Is anyone posting recipes for these things??? Fiddlesticks, are you there??

Bob Im using this recipe with the Grany Smith apples that Kitagrl suggested.
http://allrecipes.com/Recipe/G.....etail.aspx

Ok 1 more time !
http://allrecipes.com/Recipe/German-Apple-Cake-I/Detail.aspx

For the Butter Pecan cake, it's basically whatever mix (Betty Crocker I think) that offers it, but I doctor it w/ sour cream and some instant vanilla pudding. So all this is based on a two-layer (not two-TIER) 8" round cake.

The filling is just whatever cream cheese buttercream filling you want to make, just add about 1/2 tsp of maple flavoring to it. Then I buy a can of praline pecans and chop them up. Fill the cake w/ the cc filling, then spread a layer of the chopped praline pecans over that, top that w/ the second layer of your cake and ice as usual.

It's really good and pretty easy too.

Audrey that cakes sounds DELICIOUS!!

One of my favorite falls cakes is my sweet potato cake w/ caramel cream cheese frosting (that I got from another cc member maryjsgirl). YUMMY!


1 1/2 cup white sugar
1/2 cup brown sugar
1 cup (1 stick) butter softened
4 large eggs
1 29oz can sweet potatoes drained and mashed
1/2 cup milk
1/3 cup caramel ice cream topping (melted so it pours easily)
1 tsp vanilla (if you don't have the real thing you can use extract)
3 cups all purpose flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
mini marshmallows

You can also add nutmeg if you want. I would add about 1/2 tsp.


Preheat oven to 350*
Cream butter and sugar. Add eggs one at a time mixing after each one.
Whisk mashed sweet potatoes, milk, caramel topping, and vanilla until well mixed.
Combine flour, baking powder, cinnamon, baking soda, and salt (and nutmeg).
Add flour mixture and potato mixture alternately to the butter mixture. Start and end with flour.

Pour into cake pan or fill cupcake papers 2/3 full.
I put mini marshmallows every so often into the cake, just kind of poked them down. If doing cuppies I would do one in each one.

Bake 28-30 minutes


This cake def. has a sweet potato taste. You could use pumpkin or even 1/2 and 1/2.

There was someone at the same bridal competition that brought sweet potato cake and everyone was talking about hers, too.

I absolutely love the fall. Nothing like football, hot soups, and of course BAKING! I make a triple chocolate cake that is much too heavy for the summer, its a dark fudge chocolate cake with a dark chocolate mousse and dark chocolate ganache. YUM!

I haven't tried this combo yet but I can't wait to try it, Pumpkin or spice cake with my chai tea buttercream. I've made both but never together, I can't wait!

Chele

Wow all these recipes sound great. I always think of fresh apple cake when I think of the fall and carnivals and halloween. My mother use to make the best fresh apple cake you ever put in your mouth. Since she's got Alhiezmers now we lost all of her recipes because she was one of the great cooks that never wrote anything down.

Indebyi good luck with the competition and I'm sure you'll win.

Here are the pumpkin recipes I love & always find an excuse to make them throughout the fall. With the pumpkin roll I always add more spices b/c I love them & I don't use nuts in the filling b/c my dd won't eat it. I have done 1/2 & 1/2 though (spread 1/2 of the roll w/ no nut filling, then added nuts to the remainder & spread it.). The filling recipe makes a lot & I usually don't use it all b/c I'll make muffins & spread it on top. And spreading w/ an angled spatula does help & don't spread it all the way to the short ends b/c it will push it to the end when you roll it up. Hope you guys enjoy. Now I'm wanting them & dang it I just started WW again

Pumpkin Cheesecake

Crust
1 1/2 cups ground gingersnap cookies
1 1/2 cups toasted pecans (about 6 ounces)
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) unsalted butter, melted
Filling
4 8-ounce packages cream cheese, room temperature
1 2/3 cups sugar
1 1/2 cups canned solid pack pumpkin
9 tablespoons whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground allspice
4 large eggs
1 tablespoon (about) purchased caramel sauce
1 cup sour cream

For Crust: Preheat oven to 350°F. Finely grind ground cookies, pecans and sugar in processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.

