Yield: 10 cups

Ingredients

1/2 cup shortening

2/3 cup sugar

1 egg, beaten

1 cup milk

2+ cups flour

3 teaspoons baking powder

1/2 teaspoon salt

Grated rind of 1/2 lemon

Directions

1. Cream the shortening and sugar until light.
2. Add eg, then milk, and lemon rind.
3. Sift together flour, baking soda and salt.
4. Mix into shortening and sugars. adding more flour as needed.
5. Pat out into shortcakes and bake on an un-greased cookie sheet at 350-400°F until lightly browned

Serves: 8-10

Ingredients

Streusel:

1/2 cup flour

1/2 cup packed brown sugar

3/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/8 ground ginger

4 tablespoons (1/2 stick) butter, melted

1/4 cup chopped pecans

Cake:

1/2 cup sugar

6 tablespoons (3/4 stick) butter, at room temperature

3/4 cup pumpkin purée

2 tablespoons milk

2 tablespoons sour cream

1 egg

1 teaspoon vanilla extract

1 cup flour

1 1/4 teaspoons baking powder

1 1/2 teaspoons ground cinnamon

3/4 teaspoon ground cloves

1/2 teaspoon ground ginger

Glaze:

3/4 cup powdered sugar

1/2 teaspoon maple extract

1 tablespoon milk, or more, as needed

Chopped pecans, for garnish

Instructions

1. Preheat oven to 350°F. Line a 9-inch round cake pan with a circle of parchment paper in the bottom and coat with cooking spray.
2. Streusel: In a bowl, combine all but the pecans, and mix with a fork until all ingredients are incorporated. Set aside.
3. Cake: In a bowl, beat sugar and butter until light and fluffy, 3-4 minutes. Add pumpkin purée, milk and sour cream, and mix until well incorporated. Add egg and vanilla extract and mix until smooth. In another bowl, whisk together flour, baking powder, cinnamon, nutmeg, cloves, ginger. Add dry ingredients to batter and mix until smooth.
4. Spread half the cake batter in the bottom of the prepared cake pan. Top batter with about half the streusel mixture. Spread remaining cake batter over streusel. Sprinkle chopped pecans over the top of the cake batter.
5. Bake 24-26 minutes, or until a toothpick inserted into the center comes out only with a few crumbs. Remove cake from oven and allow to cool in the pan about 5 minutes. Remove to finish cooling on a cooling rack.
6. Glaze: Combine powdered sugar, maple extract and milk in a small bowl and whisk until smooth. You can always add a little more sugar or milk, if needed. Drizzle the glaze over the coffee cake. Garnish with chopped pecans.

Serves: 8

Ingredients

Pie:

1 can pumpkin purée (15 ounces)

1 can sweetened condensed milk (14 ounces)

1 egg

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

3/4 teaspoon ground cinnamon

1 9-inch frozen pie crust, unbaked

Crumble:

3/4 cup pecan halves

1/2 cup brown sugar

4 tablespoons (1/2 stick) butter, at room temperature

Instructions

1. Pie: Preheat oven to 375°F. In a bowl, stir together pumpkin purée, sweetened condensed milk, egg, salt, nutmeg, ginger and cinnamon. Pour into unbaked pie shell. Place filled pie on baking sheet and bake 25 minutes.
2. Crumble: While pie bakes, stir together pecans, brown sugar and butter together in a bowl until well incorporated.
3. Remove pie from oven and sprinkle crumble over the top. Return to oven and bake an additional 30 minutes. Remove from oven and cool completely. Place in fridge and chill 1 hour before serving.

Servings: 24

Ingredients

Cake:

2 cups flour

1 teaspoon baking soda

1 teaspoon salt

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon pumpkin pie spice

4 eggs

2 cups sugar

1 cup vegetable oil

1 can pumpkin purée (15 ounces)

Frosting:

1 cup (2 sticks) butter, softened

1 package cream cheese (8 ounces), softened

2 teaspoons vanilla extract

3 cups powdered sugar

Candied Pecans:

1/2 cup brown sugar

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

2 tablespoons water

1 cup chopped pecans

Instructions

1. 1. Cake: Preheat oven to 350°. Coat a 13-by-18-inch rimmed baking sheet with cooking spray.
   2. In a bowl, whisk together flour, baking soda, salt, baking powder, cinnamon and pumpkin pie spice. In another bowl, combine eggs, sugar, vegetable oil and pumpkin purée until fully incorporated. Slowly add the flour mixture, stirring well after each addition, until fully incorporated.
   3. Pour the batter onto the prepared baking sheet and spread evenly. Bake 25-30 minutes or until a toothpick inserted comes out clean. Let cool completely.
   4. Frosting: Cream together butter and cream cheese in a mixing bowl until light and fluffy. Add vanilla and powdered sugar, and mix until smooth.
   5. Candied Pecans: Line a baking sheet with parchment paper. In a skillet over medium-high heat, combine brown sugar, salt, cinnamon and water. Cook, stirring 1-2 minutes or until the sugar dissolves and the mixture is slightly bubbling.
   6. Stir in pecans and cook for an additional 2 minutes, stirring to coat pecans. Remove from heat and spread pecans evenly on parchment paper. Allow to cool completely. Spread frosting evenly over cooled cake and sprinkle with candied pecans.

Makes: ~40 cookies

Ingredients

1 stick butter, melted

1/4 cup milk

1/2 tsp salt

1/2 cup cocoa

2 cups sugar

3 cups quick oatmeal*

1 tsp vanilla

* You may substitute nuts or coconut for oatmeal, if desired.

Directions

1. 1. Melt butter over low-med heat.
   2. Combine butter, milk salt, sugar and cocoa in saucepan.
   3. Bring to a boil and boil two minutes only.
   4. Remove from heat and stir in oats and vanilla.
   5. Drop by spoonful on wax paper.

If the cookies are not setting, try boiling longer.