Ingredients

• 4 eggs
• 1 1/4 c. sugar
• 1 lg. can evaporated milk
• 1 tsp. cinnamon
• 1 (no. 303) can pumpkin

Directions

Mix above ingredients and pour into an ungreased 13 x 9 inch pan.
Sprinkle over top of this in layers: 1 pkg. yellow cake mix, 1 stick of
oleo, melted, 1 cup of chopped nuts. Bake 1 hr. at 350 degrees or until
knife comes out clean. Serve plain or with whipped cream topping

Contributed by: Curdle

Ingredients

• 25 NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups)
• 1/2 cup finely chopped PLANTERS Pecans
• 1/4 cup (1/2 stick) butter, melted
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup sugar, divided
• 1 tsp. vanilla
• 4 eggs
• 1 cup canned pumpkin
• 1 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• Dash ground cloves

Directions

PREHEAT oven to 325°F. Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.

BEAT cream cheese, 3/4 cup of the sugar and the vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1-1/2 cups of the batter; place in small bowl. Stir remaining 1/4 cup sugar, the pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.

BAKE 55 min. or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 16 slices. Store leftover cheesecake in refrigerator.

KRAFT KITCHENS TIPS

Size-Wise
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.

How to Soften Cream Cheese
Place completely unwrapped packages of cream cheese in microwaveable bowl. Microwave on HIGH 30 to 45 sec. or until slightly softened.

Source: Kraft Foods (via email)

Ingredients

• 1 tsp. cinnamon
• 1/2 c. water
• 1 c. canned pumpkin
• 1 box Duncan Hines Spice Cake Mix
• 1 small pkg.vanilla instant pudding mix
• 3 lg. eggs
• 1/2 tsp. ginger
• 1/2 c. oil
• Topping:
• 1/2 c. butter
• 1 c. chopped pecans or walnuts
• 1 c. light brown sugar

Directions

Directions

For Topping:
Melt butter,pour into a wax paper lined iron skillet(11 inch) or a spring form pan.Add the brown sugar,spreading evenly in bottom of pan.Sprinkle pecans over brown sugar and set aside.

For Cake:
Place all ingredients in mixing bowl and mix well.
Pour over topping in prepared pan.
Bake at 325 degrees until cake tests done,
remove from oven.
Let set 10 minutes then turn up-side-down on cake plate,remove wax paper.

Ingredients

• 1/4 cup granulated sugar
• 2 teaspoons cinnamon
• 1/2 cup margarine, softened
• 3 eggs
• 1 can applesauce (16 oz) – unsweet
• 1 yellow cake mix

Directions

Blend sugar and cinnamon.

Grease a 10-inch bundt or tube pan and dust with 1 tablespoon of the cinnamon sugar, reserve remainder.

Blend margarine, eggs, applesauce and cake mix until moistened. Reserve 1-1/2 cups of the batter. Pour remaining batter into prepared pan. Sprinkle with the remaining cinnamon sugar; then top with the reserved batter. Bake at 350 degrees for 35 to 45 minutes or until done. Cool cake in pan for 15 minutes, tnen invert on serving plate.

Ingredients

• 225g/8 oz self raising flour
• 1 large egg lightly beaten
• 35g/1 and a half oz Raisley (substitute: 1 teaspoon baking powder)
• A little milk
• Raspberry Jam
• 75g/3 oz butter
• A little extra milk
• 75g/3 oz caster sugar
• A little extra caster sugar

Directions

Preheat the oven to 180C / 350F / Gas Mark 4.

Sift the flour and baking powder (or raisley) into a bowl and rub in the butter until it resembles fine breadcrumbs. Stir in the sugar. Add the beaten egg and enough milk to form a soft dough. Divide the dough into 12 even sized pieces and roll them into balls.

On a lightly floured board, flatten each one slightly and place half a teaspoon of raspberry jam in the centre. Dampen the edges with a little milk and close the dough over the jam. Turn the buns over and place them on a greased baking sheet. Brush with a little milk and sprinkle with sugar. Bake in the oven for 15 to 20 minutes.

Cool on a wire rack and serve when cold, but do be careful if tempted to eat straight from the oven, the jam will be very, very hot.

Makes 12

An old recipe which deserves a revival. Raspberry Buns with their jam centres are absolutely delicious and popular with children and adults alike. I was delighted to come across a very good version in a handwritten cookery book dating back to 1923, by Ivy Peatman, lent to me by her son Neville Peatman who assures me it was one of his mother’s favourite recipes. — Julie Duff (BBC Radio4)

Source: BBC Radio4