The Ricketts Family Cookbook: May 2012

COOKIES & TREATS/CHRISTMAS MORNING JELLY

BY JOAN RICKETTS LOCKE

INGREDIENTS:

3 cups sugar

2 cups Cran-Apple Juice (100% juice)

1/2 tsp. cinnamon

1/8 tsp. cloves

1 cup red wine ( I use Merlot it makes a darker jelly,

or you can use a lighter color red wine for a light jelly)

1 - 3 oz. pkg. Sure-Jell

In a large saucepan, combine sugar, cran-apple juice, and spices.

Bring to a boil, stirring to dissolve sugar. Boil for 5 minutes, stirring

constantly. Remove from heat and stir in the wine and Sure-Jell.

Skim off foam with metal spoon. Ladle jelly into clean, sterilized

jelly jars, leaving 1/2 inch head space. Cover with sterilized lids and

rings. Place jars in boiling hot water bath for five minutes. Remove

from canning pot and place in a cool spot, don't move jars or touch lids

for 24 hours. Check to make sure lids have sealed.

Note: It can sometimes take two weeks for jelly to set up. So if

using in gift baskets, make ahead in plenty of time before event.

Great on biscuits, croissants or toast.

"I originally created this jelly as a special Christmas morning treat for my family,
a few trials and errors, but finally a product that I am happy

to place in Christmas Gift Baskets."

Photo: Dad, Christmas Morning at home in

Forestville, MD., December 25, 1971

COOKIES & TREATS/ CHOCOLATE DELIGHT

BY JOAN RICKETTS LOCKE

Original Recipe by Rhonda Maul

Ingredients:

First layer: Crust

2 sticks margarine

2 cups flour

1 cup chopped pecans

Cut margarine into flour, mix in nuts and

spread in bottom of 9"x13" baking dish.

Bake until brown on 425 degrees for

approximately 10 minutes. Cool.

2nd layer:

1 8 oz. pkg. of cream cheese, softened

1 cup powdered sugar

1/2 large container of Cool Whip

Mix all ingredients and spread over the cooled crust.

3rd layer:

2 small pkgs. of Chocolate Instant Pudding

Mix pudding with 3 cups of milk and pour

over the 2nd cream cheese layer.

4th layer:

Spread remainder of Cool Whip over the 3rd

layer. Sprinkle with chopped pecans (if desired).

Chill for one hour or more as needed to serve very cold.

"This recipe was given to Joan in 1982 by her neighbor

Rhonda Maul." Joan brought it to a Ricketts Family

Gathering summer of 1982. This is a light, chocolate delightful treat!"

Photo: Momma's 79th Birthday

Momma, Daddy and Angela

Special Note: As my son, Andrew, is allergic to nuts, I have made this goody without nuts.

I omit the first layer and just place graham crackers on the bottom and continue on with

remaining layers. Instead of chopped nuts on top, I've used chocolate shavings. A very

tasty alternative!

COOKIES & TREATS/ CHOCOLATE CHERRY BARS

BY JOAN RICKETTS LOCKE

Ingredients:

One (1) package Devils Food Cake Mix

One (1) 21 oz. can cherry pie filling

1/4 cup whiskey

2 eggs, beaten

Heat oven to 350 degrees. Grease (not

oil) and flour 15"x10" baking pan. In a

large bowl, combine first 4 ingredients.

By hand, stir until well mixed. Pour into

a prepared pan. Bake at 350 degrees

for about 25 to 30 minutes.

Frosting:

1 cup sugar

5 tbsp. margarine (or butter)

1/3 cup milk

6 oz. (1 cup) semi-sweet chocolate chips

In small saucepan, combine sugar, margarine

and milk. Boil, stirring constantly for one (1)

minute. Remove from heat and stir in chocolate

chips until smooth. Pour over warm bars.

Makes about 3 dozen.

"Christmas 1995, I made these two weeks before Christmas and

froze them. When I told Momma that Wayne tried

them out frozen and liked them, well so did she.

Momma ate them frozen every year after that!"

"Daddy loves them warm, before I put the icing on."

These moist, chocolate cherry goodies have become a family favorite!

Photo: Momma and Joanie, June 1999

at Joan's home in Midland, VA. This photo

was taken on Angela Locke's High School

Graduation Day.

