Pumpkin bread

1 cup vegetable oil
2 2/3 cup sugar
4 ggs
2 cups pumpkin
2/3 cup water
3 1/3 cup flour
1/2 tsp baking pwder
2 tsp baking soda
1 1/2 tsp salt
1 tsp nutmeg
1 tsp vanilla
optional walnuts and chocolate chips

preheat oven to 350.  Grease 2 loaf pans.  Beat together oil, sugar, eggs, pumpkin and water.  Add the flour, baking powder and soda, salt, nutmeg, and vanilla.  Stir to combine.  Mix in chips or nuts if using.  Divide batter into loaf pans.  Bake for 60 minutes or until a toothpick comes out clean.  Cool on a rack.  Wrap well and store overnight before serving.

I think i forgot the water in this recipe.  I added chocolate chips to half the batter and just sprinkled walnuts on the top of the second loaf.  The edges were somewhat dry but the interior was better.  I also used roasted pie pumpkin puree, which ended up being less than the 2 cups called for.  

Persimmon Cookies

3 Fuyu persimmons, chopped
1/4 teaspoon baking soda
3/4 cup sugar
1/4 cup shortening
1 1/2 cups flour
1/4 teaspoon salt
2 1/4 tsp cinnamon, allspice, cloves, cardamom
2 eggs
2 tablespoons butter, melted

Preheat oven to 350.  Line a baking sheet with parchment paper.  Blend the sugar and shortening together.  Add the rest of the dry ingredients.  Mix in persimmons.  Mix in 2 beaten eggs and butter.  Roll into 1.5 inch balls and roll in additional sugar.  Space apart on baking sheet.  Bake for about 30 minutes or until browned.
* I raised the temperature of the oven to 400 about 15 minutes in when it looked like cookies were running together.  

Butternut squash surprise

I haven't posted anything in forever but Blake liked this so much he wanted me to remember it to make it for him again.

1 butternut squash, peeled, seeded and cubed
1/4 red onion, minced
Panko bread crumbs
Thyme
Feta
Salt pepper olive oil
Shredded mozzarella

Toss all ingredients together and mix.  Sprinkle more bread crumbs on top.  Bake at 425 for about 35-45 minutes until browned on top.  Melt some mozzarella on top before serving.