Greetings and welcome, to Inter-Bikes International Cafe where the food is always cooking! Happy Thanksgiving and let’s get ready to chow down on some of the most awesome Biker Holiday food recipes, so leave the traditional Thanksgiving Turkey and Ham and step into a new world of flavor and change, spice up your next Holiday, hey you might find a new Holiday favorite or add some of these to your traditional Holiday feast, but your still a winner either way and Melody has quite a Dessert spread to, so check them out and get ready for a very sweet and tasty Holiday meal! Please remember our troops and those less fortunate this Holiday Season, God Bless!

Hey! Join in the fun and tasteful excitement, send us your recipes we'll get them up here for the world to see and try, so don't be shy send them to: fatboy@chef-fatboy.com and while your at it stop by our website for even more awesome Biker, Wild Game and Dessert recipes at: : http://www.chef-fatboy.com

Ride safe and always EAT WELL!

Happy Holidays

Chef Fat Boy & Melody

Slammin' Salmon

Submitted by: Capt’n Crusty, FL.

Ingredients:

1/4 cup balsamic vinegar
1/4 cup lemon juice
1/4 cup soy sauce
1 teaspoon salt
1 tablespoon brown sugar
1 1/2 teaspoons ground ginger
1 teaspoon paprika
1 teaspoon black pepper
1 teaspoon crushed red pepper flakes
4 cloves garlic, minced
1/4 cup chopped green onions
1 teaspoon sesame oil
1/2 cup peanut oil
8 (4 ounce) skinless, boneless salmon fillets
 

Directions:

Stir balsamic vinegar, lemon juice, and soy sauce with salt, brown sugar, ground ginger, paprika, pepper, and red pepper flakes until the salt has dissolved. Stir in garlic, green onions, sesame oil, and peanut oil until well combined. Pour marinade into a re-sealable plastic bag or glass bowl. Add salmon to marinade and gently toss to coat. Place into refrigerator and marinate 2 to 24 hours. Prepare an outdoor grill for medium-high heat. Drain excess marinade from salmon fillets. Grill until firm and opaque, about 4 minutes per side.

 

Seafood Ecstasy

Servings: 6-8

Ingredients:

1 lb peeled jumbo shrimp (16-20 to the lb)
3 doz. black mussels, scrubbed clean
2 large cloves of garlic, pureed
12 large tomatoes, diced
2 cups shrimp or lobster stock
Fresh basil and oregano, to taste
Salt and pepper, to taste
1 cup dry white wine
2 lbs linguine

Directions:

Sauté the diced tomatoes and pureed garlic in olive oil for 5 minutes; add the herbs and the stock. Let this reduce for 10 minutes and then add the wine and seafood. Simmer until the mussels pop open, then remove the seafood and keep it warm. Arrange the linguine in pasta bowls. Ladle the sauce on and arrange the seafood on top. Garnish with fresh chopped basil and Parmesan cheese, then enjoy with good Italian bread and a glass of wine.

 

Shrimp Linguine with Basil Garlic Butter

Ingredients:

2 tablespoons olive oil
1 pound shrimp, large, peeled and de-veined
2 teaspoons garlic, minced
3 tablespoons basil, fresh, chopped
3 tablespoons butter
1/2 pound linguine, cooked
grated cheese
 

Directions:

Heat the oil in a skillet. Add the shrimp and cook until just pink. Add the garlic and basil. Add the butter. Toss in the cooked pasta. Garnish with the cheese.

 

Marci’s Lasagna

Submitted by: Marci Wilson, OH.

Ingredients:

1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese

Directions:

In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt. Preheat oven to 375 degrees F (190 degrees C). To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Baked Chicken Parmesan

Ingredients:

5 Tbsp. melted unsalted butter
1 Tbsp. Dijon or dry mustard
3/4 cup dried bread crumbs
1/2 cup freshly grated Parmesan cheese
2 Tbsp. chopped fresh parsley
1 tsp. dried basil
8 Chicken thighs, or 3 whole chicken breasts, bone in, split.

