PUMPKIN HONEY BREAD 1 c. honey ½ c. butter or margarine, softened 1 can (16-oz.) solid-pack pumpkin 4 eggs 4 c. flour 4 tsp. baking powder 2 tsp. ground cinnamon 2 tsp. ground ginger 1 tsp. baking soda 1 tsp. salt 1 tsp. ground nutmeg In large bowl, cream honey with butter until light and fluffy. Stir  in pumpkin. Beat in eggs, one at a time, until thoroughly incorporated. Sift together remaining ingredients. Stir into pumpkin mixture. Divide batter equally between two well-greased 9x5x3-inch loaf pans. Bake at 350°F. for 1 hour or until a wooden pick inserted in center comes out clean. Let loaves cool in pans for 10 minutes; invert pans to remove loaves and allow to finish cooling on racks. HONEY BRINED, CREOLE-MUSTARD GLAZED PORK CHOPS Brine and Salt ¾ c. salt, kosher ½ c. honey, wildflower or clover 1 c. water, hot 3 c. water, cold 4 each 12-14 oz. pork chops, bone-in, double cut Creole-Mustard Glaze ¼ c. Creole mustard ¼ c. honey, wildflo...