Pumpkin Dump

This has been Marcus's favorite. I have been trying to pick out recipes for Christmas when everyone is home, this is one he will ask for along with potato cheese soup

1 (29 oz) can pumpkin
1 can evaporated milk
3 eggs
1 cup sugar
2 tsp pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves)
1/2 tsp salt1 pkg cake mix (I like vanilla, but the original recipe calls for yellow or spice)
1/2 cup butter (1 stick)
1/2 cup chopped pecans (optional)

1. Preheat oven to 350 degrees. Grease a 9x13 pan.

2. In a large bowl, whisk together the pumpkin, sugar, salt and spices. Stir in the milk, then beat in the eggs one at a time. Pour into prepared pan.

3. Sprinkle cake mix over the pumpkin mixture, then sprinkle on the pecans. Drizzle melted butter over all. Bake in preheated oven for 50-60 minutes or until the edges are lightly browned. Allow to cool.

4. Serve with whip cream, refrigerate leftovers.

I have found that when I drizzle the butter, I sometimes get areas of dry cake mix in the end result, so what I do is take the butter (cold) and slice it thinly and cover the cake mix with the thin slices. It takes a little longer, but I think it is worth it.

Pumpkin Pancakes

I have come across this recipe several times, recently on Rachelle's blog , so
I thought I would try it, we love pancakes, always make them from scratch,
we loved these..

2 cups flour
2 T sugar
4 tsp baking powder
1 tsp salt
1 1/2 tsp pumpkin pie spice
2 cups milk
1 cup pumpkin puree
1 tsp vanilla
4 eggs--separated
1/4 cup melted butter

Sift together dry ingredients. Combine milk, egg yolks, vanilla, butter and pumpkin puree. Stir into dry ingredients until just blended. Beat egg whites until stiff and fold into batter. Pour onto hot, oiled griddle about 1/3 cup at a time. Cook until tops bubble and turn and cook other side. (Note: sometimes I don't bother to separate the eggs and the pancakes still turn out great!)

These taste great with syrup, but my kids favorite way to eat them is to sprinkle mini chocolate chips on the warm pancakes, let them melt a little bit and then top with a dollop of whip cream. YU

Gingerbread Men

Last year we were in charge of the ward Christmas in Nauvoo Party. I made at least 300 gingerbread men for dessert in the Scoville Bakery. This year I had to make them again-Tradition!

1 stick (1/2C) butter, softened
1/2 c brown sugar
1/2 c molasses
1 egg

2 1/2 c flour
1 T powdered ginger
1 teaspoon cinnamon
1 teas nutmeg
1/2 teas allspice ( I use cloves)
1 teaspoon baking soda
1/2 teas salt


Cream the butter and sugar together, then beat in the molasses and egg. Stir and toss together the flour, baking soda, salt, ginger, cinnamon, nutmeg, and allspice. Add the dry ingredients to the first mixture and beat until the dough is thoroughly combined. Cover and chill for about an hour.
Preheat oven to 350 and grease cookie sheets. On a lightly floured surface, roll the dough about 1/4 inch thick. Cut dough into gingerbread boys or other shapes. Transfer dough to the cookie sheets, placing them 1 inch apart.

Bake for about 7 minutes. Remove form the oven and transfer the cookies to racks to cool. Frost with confectioner's frosting.

Confectioner's Frosting
1/3 c shortening
2 T milk
pinch of salt
2 cups powdered sugar

Cream the shortening and salt together in a mixing bowl. Add the sugar and milk and bear until smooth and stiff enough to spread, adding a little more sugar or drops of milk till right consistency.


We just glazed the cookies by beating a mixture of 1 egg white, 3-4 cups powdered sugar and 1 T milk. After glazing the cookies, we took a toothpicks, dipped in food coloring and swirled it around the glazed cookies before it dried. Look like stain glass...easy way to decorate 300 cookies.

Coffee Cake

Megan had to bring treats for early morning seminary and this was fast and easy. I made two and Matt's friends came over after school and ate the other one. Thanks to Rachel L.

