My excellent friends Toni and Mike came down this weekend. And we were busy! We ran (twice), climbed at Noyes, hiked the Abbot Loop trail, met Ashley and Ed an Northstar, cooked Stuffed Butternut Squash, backed delicious pumpkin bars, grilled sweet potato pancakes, talked, chatted, hung out, enjoyed each others' company, went to the Farmer's Market, explored the Friends of the Library crazy book sale, ordered and ate delicious Sticky Rice takeout, watched Unbreakable, got moderately tipsy and played games, and had a wonderful weekend.
These pictures are the highlights. The weekend went waaaaay to fast.
Me, Toni, and Mike up at the lookout in Abbot Loop.
Mike carving out the local butternut squash. He takes his work very seriously.
The fruits (or vegetables and grains) of our labor: rice, apple, orange, and spice stuffed butternut and acorn squash with walnuts and quinoa.
Toni showing off the pumpkin bars (recipe at the end of this post), Southern Tier's PumpKing beer, and, of course, a Great Lakes Brewery shirt.
And me, playing games and having fun.And here is the pumpkin bar recipe (from one of Toni's friends) (We also added the remaining walnuts and some chocolate chips):
•4 eggs
•1 2/3 cups granulated sugar
•1 cup vegetable oil
•15-ounce can pumpkin
•2 cups sifted all-purpose flour
•2 teaspoons baking powder
•2 teaspoons ground cinnamon
•1 teaspoon salt
•1 teaspoon baking soda
**1/4 tsp freshly grated nutmeg
**1/2 tsp ground ginger
**These are not part of the original recipe but I add them; amount is approximate.
Directions:
Preheat the oven to 350 degrees F.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin
until light and fluffy.
Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry
ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and
the batter is smooth.
Spread the batter into a greased 15 by 10-inch baking pan*. Bake for 22 minutes. Test
for doneness. Continue baking until done.
*Note: If necessary, use a 9x13-inch pan and bake for 30 minutes.
Let cool completely.
Dust with powdered sugar if you like.
Enjoy!
•1 2/3 cups granulated sugar
•1 cup vegetable oil
•15-ounce can pumpkin
•2 cups sifted all-purpose flour
•2 teaspoons baking powder
•2 teaspoons ground cinnamon
•1 teaspoon salt
•1 teaspoon baking soda
**1/4 tsp freshly grated nutmeg
**1/2 tsp ground ginger
**These are not part of the original recipe but I add them; amount is approximate.
Directions:
Preheat the oven to 350 degrees F.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin
until light and fluffy.
Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry
ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and
the batter is smooth.
Spread the batter into a greased 15 by 10-inch baking pan*. Bake for 22 minutes. Test
for doneness. Continue baking until done.
*Note: If necessary, use a 9x13-inch pan and bake for 30 minutes.
Let cool completely.
Dust with powdered sugar if you like.
Enjoy!
No comments:
Post a Comment