Pam Anderson's Blog, page 51
October 5, 2011
Pumpkin Bread Memories
Baking pumpkin bread at our house on a crisp fall weekend is as strong a tradition as shopping for Halloween candy. For years now, my young adult daughters would just as soon enjoy a slice of pumpkin bread as eat a piece of candy. Last year Maggy reminisced about fall in her post "Ode to

Published on October 05, 2011 08:03
Simple, Seasonal Pumpkin Bread
Makes two 9-inch loaves (about 24 servings) 3 1/2 cups all-purpose flour 1 tablespoon baking powder 2 teaspoons ground ginger 1 teaspoon each: baking soda, salt and ground cinnamon 1/2 teaspoon ground cloves 4 large eggs, beaten 1 1/2 cups granulated sugar 1 cup light brown sugar 2 sticks (1 cup) butter, melted 1 can (16

Published on October 05, 2011 08:03
October 3, 2011
Meatless Meals: A Giveaway (WINNER ANNOUNCED)
Congratulations MaryClare, the winner of this week's giveaway, who eats "eat veg most of the time, but the one thing I always crave is a hamburger." We're in week two of our five week giveaway of Cook without a Book: Meatless Meals: Recipes and Techniques for Part-Time and Full-Time Vegetarians. Thank you all for participating

Published on October 03, 2011 06:43
Meatless Meals: A Giveaway
We're in week two of our five week giveaway of Cook without a Book: Meatless Meals: Recipes and Techniques for Part-Time and Full-Time Vegetarians. Thank you all for participating last week. I so enjoyed reading your favorite meatless breakfast menus! This week I'm sharing an example of my creamy roasted vegetable soup; it's the one

Published on October 03, 2011 06:43
October 2, 2011
Roasted Winter Squash Shooters with Pumpkins Seeds
Roasted Butternut Squash Soup with Thyme and Cayenne Makes 2 quarts, serving 8 2 pounds Butternut or other winter squash, peeled and cut into 1-inch cubes 2 tablespoons olive oil, divided Salt and ground black pepper 1 teaspoon sugar 1 large onion, cut into large dice 3 large garlic cloves, thickly sliced 2 teaspoons dried

Published on October 02, 2011 20:13
Two Fall Salads: The Video!
I love salad year round, but come cooler weather I prefer mine warm. I offer two main-course salads that will stick to your ribs (but not your thighs!) and warm your insides. Seared pork medallions along with flash-sauteed apples, celery, and red onions warm the first salad. Heightening flavor is simple—just grab a handful of

Published on October 02, 2011 05:18
Two Fall Salads: The Recipes
Warm Spinach and Pork Salad with Waldorf Flavorings Serves 4 1 pork tenderloin (about 1 pound) cut crosswise into 12 medallions 3 tablespoons plus 2 teaspoons extra-virgin olive oil, divided Salt and ground black pepper 1 large crisp apple, cored and cut into medium dice 2 celery stalks, cut into medium dice 1/4 large red

Published on October 02, 2011 05:17
September 29, 2011
Mini Muffaletta Squares
Mini Muffaletta Squares Makes 24 to 30 hors d'oeurvres 1 cup Mixed Olive Salad 1 package (8.8 ounces) Tandoori Naan 5 thin slices each: pepperoni, capicola, and salami (about 1 1/2 ounces of each) 4 thin slices each: mozzarella and provolone (about 3 ounces each) ¼ large red onion, thinly sliced Make Mixed Olive Salad. Adjust

Published on September 29, 2011 10:30
The Perfect Wedding
After thirty years of living faithfully with one another, our family friends finally decided to make it legal. My husband David would perform the ceremony. Our family would host the reception at our home. My daughters, Maggy and Sharon, and I would cater it. Our goal: despite hosting, officiating, and catering the wedding, David, Maggy,

Published on September 29, 2011 09:40
Mixed Olive Salad
Mixed Olive Salad Makes a generous 2 ½ cups 2 medium garlic cloves 1/4 cup capers 1 cup drained ripe black olives 1 cup drained pimento-stuffed salad olives 2 tablespoons red wine vinegar 2 teaspoons dried oregano 1/2 cup extra-virgin olive oil 1/2 cup finely chopped celery hearts Mince garlic cloves in a food processor.

Published on September 29, 2011 09:36
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