Pumpkin scones

Pumpkin Scones

2 cups all purpose flour

1/4 cup plus 3 tablespoons granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

6 tablespoons cold butter, cut into 1-inch cubes

1/2 cup canned pumpkin (we used our fresh pumpkin puree)

3 tablespoons half-and-half

1 large egg

Powdered Sugar Glaze

1 cup plus 1 tablespoon powdered sugar

2 tablespoons milk

Spiced Glaze

1 cup plus 3 tablespoons powdered sugar

2 tablespoons milk

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

Pinch of ground ginger

Pinch of ground cloves

Preheat your oven to 425 degrees and line a baking sheet with parchment paper.

In a mixing bowl,whisk together the pumpkin,half-and-half,and egg. Set aside.

Sift together into a large mixing bowl (or the bowl of your stand mixer) the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Add the cubed butter on top.

Now, either using a pastry blender or the paddle attachment of your stand mixer on medium speed, mix the butter and dry ingredients until your reach the consistency of coarse cornmeal (pieces of butter should be no larger than a small pea). Alternatively, you could probably do this step in your food processor, much like you would do for making pie crust.

Now gradually fold the wet ingredients into the dry ingredients. We used a spatula for this step, but had to use our hands in the end to get that last bit of flour to incorporate into a well formed dough ball. As you can see above, the dough is pretty ragged, but that’s just fine. The important thing is to make sure all the dry ingredients have been moistened well.

On a well-floured surface, flatten and form the dough into a 12″ x 4″ x 1″ thick rectangle.

Now, we debated over whether or not we did this step correctly (Christina??), but regardless the end results were just fine. Using a sharp knife or pizza cutter, divide the rectangle into three equal pieces, then slice each piece into four triangular pieces by making an “X” through them (we actually did one more cut that is not shown in the picture above, right down the center of the rectangle in the 12″ direction).

Place the triangle of dough on the parchment-lined baking sheet and bake for just 15 minutes, or until light brown. Remove to a cooling rack and let cool before icing.

Make up the powdered sugar glaze by mixing the milk and sugar until smooth, then paint the tops of the scones with the glaze using a pastry brush.

While the first glaze is drying (10 minutes or so), make up the spiced glaze by combining all ingredients and mixing until smooth. Drizzle onto the scones using your favorite drizzling method (we put the glaze in a small ziplock bag and snip off the corner, as shown above).

You should wait about an hour for the glaze to dry before serving, but we were only serving ourselves, so we waited about . . . hmmm . . . 2 minutes.

From: http://theshoeboxkitchen.wordpress.com/2010/10/06/pumpkin-scones/

Pizza Dough (Freezer-Friendly)

Pizza Dough
Yield: enough dough for 2 medium pizzas or 4 calzones

Ingredients: 
½ cup warm water
2¼ tsp. instant yeast
4 cups (22 oz.) bread flour, plus more for dusting
1½ tsp. salt
1¼ cup water, at room temperature
2 tbsp. extra-virgin olive oil

Directions: 
Measure the warm water into a 2-cup liquid measuring cup.  Sprinkle the yeast over the top.  In the bowl of a stand mixer fitted with the paddle attachment, combine the bread flour and salt, mixing briefly to blend.  Measure the room temperature water into the measuring cup with the yeast-water mixture.  With the mixer on low speed, pour in the yeast-water mixture as well as the olive oil.  Mix until a cohesive dough is formed.  Switch to the dough hook.  Knead on low speed until smooth and elastic, about 5 minutes.  Transfer to a lightly oiled bowl, turning once to coat.  Cover with plastic wrap and let rise until doubled in size, 1½-2 hours.

Press down the dough to deflate it.  Transfer the dough to a lightly floured work surface.  Divide the dough into two equal pieces.  Form each piece of dough into a smooth, round ball.  (If freezing the dough, wrap in plastic wrap and freeze at this point.)  Cover with a damp cloth.  Let the dough relax for at least 10 minutes but no longer than 30 minutes.

To bake, preheat the oven and pizza stone to 500˚ F for at least 30 minutes.  Transfer the dough to your shaping surface, lightly sprinkled with cornmeal.  Shape the dough with lightly floured hands.  Brush the outer edge lightly with olive oil.  Top as desired.  Bake until the crust is golden brown, and cheese is bubbling, 8-12 minutes.

