Desserts & Baking I have one word for you...chocolate. I want to see the chocolate recipes coming in really soon now! This page is also the place for bread recipes and other baking ideas that don't necessarily soothe the sweet tooth as much as they warm the tummy. Pumpkin Cake Submitted by Amy Lockyear, Webmaster, 03/14/99: A co-worker friend gave this recipe to me last year. I have made it several times, and everyone LOVES it. Prep time – 10 minutes 1 16 oz Can of Pumpkin 1 Box of pre-packaged Yellow Cake Mix (dry, any brand) 1 C Melted Butter or Margerine 1 C Milk ¾ C Sugar 3 Eggs 1 tsp. Cinnamon ½ tsp. Allspice or Pumpkin Pie Spice ½ tsp. Ginger Mix all ingredients (except for the cake mix and the butter) well by hand with a wire wisk or a fork and pour into a 10”x13” pan (I spray with cooking oil, first). Sprinkle the cake mix (dry) evenly over the mixture. Pour the butter over the cake mix, make sure to get it all over. Bake at 350 degrees for 45 – 55 minutes. Remove from the oven and let it cool to room temperature. You can serve as is if you wish, but I always top with 1 container of Cool Whip (spread like icing) and chopped walnuts. Chewy Toffee Almond Bars Submitted by Sherry Hollingsworth, Army Wife 01/18/99: 1 C. (2 sticks) butter, softened 1/2 C. sugar 2 C. all-purpose flour 1 3/4 C. (10 oz.) SKOR English toffee bits or Heath Bits O Brickle 3/4 C. light corn syrup 1 C. sliced almonds, divided 3/4 C. sweetened coconut flakes, divided Heat oven to 350. Grease sides of 13x9x2-inch baking pan. Beat butter and suger until fluffy. Gradually add flour, beating until well blended. Press dough evenly into prepared pan. Bake 15 to 20 minutes or until edges are lightly browned. Meanwhile, combine toffee bits and corn syrup in medium saucepan. Cook over medium heat, stirring constantly, until toffee is melted (about 10 to 12 minutes). Stir in 1/2 cup almonds and 1/2 cup coconut. Spread toffee mixture to within 1/4 inch of edges of crust. Sprinkle remaining 1/2 cup almonds and remaining 1/4 cup coconut over top. Bake an additional 15 minutes or until bubbly. Cool completly. Cut into bars. About 36 bars. Brownie Bottom Pudding Pie **to DIE for** Submitted by Sherry Hollingsworth, Army Wife 01/18/99: 4 squares semi-sweet baking chocolate or 1 pckg. German's sweet baking chocolate 1/4 C. (1/2 stick) butter or margarine 3/4 C. sugar 2 eggs 1 tsp. vanilla 1/2 C. flour 1/2 C. chopped nuts (optional) 2 1/2 C. cold milk 2 pkg. (4-serving size) chocolate flavor instant pudding & pie filling thawed whipped topping Heat oven to 350 (325 for glass pie plate). Grease bottom and sides of 9-inch pie pan. Microwave chocolate and butter in bowl on high 2 minutes Stir until chocolate is melted. Stir in sugar, eggs, and vanilla. Mix in flour, then nuts. Spread in pan. Bake 25-30 minutes. Cool. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 1 minute. Let stand 2 minutes. Spread over brownie pie. Top with whipped topping, garnish with grated chocolate. Refrigerate until ready to serve. Makes 8 servings. Email: aspen74@earthlink.net