Gleanings of Wheat

Now that Halloween is dying down you've got a choice to make - toss the pumpkin you carved or eat it! If you opt for the latter then here's a recipe for you! PUMPKIN PIE To make a failproof piecrust, use a pastry cutter or a fork to cut together 1/2 cup of margarine, butter, rendered lard, or vegetable shortening, 2 cups of whole wheat flour, and 1/4 teaspoon of salt ... until the mixture forms pea-sized balls. Now, in a small bowl, combine I large egg, I tablespoon of vinegar (plain or cider), and 3 tablespoons of cold water. Add this to the flour mixture, a little at a time, until the dough holds the form of a ball. (If needed, add more cold water, but do so a drop at a time.), Finally, divide the dough into two balls, roll each one out on a breadboard or wax paper that you've dusted with flour, and use them to line two 9 " pie plates. To prepare the filling, mix 4 well-beaten eggs, 3 cups of pumpkin puree, 1/2 cup of honey, 1/2 cup of molasses, I teaspoon eac...

I'm super excited about making these this weekend, I hope they live up to the anticipation! 3/4 cup white sugar 1/4 cup vegetable oil 2 eggs 3/4 cup canned pumpkin 1/4 cup water 1 1/2 cups all-purpose flour 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon ground cloves 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1/4 teaspoon ground nutmeg 1/2 cup semisweet chocolate chips Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners. Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt.. Add wet mixture and stir in chocolate chips. Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.