For Filling: Using electric mixer, beat cream cheese and sugar in large bowl until light. Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping. Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined. Add eggs 1 at a time, beating just until combined.

Pour filling into crust (filling will almost fill pan). Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes. Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight.

Bring remaining 3/4 cup cream cheese mixture to room temperature. Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine. Press down firmly on edges of cheesecake to even thickness. Pour cream cheese mixture over cheesecake, spreading evenly. Spoon caramel sauce in lines over cream cheese mixture. Using tip of knife, swirl caramel sauce into cream cheese mixture. (Can be prepared 1 day ahead. Cover and refrigerate.)
Release pan sides from cheesecake. Spoon sour cream into pastry bag fitted with small star tip (do not stir before using). Pipe decorative border around cheesecake and serve.

Serves 10.


Pumpkin Roll

Ingredients:

CAKE
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)

FILLING
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
1/2-1 teaspoon vanilla extract
1 8 oz Whipped Topping, thawed
1 C Chopped Nuts, optional

Powdered sugar (optional for dusting)

Directions:
FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with parchment paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, and vanilla extract in small bowl until smooth. Fold in the whipped topping until fluffy. Fold in nuts, if desired. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

**Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

OHHHHH thanks for the recipe. The pumkin roll sounds wonderful.

I won a Kitchen Aide Mixer with this recipe last year. It is a recipe my daughter brought home from middle school about 18 years ago!


Pumpkin Ring

3C. Bisquick (original or reduced fat baking mix)
1C. granulated sugar
1C. packed brown sugar
1/4C margarine or butter (softened)
4 eggs
1 can (16oz.) pumpkin
2 1/2 tsp. pumpkin pie spice
1/4 cup milk
Glaze (below)

Heat oven to 350 degrees. Grease and flour 12 cup bundt cake pan or angel food cake pan, 10x4 inches.
Beat all ingredients except Glaze on low speed for 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Spread in pan.
Bake about 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes: remove from pan. Cool completely, Drizzle with Glaze.

Glaze: Beat 1c. powdered sugar, 1 tbsp milk, and 1/2 tsp vanilla.

Note: For the contest I baked the cake in 2-8" round pans for approx 30-35 minutes at 350 degrees. I iced the cakes using Sugarshack's BC recipe and decorated the cakes with fondant accents. I had to make 2 cakes, 1 for the judges tasting (they then sold the remaining slices), and 1 to be auctioned off. The cakes are the ones with the turkeys in my gallery. This cake is so simple and everyone who likes pumpkin seems to love it.

Luvscakes, I meant to add, I hope you are feeling much better soon. I know it's difficult to be down when you have little ones to take care of.

Price...That sounds good ! Is the pumpkin the reg canned pumpkin NOT the canned pumpkin pie mix ?
Thanks !

Hello all,
Someone wrote and wanted the recipe for the oatmeal apple spice cake I put on this thread earlier. I figured I'd just post it here for anyone else who might want to try it with the frosting. My family hasn't eaten it with the frosting in years but here it is.

In a sauce pan boil 1/4 cup margarine, 1 Cup brown sugar and 1/4 Cup of evaporated milk. Add 1 Cup coconut and 1/2 Cup nuts and stir well.

Spread on top of cake and place under broiler until golden brown.

http://forum.cakecentral.com/cake-decorating-ftopict-603747.html
Here ya go !

Pumpkin Chocolate Chip Muffins.. Sounds great ! You can never have enough pumpkin recipes LOL,Thanks ! Im all for any recipes you want to post ! We love Apple and Zucchini! And My grandkids love banana!!

Here's a recipe I copied from a church cookbook years ago & I didn't even finish the directions, I stopped at pour--guess I'd remember to pour into loaf pans.