Directions:

Preheat the oven to 400 degrees. Lightly grease a 9" x 15" baking dish.In a shallow bowl, combine the butter with the mustard. In another shallow bowl, blend together the bread crumbs, cheese, parsley, and basil. Dip the chicken pieces first into the mustard mixture, and then coat with the bread crumb mixture. Place skin side up in the baking dish. Bake, uncovered for 45 minutes. Serves 6.

Linguine with Bacon and Parmesan Cheese

Submitted by: Kurt McMullen, Del.

Ingredients:

3 slices bacon
1/4 cup Parmesan cheese
2 eggs
2 cloves of fresh garlic, chopped fine
linguine noodles, enough for 4 servings

Directions:

Boil noodles until al dente. Cut bacon into small pieces and fry until crisp and golden brown. Remove from oil and place on paper towels to blot excess oil. Pour off at least half of the bacon drippings. Gently sauté the garlic over a low flame in the remaining oil, being careful not to brown or burn it. Toss noodles in the pan with the garlic and return the bacon to the pan, add the Parmesan cheese and continue to toss over a very low flame. Remove from heat. Beat the eggs completely and pour over the pasta mixture. Continue to toss until everything is well combined. When combined with the Parmesan cheese, the eggs will create a creamy, thick kind of sauce. Use pasta water to loosen if the dish becomes too stiff.

Pasta with Apples and Cranberries

Submitted by: Barry Shapiro, Mass.

Ingredients:

8 ounces wide egg noodles
2 teaspoons margarine
1/2 pound turkey ham, un-sliced, cut into 1/2 inch cubes
1 bunch green onion, whites and some greens, chopped
2 granny smith or Macintosh apples, cut into slices, then into 1/2 inch pieces
1/4 teaspoon nutmeg
1/2 cup frozen apple juice concentrate, thawed
1 cup half and half
1 cup sharp Cheddar cheese, grated
2 tablespoons chives
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup dried cranberries

Directions:

Cook pasta according to package directions, drain. Meanwhile, melt margarine in large skillet and cook ham. Remove to a plate when done. Add onion to skillet; cook over medium high heat for 3 minutes. Add apples and cook until apples are golden. Transfer apples and onions to plate. Add nutmeg, apple juice, and half and half to skillet. Sauce may look curdled, but continue to cook for 5 minutes or until reduced by 1/3. Add cheddar and chives, stir until cheese is melted. Season with salt, pepper, and cranberries. Add sauce to pasta and toss to coat. Add ham, apples and onions. Serves 6 to 8.

Tex Mex Lasagne

Submitted by: bigmax, Pa.

Ingredients:

1 pound lean ground sirloin
1/2 cup chopped celery
1/2 cup chopped onion
2 cloves garlic, minced
1/4 cup chopped green bell pepper
1 14 1/2 ounce can tomatoes, crushed
1 14 1/2 ounce can enchilada sauce, divided
salt and pepper to taste
4 slices light American cheese
1 cup low fat cottage cheese
1 egg white, beaten
6 medium flour tortillas, cut into thirds

Directions:

Combine ground sirloin with first four ingredients in pan, cooking over medium heat. Drain any fat. Add tomatoes, 2/3 of the can of enchilada sauce, and salt and pepper to taste. Bring to boil; reduce heat and simmer for 10 minutes. Meanwhile, combine both cheeses and egg white in food processor until blended and American cheese is in pieces; set aside. In frying pan coated with no stick cooking spray, heat remaining enchilada sauce a little at a time and fry flour tortillas until all have been done. Spoon one third meat mixture into a 12 x 8 x 2 baking dish. Spoon half cheese mixture over meat. Top with half of tortillas. Repeat layers ending with meat. Bake at 350F for 25 minutes. Let stand for 5 minutes before cutting.

