To say our lives will never be the same is an understatement. Who would have ever thought that such a natural disaster would touch our State in such a way as this, especially our County? After all the hype for years by the Weather Channel or weather outlets that we were going to get hit by a hurricane and nothing culminated to the extent they expressed, we were not prepared, or at least our family wasn’t. It really became real to me when the first few trees hit the ground and shook our home. It was a night I will never forget!
After the aftermath of the storm and waking up to what we saw in and around our home and community, I realized that we were truly blessed by God’s protection. While I was sitting on the floor in our hallway that night, praying, crying, and realizing this was way worse that I could have ever imagined, I knew that God was right there in that hallway with me. He’s always faithful in all situations to bring us through any storms in our life. All we need to do is just call out to him in prayer and He hears even the smallest of our problems. I have gone to this verse many times over the years when trials come and it reminds me that God is our refuge and strength. I pray for continued progress in our Community and that we never forget to give God the glory in all things!
“God is our refuge and strength, a very present help in trouble.Therefore we will not fear, though the earth be removed, and though the mountains be carried into the midst of the sea; Though the waters thereof roar and be troubled, though the mountains shake with the swelling thereof.” Psalms 46:1-3
The recipe this week is one that I’ve cooked many times during the Fall of the year and gifted to friends. It’s easy and quick to prepare! Enjoy the taste of Autumn in this sweet dessert!
Pam
Pumpkin Bread
3 large eggs
1/1/2 cups pumpkin puree (1 small can)
⅔ cup vegetable oil
1 cup sugar
¼ cup light brown sugar
2 teaspoons vanilla flavoring
1 ½ cups all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
Pecans (optional)
Pumpkin seeds (pepitas), optional
Preheat oven to 350 degrees. Coat a 9 x 5 loaf pan or two smaller ones with a non-stick cooking spray. Place eggs in a medium-large bowl and whisk by hand well. Add pumpkin and whisk until smooth, then add oil, sugars and vanilla. Mix well again. In a separate bowl, whisk together flour, pumpkin pie spice, baking soda, baking powder and salt. Fold in flour to pumpkin mixture until combined. Transfer batter to prepared pan and scatter pumpkin seeds (pepitas) over the top. Bake for 55-65 minutes. For smaller pans, 25-30 minutes or until a toothpick comes out clean.
***I have found that some canned pumpkin puree (Libby) has a grit (sand) to it when cooked. After googling to find out why, I was not the only one complaining. I did change to an off-brand puree and it did not have the grit.