Pumpkin Crunch Pudding Cake

30 oz can pureed pumpkin
12 oz can evaporated milk
1 c. sugar
3 eggs
1 t. your favorite pumpkin pie spice (I ended up using 2 t. each of cinnamon and nutmeg)

Mix together. Pour into greased 9x13 pan.
Lightly spread 1 box yellow cake mix on top (unmixed, just the powder)
Pat 1 cup chopped pecans into the cake mix.
Melt 1/2 lb. (two cubes) butter and pour over.

Bake at 350 for 50 minutes. Cool and refrigerate. Top with whipped cream. (When I brought this it had not been refrigerated for very long, maybe 15 min.)

Pumpkin Roll with Cream Cheese Icing

3 eggs
1 c. sugar
2/3 c. pureed pumpkin
3/4 c. flour
1 t. baking powder
2 t. cinnamon
1 t. nutmeg
1/2 t. salt

1. Preheat oven to 375. Line the cookie sheet with parchment paper. Spray the paper and the sides of the pan with cooking spray. (I just lined the pan with wax paper and didn't spray it)

2. Combine all the ingredients and mix well until smooth, about 2 minutes.

3. Spread the batter on the cookie sheet and smooth with the spatula. Bake for 12 to 15 minutes (mine was done in 10 min), until the top appears set and teh cake pulls away from the sides of the pan. Remove pan from oven and let the cake sit for 3 minutes. Turn the cake our onto a kitchen towel that has been sprinkled with powdered sugar (be generous with the sugar, this keeps the cake from sticking to the towel). Starting at the narrow end, roll up the cake in the towel and let it cool completely, seam side down, for 1 hour.

4. Meanwhile, prepare the cream cheese icing.

8 oz. cream cheese, softened
1 stick butter, softened
2 c. powdered sugar
1 t. vanilla

Cream together cream cheese and butter, and then add the rest of the ingredients. Beat until smooth.

5. Carefully unroll the cake and spread with icing (I used all the frosting). Reroll the cake (without the towel) and place seam side down on waxed paper. Wrap tightly and keep in the refrigerator.

Spiced Pumpkin Fudge

Here is the recipe from the Nestle Very Best Baking website. The only difference is I omit the nuts and grease my foil. I found that the timing to get to soft-ball stage was the full 12 minutes and maybe even a few extra depending on your pot/stove.

Spiced Pumpkin Fudge
Estimated Times:Preparation - 10 min Cooking - 20 min Cooling Time - 2 hrs cooling Yields - 48 servings (2 pieces per serving)

This classic holiday recipe delivers on the taste of the season -- a wonderful gift for your family and friends.
Source: www.verybestbaking.com

Ingredients:
2 cups granulated sugar
1 cup packed light brown sugar
3/4 cup (1 1/2 sticks) butter or margarine
2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
1/2 cup LIBBY'S® 100% Pure Pumpkin
2 teaspoons pumpkin pie spice
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels
1 jar (7 oz.) marshmallow crème
1 cup chopped pecans
1 1/2 teaspoons vanilla extract
Directions:

LINE 13 x 9-inch baking pan with foil. (I spray the foil with pam)

COMBINE sugar, brown sugar, evaporated milk, pumpkin, butter and spice in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234° to 240º F (soft-ball stage).

QUICKLY STIR in morsels, marshmallow crème, nuts and vanilla extract. Stir vigorously for 1 minute or until morsels are melted. Immediately pour into prepared pan. Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered. To cut, lift from pan; remove foil. Cut into 1-inch pieces. Makes about 3 pounds.

FOR BUTTERSCOTCH FUDGE:SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels for Premier White Morsels.

Pumpkin Chocolate Chip Cookies




1 cup canned pumpkin

1 cup white sugar (or ¾ cup white sugar)

½ cup vegetable oil (or ½ cup unsweetened applesauce)

1 egg

2 cups all-purpose flour

2 tsp baking powder

2 tsp ground cinnamon

½ tsp salt

1 tsp baking soda

1 tsp milk

1 Tbs vanilla extract

2 cups semisweet chocolate chips





1. Combine pumpkin, sugar, vegetable oil (or applesauce), and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda in milk and stir in. Add flour mixture to pumpkin mixture and mix well.



2. Add vanilla and chocolate chips, stir well.



3. Drop by spoonfuls on greased cookie sheet and bake at 350 degrees for 8-9 minutes or until lightly brown and firm.

Pumpkin marble cheesecake



Crust:

2 cups gingersnap cookie crumbs

½ cup finely chopped pecans (optional)

6 tbsp butter, melted



Filling:

3 packages (8 oz each) cream cheese, softened

1 cup sugar, divided

1 tsp vanilla

3 eggs

1 cup canned pumpkin

1 tsp ground cinnamon

¼ tsp ground nutmeg

Dash ground cloves



Crust:

Mix crumbs, pecans and butter; press onto bottom and 2 inches up side of 9-inch spring form pan.



Filling:

Mix cream cheese, ¾ cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, mixing on low speed just until blended. Reserve 1 ½ cups batter. Add remaining ¼ cup sugar, pumpkin and spices to remaining batter; mix well. Spoon ½ of the pumpkin batter over crust; top with spoonfuls of plain batter. Repeat in layers. Cut through batter with knife several times for marble effect.



Bake at 325 for 55 minutes or until center is almost set. Run knife around rim of pan to loose cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

gooey delicous caramel corn

1 can sweetened condensed milk
2 c br. sugar
1 c karo syrup
1 stick butter
1 tsp. vanilla

Melt the first four ingredients and bring to soft ball candy stage (when dropped in cold water, it will lose some elasticity- but when removed can be formed into an oozyish softball). I just let mine boil (while stirring) for two minutes. Remove from heat, add vanilla, and let sit for five minutes. Pour on top of six quarts (twenty-four cups popped or about 3/4 c kernals) popcorn.

I halved my recipe and still made plenty!

Very Low Fat Banana Bread

Ingredients:

1 1/2 cups flour (I used whole wheat)

1/2 cup sugar

1 1/4 t baking powder

1/2 t baking soda

1/4 t salt

1/2 t cinnamon

1 egg (or 2 egg whites)

1 t vanilla

1 cup banana, mashed

1/3 cup apple sauce

1/4 cup chopped nuts, optional

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
2. In a large bowl, stir together flour, sugar, baking powder, baking soda, salt and cinnamon. In separate bowl mix egg, vanilla, bananas and applesauce. Add to dry ingredients and stir just till combined. Pour batter into prepared pan.
3. Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean. Turn out onto wire rack and allow to cool before slicing.

Tip: Use very ripe bananas, the riper the bananas the better the bread will be. When I made it unfortunately my bananas were not ripe enough.