The week of cooking and baking

This postcard was sent to my Great-Grandpa in 1916,

unfortunately I can't read it because it's all in German.

 

Are you busy getting ready for Thanksgiving this week?  I have my list ready of what I need to do each day to get everything done!  Today is making cranberry jello for DJ's school Thanksgiving party tomorrow and I think I might cook up some pumpkin.  AJ is wanting to make his pumpkin from the pumpkin patch into a pie so we better get it cooked up today.  Unfortunately LA is home from school with a fever today, so hopefully we don't all get sick this week- that would put a kink in our plans! 

 



 

Cooking up pumpkin isn't too hard, just takes a little time!  Of course it's much easier to buy it canned at the store, but where is the sense of accomplishment in that?? (:  Here are a couple of our favorite pumpkin recipes that use homemade pumpkin puree.  Since being gluten free is kind of difficult during the holidays, I'm including a recipe for gluten free pumpkin bars also, in case you have someone like that in your family and you don't know what to cook for them! (:

 

Pumpkin Bread

 

3 c. sugar

1/2 tsp. baking powder

2 tsp. soda

1 1/2 tsp. salt

1 tsp. cloves

2 tsp. cinnamon

1 tsp. allspice

3 1/3 c. flour

1 c. oil

1 c. water

2 c. pumpkin puree (or 1 can)

4 eggs

 

Mix all ingredients together with beater.  Pour into 2 greased loaf pans and bake at 350 for about 1 hour.

 

Gluten Free Pumpkin Bars with Cream Cheese Frosting

 

1 box gluten free yellow cake mix

2 c. pumpkin puree (or 1 can)

1/2 c. softened butter

1/4 c. water

2 tsp. cinnamon

1/2 tsp. ginger

1/4 tsp. cloves

3 eggs

 

Mix until well combined with mixer.  Pour into greased 9x13 pan and bake 20-25 min. at 350.  Let cool completely and then frost.

 

Frosting-

2 c. powdered sugar

3 oz. cream cheese, softened

1/3 c. butter, softened

1 T. milk

1 tsp. vanilla

 

Mix in bowl and beat till smooth.  Spread on cooled bars.