Marvelous Recipes

This is a wonderful bread to serve at breakfast or brunch. I enjoy it best slightly warm with my morning coffee.

1 (15 ounce) can pumpkin
4 large eggs
1 cup canola oil*
1/3 cup water
4 teaspoons pumpkin pie spice
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
3 cups granulated sugar
3-1/2 cups all-purpose flour
1 cup raisins
1 cup chopped walnuts or pecans

1. In a large bowl, combine pumpkin, eggs, oil and water; mix well stirring by hand. Sift together the pumpkin pie spice, baking powder, baking soda, salt, sugar and flour. Add the flour mixture to the pumpkin mixture a little at a time blending well after each addition. Stir in the raisins and nuts.

2. Divide batter evenly between 2 greased and floured 9 x 5-inch loaf pans. Bake at 350 degrees F. for 1 hour or until wooden toothpick or knife inserted near the center comes out clean. Makes 2 loaves.**

* You may use 1/2 cup of oil and 1/2 cup of applesauce instead of the 1 cup of oil, if desired.

** This bread freezes well. Just wrap in plastic wrap then put into a zipper seal freezer  bag.

Emily

Walnuts, raisins, cinnamon spice and creamy frosting make these delightful pumpkin bars the perfect dessert for any occasion!

2 cups all-purpose flour
2 cups granulated sugar
1 tablespoon pumpkin pie spice
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 (15 ounce) can solid-pack pumpkin
3/4 cup vegetable oil
4 eggs, beaten
1 cup raisins
1 cup chopped walnuts

FROSTING:
3 ounces cream cheese, softened
6 tablespoons butter, softened
1 teaspoon milk
1 teaspoon vanilla extract
2 cups confectioner’s sugar

1. Preheat oven to 350 degrees F.

2. In a large mixing bowl, combine the flour, sugar, pumpkin pie spice, cinnamon, baking powder, baking soda and salt. Stir in the pumpkin, oil and eggs. Stir in the raisins and walnuts. Spread in a greased 10×15-inch baking pan.

3. Bake for 45 to 50 minutes or until the edges pull from the sides of the pan. Cool in the pan on a wire rack.

4. In a medium mixing bowl, combine the cream cheese, butter, milk and vanilla; beat at medium-high speed of mixer until smooth, scraping the bowl occasionally. Add the confectioner’s sugar, beating constantly until of spreading consistency. Spread over the baked layer. Chill, covered until ready to serve; cut into bars. Makes 24 servings.

Note: I like to freeze these bars in individual servings to enjoy whenever I am in the mood for something sweet. Simply wrap each bar in plastic wrap and put into a resealable plastic freezer bag. When ready to use, thaw them at room temperature or put them in the microwave for a few seconds.

Emily

You will enjoy old-fashioned goodness in every bite of this wonderful cake!

CAKE:
2 cups granulated sugar
1 cup butter (room temperature)
2 cups applesauce
1 large egg
3-1/2 cups all-purpose flour
3 teaspoons ground cinnamon
2 teaspoons nutmeg
1 teaspoon ground cloves
2 teaspoons baking soda
1/2 teaspoon salt
1 cup raisins (optional)
1 cup chopped walnuts (optional)

GLAZE:
2 cups powdered (confectioners) sugar
3 tablespoons milk
1/2 teaspoon vanilla

1. In a large mixer bowl, beat the sugar and butter until creamy. Add applesauce and egg; blend well.

2. In a separate bowl, combine the flour, cinnamon, nutmeg, cloves, baking soda and salt; add to applesauce mixture and beat until well blended. Stir in the raisins and nuts, if using.

3. Pour into a well-greased 10 cup bundt pan; bake at 350 degrees F. for 50 to 60 minutes.

4.  Combine all the glaze ingredients until smooth; drizzle over cooled cake. Makes 12 servings.

Emily

These lightly sweet, cinnamon flavor biscuits are great just the way they are or you can spread them with your favorite jam or jelly!

Cooking spray
2-1/4 cups all-purpose baking mix (Bisquick)
2/3 cup milk
2 tablespoons butter or margarine, melted
3 tablespoons sugar
2 teaspoons ground cinnamon

Lightly coat eight 2-1/2-inch muffin cups with the cooking spray; set aside. In a medium bowl, combine the baking mix and milk until a soft dough forms.

Turn the dough out onto a lightly floured surface; knead lightly until nearly smooth, about 10 times. Pat or roll the dough into an 8-inch square. Brush dough with melted butter; sprinkle with the sugar and cinnamon.

Cut dough into sixteen 2-inch squares. Gently press two squares together, sugar sides up. Place in prepared muffin cups, sugar sides up.

Bake at 400 degrees for 10 to 12 minutes or until golden brown. Remove from muffin cups; serve warm. Makes 8 biscuits.

Emily