PUMPKIN SPICE CAKE

Ingredients for Cake:
2 - cups sugar
1 - (16 ounce) can pumpkin
1 - cup vegetable oil ( or apple sauce to reduce fat but not taste)
4 - eggs beaten
2 - cups all purpose flour
1 - tsp salt
1 - tsp baking soda
2 - tsps baking powder
2 - tsps ground cinnamon

1/2 - cup chopped pecans
1/2 - cup flaked coconut
frosting (recipe included)
1 - tsp pumpkin pie spice

Ingredients for Frosting:
1/2 - cup butter or margarine softened
1 - (8 ounce) package cream cheese softened
1 - (16 ounce) package powdered sugar
2 - tsps vanilla extract
1/2 - cup chopped pecans
1/2 - cup flaked coconut
1/2 - tsp pumpkin pie spice

Instructions for Cake:
Combine sugar,pumpkin, oil (or apple sauce), and eggs.
Beat 1 minute at medium speed of electric mixer.
Add all-purpose flour, 1 tsp salt, 1 tsp baking soda, 2 tsps baking powder,2 tsps ground cinnamon, and 1 tsp pumpkin pie spice.
Beat for 1 minute medium speed.
Stir in coconut and pecans.
Pour batter into 3 greased and floured 8-inch round cake pans.
Bake at 350 degrees for 25-30 minutes; or until cake tests done.
Cool in pans for 10 minutes; remove from pans and cool completely.
Spread frosting (see recipe) between layers and on top of cake.

Instructions for Frosting:
Combine butter and cream cheese.
Beat until light and fluffy.
Add 16 oz. powdered sugar, 2 tsps. vanilla, and 1/2 tsp pumpkin pie spice: mix well.
Stir in 1/2 cup chopped pecans and 1/2 cup flaked coconut.

SUBMITTED BY: Christine Satterfield

JAM CAKE

Ingredients :
1 Cup Butter
1 Cup Sugar
1 Cup Seedless Blackberry Jam
1 Cup Strawberry Preserves
1 Cup Fig Preserves
5 Large Eggs
3 Cups Flour (plain)
1 Cup Buttermilk
1 Tablespoon Soda
1 Tablespoon Cinnamon
1 Tablespoon Allspice
1 Cup Chopped Pecans or Walnuts

Instructions :
Cream butter and sugar.
Add jams.
Mix well.
Add 5 egg yolks and beat until smooth.
Stir baking soda into buttermilk.
Add flour and buttermilk to the egg mixture.
Add the spices and the nuts.
Mix well.
Fold in the stiffly beaten egg whites.
Pour into a tube cake pan that has been prepared with oil and flour.
I like to use Joy spray.
Bake in a preheated oven at 350 degrees for about 1 1\2 hours.
Cover top with foil when the top is brown so cake will not brown too much.
Stick a knife in the middle and if it comes out clean, the cake is done.

SUBMITTED BY: Paula Satterfield

SWEET POTATO PIE

Ingredients:
2 medium-size sweet potatoes (1 1/2 lb.)
1/2 (15-oz.) package refrigerated piecrusts
4 tablespoons unsalted butter, melted
2 tablespoons fresh lemon juice
1/2 teaspoon freshly grated ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
3 large eggs, separated
1/2 cup sugar
2 tablespoons all-purpose flour
3/4 cup buttermilk
Toppings: whipped cream, mint sprigs

Instructions:
1. Bake potatoes at 400 degrees for 1 hour or until tender; cool 10 minutes. Increase oven temperature to 450°.
2. Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork.
3. Bake at 450 degrees for 9 to 11 minutes or until lightly browned. Reduce oven temperature to 375 degrees.
4. Cut potatoes in half lengthwise. Scoop out pulp into a medium bowl; mash until smooth. Stir in butter and next 4 ingredients until well combined.
5. Whisk egg yolks until thick and pale. Add sugar, and whisk 1 1/2 minutes or until lemon-yellow color. Stir egg yolk mixture into sweet potato mixture until well blended. Add flour, 1 tsp. at a time, stirring until blended after each addition. Add buttermilk, and stir until combined.
6. Whisk egg whites in a bowl until soft peaks form. Gently fold into sweet potato mixture until blended. Spoon sweet potato mixture into piecrust.
7. Bake at 375 degrees for 35 to 40 minutes or until center is set. Let cool on a wire rack 1 1/2 hours or until completely cool. Serve at room temperature, or cover with plastic wrap, and chill 8 hours. Serve with desired toppings.

SUBMITTED BY: Class Friend

5 MINUTE CHOCOLATE MUG CAKE

Ingredients:
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug (MicroSafe)

Instructions:
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well..
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 2 and a half minutes at 1000 watts.
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
Cut it in half and serve two.
Add ice cream, hot fudge, or whip cream to taste


SUBMITTED BY: Bill Satterfield

CALHOUN'S BANANA PUDDING

Ingredients
16 oz. Jell-O instant cheesecake filling
5 cups Milk
1 1/2 oz. Whipping cream
13 White Chocolate Macadamia Nut Cookies
5 Large bananas (peeled & sliced in 1/4" discs)
3 cups Chantilly cream

Instructions:
Mix the instant cheesecake mix with milk and whole whipping cream. Refrigerate to set. Break cookies into pebble sized pieces and line the bottm of a 2" pan. Line pan with 18 of them. Put the filling on top of the cookies spreading it evenly gently without shifting the crumbs. Evenly distribute banana slices over pudding. Break up seven more of the cookies and evenly distribute them over the banana slices. Top with chantilly. Cover and refrigerate before serving '

SUBMITTED BY: Pam Smith (Knoxville)