The following recipe appeared in the Painstville Herald in the early 1940's

    Because of the plentifulness of pumpkins and cushaws in Johnson County this year we are publishing a recipe for pumpkin bread (made in pones) recommended by the home economics department of the Kentucky College of Home Economics.

 

	2 cups sifted cornmeal (white or yellow.
	1 teaspoon of salt
	1 cup of stewed pumpkin
	3 tablespoons fat
	1/2 cup of milk.

    Mix the corn meal, salt, pumpkin and melted fat together, then add the milk. Shape the dough which should be fairly stiff, by tossing it from one hand to another. Form into small pones, 1 inch thick and 4 inches long and 1 1/2 inches wide. Lay them in a hot pan which has been sprinkled with cornmeal and heated until the cornmeal has become somewhat brown. Bake in a hot oven until there is a brown crust. This make about 12 pones.

PUMPKIN PIE CRUNCH

1 package Duncan Hines Moist Deluxe Yellow Cake Mix

1 can (16 ounces) solid pack pumpkin

1 can (12 ounces) evaporated milk

3 eggs

1-1/2 cups sugar

4 teaspoons pumpkin pie spice

? ? 1/2 teaspoon salt

1 cup chopped pecans

1 cup (2 sticks) butter or margarine, melted

Whipped topping or vanilla ice cream

Preheat oven to 350 degrees. Grease bottom of 13x9x2-inch pan. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt  in large bowl. Pour into pan. Sprinkle dry cake mix evenly over pumpkin  mixture. Top with pecans. Drizzle with melted butter. Bake at 350  degrees for 50-55 minutes or until golden. Cool and serve with whipped  topping or serve warm with ice cream. Refrigerate leftovers.

Donated by Corki

 

 

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