A couple of recipes from Lovina’s upcoming book

    Editor's Note:
    Lovina's column will return in its regular format next week. This week's column features two recipes from the autumn chapter of Lovina's upcoming book, The Amish Cook at Home (reprinted here with permission from our publisher, Andrews McMeel Universal). The cookbook is currently available for pre-ordering at Amazon.com. Also information about supporting the column via the Friend Club - new members are still needed - is included.
    Here are details for enrolling in The Amish Cook Friend Club: ONE-YEAR SILVER $25; name card, signed 8 by 10 color photo of the Eicher's horse and buggy or meal-time scene. Free access to any paid products at amishcookonline.com. ONE YEAR GOLD $50; all of the above, plus a quarterly newsletter, "The Amish Cook Extra," with family favorite recipes, color photos of Lovina's home, stories and Amish information. EDITOR'S CIRCLE $75; All of the above, plus a happy birthday card from Lovina sent to the home of one loved one per year. ANGEL'S CLUB: People can set their own membership amount above $75 and receive all of the above, plus a special thank you from Lovina. Memberships can be sent to: Oasis Newsfeatures, P.O. Box 2144, Middletown, 45042. Readers can also join with credit card by calling 1-877-571-4112 24 hours, 7 days.

GRAPE SALAD
This is a good, light salad that is commonly served at the after-church meal. Other fruits can be added to this, like pineapple.
1 cup sour cream
8 ounces cream cheese, softened
1 cup Cool Whip or whipped cream
1 1 /2 cups powdered sugar
1 teaspoon lemon juice
3 pounds seedless grapes
    Combine all the ingredients in a large mixing bowl, and stir until the grapes are coated evenly. Cover and refrigerate overnight before serving.
    Serves 6 to 8

PUMPKIN BREAD
    Pumpkin, like watermelon and squash, is a viney plant, which really spreads out. So whether we grow pumpkins in a particular year depends largely on how much space we have. I like having fresh pumpkin because it really can be used in a lot of different baked goods. This moist bread is a seasonal favorite!
    2 cups fresh pumpkin (or 2 15-ounce store bought cans)
3 1 /2 cups flour
3 cups sugar
1 teaspoon cinnamon
2 teaspoons soda
1 1 /2 teaspoons salt
4 eggs
2 /3 cup water
1 /3 cup cooking oil
1 cup chopped pecans
    Preheat the oven to 350_F. Grease and flour two 9 x 13 inch loaf pans.
    In a bowl, mix the pumpkin, flour, sugar, cinnamon, soda, and salt together. Add eggs, water, oil, and pecans. Divide the batter between the pans. Bake for at 1 hour or until a toothpick inserted in the middle comes out clean.
    Makes 2 loaves.