As I type in the first time the month of October, it brings to mind that it was always a favorite month to me. It was the month of so many relative’s birthdays that it pushed to the back of my mind the coming months of snow and bad conditions. I love the beauty of a fresh snowfall, but I want it just on the lawn, trees, and hills, not the roads, my sidewalk, nor driveway. So I am hard to please! I will just concentrate on the magic of the joy of my husband’s birthday l6 days before mine which made him think he was boss because he was the oldest. I have a son born on the first, several grandchildren, several cousins, and my grandmother’s birthday was also in October. Also, my favorite brother and too many greats to keep track of. There were several wedding anniversaries in the family, also. So it was a great time of anticipation and celebrations.
With the exception of Tuesday, when I had almost too many things scheduled so close together that I almost had to write down where I was supposed to be and when, but I met them all, it was a week almost as dry as the weather. Guess I will have to consider Tuesday as a little shower in my week. You might think that I got a lot done in my postponed housekeeping, but you are dead wrong. It was just a week of sitting in my recliner, working cross word puzzles and doing just what had to be done. Maybe I will run the sweeper this week and dust the next.
Today has been a quiet day, also. I got caught a couple of Sundays with no food to offer my company, but it paid off in a supper at the local restaurant and a dinner at our church festival. So today I decided that I would bake an angel food cake. (I like the Hospitality Brand at our local grocery store.) I had some frozen strawberries I removed from the freezer, added strawberry glaze, and whipped topping. The only problem was that the only company I had was when my cake was just an idea. Now what does one little old lady do with a whole cake? I was concerned for a while, but now I have had two pieces by myself and it is not time to go to bed. Who knows what will happen by then. One of the bright spots of the week was my connection with two special people in my life who gave me positive comments about my ramblings, so here I am trying for another week.
Guess this will be a good time to go to food. I was glancing at a cook book that I had open at my computer and noticed one for pumpkin bread, which will be compatible with my admiration of the fall month. It is from a church cookbook and those are always family favorites and are worth trying.
DELICIOUS PUMPKIN BREAD
5 eggs
1 ¼ cup vegetable oil
1 can (15 oz.) solid pack pumpkin
2 cups flour
2 cups sugar
½ teaspoon salt
2 pkgs. (3 oz.) cook and serve vanilla pudding
l teaspoon baking soda
1 teaspoon cinnamon
Beat the eggs. Add oil and pumpkin, beat until smooth. Combine remaining ingredients. Gradually beat into pumpkin mixture. Pour into 2 greased 8 x 4 x2 loaf pans. Bake at 325 for 75 minutes. May be baked in several smaller loaf pans and baked for 50 to 55 minutes. Cool on wire racks.
This recipe will be a good fall snack for your family. It was originated by a mother who mixed her kids favorite snack ingredients. So you can substitute any that your kids like better.
SWEET AND CRUNCHY SNACK
2 ½ cups Rice Chex
2 ½ cups Honey-Nut Cheerios
1 package (10 oz.) honey flavored bear shaped graham crackers
2 cups miniature pretzels
½ cup butter, melted
1/3 cup packed brown sugar
4 teaspoons cinnamon
Combine the cereals. Melt butter, add brown sugar and cinnamon. Pour over mixed cereals and stir to coat. Spread into two ungreased 15 x 10 baking pans. Bake at 275 degrees for 10 minutes. Stir and bake for 10 minutes longer. Store in an airtight container.
Since all of my orders for the form of snowfall have been back ordered, are there any offers from my readers to storm heaven’s gates and get better results than my ignored attempts?
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