COOKIES & TREATS/ CHERRY WHISKEY BALLS

BY JOAN RICKETTS LOCKE

Ingredients:

2 1/2 cups finely crushed vanilla wafers

1 1/4 cups confectioners' sugar

2 tbsp. finely ground pecans

1/2 cup finely chopped candied cherries

1/4 cup whiskey

2 tbsp. unsweetened cocoa powder

3 tbsp. corn syrup

1/3 cup granulated sugar

Use the food processor to crush vanilla wafers,

pecans and cherries, separately.

In a large bowl, combine wafer crumbs,

confectioners' sugar and nuts, cherries,

whiskey, cocoa and corn syrup. With a

wooden spoon, mix together well, and press

all ingredients in bowl together to form one

large ball.

Shape mixture into balls, using about 1 tbsp.

for each ball and place on waxed paper.

Place granulated sugar in small shallow dish.

(you can use colored sugar for a festive look)

Roll balls in sugar to coat. Place in tightly covered

container at least 24 hours for the flavors to develop.

If you try one now, don't judge the whiskey taste, you

won't taste the whiskey as much now as you will in

24 hours! They keep for months in the frig!

Buddy, Wayne and Billy love these and

"don't like to share." I originally made them

for Daddy. He calls them, "tasty little jewels."

I make two batches, one for everyone else and

a batch without nuts for Andrew. The batch for

Daddy is not rolled in the granulated sugar, as he

is a diabetic, they are already sweet enough.

Put in a festive container. They make great Christmas Gifts!

For the whiskey...I use Wayne's Makers Mark, or an Irish Whiskey!

Photo: Daddy, Joanie, Buddy, Rosie

Terry, Billy and Momma

at home in Forestville, Maryland

COOKIES & TREATS/ BLUEBERRY JELLO DELIGHT

BY JOAN RICKETTS LOCKE

Ingredients:

1 can blueberry pie filling

1 can crushed pineapple with juice

1 box of grape jello

1 box of berry blue jello

2 cups boiling water

Dissolve each jello in boiling water
Let cool. Mix the blueberry pie filling
and crushed pineapple together. DO
NOT DRAIN PINEAPPLE. Stir
fruit mixture into jello. Refrigerate until
jello is firm.

Spread topping on jello:
1 8 oz. pkg. cream cheese
1 small container sour cream
1/2 tsp. vanilla
1/2 cup sugar
1/2 cup finely chopped pecans
(optional)

Mix together all topping ingredients and
spread onto jello. Refrigerate for 1 hour
and enjoy!

Just a tip: I have added fresh blueberries to the jello mixture. Also you can use cherry jello and cherry pie filling, equally as delicious as the blueberry!

Celebrating Momma's 60th Birthday!

November 2, 1989 at the

Ricketts Family Farm, Lothian, MD

COOKIES & TREATS/BLOND BROWNIES

BY SALLY LOWRY ROBERTS

Ingredients:

1 1/2 sticks margarine

1 lb. light brown sugar

Melt together and cool.

Beat 3 eggs and add cooled mixture.

Add in 2 cups flour, 2 tsp. baking

powder and 1 tsp. vanilla.

Mix in small bag of chocolate chips.

Pour in a 10"x 16" rimmed cookie sheet.

Bake at 350 degrees for about 20 minutes.

Sally says: "My daughter, Tanya Sue, requests

these bars whenever she visits."

Sally "Pearl Mae" Roberts

Note from Joan: I have made these delicious blond brownies using white chocolate chips too!

This concludes the Cake and Pies Section.

As with most recipes, you can substitute sugar with sugar substitutes and the lower calorie options for butter and milk. I must admit I haven't done that...afraid to mess up a good recipe! Hope you enjoy the recipes.

Now...onto Cookies and Treats!

Special Note: Hang in there with me....Upcoming sections are:

Home Canning...Main Course Dishes...Salad...Soup...Tips...Vegetables and

Chef Biographies!

CAKES AND PIES/ TENNESSEE WHISKEY CAKE

BY JOAN RICKETTS LOCKE

Ingredients:

A light caramel glaze tops this moist, delicious Tennessee
Whiskey Cake. Cut yourself the first piece cause it
doesn't last long in our house!

1/2 cup butter, room temperature

1/2 cup packed brown sugar

1/2 cup granulated sugar

3 eggs

1 cup all-purpose flour, sifted

1/2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1/4 cup 2% milk

1/2 cup molasses

1/4 cup Tennessee Whiskey, such as

Jack Daniels or George Dickel

Preheat oven to 350 degrees

Beat butter using a mixer at medium

speed; gradually add sugars and beat

until creamy. Add eggs one at a time,

beating well.

