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Cooking With Myra: Create interesting combinations with seasonal flavors

Pumpkin-Chocolate Chip Bread
  • Originally published November 9, 2010 at midnight, updated November 9, 2010 at 3:25 p.m.

  • Pumpkin-Chocolate Chip Bread 1 2/3 cups all purpose flour

    1 1/2 cups sugar

    2 tsp. pumpkin pie spice

    1 tsp. baking soda

    1/2 tsp. salt

    1/4 tsp. baking powder

    2 large eggs, lightly beaten

    1 cup canned pumpkin

    1/2 ...

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    • Pumpkin-Chocolate Chip Bread 1 2/3 cups all purpose flour

    1 1/2 cups sugar

    2 tsp. pumpkin pie spice

    1 tsp. baking soda

    1/2 tsp. salt

    1/4 tsp. baking powder

    2 large eggs, lightly beaten

    1 cup canned pumpkin

    1/2 cup oil

    1/3 cup water

    11/2 cup semi-sweet chocolate morsels divided

    1/2 cup chopped nuts

    Preheat oven to 350 degrees. Combine flour, sugar, spice, baking soda, salt and baking powder in a large bowl.

    Combine eggs, pumpkin, oil and water; add to dry ingredients stirring just until moistened. Fold in 1 cup chocolate morsels and nuts, Pour into a greased 9x5x3-inch loaf pan, level top.

    Bake for 1 hour and 15 minutes (less for smaller pans) or until a toothpick inserted comes out clean. Cool in pan 15 minutes. Turn out onto a wire rack; cool completely.

    Melt remaining 1/2 cup semi-sweet chocolate morsels and drizzle over loaves.

    Source: "Ropin' the Flavors of Texas" cookbook

    Chewy Gingersnaps3/4 cup unsalted butter, melted

    11/3 cups sugar, divided

    1/4 cup unsulfured molasses

    1 large egg, beaten

    2 cups all-purpose flour

    1 tsp. baking soda

    3/4 tsp. ground ginger

    3/4 tsp. ground cinnamon

    1/2 tsp. salt

    1/2 tsp. ground cloves

    Combine butter, 1 cup sugar, molasses and egg in a medium mixing bowl, mixing well; set aside. Combine flour, baking soda, ginger, cinnamon, salt and cloves; gradually add to butter mixture, beating just until blended (dough will be soft and sticky). Cover and refrigerate several hours. Preheat oven to 375 degrees, Roll dough into one inch balls and roll in remaining 1/3 cup sugar. Place two inches apart on baking sheets and bake for 8 to 10 minutes. Remove from oven and let cool on pans for 1 minute. Transfer to wire racks and cool completely.

    Source: "Ropin' the Flavors of Texas" cookbook

By Myra Starkey

Weaving began thousands of years ago when early man (or woman) looked at the grass strands before them and somehow reasoned, in their primitive minds, that if they wove them together in a criss-cross sort of way, they could create something useful.

Or, perhaps they thought that they might weave together animal hair and create fabric to wear.

My venture in weaving began not so long ago, when I was in Taos, N.M., with my friends Mary Ann, Barbara and Kim. I bought a small Cricket loom for weaving. It is called a Cricket loom because it is made for weaving small things such as scarves or mufflers.

Taos may be better known for weaving large things, such as Navajo rugs, but that would require a much larger loom.

I only became interested in weaving as a sideline from knitting which is another hobby that I enjoy.

There is a weaver, or fiber artist, in Rockport named Victoria, whose work I had seen and admired. I thought I would contact her for a lesson.

I have been weaving on my little loom for a few weeks, but I figured I might be able to shorten my learning curve if I consulted someone who was already proficient at weaving.

Victoria is from New York City and wanted a simpler life so she moved to Rockport about five years ago. She has been weaving for more than 30 years, so she knows all the tricks.

After I pestered her for several weeks, she agreed to give me a lesson. I met her at her studio in the arts district in downtown Rockport. She has a small studio filled to the brim with yarn of all colors and a large loom, which I later learned was called a rigid heddle.

There are apparently several types of looms, and since I am a beginner, she started slowly explaining the tools needed to weave.

Her 10-year-old granddaughter, also named Victoria, sat with us while she patiently showed me how to warp my loom. This is the "threading" of the loom and is step one.

I muttered several, "Oh, so that's how you do it," while the smaller Victoria smiled a lot. Little Victoria has probably been weaving since early childhood, so I am sure she found it hilarious that an almost 50-year-old woman was having trouble with a loom marked, age 8 and above.

The elder Victoria and I have much in common, including the love of knitting.

She uses bright colors and unusual textures to create wearable masterpieces. I bought a skein of Caribbean blue yarn and a spider web light cream-colored yarn. More importantly, I felt armed with new knowledge and skills, and I was motivated to weave.

I left her studio feeling as if I had met a soul mate. I just love to be creative and it really gets me excited to learn from those with experience.

Hannah, our daughter in medical school in Houston, was down for the weekend with her new husband, Ben, and several of their medical student friends. Listening to them, I was very happy that I no longer have to study and take difficult examinations. I don't think my brain is up to such stress. Her young mind is learning anatomy and biochemistry, while I watch CSI-Las Vegas and try to figure out who committed the crime before the end of the episode.

With the fall season upon us and cool winds blowing, my mind shifts to recipes for this time of the year. I recently made a pumpkin-chocolate chip bread from the cookbook, "Roping the Flavors of Texas," by the Junior League of Victoria. The cookbook is a must-have for your collection.

This bread is perfect for gift giving. Wrap up in brown Kraft paper and tie a leaf on the top with raffia. Enjoy.

Myra Starkey lives in Victoria. Write her in care of the Advocate, P.O. Box 1518, Victoria, TX 77901, or e-mail myra@vicad.com.