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End of Summer Newsletter

 

Where has the summer gone? We’re already into September, and school has started. It seems like yesterday when we were celebrating Memorial Day and looking forward to the summer.

This summer, Warren and I hiked one of the South Carolina mountain trails; we were immersed in a major kitchen renovation project; I read books from some of my favorite authors; and we just returned from a ten-day vacation. Mostly, however, I sat at my computer engrossed in the Civil War era, which is the setting for a novel I’m currently writing.

What fun things did you do this summer? Your summer was probably more exciting than mine! I’d love to hear what you did.

I’m sorry to say that my editor hasn’t given me a release date for Wild Heart, Book #4 of my Frontier Hearts Series. I was hoping to give you an update on that.

I’ve included an excerpt from the book. Click HERE to get a glimpse into Wild Heart’s story.

The pumpkins are growing “volunteer” in our horse pasture again this summer. Last year, we had so many pumpkins that I made pumpkin bread, pumpkin pancakes, pumpkin cookies, pumpkin anything. My freezer is still full of pumpkin. My mom had a delicious recipe for pumpkin bread. Her bread isn’t hard to make, and it turns out so moist it just melts in your mouth. I’m including her recipe below.

If you have any recipes for pumpkin, feel free to share. It looks like I’ll need more pumpkin recipes this fall!

Mom's Pumpkin Bread

2 cups sugar
4 eggs
1 ¼ cup cooking oil
1 can pumpkin (two cups fresh cooked pumpkin)
3 cups flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. salt
½ cup raisins or nuts if desired

Beat eggs and sugar until well mixed, then add the oil and pumpkin. Sift dry ingredients and add to pumpkin mixture. Grease two bread pans. Bake at 350 degrees for 1 hour. Cool on racks.

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Colleen Hall · 141 Pink Dill Mill Rd · Greer, SC 29651-4801 · USA

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