Wednesday, October 27, 2010
Pumpkin Cake
From kitchen of Louise Easley Beard, Pea Ridge
1 box yellow cake mix, reserve 1 c.
1/4 lb. margarine
1 egg
Combine and press into a 13- by 9- by 2-inch pan.
Filling:
1 lg. can pumpkin
3 eggs
1/2 c. brown sugar
1/2 c. white sugar
2/3 c. milk
1 tsp. cinnamon
Combine and pour over first layer.
Topping:
1 c. cake mix
1/4 - 1/2 c. flour
1/2 c. chopped nuts
1 tsp. cinnamon
1/2 stick margarine
1/4 c. white sugar
1/2 c. brown sugar Mix and crumble over filling. Bake for 55 to 65 minutes at 350°.
***
Pumpkin Bread
From kitchen of Anita Doss, Rogers
3 1/2 c. flour
3 c. sugar
4 eggs
3/4 c. oil
3/4 c. water
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. ground cloves
1 can pumpkin
1 tsp. salt
2 tsp. soda
1 tsp. baking powder
2 c. raisins, optional
Mix all ingredients together well. Pour into two greased and floured loaf pans. Bake for one hour at 350° or until toothpick comes out clean.
Subscribers -The Times would like to share your recipes. Recipes may be dropped off at the office at 981 N. Curtis Ave., faxed to 451-9456, mailed to P.O. Box 25, Pea Ridge, AR, 72751 or e-mailed to [email protected].
Opinion, Pages 4 on 10/27/2010