Sometimes we do the smallest kindnesses without giving any thought to what the lasting effect might be. I was thinking of this recently as I made Forgotten Cookies https://crookedcreek.live/2019/12/15/forgotten-cookies/ for a loved one. That recipe was given to me by a dear neighbor over fifty years ago. I’m sure that when she shared that with me she had no idea how much pleasure it would bring for years to come. My family and friends love the cookies and it makes me happy to make them for those I love. I never make these unique cookies without thinking of Mrs. Peters who shared her recipe with me. She would probably be surprised at often I remember her generosity and her sweet smile.
Helen Peters gave me other recipes and I’d like to share another of those with you today. This is the perfect season to bake Pumpkin Bread. Here is that recipe with a few notes that I included over the years.
3 cups Sugar
1 cup Vegetable Oil
3.5 cups Self-Rising Flour*
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
2/3 cup Water
2 cups canned Pumpkin
2 cups Raisins
1 cup broken Nuts (I use pecans and usually add extra)
- Preheat oven at 350 degrees
- Dissolve sugar in oil and water, add beaten eggs and then the flour sifted with spices.
- Add this flour mixture a little at a time mixing well after each addition.
- Add pumpkin and mix well.
- Stir in raisins and nuts
- Pour into three greased and lightly floured loaf pans
- Bake for one hour
- Or until done using the toothpick test
* If you use plain flour add: 1.5 teaspoon salt and 2 teaspoons soda