The holidays are at hand, and we know that means family, friends, fun…and food! With that in mind, here are a few suggestions some of our staff had for the ‘food department’. Enjoy!
Pumpkin Bread
Ingredients:
3 cups of sugar
1 cup of oil
4 eggs
2 cups of canned pumpkin
2/3 cup of water
3 1/3 cups of all-purpose flour
2 TSP of baking soda
1 1/2 TSP of salt
1 TSP of cinnamon
1 TSP of nutmeg
Directions:
Preheat the oven to 350 degrees.
Mix the sugar and oil.
Add the eggs 1 at a time and blend.
Add the pumpkin and water.
Add the remaining ingredients.
Pour into 2 greased loaf pans.
Bake for 70 minutes.
Upside-down German Chocolate Cake
Ingredients:
1 cup of chopped pecans
1 cup of coconut
German Chocolate cake mix
1 block of 8 oz cream cheese
1 stick of butter
1 box of powdered sugar
Directions:
Grease and flour a 9 x 13 inch pan.
Place the pecans and coconut in the pan.
Pour the cake mix over them (as directed on the box) and set aside.
Melt the cream cheese and the butter.
Stir in the cream cheese and the butter with the powdered sugar.
Spoon the mixture onto the cake mix batter.
Bake as directed on the cake mix box.
Add 5 – 10 minutes to the baking time.
Classic Pumpkin Spice Cake Roll
Ingredients:
2/3 of a cup of canned pumpkin
3 large eggs
3/4 of a cup of all-purpose flour
1/2 tsp of baking powder
1/2 tsp of baking soda
1/2 tsp of ground cinnamon
1/2 tsp of ground cloves
1 cup of granulated sugar
22 TSP of powdered sugar
1/4 tsp of salt
1 tsp of vanilla extract
6 TSP of butter
8 oz of cream cheese
Directions:
Preheat the oven to 375 degrees.
Grease the baking pan.
Add parchment paper.
Grease the paper and dust with flour.
Mix the eggs and sugar until thick and pale yellow.
Combine the dry ingredients in a small bowl.
Add the egg mixture, along with the pumpkin.
Stir together until smooth.
Pour the mixed batter into the prepared pan.
Spread a kitchen towel on the counter and sprinkle with powdered sugar (you’ll need this after baking).
Bake at 375 degrees for 13 – 15 minutes.
Remove the cake and turn out onto the prepared kitchen towel.
Roll up the cake with the towel.
Let it cool.
The Filling:
Beat the cream cheese and butter in a large bowl with an electric mixer until smooth.
Gradually add in the powdered sugar and vanilla extract.
Once combined, turn up the mixer to medium-high and beat for 1 minute.
Unroll the cooled cake.
Spread the mixture onto the cake.
Roll the cake back up.
Wrap it in plastic wrap and refrigerate for at least an hour.
Sprinkle with powdered sugar, slice, and serve.
Chocolate Peanut Clusters
Ingredients:
1 12 oz German Chocolate bar
12 oz of semi-sweet chocolate
24 oz of white almond bark
24 oz of brown almond bark
1 jar of salted dry roasted peanuts
1 jar of unsalted peanuts
Directions:
Chop up and break apart the chocolate and almond bark.
Put all of it into a crock pot.
Do not stir.
Put the crock pot on low for 2 hours then stir.
Drop, by spoonfuls, onto wax paper.
Let cool.
