Grease and flour two 8″ or 9″ cake pans
In a saucepan, put:
Cook over medium heat until the butter melts and the sugar dissolves. Pour half into each pan.
Put half of the pecans in each pan over the praline. Set aside. Continue reading
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1-1/2 cups flour
1-1/2 tsp baking powder
1/2 tsp salt
1-1/2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/8 tsp cloves
Mix all the above together.
In a mixer bowl, beat
1 stick room softened butter
3/4 cup sugar
1 tsp vanilla
Add 2 eggs
1/2 cup milk
Add dry ingredients to the butter mixture.
Mix well. Fill cupcake tins 3/4 full and bake at 350 degrees for about 18 minutes.
Filling – Mix together:
2 tbsps soft butter
4 oz. cream cheese
1 tsp vanilla
1/2 cup conf sugar
2 tbsps pumpkin puree
When cupcakes are completely cool, hollow out centers and fill with pumpkin filling.
Frost with:
1 stick butter softened
4 cups confectioners sugar
1/4 cup milk
1/2 tsp vanilla
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3-1/2 cups flour
4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
1 cup sugar
3 tbsps soft butter
1 eggs
2 egg yolks
1 tsp vanilla
1/2 cup plus 1 tbsp buttermilk
1 cup pumpkin puree
Blend all dry ingredients together.
In a mixer, cream butter and sugar. Add eggs and vanilla.
Add 1/2 of the flour mixture, mix well. Add buttermilk. Add second half of flour mixture.
Refrigerate dough a minimum of 3 hours.
Roll out about 1/2″ thick. Cut into small rounds.
Fry in oil at 365-370 degrees for about 2 minutes
Roll in a mixture of 1 cup sugar and 1 tbsp cinnamon.
Unfried “pucks” of donuts may be froze 3-6 months.
Ooma's Cookie Jar 