NCDaisy

Our go-to recipe for pumpkin bread. Our family loves it--such a great, rich flavor and a good use for fresh pureed pumpkin.

Wow--now these are pickles! Far stronger than any store-bought dill pickles, they have a real kick to them and we often finish off a pint jar in one sitting. The remaining juice is strong enough to make a weaker batch of crispier refrigerator pickles: slice fresh cukes and let sit in the fridge for a week.

Fantastic. Got rave reviews from my entire family--husband, parents, and two picky preschoolers. Keeps well in the refrigerator for months. We marinated it overnight and the flavor was perfect--grilled or pan-cooked.

Made a wonderful rich double-layer round carrot cake. I may forgo the cream cheese frosting next time and make them plain cupcakes--so rich, moist, and sweet all on its own!