Pumpkin Nut Bread

aka Papa's Bikini Bread
"This tastes just like Bikini Bread!"
~Dillon Thomas, age 3

• 1 C canned pumpkin
• 1 tsp vanilla
• 2 eggs, slightly beaten
• 1/2 C light oil
• 2 C sugar
• 2 1/4 C flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 T pumpkin pie spice
• 1 tsp nutmeg
• 1 C cranberries, chopped
• 1 C nuts

In large mixing bowl combine pumpkin, vanilla, eggs, oil and sugar. Mix well using electric mixer. In another large bowl combine dry ingredients and stir to blend well. Form a well in dry ingredients and pour in pumpkin mixture. Stir until dry ingredients are moistened. Stir in nuts and berries. Pour into 2 greased and floured loaf pans. Bake at 350* for 60 Minutes. Cool 10 minutes then invert onto cooling racks.

Baking Powder Biscuits

Jonathan frequently makes these biscuits ~ The recipe comes from his Grandmother's cookbook, who used it in the early 1900's!

I love reading the introduction to the cookbook!

zucchini bread

"more bikini bread please" dillon thomas, age 3.

3 eggs
1 cup vegetable oil
1 1/2 cup white sugar
2 tsp. vanilla

sift together:
2 1/2 cups flour
1 tsp. kosher salt
1 tsp. baking soda
1/2 tsp. baking powder
3 tsp. cinnamon

2 cups shredded zucchini (about 2 medium zucchini squash)

large crystal sugar for top, if desired.

preheat oven to 325. beat eggs until foamy, about 1 min. mix in oil, white sugar, and vanilla. mix well. add sifted dry ingredients in 2 batches, mixing until just mixed. fold in zucchini. pour batter into 2 greased 3 X 7 (or larger) loaf pans. sprinkle large crystal sugar on top, if using. bake for 45-50 minutes.