O'Ryans Village Archive Page
Thursday, October 28, 2010
For all of you who are candy buffs we have a Tuesday Trivia contest posted on our facebook fan page every week. It's very simple. Join O'Ryans Village Fan Page, check every Tuesday for the question, be the first person with the correct answer and check back on Fridays to see if you won. After all, who doesn't like free candy?

To mix it up a little bit we are going to let our Fans submit questions to be used as the question of the week. If your question is picked, you and the person with the correct answer wins a sweet treat. The complete candy trivia guidelines can be found on our store on the retro candy contest page.

Join today and start answering the question, you never know you may be the winner of a sweet treat.

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Wednesday, October 27, 2010
Here is a great recipe for Pumpkin Bread. It makes one loaf if you want more adjust recipe accordingly. You can use can pumpkin or make your own pumpkin puree.


1 1/2 cups flour
1/2 teaspoon of salt
1 cup sugar
1 teaspoon baking soda
1 cup pumpkin
1/2 cup olive oil
2 eggs, beaten
1/4 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 cup chopped walnuts ( optional )


1 Preheat oven to 350°F.

2 Mix together the dry ingredients: flour, salt, sugar, and baking soda.

3 In a separate bowl mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together.

4 Combine egg mixture with the dry ingredients, but do not mix too thoroughly.

5 Stir in the nuts if you are adding them.

6 Pour into a well-buttered 9x5x3 inch loaf pan.

7 Bake 50-60 minutes. Bread will be done when you can poke a tooth pick in the very center of the loaf comes out clean.

8 Remove from pan and let cool on a baking rack.

If you prefer to use fresh pumpkin and make your own puree you can do that too.

1 Cut up your pumpkin, remove the seeds and all the goo.

2 Cut your pumpkin into pieces.

3 Place your cut pieces of pumpkin into boiling water until tender.

4 Then scoop the soft pumpkin from the skins.

5 Place pumpkin in blender or food processor until pureed. You can use a masher to if you want, it will just take a little bit longer.

Whether you use canned pumpkin or make your own pumpkin puree your guests will love this pumpkin bread. Serve cold or place in the microwave for a short time and serve warm. Olive oil is used in place of butter to make it extra moist.

Hint : If you want to use your Halloween Pumpkin to make your own puree but want to serve your bread for Thanksgiving you can. Just make up your puree and freeze it and when you are ready to start your holiday baking you are set. It is only recommended to freeze for 30 days.

Enjoy and happy baking.

by: O'Ryans Village 1 Comments

Tuesday, October 26, 2010
As youngsters with a real fondness for sweet, sugary confections, many of us prepared our Halloween tricks before setting out for the night’s journey of collecting candy corn, sweet tarts, and marshmallow pumpkins. Of course, our elderly neighbors who rarely had visitors of their own almost always requested a trick before being willing to provide a tasty treat. Oh what joy it was to receive special Halloween candy treats, toys, or extra large sacks of candy from neighbors who recognized our faces and rewarded our daily hellos and how-do-you-dos with something from their “special” bag of Halloween goodies and candy bars!

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Sunday, October 24, 2010
It may not be high finance, but the fast-paced trading of Halloween candy is an age-old tradition that many adults remember fondly. Looking back, it is nice to realize that no matter what type of candy you enjoyed most or how many different varieties of chewy nostalgic candy you received, there was always a childhood friend or sibling willing to trade you some type of Halloween candy that you liked for something that really did not tempt your tummy or the tip of your tongue. For this type of sweet trading, all a person needed was a thick-handled paper bag or an old pillowcase filled with the sweet bounty of an evening’s trudge through the neighborhood yelling out “trick-or-treat” while shoving your bag under the outstretched hands filled with 5-cent candy bars that weighed nearly a quarter pound.

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