I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Tuesday, January 5, 2016

Pumpkin Nut Bread

1 cup each whole wheat flour and white flour
2 tsp. baking powder
1/2 tsp. soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1 cup solid pack (canned) pumpkin
3/4 cup honey
1/2 cup milk
2 eggs
1/4 cup softened butter (or canola oil)
1 cup chopped pecans

Sift together dry ingredients. Combine pumpkin, honey, milk and eggs in a mixing bowl. Add dry ingredients and butter. Mix until well blended. Stir in nuts. Spread in well oiled loaf pan (or make muffins). Bake at 350 degrees for 45 to 55 minutes.
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