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Pumpkin Bread (printable version)
Wonderful, moist, not too sweet bread for breakfast or anytime.

3 cups flour
2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
1/2 tsp all-spice
1.25 cups sugar
1/2 cup chopped walnuts (optional)
1/2 cup raisins or currants
4 eggs, well beaten
1 cup vegetable oil
2.5 cups pumpkin, cooked & mashed
(butternut, acorn or other squash may be substituted)
Preheat oven to 350 F.
Sift all dry ingredients together in a large bowl.  Add walnuts and raisins.  In separate bowl, mix eggs, oil, and squash.  Combine contents of both bowls and beat well.  Divide into two 9" x 5" loaf pans and bake 1 hour.  Allow to cool.  Remove from pans.  Freezes well (if it lasts that long!).
courtesy of Jones Family Farms, Shelton, CT

Cathy's Strawberry Pretzel Salad
Just had this one at a picnic.  Use it as a desert or salad.  Tastes great either way!

First Layer

2 cups coarsely crushed Pretzels
3/4 cup Butter, melted
3 Tbsp. Sugar
Second Layer
1 - 8 oz pkg  Cream Cheese
1 - 8 oz container Whipped topping
1 cup granulated Sugar
Third Layer
1 - 6 oz package Jell-O (strawberry)
1 cup Boiling Water
1/2 cup Mini Marshmallows
2 - 10 oz packages Frozen Strawberries
Mix Pretzels, melted Butter, 3T Sugar. Press into a 13x9 Baking Dish.
Bake at 400 degrees for 8 Minutes...Cool.
In large mixing bowl, beat Cream Cheese and 1 cup Sugar until well blended. Fold in Whipped topping.
Spread over cooled crust. Refrigerate until chilled. Dissolve Jell-O in Boiling Water.

Add Marshmallows and stir until melted. Add Strawberries with juice.

Let stand 10min. Pour over Cream Cheese layer. Refrigerate until firm....Enjoy!!


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