Ultimate Macaroni and Cheese

Ingredients:

1/2 pound macaroni
2 large eggs
12 ounces evaporated milk
1/4 teaspoon hot pepper sauce
2 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon dry mustard in 1 teaspoon water
4 tablespoons sweet butter
12 ounces favorite cheese

Directions:

Bring two quarts of water to a boil in a large heavy saucepan. Add 1 1/2 teaspoon salt and macaroni and cook until almost tender. Drain, return to pan with butter and stir. Meanwhile, mix eggs, 1 cup of the evaporated milk, pepper sauce, 1/2 teaspoon salt, pepper and mustard mixture in a small bowl. Pour egg mixture over hot buttered macaroni along with 3/4 of the cheese. Stir, over medium heat, until thoroughly combined and cheese starts to melt. Gradually add remaining cheese and milk, stirring constantly until mixture is hot and creamy, about 5 minutes. Serve immediately. Serves 4.

Grilled Asparagus with Roasted Garlic Toast and Balsamic Vinaigrette

Submitted by: Teri Gibson, TX.

Ingredients:

1 medium head garlic, unpeeled
5 tablespoons extra virgin olive oil, divided
Salt and pepper to taste
2 tablespoons minced shallot
1 1/2 teaspoons balsamic vinegar
1/2 teaspoon red wine vinegar
1 1/2 pounds thick stemmed asparagus
4 slices sourdough bread

Directions: Preheat oven to 350 degrees F (175 degrees C). Coat the head of garlic with 1 tablespoon olive oil, salt, and pepper. Place on a baking sheet, and roast 45 minutes in the preheated oven, until golden brown. Once the garlic is roasted, cut the head in half horizontally, exposing all the cloves. Squeeze both halves into a bowl, discarding any skin. Whisk in 2 tablespoons of olive oil, salt, and pepper. Set aside. While the garlic is roasting, place the minced shallot in a bowl with the balsamic and red wine vinegars for about 30 minutes to let the flavors blend. Whisk in remaining olive oil, and season with salt and pepper. Place asparagus spears in the mixture until ready to grill. Preheat grill for medium-high heat. Place asparagus in a large skillet or directly on the grill. Grill the asparagus, turning over once, until tender, about 10 minutes. While asparagus is grilling, spread the roasted garlic mixture on the bread. Grill bread until toasted. Arrange the bread and asparagus on a plate, and drizzle with the remaining shallot and vinegar mixture.

Desserts by Melody:

Anne's Pumpkin Walnut Cheesecake

Submitted by: annie78, Ga.

This recipe is another family tradition; this pumpkin cheesecake always graces our Thanksgiving table.

Ingredients:

6 ounces zwieback crackers, crushed
1 cup granulated sugar
3/4 cup brown sugar
6 tablespoons butter, melted
24 ounces cream cheese, softened
5 eggs
16 ounces pumpkin
1 3/4 teaspoons pumpkin pie spice
1/4 cup heavy cream
Topping
6 tablespoons butter, softened
1 cup brown sugar
1 cup walnuts, coarsely chopped

Directions:

Blend zwieback crumbs, 1/4 cup sugar, and the 6 tablespoons melted butter. Press firmly over bottom and up sides of a lightly buttered 9-inch spring-form pan. Chill. Beat the cream cheese until smooth. Add the 3/4 cup sugar and the 3/4 cup brown sugar, beating until well mixed. Beat in the eggs one at a time, until mixture is light and fluffy. Beat in the pumpkin pie spice and the heavy cream
at low speed. Mix in the pumpkin. Pour into prepared pan. Bake in a slow oven (325 degrees F) for one hour and 35 minutes. While pie is baking, mix the topping ingredients (the last 3 ingredients), first
the butter and brown sugar until crumbly, then blending in the nuts. After the one hour and 35 minutes, remove the pie from the oven. Spread the topping over it, and return it to the oven for 10 minutes.
Remove from oven and cool on a wire rack. Refrigerate for several hours, or overnight. This cheesecake is rather large, and incredibly rich. Everyone always wants more than they can fit in their stomach! And the recipe! Serving suggestion: Some like this garnished with whipped cream and more
walnuts, or with whipped cream and pecans.

