Pumpkin Bread

15 ounce can pumpkin
4 eggs
1 cup oil
1/3 cup sour cream
1/3 cup milk
3 1/2 cups flour
2 t baking soda
1 t salt
1 1/2 t cinnamon
1 1/2 t nutmeg
1 t cloves
1/2 t ginger

Preheat oven to 350. Grease and flour 3 small pans or 2 regular pans.

In large bowl mix together the eggs and sugar until light yellow. Add the pumpkin, sour cream & milk and mix well. Add the oil and mix well. Mix in the soda and salt. Then the spices. Add the flour one cup at a time, only mixing until just blended.

Pour into pans. Cook the smaller pans for 50 minutes and the regular pans for one hour.

Notes: I love this bread a little warm with cream cheese frosting on it. I also make a compound butter bay taking a stick of butter 1 T cinnamon and 2 T sugar and mixing well and chilling. Spread that on the warm butter is wonderful also!

French Onion Soup

3 T butter
3 pounds yellow onions, sliced
1 t sugar
2 T flour
2 cups chicken broth
2 cups beef broth
2 T dry white wine
2 T brandy
1 1/2 t dijon mustard
4 1/2 inch thick french bread slices
4 slices swiss cheese
4 slices mozzarella cheese

Melt butter in heavy large pan over medium heat. Add the onions, sugar and pinch of salt. Stir well. Cover and cook until onions are very soft (20-30 minutes), stirring occassionally. Uncover and increase heat to high. Saute until onions are golden brown, about 10 minutes. Sprinkle flour and stir for 2 minutes, until well mixed. Add the wine & brandy and scrape the bottom of the pot (all the good stuff is stuck there!) Add the broths and mustard. Salt & pepper to taste. Bring to a biol, stirring frequently. Cover and cook on low heat for 20 minutes.

Toast the slices of bread. Pre-heat the broiler. Ladle soup into deep broilerproof bowls. Top soup with 1 slice of bread and 1 slice of each cheese. Broil until cheese melts and begins to brown.

Notes: Perfect with a green salad and a nice glass of wine on a cold evening. Can you feel fall approaching?