Some great FALL baked goods...

I love baking with pumpkin, apples, and peaches this time of year! Here are some of my favorite fall treat recipes:


Pumpkin Bread
(I've tried several recipes, this one is the best and most similar to Great Harvest's. I've never added nuts or raisins, but I do add choc. chips, f.y.i.)

1 ½ c. sugar
2 eggs
¼ t. bak. powder
1 tsp. bak. soda
1 2/3 c. flour
½ tsp. salt
½ tsp. cloves or ½ tsp. allspice
½ tsp. nutmeg
½ tsp. cinnamon
½ c. oil
1 c. pumpkin
Optional:
½ c. nuts
2/3 c. raisins
2/3 c. choc. Chips
Makes 2 medium loaves. Bake 1 hour at 350.

Sweet Potato Muffins (sooo good)
3 c. self rising flour (yes, use self-rising)
1 tsp. cinnamon
2 eggs
1 tsp. vanilla
2 c. sugar
1 ½ c. oil
2 c. mashed/cooked sweet potatoes
Mix all together. Fill muffin tins half full. Bake at 350 for 30-40 min.

Pumpkin treat (I have 3 different versions of this but they all taste the same. Yum)
1 can evaporated milk
1 large can pumpkin pie MIX (make sure it is the pumpkin pie mix)
3/4c sugar
4 eggs
1/2 t nutmeg
mix and pour into a 9x13 pan, sprinkle yellow cake mix on top, sprinkle 1/2c nuts(pecans) chopped, melt 1 cube butter and drizzle on top.
bake 50-60minutes(until golden brown) @350 degrees

Pudding Apple Cake (Nicole Ward)
This is to die for, especially with the sauce.

1 c. sugar
1 c. butter, softened
2 eggs
2 ½ c. flour
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
3 ½ c. shredded, peeled apples
Cream sugar and butter. Add eggs. Beat; stir in dry ingreds. Fold in apples. Pour into
9 x 9 pan. Bake at 350 for 45 min.

Topping:
½ c. butter
1 c. brown sugar
½ c. evaporated milk
1 tsp. vanilla
dash nutmeg
Heat & stir – Do not boil. Pour over warm cake. Serve with whip cream or ice cream.



Peach Cornbread Trifle (Traci Wilson)
It is so good and beautiful when layered in a glass trifle dish. I used the cornbread recipe below because it is awesome.

Sweet Corn Bread

Dry ingredients:
½ cup cornmeal
1 ½ cups flour
1 Tablespoon baking powder
½ teaspoon salt

Wet ingredients:
1/3 cup oil
3 Tablespoons melted butter
2/3 cups sugar
2 eggs
1 ¼ cups milk


Preheat oven to 350. Combine dry ingredients in a medium bowl and set aside. Mix wet ingredients in a small bowl. Pour wet mixture into dry mixture and mix. Pour into a greased 8X8 square pan. Bake 35 minutes.

2 pounds very ripe peaches
1/4 cup sugar
2 cups heavy cream
1/2 teaspoon vanilla extract
1 pound cornbread either store-bought or homemade

Score the bottom of peaches with an "X." Remove the skins of the peaches by dropping them in a pot of simmering water for 30 to 60 seconds. Remove the peaches, set aside to cool in a bowl of ice water and then peel off the loosened skins. Remove the pits from the peaches and then finely chop the flesh. Put the chopped peaches in a bowl.
Pour the cream into a large mixing bowl. Add a 1/4 cup sugar and the vanilla extract. Whip into soft peaks.
Cut the corn bread into thin slices. Layer the bottom of a clear glass trifle or other serving bowl with a third of the cornbread. Add a third of the peaches on top of the cornbread and then a third of the whipped cream on top of that. Repeat the layers two more times and crumble the final layer of the cornbread on top.
Refrigerate and serve cold.



If anyone has any killer peach recipes, let me know. I have a ton of peaches from my MIL's peach tree. I think I already posted the peach french toast recipe that I love.