Henceforth for the 4th!!! Part 2

This was our first 4th of July on American Soil in 4 years!!
God Bless America!!!

This Brat was delish!!

Grandpa catches a snooze. (note: the flowers in the background
are the same ones from my title banner.)

Thank God for our plentiful table.

Grandma talks about their elopement 48 years ago today
to Henderson, Colorado, the justice of the peace charged my father four dollars to perform the ceremony, all he had in his wallet~

Pretty in blue, is my daughter.

My camera has a fireworks setting!!!

Thanks to my forefathers, grandfathers, my uncles, father, husband who all served our country so we can be free! During WWII my Great Grandmother had 4 sons, and 2 sons in law all serving at once! My dad says he ran in the kitchen as a little boy and once saw her with her head on her folded arms on the kitchen table. Other than that one moment of vulnerability, she was a ROCK.

Henceforth for the 4th!

The is the beginning of a Lazy 4th of July.

Dave loves him some Power Washer!!

These two cannot put down those Twilight Books by Stephanie Meyer

We have all had the Amish Friendship Bread mysteriously show up on our kitchen counters right kids? You feed the starter for 10 days then make the bread, then send 3 more starters out to the other kitchen counters of the neighborhood. I get one at least once a year, it is a nice tasty cake and I feel positively Friendly when I make it.

Divide the starter you have been feeding for 10 days into 3 bags, save some for your own bread.

Mix the starter with:
3 eggs
1 cup oil
2 tsp. cinnamon
1/2 tsp.vanilla
1 1/2 tsp. baking powder
1/2 tsp baking soda
2 cups flour
1 large box instant vanilla pudding (Hmmm do the Amish really use this ingredient?)

Grease and dust the bundt pan with cinnamon sugar

Bake one hour at 325.

Part two of Henceforth for the 4th will feature more family and more food!!!

WHY DIET'S DON'T WORK!!!

This is probably the best cookbook of 2007. Reserve it from the library, or Amazon.com.

Sherry Yard is Wolfgang Puck' s executive pastry chef. She grew up in Brooklyn and this is as much a biography as it is a cookbook. It has great recipes from her fabulous childhood such as pretzels and bagels. It even playfully makes fun of her mother's lack of culinary skills. Sherry includes a recipe for "Mom's Cuisinart Chocolate Mousse" that her mother inspired and she refers to it as "the most exciting culinary event that had ever occurred in our kitchen."


Okay, so here is the most exciting culinary event that is occurring in my kitchen. It ain't low fat , but it is loaded with vitamin A.

Pumpkin Bread

• 3 cups canned pumpkin puree (one large can)
  
• 1 1/2 cups vegetable oil
• 4 cups white sugar
• 6 eggs
• 4 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground nutmeg
• 1 1/2 teaspoons ground cloves
• 1 1/2 teaspoons ground ginger
  

DIRECTIONS

1. Preheat the oven to 350 degrees F. Grease and flour three 9x5 inch loaf pans. Or one Bundt pan and 1 large loaf pan.
2. In a large bowl, mix together by hand, the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
3. Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.
4. Can add chocolate chips. I like the Ghiridelli 60 % Cocoa chips from Sam's Club.