TO FREEZE:

If you don’t plan on using your dough immediately, freeze it.  To do this, mix up the dough as usual and let it rise as normal.  After dividing the dough into two equal portions, wrap each tightly in plastic wrap and store inside a freezer-safe bag, and transfer to the freezer immediately.  (Reuse these bags to avoid being wasteful!)  The double layer is important here.  Even after the dough is moved to the freezer, it will continue to rise a bit before the rise is completely suspended.  It always, always pops through the plastic wrap so the extra layer of protection is needed to prevent exposure.

Freeze the dough until it is ready to be used.   The day you plan to use the dough, transfer it to the refrigerator in the morning to thaw in time for dinner that evening.  (If using the dough for lunch, transfer to the refrigerator the night before.)   The dough that has been frozen tastes every bit as good as fresh, so it is incredibly convenient to have available for a quick, throw-together meal.

I’ve had many questions pertaining to the need to freeze the dough if you plan to use it the very next day.  It seems logical that you could simply refrigerate it immediately after the rise and use it the following day.  However, I have tried this and it didn’t go well.  The refrigerator is not cold enough to stop the rise quickly and the result is an over-risen, crazy puffy monster dough.  My solution?  I still use the freezer initially to completely stop the rise, and then I transfer the dough to the refrigerator until it is ready to be used.  (I think another solution would be to use less yeast in the dough initially, but I don’t feel super comfortable altering recipes and changing amounts of yeast, so this is my preferred method.)

Cream Cheese Squares

A great Brunch idea! SO easy! 

Ingredients

• 2 (8 ounce) cans refrigerated crescent roll dough
• 2 (8 ounce) packages cream cheese
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 1/2 cup margarine, melted
• 1/4 cup white sugar
• 1 teaspoon ground cinnamon

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2. Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.
3. Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.

Butter Dips

Butter Dips

Adapted from Betty Crocker. Makes 12.

• 1/4 cup unsalted butter
• 1 1/4 cup flour
• 2 teaspoons sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2/3 cup milk

Heat the oven to 450°F. Cut the butter into four equal pieces and place them in a 9-inch-square baking dish. Put the baking dish in the oven to melt the butter. This will take about 5 minutes; remove the baking dish once the butter has completely melted.

While the butter is melting, whisk the flour, sugar, baking powder, and salt together in a large mixing bowl. Stir in the milk quickly, stopping as soon as a loose dough forms.

Sprinkle some flour over a large cutting board or pastry mat. Turn the dough out onto the mat and press lightly into a long, narrow rectangle. Use knife dipped in flour to cut the dough into 12 equal strips.

Take each strip and place it in the baking dish, turning each strip to cut it into butter. Repeat with all the dough and place the strips close together in the baking dish.

Bake for 15 minutes or until puffed and golden. Let cool for 5 minutes before breaking into individual strips and eating.

PW Choc Chip Sweet Rolls

From the Pioneer Woman (see link for full set of step by step pics!)

Recipe: Chocolate Chip Cookie Sweet Rolls

Prep Time: 1 Hour30 Minutes | Cook Time: 20 Minutes | Difficulty: Intermediate | Servings: 24

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Ingredients

• ROLLS:
• 4 cups Whole Milk
• 1 cup Sugar
• 1 cup Canola Oil
• 9 cups All-purpose Flour
• 2 packages (4 1/2 Teaspoons) Active Dry Yeast
• 1 Tablespoon (heaping) Salt
• 1 teaspoon (scant) Baking Soda
• 1 teaspoon (heaping) Baking Powder
• 1 stick Butter
• 2 teaspoons Vanilla Extract
• 1 cup Brown Sugar
• ½ cups Sugar
• 1 teaspoon Salt
• 1-½ cup Chocolate Chips Or Chocolate Chunks
• 1 cup Chopped Pecans (optional)
• Icing
• 1 package 8 Ounce Cream Cheese
• 1 cup Whole Milk
• 2-½ teaspoons Vanilla Extract
• ¾ teaspoons Salt
• 1 stick Butter, Melted

Preparation Instructions

Mix milk, 1 cup sugar, and canola oil in a pot. Heat until very warm but not boiling. Allow to cool until slightly warmer than lukewarm.

