I love it when other people have really good ideas! My neighbor, Michele, has posted a few recipes on her blog. I thought I would share a couple of my favorite fall recipes. The first one is my mom's pumpkin bread. In high school, she would always make it for our Saturday volleyball tournaments. The bread was the most sought after. I'm sure it was the key to our volleyball success!
The other recipe is pumpkin pancakes. When I was in college, I babysat for two little boys. Their mom was the chef at a local bed and breakfast. Sometimes I was lucky enough to get leftovers. Well, that sounds kind of funny. Not food leftover on someone's plate, but food that wasn't served! I wasn't that desperate for home-cooked food. I'm sure you all knew what I meant the first time, just had to clarify. Anyways, they are the yummiest pancakes.
With all that said, I hope you enjoy!
Susie's Pumpkin Bread3 cups sugar
1 cup oil
4 eggs
1 1/4 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
(I use Pampered Chef Cinnamon Plus Spice Blend in place of the above spices.)
2/3 cup water
15 ounce can pumpkin
3 1/2 cups flour
3 tsp. baking soda
Combine all ingredients, beat with a mixer. Divide batter into 3 pans. Bake at 350 degrees for 1 hour. This freezes well.
Pumpkin PancakesMix together:
2 cups flour
2 T. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg or pumpkin pie spice
1/4 tsp. salt
Mix together and add to the above mixture:
1 3/4 cups milk
1 cup canned pumpkin
2 eggs
2 T. vegetable oil
For each pancake, spoon desired amount of batter onto hot griddle. Continue making cakes in the same manner until all the batter is used. Serve hot with syrup.
Syrup:
Add vanilla extract and cinnamon to maple syrup.