Apple Crisp with Cranberry Sauce

Submitted by: motormamma, GA.

Ingredients:

4 Granny Smith apples - peeled, cored and sliced
1 1/2 cups whole berry cranberry sauce
1 cup whole wheat pastry flour
1 cup rolled oats
2/3 cup packed brown sugar
2/3 teaspoon ground cinnamon
1/2 cup butter, melted

Directions:

Preheat the oven to 350 degrees F (175 degrees C). Place apple slices in an 8 or 9 inch square baking dish. Spread the cranberry sauce over the apples. In a medium bowl, stir together the flour, oats, cinnamon and butter until crumbly. Sprinkle over the apples and cranberry sauce, covering completely. Bake for 45 minutes in the preheated oven, or until apples can be easily pierced with a knife and topping is browned.

Butterscotch Apple Pecan Cobbler

Submitted by: harleymom74j, RI.

Ingredients:

12 oz Pkg. Nestle Toll House -Butterscotch flavored Morsels (2 cups)
1/4 c Brown Sugar, firmly packed
1/4 c All-purpose flour
1/2 tsp. Cinnamon
2 1/2 lb Tart Apples, peeled and diced
Topping:
1/2 c All-purpose Flour
1/4 c Brown sugar, firmly packed
4 tbsp. Butter (1/2 stick)
1 c Pecans, chopped
3/4 c Quick or Old Fashioned Oats, uncooked

Directions:

Preheat oven to 375'F. In small bowl, combine Butterscotch Morsels, brown sugar, flour and cinnamon; set aside. Place apples in 13 x 9 inch baking pan; sprinkle morsel mixture over apples. Bake 20 minutes. Topping: Combine flour and brown sugar, cut in butter until crumbly. Stir in pecans and oats; sprinkle over apple mixture. Bake 30-40 minutes until apples are tender. Cool slightly. Serve with ice cream or whipped cream.

Cheddar Apple Cobbler

Submitted by: Connie Lilbourn, KY.

Ingredients:

1 c Sugar
1/4 c Unbleached Flour
1/4 tsp. Cinnamon; Ground
6 c Apple Slices; *
Topping:
1 c Unbleached Flour
1/4 c Sugar
1 1/2 tsp. Baking Powder
1/2 tsp. Salt
6 oz Cheddar; Med, Shredded,1 1/2 C
1/3 c Butter; Melted
1/4 c Milk

* Use cooking apples such as Granny Smith's that have been cored,

Directions:

Combine the sugar, flour, and cinnamon, then toss the mixture with the apple slices. Pour into a 9-inch square baking pan. Combine the dry ingredients, of the topping, with the cheddar cheese, mixing well. Add the butter and milk, mixing until well blended with the flour mixture. Spoon the dough over the fruit mixture and bake at 400 degrees F. for 30 minutes.

Apple Crunch Cobbler

Submitted by: jessolando, NM.

Ingredients:

1 cup instant oat meal
1 cup whole wheat flour
1/2 cup apple juice concentrate
1/2 tsp. cinnamon
1 apple
1 egg white
1/4 tsp. baking powder

Directions:

Cut the apple into bite sized pieces. Mix together everything except the apples. Put a thin layer (1/8-1/4") of mixture on the bottom of a non-stick or Pammed round pan. Put apples on top of this. Then spread, plop, drop or get the rest of the mix on top of the apples someway. Then bake at 350F.about 20 minutes.

Apricot Rum Cake

Submitted by: Lynn Konopka, FL.

Ingredients:

1/4 cup dried apricot halves, coarsely chopped
3/4 cup golden rum
1 (16 ounce) can apricot halves
1 cup (2 sticks) butter, softened
1/2 cup sour cream
4 large eggs
2 teaspoons vanilla extract
2 cups granulated sugar
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 (12 ounce) jar apricot preserves

Note: Best made several days ahead. Flavor improves with standing.

