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4 cups flour

2 1/2 cups sugar

2 teaspoons baking soda

1 teaspoon baking powder

1 1/2 teaspoon salt

1 teaspoon cinnamon

1 teaspoon nutmeg

1/2 teaspoon allspice

1/2 teaspoon cloves

1/4 teaspoon ginger

1/2 cup olive oil

1/2 cup Pineland Farms apple cider

2 cups pumpkin

2/3 cup cold water

4 eggs

1/2 cup chocolate chips

1/2 cup chopped walnuts

1 cup raisins

Grease and flour or use baking spray on 4- 7 to 8-inch loaf pans.

Preheat oven to 350F

Sift the first 10 ingredients together in a mixing bowl and make a well.

Add oil, cider, pumpkin and water. Blend in mixer on medium speed, once blended add eggs one at a time, mixing well after each.

Add chips nuts and raisins. Pour into prepared pans and bake at 350F for 50 minutes or until the knife inserted in the center comes out clean. allow to cool in pans for about 15 minutes then remove and continue to cool on wire racks. If freezing bread, wrap it in plastic wrap and then foil while still warm and place it in the freezer.

If eating fresh allow to cool completely and wrap in the same way and store in refrigerator.

Blueberry Cole Slaw 1 head Pineland Farms Cabbage- Shredded 1/2 Pineland Farms onion (thinly sliced) 1 carrot - shredded! pint Pineland Farms blueberries 1 cup mayonnaise 2 tbsp apple cider vinegar 1 tbsp Pineland Farms blueberry honey 2 tbsp chopped cilantro 1/4 teaspoon cumin kosher salt to taste 1) Shred the cabbage and thinly slice the onion, preferably using a mandolin on its thinnest setting. Combine the cabbage, onion, carrot, and blueberries in a large bowl. 2) Add the mayo, vinegar, honey, cilantro, cumin and salt. and toss to combine. Serve immediately or refrigerate for up to 4 hours before serving.

Easy Cranberry Sauce 2 cups sugar  2 cups water 4 cups cranberries Bring to a boil sugar and water for 15 minutes. Add cranberries and continue to boil for another 15 minutes. Stir until all cranberries have popped, and serve or store in the refrigerator

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