Pumpkin Squeesy?

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Last night some of my downline team got together for a “Shoebox Swap”.   I don’t know where that name came from as it really has nothing to do with shoes….or boxes…..but it is all about swapping!  Normally, when you swap, you make multiples of an item (in our case, cards or the like) and swap them with other demonstrators who have done the same.  When you leave, you have a bunch of new ideas and samples.

For a shoebox swap, we actually MAKE each others swaps.  They bring the supplies and we go from station to station reproducing them.   We always learn something new (and sometimes it even has to do with stamps) and have lots of laughs.   I will post photos of the swaps after I take them….but not today.   I wanted to share a fall card with you (altho they say today is supposed to feel like summer is back) and a fall recipe as well.  First, the card:

Love that trendy button (Naturals Designer Buttons).  I also had fun spritzing with the Color Spritzer Tool.  You just fill it with some rubbing alcohol and some reinker (Tangerine Tango here) and spray   spritz!  And I LOVE this pattern on the Scaringbones and Howlstooth —-whoops!  “Strike that!  Reverse it!” (~Willy Wonka) DSP.  Looks like a coat I would buy.   Imagine if Stampin’ Up! started selling CLOTHES!!!   Well–they ARE the “Garanimals” of the craft world….but I digress–BIG TIME!

(Clearly, I haven’t had enough coffee yet!)

OK–Recipe:  Yesterday I whipped up this treat as it felt like fall and I thought my demonstrator friends could use a little sustenance while stamping.  They seem to like this and it is SO easy.   Plus–you don’t have to get out your mixer.   Easy Peasy, Pumpkin Squeesy!

Pumpkin Bread:

1  1/2 cups flour                                                       2 eggs, beaten

1/2 teaspoon salt                                                     1/4 cup water

1 cup sugar                                                                1/4 teaspoon each  nutmeg, cinnamon, and allspice

1 teaspoon baking soda                                           1/2 cup vegetable oil

1 cup pumpkin puree                                              1/2 cup chopped nuts

Preheat oven to 350.  Sift together the flower, salt, sugar, and baking soda.  Mix the pumpkin, oil, eggs, water, ans spices together, then combine with the dry ingredients (but not TOO thoroughly).  Stir in nuts.  Pour into a sprayed loaf pan.  Bake for 50-60 minutes.  Cool on rack.

Ok–I am going to go have more coffee!

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