Pumpkin Banana Bread

Preparation: Take cream cheese out of refrigerator 2 hours prior to making recipe. Set out 4 eggs to warm to room temperature. Preheat oven to 350 degrees. Lightly spray 2 regular size bread loaf baking pans with vegetable oil spray.

Cream together: 2/3 cup shortening, 2-2/3 cups granulated sugar, one 8 oz package cream cheese (softened at least 2 hours at room temperature)

Add, stirring until smooth: 4 ripe bananas (peeled and smashed with a fork or in your mixer), 2 cups pumpkin (the single pie size), 4 beaten eggs

In a separate bowl stir together and then add gradually to the above mixture: 3- 1/3 cups flour, 1 ½ tsp. salt, 2 tsp baking soda, 1/2 tsp baking powder, 1 tsp cinnamon, 1/2 tsp cloves

Blend just until all flour mixture is incorporated.

Pour into greased pans. Bake 350 for approximately 1 hour. Test with a toothpick in center of loaves to see if done. Toothpick should come out clean.

-Jeanne

Pumpkin Pie

1 egg

½ cup sugar

1 Tbsp flour

½ tsp salt

1 tsp cinnamon

¼ tsp nutmeg

½ tsp ginger

¼ tsp cloves

1½ cups pumpkin

2 Tbsp molasses

1¼ cups canned milk

Beat egg and add sugar, flour, and spices. Add pumpkin, molasses, and milk. Stir well. Bake at 450 for 10 min. Reduce heat and bake at 325 for 30 min longer or until firm. Use crust protectors and take off for last 15 min to brown crust. Makes 1 pie.

Crust

¾ cup shortening

1 Tbsp milk

2 cups flour

1 tsp salt

¼ cup ice water

Cut shortening, flour, and salt. Add milk and water and gently knead into a ball. Make sure dough is not too dry. Press into 2 flattened circles, wrap in plastic wrap, and refrigerate 30 minutes. Roll into 2 crusts.

-Sheila Madsen