April 30, 2013
I needed some more bread recipes and was giving a try/ taste to find some good ones worth serving to our guests. Not all recipes are created equal! With all the cooking I do for our Bed and Breakfast you would think I would be able to read a new recipe and follow it with much wisdom and experience. Not reading carefully always gets you in the butt.
I found a Pumpkin Bread recipe from Maine that looked easy. I had a can of Libby’s Easy Pumpkin Pie mix sitting in my pantry with all the other correct ingredients on hand. Easy work; there cannot be that much a difference between a regular can of pumpkin and this mix? In the beginning I noticed something was going wrong, I had way too much dough for a single 9×5 inch bread pan. So, I prepared two 9×5 inch baking bread pans. Hey good deal, two loves from one recipe, eureka! Baked them and not only did they look beautiful but they tasted wonderful, a thumbs up from my favorite taste tester, Larry. Next time you are in Asheville you might be driving by our Inn and smell the pumpkin bread cooling! Maybe Larry will save you a slice!
So here is my adapted recipe I call Pumpkin Blooper Bread:
Applewood Manor’s Blooper Pumpkin Bread
Preheated oven 350 degrees
2 – 9×5 bread pans
24 servings (12 servings / loaf)
3 c. sugar
1 1/2 c. canola cooking oil
3 c. flour
2 tsp. cinnamon
2 tsp. baking powder
2 tsp. baking soda
1 can Libby’s easy pumpkin pie mix-30 oz can
1 tsp. vanilla
1 1/2 c. finely chopped toasted pecans
Mix together in mixer the oil, eggs and sugar. Stir in separate bowl all the dry ingredients to combine. Add dry ingredients alternately with pumpkin to oil, egg & sugar. Add chopped toasted pecans and vanilla, stir into batter. Pour (as equally as possible) batter into prepared pans. Bake 350 for 1 hour and 20 minutes. Let bread cool in pan before removal. I recommend using parchment paper in the loaf pan for ease of removal. Cover with two layers of plastic wrap and refrigerate for a minimum of 24 hours before serving. Tastes best if slightly toasted/warmed in oven by broiler for breakfast. This can also be used as a cake dessert with ice cream/whipped cream.
April 5, 2013
We have been blessed with the same Spring guests for the last 6 years. They arrive about the end of February to the first of March. They are rather noisy so you cannot miss their arrival. They are such a large presence that they take over our acre and a half in the Montford Historic District of Asheville, and are very hard to miss. They are not intimidated by our daily activities, Spring clean up or even supervising my Silkies (Maggie and Lila) in the back yard. If I make too much noise they will yell at me; a daily occurrence since I am always directing my little stubborn dogs around the yard.
They cannot be rushed, they are very particular about their lodging and always select the same location to call their own. In fact they are so particular that they insist on completely rearranging, adding furniture and reinforcing their bed. This is a bit annoying as they are so particular about structural adjustments and constantly voicing their opinions loudly. This continues daily until they settle down and finally are satisfied.
We are not a child proof Bed and Breakfast but our guests always sneak in their off spring after they settle in. Actually, we are not that bothered by the unauthorized addition of family members but they do add excitement to our usually sedate and quiet location. Though they are very attentive parents, there is still a constant concern in providing sufficient food to keep their brood satisfied.
The most honored visitors are a pair of Red Tailed Hawks or Chicken Hawks. They have been using the same nest in the same white pine that sits in our front yard for six years. This particular pine had it’s center stalk broken so as the tree grows, it does so with its branching limbs. The center is perfect for a huge nest that these birds of prey require. They usually lay 3 eggs, and patiently sit on the eggs spreading their huge wings if there is sunlight to warm up the nest. I have observed them exchanging egg sitting time so that each gets a break and can feed. They are carnivores and have seen them bring food to the chicks that look like large fuzzy white kittens when they hatch. The attached photo is one of the hawks being badgered by a curious squirrel.
We must not be a threat to them as they watch us from tree limbs tilting their heads in concentration. I have been able to approach withing 10 feet of one that likes to sit on the top of one of our umbrellas in the back yard. Even the babies will look at our guests peaking over the edge of the nest quietly or squawking for food. The parents are large handsome regal birds, with white and brown tufted broad chest, large curved beak and a wing span the definitely leaves a sun blocking shadow if they fly over you. The balcony off the Granny Smith room has the most perfect view for bird lovers. I will keep taking photographs of the progress of the parent hawks to post on my blog.
The next time you stay with us, make sure you bring your camera!