What's Cooking?
- Thread starter JesusLives
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C
I pawed through the kitchen unenlightened and uninspired.
Then there it was.
It lurked in the back, and grabbed hold of my hand.
Before I could have a second thought, I pulled some sausage from the freezer, dusted off the top, and cranked open the can.
No one is here to stop me. No one at all.
I am eating sauerkraut.
I did toss the last of the pineapple in the pan with the kraut & sausage to sweeten it a bit, though.
Then there it was.
It lurked in the back, and grabbed hold of my hand.
Before I could have a second thought, I pulled some sausage from the freezer, dusted off the top, and cranked open the can.
No one is here to stop me. No one at all.
I am eating sauerkraut.
I did toss the last of the pineapple in the pan with the kraut & sausage to sweeten it a bit, though.
P
oh dear...is my blond showing again, said the forgetful ellie...
here you go...beware, it's got a LOT of sugar.
imma type it the way i make it...hope that works out.
4 eggs in a bowl, whisk 'em up a little
in a really big bowl, dump
1 C oil (i use canola or olive)
3 C sugar (i warned ya! haha)
1 16 oz can pumpkin, or you can use fresh
pour in those eggs
zhuzh it all together, then, if you're official, in a separate bowl mix
3 1/2 C flour...i usually mix white whole wheat and regular unbleached, but you don't gotta
2 t baking soda
1 t baking powder
1 t salt
1/2 t cloves
1 t allspice
1 t cinnamon
glide a nutmeg over a microplane a couple of times, or something similar (optional, but good)
mix the dry ing. into the wet ones, then add
2/3 C water and mix
(your mixure might look lumpy before you add the water...it smoothes out afterward for some sciency reason)
you can bake it in a couple of loaf pans, but i just get a 9x13 pan ready (spray it or butter and flour it)
then bake it in a 350 degree oven for a long time...like an hour.
husband likes to cover it w/a tea towel after it cools so we don't lose the crispy-ish top.
oh, that reminds me, gotta make some apple crisp!
here you go...beware, it's got a LOT of sugar.
imma type it the way i make it...hope that works out.
4 eggs in a bowl, whisk 'em up a little
in a really big bowl, dump
1 C oil (i use canola or olive)
3 C sugar (i warned ya! haha)
1 16 oz can pumpkin, or you can use fresh
pour in those eggs
zhuzh it all together, then, if you're official, in a separate bowl mix
3 1/2 C flour...i usually mix white whole wheat and regular unbleached, but you don't gotta
2 t baking soda
1 t baking powder
1 t salt
1/2 t cloves
1 t allspice
1 t cinnamon
glide a nutmeg over a microplane a couple of times, or something similar (optional, but good)
mix the dry ing. into the wet ones, then add
2/3 C water and mix
(your mixure might look lumpy before you add the water...it smoothes out afterward for some sciency reason)
you can bake it in a couple of loaf pans, but i just get a 9x13 pan ready (spray it or butter and flour it)
then bake it in a 350 degree oven for a long time...like an hour.
husband likes to cover it w/a tea towel after it cools so we don't lose the crispy-ish top.
oh, that reminds me, gotta make some apple crisp!
You did better than me at least you dusted something off and combined three ingredients..... I would just reach in the cupboard grab a can open it and eat with a fork - the no cook plan it could be carrots, corn or green beans...call it dinner. The wonderful life of being single.... Ain't all it's canned up to be.....
Cherry tomatoes are acceptable and somewhat scrumptious. I am enjoying a salad at the moment with this Asian Sesame salad dressing. Frozen pizza's ready to pop out of the oven. The smoke detector has not gone off yet so it has a few more minutes. Fire extinguisher is at the ready, per usual. The pizza has hot peppers on it. Getting ready for a hot time tonight...
oh dear...is my blond showing again, said the forgetful ellie...
here you go...beware, it's got a LOT of sugar.
imma type it the way i make it...hope that works out.
4 eggs in a bowl, whisk 'em up a little
in a really big bowl, dump
1 C oil (i use canola or olive)
3 C sugar (i warned ya! haha)
1 16 oz can pumpkin, or you can use fresh
pour in those eggs
zhuzh it all together, then, if you're official, in a separate bowl mix
3 1/2 C flour...i usually mix white whole wheat and regular unbleached, but you don't gotta
2 t baking soda
1 t baking powder
1 t salt
1/2 t cloves
1 t allspice
1 t cinnamon
glide a nutmeg over a microplane a couple of times, or something similar (optional, but good)
mix the dry ing. into the wet ones, then add
2/3 C water and mix
(your mixure might look lumpy before you add the water...it smoothes out afterward for some sciency reason)
you can bake it in a couple of loaf pans, but i just get a 9x13 pan ready (spray it or butter and flour it)
then bake it in a 350 degree oven for a long time...like an hour.
husband likes to cover it w/a tea towel after it cools so we don't lose the crispy-ish top.
oh, that reminds me, gotta make some apple crisp!
here you go...beware, it's got a LOT of sugar.
imma type it the way i make it...hope that works out.
4 eggs in a bowl, whisk 'em up a little
in a really big bowl, dump
1 C oil (i use canola or olive)
3 C sugar (i warned ya! haha)
1 16 oz can pumpkin, or you can use fresh
pour in those eggs
zhuzh it all together, then, if you're official, in a separate bowl mix
3 1/2 C flour...i usually mix white whole wheat and regular unbleached, but you don't gotta
2 t baking soda
1 t baking powder
1 t salt
1/2 t cloves
1 t allspice
1 t cinnamon
glide a nutmeg over a microplane a couple of times, or something similar (optional, but good)
mix the dry ing. into the wet ones, then add
2/3 C water and mix
(your mixure might look lumpy before you add the water...it smoothes out afterward for some sciency reason)
you can bake it in a couple of loaf pans, but i just get a 9x13 pan ready (spray it or butter and flour it)
then bake it in a 350 degree oven for a long time...like an hour.
husband likes to cover it w/a tea towel after it cools so we don't lose the crispy-ish top.
oh, that reminds me, gotta make some apple crisp!
