Its the Great Pumpkin Loaf, Charlie Brown..

Happy National Adoption Day! More people should adopt or at least look into foster care. Nice article here about what it's really like to adopt, shared by Holy Kaw.

Anyway, I had a couple requests for my Pumpkin Loaf recipe. Here goes:

Pumpkin Loaf Recipe

Ingredients:

Pumpkin loaf:
3 eggs
1 cup sugar
3/4 cup pumpkin (i'm estimating here. use more or less as you prefer. i can my pumpkins but you can use the tinned variety, it should only be one jar/tin)
3/4 cup flour
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
powdered sugar for dusting

Cream cheese filling:
1 package cream cheese (soft)
1 cup powdered sugar
3 tablespoons butter
1 teaspoon vanilla

Directions:

Preheat over to 375F. In a bowl mix the pumpkin, eggs & sugar. Put aside. In another bowl, mix the flour, baking soda, cinnamon & nutmeg. Add the pumpkin mixture to the flour mixture. Blend well.

Grease a cookie sheet. Pour the mixture on the cookie sheet, making sure it is even. This will be your loaf so you don't want any bumps. Bake 12-15 minutes.

Take loaf out of oven and lay on dish towel. This will keep it from breaking. Roll the cake into the towel, like you roll up a slumber bag. Let it sit for about 30 minutes. It has to cool completely before you can add the filling.

Whilst you're waiting for the loaf to cool down, make your filling. Add all the filling ingredients to a bowl and mix well.

When the loaf is cool, unroll it *carefully*, add the filling mixture. Roll it back up without the towel. wrap in plastic and put in refrigerator for an hour. You can also freeze this for later. Sprinkle with powdered sugar before serving.

Enjoy!

Some of our pumpkins that were harvested this year:

Pumpkin Loaf: (notice how it was cut into before I could even put the powdered sugar on. I swear this is like crack for the dessert crowd. lol)

Happy early Thanksgiving, American friends.

Posted via email from lambfarm's posterous

Red Velvet Cake

I made a red velvet cake today with cream cheese frosting. A couple of friends asked for the recipe so here you go. 

Red Velvet Cake

Ingredients: 

2 1/2 cups cake flour

1 1/2 cups sugar

2 eggs

1 cup buttermilk

2 tablespoons cocoa powder

1 cup vegetable shortening or butter, softened

2 tablespoons liquid red food coloring

1 teaspoon salt

1 teaspoon vanilla extract

1 teaspoon baking soda

1 teaspoon vinegar

Directions: 

Preheat the oven to 350 F. Grease 2 cake pans and set aside.

Sift the flour, salt. Add the cocoa. In another bowl, mix the butter/shortening with the sugar. Add the eggs and vanilla. Blend the buttermilk & red food colouring with a hand mixer or whisk. Add the flour mixture and butter blend to make your batter. In a small bowl, blend the baking soda and vinegar. Add it to the batter. Divide your batter into two, pour into two greased cake pans. Bake for about 30 minutes at 350F.

After baking, let it cool at room temperature & then refrigerate. It will be easier to frost that way. 

Cream Cheese Frosting

Ingredients:

8 ounces cream cheese, softened

1 stick of butter, softened

1 cup confectioners' sugar

1 teaspoon pure vanilla extract

Directions: 

Cut the butter into small pieces. Add the cream cheese and mix until smooth. 

Sift in sugar, and keep mixing until smooth. Stir in vanilla. Make sure frosting is blended very well.

Remove cakes from refrigerator/freezer and start frosting. Frost the first cake and add the second on top so it's a 2 level cake. Garnish with coconut or cinnamon. 

Excuse the poor photo quality, taken with camera phone.

 

 

 

 

 

 

Posted via email from lambfarm's posterous

A Dream and Farm Pics

Last night, I had a dream about Phoebe, my much beloved minpin. I dreamt that she was alive and playful as ever. She had no mammary tumours and was young again. It made me so happy. A logical person would say it's just my subconscious working overtime, and maybe they would be right. I'd like to think they she wants me to know she's okay and no longer in any pain. It left me with a hopeful feeling and not much sadness, so I'll take it. 

Yesterday, I spent it all day at the farmer's market selling veggies, eggs and cheese. I'm taking the day off today and spending it at home. Next weekend, my nieces are visiting before they return to school. Must get to cleaning, there's a couple of bedrooms that need a good going over before they arrive. I haven't seen them since we were in Chicago so it'll be a nice visit, I'm sure.

Here's some photos of our latest offerings at the farm. I wish it would stop raining every other day, it's drowning my beets. woe. 

Tomatoes

Summer Squash and Cucumbers

The always popular Eggs

 

Happy August Long Weekend! Hope everyone is having a nice holiday. 

