Pumpkin Streusel Bread

 FOR THE PUMPKIN BREAD:

1/2 cup unsalted butter, softened
1 cup dark brown sugar, lightly packed (can substitute with light brown sugar)
1 cup pumpkin puree (do not use pumpkin pie filling)
2 large eggs
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1½ cups all-purpose flour

 

FOR THE STREUSEL:

6 Tbsp unsalted butter, melted

3/4 cup all-purpose flour

1/2 cup brown sugar (light or dark)

1/2 tsp pumpkin pie spice or ground cinnamon

 

FOR THE MAPLE GLAZE:

 

1 cup confectioners' sugar

1/4 tsp maple extract (can substitute vanilla)

1 Tbsp maple syrup

1 Tbsp milk or cream

 

INSTRUCTIONS

Preheat oven to 350°F. Liberally grease a 8-or-9" light metal loaf pan with cooking spray, or line with parchment paper and grease. Set aside. (See Note).

For the bread: In a large bowl, combine the softened butter with the brown sugar using a handheld electric mixer, creaming until smooth, about 1 minute. Add in the pumpkin, followed by the eggs, mixing well after each addition. Next, add in the spices, baking powder, baking soda, salt, ano flour and mix on low speed until just barely combined. Do not over-mix as this leads to tough bread; you want it just barely combined.

Spread the bread batter into the prepared pan in an even layer; set aside. Meanwhile, make your streusel: in a medium bowl, combine the melted butter, flour, brown sugar and pumpkin pie spice and stir until the mixture resembles wet sand and is fully combined. Drop heaping handfuls of the streusel evenly over the top of the bread.

Bake for 55-60 minutes or until a toothpick inserted near the center of the bread comes out clean or with moist, but not wet, crumbs. Cool completely on a wire rack.

Lastly, prepare your glaze: in a medium bowl, whisk together the confectioners' sugar, maple extract, maple syrup and milk until a soft glaze comes together. Drizzle the glaze evenly over the bread. Let set before cutting into slices to serve.

Notes

If you'd rather, instead of the individual spices in the ingredients list, you may use 3 tsp of pumpkin pie spice.

I recommend using LIGHT METAL baking pans whenever possible. Why? Light metal conducts heat the most consistently, resulting in baked goods that cooked properly. Glass conducts heat the worst, which is why if you bake in a glass pan, chances are your recipes take LONGER to finish cooking. Dark metal conducts heat rapidly, which is why when you bake in dark metal pans, your baked goods likely cook too quickly or burn on the edges. Light metal really is the best, and in a pinch, disposable foil pans are still better than glass or dark metal!

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Mallory made a loaf of this for everyone for Christmas 2024.  It was DELICIOUS!  She said the only things she changed was that she removed some of the liquid from the pumpkin...not all of it, but a lot of it.  She had to actually add a little more pumpkin in to get the measurement needed.  She also added chocolate chips, and used some of the pumpkin juice in the maple glaze. 10/10...need to make this again!

Pumpkin Crunch Cake

1 can pumpkin (15 oz)
large evaporated milk
1 ½ cup sugar
2 tsp pumpkin pie spice
1 tsp salt
4 eggs

Beat together until well mixed and pour into 13x9 greased pan.

Box of yellow cake mix
Sprinkle yellow cake mix over pumpkin mixture.

1 cup chopped pecans
Sprinkle chopped pecans over cake mix.

2 sticks margarine
Thinly slice margarine over pecans.

Bake 350 degrees for 50 minutes.

Top with cool whip/whipped cream. Yum Yum….

ENJOY!!!!!

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This came from Rene W at work. She sent this to me in a recipe exchange. I wanted to save it here so I wouldn't lose it. Here is what she said to introduce the recipe. Makes it sound really really good! I can't wait to try it.
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Note from Rene:

This is great for the holiday season. YUM! This one is so yummy. You’ll be the hit of your Thanksgiving party. We actually BOUGHT this recipe from a tea room in Old Towne Spring. 