Sprinkle yeast over the surface of the liquid, then add in 8 cups flour. Stir gently until totally combined. Mixture will be very wet and sticky. Cover with a tea towel, keep in a draft-free place, and allow to sit for 1 hour.

After 1 hour, add in an additional cup of flour, as well as the salt, baking soda and baking powder. Mix until combined. Refrigerate dough, covered, until you need it. (Refrigerating the dough helps make it easier to handle.)

Preheat oven to 375 degrees. Spread melted butter in the bottom of pie pans or 9 x 13-inch baking dishes.

Divide dough in half. Store one half in the fridge for another use. Turn the other half of the dough onto a floured surface. Roll into a large rectangle, about 24 inches wide by 10 to 12 inches deep. Add vanilla to melted butter, then drizzle mixture all over the surface of the dough. Use fingers to spread evenly. Mix sugar and salt and sprinkle it evenly over the butter. Follow with the brown sugar, chocolate chips, and chopped nuts.

Beginning at the side furthest from you, roll dough toward you until it’s in the shape of a tight log. Pinch the edges to seal. Slice into 1/2 to 3/4-inch thick rolls and lay, cut side down, in buttered baking dishes. Allow to rise for 20 minutes, then place in oven and bake for 15 to 20 minutes, or until deep golden brown on top.

Make the icing: Mix 1 stick butter, cream cheese, milk, vanilla, and salt in an electric mixer or until smooth and pourable.

Remove rolls from oven and allow to sit five minutes before drizzle icing all over the rolls. Be sure to get the icing all around the edges and covering the surface so they’ll be nice and moist! Sprinkle tops with extra chopped nuts.

Serve warm or at room temperature

No Knead Bread!

From here.

Is there anything that smells more like home than a loaf of freshly baked bread? I think not.

But as much as I love the heavenly taste of bread right out the oven, I don’t do yeast. Something about baking with little micro-organisms intimidates me. For real. It’s all too much like a science experiment. What if I give my yeasties too much sugar? What if the water is too warm and I kill the little fungi?

And don’t even get me started on the kneading. It takes FOREVER! And how do you know when to stop? Everyone says you can tell by the feel of the dough. WHAT? I don’t know how the dough is supposed to feel! And I don’t have anyone who can teach me. I adore my mama, but she wasn’t a pioneer woman. We ate Town Talk.

So whenever I’ve wanted a loaf of good bread to go with a pot of stew or spaghetti, I’ve gone to the bakery and spent $3-4 on a loaf that I brought home and warmed up in the oven. And I was content with my bread life. That is until I came across the revolutionary No-Knead Bread recipe published in the New York Times a couple of years ago.

My life has been changed people! Can I get an AMEN? This technique is RIDICULOUSLY easy and now I can turn out a loaf of bread with a pillowy, chewy interior and a thin, crispy crust with almost no work. It’s incredible.

Wanna know how to do it?

First, dump all your dry ingredients into a mixing bowl? What’s in there? 3 cups of bread flour, 1/4 teaspoon of instant yeast, 1 teaspoon of salt. That’s it. Give it all a little stir so it’s mixed together. Note: I’ve been told that all-purpose flour works just as well. And I don’t know the difference between bread flour and all-purpose flour, so don’t ask.

Dump 1-1/2 cups of water into your dry ingredients and start stirring. I use a spoonula but you can use whatever you have.

It’s a really sticky dough, so you might need to wet your hands and finish the mixing that way. But you’re not kneading. Just mixing it all together.

Now you’re going to cover your bowl with some plastic wrap and let it take a long rest. 12-20 hours long. Yes. That’s right. If you want this bread for dinner, you need to start it the night before. But there’s so little work, it’s worth the planning ahead.

This is what the dough looks like after it’s beauty sleep. All bubbly and mushy.

Next, dump the dough out on a well floured surface. This is a really sticky dough so wet your hands before you shape it. That will keep it from sticking.

Pull all the sides of the dough up toward the top and tuck them into the center. Again, you’re not kneading. Just trying to get a round-ish shape and a slightly tighter blob of dough.

