See Also: Pumpkin-Pecan Friendship Bread(recipes)
Maple-Pumpkin-Pecan Twist(recipes)
Maple-Pumpkin-Pecan Twists(recipes)
Pumpkin Cheesecake with Gingersnap-Pecan Crust(recipes)
Cinnamon Sugared Pumpkin-Pecan Muffins(recipes)
Cinnamon-Pecan Pull-Apart Bread(recipes)
Pecan-Raisin Bread Pudding(recipes)
Luscious Pecan Bread Pudding(recipes)
Dana's Pumpkin Bread(recipes)
friendship(dictionary)

bevvy (iou) and Pumpkin-Pecan Friendship Bread (recipes)


bevvy (iou)



bevvy noun & verb intrans. slang. Also bevy. L19.
[from BEV(ERAGE + -Y6.]
A. noun. (A) drink, esp. (of) beer or Other alcoholic liquor. L19.
S. Mackay I'd had a few bevvies at a party, as you do. J. Kelman I was on the bevy last night.
b. verb.
verb intrans. Drink, esp. beer or Other alcoholic liquor. M20.
verb trans. Make drunk. Chiefly as bevvied ppl adjective. M20.

Pumpkin-Pecan Friendship Bread (recipes)


Pumpkin-Pecan Friendship Bread

Yield: Makes 2 loaves



Ingredients:



3cups chopped pecans, divided

1can (16 ounces) solid-pack pumpkin

1cup Starter (recipe follows)

4eggs

1/2cup vegetable oil

2teaspoons vanilla

3cups all-purpose flour

1cup granulated sugar

1cup packed light brown sugar

4teaspoons ground cinnamon

2teaspoons Baking powder

1teaspoon Baking soda

1teaspoon ground nutmeg

1teaspoon ground ginger

1teaspoon ground cloves









Preparation:





1.Preheat oven to 350°F. Grease and flour 2 (9-1/2X4-inch) loaf pans. Set aside.2.Reserve 1 cup pecans. Spread remaining 2 cups pecans in single layer in large Baking pan. Bake 8 minutes or until golden brown, stirring frequently.3.Combine pumpkin, Starter, eggs, oil and vanilla in large bowl. Combine remaining ingredients in separate large bowl until well blended. Stir into pumpkin mixture just until blended. Stir in toasted pecans. Spoon batter evenly into prepared pans. Sprinkle reserved pecans evenly over batter.4.Bake 1 hour or until toothpick inserted into centers comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans. Cool completely on wire rack. Wrap in plastic wrap. Store at room temperature up to 1 week.







Starter

Yield: Makes about 4 cups



Ingredients:



1cup sugar

1cup all-purpose flour

1cup milk









Preparation:





1.Combine all ingredients in large resealable Food storage bag. Knead bag until well blended. Let bag stand at room temperature 5 days. Knead bag 5 times each day.2.On day 6, add another cup sugar, 1 cup flour and 1 cup milk. Knead bag until well blended. Let stand at room temperature 4 days. Knead bag 5 times each day.3.On day 10, pour 1 cup Starter into each of 3 bags. Reserve remaining 1 cup Starter for recipe. Give remaining bags of Starter with recipe as gifts.