Yummy Fall Goodness

I am not usually one to think I have recipes worthy of sharing over the world-wide-web, but I get seriously into fall treats. If you haven't received any food gifts from me (if I'm your neighbor, bc I don't ship!)...it's because I ate them. Sorry. Make your own.

PUMPKIN YumYum BREAD

• 3 eggs, lightly beaten
• 1 c. white sugar, 1c. brown
• 1 cup canned pumpkin (or more)
• 1 cup butter or margarine, melted
• (I used 1/2 applesauce)
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour
• (1/2 whole wheat)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup shredded zucchini
• (squeeze out water)
• 1 cup chopped walnuts
• 1 c chopped fresh cranberries

SKIP ICE CREAM TO HAVE THESE APPLES

slice golden delicious (lots) with skins on and place in iron skillet. top with pats of butter, honey, pancake syrup, cinnamon, and brown sugar. cook until you can't take it anymore (or it starts to look like applesauce). eat them here, eat them there, eat them everywhere. yum.

DIRECTIONS

1. In a mixing bowl, combine eggs and sugar. Add pumpkin, butter and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts and cranberries. Pour into two greased and floured 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack