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Eating Well: Popular pumpkin perfect for favorite breads, desserts

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When I think of fall baking, my thoughts immediately turn to apples and pumpkin. My mother used to always grow this huge pumpkin patch in her vegetable garden and she used her pumpkins to make delicious homemade pie, strictly from scratch.

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Sadly, I don't have that recipe, but I do have a few other favorites for which I use the much more convenient canned version that requires way less work. And after a long absence, due to a pumpkin shortage last year, the popular ingredient is now once again available on store shelves.

All of these recipes are easy and wonderfully delicious, with the exception of the Pumpkin Roll that requires a little more time, but is well worth every minute of it.

I make this recipe over both the Thanksgiving and Christmas Holiday and pull it out of the freezer for slicing at a moments notice. Visitors love the creamy texture of the frosting on the inside and I've even topped it with Cool Whip a time or two for something a little bit extra special.

The Impossible Pumpkin pie is exceptional, with the Bisquick making the desserts own special crust that is subtle, but yet noticeable, and just enough to satisfy.

The Pumpkin Delight and the Pumpkin Bread are also foolproof, with the latter freezing very nicely either in whole loaf form or sliced for easy use when ready to serve.

If you're a pumpkin lover, you are definitely going to like the simplicity of these recipes. If you like the variety pumpkin pie spice affords, you can substitute that for the cinnamon in the recipes.

Until next time, from my kitchen to yours, happy baking!

Pumpkin Delight

Preheat oven to 350 degrees.

Mix:

1 can (15 oz.) pumpkin

1 can (13 oz.) evaporated milk

3 large eggs, beaten

1 cup brown sugar

3 tsp. cinnamon

½ tsp. salt

Place ingredients in a greased 9x13 inch cake pan. Sprinkle one box dry yellow cake mix over top. Sprinkle 1 cup chopped pecans or walnuts over the cake mix. Melt one cup butter and drizzle over the top. Bake 50 minutes or until done. Serve with whipped topping.

Impossible Pumpkin Pie

¾ cup sugar

½ cup Bisquick baking mix

2 tbsp. margarine or butter

1 can (13 oz.) evaporated milk

2 eggs

1 can pumpkin (15 oz.)

2 tsp. cinnamon

2 tsp. vanilla

Heat oven to 350 degrees. Grease pie plate, 9x1 ¼ or 10x1 ½ inches. Beat all ingredients until smooth, one minute in blender on high or two minutes with hand beater. Pour into plate. Bake about 50-55 minutes or until knife inserted in center comes out clean.

Pumpkin Roll

3 eggs, beaten

1 tsp. soda

1 cup sugar

¾ cup flour

2/3 cup pumpkin

½ tsp. cinnamon

1 tsp. salt

Mix together and pour into jelly roll pan with waxed paper on bottom. Bake at 350 degrees for 15 minutes. Let cool.

Filling: Beat together

8 ozs. cream cheese

1 tsp. vanilla

2 tsp. soft margarine

1 cup powdered sugar

Remove cake from pan and place on parchment paper sprinkled with powdered sugar. Roll up on surface sprinkled with powdered sugar. Freeze and slice.

Yummy Pumpkin Bread

3 ½ cups flour

2 tsp. baking soda

1 ½ tsp. salt

3 tsp. cinnamon

2 cups brown sugar

1 cup vegetable or canola oil

4 eggs

2 cups canned pumpkin

Preheat oven to 325 degrees. Spray two loaf pans with Pam. In a large mixing bowl, combine all the ingredients until blended. Pour batter into pans and bake for about 70 minutes. May take longer depending on your oven. Keep checking and bake a few minutes longer, if needed. Cool on wire racks. Cut and serve with softened butter.

khuber@westfargopioneer.com

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