Pumpkin Coffee Cake with Brown Sugar Glaze

55 minutes | 20 minutes prep. | Serves 18

CAKE
1-15oz. can pumpkin puree
2 whole eggs
1/3 cup water
1 Tablespoon vanilla
2 teaspoons pumpkin pie spice
1-18oz. box yellow cake mix
1 teaspoon baking soda

TOPPING
1/2 cup brown sugar
1/2 cup flour
1/3 cup pecans, chopped
4 Tablespoons butter, melted

GLAZE
1/2 cup brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup heavy whipping cream

1. Preheat oven to 350 degrees.
2. In a Bosch, mix together the pumpkin, eggs, water, 1 Tablespoon of vanilla, and pumpkin pie spice until well combined. Add the cake mix and baking soda and mix until just combined.
3. Grease a 9×13 pan with cooking spray and pour batter into pan.
4. In a small bowl mix together 1/2 cup of brown sugar, 1/2 cup flour, pecans, and melted butter. Use fingers to sprinkle over the top of the cake.
5. Bake at 350 for 25-30 minutes, or until a toothpick inserted comes out clean.
6. For the glaze, combine the other 1/2 cup brown sugar, granulated sugar, 1 teaspoon vanilla, and heavy cream in a saucepan and bring to a simmer. Remove from heat and stir until all sugar is dissolved.
7. When cake is finished baking, poke holes in the top with a skewer. Pour glaze over the cake, making sure to cover all surfaces. Serve cake warm or at room temperature.

Caramel Apple Cobbler

Makes enough for a 2.2qt (2 Liter) pan. For 9 x 13″ size, add 1-2 extra cans of fruit and increase cobbler topping (see Peach Cobbler recipe)

2 – 21oz cans of Comstock Apple Pie filling
sprinkle of cinnamon
1/3-1/4 cup Caramel sundae topping
2 Tablespoons melted butter
1 1/2 cups flour
3 Tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
4 Tablespoons shortening
3/4 cup milk

Preheat oven to 400 degrees.
Pour the cans of apple pie filling in a baking dish. Sprinkle the top of fruit with cinnamon (enough to your liking- I tend to shy on the side of caution and do less=more). Next, drizzle caramel sundae topping over the cinnamon until covered (can use more caramel if needed), and follow with the melted butter. In a small bowl, whisk flour, sugar, baking powder and salt. Add shortening and work in with pastry blender until it look like meal. Gradually add milk while stirring to combine dry ingredients. Drop dough by the spoonfuls, spreading gently to cover the fruit. It’s okay to leave patches uncovered so fruit shows through. Bake in oven for 25-30 minutes until lightly golden.

Arnett’s Baked Beans

*May 2015* Not my favorite beans recipe. Made them on the Big Green Egg and they were too thick and smoky flavored.

1 large can Campbell pork and beans
1/2 pound bacon diced
1 medium onion
1 green bell pepper
1/2 cup brown sugar
1 cup ketchup
1 teaspoon Worcestershire sauce

Preheat oven to 300 degrees.
Saute bacon. Add onion and green pepper. Add brown sugar, ketchup, W. sauce. Mix with pork and beans. Bake for 2/12 – 3 hours.