Taken from my “Favorites” folder!

This may also be baked in a 9-inch springform pan baking time, for a springform pan bake in a 300 degree F oven for 25 minutes, remove and cover loosely with foil then return to oven to bake an additional 30-40 minutes or until the edges are set but the center still moves slightly, careful not to overbake or the cheesecake will be dry

Mini chocolate chips only for this

Servings 12-14

INGREDIENTS:

1-1/2 cups crushed Oreo cookies (or use 15 sandwich cookies)

2-1/2 tablespoons melted butter

1 (12 ounce) packages mini chocolate chips, divided (or use 2 cups)

2 (8 ounce) packages cream cheese, softened

1/2 cup plus 2 tablespoons sugar

3 teaspoons vanilla

2 large eggs

2 tablespoons all-purpose flour

3/4 cup evaporated milk

1/2 cup sour cream

Servings 12

INGREDIENTS:

2-1/4 cups cake flour

1/4 cup all-purpose flour

1-1/2 teaspoons baking soda

1/2 teaspoon salt

1 cup buttermilk, room temperature

2 tablespoons buttermilk, room temperature

3 large ripe bananas

3/4 cup butter, room temperature

1/2 cup vegetable oil

3/4 cup brown sugar

3/4 cup white sugar

2 teaspoons vanilla

3 large eggs, room temperature

1/3 cup poppy seeds

INSTRUCTIONS:————————————-

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Butter a 13 x 9-inch baking pan.

In a bowl sift both flours with baking soda and salt; set aside.

In another small bowl mix the buttermilk with the mashed banana; set aside.

Cream the butter with oil, both sugars and vanilla together until fluffy (about 3-4 minutes).

Add in the eggs one at a time to the creamed mixture beating well after each addition.

Add in the banana/buttermilk mixture; beat until combined.

Mix in the poppy seeds.

Add in the flour mixture to the creamed mixture with a wooden spoon just until combined (do not over mix).

Transfer batter to prepared baking pan.

Bake for about 30-35 minutes, or until cake test done.

Frost with favorite cream cheese frosting or dust with powdered sugar.

Posted on www.recipezazz.com

Taken from my “Favorites” Folder!

Servings 9

INGREDIENTS:

1 (16 ounce) package pound cake mix

3/4 cup canned pumpkin puree

6 tablespoons 7-Up or Sprite (or can use water)

2 large eggs (room temperature)

2 teaspoons pumpkin pie spice

1 teaspoon baking soda

TOPPING:

3/4 cup chopped walnuts

3/4 cup packed brown sugar

6 tablespoons  all-purpose flour

1-1/2 tablespoons butter, melted

INSTRUCTIONS:————————————

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Grease a 9-inch square baking pan (or can use an 11 x 7-inch baking pan, adjust baking time slightly).

In a large bowl combine the first six ingredients; beat on low speed for 30 seconds, then beat on medium for 2 minutes.

Pour half of the pumpkin mixture into baking pan.

For topping; in a bowl, combine all the topping ingredients together until well blended, then sprinkle half over the batter.

Carefully spread with remaining batter.

Sprinkle with remaining topping (pan will be full).

Bake for 35-40 minutes or until a toothpick inserted near the center comes out clean.

You will also find this recipe on www.recipezazz.com

Cool on a wire rack.

Taken from my “Favorites” folder!

Servings 12

INGREDIENTS:

CAKE:

1 (18 ounce) package yellow cake mix

1 large egg

1/2 cup melted butter butter

FILLING:

1 (8 ounce) package cream cheese, softened

1 (15 ounce) can pumpkin puree

3 large eggs

1-1/2 teaspoons vanilla

1/2 cup melted butter

1 (16 ounce) box confectioners sugar (sifted to remove small lumps)

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

INSTRUCTIONS:——————————————

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking pan.

For the cake; in a bowl beat the the cake mix with 1 egg and 1/2 cup melted butter.

Pat the mixture into the bottom of the baking pan.

