Week Sixteen

I love the holidays! So much of our family time together at this time of year centers around food. We have our family favorites that seem to only get baked or cooked at this time of year. Maybe that is because with the change of season we stay indoors more and I love cooking more around this time. When I say cooking for me it is baking. I love baking and finding ways to use the foods of the season. So many shared from their gardens this year and lot got frozen to be used for the fall season of baking. Do you have a favorite recipe for some fun kind of bread or goodie? Please share with us. For now I am sharing our favorite pumpkin dessert.

AUNT BARB'S PUMPKIN BAKE

4 eggs 1 tsp. soda 1 C oil 1/2 tsp. salt
1 (15oz.) can Pumpkin 2 C flour 2 tsp. cinnamon
2 tsp. baking powder 1/2 tsp. ginger 1/2 tsp. cloves 1/2 tsp. nutmeg

Mix eggs, oil, and pumpkin in a large bowl. Add dry ingredients and mix well. Bake at 305 degrees for 25-30 minutes.

Frosting: 1 6oz. cream cheese 6 Tbls butter 1 Tbls milk 1 tsp vanilla
4 C powdered sugar Mix all ingredients together and frost top of pumpkin bake after cooled.



WEEK SIXTEEN: 5 lbs. of Honey

Week Fifteen

This last weekend I was at conference. I thought with the troubling times we are in now I would here once more about being prepared. I don't think I heard one specific talk about that but I did hear more than once that we need to be obedient to the commandments and counsel we have already been given. I think that we already know what we should be doing - now is the time to just DO IT! Now with regards to food storage now is the time to begin. How much more peace we will have when we have to face whatever it is we have to face if we are prepared. That said this week we are adding mac and cheese to our shelves. What are some interesting things to do with this staple? Sometimes we add hot dogs, hamburger, chicken. But Paige shared with us a recipe she had learned on trek and that was adding tuna! It was delicious and tuna is much easier to store that the other things. I had never thought of adding that before so I was a bit sceptical but it turned out we liked it. What do you add to spice it up? Please share with us!

WEEK FIFTEEN: 1 box mac and cheese, 1 lb. yeast. ( I usually buy at least four boxes at a time, so feel free to add more to your list and remember the yeast will freeze)