Recipe of the Week

Pumpkin Dessert
This is a great recipe for those who are not so fond of pumpkin pie. Everyone loves this dessert so give it a try even if you don’t like pumpkin pie!

Crust:
1 box yellow cake mix
1 egg
1 cube butter (softened)

Empty the contents of the cake mix in a bowl, reserve 1 cup for topping. Cream the egg and butter with the remaining cake mix. Spread mixture evenly across the bottom of a greased 9x13’’ baking dish.

Filling:
1 16 oz. can pumpkin
2 eggs
1 cup evaporated milk
1 cup sugar
1 tsp. cinnamon
½ tsp. ginger
¼ tsp. cloves
Mix all ingredients together and pour over the crust.

Topping:
1 cup reserved cake mix
¼ cup butter (softened)
2 T Sugar
1 tsp. cinnamon

Cut ingredients with a pastry knife until crumbly and pea sized. Sprinkle on top of filling. Bake at 350 degrees for one hour. Serve warm or chilled with a dollop of whipped cream.


Pumpkin Bread
1 1/3 cups vegetable oil
5 eggs
1 16 oz. can pumpkin
2 cups flour
2 cups sugar
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon baking soda
2 3 oz. packages vanilla pudding mix (regular or instant)
1 cup chopped nuts (optional)

Mix oil, eggs, and pumpkin. Sift together dry ingredients. Add pumpkin mixture to dry mixture and mix until blended. Pour into greased large loaf pans. Bake for one hour at 350 degrees.


Optional Cream Cheese filling:
1 8 oz. package cream cheese
½ cup sugar
1 egg
1 teaspoon vanilla