Pumpkin Toast with Black Cherry Jelly
4 slices of Sun Maid cinnamon raisin bread
A 16 oz. can of Libby’s pumpkin
1 soften stick of Imperial margarine
2 tablespoons of sweetened condensed milk
Preheat oven 375 degrees. Empty a can of Libby’s pumpkin in a bowl and add the soften stick of Imperial margarine and sweetened condensed milk and beat with a mixer for five minutes. On a cookie sheet spread a sheet of wax paper. Spread the bread with the mixture, on both sides. Bake for fifteen minutes. Let cool and cut into triangles.
Black Cherry Jelly
1 small bag of cherries
3 cups of water
2 cups of sugar
1/2 cup of brown sugar
3 tablespoons of fresh lemon juice.
Put a middle size pan on the stove. In it, place a bag of cherries and 3 cups of water. Bring to a boil and then add sugar, brown sugar, and lemon juice. Stir and then take off the burners. Stir every couple of minutes, smashing with a fork while the mixture cools. Once cool put in a small white attractive bowl and serve with pumpkin bread.