1 box yellow cake mix
1 small box instant vanilla pudding, I used sugar free
2 eggs or 4 egg whites
3 Tblspn. vegetable oil
1 1/3 c. water or milk
Mix all ingredients and pour ½ of batter into greased & floured 9-inch square cake pan.

Crumble:
½ c. flour
½ c. brown sugar
2 Tblspn. cinnamon
3 Tblspn. butter
Mix above ingredients and cut in butter to make a “crumble.”
Sprinkle first layer of batter with ½ crumble mixture.
Pour remaining cake batter on top of crumble and then top off with remaining crumble.
Bake at 350 degrees for 35-45 minutes.
Drizzle with powdered sugar icing.

Chocolate Crinkle Cookies

Since we moved to Colorado, I started making plates of cookies for neighbors, this one is really pretty but they went flat so I have to adjust the recipe for the altitude next year.

1/2 c oil
4 1oz sq unsweetened chocolated, melted( I used powdered)
2 c sugar
4 eggs
2 teas vanilla
2 cup flour
2 teas b powder
1/2 t salt
2 cups powdered sugar

Mix oil, choco and sugar. Blend in on egg at a time until well mixed. add vanilla
Stir in flour, baking powder and salt. Chill several hours
Shape into 1 " balls and roll in powdered sugar. Bake on greased sheet.
Bake 350 10-12 minutes- do not overbake

For rolo cookies
Press an unwrapped rolo in each ball and cover with dough, roll in sugar( reg) bake 8-10 minutes will slightly craked

ingredients:
2 cups sugar
3/4 cup vegetable oil
3/4 cup hershey's cocoa powder
4 eggs
2 tsp vanilla extract
2 1/3 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
powdered sugar

directions:
in a large mixing bowl, combine sugar & oil. add cocoa; blend well. beat in eggs and vanilla. combine flour, baking powder & salt; add to cocoa mixture blending well. cover; chill at least 6 hours. heat oven to 350. shape dough into 1 inch balls. roll in powdered sugar. place 2 inches apart on greased cookie sheet. bake 12 to 14 minutes or until almost no indentation remains when touched. remove from cookie sheet; cool on wire rack. makes 4 dozen.

Texas Sheet Cake

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This was my MOM’s Favorite Chocololate Cake…fast and easy  It is basically the same as a texas sheet cake but she made it in a 9x 13 pan and didn't cook the frosting- just made it like buttercream frosting.

Ingredients:

• 1 cup butter
• 1 cup water
• 1/4 cup cocoa
• 2 cups sugar
• 2 cups flour
• 1/8 teaspoon salt
• 2 eggs
• 1 teaspoon baking soda
• 1/2 cup sour cream
• 1 teaspoon vanilla
• Frosting, below
• chopped pecans

Preparation:

Frosting

• 1/2 cup butter
• 1/4 cup cocoa
• 1/4 cup plus 2 tablespoons milk
• 1 box (1 pound) confectioners' sugar, sifted (4 1/4 cups sifted)
• 1/2 teaspoon vanilla

Cake: Combine butter, water, and cocoa in saucepan over medium heat; heat until butter melts. Add sugar, flour, salt, eggs, soda, sour cream, and vanilla; mix well. Pour into a 15x10x1-inch jelly roll pan. Bake at 350° for 20 minutes. Spread frosting over hot cake and sprinkle with chopped pecans.

For frosting, combine butter, cocoa, and milk in a saucepan; bring to a boil. Add remaining ingredients and mix well with electric mixer. Spread over the hot sheet cake then sprinkle with chopped pecans.

