Pumpkin-Cranberry Bread

Wow, it's been a week since my last post!

What have I been doing?!

Guess getting ready for Thanksgiving, dr. & dentist appointments 

and thinking about Christmas, which is right around the corner.

Anyway, here's a recipe I enjoy every Fall

and like to have on hand for breakfast the day after Thanksgiving.

Pumpkin-Cranberry Bread

Pumpkin-Cranberry Bread from Libby

2 1/4 cups all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
2 cups granulated sugar
1 3/4 cups (15 ounce can) Libby's Pure Pumpkin
1/2 cup vegetable oil
1 cup fresh, frozen or sweetened dried cranberries (I use sweetened dried-I always have on hand)

Combine flour, pumpkin pie spice, baking powder and salt in large bowl. Combine eggs, sugar, pumpkin and oil in small mixer bowl; beat just until blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into 2 greased and floured 9" x  5" loaf pans.

Bake in preheated 350 oven for 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 5-10 minutes; remove to wire rack and cool completely.

I usually wrap them in foil when cool and serve the next day. I think it's tastier. Of course, we usually try a few pieces before I put them aside!

Hope you enjoy the Pumpkin-Cranberry Bread as much as we do!

Have a good day.

-Lynn

Today I'm joining:

Stone Gable for On The Menu Monday
This Chick Cooks for These Chicks Cooked

Scones Anyone?

I love to bake.

And, Scones are one of my favorite things to bake for breakfast or brunch.

Typically, I make them with dried cherries or cranberries.

Do you like scones?

If so, the recipe I like is from the Joy Of Cooking, one of my favorite cook books.

Cherry Scones and tea.

Easy and tasty, you have to try these!

Classic Scones (from The Joy Of Cooking)

Preheat oven to 425. Have ready an ungreased baking sheet.  Whisk together in a large bowl:
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
Drop in:
6 tablespoons cold, unsalted butter, cut into pieces
Cut in butter with 2 knives or a pastry blender (I use a potato masher), toss pieces with flour, coat and separate as you work, until large pieces are the size of peas and the rest resemble breadcrumbs. Do not let butter melt or form a paste.
Stir in:
1/2 cup dried currants or dried cherries or dried cranberries. (or anything you'd like to try)
Whisk together, then add at once:
1 large egg
1/2 cup heavy cream (if I don't have heavy cream I use half and half)
1 teaspoon grated orange zest (optional)
Mix with rubber spatula, wooden spoon or fork until dry ingredients are moistened. Gather dough into a ball and knead gently against the sides and bottom of the bowl 5-10 times, turning and pressing any loose pieces into dough into dough until they adhere and bowl is fairly clean. Transfer to lightly floured surface and pat dough into an 8" round about 3/4" thick. Cut into 8-12 wedges and place at least 1/2" apart on baking sheet.Brush tops with:
2-3 teaspoons cream or milk
If desired sprinkle tops with:
Cinnamon and sugar-I just use sugar
Place sheet on center rack of oven. Bake until tops are golden brown, 12-15 minutes.
Cool on rack or serve warm.

Hope you enjoy the scones!

-Lynn

Today I'm joining:

Stone Gable for On The Menu Monday
Momma Hen for Whatever Wednesday
This Chick Cooks for These Chicks Cooked
Miz Helen's Country Cottage for Full Plate Thursday
Designs By Gollum for Foodie Friday

Mushroom Risotto

When I go to dinner, 

I usually order a dish that I don't make at home.

Risotto is one of those dishes.

Recently, I decided to try to make it myself. 

I had always heard it was a pain to make.

Not true.

This was a very easy dish

and Risotto is very versatile.

I already had a package of dried Porcini mushrooms in the cupboard,

an onion, and there's always Parmesan in the refrigerator,

so Mushroom Risotto was the plan.

This recipe turned out great! Everyone LOVED it!

I know I'll be making all different types of Risotto now.

Mushroom Risotto

2 cups Arborio Rice

1/2 cup Porcini Mushrooms, chopped (soak in warm water for 1/2 hr.)

1 cup  Dry White Wine

4 cups Broth (approx.) warm (I used chicken, you can use beef or vegetable. Whatever you prefer.)

