Fall is the time to visit the pumpkin patch and here we have a wonderful one without any halloween decorations and all, just lots of fun stuff for the children to do and have a great time! We spent about 2 hours there, eating lunch and playing and then hauled 4 pumpkins to the car.

I came home and made some yummy muffins!! What are some of your favorite pumpkin things to make?

One of my favorites is pumpkin bread. Here is a favorite recipe!

Pumpkin Bread

2/3c. butter
1 2/3 c. sugar
4 eggs
1 can (16 oz) or 2 c. pumpkin
2/3 c. water
3 1/3 c. all purpose flour (I have used part whole wheat)
2 t. baking soda
1 1/2 t. salt
1/2 t. baking powder
1 t. cinnamon
1 t. ground cloves

Heat oven to 350. Grease 2 large loaf pans with shortening or cooking spray (I like to use shortening rather than oil as otherwise they stick) or 3 smaller ones (not the real small ones, but the smaller loaf ones)


Mix butter and sugar, add eggs, pumpkin and water. Blend in dry ingredients. Pour into pans. Bake until toothpick comes out clean, about an hour and 10 min. Cool slightly before removing from pans. Store wrapped in the fridge.

Bruschetta
It is easy to make your own and this is especially good on sourdough or foccacia bread. We tried some that Trader Joes had made with the basic recipe plus cooked lentils and feta cheese, that was the best!

7 tomatoes,
1/2 cup basil
1 clove garlic,
1/3 cup olive oil
3 Tbsp. Balsalmic vinegar
Salt & Pepper
Optional: Greek Olives, Shallots, Artichoke Hearts, Feta, Parmesan, Lentils

Dice all ingredients so they are similar to a salsa like consistency.
Toast the bread if desired or spread the bruschetta on the bread & place under the broiler for 2-3 min.

I have been busy this year canning! I did 59 qts of peaches, which is some of you out there, can a ton, that may not seem like alot, but for me that is amazing! These are my new shelves my husband built for me!! They are really strong, deep and sturdy! The boys were climbing on them and they did not budge!!

I am looking forward to having this nice pantry space in the basement as I do not really have a pantry upstairs in the kitchen! This is right below the kitchen so it works out well! Plus, you get good leg exercise, running up and down the stairs!

Fall is here though!!! It is beautiful and rainy!! I love each season as it comes around, but what does fall remind you of? For me it is cozy houses with smells of cinnamon, pumpkin, apple pie.......soup and bread for dinner. I have been baking alot of muffins for breakfast lately! It is really easy to do in the evening and then have them for breakfast or snacks to eat.

"Now unto Him that is able to do exceeding abundantly above all that we ask or think, according to the power that worketh in us, Unto Him be glory in the church by Christ Jesus throughout all ages, world without end. Amen." Ephesians 3:20,21

When you are the neediest,
He is the most sufficient.

When you are completely helpless,
He is the most helpful.

When you feel totally dependent,
He is absolutely dependable.

When you are the most alone,
His is intimately present.

When you feel you are the least,
He is the greatest.

When you feel the most useless,
He is preparing you for use.

When it is the darkest,
He is the only light you need.

When you feel the least secure,
He is your Rock and Fortress.

When you are the most humble,
He is most gracious.

When you can't,
He can.

I have a new niece!!

7lbs 15 oz. 21 inches long....my little sister had her second child at the birth center with her family all around. The midwife was her mom, her doula was her sister and her nurse was her sister! It was a beautiful birth!

We spent the last week after picking pounds upon pounds of beautiful sweet cherries canning, freezing and making jam from them! I also made some that will be good over ice cream or pancakes.

It was alot of fun picking the cherries too!



I also made cherry pie filling from it to use in desserts as well! The jars and jars in the basement sure make me feel good after that long week of canning!

i found this recipe I am eager to try with some of these cherries and I thought I would share it with you.

Cherry cheese Blintzes
2/3 c. flour
1/2 t. salt
3 eggs
1 1/2 c. milk
2 T. melted butter

Filling:
1 c. small curd cottage cheese
1 pkg 3 oz. cream cheese
1/4 c. sugar
1/2 t. vanilla

Cherry sauce:
1 pound fresh or frozen sweet cherries pitted
2/3 c. + 1 T. of water divided
1/4 c. sugar
1 T. cornstarch

In a bowl whisk first 5 ingredients. Cover and put in fridge for 2 hours. Heat a skillet and lightly grease it. Add 2 T. of batter. Tilt pan to cover pan and cook until dry and flip. Remove to wire rack and repeat until batter is gone.
in a blender process cottage cheese until smooth and then pour into bowl. Mix with cream cheese, sugar and vanilla. Spoon 1 T. in each crepe. Roll up. and put in baking pan. Bake uncovered at 350 for 10 minutes or until heated through.
Meanwhile make cherry sauce, bring cherries, 2/3 c. water and sugar to a boil over med. heat. Reduce heat and cover and simmer for 5 minutes. or until cherries are tender. Combine cornstarch with remaining water. Stir into cherry mixture. Bring to a boil, cook and stir for 2 minutes or until thickened. Serve over crepes.
Yield 9 servings!

Six-Week Bran Muffins

1 large box Raisin Bran (15oz.)

1 cup melted butter or oil

2.5 cups. sugar (more or less depending on your sweet tooth)

4 eggs, beaten

1 quart buttermilk

5 cups. flour

5 teaspoons soda

2 teaspoons salt

Extra raisins, if desired.

Mix Raisin Bran, sugar, flour, soda, salt and extra raisins in a large bowl. Add eggs, butter or oil and butter milk and mix well by hand.
Fill greased muffin pans 2/3 full. Bake at 375-400° F. for 10-15 minutes or until brown.
Store remaining batter in a covered container in fridge for up to six weeks.

Yield: 8 dozen tiny muffins or about 5 dozen regular size muffins