Almost-Homemade Pumpkin Squares

Tis the season where the hours fly by even though you need every minute to last longer in order to get everything done. Although, I’m a ‘from scratch’ baker, I never turn down a recipe that turns out great, tastes very homemade yet limits my spare time in the kitchen.
Pumpkin Squares

1 Spice Cake Mix
3/4 Cup mayonnaise
1 16 ounce can pumpkin
3 Eggs
1 teaspoon vanilla extract
1 teaspoon grated orange zest

Cream Cheese Frosting:
1 8oz. Package Cream Cheese (softened)
1/4 Cup Butter, (softened)
3 Cup Confectioners Sugar
1 teaspoon Vanilla Extract

Mix all of the pumpkin bar ingredients in a bowl just until combined well. Pour in a greased 13×9 cake pan and bake at 350 degrees for 30-40 minutes until toothpick comes out of the center clean. Cool completely.

While the cake is cooling, cream the cream cheese and the butter together in your mixer bowl until quite fluffy. Mix in the powdered sugar ½ cup. at a time until well blended. Add vanilla, orange zest, and mix well. Chill in refrigerator until the cake is completely cool, frost and serve.

Donut Days Should Happen During Holiday Days!

Although we don’t indulge too often, it is always a welcome treat to have fresh donuts. With the holidays coming up, the idea is getting more and more appealing. I prefer fresh, plain donuts but my children always have input as to what flavor icing and how much icing should go on their donut. I don’t know too much about storing donuts . . . as they seldom last until the next day!

Cake Doughnuts

3 1/3 cups all-purpose flour*
1 cup granulated sugar
3 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground clove
1 teaspoon vanilla extract
2 tablespoons shortening
2 eggs
3/4 cup milk

Heat oil in deep fryer or heavy kettle to 375 degrees.

Beat 1 ½ cups of the flour and the remaining ingredients in large mixing bowl on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Stir in remaining flour. Turn dough onto well-floured board; roll out 3/8th inch thick. Cut with floured doughnut cutter. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to surface. Fry until golden brown, 1 to 1 ½ minutes on each side. Drain on paper towels. Serve plain, sugared or frosted.

*I’ve been successful in using a gluten-free flour blend called BetterBatter to make these gluten-free. Just remember, you have to go by weight rather than cups to get a workable, tasty outcome.