I Got On the Pumpkin Bandwagon

I resisted as long as I could, but gave in this morning before leaving to go work on my farm house. What did I give in to? The pumpkin craze that happens this time of year caught up to me. There was that can of pumpkin in the pantry and pie isn’t what I felt like making- oh, by the way. Did you hear that your favorite canned pumpkin is really yellow squash? Yep. There was an article about it a couple of weeks ago. I wonder if I offer anyone a piece of squash pie this Thanksgiving if I’ll have any takers.

Instead of making pie this morning, I made pumpkin bread.  As always, this bread is not too sweet and great with a cup of coffee.

Here’s the recipe and what to do:

In the bowl of your mixer, combine one 15 ounce can of pumpkin (not pie filling), 2/3 cup white sugar, 3 eggs, 2/3 cup olive oil and 2 teaspoons vanilla. Mix till combined.

In another bowl, whisk together 3 cups all-purpose flour, 1/2 cup chopped pecans, 1 teaspoon salt, 2 teaspoons baking soda, 1 teaspoon cinnamon, 1/2 teaspoon cloves, 1/2 teaspoon baking powder. Once completely combined, pour into the pumpkin mixture and slowly turn on your mixer. The batter will be very stiff. When mixed, divide dough equally into 2 bread pans, that have been sprayed with Pam.  Place in 350° oven and bake for about 80 minutes. Test with a wooden skewer stabbed in the middle. If it comes out clean, your bread is done. Cool before cutting.20161022_081637

Out at my farm house, the weather was perfect. Couldn’t ask for a prettier day than today. Cool temps, clear blue skies. No butterflies this morning, but the honey bees were busy in the pink sasanqua.

I worked today in what use to be the original kitchen. It has been gutted and will be my son’s bedroom and en suite. Its amazing what a couple if coats of primer will do to brighten a  dark fire place mantel. Again, slow progress is still progress.

My old barn is ancient, with quiet stalls lining both sides and a set of stairs to the second story. No floor on the third story, yet, but one day.

Blessings from the Exile’s Kitchen.

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Jello Fluff

It’s Labor Day weekend and the last hooray of summer. The pots of tired impatiens, planted in the spring, have been pulled up and replaced with perky purple chrysanthemums. Even though it’s September, you wouldn’t know it by the temperatures. Fall just doesn’t seem to want to make an appearance, as the air is still muggy and HOT!

So, this morning I was thinking of something cool to make. An old tried and true came to mind. Here ’tis; quick and easy. The longest thing about making it is waiting for it to set.

Jello Fluff

Ingredients:

1 box Jello ( your choice)

3/4 cup boiling water

1 fruit cup ( liquid drained and reserved)

Enough ice and water to make 1 1/2 cups liquid ( you’ll see in a minute)

1 carton of Cool Whip

What to do:

In a large bowl mix gelatin and boiling water, till gelatin is desolved. Next, in a 2 cup measuring cup add the juice from fruit cup, ice and water together to make 1 1/2 cups liquid. Pour into gelatin mixture and stir till ice is almost melted. Remove any unmelted ice. Fold in the entire carton of Cool Whip and the fruit cup. Cover with plastic wrap and chill in the frig, till it has set. Enjoy this cool dessert after supper or as a light snack.

Cool and light: Jello Fluff
Cool and light: Jello Fluff