PUMPKIN BREAD
2 cups pumpkin
1 cup melted butter or margarine (what ever makes you happy)
3/4 cup water
4 eggs
3 2/3 cups flour
2 1/4 cups sugar
1 1/2 tsp salt
1 tsp nutmeg
2 tsp cinnamon
2 tps baking soda
1 cup walnuts and/ or raisins, chooped/optional
Mix pumkin, butter, water, and eggs. Then add flour, sugar, salt, nutmeg, cinnamon, and baking soda. At this time if you choose any of the optional ingradients add them. Form into loaves and put on buttered/greesed and floured pan. Bake at around 350 or until top golden brown.
WINTER SQUASH
3 or 4 winter sqashes, @ 3 LBS
3 tps butter or margerine (what ever floats your boat)
3 tps brown sugar
3/4 tps salt
1/2 tps ginger
1/2 tps cinnamon
warm cream
raisins, nuts, parsley optional
peel, quarter, and boil squash until tender. Beat well with mixer, perferably electric. Add butter, sugar, salt, ginger, cinnamon, and warm cream until at preferred consistency. Garnish with optinal item if you want.
HERBAL BREAD
Most items should be fresh unless stated
3 Cups flour
1 tbs. sugar
1 tsp. salt
1 tbs. or 1 package dry active yeast (rising agent)
2 tbs. chives, chopped
2 tps. rosemary
1 tps. thyme
1 1/4 cups hot water
2 tbs. crisco or area derivitive
Mix 2 cups flour, sugar, salt, and yeast together in bowl. Add chives, rosemary, thyme, water, and crisco derivitive. beat on low, add last cup of flour, stirr until smooth. Scrape into center, let rise for 35 minutes or until it doubles in size. punch and beat for 15 sec. Place in buttered loaf pan, forming loaf shape. Cover and rise for 30 min or doubles in size. Bake on 375 degrees F for 40-45 min. Butter top and let cool.