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Pumpkin Bread You'll want to double this recipe during the holidays! The aroma while cooking will render any home instantly cozy. 2 cups whole wheat flour Preheat oven to 325 degrees F. Sift together flour and spices. In a separate bowl, beat eggs, honey, pumpkin and oil together. In another bowl, dissolve baking soda in buttermilk. Alternately add flour and buttermilk mixture to the pumpkin mixture, stirring well between additions. Stir in raisins. Pour into a greased loaf pan and place in center of oven. Bake until loaf tests done with a toothpick, about 1 1/2 hours. (Cover with aluminum foil if top gets dark before loaf tests done.) Makes one loaf. |
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Mashed Turnips and Rutabagas Mash unexpected vegetables, add a liberal sprinkling of spices, and you can easily serve a side that will delight. 1 pound turnips, peeled and diced plus one of the following:
1 tablespoon caraway seed and 1 teaspoon thyme 1/2 teaspoon garlic powder and 1 tablespoon chives 1 tablespoon parsley and 1 teaspoon onion powder Boil turnips and rutabagas until tender, about 20 minutes. Drain. Combine in a bowl with remaining ingredients and mash. Serve immediately. Serves 4 to 6. |
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Stuffed Squash The turban-shaped butternut or ridged green acorn squash work nicely for this recipe, as they hold stuffings well and, when cut in half, are just the right size per serving. 2 squashes, washed and cut in half lengthwise Preheat oven to 375 degrees F. Remove seeds and fibers from squash and place, cut side down, in shallow pan with about 1/4 inch of water. Bake until almost tender, about 40 minutes. In the meantime, combine oil, spices, rice, mushrooms, bread crumbs, nuts, and half of the cheese. Remove squash from oven and fill with mushroom mixture. Bake until tender and browned, about 20 minutes, sprinkling remaining cheese over tops about halfway through cooking. Makes 4 servings. » Pumpkin Bread |
1/4 teaspoon 
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