Enjoy.

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12/20/24 - This has been in draft form since 2008.  

As I review this, I'm realizing, I saw a recipe ALMOST JUST like this on Tik Tok just recently (called Pumpkin Pie Cake).  But, her pumpkin filling part wasn't sweet enough for me...this recipe has a bit of sugar added...so we will keep it.

I haven't actually tried this one...so let me know if you like it.  :D  I'm all about the pumpkin recipes in the fall.  If it's not good...it might be because I typed it wrong.

Zucchini Pineapple Bread

3 eggs, beaten

1 cup oil

2 cups sugar

2 teaspoons vanilla

2 cups zucchini

1 8-oz can crushed pineapple, drained

3 - 3.5 cups flour

1 ½ teaspoons baking soda

1 teaspoon baking powder

1 ½ teaspoons cinnamon

¾ teaspoon nutmeg

1 cup nuts

1 cup raisins

1 teaspoon salt

Add oil, sugar and vanilla to eggs.  Beat until thick, then stir in zucchini and pineapple.  Fold in remaining ingredients until blended.  Bake in two 5” x 9” loaf pans at 350 degrees for one hour.

Author Note: I added this one to my website before it even finished baking because my house smells SOOO good.

This recipe is AMAZING! It's got to be the best zucchini bread recipe I've ever tasted. It comes from Mildred Norman. I found the recipe in a Ward Cookbook. "Love at Home - Paradise Ward Cookbook" from 1997. Mildred has passed on since this cookbook was put out. But that is perfect because this 'gem of a recipe' will live on in my Cookbook titled "Recipes from the Beyond - Volume 1". You've GOT TO TRY THIS ONE! Instead of buttering and flouring my pans on sweet breads, I butter then put a thin layer of sugar instead. Gives it a little crunch on the outside.

Rhubarb Upside-Down Cake

Ingredients:

10 oz (1 1/4 cups unsalted butter at room temperature, plus more for pan)

1 lb rhubarb, cut into 4-inch pieces

1 1/2 cups granulated sugar, divided

1/2 cup packed light brown sugar, divided

2 cups flour

1 1/4 tsp baking powder

1/2 tsp fine salt

1 tsp grated lemon zest

1 tsp vanilla extract

4 large eggs, at room temperature

1/3 cup full-fat plain yogurt

Vanilla or strawberry ice cream, for serving

Preheat the oven to 325 degrees F.  Butter and line an 8 inch square pan with parchment.  Butter the parchment.

Toss the Rhubarb, 1/2 cup of the granulated sugar and 1/4 cup of the brown sugar together in a bowl.  Layer the rhubarb across the bottom of the pan in a grid pattern, adding any remaining sugar mixture to the pan.

Whisk together the flour, baking powder and salt.  In a separate bowl, beat the butter, remaining sugars, and lemon zest with an electric mixer until light and fluffy, 4 minutes.  Scrape down the sides of the bowl.  Add the vanilla and eggs, one at a time, beating after each addition.

Stir in the yogurt on low speed (the mixture may look curdled).  Gradually add the flour mixture and stir to combine.

Spoon the batter over the rhubarb and spread evenly.  The pan will be almost full. (The batter will be very thick.)

Bake until a toothpick inserted in the center comes out clean, 1 hour 15 minutes.  Cool on a wire rack for 15 minutes, then un-mold onto a platter and discard the parchment paper.  Serve warm with ice cream.

Active time 15 minutes
Total Time 1 hour, 45 minutes (includes cooling)
Serves 9 to 12

I made this and it was DELICIOUS!!!  I didn't have lemon zest and it was still really good without it.  The cake was very thick (right up to the top of the pan)...I would suggest making this in a 9x11 pan instead of an 8x8.  Then you would have a smaller (not as thick) cake, and you would get more of the rhubarb flavor when eating.  The recipe would make PLENTY enough dough to cover that area.  I will also not cut the rhubarb next time either.  I had a limited amount, so I cut each piece in 1/2 lengthwise...and it almost melted away.  I especially loved the grid pattern that it made once you flipped it over.

