T E R I   D I A M O N D


With the changing of the leaves, our taste buds often gravitate to soups and homemade breads, savory and sweet.  I know I enjoy pumpkin bread with a cup of hot tea in the afternoon. My recipe on page 154 is the perfect blend of pumpkin, cinnamon, nutmeg, cloves and mace for a little bit of spice and a lot of flavor. It is also a great gift to give when you are visiting family or friends.

I have been known to throw in a cup of chocolate chips on occasions for the chocolate lovers in my life. It’s moist and very satisfying for an afternoon treat or morning treat or whenever you are craving a little something sweet.

On the soup front, my tomato artichoke soup on page 19 is simple to make and so delicious! For a little bit of a twist, I added blue cheese which really enhances the flavors. For those of you who shy away from blue cheese, you can always add goat cheese instead, yum… or omit cheese altogether.

I love Fall!!


3 cups organic all purpose
1 teaspoon baking soda
½ teaspoon salt
¾ teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ground cloves
1 teaspoon nutmeg
¼ teaspoon mace
2 cups canned pumpkin
2 cups sugar
3 eggs, beaten
½ teaspoon vanilla
1 cup canola oil

1. Preheat oven to 325 degrees. Grease and flour two 9 inch loaf pans.

2. In a medium size bowl, sift together the flour, salt, baking soda, baking powder, cinnamon, cloves, mace and nutmeg.

3. In a large bowl, blend sugar and oil with an electric mixer.

4. Add eggs and beat until well blended.

5. Add pumpkin and vanilla and continue to beat.

6. Gradually add flour mixture to pumpkin mixture.

7. Once blended, pour in pans and bake for 1 hour.

Remove from oven and cool in pans.