Pumpkin Pudding

Why wait on Thanksgiving season if you love the taste of Pumpkin? I love this pudding it is light and very easy to get ready for those hot summer days.It's cool and not the same old pudding. This pudding is spicy and rich and you serve it cold in the summer and hot in the winter.

15-oz. can pumpkin
1 cup condensed milk
4 t.light brown sugar
1/2 c. biscuit baking mix
2 eggs, beaten
4 T. butter, melted
2-1/2 t. pumpkin pie spice
2 t. vanilla extract
1 t. lemon extract

Garnish: whipped cream and chopped pecans

In a bowl, mix together all ingredients whipped cream and pecans . Transfer to a slow cooker that has been sprayed with non-stick vegetable spray. Cover and cook on low setting for 3-1/2 to 4 hours. Pudding will start to pull away from sides of slow cooker; test for doneness with a toothpick inserted in center. Serve cold or warm.Garnish with whipped cream and chopped pecans Makes 4 to 6 serving

Italian Creme Cake

I had my first piece Italian Creme Cake bought at a supermarket. When a co-worker had it at work for potluck.I did not like it at first so I never try it again for many years... until a friend of my made the cake  homemade. WOW!!! The fresh taste and the moist of it all just made me fell in love. It's that taste! the creamy buttermilk and walnuts >>> should I go on?

Being the person that I am...I got my own recipe for this Wonderful Cake." I like a tall cake so" I like using two 10 inch by 3' tall cake pans.

INGREDIENTS:
2 stick Butter (real Butter) no margarine
3 1/2 cups cake flour
2 1/2 cups sugar
2 cup buttermilk
2 small can flaked coconut one can for frosting
10 egg whites, stiffly beaten
1 cup butter crisco
10 egg yolks
2 teaspoon baking soda
3 teaspoon vanilla
2 cup chopped  walnuts (only) 1/2 cup for frosting
.
Frosting:
1 package (8oz) cream cheese softened
1 box confectioners sugar
1/2 stick butter softened 
2 teaspoon vanilla
1 small can coconut
Mix butter and cream cheese together add coconuts and vanilla blend together until smooth. start adding
powder sugar blending until very smooth. Than add chop walnuts.


Cake:
Cream butter and shortening; add sugar. Add egg yolks and beat well. Combine soda and flour; add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in egg whites.

Pour into 2 greased 10 inch and floured cake pans; bake at 350 degrees for 25 to 30 minutes.
Frosting: Beat cream cheese until smooth; stir in sugar. Add vanilla and beat until smooth. Spread on cake layers; sprinkle top with chopped nuts.