P-U-M-P-K-I-N

What's one of the best things about Fall? PUMPKIN! Of course you could have pumpkin year-round, but it's just not the same. It has a different feel in the fall. Sort of like watermelon in the summer, strawberries in the spring or hot chocolate in the winter.


Pumpkin Bread

Here's what you'll need:
3 cups sugar
4 eggs
1 cup veg. oil
2 cups canned pumpkin
1 tsp. cinnamon
1 1/2 tsp. nutmeg
3 1/2 cups self rising flour
2/3 cups water

Here's how to make:
Mix all dry ingredients in a large bowl. After you're done mixing, make a hole/well and pour in the liquids. Mix. Grease and flour 3 loaf pans or one tub pan. Bake at 350 degrees for one-hour.

Enjoy! This is compliments of mom.

November 11, 2009... Note to self: when it's pouring rain and you're trying to make a smooth transaction into your vehicle with your arms full... be careful! You may hit your head on the door frame. Ouch!

My cup runneth over...

with zucchini. So I made about 18 zucchini muffins and a loaf of bread. Grand total is now 1 yellow squash, 7 zucchinis and 2 cherry tomatoes.



Here's the recipe just in case:

3 eggs
1 cup vegetable oil
1 3/4 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped pecans (optional)

Preheat oven to 350°F.

Grease and flour two 8×4 inch loaf pans. Or line muffin pan with paper liners.
In a large bowl, beat the eggs with a whisk.
Mix in oil, sugar, zucchini and vanilla.
Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts.
Divide the batter into prepared pans.
Bake loaves for approx. 55 minutes or until a tester comes out clean. Bake muffins for approximately 18 minutes.