Pumpkin Bread

Revised recipe from Wild About Texas Recipe Book

15 oz can pumpkin
½ cup vegetable oil
8 oz. applesauce
3 cups sugar
2/3 cup water
4 eggs
3 ½ cups flour
1 ½ tsp. salt
1 tsp. nutmeg
2 tsp. baking soda
1 tsp. cinnamon
½ tsp. cloves
1 ½ cups chopped walnuts

1.    Preheat oven to 350 degrees. Grease and flour pans.
2.    Mix pumpkin, oil, applesauce, sugar, eggs and water together.
3.    Add flour and stir well. Add 5 remaining ingredients and mix until creamy.
4.    Pour into well greased and floured pans. Or use that fabulous flour spray stuff. Baker’s Joy or store brand.
Pan sizes:
·       Two large meatloaf pans or
·       Four 3 x 2⅜ x 2¼ pans or
·       10 small aluminum pans (the real small disposable ones you can buy at the grocery store)
5.    Bake for one hour. Cool slightly before removing from pan.

Yield: 20-24 servings.

Love it with cream cheese.


Carrot Cake

Carrot Cake

Source: Patricia Swindell—Kinston, NC, best darn southern cook I ever met! She brought me a hunk of this cake in some tin foil back in 1976. It is by far one of the best things I've ever tasted! YUM and more YUM!
Instead of eating French Fries, eat carrots...but be sure they are grated and added to this cake!


2 tsp. salt
2 tsp. baking soda
1/2 tsp. cinnamon
3 tsp. baking powder
2 cups flour
2 cups sugar
4 eggs
1 cup oil
3 cups shredded carrots (can't have too many carrots)
  • Combine dry ingredients.
  • Add oil then add eggs one at a time.
  • Do not use electric mixer!! MIX BY HAND.
  • Add carrots.
  • Bake in 3 round greased and floured pans at 350 degrees until toothpick comes out clean.
  • Warning: Do not over cook!
  • Frost with Cream Cheese Frosting.
Cream Cheese Frosting:12 oz. Cream Cheese
1 tsp. Lemon Juice
1 stick Butter
1 box 10 X Sugar (approx. 4 cups)
2 Tbsp. Vanilla
1 cup chopped Pecans
  • Mix first 5 ingredients with electric mixer.
  • Stir in Nuts.
  • Frost Carrot Cake.
Here's a photo of the last time I made Carrot Cake. One recipe actually made a two layer square cake to take, and two small two layer loaf cakes - one to give away and one to keep and eat!
carrot cake
Three Layer Carrot Cake - YUM

carrot cake


Christmas Baking 2017

Oh The Christmas Baking again this year! Lots of work, but so much fun.

I inherited the Christmas cookie baking disease from my mom. She always baked lots and lots of cookies for Christmas.

I think I used about 10 lbs of butter this year, lots of flour, sugar and for sure lots of Vanilla. Here's some photos from this year. Should have taken more, but I was too busy baking, bagging and getting packages ready to mail and share.

I make a total mess when mixing. I've do all the mixing of the batter in one day so only one cleanup of the mess. The dough is put in bowls and into refrigerator until the next day. They have to sit out for a little while before I'm able to roll into balls and bake. I do bake the Spritz cookies the same day, cause the batter has to be just right to squeeze out of the cookie press.  Of course every baker needs a nice glass of Chardonnay ready and waiting...

7-Up Bundt Mini Cakes
I did buy 2 new pans this year at Walmart so I now have 6 pans. I made 2x the recipe.

Sugar Cookies
These are the best sugar cookies. Just roll into a ball, roll in sugar, flatten with a glass bottom and sprinkle with colored sprinkles. NOTE: took me years to figure out to get an empty sprinkle bottle and put green and red sprinkles in it and mix. That way you get red and green sprinkles all at once. DUH!

Reece’s Chewy Chocolate Cookies
These were not very chewy. Wonderful flavor, but they were a little too crispy. It's not easy to see if they are a little browned edges when the cookie is chocolate! 

Russian Teacakes
Everyone's favorite.

Chex Mix
My favorite. I think I did about 6x the recipe this year. Used three boxes of Corn Chex and 3 boxes of Wheat Chex and all the rest of the stuff. I also used a huge container of peanuts from Sam's Club.

Spritz Cookies
Just always have to include some green trees.

Here they are all bagged up and on my dining room table.

All Wrapped Up!

In The Box Ready for The Bow...Then Ready to Mail.

Here's a link to my first Cookie Baking blog  I wrote a few years past.

Reece’s Chewy Chocolate Cookies

3/4 cup HERSHEY'S Cocoa
1 teaspoon baking soda
1-2/3 cups REESE'S Peanut Butter Chips (10-oz. pkg.)
1-1/4 cups butter or margarine (2-1/2 sticks) , softened
2 eggs
2 cups sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt

Heat oven to 350°F. Stir together flour, cocoa, baking soda and salt; set aside.
Beat butter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheet.
Bake 8 to 9 minutes. (Do not over bake; cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 54 cookies.
PAN RECIPE: Spread batter in greased 15-1/2x10-1/2x1-inch jelly-roll pan. Bake at 350°F 20 minutes or until set. Cool completely in pan on wire rack; cut into bars. About 4 dozen bars.
ICE CREAM SANDWICHES: Prepare CHEWY CHOCOLATE COOKIES as directed; cool. Press small scoop of vanilla ice cream between flat sides of cookies. Wrap and freeze.
-- Increase flour to 2 cups plus 2 tablespoons.
-- Decrease baking soda to 3/4 teaspoon.
-- Decrease sugar to 1-2/3 cups.
-- Add 2 teaspoons water with flour mixture.
-- Bake at 350°F, 7 to 8 minutes. Yield increases to about 6 dozen.
NOTE: Xmas 2017-doubled recipe and added one 11 oz bag of Xmas M&Ms and 14 oz bag of Reece’s Pieces candy instead of the REESE's Peanut Butter Chips.

Source: https://www.hersheys.com/kitchens/en_us/recipes/reeses-chewy-chocolate-cookies-with-peanut-butter-chips.html

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