This weekend is an important one for Miss Muse and her friends. It’s our guild’s fine craft fair, which means there will be loads of wonderful, handmade, artisan work for sale to a (hopefully large and) appreciative public.
As the president of said guild, I feel the pressure of a wedding planner, scout, college football coach, and foster mother! There are over fifty fine craftsmen counting on me (I know, not really – there’s a whole group of fine hard working committee members – but I waaannnnttt them to have the best time!) to make the show as great for them as they make it for patrons.
I love fine handmade craft and art. I want everyone to have the wonderful experience of living with one-of-a-kind, useful and beautiful objects – not just filling their space with stuff That’s why Miss Muse and I are inviting you to our wonderful fine craft show this weekend: Fall Into Fine Craft at the Carlisle Expo Center, October 27 and 28, 2012. Visit www.ybcrafts.org and click the Events tab to find all the details – and a discount admission coupon.
And, now, because you’ve let me get that off my chest, here is an autumn-flavored thank you from my personal – yes, I create art AND recipes – kitchen collection.
Pumpkin-Spice Pull-Apart Loaves PKL makes 2 loaves
½ c butter
2/3 c milk
1 ½ c pumpkin
½ c sugar
1 ¼ t salt
1/3 c water
2 pkg active dry yeast
6 ½ – 7 c flour
¼ c melted butter to brush dough
Mixture of 2 c sugar, 2T cinnamon, 1t ginger, and ½ t cloves
Lightly brown butter in a saucepan, then add the milk and pumpkin and just bring to boil. Remove from heat and stir in sugar and salt. Cool to lukewarm. Dissolve yeast in water in bowl of stand mixer with dough hook attached. Stir in pumpkin mixture and egg. With dough hook running, gradually add flour to form soft dough. Continue to knead 3-4 min until smooth.
Helpful Hint for handling soft and sticky dough – spray your hands with non-stick cooking spray first!
Place dough into a greased bowl, lightly spray the top of it with non-stick cooking spray, cover and let rise until doubled – 30-45 min. Divide in half. Roll each half to a 12x 20sheet. Brush liberally with melted butter. Sprinkle on the spiced sugar. Cut into 6 strips. Stack, then cut into 6 portions. Stack portions, cut sides up, into well-greased and floured 9×5 loaf pans. Cover and let rise until light and doubled 30-45 min. Bake at 355 for 30 –35 min until tops are deep brown.
¼ c carefully browned butter, mixed with ¼ c brown sugar and ¼ c milk and brought just to a boil. Remove from heat and stir in 1 ½ c confectioner’s sugar and 2t vanilla. Cover warm loaves with the glaze.