Directions:

In small bowl combine dried apricots and 1/4 cup rum; leave for 20 minutes. In food processor, puree apricot halves and stir to the apricot-rum mixture. Beat butter, sour cream, eggs, vanilla and sugar. Add flour, salt, and soda to the apricot mixture. Heat oven to 325 degrees F. Grease well a 10-inch Turk's turban mold. Bake 1 1/4 hours or until done. Cool in pan 5 minutes, loosen edges, invert and un-mold cake onto flame-proof plate with rim. In a small saucepan, heat apricot preserves, stir in 1/4 cup rum and brush apricot glaze over cake every few minutes while it is cooling. In long-handled metal ladle, warm remaining rum until vapors rise. Ignite and pour over cake. When flames subside, slice.

Baked Apple Dumpling Pie

Submitted by: Molly Coffey, KY.

Serves 6.

Ingredients:

Pastry:
1 3/4 cups flour
1 tablespoon granulated sugar
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, cut up
1 egg yolk
About 3 tablespoon cold water

Directions:

In a food processor, combine the flour, sugar and salt. Pulse just to mix them. Remove the lid and scatter the butter on top. Pulse again just until the butter is broken into very small pieces. In a glass measuring cup, combine the yolk with enough water to make 1/4 cup of liquid. Using a fork, blend them well. Remove the processor lid and sprinkle the yolk mixture all over the flour. Pulse again just until the pastry starts to form large clumps. Empty the crumbs into a bowl and with your hand, pack the dough as you would a snowball. Knead the dough right in the bowl 2 or 3 times. Put the dough onto a sheet of plastic wrap and form a flat disk. Wrap the dough in the plastic wrap and refrigerate for 1 hour.
Apples:
1/2 cup raisins
1/2 cup walnuts
1/2 cup packed light brown sugar
1/4 teaspoon ground cinnamon
3 tablespoons unsalted butter
3 tablespoons raspberry preserves
4 Golden Delicious, Baldwin, Macoun, Northern Spy or Winesap apples
2 tablespoons whole milk
1 tablespoon granulated sugar (for sprinkling)
Flour (for rolling)

Directions:

Set the oven at 400 degrees F. Have on hand an 11-to-12-inch skillet with a heatproof handle. In a food processor, combine the raisins, walnuts, 1/4 cup of the light brown sugar, and cinnamon. Pulse just until the mixture is finely ground. Melt the butter in the skillet, but do not let it brown. Add the remaining 1/4 cup light brown sugar and the preserves. Cook for 30 seconds over medium heat or until the mixture is bubbling evenly all over. Remove the pan from the heat. Without peeling the apples, halve them horizontally. Core each half. Place the apples, cut sides down, in the skillet. Put 6 halves around the edge and 1 in the center. Dice the remaining apple half and scatter the pieces between the apples. Spoon some of the raisin-walnut mixture into each apple half, compacting it with the back of the spoon. Sprinkle leftover filling between the apples. On a lightly floured board, roll the pastry to a round the exact size of your skillet. Pick the pastry up on the rolling pin and ease it onto the apples. Tuck the edge of the pastry down along the inside of the pan. Poke several large vent
holds in the pastry with a paring knife. Brush the pastry with milk and sprinkle it with granulated sugar. Transfer to the hot oven and bake the pie for 20 minutes. Reduce the oven temperature to 375 degrees F and continue baking the pie for 25 minutes or until the crust is golden brown. Let the pie cool on a rack for 20 minutes before serving. Cut the pie is cut so that each person gets an apple and some crust.