I'll definitely be making this AGAIN SOON!!  SO easy and SO yummy!

Credit:
This recipe came from the May 2016 issue of Real Simple Magazine.  Photo credit goes to Marcus Nilsson.

Mug Cakes

This recipe was posted previously, but was really formatted funky and didn't look right. SO, I'm retyping. These make really great gifts for those friends in the office. They are fast, unique and individual. You could even give them as a gift inside a mug. :) There are 2 sets of instructions here...#1 tells you how to make the mix packets...#2 tells you what to do with those packets once you package them up and give them away. This 2nd set of instructions would be really good to give to the person that you give the packets to. :) Otherwise, they won't know how to make your wonderful little individualized cakes. #1 How to make the Cake Mixes 1 box cake mix 1 box instant pudding 3" x 4" baggies (jewelry baggies...can be found at Michael's) Mix the above 3 ingredients (all dry) in a bowl. See the chart below for good flavor options. Put 1/2 cup of the this mixture in each baggie. Label it 'Cake Mix'. One batch yeilds about 8 baggies. 2 and 3/4 cups powdered sugar Flavor mix-in (see chart below) Mix the above 2 ingredients. Put 1/3 cup of this into another baggie and label it 'Cake Glaze'.

#2 Instructions on using your Cake Mix Packets 1 egg white 1 Tbs Oil 1 Tbs water Spray PAM in a mug. Pour the 'Cake Mix' powder into the mug and combine well with the above ingredients. While this is cooking, empty the 'Cake Glaze' packet into a small bowl or glass and add just enough water (1.5 Tbs) to make the glaze the consistency you'd like. Pour the glaze on top of the hot Mug Cake and ENJOY! Don't forget milk with your chocolate cake. :)

Watermelon Sorbet

3 cups of watermelon pulp and juice
1 cup sugar (may possibly be reduced)
3/4 cup water

Combine sugar and water in a saucepan and dissolve sugar. Combine with watermelon juice and chill overnight. Put in ice-cream maker until frozen. Can be used for a water melon bomb or eaten plain.

Watermelon Bomb:
Line a bowl with saran wrap and chill. Spread slightly melted green pistachio ice cream (2 pints) inside bowl and chill for 45 minutes. Put slightly melted vanilla (1 pint) on top of the pistachio and chill for 45 min. Put chopped up chocolate cookies in the sorbet and fill remaining cavity of mold. Place a sponge-type of cake on top of the bowl. Freeze until ready to serve. To serve remove from mold and smooth edges with a butter knife. Cute and delicious!

Source: Martha Stuart Magazine

Texas Sheet Cake

Dry Ingredients:
1 cups sugar
1 cups flour
1/4 tsp salt
1/2 tsp soda

Wet Ingredients:
1/4 cup buttermilk
1 eggs
1/2 cup butter flavored Crisco
1/2 cup water
2 Tbs cocoa
1/2 tsp vanilla

Frosting ingredients:
1 stick margarine
4 Tbs cocoa
6 Tbs buttermilk
4 cups powdered sugar

Combine dry ingredients together. Melt the wet ingredients in a sauce pan. Combine the wet and dry ingredients.

Bake in a greased 9x9 inch pan at 350°F until completely cooked through. If doubling recipe use a large casserole pan. Let cool slightly and pour frosting on top.

Source: Sherie K (my Mom)

Now I don’t know if Texas sheet cake originated in Texas, but you’d be hard pressed to find a Texan who doesn’t serve this rectangular chocolaty dessert. It’s a mainstay at barbecues, pot-lucks, birthday parties, picnics, bake sales or any event you need a portable sweet that can feed tons of people.

