Our Favorite Christmas Recipes

PUMPKIN BREAD

3 cups sugar 2 tsp. soda 1 cup oil 1 tsp. allspice 4 eggs 1 tsp. cloves 2 cups pumpkin 1 tsp. nutmeg 3 1/2 cups flour 1 tsp. cinnamon
In a large bowl mix the sugar, oil, and eggs. Sift dry ingredients and add to the mixture. Beat well. Add pumpkin. Mix well. Divide into three greased and floured loaf pans and bake in a 350 degree oven for 45 - 60 minutes.

SIMPLE SWEET SCONES

These scones are mildly sweet and delicious anytime with Lemon Curd or butter and honey or preserves.

2 1/2 cups all purpose flour 1 Tbsp. baking powder 1/2 tsp. salt 2/3 c. milk 8 Tbsp. (1 stick) cold unsalted butter, cut up. 1/4 c. granulated sugar (use 1/3 cup for sweeter scones)
Heat oven to 425 degrees F. Put flour, baking powder and salt into a large bowl; stir to mix well. Add butter; cut in with a pastry blender or rub in with your fingers until mixture looks like fine granules. Add sugar; toss to mix. Add milk and stir with a fork until a soft dough forms.

Form dough into a ball and put onto a lightly floured board; give 10 to 12 kneads. Cut dough in half. Knead each half lightly into a ball and turn smooth side up. Pat or roll into a 6 inch circle. Cut each circle into 6 or 8 wedges. Place wedges on an ungreased cookie sheet - slightly apart for crisp sides; touching for soft sides.

Bake about 12 minutes, or until medium brown on top. When done place on a linen or cotton dish towel on a wire rack; cover loosely with the cloth and cool completely before serving.

Makes 12 to 16 scones.

LEMON CURD

This is sort of like a lemon jelly and is very good on the scones.

2/3 cup sugar 1 Tbsp. cornstarch 2 tsp. shredded lemon peel 1/2 cup lemon juice 1/4 cup water 2 Tbsp. butter 3 beaten egg yolks
In a medium saucepan stir together the sugar and the cornstarch. Next stir in shredded lemon peel, lemon juice, water, and butter. Cook and stir the mixture over medium heat, uncovered, till thickened and bubbly.

Slowly stir about 1/2 of the hot lemon mixture into the 3 beaten egg yolks. Then return all of the lemon/egg mixture to the saucepan; stirring to combine. Bring the mixture to boiling; reduce heat. Cook and stir constantly for 2 minutes more. Transfer to an empty bowl. Cover the surface of the lemon curd with plastic wrap and chill.