Here I sit, as the title tells you, ‘waiting for the plumber’. Now, earlier a plumber did come by and replaced the short 2 feet of old cast iron drain which was causing the leak however . . . the clog lies somewhere between where the new section of PVC pipe is and the cast iron piece which is kind of ‘in the wall/ceiling of the basement. Oh joy… said plumber said that he doesn’t have a ‘snake’ in his truck and another guy will be by to try to snake out the drain – that was 2 hours ago (he said about an hour) and so I wait.
What do YOU do when you’re waiting? So far I’ve finished the Christmas scarf for my friend; the photo below doesn’t really do it justice – it’s a soft, fine Federal Blue yarn and a ‘1 row pattern’ (very easy).
Also managed to sew in six more of the thin blue/white squares for the (Australian knit) baby blanket; still have six more blue and four more white to finish, then edge it and that’s a done project. Yesterday at church a friend handed me a small (toddler sized) pink baby sweater which had at least 6-8 holes in it. She volunteers at the local shelter and that was a donation. Knowing I like to tackle strange projects she asked if I could repair it; consider it ‘done’ – another ‘waiting for the plumber’ job done. Well, now I’m writing a blog – another ‘plumber’ job. There are more tasty recipes just waiting to be posted, so I won’t dawdle!
Spiced Pumpkin Fudge
2 C. granulated sugar
1 C. packed light brown sugar
3/4 C. (1 1/2 sticks) butter or margarine
2/3 C. (5 fluid oz. can) evaporated milk
1/2 C. Libby’s 100% pure pumpkin
2 tsp. pumpkin pie spice
2 C. (12 oz. pkg.) Nestle Premier Toll House White Morsels
1 (7 oz.) jar marshmallow creme
1 C. chopped pecans
1 1/2 tsp. vanilla extract
Line 9 x 13 baking pan with foil. Combine sugar, brown sugar, butter, evaporated milk, pumpkin and spice in medium heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10-12 minutes or until candy thermometer reaches 234 degrees to 240 degrees F. (soft ball stage). Quickly stir in morsels, marshmallow creme, nuts and vanilla extract. Stir vigorously for 1 minute or until morsels are melted. Immediately pour into prepared pan. Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered. To cut, lift from pan; remove foil. Cut into 1-inch pieces. Makes 48 servings, 2 pcs. each. (about 3 lb.)
Sweet Potato Bread with Pineapple Butter
1-3/4 cups all-purpose flour
1-1/2 cups sugar
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup mashed sweet potatoes
1/2 cup canola oil
1/3 cup water
1/2 cup butter, softened
1 can (8 ounces) crushed pineapple, well drained
Preheat oven to 350 degrees F.
In a large bowl, combine the first seven ingredients. In a small bowl,
combine the eggs, potatoes, oil and water. Stir into dry ingredients
just until moistened. Transfer to a greased 9-in. x 5-in. loaf pan.
Bake at 350° for 50-60 minutes or until a toothpick inserted near
the center comes out clean. Cool for 10 minutes before removing
from pan to a wire rack. In a small bowl, combine butter and pineapple.
Serve with bread. Yield: 1 loaf (16 slices) and 1 cup butter.
NOTE from poster: ” I had some leftover mashed sweet potatoes, so
I made up a couple of loaves of this bread…It is delicious!”
1 cup cooked pumpkin or canned
1/2 cup sugar
1/2 cup margarine
1 egg, beaten
1 Tablespoon molasses
2 cups sifted flour (sift before measuring)
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon mace
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon soda
3/4 cup buttermilk
1/2 cup chopped pecans
1/2 cup raisins
Preheat oven to 375 degrees F.
Blend together sugar and margarine add pumpkin,
molasses and egg.Sift flour with baking powder and spices;
add soda to buttermilk. Mix raisins and nuts with 1/2 cup
sifted flour and spices.Add rest of flour alternately with
buttermilk to creamed mixture. Add raisins and nuts.
Place in well greased muffin tins. Bake 20 minutes. If very large
tin, bake 25 minutes.Makes 4 dozen small or 2 dozen large muffins.
Cracker Barrel Sweet Potato Casserole
5 1/2 pounds sweet potatoes, boiled tender, skinned
8 ounces margarine
1/4 cup orange juice concentrate
8 ounces brown sugar
1 tablespoon grated orange rind
2 ounces margarine
Preheat oven 400 degrees F.
Put potatoes in mixer;add 8 oz margarine, orange juice concentrate,
brown sugar, and orange rind. Blend well and put into large greased casserole dish. Into a saucepan put 2 oz. margarine, 7 oz brown sugar, milk and pecan pieces. Bring to boil stirring constantly till thickened. Pour over sweet potatoes in casserole and bake at 400ºF for 20 to 30 minutes.
CRANBERRY DIJON CHICKEN
1 (8 oz.) can jellied cranberry sauce
3/4 C. Dijon mustard
1 tsp. grated orange peel
6 pieces chicken, thighs and legs
In a small saucepan over medium heat, cook and stir cranberry sauce, mustard and orange peel until blended and smooth. Remove from heat.
Meanwhile, Grill (or broil) Chicken for about 20 minutes or until juices run clear. Brushing with sauce during last 10 minutes of grilling.
Well, that’s the ‘scoop’ for today – hoping to have a fully-functioning kitchen sink by the end of the day – without it, sure makes for a ‘fun’ time trying to figure out what to cook that won’t use a lot of pots/pans/dishes (that can’t be washed easily!).
Our weather today is sort of typical November – chilly, grey and raining. I lit a caramel candle while I was working on ‘the projects’ – that sort of made the room feel/smell a little warmer.
Enjoy your day – what EVER weather you have!