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Pumkin Bread & Pecan Pie Recipe



AUNT PRISCILLA'S PUMKIN BREAD

(in coffee cans)

3 CUPS SUGAR

4 CUPS FLOUR (gold medal enriched all purpose)

1 1/2 TSP SALT

2 ROUND TSP BAKING SODA

1 TSP NUTMEG

2 ROUND TSP CINNAMON (you can use allspice instead)

1 CUP MAZOLA OIL

4 JUMBO EGGS

1 CAN PUMKIN 16 oz

1 CUP WATER

1 TSP VANILLA

1 CUP CHOPPED NUTS (your choice)

1 CUP, OR WHOLE BOX GOLDEN RAISINS



grease and flour 4 coffee cans
Pour batter and fill half way
Bake at 350 fifty minutes to one hour depending
on your oven..test with toothpick
Remove when cooled a bit and wrap in foil.then
pretty paper with ribbon on both round ends and
you have a great gift




PECAN PIE


1 stick oleo 1 tsp vanilla
3/4 C Karo, light Dash salt
3/4 C sugar 1 C pecans, chopped
3 lge eggs, beaten Deep uncooked pie crust
1/2 tsp lemon juice



Brown oleo until golden, do not burn. Let cool.

Blend Karo, sugar, eggs, lemon juice, vanilla, salt and oleo. Add pecans. Pour mixture into pie crust.

Bake at 425 for 10 minutes. Lower temperature to 325, bake 30-40 minutes.