Posted via email from lambfarm's posterous

Time For Ice Cream

It's been a warm and hectic July, also known as ice cream month. My niece emailed me to say I haven't been posting recipes as much so here goes for all you ice cream lovers. I make homemade ice cream because it's cheaper, easier and healthier.

A big favourite in my family is peanut butter and chocolate chip. I make it dairy free, but milk can be easily substituted. This is an overnight recipe and you will also need an ice cream maker. If you don't have one, simply mix everything in the blender and freeze. 

Peanut Butter and Chocolate Chip Ice Cream

Ingredients:

2 cups soy milk (milk or half & half can also be used)

1 cup sugar

1 teaspoon vanilla extract

3/4 cup peanut butter

1/2 cup small semi-sweet chocolate chips

3 eggs 

1-2 cups whipped cream

Directions: Beat eggs and milk together in large pan. Add sugar, and cook over low heat, stirring constantly. Wait for mixture to thicken, about 10 minutes. Add peanut butter. Cool, add cream and vanilla. Refrigerate overnight.

In the morning, add chocolate chips and put in your ice cream maker. Takes about 25 minutes. Put in freezer. Makes 1 quart. 

 

Posted via email from lambfarm's posterous

Happy Jewish New Year!

We're still in Stratford with Aunt Barb. We spent a couple of days in Holland, Michigan hanging out with friends from university. When I have a spare minute the photos will be posted. This has been a busy holiday!

Anyway, I wanted to share our lovely holiday with Barb. When I was living here with her in my teen years, she always had a relaxed way of describing the Jewish holidays to me. She used to say (about Rosh Hashanah): They tried to kill us but they didn't. We beat them, so let's eat. Basically, it's all about the food and celebrating family and friends. You have to love her attitude. It's one that Greg and I share. It's also about letting go of your sins and past mistakes and starting fresh. Quite a pivotal holiday this year as we're all ready to move back here and begin a new chapter in our lives.

L’Shana Tova!

See the full gallery on posterous

Posted via email from lambfarm's posterous

Canada Day and Veggie Wraps

Happy Canada Day! Some history on the holiday here. Some fun things for the kids here.


Summer has finally arrived and I've been making more fajitas and wraps. It makes things so much easier. Here's a recipe for roasted veggie wraps. They're easy to make and delicious.

Roasted Veggie Wraps

Ingredients:
1 lb. sweet potatoes, peeled and diced
3 tsp. extra-virgin olive oil
8 ounces green beans, cut lengthwise
1 large bell pepper, seeded and cut into strips
3/4 tsp. salt/salt substitute
1/2 tsp. black pepper
1 1/2 tsp. cumin
1 tsp. ground coriander
1 tsp. dried thyme
2 tbsp. lemon juice
3/4 c. hummus (prepared)
4 medium size tortillas

Directions:
Preheat oven to 425 F. In a medium bowl, toss the sweet potatoes and green beans with 2 teaspoons of the oil. Spread the potatoes and beans over 2/3 of a large baking sheet. In the same bowl, toss the peppers with the rest of the oil, then spread them over the rest of the baking sheet. Season all the veggies with salt and pepper.
Cover potatoes and beans with aluminum foil, leaving the peppers uncovered. Roast for 15 minutes.
In a small bowl, mix the cumin, coriander and thyme. Uncover the veggies and sprinkle the spices and lemon juice over top of them. Toss the veggies and return to oven, uncovered. Roast for 30 minutes or until all veggies are tender.
Spread 3 tbsp. of hummus over each tortilla, leaving a 2 inch uncovered border all around. Divide the filling among the tortillas. Fold in two sides and roll like a burrito. Serve immediately. I add a little sour cream to garnish. Enjoy!

Heart News and Kiwis

Ian and I made our bi-annual visit to the cardiologist. All went well, thankfully. The doctor would like us to consider an internal heart monitor for him. This was discussed last year but we all agree now is the time. He's five years old and shouldn't have to carry around the monitor everywhere. My only concern is the surgery. He's been through so many surgeries already; but the doctor assures me it's a non-invasive procedure. Greg and I talked to him about it and it's something he wants to do. "Don't worry, Mom". Yeah, right.

We went to a May Day celebration on Saturday and had fun.

Salt Spring gets a nice write up here. The rolling hills, open meadows and pastures, seashores, forests, tiny villages, hills and mountains offer untold opportunities to make that Kodak moment happen. And that's why I live here.

Darling niece Annie has emailed me asking for summer dessert recipes. A favourite fruit to use is kiwi. It has a great flavour and is perfect for summer desserts. It's high in vitamin C and low in fat. Yum.

Tropical Fruit Dessert
(serves 6)

Ingredients:3/4 cup kiwi
1 and 1/2 cups mango
3/4 cup cantaloupe or honeydew melon
3/4 cup pineapple chunks
1/2 cup orange juice
1/4 unsweetened cocunut

Directions:
Peel and cut all fruit into bite-sized pieces. Combine with O.J. and cocunut. Chill. Serve with Banana Whipped Cream.

