The Pumpkin Cookbook © 1995

by Karen Sheldon

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A 28-page cookbooklet featuring 65 family recipes spanning three generations.

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for the Table of Contents

Free Recipe!!
KAREN'S PUMPKIN CAKE

    2 cups whole wheat flour
    1 1/2 teaspoons baking soda
    1 teaspoon baking powder
    1 teaspoon nutmeg and cinnamon
    1 1/2 cups pumpkin (canned or fresh cooked)
    1/2 cup oil
    1/2 cup honey
    1 tablespoon molasses
    4 eggs
    1/2 cup walnuts, chopped (optional)
    1/2 cup raisins (optional)

Put all ingredients in a large mixing bowl.
Beat on medium for 3 full minutes.
Pour into a greased 13x9x2 pan.
Bake at 350° for 30 minutes.
Top with cream cheese frosting.
(This recipe was a County Fair winner).

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