This is one of the best fall foods ever been created. I usually only make this desert once or twice a year and only in the fall and I can’t seem to understand why. Maybe because as a rule I am not a baker. I cook all the time, breakfast…supper….food to survive on. But, the fall brings out the cook in me…the YUMMY FOOD cook.
Desserts are not my forte’ either. I would rather waste all my caloric intake on bread, hot, cold, plain, crusty, french, white…any bread. I adore breads. I do not bake bread; I did at one time during my little house on the prairie days while raising 3 kids, the little stair steps. We were a poor preacher family with one car (ouch!) so needless to say, I was at home all the time. Soon I realized that the guilt from the bread starter was too much for me to endure. Always had to feed the darn thing and I had younguns’ and it was all I could do to feed them.
My revelation of this yummy fall dessert was from the days when my little girl was born, twenty-six years ago and a family friend brought me a get well treat. I was a bit weary since I am not a fan of pumpkin pie but the cream cheese icing pulled me in. Boy o’ boy I am glad I did. Yummy for sure. So here is the recipe if anyone would like a taste of fall. The added bonus is your house will spell divine!!
2 cups flour-1 cup sugar-2 cups pumpkin(canned/1 can)-1 cup finely chopped walnuts or pecans-1/2 tsp cinnamon(or pumpkin pie spice)-4 eggs-3/4 cup oil(canola)
Beat eggs, add sugar, pumpkin, oil; blend well. Add slowly flour and cinnamon (add really slow so beaters do not spread whole house!) Pour into greased 9×13 glass pan and bake at 350 degrees for 30 mins. The cake will be very dense and smell like heaven.
1 pkg(8 ozs) cream cheese(softened)-1 tsp. vanilla-1 tsp milk-6tblsp softened butter- 1 box of confectioners sugar
Beat softened cream cheese and butter, add milk and vanilla, blend well. Slowly add conf. sugar (seriously slow or there will be a sugar cloud!) Beat until light and fluffy (a few minutes)
When cake cools(good luck waiting!) frost cake. Place in fridge for a while to keep frosting firm. Cut in 2″ squares. ENJOY!!!
As a side note:
Way back I was the Production Manager/Graphic Artist for our local Newspaper and we did an insert for the holidays and this recipe was one of the deserts!