Pumpkin Spice Bundt Cake

3/4 cup butter

2 cups sugar

15 oz. can pumpkin

4 eggs

1 tsp vanilla

3 cups flour

2 1/2 tsp cinnamon

2 tsp baking soda

1 1/2 tsp cloves

1/2 tsp salt

1 cup chopped walnuts

1 cup raisins (optional)

Mix ingredients well. Grease and flour 10 inch fluted tube pan. Cook at 350 degrees for 55-65 minutes. Cool for 10 minutes, then dump out. Spread icing on top.

ICING:

1/2 cup butter

1 cup sugar

5 oz. evaporated milk

1/4 cup maple syrup

1/4 tsp vanilla

Melt butter in a saucepan. Stir in sugar and evaporated milk, stirring constantly, until it boils. Boil for 6 minutes. Remove from heat and add maple syrup and vanilla. Pour into another bowl and cool for 10 minutes. Beat 8-10 minutes, until thick and creamy. Spread on cake.

Rave Review Coconut Cake

*recipe from my mom's friend, Roly Ellis*

1 box yellow cake mix

1 box vanilla instant pudding

1 1/3 cup water

4 eggs

1/4 cup oil

2 cups coconut

1 cup chopped walnuts or pecans

-Mix ingredients. Pour into greased and floured 9x13 inch pan, or 3 9-inch pans. Bake at 350 degrees for 35 minutes.

Coconut Cream Frosting:

4 TBSP butter, divided

2 cups coconut

8 oz. cream cheese

2 tsp milk

3 1/2 cups powdered sugar

1/2 tsp vanilla

Melt 2 TBSP butter in a skillet. Add coconut; stir over medium heat until golden brown. Spread on a absorbent paper towel. Cream the remaining 2 TBSP butter with cream cheese. Add remaining ingredients and mix well. Stir in 1 3/4 of toasted coconut. Ice the cake. Then sprinkle remaining toasted coconut over the top of the cake.

Iced Pumpkin Cookies

COOKIE:

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon salt

1/2 cup butter, softened

1 1/2 cups white sugar

1 cup canned pumpkin puree

1 egg

1 teaspoon vanilla extract
1 cup chocolate chips

ICING:

2 cups confectioners' sugar

3 tablespoons milk

1 tablespoon melted butter

1 teaspoon vanilla extract

1) Mix all ingredients well.
2) Place on lined cookie sheet with large sized cookie scoop.
3) Bake at 350 degrees for 15-20 minutes.
4) Cool completely on cooling rack before using a basting brush to brush on the glaze.

Oatmeal Butterscotch Cookies-Mel's kitchen cafe

• 1 cup (2 sticks) butter, softened to room temperature
• 1 cup packed light brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 cups all-purpose flour
• 2 3/4 cups old-fashioned rolled oats
• 2 cups butterscotch chips
• 
  

1. Cream together the butter and sugars. Add eggs and vanilla. Beat until light and fluffy. Add baking soda, powder, and salt and mix. Add flour, oatmeal and chocolate chips. Mix until combined.
2. Bake at 350 degrees for 10-12 minutes.

Zucchini Bread Pancakes

Adapted from smittenkitchen.com

2 large eggs


3 tablespoons vegetable oil


2 tablespoons brown sugar


1/4 cup buttermilk (used soy milk)

1/2 teaspoon vanilla extract


2 cups shredded zucchini

1 cup flour (half can seamlessly be swapped with a whole wheat flour)

1/4 teaspoon salt


1 teaspoon baking soda


1 teaspoon ground cinnamon


1/8 teaspoon ground or freshly grated nutmeg

Double Chocolate Pound Cake

*From my dear friend, Miriam*

1 Chocolate Cake Mix

1 cup sour cream

1/2 cup water

12 oz. chocolate chips

4 oz. box chocolate pudding mix

1 cup oil

4 eggs

Mix all ingredients together. Spray bundt pan with non-stick cooking oil. Preheat oven to 350. Bake for 50 minutes.