I love taking photos… seriously… why else would I be going back to school to get my Art degree and Photography certificate. It’s even better when you have a subject that WANTS to be there. Elly is always so much fun taking photos of… and the best part is that she will listen and do whatever she is told (without a yucky face).

It had been raining for DAYS and I wanted to take advantage of the cloud cover and some new techniques that I had been reading up on.

Here is her shoot with my Nikon d5000 and the 55-200 lense.

I have been asked SO MANY TIMES… Where do I get my inspiration? Most of the time, I see items whether online or at a store, I find a way for me to recreate it. I do have a handful of books that I use often for ideas and inspiration.

I LOVE CRAFTcycle by Heidi Boyd. (I can’t wait  to create some of the outdoor items in this book.)

501 Fun-to-make Family Crafts by Better Homes and Gardens

and for schooling activities, well… check out the 10 books that I LOVE!!!

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I will be posting a series of BLOGs that I LOVE in the near future.

My friend JennB is AMAZING! twin 3 year olds and she is the most fantabulous mama! she shared this recipe with me a while ago and I LOVE it!! (as does my taste tester, Berlyn)

Oatmeal Cake Recipe

Pour 2 Cups Boiling Water over 1 Cup Old-fashioned Oatmeal.
Let cool.

Mix:
1 Cup Brown Sugar
1 Cup White Sugar
1/2 Cup Margarine
2 eggs
1 1/2 Cups Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Cinnamon
Pinch of Salt

Add cooled oatmeal and mix well.

Bake 350 for 50 minutes in a 9 x 12″ pan.

Oatmeal Cake Topping

1 Cup Brown Sugar
1/2 Cup Walnuts
(I always use more walnuts and coconut than the recipe calls for: 1 Cup of each. Add more if desired.)
1/2 Cup coconut
1 Teaspoon vanilla
6 Tablespoons Melted Crisco
1/4 Cup Evaporated Milk

Put topping on warm Oatmeal Cake. Cook under high broiler in oven until topping starts to bubble. Let bubble for a few minutes until it turns a nice brown. Watch carefully – this topping will burn very easily.

Did you miss this freebie? You can still purchase the ENTIRE BLOG TRAIN at FaithSisters.com

Been doing research -

Found these recipes on http://www.seasonalrecipes.com/season/butternut.php and on http://whatscookingamerica.net/Bread/ButternutSquashBread.htm

Butternut Squash Bread

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1 cup butternut squash puree*
1 cup granulated sugar
1/2 cup vegetable oil (I used part vegetable oil and part olive oil)
2 large eggs, beaten
1/4 cup water
1/2 cup toasted chopped walnuts or pecans (or your favorite nuts)

* To Make Butternut Squash Puree: Cut butternut squash in half lengthwise and remove seeds. Place squash, cut side down, in a shallow pan on aluminum foil or Silpat-lined baking sheet. Bake at 350 degrees F. until squash is soft, approximately 45 to 60 minutes (depending on the size of your squash). Remove from oven and let cool. When cool, scoop out the cooked flesh/pulp (discarding the shell), place the pulp in a food processor and process until smooth. Measure out the amount you need for this recipe, and reserve any remaining pulp (either in the refrigerator or freeze) for other uses. NOTE: This Butternut Squash Puree may be substituted in any recipe that calls for pumpkin puree.

Preheat oven to 350 degrees F. Place oven rack in center of oven. Generously grease a 9×5-inch loaf pans.

In a medium bowl, sift together the flour, baking soda, salt, cinnamon, cloves, nutmeg, allspice, and ginger; set aside.

In a large bowl, combine butternut squash puree, sugar, vegetable oil, eggs, and water until well blended. Add the flour mixture and stir until just blended. Lightly stir in the chopped nuts.

NOTE: Bake all quick breads as soon as the ingredients are assembled. Since high temperatures are often called for, it is best to bake them in the center of the oven, as the heat in the top third of the oven will be too intense.

Pour batter into prepared loaf pan and bake 50 to 60 minutes or until a toothpick inserted in the center comes out clean. NOTE: Be sure and poke the toothpick already to the center of the loaf. A good check is to use an instant digital thermometer to test your bread. The temperature of the bread should be at 200 degrees F. when done. Remove from oven and cool on a wire rack 10 minutes; remove from pan. Cool completely before slicing.

Storage: Breads that contain fruit, nuts, or butter may be stored for 2 or 3 days, well wrapped in plastic wrap or aluminum foil. May be frozen for longer storage. After thawing frozen breads, reheat them in a 400 degree F. oven for a few minutes before serving.

Makes 1 loaf.

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