Catherine's Recipe Box

Note: These were rich and heavy, but they would not swirl for me as described in the original recipe. Oh well, they were still delicious. Ingredients ¾ cup all purpose flour ½ teaspoon baking powder ½ teaspoon salt ¾ cup butter (melted) 1 ½ cups white sugar 2 teaspoons vanilla extract 3 eggs ¼ cup cocoa powder ½ cup semi-sweet chocolate chips ½ cup pumpkin puree ½ cup walnuts (chopped) ¾ teaspoon cinnamon ½ teaspoon ground cloves ½ teaspoon nutmeg Directions Pre-heat the oven to 350 degrees and line an 8×8 inch baking dish with aluminum foil. Lightly grease the foil. In a bowl combine flour, baking powder and salt. In a separate bowl mix together melted butter, sugar, and vanilla. Beat in the eggs (one at a time). Add in the flour mixture, a little at a time and stir until the batter is evenly moistened. Divide the batter in half evenly into 2 separate bowls. In one of the bowls blend in the cocoa powder and chocolate chips. In the second bowl of batter stir in pumpkin puree, walnuts

Note: This was delicious and dense. Don't even bother trying to butter it, though, it certainly doesn't need it! Ingredients 3 cups flour 1 tablespoon baking powder 1 teaspoon salt ¼ teaspoon cayenne pepper 1/8 teaspoon black pepper 4 ounces of cheddar cheese, cut into ½ inch cubes 1 ¼ cups milk ¾ cup sour cream 3 tablespoon butter melted 1 egg, lightly beaten Directions Heat oven to 350. Generously grease a 9×5 loaf pan with oil. In a bowl whisk together flour, baking powder, salt, cayenne pepper, and black pepper. Carefully stir in cheese cubes until cheese is well coated. In a separate bowl whisk together the remaining ingredients. Fold the milk mixture into the flour/cheese mixture. Stir just until combined, do not over stir. The mixture will be thick. Pour/spread into greased loaf pan. Bake for 45-50 minutes. Let cool 10 minutes and then remove from pan. Let cool one hour before slicing and serving. source: http://www.lynnskitchenadventures.com/2009/10