Scrumptious Pumpkin Bread and Apple Cinnamon Pumpkin Butter

Scrumptious Pumpkin Bread and Apple Cinnamon Pumpkin Butter. That's a mouthful--literally. A tasty mouthful that you can't get enough of!

 

First, make your apple cinnamon pumpkin butter.  It's so easy and is de-lish on the bread! 

Ingredients:

• 1 small can (15 oz) of pumpkin (not pumpkin pie mix)
• 1/2 cup of cinnamon flavored apple sauce (I used a single serving made with Splenda and couldn't tell a difference.)
• 3/4 cup apple cider (or apple juice if you don't have any cider on hand)
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cloves
• 1 1/2 cups sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg

Now, get ready for how easy this is!

1. Mix everything in a sauce pan in no particular order.
2. Bring to a boil.
3. Reduce heat and simmer for 30 minutes, stirring frequently.

This stuff is so tasty you'll want to eat it with a spoon.  And, that's okay...just store it in the fridge!!!  But, if you want to can it to preserve it for later, you can do that too!

And now for the scrumptious pumpkin bread.  You will not believe how moist and...well, scrumptious...this bread is.

Ingredients:

• 1 (15 oz) can of pumpkin
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups white sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

1. First, preheat your oven to 350 and grease a couple regular size loaf pans.
2. Mix: pumpkin, eggs, oil, water, and sugar until well blended
3. In a separate bowl, whisk together: flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Then add to the pumpkin mixture and stir well.
   
4.  Pour batter into prepared pans.
5. Bake about an hour or until toothpick comes out clean.

Now, try not to eat it all in one sitting! 

Pancakes from Scratch

I wanted to try something new for a Saturday morning breakfast. I was out of Bisquick, so I decided to make pancakes from scratch.  I found this recipe on All Recipes. They were De-Lish!  I loved the way they almost crisped up on the outside, but remained wonderfully fluffy inside.  I'll never do Bisquick pancakes again.  They were oh-so simple, but oh-so good!

1 1/2 cups flour

3 1/2 t. baking powder

1 t. salt

1 t. sugar

1 1/4 cups milk

1 egg

3 T butter, melted

Sift together dry ingredients. In a separate bowl, mix milk, egg, and melted butter. Make a well in the center of the dry mixture and add the wet stuff. Mix until smooth.

Heat oil in a skillet. Use about 1/4 cup of batter per pancake.

We freeze the extra ones.  Then, you can take them out and stick them in the toaster for a quick (Eggo-like) breakfast.