PUMPKIN LOAF AND AN OLDIE

On several occasions I have mentioned when our children have the opportunity to cook in their individual classrooms. This week I will share a story and a recipe from our Lexie's class. Ms. Donna is her teacher and they do the neatest things. Can you imagine trying to corral about 14 3-year-olds to bake a cake or cook something special? Well, Ms. Donna can work miracles with the children, and their latest creation was pumpkin loaf. The children carved a pumpkin for Halloween and then talked about the "orange stuff" in the middle. Using the orange stuff, they made this delicious loaf. It can be served with cream cheese frosting, if desired.

Pumpkin Loaf

2 cups sugar

1 1/2 cups vegetable oil

4 eggs

2 cups flour

1 teaspoon salt

3 teaspoons cinnamon

2 teaspoons baking soda

1 (18 ounce) can pumpkin

Mix sugar, eggs and oil. Add rest of ingredients alternately with pumpkin. Bake at 350 degrees for loaf pan or 325 degrees for cupcakes or bars for about 45 minutes to 1 hour.

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Marilyn Chapman of Cape Girardeau shares a cake and glaze recipe with us that first appeared in Mary Blue's column 40 or more years ago. Many years later she reprinted it because so many people requested the recipe. Now, some 25 years after the second printing, it appears in this column.

Prune Cake With Butterscotch Glaze

Sift together and set aside:

2 cups flour, sifted

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon allspice

In a large mixing bowl beat together:

1 cup corn oil

1 1/2 cups sugar

Add 3 eggs, one at a time, beating well after each addition.

Stir in 1-teaspoon vanilla

Add sifted dry ingredients to above, alternately, with 1 cup buttermilk, about 1/3 at a time.

Stir in 1 1/2 cups coarsely cut cooked, drained, pitted prunes and 1 cup chopped nuts (your preference).

Pour into an ungreased 9-inch tube pan with removable bottom.

Bake in 350-degree oven until cake tester inserted in center comes out clean, about 1 hour. About 15 minutes before cake is done, prepare glaze. Pour glaze over cake in pan and allow to cool completely.

Glaze:

1 cup sugar

1/2 cup buttermilk

1/4 cup (1/2 stick) margarine or butter

1/2 cup light corn syrup

1/2 teaspoon baking soda

1/2 teaspoon vanilla

Cook ingredients in a 3-quart saucepan over medium heat, stirring occasionally. Bring to a full boil and boil 10 minutes. While sauce is hot, pour over cake in pan. Cool cake completely before removing from pan.

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With Thanksgiving just around the corner, one Cape Girardeau cook planning to make her family's favorite dessert for the holiday. She especially likes it because it is easy and the grandchildren help with making it.

Pumpkin Pie Dessert

4 eggs, slightly beaten

1 can pumpkin

1 can evaporated milk

1 1/2 cups sugar

2 teaspoons pumpkin pie spice

1 teaspoon salt

1 yellow cake mix

1 cup chopped nuts, optional

1 1/2 sticks margarine, melted

Combine first 6 ingredients. Pour into a greased 9x13-inch baking pan. Sprinkle with dry yellow cake mix and chopped nuts. Drizzle with melted margarine. Bake at 350 degrees for about 1 hour.

It is apple time, so in the next few weeks I will share with you some apple recipes that we enjoy. One in particular that I have made for Sunday school and other breakfasts is a lasagna that can be made the night before and baked the next morning.

Apple Lasagna

6 no-boil lasagna noodles, or regular noodles that have been cooked and drained

2 cups (8 ounces) shredded Cheddar cheese

1 cup ricotta cheese

2 eggs, lightly beaten

1/4 cup granulated sugar

1 teaspoon almond extract

2 cans (20 ounces each) apple pie filling

1 cup sour cream

1/3 cup packed brown sugar

Grease a 9x13-inch baking pan. Combine the Cheddar cheese, ricotta cheese, egg, granulated sugar and almond extract in medium sized bowl, blend well. Spread a can apple pie filling over the bottom of prepared pan. Layer three of the noodles over the filling, and then spread cheese mixture over noodles. Top with remaining noodles, then remaining can of apple pie filling. You may wish to top with a few chopped pecans at this point. Bake the lasagna 60 minutes and allow to cool 15 minutes before cutting. To serve, combine the sour cream and brown sugar. Plate up desired serving and top with the sour cream mixture.

I have sprinkled some dry granola cereal on the very top and around on the plate. It adds a nice crunch to the lasagna.

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A nice appetizer or a dessert buffet recipe is next. I have served it either way and everyone always wants the recipe.

Apple Pecan Caramel Brie

1 Granny Smith apple, chopped

1 1/2 teaspoons butter

2 tablespoons sugar

Cinnamon to taste

3/4 cup pecans, broken

1 teaspoon butter

3 tablespoons sugar

Pinch cinnamon

Pinch cardamom

Saut the apple in 1 1/2 teaspoons butter. Add the sugar and cinnamon, to taste. Set aside. Caramelize the pecans in butter, sugar, cinnamon and cardamom over medium heat until sugar is dissolved. Set aside.

Caramel Sauce

1/4 cup butter

3/4 cup brown sugar

1/2 teaspoon vanilla

3 tablespoons cream

Combine the sauce ingredients and heat until smooth.

Split a small Brie wheel. Press one-half of the pecans and apples into half of the cheese. Replace the top of the Brie. Heat in oven or microwave until soft. Top with remaining apples and pecan mixtures. Top all with caramel sauce. Serve warm with crackers or mini-grahams.

Mrs. Melvin Fiedler of Altenburg has a recipe to share for apple cake.

Fresh Apple Cake

2 cups sugar

1 cup oil

2 eggs

2 1/2 cups flour

1 teaspoon vanilla

1 teaspoon salt

1 teaspoon baking soda

2 teaspoons baking powder

1 cup nuts

3 cups chopped apples

Mix in order given. Bake in a greased 9x13-inch baking pan at 350 degrees for 50 minutes. Frost with a thin icing of powdered sugar and orange juice.

I hope you enjoy today's variety of recipes, and I look forward to next week. Be sure to send in your favorite recipes to share with others.

Have a wonderful week, and happy cooking.

Susan McClanahan is administrator at the Cape Senior Center. Her cookbook collection tops 2,000 books. Recipes published are not kitchen-tested by the Southeast Missourian staff.