"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Rachelle's Pumpkin Bread, by Reva Clarke, is from At The Roylance's Table,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 2/3 c sugar 2/3 c butter flavor Crisco shortening 20 oz. pumpkin 2/3 c water 4 eggs 3 1/3 c flour 2 tsp baking soda 1 ½ tsp salt 2 tsp cinnamon 1 tsp cloves ½ tsp baking powder 2/3 c chopped pecans or walnuts 2/3 c raisins or dates
Mix sugar and shortening until creamy. Stir in pumpkin, water and eggs. Mix in flour, baking soda, salt, cinnamon, cloves and baking powder. Stir in nuts and raisins. Pour into pans. Bake until wooden pick inserted in center comes out clean. Usually one hour and 10-15 minutes. Makes 2 large or three half loaves.
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