courtesy of allrecipes.com

2 pumpkins make LOTS of puree

NOTE: DO NOT use a graham cracker crust.  That is the picture above.  It was delicious but i burnt the crust   We are making 2 more with normal crusts.

Ingredients:

1 large can pumpkin

1 1/2 cup sugar

1 tsp salt

1 tsp ginger

1 tsp nutmeg

1 tsp cinnamon

1 can evaporated milk

4 eggs (beaten)

1 yellow cake mix

1 stick butter

1 cup chopped pecans

Directions:

Mix pumpkin, sugar, milk, and spices. Add eggs and blend.

Pour into a 9 x 11 baking pan (spray with Pam)

Sprinkle cake mix on top and using a knife, swirl through the mixture once.

Cut butter into small pieces and sprinkle on top, followed by pecans.

Bake @ 350 degrees for 1 hr and 10 minutes

Note: It can also be gluten free using a GF cake mix.  Betty Crocker now makes that.

On a side note, I’ve also gotten Shawn some GF treats from the following 2 bakeries and he loved them:

1-Flying Apron Bakery in Seattle, WA – Fremont area

2-Mariposa in Oakland, CA – I ordered stuff online, and I think some of this stuff is at Whole Foods

Banana Bread

1 1/4 cups sugar [250g; or if you like things less sweet 1 cup, 200g]
1/2 cup butter (114g, one stick)
2 eggs
1 tsp. baking soda (5g)
1 tbl. Vanilla (15ml)
1/4 cup of yogurt or sour cream [60g, you can use flavored yogurt – like maple or vanilla – if you want]
2 or 3 very brown and soft bananas
1 1/2 cup flour (195g)
1 tsp. salt (5g)

You can also add walnuts, raisins, apples or anything else you might have a hankering for.

Preheat your oven to 350 F/180C.

Cream sugar and butter. Add the eggs and incorporate. Mix the baking soda into your sour cream/yogurt. Add the sour cream/yogurt to the mix. Add bananas that have been mashed lightly. Add vanilla, and salt. Slowly add the flour and incorporate well. If you are adding nuts or anything else mix those in by hand.

Lightly grease your baking pan. Pour mixture in. Bake 20 minutes for a layer cake pan or 50-60 minutes for a loaf [do the toothpick test]

Linda’s Pumpkin Dip

• One 8oz cool whip
• 1 box instant vanilla pudding
• 1 tsp. pumpkin pie spice (nutmeg will work in a pinch)
• 15oz canned pumpkin
• Gingerbread men or graham crackers

1. Thaw cool whip. Mix pumpkin, dry vanilla pudding mix, and pumpkin pie spice.
2. Fold in thawed cool whip and serve.

Ingredients

:

• 2 cup(s) (about 10 ounces) chopped fresh or frozen (not thawed) strawberries, divided
• 1/2 cup(s) sugar
• 2 1/2 cup(s) nonfat or low-fat buttermilk
• 1/2 cup(s) half-and-half
• 2 teaspoon(s) lemon juice
• 1 teaspoon(s) vanilla extract
• Pinch of salt

Directions:

1. Combine 1 cup berries and sugar in a small bowl and let sit, stirring occasionally until the sugar has begun to dissolve, about 10 minutes. Transfer the berry mixture to a food processor or blender and process until smooth.
   
2. Meanwhile, combine buttermilk, half-and-half, lemon juice, vanilla, and salt in a medium bowl. Press the strawberry mixture through a fine-mesh sieve into the bowl. Stir, cover and chill for at least 2 hours or up to 1 day.
   
3. Whisk the sherbet mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer’s directions. During the last 5 minutes of freezing, add the remaining 1 cup chopped berries. If necessary, place the sherbet in the freezer to firm up before serving. (If the sherbet becomes very hard in the freezer, soften it in the refrigerator for about 30 minutes before scooping.)

Ingredients:

• 2/3 cup(s) cake flour (not self-rising)
• 2/3 cup(s) confectioners’ sugar
• 8  large egg whites
• 1/4 teaspoon(s) salt
• 2/3 cup(s) granulated sugar
• 2 tablespoon(s) sugar
• 2 teaspoon(s) vanilla extract
• 1 container(s) (1-pound) strawberries
• 1 cup(s) heavy cream, substitute whipping cream

Directions:

1. Preheat oven to 350 degrees F. Grease 15 1/2-inch by 10 1/2-inch jelly-roll pan. Line pan with waxed paper; grease waxed paper. Into small bowl, sift flour and confectioners’ sugar.
   
2. In large bowl, with mixer at high speed, beat egg whites and salt until soft peaks form. Sprinkle in 2/3 cup granulated sugar, 2 tablespoons at a time, beating just until whites stand in stiff, glossy peaks when beaters are lifted. Beat in vanilla.
   
3. Sift flour mixture, one-third at a time, over beaten egg whites; fold in with rubber spatula just until flour mixture is no longer visible.
   
4. Spread batter evenly in prepared pan. Bake 25 to 30 minutes or until cake springs back when lightly touched. Cool completely in pan on wire rack. Invert cake onto cutting board; carefully peel off waxed paper.
   
5. While cake cools, prepare strawberries and whipped cream. Set 5 or 6 smaller berries aside; reserve for garnish. Hull and slice remaining strawberries. In large bowl, with mixer at medium speed, beat cream and remaining 2 tablespoons granulated sugar until soft peaks form. Reserve 3/4 cup whipped cream. Fold strawberries into whipped cream remaining in bowl.
   
6. Assemble cake: With serrated knife, cut cake into 3 equal strips, about 10-inch by 5-inch each. Place 1 cake strip on platter; spread with half of strawberry whipped cream. Top with 1 more cake strip then with remaining strawberry whipped cream. Top with remaining cake. Spread reserved whipped cream on top of cake. Cut each reserved strawberry in half; use to garnish platter and top of cake. Refrigerate if not serving right away.

Ingredients:

1 8-oz package cream cheese, softened

3 Tbsp. butter, softened

1 Tbsp. fresh lemon juice

1 and 1/2  tsp. vanilla extract

5 cups powdered sugar (need 2 boxes)

Directions:

Beat cream cheese and butter at medium speed with an electric mixer until creamy; add lemon juice and vanilla, beating just until blended.  Gradually add powdered sugar, beating a low speed until blended.