Pumpkin Brownies

Brownies:
1 (15 ounce) can solid pack pumpkin
4 eggs
3/4 cup vegetable oil
2 tsp vanilla extract
2 cups all-purpose flour
2 cups sugar
1 Tbs pumpkin pie spice
2 tsp ground cinnamon
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Frosting:
6 Tbs butter or margarine, softened
1 (3 ounce) package cream cheese, softened
1 tsp vanilla extract
1 tsp milk
1/8 tsp salt
1 1/2 cups powdered sugar


For brownies:
Preheat oven to 350°F.

In a mixing bowl, beat pumpkin, eggs, oil and vanilla until well mixed. Combine dry ingredients; stir into pumpkin mixture and mix well. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350°F for 20-25 minutes or until brownies test done with a wooden toothpick. Cool.

For frosting:
In a small mixing bowl, beat the butter, cream cheese, vanilla, milk and salt until smooth. Add powdered sugar; mix well. Frost brownies. Store in the refrigerator.

Fudge Brownies

1 cup butter or margarine
6 (1 ounce) squares unsweetened chocolate
4 eggs
2 cups sugar
1 tsp vanilla extract
1/2 tsp salt
1 cup flour
2 cups chopped walnuts (optional)
powdered sugar


Preheat oven to 325°F.

In a saucepan over low heat, melt butter and chocolate; cool for 10 minutes. In a mixing bowl, beat eggs, sugar, vanilla and salt. Stir in the chocolate mixture. Add flour and nuts; mix well.

Pour into a greased 11-in. x 7-in. x 2-in. baking pan (cake pan). Bake at 325°F for 45-50 minutes or until a toothpick inserted near the center comes out with moist crumbs. Cool. Dust with powdered sugar.

Lemon Pound Cake

1 (18.25 ounce) package lemon cake mix
1 (3 ounce) package instant lemon pudding mix
4 eggs
1 cup water
1/3 cup vegetable oil


Preheat oven to 350°F. Grease and flour one 10 inch bundt pan.

Combine cake mix, pudding mix, eggs, water, and oil in a large bowl. Beat at medium speed for 2 minutes. Pour into prepared pan.

Bake at 350°F for 50 to 60 minutes. Let cake cool in pan for 10 minutes then remove from pan and let cool completely. Sprinkle with confectioner's sugar or cover it with frosting.

Lemon Apricot Cake

1 (18.25 ounce) package lemon cake mix
1 cup apricot nectar
3/4 cup vegetable oil
1/3 cup white sugar
4 eggs
2 cups confectioners' sugar
3 Tbs lemon juice
1 dash vegetable oil


Preheat oven to 325°F (165°C). Grease one 10 inch tube or bundt pan.

Combine the cake mix, white sugar, 3/4 cup vegetable oil, and apricot nectar together. Beat in the eggs one at a time, mixing well after each addition. Pour the batter into the prepared pan.

Bake at 325°F (165°C) for 1 hour. Let cake cool in pan for 10 minute then invert onto a serving dish and pour glaze over cake while it is still warm.

To Make Glaze: Combine the confectioners' sugar, lemon juice and the 3 drops of oil, mixing until smooth. Use immediately to pour over still warm cake.

Chocolate Rum Cake

1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup white rum
1/2 cup chopped walnuts
1/2 cup butter
1 cup white sugar
1/4 cup white rum
1/4 cup water


Preheat oven to 325°F (165°C). Grease one 10 inch Bundt pan. Place chopped nuts in the bottom of the Bundt pan.

With an electric mixer beat cake mix, pudding mix, eggs, oil, 1/2 cup of the water, and 1/2 cup of the rum on high speed for 2 minutes. Pour batter into prepared Bundt pan over the top of the chopped nuts.

Bake at 325°F (165°C) for 50 to 60 minutes.

To Make Rum Glaze: In a saucepan combine the butter or margarine, sugar, 1/4 cup of the rum, and 1/4 cup of the water. Bring mixture to a boil and cook for 2 minutes. Pour immediately over still warm cake.

Easy Slow Cook Caramel Rice Pudding

3 cups cooked white rice
1/2 cup raisins
1 tsp vanilla
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 Tbs sugar
1 tsp ground cinnamon

Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray.

Mix all ingredients except sugar and cinnamon in cooker.

Cover and cook on low heat setting 3 to 4 hours or until liquid is absorbed. Stir pudding.

Sprinkle pudding with sugar and cinnamon. Serve warm.

Coffee with a bit of Toffee Cake

Sorry it's been such a long while. But life sometimes gets to you like that. I thought I would restart with a rockin' cake recipe! Enjoy!


1/4 cup instant coffee granules or crystals
1/4 cup boiling water
1 box Moist white cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
1 container (1 lb) vanilla frosting
1/4 cup caramel topping
3 bars (1.4 oz each) chocolate-covered English toffee candy, coarsely chopped


Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. In small bowl, dissolve coffee granules in boiling water.

In large bowl, beat cake mix, 1 cup water, the oil, eggs and coffee mixture with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally (batter will be lumpy). Pour into pan.

Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.

In medium bowl, mix frosting and caramel topping. Frost cake with frosting mixture. Sprinkle with toffee candy. Store loosely covered at room temperature.
High Altitude (3500-6500 ft): Bake 33 to 38 minutes.