Farmhouse Recipes

This first recipe comes from a sweet friend. It is probably the best pumpkin bread I've ever eaten. Thanks, Beth, for sharing it with me!

Beth's Pumpkin Bread

2/3 cup shortening
2 2/3 cups sugar
4 eggs
1 can Pumpkin
2/3 cup of water
3 1/3 cups all-purpose flour
2 tsp baking soda
1 1/2 tsp salt
1/2 tsp baking powder
1 tsp ground cinnamon
1 tsp ground cloves
 2/3 cup coarsely chopped nuts (opt.)
2/3 cup raisins (opt)

Heat oven to 350. Grease bottoms only of 2 large loaf pans or 3 small loaf pans. Mix shortening and sugar in large bowl. Add eggs, pumpkin, and water. Mix well. Blend in flour, baking soda, salt, baking powder, cinnamon, and cloves. Stir in nuts and raisins if adding. Pour into pans. Bake until toothpick comes clean, about 1 hour 10 min. Cool slightly. Loosen sides of loaves from pans; remove from pans. Cool completely before slicing. To store, wrap and refrigerate no longer than 10 days.

I always butter my piece!
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This next one was given to me by a dear lady at church when she heard I had lots of blueberries that I needed to use. Bruce, my husband, said it's called a "Buckle" because after you eat it, you have to unbuckle your pants because you can't stop at one piece!

Blueberry Buckle

2 cups flour
3/4 c. sugar
2 1/2 tsp baking powder
3/4 tsp salt
1/4 shortening (I substituted butter)
3/4 c milk
1 egg
Heat oven to 370 degrees. Grease a 8x8 or 9x9x2 pan. Blend all ingredients.
Add:
2 cups blueberries - fresh or frozen
Stir until blended and pour into pan.

Topping:
1/2 c brown sugar
1/3 c flour
1/2 tsp cinnamon
1/4 cup butter, softened (not margarine)

Stir until crumbly and sprinkle over batter in pan.
Bake 45-50 minutes.
Enjoy!