Pumpkin Bread

2/3 cup shortening
2 2/3 cups sugar
4 eggs
1 can (16 ounces) pumpkin of 2 cups
cooked pumpkin (below)
2/3 water
3 1/3 cups all-purpose flour*
2 teaspons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1 teaspoon grund cinnamon
1 teaspoon ground cloves
2/3 coarsely chopped nuts
2/3 cup raisins (optional)

Heat oven to 350 degrees F. Grease bottoms only of 2 loaf pans, 9 X 5 X 3 inches, or 3 loaf pans, 8 1/2 X 4 1/2 X 2 1/2 inches. Mix shortening and sugar in large bowl. Add eggs, pumpkin and water. Blend in flour, baking soda, salt, baking powder, cinnamon and cloves. Stir in nuts and raisins (if using). Pour into pans. Bake until wooden pick inserted in center comes out clean, about 1 hour 10 minutes; cool slightly. Loosen sides of loaves from pans; remove from pans. Cool completely before slicing. To store, wrap and refrigerate no longer than 10 days.

*If using self-rising flour, omit baking soda, salt and baking powder.

MAKES:

• 2 loaves 9 X 5 X 3 inches or
  
• 3 loaves 8 1/2 X 4 1/2 X 2 1/2 inches
  

How to cook a pumpkin

To cook pumpkin, wash and cut it in half crosswise. Remove seeds and strings. Place it in a pan, shell side up (or cut side down), and bake it in a 325 degree F oven for 1 hour or more, depending on size, until it is tender and begins to fall apart. Scrape the pulp from the shell and put it through a ricer or strainer or blender or food processor until smooth.

Here is another recipe on how to make Pumpkin Puree.

Pumpkin Oat Streusel Muffins

streusel

1/4 cup Quaker Oats (quick or old fashioned,uncooked)

1 tablespoon firmly packed brown sugar

1 tablespoon margarine or butter, melted

1/8 teaspoon pumpkin pie spice

muffins

1-1/2 cups all-purpose flour

1 cup Quaker Oats (quick or old fashioned,

uncooked)

3/4 cup firmly packed brown sugar

1/2 cup chopped nuts (optional)

1-1/2 teaspoons pumpkin pie spice

1/2 teaspoon baking soda

1/2 teaspoon salt (optional)

1 cup LIBBY'S 100% Pure Pumpkin or 1 cup

cooked pumpkin (above)

3/4 cup millk

1/3 cup vegetable oil

1 egg, lightly beaten

Heat oven to 400 degrees F. Line twelve medium muffin cups with paper baking cups or spray bottoms only with cooking spray.

For streusel, combine all ingredients in small bowl; mix well. Set aside.

For muffins, combine flour, oats, sugar, nuts, if desired, baking powder, pumpkin pie spice, baking soda and salt in large bowl; mix well. In medium bowl combine pumpkin, milk, oil and egg; blend well. Add to dry ingredients all at ounce; stir just until dry ingredients are moistened. (Do not overmix.)

Fill muffin cups almost full. Sprinkle with reserved streusel, patting gently.

Bake 22 to 25 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.

SERVINGS: 1 Dozen

Oven French Toast

3 eggs
3/4 cup milk
1 tablespoon sugar
1/4 teaspoon salt
8 slices white bread

Heat oven to 500 degrees. Butter cookie sheet generously. Beat eggs, milk sugar and salt with fork. Heat cookie sheet in oven 1 minute; remove from oven. Dip bread into egg mixture; arrange on hot cookie sheet. Drizzle any remaining egg mixture over bread. Bake until bottoms are golden brown, 5 to 8 minutes. Turn bread; bake until golden brown, 2 to 4 minutes longer.
8 SLICES

Do-ahead Tip: After dipping, arrange bread in ungreased oblong baking dish, 13 1/2x9x2 inches overlapping edges slightly. Drizzle any remainig egg mixture over bread. Cover and refrigerate no longer than 24 hours. Bake on cookie sheet or cook in skillet as directed. using pancake turner to prevent tearing saturated bread.

Skillet French Toast: Heat 1 tablespoon margarine or butter in skillet over medium heat until melted. Dip bread into egg mixture; cook until golden brown, about 4 minutes on each side.

Baking Powder Biscuits

1/3 cup shortening
1 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup milk

Combine flour, baking powder and salt in a bowl with a fork. Cut in shortening with pastry blender until mixture resembles fine crumbs. Stir in just enough milk so dough leaves side of bowl and rounds up into a ball. (Too much milk makes dough sticky, not enough makes biscuits dry.)

Turn dough onto lightly floured surface. Knead lightly 10 times. Roll 1/2 inch thick. Cut with floured 2-inch biscuit cutter. Place on ungreased cookie sheet about 1 inch apart for crusty sides, touching for soft sides. Bake at 450F. until golden brown, 10 to 12 minutes. Immediately remove from cookie sheet. About 1 dozen biscuits.


Cheese Biscuits: Stir in 1/2 cup shredded cheddar or pepper jack cheese into flour mixture just before adding the milk. Continue as above.