Does anyone know any good pumpkin recipes?
This one is really goodI think I made it four or five times last yearThis year it was the first dessert to get gobbled up at my husband's work lunch! Sour Cream Pumpkin Bars from Midwest Living prep- 25 minutes bake- 25 minutes 1/2 cup butter, softened 1 1/3 cup sugar 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 2 eggs 1 cup canned pumpkin 1/2 cup dairy sour cream 1/4 cup milk 1 teaspoon vanilla 1 1/2 cups all purpose flour 1/2 cup whole wheat flour (I use AP flour if I don't have wheat flour) 1 cup chopped pecans or walnuts (I don't use them) browned butter frosting (see recipe) (I use store bought whipped white frosting) chopped pecans or walnuts (optional) 1Grease a 15x10x1 inch baking pan; set aside(I line mine with aluminum foil) 2In a large mixing bowl, beat the butter with an electric mixer for 30 secondsBeat in sugar, baking powder, baking soda and salt until combinedAdd eggs, pumpkin, sour cream, milk and vanilla; beat until combinedAdd all-purpose and whole wheat flours; beat until combinedStir in 1 cup nuts3Spread the mixture evenly into prepared baking panBake in a 350 F oven about 25 minutes, or until a wooden toothpick inserted near the center comes out clean(it took closer to 40 minutes in the oven in our old apartment)Cool in pan on wire rack4Prepare the browned butter frosting as directed; spread over cooled barsIf you like, immediately sprinkle the frosted top with additional chopped pecans or walnutsCut into barsMakes 48 barsBrowned Butter Frosting- in a small saucepan, heat 1/2 cup butter over low heat until meltedContinue heating until the butter turns a light brownRemove the saucepan from heat and transfer butter to a medium mixing bowlAdd 3 cups powdered sugar, 2 tablespoons milk and 1 teaspoon vanillaBeat with an electric mixer until combinedBeat in additional milk, 1 teaspoon at a time, to make a spreadable frostingUse immediatelyMakes about 1 cup frosting.
Blown insulation is far better as it gets into all of the cracks and corners.
Make sure you have those air vent things to keep the insulation from blocking the air flow up into the attic then blow in more insulationThe rolled type can leave holes due to the rolls not making contact with each other.
Generally speaking, blown insulation is slightly cheaper and easier to install, bat insulation (rolled) gives you a more uniform insulation coverageMy choice for additional insulation would be to go with what ever type you already haveIf you are going to use blown insulation, I would suggest making a small survey of several spots, so when you (or they if you are contracting) are done, you can be sure you got the additional coverage you wanted.
I would say rolledThat's what i have and i don't need a furnaceI really depends on how much work you're willing to do and your budget.