Baked Vanilla Cheesecake

Ingredients:

Pastry:

1-2/3 cups All-purpose flour
1 each Pinch of salt
1/2 cup Butter cut in small pieces
1 tablespoon Butter (add to above)
2 tablespoon Sugar
1 each Egg
4 tablespoon Ice water

Filling:

1-1/2 pounds Cream cheese
1/4 cup Oil
1-1/4 cups Sugar
3 each Eggs -- separated
1/4 cup Cornstarch
5 each Drops vanilla extract
1/2 cup Milk

Directions:

Sift flour and salt into a large bowl. Using a pastry blender or 2 knives, cut in butter until evenly distributed and mixture resembles breadcrumbs. With a fork, lightly mix in sugar, egg and enough ice water to make a dough. Press into a ball and wrap in foil or plastic wrap. Refrigerate for 30 minutes. Preheat oven to 350f. On a floured surface, roll out dough to fit a 10-in flan tin with a removable bottom. Place dough in tin without stretching. ** FILLING ** Beat cream cheese, oil, sugar, egg yolks, cornstarch, vanilla and milk in a large bowl until smooth. Beat egg whites until stiff; fold into cream cheese mixture. Pour into pastry shell. Bake 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Turn off oven. Let cheesecake cool in oven with door open slightly. Remove cooled cheesecake from tin and serve.

FatBoy’s Black Rum Cake

Ingredients:

1 pound raisins
1 pound currants
1 pound prunes (pitted)
2 teaspoons cinnamon
1/2 pound chopped nuts
2 pounds dark brown sugar
1 pound butter or margarine
12 eggs
1/2 teaspoon baking powder
1 pound flour
12 ounces rum
12 ounces wine (red or Burgundy)

Directions:

Grind or chop raisins, currants, prunes and nuts; mix with 6 ounces each of rum and wine. Leave to soak for 24 hours. Heat oven to 300 degrees F. Grease and flour a baking pan. For caramel, heat 1 pound dark brown sugar until melted. Cream sugar and butter or margarine, adding eggs, one at a time. Add the rum-soaked fruits and caramel and mix well. Add the flour, baking powder and cinnamon and mix to a soft dropping consistency. Pour into prepared pan; bake for 2 hours on the middle shelf of the oven. Remove from oven, pour remaining rum and wine over the cake.
This cake can be kept for up to 12 months.

Pumpkin Cheesecake

Ingredients:

Crust

1/4 cup butter or margarine
1 cup graham cracker crumbs
2 tablespoons sugar
Filling
2 pks 8oz cream cheese
1 cup canned pumpkin
4 eggs
2/3 cup sugar
1 teaspoon imitation brandy extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger

Topping

1/2 cup sour cream
2 Tablespoons powder sugar
1/4 teaspoon imitation brandy extract

Directions:

In a 9in round baking dish, microwave butter at High for 1 1/4 to 1 1/2 min, or until melted. Stir in graham cracker crumbs and sugar. Mix well. Press Mixture firmly against bottom of dish. Microwave at High for 1 1/2 to 2 min. or until set rotating dish once. Set aside In 8-cup measure, microwave cream cheese at 50% to 21/4 to 4 min. Add remaining filling ingredients. Beat at medium speed of electric mixture until well blended. Microwave at High for 4 to 5 min. or until mixture is very hot and starts to set, beating with whisk every 2 min. Pour filling over prepared crust/ Place dish on saucer in microwave oven. Microwave at 50% for 7 to 15 min. or until center is almost set. rotation dish twice.(filling becomes firm as it cools.) chill 1 hour. In a small mixing bowl, combine topping ingredients. Stir until smooth. Spread topping over cheesecake. Refrigerate at least 8 hours or overnight.

Pumpkin Cobbler

Ingredients:

1 can Pumpkin, large can
4 Eggs; large, beaten
1 1/2 c Sugar
1 tsp. Salt
1 tsp. Ginger
1/2 tsp. Cloves
2 tsp. Cinnamon
1 c Evaporated milk;13 ozs.
1 pk Yellow cake mix
1 c Butter; melted
2 tbsp. Brown sugar
1/2 c Almonds; slivered, or 1/2 c Chopped walnuts

Directions:

Blend together, pumpkin, eggs, sugar, salt, ginger, cloves, cinnamon and canned milk. Pour into greased 13"x9"x2" pan. Sprinkle dry cake mix over top of mixture. Drizzle melted butter over dry cake mix. Sprinkle brown sugar over butter. Top with a sprinkling of nut meats. Bake in a 350 deg. oven for 1 hour and 20 minutes. Makes 9 3"x4 1/4" servings....

