2/3 c Shortening
4 Eggs
2/3 c Water
1/2 t Baking Powder
1 t Cinnamon
1 1/2 Salt
2 2/3 c Sugar
2 c Canned Pumpkin
3 1/2 c Flour
2 t Baking Soda
1 t Ground Cloves
2/3 c Nuts
Cream Shortening and sugar. Add eggs, pumpkin, water. Add baking powder, soda, salt, spices and flour. Stir in nuts. Pour mixture into greased wide mouth pint jars. Fil 1/2 full. Bake at 325 for 45 minutes. Remove 1 jar at a time. Wipe edges and put lid on immediately. The heat will vacuum pack the jar. You can keep for up to 1 year.
Variations - Substitute for pumpkin any of the following:
2 c shredded apples or carrotte
1 can whole cranberry sauce
2 c apricots
2 c fresh peaches chopped
1 bag whole cranberries - ground
1 3/4 c applesauce plus 1/4 c pineapple
2 c mashed bananas
2 c shredded zucchini
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