Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c SEEDLESS RAISINS 2 ts GROUND CINNAMON
1 c WALNUTS 1 ts GROUND GINGER
2 c ALL-PURPOSE FLOUR 4 EGGS
2 ts BAKING SODA 2 c GRANULATED SUGAR
1/4 ts BAKING POWDER 1 c SALAD OIL
1/2 ts SALT 16 oz Canned PUMPKIN
2 ts GROUND CLOVES

Preheat oven to 325-degrees.

Sterilize 8 (12 oz) Ball Quilted Crystal Canning Jars (14400-81400),
lids and rings by boiling them for 10 minutes. Leave the lids and
rings in the hot water until you're ready to use them; remove jars
and allow the jars to air-dry and cool. Prepare the batter in the
meantime.
Using a pastry brush, brush the inside of the cooled jars with
shortening (DO NOT use Pam or Baker's Secret); set aside.

Coarsely chop the raisins and walnuts; set aside.
Sift together the flour, baking soda, baking powder, salt, cloves,
cinnamon and ginger in a large bowl. Add raisins and walnuts; toss to
lightly combine.

In another large bowl, beat eggs at high speed until thick and
yellow (2-3 minutes). Gradually beat in the sugar until thick and
light. At low speed, beat in the oil and pumpkin; blend well.
Gradually stir in the flour mixture until well blended.

Divide among the 8 canning jars (should be slightly less than 1/2
full. Wipe the sides of the jar off (inside/ outside) in case you
slop or it'll burn. Place jars onto a cookie sheet or they'll tip
over.

Bake 35 to 40 minutes or until a pick inserted into the center of
each jar comes out clean.
Have your lids and rings ready. Take one jar at a time from the oven;
place a lid and ring on and screw down tightly. Use HEAVY-DUTY
mitts--the jars are HOT! Place the jars onto your counter top too
cool. You'll know when they've sealed, you'll hear a "plinking sound".

Posted by ELLIE COLLIN, Prodigy ID# CMKD93F. Happy Charring

~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
======================================================================
==== BBS: Computer Specialties BBS Date: 08-01-93 (15:45) Number:
59667 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd:
NO Subj: recipe Conf: (149) COOKING

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