Pumpkin-cream cheese pie Combine: 8 oz. pkg. cream cheese

Pumpkin-cream cheese pie Combine: 8 oz. pkg. cream cheese 1/4 c. sugar 1/2 tsp. vanilla 1 egg, beaten Blend well and spread on the bottom of unbaked pastry shell 9-inch size. Then&mbine: ' 1-1/2 c. cooked pumpkin 1/2 c. sugar 1 tsp. cinnanon 1/4 tsp. ginger 1/4 tsp. nutmeg Pinch of salt Mix well; then add 2 eggs slightly beaten and 1 a evaporated milk. Carefully pour over cheese mixture. Bake at 350 degrees for 65 to 70 minutes. Bonnie Williams Pumpkin cornneal yeast bread 1/2 c. warm water 2 Tbsp. dried baker’s yeast 1/2 c. plus 1 tablespoon honey 6-8 c. all-purpose unbleached flour or 3-4 c. all-purpose unbleached flour and 3-4 c. whole wheat flour 1/2 c. melted butter 1-1/2 tsp. salt 1 tsp. cinnamon 1/2 tsp. ground cloves 1/2 tsp. ground ginger 1 c. currants 1 c. pumpkin puree 1/2 c. commeal beaten egg, milk, or butter In a small bowl, combine the water, yeast, and 1 T. of the honey, and set aside until the yeast foams, about 5 minutes. Then combine the milk, the remaining 1/2 c. honey, 1 c. of the flour, the melted butter, salt, spices, currants, pumpkin and the yeast mixture. Stir well until the batter is smooth. Stir in the commeal and add the remaining flour, 1 c. at a time, stirring after each addition. When the dough is stiff, turn it onto a floured board and knead it for 10 minutes. Place the dough in a greased bowl. Roll the dough in the bowl and cover the top with oil. Cover and set in a warm, draft-free spot to rise for 1-1/2 hours, or until the dough has doubled. Punch down the dough and divide it into 2 pieces. Shape the loaves and place them in greased 9inch bread pans. Let the loaves rise until they are double in bulk, about 45 minutes. Meanwhile, preheat the oven to 350 degrees F. Bake for 45 minutes. To get a shiny top on your bread, brush the loaf with a beaten egg or milk as it goes into the oven, or brush with butter as it comes out of the oven. Cool the loaves for 10 minutes in the pan; then tip out and cool. Yield: 2 large loaves.