Recipes from the Journal
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
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
That's all, folks! Talk to you later...
Please do mail me with any
comments/additions/etc. on these recipes!