Raspberry Mousse Cake

Ingredients:

1 cup all-purpose flour
2 tablespoons cornstarch
1-1/4 teaspoons baking powder
1/4 teaspoon salt
4 egg yolks
1/2 cup sugar
3 tablespoons water
1 teaspoon lemon juice
4 egg whites
1/2 cup sugar
2 cups frozen lightly sweetened red raspberries, thawed
1/4 cup sugar
1/4 cup orange juice or orange liqueur
1 envelope unflavored gelatin
3 cups whipping cream
3 tablespoons sugar
3 cups fresh red raspberries

Directions:

Grease and flour two 9x1-1/2-inch round baking pans. Stir together the flour, cornstarch, baking powder, and salt. In a medium bowl beat egg yolks with an electric mixer on high speed for 5 minutes. Beat in first 1/2 cup sugar on low speed; beat in water and lemon juice. Wash beaters. In mixing bowl beat egg whites on medium speed until soft peaks form. Add second 1/2 cup sugar; beat at high speed until stiff peaks form. Fold in the yolk mixture. Fold the flour mixture into the egg mixture. Divide batter between pans. Bake in a 325 degree F oven for 25 to 35 minutes or until top springs back when touched. Remove from pans immediately. Cool. Split layers in half horizontally. Place thawed berries in a blender container. Cover; blend until smooth. Strain to remove seeds. Stir in the 1/4 cup sugar. Set aside. In a 1-cup heat-safe measure combine orange juice or liqueur and gelatin; let stand 5 minutes. Place measure in a saucepan filled with 1 inch of water. Heat until gelatin dissolves, stirring constantly. Beat whipping cream and 3 tablespoons sugar to soft peaks. Gradually add gelatin mixture, beating to stiff peaks. Reserve 3-1/2 cups of the whipped cream. To remaining whipped cream, fold in berry puree and 2 cups of the fresh berries. Place a cake layer on a platter; top with 1/3 of the berry mixture. Repeat twice. Top with last layer. Frost cake with reserved whipped cream. Cover; chill 6 hours or overnight. To serve, garnish with remaining fresh raspberries. Makes 12 servings. Make-Ahead Tip: Bake and cool cake. Fill and frost the cake. Cover and chill 6 hours or overnight. Garnish with fresh berries before serving.

Pumpkin Pound Cake with Butter Rum Sauce

Ingredients:

1 cup brown sugar
1 1/4 cups granulated sugar
1 1/4 cups Crisco shortening
4 eggs
1 (1 pound) can pumpkin
3 cups sifted flour
3 teaspoons salt
2 teaspoons baking soda
3 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon ginger
1/2 cup chopped pecans
Whipped cream, if desired

Directions:

Heat oven to 350 degrees F. Grease and flour a 10-inch tube pan. In a large mixing bowl combine sugars, Crisco and eggs. Then beat 2 minutes at medium speed; add pumpkin. Sift flour, salt, baking soda and spices together. Add gradually to the mixture while beating at low speed. When ingredients are mixed, beat at medium speed for 2 more minutes. Stir in nuts. Pour into prepared
pan. Bake for 60 to 65 minutes. Cool cake for 10 to 15 minutes before removing from pan. Just before serving, top with whipped cream and Butter Rum Sauce.

Butter Rum Sauce:

1 cup granulated sugar
2 tablespoons cornstarch
1 1/2 cups water
3 tablespoons rum or rum flavoring
3 tablespoons butter
Yellow food coloring

In medium saucepan combine sugar and cornstarch. Add water. Cook and stir until mixture has boiled for 2 minutes. Remove from heat. Add rum and butter. Stir in a few drops of yellow food coloring. Spoon over warm cake.