Zucchini Bread

3 C Flour
2 C Sugar
1 C Oil
2 C Zucchini (shredded)
1 C Nuts
1 tsp Salt
1 tsp Soda
1/4 tsp Baking Powder
1/2 C + 2 T Sour Cream
1 tsp Vanilla
1 tsp Cinnamon

Beat eggs, sugar, oil and vanilla. Add other ingredients & stir 3-4 min. Pour into greased loaf pans. (I believe it makes 2). Bake at 350 for 50-60 min

Pumpkin Bread
3 C Sugar
4 Eggs, Beaten
2 C Pumpkin
3 1/2 C Flour
2/3 C Water.
1 C Oil
1 tsp Baking Powder
2 tsp Soda
2 tsp Salt
1 tsp Cinnamon
1/2 tsp Cloves
1 tsp Nutmeg
1 tsp Allspice

Combine sugar, oil, eggs, water. Then add pumpkin & all dry ingredients. Mix thoroughly. Bake at 350 for about 1 hour. Makes 3 standard loaves.

Here are links to some good recipes!!!!!

These Pumpkin Cream Cheese Muffins are to die for! When there was a breakfast at work, these were the first to disappear!
http://allrecipes.com/Recipe/Pumpkin-Cream-Cheese-Muffins/Detail.aspx

I found this one last night & it is yummy. I made it w/ reg strength coffee & you couldn't taste it--so good for non-coffee lovers. I'll make it w/ strong coffee next time. I also used splenda instead of sugar & it was fine! Best of all Luvscakes, this one doesn't requre baking & gives you a fall flavor/scent!
http://www.verybestbaking.com/recipes/detail.aspx?ID=141685

Hope you guys enjoy

I pray a speedy recovery for you as well. I had 8 major operations and 5 kids. so I know what you're going through, and they all had complications! Anyway I made it through it and you will too sweetie! Here's my favorite:
Spice cake with carmel filling and caramel icing! Oh my gosh it's awesome! I also like apple cinnamon, Hot chocolate cake, and Sweet Potatoe cake as well!

pumpkin cream cheese muffins sound to die for!

Oh bobwonderbuns, they are! One thing I did do was put a little batter in the cupcake liner, then the filling, then a little more batter b/c I wanted it to be in the center instead of on top. I also made 1 1/2 of the filling b/c a lot of posters said they didn't have enough filling.

Ok, I'm wanting the apple cinnamon & hot chocolate cake recipes

Okay, where is Fiddlesticks with her google link to all these delicious recipes???

BOB.. Are you stalking me ??

Sooooooooooo many great recipes and so little time. Fall is also my very favorite time of year, and I have been busy snuggling up with all my favorite recipes and now all these to add to the list!!!!

I tried a new bundt cake the other day that also makes terrific cupcake also. You use a spice cake mix, butterscotch pudding mix, canned pumpkin, additional spices, pumpkin coffee creamer, chopped up Hershey pumpkin spice kisses and toasted pecans. I used the creamer in the frosting also and it was really good. I posted the recipe on the new holiday candy thread.

This week, I will try the Apple Pie Cupcakes from the Alpineberry blog sight which really look terrific. Also the caramel apple cupcakes which look just like a caramel apple-----fun and calories!!!!!!

Wishing good health to all and speedy recovery. It's no fun to be sick but the good wishes from the CC'ers will hopefully make for an easier recovery.

luvscakes.. Hope your feeling better and enjoying this wonderful thread that you started. This should keep you busy on and off during the day!
Lots of good recipes and cut ideas!

I just read a story about making cupcakes as a fundraiser and Banana Pecan cake was mentioned. No recipe, but I want to try combining banana cake with butter pecan cake!

Luvscakes, first of all, I'm wishing you fast healing. Second of all, some advice: listen to what your limits are - it sounds like you are, which I know is hard, but it's what you need to do to get better (for you and your children. Third, an apology for the Second, but I had surgery recently (3 times this year) and didn't listen and then there are complications.

And fourth, darn this thread!!! My doctor just told me to lose weight and now all this talk of pumpkin, caramel, MAPLE..... you all are so bad for my waistline. But I like you anyway. lol

Take care of yourself Luvscakes!!!

Here's wishing you a speedy recovery!

I made a Roasted Turkey Cake (pics in my photos!) I made a doctored pumpkin (I think it had pumpkin) spice cake recipe and added chopped butterscotch chips to the batter. YUM!

Next time I plan to use Maple flavored BC instead of regular.

Oh, I make these AWESOME molasses cookies. I would love to capture that flavor in a cake.