PUMPKIN WHOOPIE PIES

With Fall on its way, I thought it was time to post this.. I found this recipe on the cooking website cooks.com. Its a lunchbox favorite... Also good for potlucks

Ingredients
1 box brown sugar
1 c cooking oil
1 sm can pumpkin puree (not pumpkin pie mix)
2 eggs
 2 tsp pumpkin pie spice
3 c flour
1 tsp salt
1 tsp baking powder
 tsp baking soda
1 tsp vanilla
Filling
2 egg whites
2 tsp vanilla
4 tbsp flour
1 box 10x (confectioners) sugar
4 tbsp milk
1 c shortening
How to make it
Cream together sugar and oil
Add eggs and pumpkin
Gradually add sifted dry ingredients and mix thoroughly
Drop by tablespoonsful on un greased cookie sheet
Bake at 350 degrees for 10-12 minutes
Set on wire rack to cool
Filling
Combine all ingredients except box of 10x sugar, mix well
Gradually add 10x sugar and beat until fluffy
Put 2 tbsp filling between matched cookies and wrap in plastic wrap

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PEACH COBBLER BREAD

This bread takes advantage of the fresh peaches now in season... and it tastes just like peach cobbler!
Ingredients
1/3 cup butter or margarine, softened
1 cup sugar
2 eggs
1/3 cup water
1 teaspoon vanilla extract
1/8 teaspoon almond extract
1 cup peeled, sliced peaches
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup chopped pecans
TOPPING:
2 tablespoons chopped pecans
2 tablespoons brown sugar
Directions
1.In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in water and extracts. Stir in peaches. Combine flour, baking soda, salt and baking powder; gradually add to the creamed mixture. Stir in pecans. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Combine topping ingredients; sprinkle over batter. Bake at 350 degrees F for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool or 10 minutes before removing from pan to a wire rack.

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• Peach Cake (gothamgal.com)

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