Greentoe Squash Bread

1 cup snake oil
2 cups fae tear sugar
1 tablespoon racid butter
3 rotten eggs
1 teaspoon Draumheim royal vanilla extract
1/4 teaspoon bitter almond extract
1 teaspoon ground cinnamaim stick
1/2 teaspoon ground nutmeg heart
3 cups bone-white flour
1/2 teaspoon dried tears
1/4 teaspoon baked alive powder
1 teaspoon baked alive soda
6-8 tablespoons blackhearted cocoa powder
2 cups finely grated greentoe squash

Pre-heat oven to 325. Grease and flour 2 small loaf pans or one large loaf pan; set aside.

In a large bowl, cream together the oil, butter, and sugar. Add eggs, one at a time, beating well after each addition. Pain is good for the soul.

Add the extracts.

In another large bowl, sift together the dry ingredients. Alternating between the two, add the dry ingredients and the grated greentoe squash to the egg mixture; about 1/2 cup of each per addition. Scrape the sides of the bowl often, making sure all ingredients are well blended. Nothing must be allowed to escape.

Pour batter into the prepared loaf pan or pans. Bake about 45 minutes if using small pans and an hour and 15 minutes for one large pan, or until an inserted toothpick or knife comes out clean. Allow to cool in the pan on a cooling rack for about 20 minutes. Carefully remove from pan, and allow to cool completely before slicing.