I’m back! Can you believe tomorrow is a start to a new week once again? At least my week ended with a bang—my little trip home and my day with dad turned out to be super fun! Seinfeld is even funnier in real life and had the whole place laughing for 2 hours straight—I woke up the next morning with sore facial muscles from smiling and laughing the whole time—sometimes that’s just what you need! Besides that my dad and I spent the day eating good food (buffets anyone? or ice cream?), and then went to shop the little stores down by Lake Superior—we found a huge antique shop and spend over an hour having fun looking around. Did you do anything fun this weekend or just relax? Unfortunately no cameras were aloud in Seinfeld, so I didn’t even bring mine.
On a different note, I experimented with a new bread recipe recently and it turned out to be a great one! Don’t be turned off by the pumpkin because it is very subtle in the final product and adds a really nice texture. This bread is extremely good toasted or not with some spread like jam on it. (Easy homemade jam recipe below!)
Pumpkin Oatmeal Bread
Makes: 1 1/2 lb loaf
Ingredients:
- 3/4 C milk (I used Almond Breeze)
- 1/4 C canned pumpkin
- 1 egg or 2 egg whites
- 2 Tbsp sugar
- 1/8 C applesauce
- 1 Tsp salt
- 1 1/2 C old-fashioned rolled oats
- 2 C bread flour
- 1 1/2 Tbsp wheat gluten
- 1 1/2 Tsp rapid or quick yeast
Directions:
- Mix all ingredients according to bread machine manufacturer instructions.
- Select basic for cycle.
No bread machine? No big deal! Try this recipe which is somewhat similar, just add in a bit of applesauce.
So now you have the bread—why not continue on your culinary kick and make so homemade jam. This method is so easy, I promise!
Work Time: 20 Minutes
Total Time: 20 Minutes + Standing
Yield: 4 Half-Pints
1. Whisk together 1 1/2 c sugar and 1 package (1.59 oz) "no-cook freezer jam fruit pectin in a bowl. Be sure to buy the right type!
2. Mash 1 c raspberries, 1 c blackberries, and 2 c strawberries (hulled and quartered) in another bowl until fruit is a chunky puree.
3. Pour sugar and pectin into the bowl with the fruit and stir until very well combined. This will take 2 to 3 minutes.
4. Ladle jam into four 8 oz freezer jam jars (either glass or plastic), let stand until set, about 30 minutes, and freeze.
*Courtesy of Prevention Magazine*
