I know, I missed week 4! Well, I didn’t really miss it, I just didn’t get it posted. The last two weeks have been a blur of Fall activities. Here’s a visit to the farm where we bought our winter supply of hay for our four-legged babies. They had a great Fall display and lots of pumpkins, gourds, Indian corn and all different types of winter squash for sale.
Fall brings on that “nesting” feeling for me. I want to move back inside, crochet by the fire and make Fall foods.
Blueberry banana bread
Pumpkin bread
I bought a new loaf pan that makes 4 mini loaves of bread. It works great, but I’m still adjusting my recipes for the right amount of batter. First time not quite enough, the second time a little to much. My boys don’t seem to mind eating the mistakes.
Pasta Fagioli soup w/ “rustic” meatballs…haha!
This soup turned out so good, (I was wishing my brother hadn’t been a duck and headed to Florida already, he would have really liked this one). One of these days I’ll start putting my soup recipes to pen and paper!
Potato Leek soup
Here is a similar Potato Leek Soup recipe to what I made (I made a really large pot so I don’t have exact amounts for mine).
The Beekeeper has been busy taking the honey boxes off the beehives and getting the bees ready for winter. We have about half of the honey extracted, looks like a good honey year for us.
And then there was the grape harvest….just when I thought I was done making jams and jelly! I forgot about the grapes.
I did get a new scarf crocheted and a little doodling in between the fall chores.
Time to get started on the next week!
P.S. Here are the bread recipes:
Blueberry Banana Bread
1 cup blueberries
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoons baking soda
1/2 teaspoon salt
1/3 cup margarine (I use butter)
2/3 cup sugar
2 eggs
1 cup mashed banana
Toss the washed and drained blueberries with 2 tablespoons of the flour. Sift the flour, baking powder, soda and salt together. Set aside. Cream the butter and gradually beat in the sugar until fluffy. Beat in the flour mixture alternately with the mashed banana, stir in the blueberries. Bake in a greased loaf pan in a 350 oven for 50 to 60 minutes (this is different of course if you are using a mini loaf pan like I did). Makes 1 loaf
This recipe is from a great cookbook I use a lot, The Country Inn and Bed & Breakfast Cookbook
Ruthie’s Pumpkin Bread
3 cups sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1 1/2 teaspoons salt
4 eggs
1 cup oil
Mix well.
Add:
1 cup pumpkin
2/3 cup water
Blend in:
3 cups flour
2 teaspoons baking soda
Bake in 3 greased and floured coffee cans (you need the kind without a lip), filled 1/2 full, at 350 for 1 hour. This can also be done in a loaf pan.
This was my Mom’s recipe. I’m not sure where it originated from, but pumpkin bread in a coffee can reminds me of my childhood…happy memory!