White Texas Sheet Cake with Fudge frosting

1 cup butter, cubed  1 cup water

• 2 cups all-purpose flour
• 2 cups sugar
• 2 eggs, beaten
• 1/2 cup sour cream
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon almond extract (you can use vanilla extract if you prefer)
• 1/4 teaspoon baking soda
• FOR THE FROSTING:
• 1 cup Sugar
• ½ cups unsweetened Cocoa powder, Sifted
• ½ cups Milk
• 4 Tablespoons Butter, cut into cubes
• 2 Tablespoons Light Corn Syrup
• 4 cups Powdered Sugar, Sifted
• 2 teaspoons Vanilla ExtracT

Preheat oven to 375 Degrees

1. In a large saucepan, bring butter and water just to a boil. Immediately remove from the heat; stir in the flour, sugar, eggs, sour cream, salt, baking powder, extract and baking soda until smooth.
2. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 18-22 minutes or until golden brown and a toothpick inserted near the center comes out clean. Cool for 20 minutes. The cake will still be somewhat warm.
3. NOTE: I used a 9.5X13 inch rectangle glass dish and baked my cake for about 30 minutes or until toothpick is inserted and comes out clean. But if you have a traditional jelly roll pan, use the 15X10 pan that the original recipe recommends. If you use the recommended jelly roll pan, your cake will come out a bit thin. I didn't want a thin cake. But its up to you.
4. For the frosting: In a large saucepan, whisk together the sugar and cocoa. Whisk in the milk. Then stir in the butter and corn syrup. Place the pan over medium-high heat and bring to a boil, whisking constantly. When the butter has melted and the sauce is slightly smooth, take the pan off the heat, stir in the confectioners’ sugar and vanilla.
5. Pour the frosting on top of the slightly cooled cake. It may be a lot of frosting if you are using a 9X13 square rectangle pan( just a precaution). Allow the cake to cool and the frosting to completely set before serving.

White Texas Sheet Cake
I had this at Laurie Oswalds this summer

Ingredients:

• 1 cup butter
• 1 cup water
• 2 cups flour
• 2 cups sugar
• 2 eggs, beaten
• 1/2 cup sour cream
• 1 teaspoon almond extract
• 1 teaspoon salt
• 1 teaspoon baking soda
• .
• Frosting
• 1/2 cup butter
• 1/4 cup milk
• 4 1/2 cups powdered sugar
• 1/2 teaspoon almond extract
• 1 cup chopped pecans

Preparation:

In large saucepan, bring butter and water to a boil. Remove from heat; stir in flour, sugar, eggs, sour cream, almond extract, salt and baking soda until smooth. Pour into a greased 15x10x1-inch jelly roll baking pan. Bake at 375° for 20-22 minutes or until cake tests done. Cool for 20 minutes.

Meanwhile, prepare frosting. Sift confectioners' sugar into a separate bowl. Combine butter and milk in saucepan. Bring to a boil. Remove from heat; add sugar and extract and mix well. Stir in chopped pecans. Pour and spread over warm cake.

 

 

Carrot Cake

We had carrot cake as our wedding cake and for some reason I haven't found a recipe that taste quite as good but this comes close....Bruce always wants this for his birthday cake- this year he got his wish.

2 cups sugar
3 eggs
1 c. vegetable oil
1 c. white flour
1 c. wheat flour
1/2 t. salt
2 t. baking soda (half this in high altitude)
3 t. cinnamon
3 c. grated carrots

Cream together sugar, eggs and oil. in a separate bowl, sift together the flour, salt, baking soda, and cinnamon. combine two mixtures. stir in carrots. pour into greased 9x13 pan. bake at 350° for about 30 minutes. let cool, frost with cream cheese frosting.

Cream Cheese Frosting

1 (8 oz.) package cream cheese, softened
1/2 c. butter, about halfway melted
1 t. vanilla
2 c. (16 oz.) powdered sugar

cream the softened cream cheese. blend with butter. add powdered sugar and vanilla. beat well. spread over room temp. cake

another recipe to compare-much more moist!

2 cups sugar
4 eggs
1 1/4c. vegetable oil
2 c. white flour (can use 1/2 wheat)
1/2 t. salt
2 t. baking soda (half this in high altitude)
3 t. cinnamon
3 c. grated carrots
1/2 c chopped pecans