Friday Favorites-Pumpkin Edition

I love pumpkin! So I thought it would be fun to do a Pumpkin Edition of Friday Favorites...

Pumpkin Sheet Cake with Cream Cheese Frosting

16 ounces (2 cups) canned pumpkin
2 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
2 cups flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt

Beat pumpkin, sugar and oil. Add eggs, mixing well.
In another bowl combine dry ingredients. Add to pumpkin mixture.
Pour batter into greased 15x10x1-inch jelly roll pan. Bake at 350 for 25-30 minutes. Let cool, then frost with recipe below.

Cream Cheese Frosting

4 ounces softened cream cheese
5 Tablespoons melted butter
1 1/2 teaspoons of vanilla
1 3/4 cups powdered sugar 2-4 teaspoons of milk
chopped nuts for topping if desired
(taken from www.tammysrecipes.com/pumpkin_sheet_cake)
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Pumpkin Apple Streusel Muffins

2 1/2 cups all-purpose flour
2 cups sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs lightly beaten
1 cup canned pumpkin
1/2 cup vegetable oil
2 cups peeled, finely chopped apples

Streusel Topping:
2 tablespoons flour
1/4 cup sugar
1/2 teaspoon ground cinnamon
4 teaspoons butter

To make the streusel:
In a small bowl, combine flour, sugar and cinnamon. Cut in softened butter until mixture is crumbly.

For batter:
In large mixing bowl, combine flour, sugar, pumpkin pie spice, baking soda and salt, set aside. In med. bowl, combine eggs, pumpkin and oil. Add liguid ingredients to dry ingredients. Stir just until moistened. Stir in apples. Spoon batter into paper-lined muffin tins. Sprinkle streusel topping over batter. Bake in a pre-heated 350 degree oven for 30 min. or until toothpick comes out clean. Makes 18 muffins. (taken from the "Best of the Best from Iowa" cookbook)

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Pumpkin Bread Pudding

Preheat oven to 350

1C heavy cream
3/4C canned pumpkin
1/2 C whole milk
1/2 C sugar
2 large eggs and 1 yolk
1/4 t salt
1/2 t cinnamon
1/4 t ground ginger
1/8 t ground all spice or nutmeg
pinch of ground cloves (I didn't have this and it was still fine)

Wisk all of the above ingredients in a bowl

Take 5 C cubed (1 inch) day old baquette or crusty bread put in another bowl. Pour 3/4stick melted butter over it.
Toss together... then add pumpkin mixture and toss to coat.

Transfer to ungreased 8x8 baking dish. Bake until custard is set 25-30 minutes.... top with vanilla ice cream or whipped cream
(given to me by my sister-in-law, Dede)

Check out these recipes from
Kim
Amy
Shannon
LeeAnn