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Tennessee Pumpkin Bread

A Sevier Family Favorite*

INGREDIENTS:

 1 cups sifted flour
2/3 cup whole wheat flour
  tsp. baking powder
 1 tsp. baking soda
 1/2 tsp salt
 1/2 tsp. cinnamon
 1/2 tsp. nutmeg
 1/3 cup extra light olive oil
 1 1/3 cups brown sugar
  tsp vanilla
 2 eggs
 1 cup canned pumpkin
 @ cup water
  cup chopped walnuts or pecans

Sift together dry ingredients. Cream shortening, sugar and vanilla in a medium mixing bowl. Add eggs, one at a time, beating thoroughly after each addition. Stir in pumpkin. Stir in dry ingredients in 4 additions, alternating with water(as needed) until just smooth. Do not over beat. Fold in nuts. Turn batter into greased bread pans. Bake in preheated 350 degree oven for 45 to 55 minutes, or until a cake tester comes out clean. Cool in pans for 10 minutes and then turn out onto wire racks to cool completely.

* The Seviers are our Tennessee ancestors from Claudia Cox St.Claire - the most famous being the first governor of Tennessee, John Sevier. Considering the fact that I got this recipe from my mom, we're just having a bit of fun with this!

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