Combine flour, baking powder, salt and

baking soda. Add to egg mixture alternating

with milk, beginning and ending with dry

ingredients. Stop mixer and add molasses.

Slowing down the mixer, add whiskey and

beating slowly. (batter will be thin)

Pour into a greased 9" spring form pan.

Bake 35 to 40 minutes, until a wooden

pick inserted in cake comes out clean.

Cool and remove cake from pan after 15 minutes.

Top this cake with a 1/3 cup whiskey and confectioners sugar glaze,
or a caramel glaze.

This cake is delicious warm.

Momma and Daddy at home

in Forestville, Maryland 1971

CAKES AND PIES/ SUNSHINE GOLDEN YELLOW CAKE

BY MARGARET LOUISE RICKETTS

Ingredients:

2 1/2 cups sifted cake flour

1 2/3 cups sugar

Happy Birthday Granddad!
Granddad Ricketts and Angela

3 1/2 tsp. baking powder

1 tsp. salt

3/4 cup milk

2/3 cup Crisco

3 eggs

1/2 cup milk

1 tsp. vanilla

In mixing bowl, combine flour, sugar,

baking powder, and salt.

Add the 3/4 cup milk and the Crisco.

Beat vigorously by hand or at medium

speed of electric mixer for two minutes.

Add eggs, the 1/2 cup milk and the vanilla.

Beat 2 minutes more. Pour batter into two

greased and floured 9 x 1 1/2" round layer

pans or a 13 x 9 x 2" pan.

Bake at 350 degrees for 30-40 minutes

Cake is done when toothpick is inserted in

middle of cake and it comes out clean.

Cool, remove cake from pans after 15 minutes

"This is Dad's favorite cake if you add Caramel

Icing." Caramel Icing recipe previously posted.

Special Note: Mom also used this cake recipe to make her famous Coconut Cake

with lemon filling! Momma used a "Fluffy White Icing" recipe or "Buttercream Icing"
and then a lemon curd (or lemon pudding) filling.

Celebrating Dad's 84th Birthday with family and Momma's Coconut Cake!

CAKES AND PIES/ PEACH COBBLER

BY TERRY RICKETTS REDELL

This recipe was given to Terry by her

Mother-in-law, Gerry Redell.

Ingredients:

1 stick margarine

1 cup sugar

1 cup flour

3 tsp. baking powder

1 cup milk

1 can peaches

Melt margarine in cobbler pan

(8 in. square baking dish.) Mix

above ingredients and pour over melted

margarine. Arrange fruit on top.

Bake at 350 degrees for 45 minutes.

Any kind of fruit can be used.

This is a quick and easy treat.

Great served hot with ice cream!

Photo: The late Geraldine "Gerry" Redell

Mother of Vera, Louie, Mark and Beth

Special Note: Fresh peaches taste great in this recipe!

CAKES AND PIES/ JOAN'S CARROT CAKE

BY JOAN RICKETTS LOCKE

Ingredients:

2 cups sugar

2 cups flour, sifted

2 tsp. soda

2 tsp. cinnamon

1 1/2 cup Wesson Oil

4 eggs

3 cups grated (fine) carrots

1 tsp. salt

1 cup drained crushed pineapple

1/2 cup raisons

Beat eggs in blender on low speed.

Add oil, and carrots, gradually, increasing

blender speed.

Mix dry ingredients in a large mixing bowl.

Photo: Angela Locke, Grandma Louise Ricketts and
Nana Ethel Cooper at Hot Shoppes Cafeteria
in Marlow Heights Maryland April 1982
"These ladies loved Carrot Cake!"

Add the blender mixture to dry ingredients.

Mix well with rotary mixer. Fold in to

mixture, crushed pineapple and raisons.

*Note: you may also add coconut,

finely chopped walnuts or pecans

Pour in a well greased angel food pan and

bake for 325 degrees for 45 to 60 minutes.

Begin checking for doneness at 45 minutes and

check every five minutes.

Cool about 15 minutes and remove from pan.

When cake is totally cooled, icing with the

"Cream Cheese Frosting" found on an earlier

post.

A Note From Joanie:

I've also added a Streusel topping in lieu of the cream cheese icing.