Turn the blob over onto a well-floured tea towel and put the whole thing into a bowl for another rest. Make sure you don’t use a terry-cotton towel or your dough will stick. Cover the dough with the sides of the towel and let it rest for another 2 hours.

About 30 minutes before the second rest ends, put your EMPTY covered pot in the oven and crank the oven to 450°. Let the oven (and the pot) pre-heat for at least 30 minutes.

Let’s talk about the pot for a minute.

You need a lidded pot that can handle a 450° oven. That means no plastic parts. You can use a dutch oven, ceramic, stainless or enamel pot. I use my cast iron dutch oven. I bought it on Amazon and at less than $30 with free shipping, I think it’s one of the best deals on Amazon. It comes pre-seasoned so it’s ready to use when you take it out of the box. I use it for this bread and for stews, soups and chili. Love it!

Now, you want to remove your hot pot from the oven (be careful!!!!) and dump the wobbly dough into the pot. It doesn’t really matter how the dough lands. Give the pot a little shake if you want to even out the dough. But this is a rustic loaf of bread, so some imperfections just add character.

Cover the pot and put it in the oven for 30 minutes.

Then uncover and bake for another 15-20 minutes. If you’ve baked bread before, you’ll be able to tell it’s done by thumping on the loaf. If you’re like me, you’ll use a digital thermometer and take it’s temperature. It should be 210° in the center. Note: That link is my thermometer and I love it!

Remove the bread from your pot and let it cool for a while. The bread makes this incredible crackling sound as it’s cooling.

Prepare to experience a tiny slice of heaven on earth. I make this bread at least 2x a week now and it’s become one of my favorite things on earth. And my expanding booty will attest to that fact.

My favorite time to eat it is the next morning. Lightly toasted with a smear of butter, then peanut butter and a drizzle of honey. Sigh. There grows my booty again.

No Knead Bread Recipe

3 cups bread flour
1/4 teaspoon instant yeast
1 teaspoon salt
1-1/2 cups water

• Mix dry ingredients together
• Add water and mix well.
• Cover with plastic wrap and allow to rest 12-20 hours.
• Dump dough onto well-floured surface.
• Using wet hands, fold the sides of the dough over the top and shape into a rough ball.
• Turn dough over onto a floured towel and cover the dough with the towel.
• Allow dough to rest another 2 hours.
• 30 minutes before the 2nd rest is over, put your covered pot into the oven and pre-heat to 450° for at least 30 minutes.
• Plop your dough into your pot.
• Cover and bake for 30 minutes
• Uncover and bake for another 15-20 minutes until bread reaches 210°.
• Remove and cool on a wire rack.
• Enjoy!

Bread Machine Recipe

Very basic! :) I'm feeling like pulling out the old bread machine one of these days...

• 1 cup warm water (110 degrees F/45 degrees C)
• 2 tablespoons white sugar
• 1 (.25 ounce) package bread machine yeast
• 1/4 cup vegetable oil
• 3 cups bread flour
• 1 teaspoon salt

Directions

• Place the water, sugar and yeast in the pan of the bread machine. Let the yeast dissolve and foam for 10 minutes. Add the oil, flour and salt to the yeast. Select Basic or White Bread setting, and press Start.

Dutch Oven Bread

THE BREAD (from Pastor Ryan via The Pioneer Woman)

This is the basic gist of what we had the other night:

20 oz. of bread flour (all purpose is okay, too) – about 4 cups.
8 oz. of water (or 1 cup.)
4 oz. melted butter with chopped herbs of choice. We had chives. Rosemary or Thyme would work really well.
2 teaspoons salt
1 teaspoon active or instant yeast. (if active, it would be best to sprinkle yeast over the water to let it start to work before mixing it in)

I combined these ingredients all together in the KitchenAid stand mixer with the dough hook (it can be done by hand…it just takes longer).
I mixed them together for about 10 minutes or so until I could successfully achieve a windowpane with the dough. This is where you can pull off a small chunk of the dough you’re kneading and stretch it gently to see if it is somewhat translucent. If you can do this without it tearing, it’s ready.

Once this elasticity has been achieved, the dough can sit out with plastic wrap over it for 1-4 hours to double in size. After it’s gotten bigger, it should be kneaded for a minute or two so that the yeast can redistribute.

Preheat oven to 450 degrees.

