I can’t believe that my little boy is about to start pre-school! Time really does fly when you’re having fun. I’m sure that John will love his new school. He’s excited to learn to speak French, and is also looking forward to the upcoming baking classes and science experiments.
Another first for John (and for me) will be a packed lunch, as his wonderful current daycare provides hot lunches. I’m racking my brain to come up with delicious and healthy meals, snacks and treats that travel well and don’t require heating.
Fortunately, John is a really good eater. He likes a wide variety of foods – but prefers to eat them separately, as opposed to being blended together in something like a casserole or stew. I’m guessing that his lunches will consist of some chopped cold meat or cheese, crackers or bread, a few options of fresh fruit and vegetables and of course, some sort of treat.
John loves this moist pumpkin loaf, which is a recipe that was given to me by David’s cousin Kerry from Thunder Bay
Kerry Joy’s Pumpkin Loaf
makes three loaves
ingredients
§ 5 (five) cups all-purpose flour
§ 4½ (four-and-a-half) cups sugar
§ 1 (one) tablespoon baking soda
§ 1½ (one-and-a-half) teaspoons nutmeg
§ 1 (one) tablespoon cinnamon
§ 2¼ (two-and-a-quarter) teaspoons salt
§ 6 (six) eggs
§ 1½ (one-and-a-half) cups Crisco shortening
§ 3 (three) cups of pumpkin
method
1. Preheat oven to 375 F.
2. In a large bowl, sift dry ingredients together (flour, sugar, baking soda, nutmeg, cinnamon, salt).
3. In a separate bowl, using a stand mixer or hand-held beaters, blend eggs, shortening, and pumpkin together.
4. Gently add flour mixture to pumpkin mixture and stir to combine (do not over-mix).
5. Pour batter into 3 (three) greased (or parchment-lined) loaf pans and bake for 1 (one) to 1½ (one-and-a-half) hours (note: time will vary depending on your oven).
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