If Republican House members really wanted to follow the Founding Fathers (not including John Quincy Adams of course) they would do as the Founding Fathers did: argue it out in a room while wearing thick wigs in an un-air conditioned room and NO PIZZA.

When matters got really hot and they were hungry, maybe something would get resolved?

And what’s with the pizza?

Hunker down and eat what the Founding Fathers ate!

What did they eat anyway? 

Oh, things like Beef and Kidney Pie, Turtle Soup, Baked Beans.

Maybe one of those dishes would help move things along? Unfortunately, the recipes take too long and we are running out of time.

Of course, Thomas Jefferson was famous for being the first to serve ice cream at the White House. That could cool things down. But I, for one, do not think it is responsible to give ice cream to children who are fighting.

So I suggest bread and water. 

Sally Lunn bread is a colonial American classic. It’s vaguely sweet and lusciously tender. In the old days people ate it as a snack with coffee or tea, more like a sweet bread or coffee cake. The traditional recipe is yeast-based but I have a good alternative quickbread Sally Lunn for you.

Serve this as a snack or at your next Tea Party. Not the political one.

Quick Sally Lunn

1/2 cup butter

1/2 cup sugar

2 large eggs

1 cup whole or lowfat milk

2 cups all-purpose flour

1 tablespoon baking powder

3/4 teaspoon salt

1/2 teaspoon grated fresh lemon peel

ground cinnamon

Preheat the oven to 425 degrees. Butter 2 8-inch square baking pans. Beat the butter and 6 tablespoons of the sugar together in an electric mixer set at medium speed for about 2 minutes or until well blended. In a separate bowl, beat the eggs and milk together. Mix the flour with the baking powder and salt. Add the flour mixture alternating with the egg mixture to the butter mixture until well blended. Stir in the lemon peel. Spoon the mixture equally into the two pans. Sprinkle the tops with the remaining sugar and a bit of cinnamon. Bake for 18-20 minutes or until puffed and golden brown. Makes 2

My camera must have been knocked unconscious yesterday. I dropped it taking a photo of pumpkin bread. I couldn’t see anything in the frame and the camera wouldn’t turn off.

I started to research new cameras. Several hours later though I looked again and the light was off, I pressed the button and — a miracle — the thing was working again. So here’s what the pumpkin bread looks like. It is so fabulously moist and nicely spicy. Great with coffee or tea as a snack or even for breakfast. Give it a try. I’ve reprinted the recipe.

If you don’t have yogurt use buttermilk or milk plus a tablespoon of lemon juice. You can add raisins or dried cranberries and/or chopped nuts if you like (half cup of each).

Pumpkin Bread

1-3/4 cups all-purpose flour

3/4 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

3/4 teaspoon freshly grated nutmeg

3/4 teaspoon ground ginger

1/2 cup sugar

1/2 cup brown sugar

finely grated rind of one orange (about 1-1/2 teaspoons orange part only)

1 cup pumpkin puree (not pumpkin pie mix)

1/2 cup plain yogurt

1/3 cup vegetable oil

1/4 cup orange marmalade

2 large eggs

Preheat the oven to 350 degrees. Lightly grease a 9”x5” loaf pan. Sift together the flour, salt, baking soda, baking powder, cinnamon, nutmeg and ginger. Set aside. In the bowl of an electric mixer (or use a hand mixer or sturdy whisk) combine the sugar, brown sugar, orange rind and pumpkin puree and beat at medium speed for about 1/2 minute to combine ingredients thoroughly. Add the yogurt, vegetable oil, marmalade and eggs and beat at medium speed for about 1/2 minute or until well blended. Add the dry ingredients and blend them in thoroughly, beating until smooth, about 1/2 minute. Spoon the batter into the prepared pan. Bake for 55-60 minutes or until a cake tester inserted into the center comes out clean. Cool in the pan for 10 minutes. Invert onto a cake rack to cool completely. Slice with a serrated knife. Makes one loaf

We made apple coffee cake with some of the apples we picked last weekend and it’s delish! An old friend taught me this recipe and it’s a big hit every time I make it. 

For the cake: 

1 c flour

1 tsp baking powder

1/2 tsp salt

1/2 c sugar

1 T. cinnamon

5 1/2 T unsalted butter, room temp

1 egg, beaten

1/2 c milk

2 apples, peeled and sliced

For the crumb top: (mix in separate bowl)  

3/4 c flour

3/4 c brown sugar

1 tsp salt

4 T unsalted butter, room temp

1/2 c oats

1. Preheat oven to 375. Grease parchment paper and place in baking dish

2. sift flour, baking powder and salt

3. mix 1/4 c sugar w cinnamon and set aside in separate bowl

4. In separate bowl, mix 1/4 c sugar w butter

5. Beat in egg and add flour mixture and milk slowly

6. Spread half batter on parchment

7. l;ayer the apples and sprinkle with 1/2 the cinnamon sugar

8. Add rest of batter and sprinkle with cinnamon sugar

9. Cover with crumb top

10. Bake at 375 for 25 minutes

11. Reduce heat to 350 and bake another 25 minutes

Submitted by cookiequest

WOW this DOES sound delish! Thanks for the recipe. I still have lots of apples, even after all my pie baking. Will definitely make this cake. YUM