So my daughter is a member of the Timberline Figure Skating Club here in Wausau, Wi. Several years back they did a fundraiser involving a cookbook. Everyone contributed–before our time, so none from me. There’s one by “Friends of Timberline” no individual name to credit. But it’s a great fall recipe, involving two WI staples–pumpkins & cranberries. Wouldn’t think tangy-zing would go with rich-spicy, but it’s surprisingly good. Lots of depth and contrast!
2 slightly beaten eggs
2 c. sugar
1/2 c. oil
1 c. solid-pack pumpkin (canned is fine–unless you’re the ambitious kind who readily chop-boil-mash)
2-1/4 c. flour
1 Tbl. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt
1 c. chopped cranberries
Preheat over to 350. Grease & flour 2 loaf pans. In a large bowl, combine eggs, sugar, oil & pumpkin. Mix well. In another large bowl, combine flour, pie spice, soda & salt. Add dry ingredient mix into wet mix, stirring until dry ingredients are thoroughly moistened. Stir in cranberries. Spoon batter equally into pans. Bake for 1 hour or until toothpick inserted into center comes out clean.
Makes whole house smell really yummy!
Don’t forget to check out these other great recipes from my fellow writers:
Italian Sausage and Vegetable Soup by Moira Keith – http://moirakeith.com/2012/10/09/italian-sausage-vegetable-soup/
Where did the Peanut Go? by Selena Robins – http://selenarobinsmusings.com/
Besto Pesto Biscuits by PG Forte http://rhymeswithforeplay.blogspot.com/2012/10/the-besto-pesto-biscuits.html