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July 23, 2014
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‘Two cups packed pumpkin…’


One book, compiled by the Columbus Ladies Aide and Community Church of Columbus Center, NY, features a dessert called “The next best thing to Robert Redford”—a refrigerated confection of pudding, cream cheese and chocolate chips.

One of these days, I will try Marie Zalesky’s (our 106-year-old Callicoon neighbor) red beet cake recipe from the book complied in 2003 by Holy Cross Church in Callicoon.

Maybe I’ll bake a new coffee cake—nothing with pumpkin though. As for me, as Thanksgiving approaches, I am sick of pumpkin.


PUMPKIN BREAD

1-1/2 c. flour

2 tsp. baking soda

1-1/2 tsp. salt

1 tsp. cinnamon

1/2 tsp. ginger

3 c. sugar

1c. vegetable oil

4 whole eggs

2/3 c. water

2 c. canned or fresh pumpkin

1 c. chopped walnuts (optional)

Mix all ingredients together and pour into 3 ungreased loaf pans.

Bake for 1 hour at 350 degrees.