Wednesday, October 31, 2012

Happy Halloween


It's Halloween. Pumpkins are everywhere!
Sugar baby variety pumpkins are delicious to bake with. Wash the dirt off, put some knife slits in the skin and pop into a 375 degree oven to bake for an hour.
When cool enough to handle (I can never seem to wait and am constantly uttering ouch, ouch, ouch...), slice down the middle, remove seeds and transfer the pumpkin pulp to a bowl to be mashed.
I have a recipe for sweet bread that is delicious anytime of day and easily frozen.


Food and Pottery Connection:

Food: Laura Moore's Maple Pumpkin Bread - makes 2 loaves

from the Mystic Seaport "A New England Table" Cookbook

4 eggs
2 cups sugar
1/2 cup veg oil
1/2 cup applesauce
2/3 cup pure maple syrup
2 cups pumpkin
3 cups flour
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice

1. Combine wet ingredients. Combine dry ingredients. Add wet to dry.
2. Pour batter into 2 buttered loaf pans. Bake at 350 for at least 1 hour. 

Pottery: decorated plates with leafy design


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