CAKES AND PIES/MADDY'S FAVORITE CAKE JELLO PUDDING CAKE

BY MADELYN

Ingredients:

1 pkg. white cake mix

1 small pkg. sugar free jello (strawberry)

1 cup boiling water

1 cup cold water

1 small pkg. vanilla (or banana) sugar free instant pudding

2 cups milk

1 pkg. Dream Whip or Small container of Cool Whip

Mix white cake mix as directed on package. Pour into

greased and floured 9" x 13" pan. Bake according to

package directions. Cool.

Poke holes all over the top of the cake with a fork or the end

of a wooden spoon.

Dissolve Jello in boiling water. Add cold water.

Slowly pour Jello evenly over cake.

Mix instant pudding according to directions on box.

Spread pudding evenly over cake. On top of this,

spread Dream Whip or Cool Whip.

Cover and keep refrigerated.

Note: If keeping for a long period of time,

the Dream Whip will keep better.

Photo of Maddy eating Jello Pudding Cake

at her 1st Birthday!

CAKES AND PIES/GRANDMOM ROSIE'S

JELLO CAKE

BY ROSIE'S GRANDCHILDREN

ROSE, KASSY, JORDAN AND TYLER

Ingredients:

1 Yellow Cake Mix

1 Box of Jello (any flavor)

1 Tub of Cool Whip

Mix cake as directed on the box and bake in a rectangular pan.

Cool Cake.

Take a wooden spoon and poke holes in the top of cake.

Mix jello as directed on the box. While jello is still warm,

pour jello over the cake. Refrigerate for one hour.

Spread cool whip on chilled cake. Add fruit of your choosing

on top of cake.

"All kids have a great time poking the holes in the cake,

pouring in the jello and icing with cool whip."

CAKES AND PIES/GRANDMA KATIE'S

BANANA NUT CAKE

BY: SALLY "PEARL MAE" LOWRY ROBERTS

Original Recipe by: Mary Katherine Kelly Ricketts

Sift together:

2 1/2 cup flour

1 2/3 cup sugar

1 1/4 tsp. baking powder

1 1/4 tsp. baking soda

1 tsp. salt

add:

2/3 cup shortening

1/3 cup buttermilk

1 1/4 cup mashed bananas

Beat for 2 minutes

add:

2 large eggs and beat 2 minutes more

Fold in 2/3 cup chopped nuts

Bake in greased layer pans on 350 degree for

30 to 35 minutes. Sheet cake for 45 minutes

Sally says: " Katie's grandchildren always raved over this."

Photo of Mary Katherine Kelly Ricketts. She was married to Ernest Porter Ricketts.

Mother of James Walter, Bessie Mae, Rosa A., Thomas Porter,

Ernest Clayton, Mary Katherine and Peal L Ricketts.

CAKES AND PIES/CREAM CHEESE ICING

BY JOAN RICKETTS LOCKE

Ingredients:

1 box Confectioner's Sugar

1 tsp. vanilla

1 stick butter (margarine)

1 pkg. 8 oz. cream cheese

Let cream cheese and butter soften.

In a mixing bowl, gradually work in the cream cheese and butter with confectioners sugar.

Add vanilla and mix well.

This icing is great on: Carrot Cake,

Applesauce Cake, cookies, most

anything!

Photo: Aaron Locke helping Grandma Joanie in the kitchen.

CAKES AND PIES/CARAMEL ICING

BY MARGARET LOUISE RICKETTS

Ingredients:

1 1/2 cup brown sugar

1 cup milk

1/2 cup white sugar

1 tsp. vanilla

1 tbsp. butter

In saucepan, bring brown sugar, milk and white sugar to a boil.

Stirring constantly until mixture is thick and bubbly. Momma's test

was to drop a tiny bit of boiling liquid in a cup of cold water. If the

mixture stayed together in a ball, it was done.

When done, add vanilla and butter, beating vigorously. Spread

immediately onto bottom layer of cake. Place top layer on cake

and spread top and sides of cake. Work quickly as icing sets up

fast. If this happens, return to heat and warm up stirring constantly.

Tricky icing to make, but absolutely delicious! Practice makes perfect

with this icing, so make it often! On Momma's handwritten sheet, she

wrote, "Dad's favorite."

Photo of Cake with Caramel Icing

CAKES AND PIES/ BUTTERNUT

SQUASH PIE

BY: MARGARET LOUISE RICKETTS

Dad's Thanksgiving Pie Choice

Preheat oven to 425 degrees.

