Pumpkin Swirl Bread or Bundt Cake

My friend passed this recipe along to me and I tried it last night with my sewing group. It was rather tasty, and made a very nice impression. Pumpkin is devine! Thanks Lori!

ingredients:
1 pkg (8 oz) cream cheese
1/3 cup sugar
1 egg
1 orange's zest (optional but highly suggested!)

1 3/4 cup flour
1 1/2 cup sugar
1 tsp baking soda
1 tsp salt
1 tsp cinnamon*
1/4 tsp nutmeg*
*OR 1 1/4 tsp. pumpkin spice

1 cup pumpkin puree
1/2 cup butter, melted
1 egg
1/4 cup water

directions:
1. Preheat oven to 350°.

2. Blend cream cheese, 1/3 cup sugar, 1 egg and orange zest. Set aside.

3. Combine flour, 1 1/2 cup sugar, baking soda, salt and spices. Set aside.

4. Mix together pumpkin, melted butter, 1 egg and water. Add to flour mixture, mixing just until moist.

5. Reserve 2 cups of the pumpkin/flour batter. Grease well a bundt cake pan. Pour the non-reserved batter into the bottom of the bundt cake pan. Spoon and spread cream cheese mixture over batter. Pour and spread the reserved 2 cups of the batter over the cream cheese layer.

6. Bake for 60 minutes or until tester comes out clean. Let cool for 10 minutes. Invert cake onto cake plate. Dust with powdered sugar for garnish and to make it look ultra pretty!

*You can also layer this the same way in a large 9" loaf pan.

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Chocolate Chip Pumpkin Cookies

This is the fastest cookie recipe ever! PLUS--there is no egg (and this thrills those of us that have children with egg allergies). Either way, it is quick, easy and yummy (my 3 requirements). I first had these at a church Enrichment function...I think it was "Cooking with your Food Storage" or something along those lines. A sweet lady (actually "Super-Mom" would be a more appropriate title) brought the recipe and samples. There is no oil, no fats added, no egg--so it's gotta be a better choice for dieters too!

ingredients:

1 15 oz. can pure pumpkin

1 spice cake or carrot cake mix (I think you could use yellow cake too, and add your own spices of cinnamon, nutmeg, cloves)

1 bag chocolate chips*

directions:

1. Cream together pumpkin and cake mix until well blended. Stir in chocolate chips.

2. Bake at 375 for 12-15 minutes, until not-gooey anymore.

*I'm thinking RAISINS would be good with this instead of chocolate chips...or WITH the chocolate chips.

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Pumpkin Crisp

I made this last night for a game night, and it was SO delicious and everyone really loved it. I think I first got this recipe while living in NY...and they had us make it for an Enrichment night at church. It is excellent and warm for fall eating...and anytime you want a delicious flavorful dessert.

ingredients:
1 package yellow cake mix
1 can (16 oz) solid pack pumpkin
1 can (12 oz) evaporated milk
3 eggs
1 cup sugar
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp. ground cloves
1/2 tsp. salt
1 1/2 cups chopped pecans
3 Tbsp. brown sugar
1 cup melted butter

whipped topping

directions:
Preheat oven to 350.

Grease bottom of 9x13" pan.

Combine pumpkin, milk, eggs, sugar, spices and salt in large bowl.
Pour into pan.

Sprinkle dry cake mix evenly over pumpkin mixture.
Top with pecans.
Sprinkle with brown sugar.
Drizzle with melted butter.

Bake for 55-60 minutes or until golden and set.

Cool Completely.
Serve with whipped topping.
Refrigerate leftovers.

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