Pumpkin Bread

3 c. sugar
1 tsp. nutmeg
4 eggs
1 tsp. cinnamon
1 c. vegetable oil
1-1/2 tsp. salt

1. Mix all of the above ingredients together

2. Add to the above mixture:
1- 16 oz can of pumpkin
2/3 c. water
3 c. flour
2 tsp. baking soda

3. Pour into bread pan and bake at 350 for 45-60 min.

Test center by inserting a toothpick or sharp knife in. When done the toothpick or knife come out clean.

Note: I have made this bread at Christmas for friends. I baked it in a coffee can and wrapped it in a roll (tootsie roll style) with ribbons at each end.

Banana Graham Cracker Cake (no bake)

This is one of the most delicious and easiest no bake cakes you could ever make. It's always a hit wherever I take it.

1. Place a layer of whole (not crushed) graham cracker on the bottom of a 13 x 9 cake pan
2. Add a layer of sliced (long ways) bananas over the graham cracker

3. Alternate these two layers ending with graham cracker. I usually only end up with two or three layers.

4. Spread a butter cream icing over the top layer generously. Refrigerate over night.

Butter cream icing

Ingredients:
1/2 c. solid vegetable shortening
1/2 c. (1 stick) butter or margarine softened (1 c. of butter or margarine can be used if you'd rather not use the shortening
1 tsp. vanilla extract
4 c. sifted confectioners' sugar (approximately 1 lb.)
2 tbs. milk

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. Add milk and beat at medium speed until light and fluffy.

Note: Your cake will slice as nicely as any other cake would

Pineapple Upside Down Cake

Cake

3 c. flour
1-1/3 c sugar
2-1/2 tsp. baking powder
1 tsp. salt
1/2 c. shortening, margarine or butter
1 1/2 tsp. vanilla
1 c. milk
2 eggs

Topping:

1 large can (20 0z.) sliced pineapples
1-1/2 c. packed brown sugar
1/4 c. butter

Directions:

1.Take brown sugar and butter, (Topping) combine and melt in a saucepan on medium heat until the mixture is bubbly.
2. Pour mixture into a 10 inch diameter stick-free or greased cake pan with 2 inch high sides.
3. Arrange pineapple slices in a single layer on top of the mixture.
4. Preheat oven to 325 degrees F.
5. Mix flour, baking powder, and salt in a large mixing bowl. (Cake)
3. In a separate bowl, cream the sugar and butter together until light. Add eggs one at a time, beating after each addition. Add vanilla.
4. Add dry ingredients to the above mixture. Pour cake batter over topping and pineapples in the pan.
5. Bake cake until tester inserted into the center comes out clean, about 45 minutes.


Cool cake in pan on a rack for 10 minutes. Turn cake out onto a platter. Serve warm or at room temperature.


Note: This cake can be made and baked directly in an oven safe skillet providing the sides are at least 2 inches high

Coffee Cake

2 tbs. shortening/margarine or butter
1/2 c. sugar
1 egg
3/4 c. flour
2 tsp. baking powder
1/4 c. milk
1/2 tsp vanilla
Mix all of above ingredients and place in 9x13 greased pan

Filling:

mix ingredients for filling and spread over top of cake before baking
1/2 c brown sugar
2 tsp. cinnamon
2 tbs. firm butter
2 tbs. flour

Bake at 350 for 45-60 min.

Note: I love the crumb topping so I sometimes add a bit more of each topping ingredient....not exactly good for the diet...but oh oh so great on the taste buds!

Peanut Butter Cake with chips of chocolate

1. Combine next four ingredients, blend at low speed until crumbly
(reserve one cup on the side)

2-1/2 c. flour
2 c. packed brown sugar
1 c. peanut butter
1/2 c. margarine or butter

2. Add next five ingredients to remaining crumbly mixture by blending at low speed until moist:
1 tsp. baking powder
1 tsp. baking soda
1 c. milk
1 tsp. vanilla
3 eggs

3. Beat 3 min. at medium speed
4. Pour into pan
5. Sprinkle the reserved crumbly mixture plus 1 c. semi sweet chocolate pieces over top
6. Bake in 13x9 in greased pan at 350 35-40 min.