4 eggs 
1 c sugar 
2/3 c brown sugar 
1 c oil 
1 can pumpkin 
2 c flour 
2 tsp. baking powder 
1/2 tsp. salt 
1 tsp. baking soda 
2 tsp. pumpkin pie spice 

Combine dry ingredients and set aside. Mix eggs, sugars, oil, and pumpkin. Blend well.  Add dry ingredients a bit at a time and mix well after each addition.  Pour into greased jelly roll pan and bake at 350 degrees for 25-30 min. Frost with cream cheese frosting. 

Cream Cheese Frosting 

3 oz. cream cheese 
1/2 c butter 
1 tsp. vanilla 
2 c powdered sugar 

Combine all ingredients and beat till smooth. 

Prize Coffee Cake from DeeB 

3/4 c sugar 
1/4 c Crisco 
1  egg 
1/2 c milk 
1 1/2 c flour 
2 tsp. baking powder 
1/2 tsp. salt 

Topping 

1/2 c brown sugar 
1 1/2 tsp. cinnamon 
1/4 c finely chopped walnuts or pecans 

Combine all and set aside. 

Cream thoroughly, sugar and Crisco. Add egg and milk and beat well. Stir in dry ingredients. Spread in a greased, 9" square pan.   Sprinkle topping over all and bake at 375 degrees for 25-35 min. 

Bourbon Balls 

2 1/2 c finely crushed vanilla wafers 
2 Tbl. cocoa 
1 c powdered sugar 
1/2 c finely ground nuts 
3 Tbl. white Karo syrup 
1/4 c bourbon 

Mix dry ingredients well. Add syrup and bourbon and mix well. Shape into 1" balls and roll in powdered sugar. Store in airtight container. These are best if allowed to age at least 3 weeks. 

Mexican Coffee Balls 

1 box chocolate wafers (9 oz.) finely crushed 
1/2 lb. finely chopped, blanched almonds 
1/3 c cocoa 
1/2 c sugar 
2 Tbl. instant coffee 
1/3 c coffee liqueur (Kahula) 
1/2 c white Karo 

Combine nuts, cocoa and crushed cookies. Dissolve coffee in liqueur.  Stir syrup and coffee mixture into dry ingredients and mix well. Shape into 1/4" balls and roll in cinnamon sugar. Store in refrigerator. 

Margarita Balls 

1 box vanilla wafers (12 oz.) crushed 
1/2 lb. blanched almonds, finely ground 
4--1oz squares white chocolate, Melted 
1/4 c tequila 
2 Tbl. lime juice 
1/4 c orange marmalade 
2 Tbl. white Karo 

Combine vanilla wafer crumbs and nuts and set aside.  In a blender, process the tequila, lime juice, marmalade and Karo until smooth. Pour it into the crumb mixture along with the melted white chocolate. Shape into 1" balls and coat with sugar. Store in refrigerator. 

 

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