SpICy PUmpKin PanCAkes!

It is so the season for pumpkin, & what better way to start your day?

2 c. flour

1 Tbs. baking powder

1 tsp. cinnamon

1/4 tsp. ginger

1/4 tsp. nutmeg

1 tsp. salt

2 Tbs. brown sugar

1/2 c. pumpkin puree

1 3/4 c. milk

1 egg

2 Tbs. oil

Mix dry stuff.  Mix wet stuff.  Mix together.  Make pancakes.  Eat.

(Yep, those are the exact instructions in my cookbook!)
Michele

P.S.  Marie?  Tiffany?  It's been awhile!

Luscious Four-Layer Pumpkin Cake

Oh, it's almost the season for all the yummy pumpkin things!!  I just saw this recipe, and I wanted to save it because I want to make it sometime.  So, sorry I haven't actually made it yet, but when I do I will I'll let you know what we think of it.  Or if you beat me to it . . .!!!

Luxcious Four-Layer Pumpkin Cake

Pumpkin Roll

Okay, So I'm stealing someone else's recipe again. I got this one from Tiffany a while back and Brian and I LOVE it! It does take quite a bit off time (sitting in the fridge), but it's really easy and SO yummy!

Cake-
3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
3/4 cup flour

Mix ingredients together. Spray cookie sheet and line with wax paper (leave a little hanging over the edge of cookie sheet). Spray wax paper also. Pour mixture onto wax paper. Bake at 375 for 15 minutes. Sprinkle powdered sugar on a dish towel. Hold onto sides of wax paper and flip the pumpkin bread onto the dish towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Refrigerate for 1 hour.

Filling-
8 oz. cream cheese
1 tsp. vanilla
2 Tbs. butter
1 cup powdered sugar

Unroll cake. Spread topping and roll back up (not with towel :)) Wrap in foil and freeze. I let it sit in the freezer for a while and then precut slices, that way we dont have to dirty a knife every time we want a piece.

Marie Cluff

Crumble-top Pumpkin Bread or Muffins!

1 can (15 ounces) Pumpkin

1 2/3 c. sugar

2/3 c. vegetable oil

4 large eggs

3 c. flour

2 tsp. baking soda

1 tsp. salt

1 tsp. cinnamon

1/2 tsp. ground cloves ( I didn't have that, so I used pumpkin pie spice!)

1/2 c. chopped nuts (optional)

1/2 c. raisins (optional)

1. Move oven rack to low postiiton so that tops of pans will be in center of oven. Heat oven to 350 degrees. Grease bottoms of 2 pans or put muffin cups in muffin pan.

2. Mix pumpkin, sugar, oil, vanilla, and eggs in large bowl. Stir in remaining engredients except nuts & raisins. Add nuts & raisins. Divide batter evenly between pans. Sprinkle with Streusel Topping.

3. Bake regular size loaves 50-60 mins., mini loaves 30-35 mins. or muffins 18-20 mins. Enjoy!

Streusel Topping:

3 Tbls. Flour

3 Tbls. Sugar

3/4 tsp. cinnamon

2 Tbls. butter

Combine flour, sugar, and cinnamon. Cut in butter with a pastry cutter or two knives until mixture is crumbly.

Michele Peterson