Marvelous Recipes

Even if you are not a big fan of pumpkin, you will truly enjoy this delightful cake. It has been a favorite of my family for many years.

2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 cup canola oil
2 cups sugar
4 large eggs
2 cups cooked pumpkin (fresh or canned)*
1 cup chopped walnuts

1. In a small bowl, sift together the dry ingredients; set aside.

2. In a large mixing bowl, cream together the oil and sugar. Add eggs and beat well. Add pumpkin and beat until well blended.

3. Gradually add the dry ingredients to the pumpkin mixture, beating well after each addition. Stir in chopped walnuts.

4. Divide batter evenly between 2 greased and floured 9×1-1/2 inch round cake pans.** Bake at 350 degrees F for 30 to 35 minutes or until toothpick inserted into middle of layer comes out clean. Remove from oven and cool in pans for 10 to 15 minutes. Turn out onto cooling rack until cold.

5. When cold, frost top of 1 layer with Cream Cheese Frosting or Coconut Pecan Frosting. Add the second layer and frost top and sides with the remaining frosting. Yields 8-10 servings.

* When using canned, be sure to use canned pumpkin. Not pumpkin pie filling.

**Can also be baked in a 13×9-inch baking pan, if preferred.

Delicious creamy frosting adds just the right touch to your equally delicious cake! Surprise your family with a sweet treat today.

2 (8 oz.) packages cream cheese, softened
1 cup (2 sticks) butter or margarine, softened
2 teaspoons vanilla extract
3 cups powdered sugar

1. In a medium mixing bowl, beat softened cream cheese, softened butter or margarine and vanilla extract until smooth and fluffy.

2. Gradually add powdered sugar, beating well after each addition. Continue beating until frosting reaches spreading consistency.

Frosts 2 cake layers or 1 sheet cake.

This simple to prepare recipe is sure to become a family favorite. Tender beef in a rich creamy sauce served over hot cooked noodles will bring them home for dinner!

2 pounds beef stew meat, cut into bite size cubes
1 (10-3/4 ounce) can condensed cream of celery soup, undiluted
1 (10-3/4 ounce) can condensed cream of mushroom soup, undiluted
1/2 cup chopped onion
1 (6 ounce) jar sliced mushrooms, drained
1 envelope onion soup mix
1/4 teaspoon coarse ground black pepper
1 cup sour cream
Hot cooked noodles

In a 3 quart slow cooker, combine stew meat, both soups, onion, mushrooms, onion soup mix and pepper; stir to blend well.

Cover and cook on Low for 8 hours or until beef is tender. Stir in sour cream. Spoon over hot cooked noodles and serve. Makes 6 servings.

Always trim excess fat from meat or poultry before cooking in a slow cooker or crock pot.

Fat retains heat, and large amounts of fat could raise the temperature of the cooking liquid, causing the meat to overcook.