INGREDIENTS:

2 cups cooked, strained and mashed squash
(Joan used the Ninja Processor to puree squash)

1 tsp. salt

1 1/2 cups evaporated milk

3 eggs

1 cup sugar

1 tsp. cinnamon (if making for Dad 1/4 tsp.)

1/2 tsp. nutmeg

1/2 tsp. ginger

1 tbsp. butter, melted

1/4 cup Rum (you can use 2 tsp. rum flavoring)

Beat together all ingredients with mixer. Pour into a prepared pie crust.

Bake just until a silver knife inserted 1" from side of filling comes out clean

(about 45 to 55 minutes). The center may look soft, but will set later.

Dad says, "this was Momma's specialty."

Photo of Tommy and Louise Ricketts , Christmas Morning,

Forestville, Maryland

CAKES AND PIES/

BLUEBERRY BANANA PIE

BY TERRY RICKETTS REDELL

This recipe will fill two regular or one large

Keebler Graham Cracker Pie Crust.

Just about 3 small bananas, sliced thin and placed in pie crusts.

Mix one 8 oz cream cheese with one cup powdered sugar.

Spread mixture over bananas.

Empty one can of Blueberry Pie Filling (or any other type of filling)

over the cream cheese.

Top with Cool Whip and chill well.

"For the topping you can use plain cool whip or you can do it like me

and mix 1 pkg of vanilla instant pudding with 1 cup milk. Then mix with

1 cup of powdered sugar and 1 tub of cool whip. This topping is good

to use on Strawberry Short Cake too!"

CAKES AND PIES/AUNT TERRY'S SOUR CREAM POUND CAKE

BY TERRY RICKETTS REDELL

Ingredients:

1 cup sour cream

half pound butter

3 cups sugar

3 cups all purpose flour

5 large eggs

1/4 tsp. vanilla

Separate egg yolks from whites. Beat egg whites to form stiff peaks.

Cream butter and sugar, add egg yolks and vanilla. Mix until

blended. Add sour cream and flour, about a third at a time.

Mix until blended.

Do Not Overbeat.

Fold in stiffly beaten egg whites.

Pour into greased and floured tube pan.

Bake 1 hour and 15 minutes at 350 degrees.

Let stand in pan 10 minutes before removing

from pan and cooling on wire rack.

"A favorite of Momma and Joanie."

Photo of Terry and Joan at home

5513 No. Forest Edge Rd., Forestville MD April 1959

CAKES AND PIES/ AUNT BESSIE'S FRUITCAKE

BY JOAN RICKETTS LOCKE

Ingredients:

4 oz. each Orange and Lemon Rind

1 lbs. Golden Raisons

1/2 lb. Candied Cherries

1/2 lb. Candied Pineapples

1 lb. shelled, chopped fine walnuts

1 lb. shelled, chopped fine pecans

1/4 lb. citron

1/2 cup whiskey

1/2 tsp. salt

1 16 oz. can crushed pineapple

(Note: I use the containers of candied fruit, found in the produce section of most grocery stores. I also omit the citron and use dried cranberries)

Combine fruit and nuts in a large bowl and pour crushed pineapple over the top of mixture.

Add whiskey, cover and let sit overnight.

The next day:
Prepare pans: Cut brown paper bags, sized to fit pans.
Grease and place in cake pans.

Next:

Cream together...

1/2 lb. butter

2 cups sugar

6 eggs

Mix 1 tsp. baking powder

2 cups all-purpose flour

Add to creamed mixture.

Mix fruit with 1 cup of flour and add to dough mixture.

Pour into prepared pans and bake in a slow oven at 250 degrees.

Loaf pans will take approximately 2 1/2 hours to 3 hours Angel food pan will take approximately 3 1/2 to 4 hours.

When cakes are cooled, wrap in cheesecloth and store in airtight container in a cool place.

These most delicious fruitcakes make wonderful Christmas presents. Place them in a decorative tin or go "old-fashioned" and wrap the cakes in waxed brown wrapping paper and tie with jute string!

