Monday, November 2, 2009

Pumpkin Spice and Everything Nice

I love the fall! I love the leaves in all their brilliant colors, the cooler temperatures, trips to the pumpkin patch, and Thanksgiving. As for the food, growing up in Michigan autumn always meant a trip to Robinette's Apple Orchard for fresh apple cider and warm pumpkin spice donuts. I absolutely love pumpkin anything! In college, it was a treat to take a trip to Braum's for pumpkin ice cream in a waffle cone. I have been eyeing the Cheesecake Factory Pumpkin swirl cheesecake at Sam's Club. Last but not least, Pumpkin Spice Latte from Starbucks (I absolutely crave this one). In my own kitchen, there are two pumpkin recipes that I love to make this time of year, pumpkin bread and pumpkin pie cake. Here are the recipes below. Try them out and enjoy the season.

Pumpkin Bread
Pamela Trover

2/3 C. shortening
2 2/3 C. sugar
4 eggs
1 lb. can pumpkin
2/3 C. water
3 1/3 C. all-purpose flour
2 tsp. baking soda
1 1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. cinnamon
1 tsp. cloves

Heat oven to 350 degrees. Grease two 9/5/3 in. loaf pans or three 8 1/2 x4 1/2 x 2 1/2 in. loaf pans. In large bowl, cream shortening and sugar until fluffy. Stir in eggs, pumpkin, and water. Blend in flour, soda, salt, baking powder, cinnamon and cloves. Pour into pans. Bake about 70 minutes or until wooden toothpick inserted in center comes out clean.

Pumpkin Pie Cake
Marla Livers

1 16 oz. can pumpkin
1 13 oz. can evaporated milk
3 eggs
1 tsp. vanilla
3 tsp. pumpkin pie spice
1/2 C. salt
1 C. sugar

Blend and beat the above ingredients. Pour into 9x13 pan. Sprinkle 1 yellow cake mix over top. Melt 1 1/2 sticks margarine over cake mix. Add 1/2 C. pecans if desired. Bake 50-55 minutes at 350 degrees. Cut into squares and serve with lots of whipped cream or cool whip.

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