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

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