Recently we had guests and I tried 2 new recipes. Both of them are suitable for the holiday season, and turned out very tasty. The cake is very moist, and seems to be even more moist after several days in the refrigerator. Enjoy!!
Cranberry-Pineapple Salad
1 can (20 oz.) crushed pineapple2 pkg. (3 oz.) raspberry jello
1 can (16 oz.) whole berry cranberry sauce
2/3 cup chopped walnut pieces
1 medium-sized apple, chopped
Drain pineapple, reserving juice. Add water to juice to measure 2 1/2 cups; pour into saucepan. Bring to boil. Add to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Stir in pineapple, cranberry sauce, nuts and apple. Can be poured into one serving dish, jello mold, or 24 paper-lined 2 1/2-inch muffin cups. Refrigerate until set (overnight is best). Unmold and serve on lettuce leaves if using jello mold or muffin cups.
Pumpkin Sheet Cake
1 can (16 oz.) pumpkin2 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
2 cups all purpose flour
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
In a mixing bowl, beat pumpkin, sugar and oil. Add eggs. Mix well. Combine flour, baking soda, cinnamon, & salt. Add to pumpkin mixture and beat until blended. Pour into a greased 10" x 15" x 1" baking pan. Bake at 350* for 25-30 minutes or until cake tests done. Cool completely before frosting.
FROSTING:
Beat 8 oz. cream cheese and 1 stick of softened butter or margarine until smooth. Add 2 cups 10x sugar, 1/8 tsp. salt, and 2 T. flour and beat well. Add 1 tsp. vanilla and beat until mixed in. If frosting seems a little stiff, add 1 Tbsp. milk. (Nuts can be sprinkled on frosting if desired.)
P.S. I enjoy pumpkin roll but seem to have so much trouble with the cake part cracking when I roll it up. This recipe tastes a lot like pumpkin roll, but is much easier to make, and isn't quite as sweet. It is a "hit" with my family!!
1 comment:
Yum yum--I'll be by in a jiffy for cake and coffee!
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