Banana Whipped Cream

Ingredients:
1 cup heavy cream, whipped
2 tbsp. sugar
1 ripe banana, mashed until smooth

Directions:
Combine chilled whipped cream and sugar in bowl. Beat for 5 minutes. When ready to serve, fold in mashed banana.


Tropical Pie
(serves 8-10)

Ingredients:
5 ounces graham crackers
1/3 cup flaked cocunut, toasted
2tbsp. brown sugar
1/4 cup butter
8 ounces cream cheese
1/3 cup sugar
1/2 cup sour cream
1/2 tsp. vanilla
2 tbsp. melon-flavoured liqueur

Topping:
3-4 kiwis, peeled and sliced thin
5-6 strawberries, sliced thin

Directions:
Preheat oven to 350 F.
Prepare crust first. Grind graham crackers in food processor. Mix in cocunut, sugar and butter. Stir well. Press crumb mixture into bottom of 9 inch pie dish. Cover and chill for 20 minutes. Bake at 350 F for 20 minutes or until golden brown. Cool completely.
To prepare filling: Mix remaining ingredients together and spread in cooled pie crust. Top with kiwis and strawberries. Chill several hours or overnight.

Enjoy.

It's The Great Rhubarb, Charlie Brown

In TV news, I obviously can't pick the winners on reality shows. I wanted Erik or Amanda (Survivor) and David A. (American Idol) to win and all lost. Well, I think David A. is still a winner and should get a record deal pronto. Darling Husband was rooting for the other guy, but he likes hard rock and I don't. This is the first year I've become emotionally invested in the show. They usually vote off the ones I like before the finals.

Here's something non-foodie to check out: teacher tube. It's you tube for teachers! Excellent!

Our rhubarb is blooming! I've made a couple of pies already and it's still growing like mad. If we're not careful, it could take over the garden. I'm planning on making some jams and will probably freeze the rest. Another easy recipe for spring/summer is rhubarb bars. The kids love 'em.

Rhubarb Bars

Note: Always remove the leaves and wash well, as the leaves are toxic. It's the stalks you want.

Crust Ingredients:
1 1/2 cups flour
1/2 cup sugar
pinch of salt
1 stick of butter (soft)

Mix flour, sugar and salt. Cut butter into pieces and mix. Press mixture into 13x9 pan and bake 20 minutes at 350 F.

Filling Ingredients:
1/3 cup flour
1 1/2 cups sugar
1 1/2 cups milk
3 eggs
5 cups rhubarb stalks cut into slices

While crust is baking, prepare your filling. Mix flour and sugar in a bowl. Add milk and eggs. Stir in rhubarb. Pour mixture into crust and bake for 35-40 minutes or until set. Cool.

Topping Ingredients:
1/2 cup sugar
8 ounces cream cheese
1 tsp. vanilla
1 cup whipped cream

Mix sugar, cream cheese and vanilla. Beat until smooth. Fold in whipped cream and spread over dessert. Chill. Serve.

mmm...bread

i've been baking bread all afternoon. it smells yummy. i still have 2 pies to make but that will have to wait until tomorrow. katie is home!! :) she arrived with two big trash bags full of laundry. she's also planning to switch from biochem to social work. i have no idea what spurred this on but i'm sure she'll do fine with whatever she chooses. she can't change anything until next semester and by then she might change her mind again.

bread recipe:

1/2 cup warm water

1 pkg or 1 tbsp yeast

1 tsp sugar or honey

stir sugar or honey into warm water. add yeast and let rise in a warm place for 10 minutes.

3 cups warm water

1/2 cup sugar or honey or molasses

1 tsp salt

1Tbsp vinegar

1 large egg

1/2 cup vegetable oil OR 1/2 cup applesauce

6 cups flour,

mix together first 6 ingredients. add two cups flour and risen yeast. beat well until yeast and flour are absorbed. add more flour a cup at a time, and continue kneading in more flour until dough will no longer absorb any more. dough should be smooth and elastic by this time.
grease a large bowl and place dough inside bowl. turn dough in bowl to grease all sides and cover with a towel. let rise for 1 hour in a warm place. remove dough from bowl, punch down and let rest 5 minutes, then form into loaves or buns. rise for another hour. bake 20 minutes at 400 degrees. makes 2 large loaves or 3 smaller loaves.

note: i usually let the loaves rise for two hours prior to baking.

ah, thanksgiving.... next to samhain it's my favourite holiday. this year will mark 15 years since i met the wonderful man i share my life with.

happy thanksgiving weekend to my fellow canucks. happy weekend to the rest of you. :)

i'm off to check on my bread.