Cut a large ‘X’ into the surface of the bread dough so it can bloom!

Bake inside a covered cast iron pan after coating the rounded dough with olive oil and sprinkling with kosher salt. Bake for 30 minutes with the lid on, then remove lid to finish it off for another 15 to 30 minutes.

If you like to use a thermometers, we’re looking for an internal temp. of around 200-210 degrees. (The bread can get brown on the bottom if it’s too close to the heating element; if that happens, just slice it off with a sharp knife.

Enjoy!

Monkey Bread

Monkey Bread (by Pastor Ryan, via Pioneer Woman)

Ingredients

• 3 cans Refrigerated Buttermilk Biscuits (the Non-flaky Ones)
• 1 cup Sugar
• 2 teaspoons (to 3 Teaspoons) Cinnamon
• 2 sticks Butter
• ½ cups Brown Sugar

Preparation Instructions

Preheat the oven to 350 degrees.

Open up all three cans of biscuits and cut each biscuit into quarters.

Next, combine the white sugar with 2-3 teaspoons of cinnamon. (3 teaspoons of cinnamon gives it a fairly strong cinnamon flavor. If you’re not so hot on cinnamon, cut it back to 2 teaspoons.) Dump these into a 1 gallon zip bag and shake to mix evenly.

Drop all of the biscuit quarters into the cinnamon-sugar mix. Once all the biscuit quarters are in the bag seal it and give it a vigorous shake. This will get all those pieces unstuck from one another and nicely coated with cinnamon-sugar. Spread these nuggets out evenly in the bundt pan.

At this point, you’re going to want to melt the two sticks of butter together with ½ cup of brown sugar in a saucepan over medium-high heat. This can be light or dark brown sugar. Cook butter/sugar mixture, stirring for a few minutes until the two become one. Once the brown sugar butter has become one color, you can pour it over the biscuits.

Bake for about 30-40 minutes until the crust is a deep dark brown on top. When its finished cooking, remove it from the oven. If you have the willpower, allow it to cook for about 15-30 minutes before turning it over onto a plate.

PW's Buttered Rosmary Rolls

I found this on a favorite site of mine (The Pioneer Woman), and since we're new Iron-Skillet owners I think we'll give it a try.

Ingredients

• Frozen, Unbaked Dinner Rolls
• Melted Butter, Regular, Salted
• Fresh Rosemary, Coarsely Chopped
• Coarse Sea Salt

Preparation Instructions

Spray a small iron skillet with cooking spray (or coat with olive oil). Place frozen rolls in the skillet, leaving plenty of room for rising. Cover and allow to rise for several hours.

After rising, brush rolls with melted butter.

Sprinkle on chopped rosemary. Brush with additional butter.
Sprinkle with coarse sea salt.

Bake according to roll package directions (usually 400 degrees for 15 to 20 minutes), until rolls are a deep golden brown on top.

Serve skillet on the table.

(Definitely visit Pioneer woman's site for some pics of the process and finished product!)

Easiest Recipe Ever.. and so good!

I love this recipe! No need for eggs or oil or anything else! :)

1 box spice cake mix
1 can (15oz) pumpkin
1 cup water

Mix above ingredients. Put into muffin cups and bake 20-25 mins @ 350 degrees.


It's that easy! I cheated and used canned frosting (cream cheese of course!) but you could whip up your own easily I'm sure :)

Banana Choc. Chip Bread

Ingredients:

1 3/4 c. flour

2 t. baking powder

1/4 t. baking soda

1/2 t. salt

1/2 c. shortening

2/3 c. sugar

2 eggs well beaten

1 c. mashed bananas {2-3 ripe bananas}

1/2 c. chocolate chips {optional}

Directions:

Preheat oven to 350°. Sift together flour, baking powder, baking soda and salt. Beat shortening until creamy. Add sugar gradually and continue beating until light and fluffy. Add eggs and beat well. Add flour mixture alternately with bananas a small amount at a time beating after each addition until smooth. If adding, fold in chocolate chips. Turn into a well greased 8.5 x 4.5 x 3 inch bread pan. Bake for 1 hour or until cake tester comes out clean.
If you are using glass, turn down the oven to 325° and start checking bread around 45 minutes.

