Pumpkin Bread

4 3/4 cups sifted flour (I never sift)
3 tsp baking soda
2 1/4 tsp salt
1 1/2 tsp cinnamon
1 1/2 tsp nutmeg
4 1/2 cup sugar
1 1/2 cup oil (I use 3/4 cup oil and 3/4 cup unsweetened applesauce)
6 eggs1 cup water
1 29 oz can pumpkinnuts and chocolate chips as desired

Mix dry ingredients together. Mix wet and combine. Add chips and nuts.This recipe makes 4-5 loaves depending on the size pan. Grease your pans and fill 1/3 - 1/2 full. Bake 1 hour or so at 350.If you don't want so much, just half the recipe and use the 15 oz pumpkin can. But, it also freezes well, and my motto is: anything worth doing is worth overdoing!

Alyson

kale pie

2 pastry crusts
1 lb. kale
4 Tb. butter
1/2 c. chopped onions
1 tsp chopped garlic
6 cooked italian sausages
4 eggs
2 c. shredded mozzarella or mozz/parmesean combo
1. c. ricotta or cottage cheese
1 tsp. salt
fresh ground pepper
1/3 c. light cream
1 egg beaten with 1 tsp. water

Partially bake one pie shell
Blanch kale, gently squeeze and chop.
Saute kale in 2 Tb. butter over high heat to evaporate moisture, then set kale aside
In same pan, saute onion in remaining butter until wilted, add garlic and stir for 1 minute
Combine onion and kale; cool.
Slice sausages into 1/4 inch pieces
Combine eggs, cheeses, salt, pepper, cream, fold in kale and sausages
Pour mixture into partially baked pie shell and cover with a top crust.
Cut steam vents in top crust and brush pastry with egg glaze.
Bake 350 degrees for 1 hour.

lisa creer