After a few friends had mentioned they wanted to get together for a Craft Night I decided to host a night of crafting:). It was so much fun. We made fabric pumpkins that I had seen on a blog I follow. They were a bit difficult but it was worth it. They all turned out so cute. It was fun to see each person's personality come out in their pumpkins. Next month we plan on starting our Christmas crafts and are going to do wreaths!!! So fun! Here are also a few recipes that I made for the night.
Pork Wontons
24 wontons
1 cup finely chopped Napa or Savoy cabbage
Coarse salt
6 ounces ground pork, not all lean
3 scallions, finely chopped
1 tablespoon finely chopped, peeled fresh ginger
1 teaspoon soy sauce
1 teaspoon toasted sesame oil ( I only had vegetable and it turned out fine).
Directions
In a medium bowl, toss cabbage with 1/2 teaspoon salt. Let stand 10 minutes. Wrap cabbage in a double layer of paper towels; firmly squeeze out excess liquid. Return cabbage to bowl. Add pork and oil to a pan and cook; add scallions, ginger, soy sauce and cabbage. Cook for 2 minutes. Meanwhile, lay out wonton wrappers and make an egg wash(1 egg with 1 TBS water). Apply egg wash with a pastry brush on two adjacent edges. Add about 1 tsp of pork filling to middle of each wrapper. then making a triangle press out any air around the filling. Heat a pan of oil and fry until crispy brown. Filling can be refrigerated up to two days. Martha Stewart recipe.
24 wontons
1 cup finely chopped Napa or Savoy cabbage
Coarse salt
6 ounces ground pork, not all lean
3 scallions, finely chopped
1 tablespoon finely chopped, peeled fresh ginger
1 teaspoon soy sauce
1 teaspoon toasted sesame oil ( I only had vegetable and it turned out fine).
Directions
In a medium bowl, toss cabbage with 1/2 teaspoon salt. Let stand 10 minutes. Wrap cabbage in a double layer of paper towels; firmly squeeze out excess liquid. Return cabbage to bowl. Add pork and oil to a pan and cook; add scallions, ginger, soy sauce and cabbage. Cook for 2 minutes. Meanwhile, lay out wonton wrappers and make an egg wash(1 egg with 1 TBS water). Apply egg wash with a pastry brush on two adjacent edges. Add about 1 tsp of pork filling to middle of each wrapper. then making a triangle press out any air around the filling. Heat a pan of oil and fry until crispy brown. Filling can be refrigerated up to two days. Martha Stewart recipe.
Downeast Maine Pumpkin Bread-allrecipes.com
Ingredients:
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Directions:
1.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Directions:
1.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
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