We interrupt this pumpkin perfection to bring you an important announcement.
Many of you have been begging for me to write a book, publish a book or create a print out for you to read your favorite stories.
For two years, I tried to get published through traditional channels. I've wooed agents, talked to editors of major publishing houses and sent out four different books.
And for all the Fed-Ex bills and packages of printer paper, I got zilch. Nada. Nothing.
I take that back. I got a handful of rejection letters.
And then I realized, why sit around? Ya'll like what I write. There are more than one ways to skin a cat. I work as a professional writer, so I talk to editors every day.
Therefore, I'm proud to announce....
The launch of Blond Duck Press.
Blond Duck Press will be like the cupcake of the literature world. Short, sweet, tasty little stories you can finish in the bathtub or your kid's softball game. They'll be cheap, easy to order and available world wide.
The first will be a collection of Christmas tales, one of which is Priscilla Piper. It will be available before Christmas.
After that, we'll have a book about the Land of the Flowered Bed, illustrated by my darling buddy Marie. I've also got plans for a Miss Pickles adventure and of course, your favorite dance hall romance Twirl. And don't worry--I haven't forgotten about Missing Wings. Far from it.
And now, for our double edition recipes of the week: Pumpkin Bread and Pumpkin Waffles.
Back when my sister and I were in high school, my mom was part of a committee that treated the teachers to a holiday breakfast every year. When the teachers came blazing through the gym in search of their free breakfast, the traditional pumpkin bread was the prize. People loved it so much my mom's hospitality committee ended up baking each teacher a loaf every year. If they hadn't, the overworked teachers would have come to blows....
Now, the love of the pumpkin bread has spread far and near. It's requested at my work, pleaded for my in-laws and demanded by Ben by a daily basis all year.
And now that it's Christmas, I have 12 loaves to bake. Seriously. It's all about the pumpkin love, baby.
Mix all dry ingredients together. Then add the canned pumpkin, oil, eggs and water. Mix well. Pour into three pans. Bake at 350 degrees for 60 minutes. Check the bread by inserting a toothpick into the center. If it comes out gooey, bake for another 10 to 15 minutes. Wrap in foil for later or eat and enjoy.
Now, the problem with eating pumpkin bread is you begin to drool over all things pumpkin. And all my dear Invisible Friends have been no help. All I've seen is pumpkin muffins and pancakes and scones and pastries and even cookies.
So I had to do it. I had to make pumpkin waffles.
Ya'll know how much I love waffles. And I love pumpkin. Put the two together and....
Heaven. Sweet sweet heaven.
I blame it all on Taste of Home. That's where I got the recipe.
Toasty Pumpkin Waffles from Taste of Home:
1 cup all purpose flour
1 tblspn brown sugar
1 tsp baking powder
1 egg, beaten
1 1/4 cup milk
2/3 cup canned pumpkin
4 1/2 tsp butter, melted
1/3 chopped pecans (I left these out)
Mix dry ingredients in one bowl and wet in other. Mix together and fold in nuts. Bake in preheated waffle iron until golden brown. You'll probably want your iron to be really hot so they get nice and crispy...my first few were a bit wobbly. And no one likes wobbly waffles.
You know all this talk about waffles has made me think of my other favorite breakfast treat...
I think I have an idea.
Stay tuned, Invisible Friends! We have a wonderful whimsical tale tomorrow and Kitchen Magic this weekend! And then on Thanksgiving week, we have several new surprises!
Have you entered the stocking giveaway? What are you waiting for!