1/2 cup Chopped Onion

2 Cloves Garlic, Chopped

Olive oil

Butter

Parsley, Chopped

Kosher Salt

Parmesan Cheese, Freshly grated or shaved

Saute onion and garlic in a medium sauce pan with butter and olive oil. I don't measure these, I used approx. 1 tablespoon butter and 3 tablespoons of olive oil. Saute until translucent. Add Arborio Rice to pan, stir until coated with oil.

Pour in white wine, cook until wine has evaporated. Add 2 cups chicken stock, boil gently and stir.

When stock is absorbed, add 2 more cups stock and gently boil and stir again until absorbed. Continue the process for 18-20 minutes cooking time. Continue stirring until desired consistency.

Stir in cheese, mushrooms, parsley, kosher salt ( or what ever combination you wish).

Serve as an entree or side.

This is one of my favorite dishes.

I hope you enjoy it too.

Buon Appetito!

-Lynn

I'm joining:
Homemaker On A Dime Creative Blogger Party Hop
Stone Gable for On The Menu Monday

Momma Hen for Whatever Wednesday
From Mess Hall To Bistro Made From Scratch Tuesday
This Chick Cooks for These Chicks Cooked
Miz Helen's Country Cottage for Full Plate Thursday
My Sweet & Savory for Let's Do Brunch

Finally!

With the help of my 2 good friends,

my Barnes and Nobles display is finally up!

Yea!!!!!!!

It's up through the month of November.

I also got the next available date,

 October 1st, 2013!!!

Do you think I'll get a few pieces done early this time?!

Take a peek at a few pieces on display...

Tried my hand at photography this time.

Sorry for the blur! I was giving out Halloween candy and snapping photos!

I'd like this pear painting in my kitchen.

 A few mixed-media pieces

Watercolor

Hope you enjoyed the mini display.

Maybe I'll learn how to use my camera by 2013!
I'd love to do a photo display next time.

I've got to learn the camera manually-except I really hate reading manuals!
I'm a visual, hands on learner.
Ok-I'll give the manual a try! I have a year or so!

Have a good week!
-Lynn

October?

Wow-we got hit yesterday.

 A lot of trees & branches down,  slippery roads, power outages,

phones out, even cell phones.

The thruway, the Taconic Parkway were closed and of course

the side roads. All the hotels were booked leaving many

travelers stranded. Like my daughter and husband!

They were in NYC, got halfway home and were told to go South, 

everything was closed! They ended up driving South of NYC to stay with family.

6 hours driving in sleet and snow! Now the roads are clear for their trip home!

Crazy! Now the sun is out-like nothing happened!

Yesterday

Today-the sun is shining and slowly melting the snow.

-Lynn

Pumpkin-Pecan Cheesecake

Recently I found this Pumpkin-Pecan Cheesecake recipe in the

November issue of Southern Living. Wouldn't this be a perfect dessert 

for Thanksgiving? I think so. I usually host Thanksgiving, I thought I'd 

plan the menu early this year. The last time I made a cheesecake, I had

a friend over, and we were talking while I was baking-so even though the 

cheesecake looked wonderful, I had forgotten one ingredient-the sugar!

Maybe we could have used it on crackers instead, as an appetizer?!

So, this is my test cheesecake. The recipe called for a Praline topping,

but I decided to make this one without it. I love to experiment with

recipes-so I may try a different topping. We'll see.

 It turned out well.

 I tried a tiny piece this morning. Perfect!

Pumpkin-Pecan Cheesecake

12 servings

2 Cups graham cracker crumbs

1/3 Cup finely chopped pecans

5 Tbsp. butter, melted

4 (8 oz) pkgs. cream cheese, soften-I use light cream cheese.

3 Tbsp. light brown sugar

1 Cup granulated sugar

1Tsp. vanilla extract

4 large eggs

1 1/2 Cups canned pumpkin

1 1/2 Tbsp. lemon juice

Preheat oven to 325. Stir together the 1st 4 ingredients in bowl until well blended. Press mixture on bottom and 1 1/2" up sides of 9" springform pan. Bake 8-10 minutes-until lightly brown.

Beat cream cheese and next 2 ingredients at med. speed until smooth. Add eggs one at a time until blended. Add pumpkin and lemon juice, beat until blended. Pour batter into prepared crust.

