Memories and Recipe for living well, gleaned from my modern very eclectic country woman life. I'm a true farm girl since 1962...I can plow a field, break a colt, plant the seed, can the corn, milk the goat and make the cheese.
I'm a bit Modern, Very Eclectic and Love Everything Country...camo, too. I love reflecting on life lessons from my front porch ramblings. I'm a COUNTRY WOMAN through and through enjoying my COUNTRY LIVING!
After gathering a pickup truck load of pumpkins from the
pumpkin patch with our granddaughter Avah, we wondered
what else can we do besides setting some out for decorations? How about making
pumpkin bread! To make processing the
pumpkins easy, put one in the oven to bake at 350 degrees to tenderize it.
Remove, cut in two, scrape out the seeds and then spoon the pumpkin flesh from
the skin. The small pumpkins, also known as Pie
Pumpkins, about 6” in diameter have about 2 cups of pumpkin. You can also freeze this at this time for
baking on another day. I am seeking a pumpkin soup recipe and more since we
have lots of pumpkins and I hate to waste them. Plan to roast some seeds too.
1 ½ Cups
¾ t. salt
2 t. Pumpkin
1 t. soda
1 ¾ Cups
½ Cups oil
8X8 or loaf pan
toothpick inserted comes out clean.
cream cheese icing.
cheese softened; 1cup confectionary sugar; t. milk or dab more in order to whip
and be spreadable.