Pumpkin Bread 2/3 cup shortening 1 tsp. cinnamon 4 eggs, well beaten 2 tsp. baking soda 2/3 cup water 3 1/2 cups flour 1 1/4 cups cooked pumpkin 3 cups sugar 1/2 tsp. each salt, nutmeg, cloves nuts, chopped (optional) 1/2 tsp. baking powder Mix all ingredients together and pour into two greased loaf pans. Bake at 350 degrees for one hour. Serve with honey butter. Pumpkin Cookies 1/2 cup shortening 1 tsp. vanilla 1 cup sugar 1 tsp. soda 1 cup pumpkin 1 tsp. brown sugar 1 cup raisins 1 tsp. cinnamon 1/2 cup nuts 2 cups flour Cream shortening, sugar and pumpkin in a bowl. Add the rest of the ingredients and mix well. Drop by small spoonfuls onto an ungreased cookie sheet. Brush tops with milk. Bake at 375 degrees for 8 minutes. Top with frosting. Frosting 2 Tbsp. butter 1/2 tsp. vanilla 1 1/4 cup powdered sugar 4-5 tsp. milk Melt butter and blend in powdered sugar. Add vanilla and 4 tsp. milk. Stir until well blended. Add one more teaspoons of milk if needed to make smooth. Pumpkin Pancakes 2 cups flour 1/2 cup pumpkin 2 Tbsp. brown sugar, packed 1 large egg 1 Tbsp. baking powder 2 Tbsp. vegetable 1 1/4 tsp. pumpkin pie spice oil 1 tsp. salt 1 3/4 cups milk 1/2 cup nuts, chopped (optional) Combine ingredients. Stir just until moistened; batter may be lumpy. Heat griddle or skillet over medium heat; brush lightly with vegetable oil. Pour 1/4 cup batter onto hot griddle; cook until bubbles begin to burst. Turn and continue cooking 1 to 2 minutes. Serve with Pumpkin Maple Sauce and nuts. Pumpkin Maple Sauce 1 cup maple syrup 1 1/4 cups pumpkin 1/4 tsp. ground cinnamon or pumpkin pie spice Mix together until well blended. ### Tawra Kellam is the publisher of the website www.LivingOnADime.com and the author of Halloween On A Dime and the cookbook Dining On A Dime: Eat Better Spend Less. To interview Tawra Kellam, request a review copy, press kit for Dining On A Dime: Eat Better Spend Less contact Tawra Kellam at 316-733-6768 or email- editor@LivingOnADime.com Feature story and column inquires welcome.