One of the best buys of the new trees has to be the Peachcott. It’s pretty pink flowers are just beautiful. We may have to save up and plant ten more next year 🙂
In a completely unrelated manner the E.I.C. has a new favourite cookbook. It’s called The Church Supper Cookbook edited by David Joachim.
She baked the following recipe.
1/2 cup butter
1 1/4 cup sugar
1 cup solid-pack canned pumpkin [ We roasted a pumpkin and used fresh. Who’s heard of canned pumpkin – guess that’s a US thing]
2 cups flour
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
3 teaspoons baking powder
3/4 cup milk
1/2 cup chopped nuts (any kind)
1/2 teaspoon baking soda
Cream butter and sugar, add eggs, and beat. Stir in pumpkin. Sift together flour, cinnamon, ginger, nutmeg, salt, and baking powder. Add dry ingredients (not baking soda) with milk to pumpkin mixture. Then add nuts and baking soda; mix until well-blended and pour into greased and floured 10 * 10 pan. Bake at 350F for 35 minutes. Cool and frost.