Yummy Pumpkin Bread

I never thought I'd enjoy this as much as I do - what can you do in the fall besides use pumpkin, right?  This recipe has been floating around the kitchen on what is now a pretty ragged piece of livy sized notebook paper.  Since the mood has struck me again to post recipes - here it must land!

The recipe makes 2 big loaves. I have yet to try the small loaves so I don't know what that would translate in number there.

Mix together:

• 2 Cups sugar
• 1 Cup Canola oil
• Add 4 eggs, one at a time mixing well after each

Mix together in separate bowl:

• 1 - 16 oz. can of pumpkin, I like it best with the organic
• 3/4 cup water
• Then add to oil, eggs, and sugar

Dry Ingredients:

• 3 Cups flour
• 2 tsp baking soda
• 1/2 salt
• 2 tsp cinnamon
• 1/2 tsp cloves
• 1/2 tsp nutmeg
• 1/2 tsp allspice

I like to mix the dry together first, then add to pumpkin mix just until incorporated

Pour mix into 2 large loaf pans place into 350* oven for 30 minutes.  At 30 minutes, begin checking 'done-ness' by pressing lightly on top of loaf - if done, it should pop right back up.  (Or, the toothpick method always works too!

Enjoy!  I prefer them frozen myself =)

Darcey's Frosted Cashew Cookies

I was reminded in a phone call with my sister Jen just how much I like these cookies and have wanted the recipe...here is goes for safe keeping...

Cookies:

• Cream together:
• 1/2 cup butter
• 1 cup brown sugar

• Add in and mix well:
• 1/2 tsp vanilla
• 1 egg

• Then, add these dry ingredients alternating with 1/3 cup sour cream
• 2 scant cups flour
• 3/4 tsp baking powder
• 3/4 tsp soda
• 1/4 tsp salt
• 1 3/4 cup cashews

Frosting:

• 1/2 cup butter
• 3 Tbs cream
• 1/4 tsp vanilla
• 2 cups powdered sugar

Lightly brown the butter and remove from heat.  and add remaining ingredients.  Frost cookies when they are cool.

I plan on giving these a whirl for a cookie exchange this year.  We'll see how they turn out!