For filling; in a large bowl, beat the cream cheese and pumpkin until smooth; add in 3 eggs, vanilla and 1/2 cup melted butter; beat intil throughly combined.

Beat in the confectioners sugar ,cinnamon and nutmeg until combined.

Spread pumpkin mixture over cake batter.

Bake for 40 to 50 minutes (make sure not to over bake as the center should be a little gooey).

Serve topped with a dollup of whipped cream or vanilla ice cream.

Photo courtesy of Karen Havins

This cake will freeze well for up to 3 months

Servings 10

INGREDIENTS:

3 large eggs, separated

1-1/2 cups sugar, divided

2/3 cup canned pumpkin puree

3/4 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/8 teaspoon salt

CREAM CHEESE FILLING:

1 (8 ounce) package cream cheese, softened

2 tablespoons soft butter

1 cup confectioners’ sugar(sifted to remove small lumps)

1-1/2 teaspoons vanilla extract

1/4 cup Cool Whip frozen topping, thawed (for a fluffier filling increase amount)

INSTRUCTIONS:

Preheat oven to 350 degrees F.

Line a 15 x 10-inch baking sheet with waxed paper; grease the paper and set aside.

In a large bowl, beat egg yolks on high speed until thick and lemon-colored; gradually add 3/4 cup sugar and pumpkin puree beating on high until sugar is almost dissolved.

In a small bowl beat the 3 egg whites until soft peaks form; gradually add remaining 3/4 cup sugar beating until stiff peaks form, then gently fold into egg yolk mixture.

In a bowl combine the flour with baking soda, cinnamon and salt; gently fold into pumpkin mixture.

Spread into prepared pan.

Bake for 12-15 minutes or until cake springs back when lightly touched.

Cool for 5 minutes.

Turn cake onto a kitchen towel dusted with confectioners sugar.

Gently peel off waxed paper.

Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

For cream cheese filling; in a small bowl, beat the cream cheese, butter, confectioners’ sugar and vanilla until smooth.

On low speed of electric mixure beat in the Cool Whip topping until thorough combined.

Unroll cake; spread filling evenly to within 1/2-inch of edges.

Roll up again. Cover and freeze until firm.

Remove from the freezer 15 minutes before cutting.

Dust with confectioners’ sugar if desired.

Servings 15

INGREDIENTS:

4  large eggs

2 cups sugar

1 cup vegetable oil

2 teaspoon vanilla

1  (15-ounce) can pumpkin

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

Kitten’s Cream Cheese Frosting

1/2  cup  chopped walnuts, toasted

INSTRUCTIONS:———————————-

If I have a ripe banana around I mash it and add it into the creamed batter, for best flavor use a good quality baking cocoa

Yield two 9×5 loaf cakes or six mini loaves

INGREDIENTS:

1 cup butter, softened

1/2 cup vegetable shortening ( Crisco is good)

2-1/2 cups sugar (can use 1 cup brown and 1-1/2 cups white sugar)

2 teaspoons vanilla

5 large eggs

1 tablespoon instant coffee granules

1/4 cup very hot water

2 cups all-purpose flour

3/4 cup unsweetened baking cocoa

1 teaspoon salt

1 teaspoon baking powder (semi heaping teaspoonful)

1 cup buttermilk, room temperature

1 cup semisweet mini chocolate chips

INSTRUCTIONS:——————————————

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Generously grease two 9 x 5-inch loaf pans or 6 mini loaf pans.

In a large bowl cream butter, shortening, sugar and vanilla until fluffy.

Add in eggs one at a time beating well after each addition scraping the bowl frequently.

Dissolve the coffee granules in hot water.

Sift together the flour, cocoa, salt and baking powder; add alternately with coffee and buttermilk to the creamed mixture, beating until well blended.

Mix in the chocolate chips.

Divide the batter equally between well-greased prepared baking pans.

Bake for 1 hour (for 9×5-in) or 40 minutes (for mini loaf pans).

Cool 10 minutes before removing to a wire rack