Pumpkin Praline Cake

Our dessert for the Thanksgiving holiday...one of the best cakes ever!

Preheat oven 325º

1/2 cup  butter

1 cup light brown sugar,

   packed

1/4 cup heavy whipping

   cream

1 cup chopped pecans

In a small sauce pan on low heat, mix together butter, brown sugar and heavy cream, stirring constantly just until butter is melted. Pour mixture into 2 (9 inch) round cake pans and then sprinkle with chopped pecans; set aside.

1 (18.25 oz) yellow cake mix

4 eggs (room temperature)

1/3 cup canola oil

1/2 cup water

1-1/4 cups (from 15 oz. can)

   pumpkin; not pumpkin pie

   mix (reserve remaining for

   topping)

2 tsps. ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

In a large  mixing bowl, combine eggs, oil, water and pumpkin on medium speed until well mixed. Add cake mix and spices; beat on medium speed about 2 minutes. Pour over pecan mixture and then bake about 40 minutes OR until tests done. While the cake is still very warm, place a piece of waxed paper on top of the cake pan and then place a rack on top of the waxed paper; turn over to invert onto the waxed paper; allow cooling completely. (The waxed paper makes it easier to stack the layers when assembling).

Topping:

1-3/4 cup heavy whipping

   cream

1/3 cup powdered sugar

1 teaspoon vanilla

1/4 teaspoon pumpkin pie

   spice

Remaining pumpkin (about

   1/2 cup)

In a small mixing bowl on high speed, beat heavy cream powdered sugar, vanilla and pumpkin pie spice until stiff peaks. Fold in pumpkin and then frost both layer tops of the cake. Garnish with pecan halves if desired. Refrigerate.

carrot soufflé

This is one of our family

favorites at holiday dinners;

also great for potlucks!

2 pounds carrots, peeled and

   cut into rounds

1/2 cup butter, melted

   (1 stick)

3 Tbls. all-purpose flour

1 teaspoon baking powder

1 cup granulated sugar

3 eggs, slightly beaten,

   (room temperature)

1 teaspoon vanilla

Powdered sugar for dusting

   on top

Heat oven 350º lightly butter 11x7 inch baking dish OR 2 quart casserole dish.

Scrubb carrots and then cut into rounds. Place in a large pot, cover carrots with water and bring to a low boil for about 20 to 25 minutes, drain and then add melted butter. Mash with a potato masher until smooth. (I used a hand held blender and pureed the carrots, leaving a few small bits.) In a small bowl whisk together flour, baking powder and sugar and then pour into carrot mixture; stir to mix well. Add eggs and vanilla and continue to stir until very well mixed. Pour into prepared baking dish and then bake about 45 minutes, until center is firm. Sprinkle with powdered sugar is desired.

Brenda’s Sweet potato biscuits

3/4 cup shortening

1 teaspoon sugar

1/4 teaspoon salt

2 cups mashed sweet

   potatoes

3 cups self-rising flour

Work shortening, sugar and salt into potatoes. Work in 2-1/2 cups flour. Reserve 1/2 cup flour to pat out biscuits. Bake at 450º for 10 to 15 minutes.

If you would like to share your recipes with the community, please send them to:

or you can email me at: gale@shelbyinfo.com