Joan says, "I have prepared this recipe for 28 years and Momma (Louise Ricketts) for forty years. Momma received this recipe from Sister-in-law, Dorothy Ricketts, who obtained it from her mother, Hattie Case Ricketts, who obtained it from her Sister-in-law, Bessie Ricketts Homiller. Dad, Tommy Ricketts, loves this cake and has tasted and enjoyed this Christmas fruitcake prepared by all the ladies listed above. He especially liked Momma's fruitcakes. She had a special secret, which I continue today. After the cakes are wrapped in cheesecloth, give a good, healthy soaking of Peach Brandy, poured right on top of cake. Store in a favorite tin or plastic container in a very cold place. The best time to bake these cakes is the day after Thanksgiving. The longer the cakes "season" the more magnificent the flavor! I give thanks to the lovely ladies of the Ricketts' Family for sharing the Fruitcake recipe."

Photo of Bessie Mae Ricketts Homiller and her husband, Thomas Homiller

CAKES AND PIES/APPLE DUMPLINGS

BY SALLY "PEARL MAE" LOWRY ROBERTS

Ingredients:

Six (6) apples

Peel and core

Dough:

Mix together...

2 1/4 cup flour

3/4 tsp. salt

3/4 cup shortening (1/2 at a time)

5 tbsp. water

Roll out and cut into six sections.

After mixing dough, wrap each apple with dough and place in a baking dish.

Sauce:

In a small saucepan, mix together...

4 tbsp. butter

1/2 tsp. cinnamon

2 cup water

1 cup sugar

Pour over apples and bake in a 425 degree oven for 40 to 45 minutes.

Sally says, "This has been a fall favorite of my family for years."

Photo of Sally Roberts

Special Note from Joanie: I just love Mincemeat and before sealing up the apple in dough, I add 1/3 cup Mincemeat (with 1 tsp. rum stirred in), on top of the apple...then seal the dough. Oh my goodness...yep...that's what it is...pure goodness!

QUICK NOTE:

on the Bread Section and all of the baking recipes, whenever the recipe calls for a "prepared pan," this means to grease the required pan well with your choice of butter, oil, shortening, or the Spray on oils...i.e., PAM.

This concludes the Bread Section.

Now...onto Cakes and Pies!

BREAD/ ZUCCHINI BREAD

BY ELIZABETH (LIZ) RICKETTS

Ingredients:

3 eggs

1 cup cooking oil

2 cups sugar

1 tsp vanilla

2 cups peeled and grated zucchini

3 cups sifted flour

1 tsp salt

3 tsp cinnamon or pumpkin pie spice

1 tsp baking soda

1/4 tsp baking powder

1/3 to 3/4, or there abouts, cup of chopped nuts

Beat eggs until foamy. Beat in oil, sugar and vanilla.

Mix well. Beat in grated zucchini.

Sift dry ingredients and beat into first mixture.

Fold in nuts.

Pour batter into a greased 9x5x2" loaf pan

Bake at 325 degrees for 60 to 75 minutes

Start testing for doneness at 60 minutes and then

every five minutes until done.

This recipe was given to Liz by her mother, the late "Margaret Tetlow"

Note: Updating my cooking style in an attempt to lower carbs, I used Coconut Oil and 1 cup Coconut Sugar as replacements to this wonderful bread recipe. I also added 1/3 cup raisons. Topping off the baked and cooled bread with a confectioners sugar, coconut rum glaze.

Photo of Buddy, Liz and Christina Ricketts

November 1996

BREAD/ SHELLY LYNN'S CORNBREAD

BY TERRY RICKETTS REDELL

Ingredients:

1 box of Jiffy Cornbread Mix

1 can of creamed corn

1 egg

1/3 cup milk

1/4 cup sugar

Mix all ingredients together well.

Pour into a 9 x 13" prepared pan.

Bake at 350 degrees for 35 minutes.

Serve warm.

"This recipe was given to Aunt Terry by Shelly Lynn,

niece and God Daughter. It is really easy and really good."

Photo of Jiffy Cornbread with creamed corn

BREAD/ PUMPKIN BREAD

BY: ELIZABETH RICKETTS

Ingredients:

3 1/3 cup flour

2 tsp. baking soda

1 1/2 tsp. salt

2 tsp. cinnamon

3 cups sugar

1 cup oil

1/2 tsp. ginger

1/4 tsp. cloves

4 eggs

2/3 cup water

2 cups pumpkin (cooked, mashed or use canned)

1 cup chopped pecans

Mix all ingredients with mixer. Pour into prepared loaf pans.

Bake at 350 degrees for 50 to 60 minutes.

Special note: Try adding raisons, cranberries or even crushed pineapple.

This recipe was given to Liz by her mother, Margaret Tetlow.

Photo of Elizabeth Tetlow Ricketts

Wedding Day Sept. 9, 1989