Well, y'all got the ridiculously long entry yesterday, so today will be short. I have a few stories yet to read and critique before the group meeting (not to mention a shower to take). But the pumpkin bread went over so well this Thanksgiving, and it's so easy (you can effectively make it while you make your tea), that I decided I just had to share the recipe. I plan to do a lot of cooking this month. Be prepared. Be scared. :-)
Pumpkin Bread (and proper tea)1. Put water on for tea. Put (black) tea bag in mug. Set aside.
2. Turn oven to 350 F.
2.5. The kettle will whistle sometime during the following step. When it does, pour the water into your mug so the tea can steep.
3. In large bowl, beat two eggs. Add 1 c. canned pumpkin (if you buy a large can of pumpkin, you can make this three separate times - it keeps well), 1/2 tsp. salt, 1/2 c. vegetable oil, 1/4 c. water, 1/4 tsp. allspice, 1/4 tsp. cinnamon, 1 c. sugar, and 1 tsp. baking soda. (You can also add 1/4 tsp. nutmeg and 1/2 c. chopped nuts, if your roommate isn't allergic to nuts :-). Add these in any order you like. Stir until well-mixed.
4. Add 1 1/2 c. flour, stirring until mixed.
5. Spray non-stick spray in rectangular loaf pan (or three small rectangular loaf pans for really cute little loaves that go over well at parties). This is *much* easier than greasing it with butter.
6. Pour batter into pan(s). Put in oven. Note time.
7. Remove tea bag. Add sugar and milk to your tea, stir.
8. Take three minutes to wash up and wipe down your surface.
9. Drink tea.
10. Add 50 minutes to time noted in step 6, and check bread with a toothpick. If the toothpick comes out clean (not gooey), you're done! Remove pans and turn off oven. If not, check every five minutes until it's ready.
That's all, folks! Talk to you later...