Pumpkin Bundt Cake

Pumpkin Bundt Cake

Makes 1 – 10 inch bundt cake, 3 tin cans size 15 oz, or any other baking dish or foil pan.

Ingredients

1 cup vegetable oil
3 eggs
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla extract
2 1/2 cups white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
Optional 1/4-1/2 cup chopped nuts Pecans or Walnuts and a add raisins-white

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch bundt pan, but this will work in any size pan, and can be made in a tin can.

Cream oil, beaten eggs, pumpkin and vanilla together.

Sift the flour, sugar, baking soda, ground nutmeg, ground allspice,
ground cinnamon, ground cloves and salt together.

Add the flour mixture to the pumpkin mixture and mix until just combined. If desired, stir in some chopped nuts. Pour batter into the prepared pan (I use Pam and then sprinkle it with sugar inside rather
then flour).

Bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick inserted in the middle comes out clean. Let cake cool in pan for 5 minutes then turn out onto a plate ( use a spatula or butter knife and
go around the cake to help release it from the pan) and sprinkle with confectioners’ sugar (put powdered sugar in a fine strainer and tap gently).

I made a stencil out of a plastic lid from a coffee can. I cut out flowers and leaves and placed it on top of the cake before sprinkling the powdered sugar on the cake. It ca,e out really pretty. I did a heavy dusting for the flowers and leaves, then went over it again with a light dusting so it covers the entire top.

If you would rather use a Glaze, a Glaze made with 1 cup powdered sugar, 1 teaspoon flavoring – Vanilla or Pumpkin, 3 Tablespoons water, blend. Thin to consistency desired.

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Pumpkin Cookies

Pumpkin Cookies

makes about 20 large cookies

2 cups all-purpose flour
1-1/3 cups quick or old fashioned oats, uncooked
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 dcup (2 sticks) butter or margarine – softened
1 cup packed brown sugar
1 cup granulated sugar
1 egg
1 tsp. vanilla extract
1 cup mashed pumpkin
3/4 cup chopped nuts – optional
3/4 cup raisins – optional

Combine flour, oats, baking soda, cinnamon and salt in a medium bowl.

Beat butter, brown sugar and granulated sugar in a large bowl until light and fluffy. Add egg, vanilla and pumpkin and mix well.

Add the flour mixture and mix well. Stir in nuts and/or raisins.

Drop 1/4 cup of dough onto a greased baking sheet, spread to 3″ across.

Bake in preheated 350* F. oven for 14-16 minutes or until cookies are firm and lightly browned. Let stand for 2 minutes, remove to wire rack to cook.

Cheese Cake

Cheesecake
1 9-inch gram cracker crumb crust
1 8-ounce package cream cheese softened
1 14-ounce can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract

In a medium bowl, beat cream cheese until light and fluffy. Add sweetened condensed milk, blend. Stir in lemon juice and vanilla.
Pour into pie crust and chill for 2 hours or until set. Pour any of your favorite fruit (Comstock fruit in the baking isle) topping over the cheesecake.

Classic Banana Bread

Classic Banana Bread

1/2 c soft butter or margarine
1 cup sugar
2 eggs
1 1/3 cups mashed ripe bananas (3-4 medium)
1 tsp. milk
1 tsp. vanilla
2 cups of unsifted all purpose flour
1 tsp. baking soda
1/4 tsp. salt
1/2 cups chopped nuts optional

Cream butter and sugar in large bowl until light and fluffy. Beat in eggs. Mix in mashed bananas, milk and vanilla.
Mix flour, salt and baking soda and blend in alternating with banana mixture. Stir in nuts.
Turn into greased 9 x 5 x 3 inch loaf pan. Bake in 350^ oven for 1 hour and 10 minutes. Cool 10 minutes in pan. Turn out of pan and cool completely.

Coffee Ice Cream

Coffee Ice Cream

2 cups ground coffee beans (a nice dark roasted bean is best)
2 cups milk
boil 5 minutes, stir constantly so milk doesn’t burn
pour into cheese cloth and squeeze all liquid from grounds
Pour liquid into ice cream container
add 2 cans of condensed milk
1 2/3 – 2 cups sugar
4 eggs
fill to line (in ice cream maker) with milk – for a richer ice cream use Heavy Whipping Cream instead of milk.

Banana Bread – Banana Split Bread

banana bread

Banana Bread

1/2 cup soft butter or margarine
1 cup sugar
2 eggs
1-1/3 cups mashed ripe bananas (3-4) (really ripe!)
1 tsp. milk
1 tsp. vanilla <– I use banana flavoring!
2 cups unsifted all-purpose flour
1 tsp. baking soda
1/4 tsp, salt
1/2 cups chopped nuts

Cream butter and sugar in a large bowl until light and fluffy. b eat in eggs. Mix mashed bananas, milk, and vanilla.

Mix flour, salt and baking soda and blend in, alternating with banana mixture. Stir in nuts. Turn into greased 9x5x3 inch loaf pan.

Bake in 350 degree F oven for 1 hour and 10 minutes. Cool 10 minutes in pan. Turn out of pan and cool completely. Yield 1 loaf or 8-10 inch Bundt pan.

To make Banana Split Bread… add 1/2 cup ‘Milk Chocolate’ chocolate chips and 1/2 cup maraschino cherries. Stir in with nuts.

For Fun… once the pan is greased, rather then using flour in the pan, use sugar! I prefer using raw sugar, sugar creates a wonderful sparkly coating and helps it come out of a pan.

Once the cake is cool try making a glaze…
1 cup of powdered sugar
3 tablespoons of milk – less for thicker glaze
1 teaspoon vanilla but.. for banana bread.. use Banana Flavoring instead!
whisk it up and spoon it on. Let it drip over the cake

enjoy!