Comments on: Cheering up http://ysolda.com/2007/08/30/cheering-up/ original knitting patterns Tue, 07 Feb 2012 13:09:46 +0000 hourly 1 http://wordpress.org/?v=3.1.3 By: Tricia http://ysolda.com/2007/08/30/cheering-up/#comment-40340 Tricia Tue, 18 Sep 2007 02:33:09 +0000 http://ysolda.com/wordpress/2007/08/30/cheering-up/#comment-40340 Here is my favorite pumpkin recipe…even though it calls for canned pumpkin, you can use fresh…I believe 16 oz is the same as 2 cups. Hope you like it.
Pumpkin Squares

4 eggs
1/2 c. oil
1 c. sugar
1/2 tsp. salt
1 c. white flour
1 c. wheat flour
1/2 c. applesauce or oil
1 tsp. baking powder
1 Tbl. cinnamon
1 tsp. baking soda
(1) 16 oz. can pumpkin
raisins (optional)

Mix all ingredients together thoroughly.
Pour into oblong pan and bake at 350° F. for 20-25 minutes.
Cool and frost.

Frosting:
Mix together till creamy 8 oz. cream cheese, 1 stick (1/2 c) margarine, 3 c. powdered sugar, and 1/2 tsp. vanilla till creamy. Keep refrigerated.
Now, try not to pig out on it LOL

]]> By: Judy G. http://ysolda.com/2007/08/30/cheering-up/#comment-40296 Judy G. Wed, 12 Sep 2007 23:37:27 +0000 http://ysolda.com/wordpress/2007/08/30/cheering-up/#comment-40296 Pressed coffee is the best. It can even make (mostly) decaf coffee taste like an indulgence. I love your slouchy tam. I would feel silly in it, but you do it with such panache! Pressed coffee is the best. It can even make (mostly) decaf coffee taste like an indulgence.
I love your slouchy tam. I would feel silly in it, but you do it with such panache!

]]> By: Mama Urchin http://ysolda.com/2007/08/30/cheering-up/#comment-40286 Mama Urchin Tue, 11 Sep 2007 21:14:53 +0000 http://ysolda.com/wordpress/2007/08/30/cheering-up/#comment-40286 Anything that calls for a pumpkin puree is really better with canned pumpkin. It's almost impossible to get a smooth texture at home. But... you can use pumpkin just like butternut squash. My favorite is to roast it then use it in a hash. We make ours with sausage but you could skip that and I bet it would be just as good. Anything that calls for a pumpkin puree is really better with canned pumpkin. It’s almost impossible to get a smooth texture at home. But… you can use pumpkin just like butternut squash. My favorite is to roast it then use it in a hash. We make ours with sausage but you could skip that and I bet it would be just as good.

]]> By: Jodie http://ysolda.com/2007/08/30/cheering-up/#comment-40283 Jodie Tue, 11 Sep 2007 17:59:33 +0000 http://ysolda.com/wordpress/2007/08/30/cheering-up/#comment-40283 Pumpkin goes really well in Thai curries. You can use up other veggies with the curry also! Just find a basic curry recipe and add whatever veggies you want. Yum! Pumpkin goes really well in Thai curries. You can use up other veggies with the curry also! Just find a basic curry recipe and add whatever veggies you want. Yum!

]]> By: charlotte taylor http://ysolda.com/2007/08/30/cheering-up/#comment-40236 charlotte taylor Sun, 02 Sep 2007 19:01:12 +0000 http://ysolda.com/wordpress/2007/08/30/cheering-up/#comment-40236 after staying with a friend in Rome I discovered pumpkin risotto - probably still a bit early in the year as its a perfect autumey comfort dish after staying with a friend in Rome I discovered pumpkin risotto – probably still a bit early in the year as its a perfect autumey comfort dish

