Moist Pumpkin Bundt Cake

2 1/2 cups sugar
1 cup canola oil
3 eggs
3 cups all-purpose flour
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp salt
1/4 tsp ground cloves
1 can (15 oz) solid pack pumpkin
confectioner's sugar

Preheat oven to 350F.  Combine sugar and oil.  Add eggs, beating well.  Combine flour, soda, cinnamon, nutmeg, salt and cloves.  Add egg mixture alternating with pumpkin.  Transfer to greased 10 inch Bundt pan.  Bake 60 to 65 minutes or until toothpick inserted comes out clean.  Cool 10 minutes before inverting on a wire rack.  Dust with confectioner's sugar.  Yields 12 to 16 servings.

www.tasteofhome.com

Paula Deen's Sweet Potato Pie

Ingredients
2 cups cooked sweet potatoes
1 1/4 cups sugar
1/2 stick melted butter
2 eggs
1 tsp vanilla extract or 1 to 2 tbsp bourbon
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1 cup milk
9 inch unbaked pie crust
3 egg whites

Directions
Preheat oven to 350 F.  For the filling, using an electric mixture, combine potatoes, sugar, butter, eggs, vanilla, salt and spices.  Mix thouroughly.  Add milk and continue to mix.  Pour filling into the pie crust and bake for 35 to 45 minutes or until a knife inserted comes out clean.  Place pie on rack and cool to room temperature before covering with meringue.

For the meringue, beat the egg whites until soft peaks form.  Beat in the remaining 1/4 cup of sugar, one tablespoon at a time.  Continue beating until sugar dissolves and mixture is glossy and stiff, not dry.  With a rubber spatula, spoon the meringue onto the pie, forming peaks.  Make sure the meringue touches the crust all around.  Sprinkle with pinch of granulated sugar.  Bake for 10 to 12 minutes or until delicately browned.  Cool and serve.

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Paula Deen's Creamy Pumpkin Soup

Ingredients

2 tbsp extra virgin olive oil

1 large onion, chopped

1 inch chunk ginger, peeled & chopped

2 cans pumpkin puree (15 oz)

4 cups low sodium chicken broth

1/8 tsp cinnamon

1 dash nutmeg, freshly grated

1 cup whole milk

kosher salt

black pepper, freshly ground

Directions

Heat the oil in a large saucepan over medium high heat.  Add the onion, ginger, garlic and saute until tender, about five minutes.  Season the vegetables with salt and pepper.  Stir in the pumpkin puree, chicken broth, cinnamon and nutmeg and simmer on medium high heat for 15 minutes.  Puree until smooth.  Stir in the milk the last 5 minutes of cooking.

xxx.pauladeen.com

Lemon Yogurt Bundt Cake

Ingredients:

Cake
2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups granulated sugar
zest of two medium lemons
2 tsp lemon extract
1 cup unsalted butter, softened
3 large eggs, room temperature
1 container lemon blended Greek yogurt

Glaze
2 tbsp butter
1/2 to 3/4 cup powdered sugar
1 to 2 tbsp fresh lemon juice

Directions:

1.  Preheat oven to 350 F.
2.  Spray bundt pan with cooking spray and coat with plain fine bread crumbs.
3.  In a medium bowl, sift together flour, baking soda and salt.  Set aside.
4.  Add the butter and mix until light and fluffy (about 3 minutes).
5.  Add lemon zest into butter mixture.
6.  Add and beat in the eggs one at a time.
7.  Alternately mix in flour mixture and yogurt until combined.
8.  Add lemon extract.
9.  Pour batter into prepared pan.
10.  Bake in preheated oven for 50 minutes or until inserted toothpick comes out clean.
11.  Allow 10 minutes to cool then turn out completely and continue to cool on wire rack.
12.  Once cake is cool, prepare glaze.
13.  Melt 1 tbsp butter in microwave.
14.  Stir in powdered sugar until texture is almost crumbly.
15.  Add lemon juice a bit at a time to butter/sugar mixture.
16.  Stir to desired consistency for drizzling.
17.  Mixture should be smooth and opaque.
18.  Drizzle over cake and serve.

www.inthekitchenwithkp.com