Pumpkin Cake
4 eggs
2 cups sugar
1 cup oil
2 cups flour
2 tsp. baking soda
2 tsp. cinnamon
0.5 tsp. salt
2 cups pumpkin (1 can pumpkin - NOT pie filling)
Cream eggs and sugar together until light. Add oil, continuing to beat. In separate bowl, combine flour, baking soda, cinnamon, and salt. Gradually add dry ingredients. Add pumpkin, mixing well.
Bake in well greased and floured bundt cake pan. Bake at 350° for 50-55 minutes. Cool in pan for 10 minutes, then turn out and let cool completely.

Cream Cheese Frosting:
1 stick butter
3 oz. cream cheese
1 tsp. vanilla
1 lb. conf. (powdered) sugar
May also add chopped pecans to frosting or stud cake with pecan halves (very pretty).

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CREAMY PUMPKIN DIP
Dip gingersnaps or sliced apples in this creamy pumpkin dip that tastes like pumpkin pie.

Dip Ingredients:
·  1 (8-ounce) package cream cheese, softened
·  1/2 cup Sour Cream
·  2 cups powdered sugar
·  1 (15-ounce) can pumpkin
·  1 tablespoon orange juice concentrate
·  1 tablespoon ground cinnamon
Dippers Ingredients:
·  Gingersnaps, graham crackers or sliced apples

Instructions:

Combine cream cheese, sour cream and powdered sugar in large bowl. Beat at medium speed until creamy. Reduce speed to low; add pumpkin. Beat until combined. Stir in cinnamon and orange juice concentrate until well mixed. Refrigerate (at least 1 hour) until serving.

Serve with gingersnaps, graham crackers or sliced apples.
Yield: 32 servings

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Anyone else please post your favorite apple, pumpkin or other harvest type seasonal recipes- when I find another special apple recipe I am looking for, I'll also post here.

 

Shelter