]]> By: jo http://ysolda.com/2007/08/30/cheering-up/#comment-40235 jo Sat, 01 Sep 2007 21:45:16 +0000 http://ysolda.com/wordpress/2007/08/30/cheering-up/#comment-40235 I'm also from Australia - pumpkin is a bit of a staple. I second the recommendation for red curry pumpkin with green beans, but it is fab if it is cooked in the pumpkin itself (cut the top off, scrape the seeds out, score the flesh, fry up curry paste with whatever you want, add coconut milk, pour into pumpkin, add beans, put in a baking dish, put the top back on and bake it in the oven). V tasty - looks great when you take it to the table - but not the kind of dish you'd make just for yourself (unless it's a very little pumpkin). I’m also from Australia – pumpkin is a bit of a staple. I second the recommendation for red curry pumpkin with green beans, but it is fab if it is cooked in the pumpkin itself (cut the top off, scrape the seeds out, score the flesh, fry up curry paste with whatever you want, add coconut milk, pour into pumpkin, add beans, put in a baking dish, put the top back on and bake it in the oven). V tasty – looks great when you take it to the table – but not the kind of dish you’d make just for yourself (unless it’s a very little pumpkin).

]]> By: Birgitte http://ysolda.com/2007/08/30/cheering-up/#comment-40232 Birgitte Sat, 01 Sep 2007 07:54:37 +0000 http://ysolda.com/wordpress/2007/08/30/cheering-up/#comment-40232 I loved to read about your day - and the quiet Sunday a while ago. Thanks for sharing it. I am a knitting student too (assuming you are still studying although you graduated?) and it's always nice to read about people you can relate to, isn't it? Looking forward to following your blog in the future. Birgitte Copenhagen, Denmark I loved to read about your day – and the quiet Sunday a while ago. Thanks for sharing it. I am a knitting student too (assuming you are still studying although you graduated?) and it’s always nice to read about people you can relate to, isn’t it?
Looking forward to following your blog in the future.

Birgitte
Copenhagen, Denmark

]]> By: Elizabeth http://ysolda.com/2007/08/30/cheering-up/#comment-40230 Elizabeth Fri, 31 Aug 2007 20:24:09 +0000 http://ysolda.com/wordpress/2007/08/30/cheering-up/#comment-40230 Pumpkin sweets are fabulous, but there are tons of wonderful spanish recipes that use pumpkin in a savoury, spicy-ish way. Pumpkin sweets are fabulous, but there are tons of wonderful spanish recipes that use pumpkin in a savoury, spicy-ish way.

]]> By: Laura http://ysolda.com/2007/08/30/cheering-up/#comment-40229 Laura Fri, 31 Aug 2007 18:22:53 +0000 http://ysolda.com/wordpress/2007/08/30/cheering-up/#comment-40229 Pumpkin pie is the only way to go. It's all delcious and cinnamon-y and good. The trick is to add loads more spices than the recipe. Pumpkin pie is the only way to go. It’s all delcious and cinnamon-y and good. The trick is to add loads more spices than the recipe.

]]> By: Clare http://ysolda.com/2007/08/30/cheering-up/#comment-40225 Clare Fri, 31 Aug 2007 13:49:54 +0000 http://ysolda.com/wordpress/2007/08/30/cheering-up/#comment-40225 Pumpkin sure is common in Australia. I didn't realise the rest of the world didn't eat it as much as we do. Can't you buy it pre-cut into smaller chunks? Everywhere here does that - from the supermarket to the regular vegetable market we use. Pumpkin is very, very nice in a red curry (red curry paste and coconut milk). Especially with green beans, or lentils. Or roasted and put in pasta with feta cheese and almonds and something green (broad beans, wilted spinach, whatever) Pumpkin sure is common in Australia. I didn’t realise the rest of the world didn’t eat it as much as we do. Can’t you buy it pre-cut into smaller chunks? Everywhere here does that – from the supermarket to the regular vegetable market we use.

Pumpkin is very, very nice in a red curry (red curry paste and coconut milk). Especially with green beans, or lentils.

Or roasted and put in pasta with feta cheese and almonds and something green (broad beans, wilted spinach, whatever)

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