Pumpkin Pancakes

2 cups flour
2 tablespoons granulated sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups milk
1 cup canned pumpkin
4 eggs, slightly beaten
1/4 cup margarine, melted
Directions:


Mix together dry ingredients.

Combine milk, eggs, margarine and pumpkin. Stir into dry ingredients until just blended.

Pour about 1/3 cup on to a hot griddle. Cook until top bubbles and turn and cook other side.

*recipe found here.

Sweet Pickle Relish

Sweet Relish

6 lbs cucumbers [Do not peel]
4 cups onions
2 green peppers
1 red pepper
Directions:
Grind and mix together with;
1/2 c canning salt
2 qts Boiling water.
Let stand for 1 hour.

Drain real well, then add the following,
1 tsp. mustard seed
1 tsp. tumeric
1 pint vinegar
5 cups sugar
1 Tbsp. corn starch
Boil 1/2 hour and seal hot in pint jars.
Makes around 6 pints.

*recipe found here.

Banana Pumpkin Muffins

2 ripe, large Bananas

1/2 cup canned pumpkin

1/2 cup granulated sugar

1/4 cup milk

1/4 cup vegetable oil

1 egg

1-3/4 cups all-purpose flour

2 tsp baking powder

1-1/2 tsp pumpkin pie spice, divided

1/2 tsp salt

1/2 cup packed brown sugar

1/2 cup chopped nuts or oats

Directions:

Puree bananas in blender (1 cup). Mix bananas, pumpkin, granulated sugar, milk, oil and egg in medium bowl until well blended.  

Combine flour, baking powder, 1 teaspoon pumpkin pie spice and salt in large bowl. Stir banana mixture into flour mixture just until moistened. Spoon batter into muffin tins sprayed with nonstick cooking spray.

Stir together brown sugar, nuts and remaining ½ teaspoon pumpkin pie spice in small bowl. Spoon 1 tablespoon sugar and spice mixture over each muffin.

Bake at 375º F 20 to 22 minutes or until wooden toothpick inserted in center comes out clean.

Serve warm.