special weekday breakfast to cheer up the guys.