* As with some of my recipes, I found this online somewhere, but can't remember where! If its your recipe, I will definitely credit you here for it, just let me know! I need to start writing things like that down!

Overnight Cinnamon Buns

I'm posting these here so I don't forget to try them! Thanks Lianna for the link.

Land of Nod Cinnamon Buns

"Easy over night cinnamon buns that are gooey and rich."

• 20 unbaked frozen dinner rolls
• 1 cup brown sugar
• 1/4 cup instant vanilla pudding mix
• 2 teaspoons ground cinnamon
• 3/4 cup raisins
• 1/3 cup butter, melted

1. Lightly grease a 10 inch Bundt cake pan. Place frozen rolls into pan and sprinkle with brown sugar, pudding mix, ground cinnamon and raisins. Pour melted butter over rolls. Cover with a clean, damp cloth and leave overnight at room temperature.
2. In the morning, preheat oven to 350 degrees F (175 degrees C). Bake rolls for 25 minutes, until golden brown. Turn rolls out onto a serving plate and serve warm.

Pumpkin Muffins

• 1 ¼ c. All-Purpose Flour
• ½ c. Wheat Bran (my co-worker used oat bran, near the oatmeal items in the store)
• 2 tsp. Pumpkin pie spice (or 1 ½ tsp ground cinnamon plus ¼ tsp each ground ginger and nutmeg)
• 1 ½ tsp. baking powder
• 1 tsp. baking soda
• ½ tsp. salt
• 1 cup canned pure pumpkin (not pumpkin pie filling)
• ½ cup. Plain low fat yogurt
• ½ cup honey
• ¼ cup butter, melted
• 1 egg
• 1 tsp. Vanilla
• 1 cup carrots – finely grated
• ½ cup mini chocolate chips
• ½ cup chopped walnuts (optional)

Preheat oven to 375 degrees F. Spray a 12 cup muffin tin with cooking spray and set aside.

In a medium bowl, combine flour, wheat bran, pumpkin pie spice, baking powder, baking soda and salt. Set aside.

In a large bowl, whisk together pumpkin, yogurt, honey, butter, egg and vanilla. Stir in carrots. Add dry ingredients to wet ingredients and stir using a wooden spoon just until moistened. Fold in chocolate chips (and walnuts if using) Batter will be thick.

Divide batter evenly among 12 muffin cups. Bake on middle oven rack for 20 to 22 mins, or until a wooden pick inserted in center comes out clean. Cool on a wire rack. Makes 12 muffins.

Per muffin: Calories: 168, Fat: 5.8g, Protein: 3.4g, Carbohydrate: 27g, Fiber: 2.4g, 30 mg cholesterol, 291 mg Sodium.

Banana Chocolate Chip Bread

Banana Chocolate Chip Bread

• 1/2 c. shortening
• 1 c. sugar
  
• 2 eggs
• 2 1/4 c. flour
• 3/4 tsp. baking soda
• 1 tsp. baking powder
• 3 lrg bananas or 2 c. bananas
• 3 T. water
• 1/4 c. chocolate chips
• 1/4 c. nuts

Cream the shortening and sugar. Add eggs and beat. Fold in the remaining ingredients. Bake in loaf pan for 30 mins at 350 degrees. Lower heat to 325 degrees and bake for 30 more minutes.

Pumpkin Bread

This recipe is from Amber, and I can't wait to try it!!!!! I'm SO in the mood for pumpkin recipes!!!!

Pumpkin Bread

Prep: 20 minutes Bake: 55minutes
Oven: 350 Makes 2 loaves (32 servings)

• 3 cups sugar
• 1 cup cooking oil (yes, ONE cup!! )4 eggs
• 3 1/3 c. flour
• 2 tsp baking soda
• 1 1/2 tsp salt
• 1 tsp cinnamon
• 1 tsp nutmeg
• 2/3 c. water
• 1 15 oz. can pumpkin

1. Grease the bottom and 1/2 in up sides of two loaf pans. In a very large mixing bowl beat sugar and oil with an electric mixer on medium speed. Add eggs and beat well; set aside.
2. In a large bowl combine flour, baking soda, salt, cinnamon, and nutmeg. Alternately add flour mixture and water to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin. Spoon batter into prepared pans.
3. Bake in a 350 oven for 55-65 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing.