PUMPKIN BREAD

This was one of the first home economics baking projects I ever did in high school--I had to bake one loaf of pumpkin bread, and one loaf of zucchini squash bread.

1 2/3 cups all-purpose flour, sifted
1/4 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoons salt
1/2 teaspoon cinnamon
1/3 cup Crisco shortening (or any solid fat, like lard, butter etc.)
1 1/2 cups granulated sugar
1/2 teaspoon vanilla extract
2 large eggs
1 cup fresh pumpkin, mashed
1/3 cup water
1/2 cup walnuts, finely chopped

Grease the insides of a loaf pan with butter or cooking spray. Pre-heat oven to 350 degrees.

In a mixing bowl, sift together flour, baking powder, baking soda, salt and spices. In a separate bowl, cream the shrotening, sugar, and vanilla. Add one egg and beat in thoroughly. Repeat this same process with the second egg. Stir in pumpkin. Next, add the sifted dry ingredients, alternating with the water, a little at a time, beating until the mixture is just smooth--BE CAREFUL! Do not over beat! Fold in the nuts. Pour the batter into the pan and bake for 40 to 45 minutes, or until a toothpick inserted into the bread comes out clean.

Turn bread out onto a cooling rack. Store in a tight container, when not being served.

APPLE FRITTERS

A rural favourite in the New England states, during the autumn and winter months--this sometimes is also sold from food booths in summer, at county fairs and country festivals.

1 cup all-purpose flour
2 Tablespoons granulated sugar
1/2 cup whole milk
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
5 or 6 ripe baking apples, cored, peeled and sliced whole.
fat for fying (Crisco, lard or frying oil)
powdered sugar or maple syrup

In a large bowl, combine flour, granulated sugar, milk, baking powder, salt and egg. Beat until a smooth batter is formed. Put sliced peeled apples into the batter.

If not using a fryer, heat about an inch of oil in a deep, heavy skillet. Very carefully drop battered apples by the spoonful, into the hot fat. Fritters should float to the top when near done, and apples will be soft when ready..test with a fork, if need be. Drain on paper toweling or newspapers. Sprinkle with powdered sugar or dip into maple syrup.

Apple fritters just waiting to be scarfed down by some lucky person.

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I realize sweet potatoes may not be readily available in the UK--or at the very least, are probably considered exotic there, whereas over here in the US, they are almost as common as Idaho potatoes and can be found in every grocery store, especially in the autumn. Sweet potatoes are a good source of vitamin C, and are a very popular dish on our American Thanksgiving holiday, often appearing as a casserole with pineapple and marshmallows, or whipped with cinnamon, nutmeg and brown sugar.

My favourite two pie recipes:

Sweet Potato Pie (filling only)

3/4 c. lightly packed light brown sugar
1/2 tsp. salt
3/4 tsp. cinnamon
(NOTE: you can make this 1 tsp for a spicer recipe--also increasing the nutmeg to 1/2 teaspoon)
1/4 tsp. nutmeg
2 Tablespoons.molasses
1 1/2 c. mashed cooked sweet potatoes (3-4 large potatoes)
2/3 c. half and half
6 Tablespoons orange juice (or you can substitute apple juice or sherry if you prefer)
2 eggs, separated
1 partially baked 9" pie shell

Pre-heat oven to 475 degrees. Line a 9-inch pie plate with pie crust. Bake pie shell about 5 to 8 minutes...do not bake all the way through.

Mix sugar, salt, cinnamon and nutmeg. Add molasses, juice and sweet potatoes;
beat well. Stir in half and half, egg yolks, . Beat the whites till stiff, fold in, and pour into partially baked pie shell.

Reduce heat to 375 degrees and bake about
35 minutes, until pie crust is browned and pie is set in the middle. Serve warm or cold with whipped cream or vanilla ice cream.

PEACH CRUMB PIE

2 1/2 Tablespoons tapioca
3/4 cup granulated sugar
1/4 teaspoon salt
4 cups fresh or frozen (thawed in the 'fridge) sliced peaches
1/3 cup packed, dark brown sugar
1/4 cup all purpose flour
1/2 teaspoon cinnamon
2 1/2 Tablespoons all purpose flour
1 9-inch pie crust

Pre-heat oven to 425 degrees

Line a 9-inch pie plate with crust. In a bowl, mix together tapioca, granulated sugar, salt, and peaches. Allow to set for 5 minutes. Pour into pie shell. In a separate bowl, with a fork, mix together remaining ingredients. This is the crumb topping, generously sprinkle it all over the top of the peach mixture. Bake for 45 to 50 minutes, or until crust browns.

(NOTE: Almost any fruit can be used in this recipe: apples, strawberries--even mixed frozen fruit. I just am partial to peach pie.)