Pumpkin Maple Butter

Pumpkin Maple Butter

From Joy M.

1 (29 ounce) cans pumpkin puree 3/4 up sugar
3/4 cup apple cider or apple juice
3/4 cup pure maple syrup or brown sugar
2 teaspoon cinnamon
1 teaspoon pumpkin pie spice
 

Directions
1Mix all ingredients into your crock pot.
2.Cook on low for 8-10 hours until the mixture becomes thick or to your desired consistency.
If you can, stir the butter every 1 to 2 hours while it is cooking

My Favorite Zucchini Bread

3 Eggs
1C veg. oil
2 C packed Brown Sugar
3 tsp. vanilla
3 C grated zucchini
1 Tbsp. molasses
4 C unsifted flour
1 tsp. salt
1 tsp. baking soda
¼ tsp. baking powder
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ginger

Preheat oven to 350° F. Beat eggs, add oil and brown sugar, beat well. Add vanilla, grated zucchini and molasses. Beat well. Mix dry ingredients, then add to wet mixture. Beat well. Bake in greased loaf pans for about 1 hour. Cool slightly then remove from pans.

♥This recipe is also very yummy for Pumpkin bread. Just leave out the zucchini and add 1 can of pumpkin and 1/3 C. water

♥The recipe can also have chocolate chips added and be made into muffins. Pour into muffin tins and bake about 15-20 minutes.

Enjoy!