So how did it get its name? Nobody really knows. Most say it’s called Texas sheet cake because of the size of the thing, though it’s not that big. Others have said that the Texan part of its moniker stems from its popularity within the state, though I reckon you can find chocolate sheet cake just about anywhere. Then there has been speculation that a long time ago, a Texan sugar or flour company printed a sheet-cake recipe on a package and added the word "Texas" to make it more appealing.

Rolled Buttercream

(same consistency as fondant but tastes better)

1 cup Crisco (shortening) or Sweetex
1 cup Karo clear corn syrup
1/2 tsp popcorn salt
1/4 tsp lemon oil
1/4 tsp orange oil (or 1/2 teaspoon total of any citrus oils)
2 lbs (7 to 8 cups) powdered sugar
Paste food coloring, if color desired

Using heavy-duty mixer, measure all ingredients into the bowl. If you wish to colr the entire batch, add paste color at this time. (make slightly darker than desired finished color). Beat till almost mixed together, the texture of soft pie dough.

At this point, take out a small amount and store tightly wrapped in a plastic bag. This is used to soften icing if it gets to stiff (water cannot be added).

Turn out onto countertop lightly dusted with powdered sugar. Knead by hand for 2 to 3 minutes till all mixed. Check consistency frequently by taking a small piece and 'polishing' it with the palm of your hand. When it becomes glossy without sticking to your hand, enough sugar has been added. If it feels sticky, knead in more powdered sugar. Store tightly wrapped in double plastic bags in the frig. Allow to age at least 2 to 3 days. It may be kept, tightly wrapped for several weeks. Bring to room temperature before using.

Source: www.baking911recipes.com

Poppy Seed Cake

(16.3 oz) of Box Duncan Hines Yellow Cake Mix (DO NOT follow box directions)
3/4 cup sugar
1/4 cup butter, softened
1/2 cup oil
4 eggs
1 carton (8 oz) sour cream
Poppy Seeds (about 1/8 to 1/4 cup)

Icing (not for use on jar cakes):
1 cup powdered sugar
1 tsp oil
1 tsp milk
1/4 tsp vanilla

Preheat oven to 350°F. Mix all ingredients. Grease bundt pan and dust with sugar. Pour in batter. Bake for 40 to 45 minutes (test for doneness). When done let cool 5 minutes then turn out of pan onto a plate. Glaze with icing while warm.

***COMMENT: Another option for this low-fat bread (NOT!) is jar cakes. I have made these often around the holidays as gifts. Very cute and very well received.

Let me explain. You get a fairly small WIDE-MOUTH jar (you got to be able to get the cake OUT). You butter the inside and sugar it like you would on the regular sized cake. Then you fill the jar 2/3 full. Don't overfill or you will have a mess so big that you will probably just throw the jars away rather than try and start again. :) I've done that, so trust me on this one. Also trust me when I say that you definitely want to bake these on top of a cookie sheet instead of trying to balance them on the rack...I KNOW WHAT I'M TALKING ABOUT HERE.

Make sure that the top surface of the jar is clean before putting in the oven. Bake until you can stick a toothpick in it and tell it's done. Now, heres the tricky part...take the lid and put it on the hot jar...top should still be clean! Then screw the other part on top. This is a hot job so be careful. As the jars begin to cool...one by one you will hear them pop. They are sealing themselves.

Now you have jar cakes. They are supposed to be able to keep on the shelf for a couple months...but I've never had one last that long...so I cant guarentee. I've also never used larger jars...so I'm not sure how well that would work either.

I just know that people LOVE 'em. ENJOY!

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Note 09 JAN 2024 - I noticed over the years that this recipe was no longer working correctly.  I was very sad. I thought it might be because I was living up in the mountains.  Then I found an article that talked about how Duncan Hines has changed the amount of ingredients in their box.  The original recipe in one box was 16.25 oz of powder.  To reduce cost of the years, it's gone as low as 14.25 oz.  I think when I weighed my most recent one it was even lower than that.  To get the recipe to work as designed, you will have to purchase 2 boxes and measure out 16.25 oz.  Most scales only round to the nearest 10th...so measure 16.3 oz.  Then IT WORKS!!!
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Source: Patty L (my boss at Theurgy, Inc., way back in 1997...can you believe it!?!?!)

