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.