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Saturday, October 28, 2006

Pumpkins By the Score

Traditional Pumpkin Bread 3 c. sugar 1 c. oil
3 eggs 2 c. canned pumpkin 1 c. walnuts (optional)
3 c. flour
1/2 tsp. salt 1/2 tsp. baking powder 1 tsp. soda1 tsp. cloves 1 tsp. cinnamon 1 tsp. nutmeg Blend oil, sugar and eggs.
Stir in pumpkin. Add shifted dry ingredients. Stir in walnuts (optional).
Put in greased pan. Bake at 350 degrees for 1 hour and 15 minutes. Allow to cool.
Pumpkin Butter 1 can (15 oz.) pure pumpkin 1 medium apple, peeled and grated 1 cup apple juice
1/2 cup packed brown sugar
3/4 teaspoon pumpkin pie spice Combine pumpkin, apple, apple juice, sugar and
pumpkin pie spice in medium, heavy-duty saucepan. Bring to a boil; reduce heat to low.
Cook, stirring occasionally, for 1 1/2 hours.
Serve with buttermilk biscuits, breads, corn muffins or hot cereal. Store in airtight
container in refrigerator for up to 2 months.

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