Pig Picken Cake

1 Yellow Cake Mix
4 eggs
3/4 cup oil
1/2 Tbs vanilla
1 (11 oz.) can Mandrine Oranges, undrained

Frosting:
1 Large package of Cool Whip
1 Large can of crushed pineapple, in syrup
1 box of vanilla pudding powder

Mix cake mix, eggs, oil, vanilla and oranges. Bake at 325 degrees for about 25 minutes. Cool completely. Mix all frosting ingredients and frost cooled cake.

Cooking Tips: Maybe try this recipe as individual muffin sized servings.

Source: Cyndee H (my Wonderful Step-Mother)

Pecan Pie Crust (Cheese Cake)

Crust:
1/2 cup brown sugar
1 cup flour
1 stick margarine
1/2 cup pecans

Cheese Cake:
8 oz cream cheese
1 cup powdered sugar
1 cup Cool Whip
1 tsp vanilla

1 Mix crust ingredients gently. Bake 10 minutes stirring couple of times

2 Mix ingredients for Cheesecake pour into crust and chill.

Source: Georgia A

***NOTE: She's the one that used to cut our hair when we were little. She had a salon in her house, I saw this recipe in my Mom's recipe box and it looks good. This is another one of those rare recipes that I'm hanging on to but haven't actually tried myself yet.

Earthquake Cake

1 cup chopped nuts
1 cup coconut
1 German Chocolate Cake Mix
1/2 cup Margarine
8 oz cream cheese, softened
3 1/2 (1 lb) powdered sugar

Grease 9x13 cake pan. Cover bottom of pan with nuts and coconut. Mix cake as directed on package. Pour cake batter over nuts and coconut. Mix margarine and cream cheese until smooth. Add powdered sugar and mix well. Spoon over the cake batter. Bake 1 hour at 350 degrees. Cool completely. Turn upside down on plate.

Cooking Tips
Very sweet you could try it with only half the topping mixture

Carrot Cake Cupcakes

4 eggs
2 cups sugar
1 cup vegetable oil
2 cups all-purpose flour
2 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1 tsp ground allspice
1/2 tsp salt
3 cups grated carrot

Frosting:
8 oz cream cheese, softened
1/4 cup butter or margarine softened
2 cups powdered sugar
1/2 cup flaked coconut
1/2 cup chopped pecans
1/2 cup chopped raisins

In a mixing bowl beat eggs, sugar and oil. Combine dry ingredients and add gradually to egg mixture. Stir in carrots. Fill greased or paper-lined muffin cups 2/3 full. Bake at 325 for 20 to 25 minutes or till a toothpick comes out clean. Cool for 5 minutes before moving from pan to wire rack. For frosting in a mixing bowl, beat cream cheese and butter until combined. Gradually beat in powdered sugar. Stir in coconut, pecans and raisins. Frost cupcakes once cooled. Store in refrigerator.

Yield: 2 dozen

Source: Christine H (my Sister-in-law)

Better Than Sex Cake

1 cup flour
1/2 cup softened margarine
1 cup chopped pecans
1 cup powdered sugar
6 oz of instant chocolate pudding
6 oz of vanilla pudding
3 cups milk
16 oz Cool Whip package
8 oz cream cheese
1 large Hershey's Chocolate bar

Mix flour, margarine and pecans; press into a 9 by 13-inch pan. Bake 15 minutes and cool well.

In large bowl mix cream cheese and powdered sugar until fluffy, fold in 8 ounces of Cool whip.
Spread this over the cooled crust.

Combine pudding mixes and 3 cups milk, beat well until thickened. Spread over cheese layer.

Spread last 8 ounces of Cool Whip over the pudding layer. Chill several hours and garnish with shaved chocolate.

Cut into squares to serve.