Bake at 325 for 1 hr. to 1 hr and 10 minutes. Turn off oven. Let cheesecake stand in oven with door closed for 15 minutes. Remove cheesecake from oven, gently run knife around outer edge to loosen sides. Cool in pan, on wire cooling rack (about 1 hr). Cover and chill 8 to 24 hours.

Remove sides and bottom of pan, transfer to serving dish. 

Praline Topping

1 Cup firmly packed brown sugar

1/3 Cup whipping cream

1/4 Cup butter

1 Cup powder sugar, sifted

1 Tsp. vanilla extract

Bring 1st 3 ingredients to boil in saucepan over medium heat, stirring often. Boil, stirring occasionally, 1 minute; remove from heat. Gradually whisk in vanilla until smooth. Let stand 5 minutes, whisking occasionally. Use immediately. Pour slowly over chilled cheesecake. Spread within 1/4 inch of edge.

Enjoy!

-Lynn

I am linking to:

This Chick Cooks for These Chicks Cooked

Momma Hen for Whatever Wednesday

Miz Helen's Country Cottage for Full Plate Thursday
Stone Gable for On The Menu Monday
Happy To Design Sunday Favorites
Debbiedoo's Newbie Party
A Creative Princess 
Bake With Bizzy

Autumn Hike

Recently I got in touch with a friend from my past. 

I was so happy when I found her.

One of the things we both enjoy is hiking. 

So, she came up this weekend and we decided to spend the day at Minnewaska State Park.

It was so beautiful and we chatted the whole time. I say the sign of a true friend is someone you

may not see a lot or life takes you in different directions for a while, but when you see each other, it's like you saw each other yesterday.

Come see where we hiked...

Lake Minnewaska

A resting place.

A perfect spot for a picnic.

The Autumn colors are gorgeous.

I love the tiny streams rushing down the mountains.

We wandered down an obscure path and discovered this magical meadow.

Tiny pools.

Beautiful textures.

Vivid colors.

A day at Minnewaska is a perfect retreat. 

It's one of my favorite places to escape.

Thanks for stopping by! And have a great week!

-Lynn

I am joining:

Debbie Doo's Newbie Party

Happy To Design for Sunday Favorites
How Sweet The Sound for Pink Saturday
Hope in Every Season

Mother Daughter Day

My daughter asked if we could go down to the city Sunday.

Why not.

We didn't have a plan, it was a beautiful day, we figured we'd see what was going on.

Grand Central. I never really looked at it when I was working here. I'd just rush in and out each day!
I was a stressed out maniac!

The ceiling and architecture are beautiful. I don't think I ever paid attention.
All I ever looked at was the train schedule to see if my train was on time!

We headed toward Fifth Ave. and this is what we found, the Columbus Day Parade was beginning.

These women were amazing. They were playing their instruments and dancing the whole time-all the way up 5th!

Isn't he cute?

The parade was so festive, bright colors and music filled the streets!

I don't know how they did it, they danced all afternoon and it was hot!

Brooks Brothers on Madison.

The Helmsley on Madison. Last Winter we saw a bride being photographed at night among the twinkling lights.

Trump Plaza

This young man took us around Central park. He had a little cart attached to his bike.

We felt sorry for the horses, so we didn't take a ride. Really, they were trudging along and looked depressed.

Since it was John Lennon's birthday, a group was performing Beatles songs in the
park in front of the Dakota. I couldn't get a photo-too many people gathered
around. It was fun, everyone was singing along with the group,
'A Little Help From My Friends".

Rockefeller  Center.

Soon the rink will be filled with skaters and the tree will be up.

We decided since we were right here, we should go to The Top Of The Rock and get a few photos.

Ok, now we're getting tired. Time to head down for dinner and then home.

Obviously, Radio City!

Saint Patricks Cathedral.

Whew! Now it's time to hop on the train home!

I can't believe I did the commute everyday when I was young!!!!

I admit, there are days when I really miss my job and the city life.

But, when I hear the trains horn blow at 7am, I roll over in my warm bed 

and am happy I'm not standing on that cold platform!

Hope you enjoyed the little trip!

Have a great day!

-Lynn

I'm linking to:
2805 for a Potpourri Party