| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Breads, Desserts, Luncheon, Snacks |
1 |
Servings |
INGREDIENTS
| 1 3/4 |
c |
Flour |
| 3/4 |
c |
Nuts; chopped |
| 1 |
ts |
Baking soda |
| 3/4 |
c |
Butterscotch chips |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Salt |
| 3/4 |
c |
Pumpkin |
| 1/2 |
ts |
Nutmeg |
| 2 |
|
Egg |
| 1/2 |
ts |
Ginger |
| 1/4 |
ts |
Clove |
| 1/2 |
c |
Margarine |
| 1/2 |
c |
Confectioner's sugar |
| 1/8 |
ts |
Nutmeg |
| 1/2 |
ts |
Cinnamon |
| 3/4 |
c |
Sugar |
INSTRUCTIONS
Combine flour and soda, salt, and spices. Cream butter. Gradually add sugar
and cream well. Blend in eggs and beat well. At low speed add dry
ingredients alternately with pumpkin, beginning and ending with dry. Stir
in morsels and 1/2 cup nuts. Turn into greased 9 x 5 pan. Sprinkle with 1/4
cup nuts. Bake 65 to 75 minutes at 350 degrees. Cool. Drizzle with glaze.
Let stand at least 6 hours before slicing. FOR GLAZE: Combine sugar, nutmeg
and cinnamon. Blend in 1 to 2 T. Cream, until the consistency of a glaze.
This is great for Holidays. Bake ahead and freeze.
Recipe by: Past, Present, Future Cookbook
Posted to MC-Recipe Digest V1 #1001 by PookyPook <PookyPook@aol.com> on Jan
10, 1998
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