2 Holiday Recipes

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Pumpkin Pancakes

2 cups all-purpose flour
2 T. brown sugar, packed
1 T. baking powder
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground ginger
1/2 cup canned pumpkin
1-1/2 cup milk
1 egg, lightly beatn
2 T. oil

Combine flour, brown sugar, baking powder, salt and spices in a large bowl; set aside. Combine remaining ingredients in a separate bowl; mex well. Stir pumpkin mixture into flour mixture just until moistened. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Cook until bubbles appear on the surface; turn and continue cooking for an additional 2 to 3 minutes, until golden. Makes 16 pancakes.

Old-Timey Drop Doughnuts

2 eggs
1 cup sugar, divided
1 T. shortening, melted
1 cup milk
1 tsp. vanilla extract
3-1/2 cups all-purpose flour
2 tsp. baking powder
1/8 tsp. salt
1/2 tsp. cinnamon
oil for deep frying

In a mixing bowl, beat eggs until light; blend in 1/2 cup sugar, shortening, milk and vanilla. Set aside. Combine flour, baking powder and salt in another mixing bowl; sitr into egg mixture to make a soft dough. Mix together cinnamon and remaining sugar; set aside. Heat several inches of oil to 365 degrees in a deep saucepan. Drop dough into hot oil by teaspoonfuls, a few at a time. Fry until doughnuts turn themselves over and are golden on all sides. Drain on paper towels; roll in cinnamon mixture while still wam. Makes 3 dozen