The Pumpkin Patch Is Calling

It’s that time of year again . . .and the roadsides are filling up fast with those giant orange pumpkins that signal the arrival of fall. For the next two months, especially, a pumpkin is likely to show up in some form or fashion in most homes in the High Country – whether as a decorative item or in the shape of a pie or cake. We’ve got plenty of treats for you, so when you get tired of the pumpkin setting around the house, cut it up and put it to good use.

Pumpkin Pound Cake

Makes two 9 X 5-inch loaves, 16 servings each

2 cups packed light brown sugar
2 cups margarine or butter
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons ginger
1 teaspoon nutmeg
1 teaspoon salt
6 large eggs
1 can pumpkin (16-oz.)
2/3 cup confectioners’ sugar
1 tablespoon orange juice (optional)

Preheat oven to 325. Grease two 9 x 5" loaf pans. In large bowl with mixer at low speed, beat brown sugar and margarine or butter just until blended. Increase speed to high; beat until light and fluffy. Reduce speed to low; add flour, baking soda, cinnamon, ginger, nutmeg, salt, eggs and pumpkin; beat until well mixed, scraping bowl frequently with rubber spatula. Increase speed to high; beat 2 minutes, occasionally scraping bowl. Spoon batter into pans. Bake loaves 70-75 min. until toothpick inserted in center comes out clean. Cool loaves in pans on wire racks 10 minutes; remove from pans and finish cooling on racks.

Pumpkin Crumb Cake

1 box yellow cake mix
½ cup melted butter or margarine
1 egg

Filling:
1 can pumpkin (29 oz.)
2 eggs
2/3 c. evaporated milk
½ cup brown sugar
2 tsp. cinnamon

Topping:
1 cup reserved cake mix
½ cup sugar
¼ cup margarine or butter
1 tsp. cinnamon

Measure 1 cup of cake mix; set aside for topping. Combine the remaining cake mix, melted margarine and egg. Press mixture into greased 9 x 13 inch cake pan (press hard). Combine the filling and pour over cake mixture in pan. Combine ingredients for topping. Sprinkle over filling. Bake 45-50 minutes at 350 degrees. Serve with Cool Whip.

 

Pumpkin Pecan Bread

(Makes 3 loaves)

3 ½ cups self-rising flour
1½ tsp. cinnamon
1 tsp. nutmeg
3 cups sugar
2 cups canned pumpkin
1 cup oil
4 eggs
2/3 cup water
1 cup chopped nuts

Preheat oven to 350 degrees. Grease and flour three loaf pans. Sift together flour, cinnamon and nutmeg. Add sugar and mix well. Add oil, eggs, water and pumpkin all at once. Mix well, then add nuts. Pour into pans, filling each half full. Bake for 30 minutes or until toothpick stuck in middle comes out clean.

 

Pumpkin Bars

4 eggs
15 oz. can pumpkin or 1½ to 2 cups fresh, cooked pumpkin
2 cups sugar
1 cup oil
2 cups plain flour
2 tsp. baking powder
1 tsp. soda
½ tsp. salt
2 tsp. cinnamon
½ tsp. cloves
½ tsp. nutmeg
½ tsp. ginger

Mix first four ingredients in large bowl: Sift dry ingredients and stir into pumpkin mixture. Mix well and pour into greased and floured 12 x 18" pan for bars. Bake at 350 degrees for 25 to 35 minutes.

Cream Cheese Frosting:
1 (8 oz.) pkg. cream cheese
¾ stick margarine or butter
4 cups powdered sugar
1 Tbsp. milk
1 tsp. vanilla

Mix well and top cooled bars.