Baked Pears
Mary Jo Allen
1 quart pears
2/3 cup light brown sugar
1/2 tsp. cinnamon
6 to 8 cloves
1 Tbsp. butter
Bake in a slow oven until light brown.
Serve with meat or vegetables.
Pumpkin Bread
Louise Beard
4 eggs
2 1/2 cups sugar
1 cup oil
1/2 cup water
3 1/4 cups flour
2 cups pumpkin
1/2 cup raisins or nuts (1 cup is better)
1/2 tsp. baking powder
2 tsp. soda
1 tsp. salt
1 tsp. cloves
Combine all ingredients. For baking, use 1 pound coffee cans. Grease cans, dust with flour. Fill half full.
Bake at 350º for 50 to 55 minutes.
Remove from oven, turn cans upside down and let stand until cold.
Bread will slide out easily.
Slice and serve with whipped cream or sauce.
Makes delicious sandwiches using Philadelphia cream cheese.
