| |
I am thankful for the days I
share with dear family and friends.
I am thankful for the times that
they are there. But most of all,
I'm thankful that I have friends
and family that care.
Happy Thanksgiving
-Foxee |
~ All in a Word ~
T
for
time to be together,
turkey,
talk, and tangy weather.
H
for
harvest stored away,
home,
and hearth, and holiday.
A
for
autumn's frosty art,
and
abundance in the heart.
N
for
neighbors, and November,
nice
things, new things to remember.
K
for
kitchen, kettles' croon,
kith
and kin expected soon.
S
for
sizzles, sights, and sounds,
and
something special that abounds.
That spells THANKS -- for joy in living
and
a jolly good Thanksgiving.
Aileen Fisher
Pumpkin Bread
2 2/3 cups sugar
- 2/3 cup shortening
- 1 can pumpkin, (16
ounce)
- 2/3 cup water
- 4 eggs
- 3 1/3 cups all
purpose flour
- 2 teaspoons baking
soda
- 1 1/2 teaspoons
salt
- 1 teaspoon ground
cinnamon
- 1 teaspoon ground
cloves
- 2 teaspoons vanilla
- 1/2 teaspoon baking
powder
- 2/3 cup coarsely
chopped nuts
- 2/3 cup raisins
Heat oven to 350/o. Grease bottoms only of 2
loaf pans, 9 x5 x3 inches, or 3 loaf pans,
8 1/2x 4 1/2x2 1/2inches. Mix sugar and
shortening in 2 1/2 quart bowl. Stir in
pumpkin, water, and eggs. Mix in flour,
baking soda, salt, cinnamon, cloves, vanilla
and baking powder; stir in nuts and raisins.
Pour into pans. Bake until wooden pick inserted
into the center comes out clean, 60 to 70
minutes;
cool 5 minutes. Loosen sides of loaves from pans;
remove from pans. Cool on a baking cooling rack
completely before slicing.Can be kept wrapped in
the refrigerator for 10 days or it freezes well .
|
Maple Leaf Adoption
 
Do not take the graphics made by myself. Thank You.
|