Wednesday, December 14, 2011
Thursday, November 24, 2011
Tuesday, November 15, 2011
Thursday, November 10, 2011
it's made with doilies...Krista Larson - wonderful ideas
Robin Kaplan - I love her designs.
Magnolia Pearl - does anyone wear bloomers anymore.
local store Absolutely Abigails in Shreveport. Check out the prices. I can so sew this style.
I love these looks of rumpled, feminine clothing. I need to get back to sewing.
Wednesday, November 9, 2011
What I'm doing today... going to make Apple Flognarde,
Black Skillet Cornbread... cornmeal soaking in buttermilk.
This is supposed to make it easier to digest.
Tuesday, November 8, 2011
Pumpkin and Cream Bread
Yield: 2 loaves (14 slices each)
1-1/2 c. pureed pumpkin
1/2 c. unsweetened applesauce
1 whole egg
3 egg whites
1 c. all-purpose flour
2/3 c. whole wheat flour
1/2 c. Stevia Cup For Cup sweetener
1/2 c. granulated sugar
1 t. baking soda
1/2 t. ground cinnamon
1/2 t. ground nutmeg
8 oz. reduced fat cream cheese
1/4 c. granulated sugar
1 T. all-purpose flour
2 egg whites
1 t. vanilla extract
1. For the Batter: With an electric mixer, beat the pumpkin, applesauce, egg, and egg whites on medium speed until smooth. In a separate bowl, combine the flours, Stevia, sugar, baking soda, cinnamon and nutmeg. Slowly mix the flour mixture into the pumpkin mixture.
2. For the cream cheese filling: Beat the cream cheese, sugar, vanilla, egg whites and flour until creamy and smooth.
3. Grease 2 8x4x2" loaf pans. Divide half of the batter between the two pans. Pour half of the filling in one pan and the other half in the second pan and smooth with the back of a spoon. Top with the remaining batter.
4. Bake in a 350 degree oven for about 40 minutes, or until a toothpick inserted comes out clean. Don't overbake or your bread will be dry on the edges. Cool and remove from pans. Store in the refrigerator in an airtight container.
One serving (2 slices) = about 100 calories
From Sunday Baker
From Sunday Baker