Log in

No account? Create an account

Previous Entry | Next Entry

Nicoal came over yesterday afternoon. We looked through magazines and online and found our recipes, and braved late-afternoon Winco crowds for our ingredients. (Right after I finished telling Nicoal that when you come in at this time you get stuck behind people who just stop in the middle of things so you can't get around them; the person in front of me stopped and all the people behind me kept going around so I was stuck.) We had to make an additional trip to Albertson's for eggplant and sugar pumpkins and a baguette that wasn't sourdough or multi-grain, and they didn't have pumpkins either so we decided to use an acorn squash instead.

Then we came back home and had pumpkin beer (it tasted like used cinnamon gum!) and made vegetarian lasagna, whipped sweet potatoes and pumpkin bread pudding. Cory came home from studying when the food was ready and we watched Nightmare Before Christmas while we ate. It was a very nice evening.

Today will be devoted to homework, helping Cory with his accounting homework, and then choir. The concert is coming up soon!


( 4 comments — Leave a comment )
Oct. 8th, 2006 05:26 pm (UTC)
pumpkin bread pudding sounds divine! would you pass on the recipe?
Oct. 8th, 2006 05:41 pm (UTC)
Butter, for baking dish
1 baguette (8oz), sliced 1/2" thick
4 lg eggs
1 qt 1/2 & 1/2
1 can (15oz) pumpkin puree
1c packed light-brown sugar
1T pumpkin pie spice
1/4t salt
confectioner's sugar, for dusting
whipped cream (opt)

1. Preheat oven to 300. Butter an 8" square or 2qt shallow baking dish; set aside. Toast bread on a baking sheet in oven, turning occasionally, until lightly browned; 20-25 minutes. Remove from oven.

2. In a large bowl, whisk together eggs, 1/2 and 1/2, pumpkin puree, brown sugar, pie spice, vanilla, and salt. Add toasted bread; cover with plastic wrap, pressing it directly onto surface. Place a plate small enough to fit inside bowl on top of plastic; weight with a large canned good. Let soak until bread is saturated, about 25 minutes.

3. Transfer mixture to preparedf dish, spreading evenly. Bake on a baking sheet until firm and a toothpick inserted in center comes out clean, 60-70 minutes. Serve warm or at room temperature, dusted with confectioners' sugar and topped with whipped cream, if desired.
Oct. 9th, 2006 01:26 am (UTC)
thank you! was it as good as it sounds?
Oct. 9th, 2006 03:54 am (UTC)
It's very good! Very rich too.
( 4 comments — Leave a comment )