INGREDIENTS:

1 1/2 cup Dr. Pepper soda
1/2 cup vegetable or canola oil


1 stick unsalted butter (8 tablespoons)
4 tablespoons cocoa powder
1 1/4 cups sugar
2 cups flour
1 teaspoon baking soda
2 eggs
1/2 cup buttermilk

For the glaze:
4 tablespoons unsalted butter
2 tablespoons cocoa powder
4 tablespoons milk
2 cups powdered sugar

PREPARATION:

preheat oven to 350F and grease a 13x9 baking pan.
combine the dr pepper, oil, butter, and cocoa powder in a saucepan over medium heat. bring to a simmer, mix well, and remove from heat.
add sugar, flour, and baking soda to the pan and mix well.
in a separate bowl, beat the eggs and buttermilk together. add a small amount of the hot batter to the egg mixture (a couple tablespoons) and mix well. then add the egg mixture to the batter and mix well.
pour into greased pan and bake for 25 minutes, or until a toothpick comes out clean.
while the cake is cooling, make the glaze.


combine the butter, cocoa powder, and milk together in a saucepan over medium heat.
when the butter is melted and the mixture is combined, whisk in the sugar, 1/2 cup at a time, until fully incorporated and smooth.
pour over the warm cake

INGREDIENTS:

•1/2 cup sugar
•1 tablespoon cornstarch
•1/2 cup water
•1-1/4 cups fresh or frozen blueberries


•1 tablespoon lemon juice
•GRAHAM CRACKER MIXTURE:
•2-1/4 cups graham cracker crumbs (about 36 squares)
•2 tablespoons sugar
•1/2 teaspoon ground cinnamon
•1/2 cup butter, melted
•ICE CREAM:
•1-1/2 cups sugar
•1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
•1 quart heavy whipping cream
•2 cups milk
•2 teaspoons vanilla extract

PREPARATION:

•In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in blueberries and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled.
• In a large bowl, combine the cracker crumbs, sugar and cinnamon. Stir in butter. Pat into an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 10-15 minutes or until lightly browned. Cool completely on a wire rack.
• Meanwhile, in a large bowl, whisk the ice cream ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Whisk before adding to ice cream freezer (mixture will have some lumps).
• Crumble the graham cracker mixture. In a large container, layer the ice cream, graham cracker mixture and blueberry sauce three times; swirl. Freeze. Yield: 2 quarts.

INGREDIENTS:

1 3/4 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 large eggs
3/4 cup packed dark brown sugar (You can substituted light brown sugar)
1/3 cup granulated sugar
2 teaspoons freshly grated orange zest (I omitted this)
1 teaspoon freshly grated lemon zest (I left this out, too)
1/2 cup canola oil
1 1/4 cups canned pure pumpkin puree
1/2 cup chopped, toasted pecans or walnuts, optional (I didn’t add the nuts to the batter, but sprinkled them on top of the frosted loaf instead)
Position your oven rack in the middle of the oven, and preheat oven to 325 degrees. Grease and flour a 9 x 5″ loaf pan; set aside.

PREPARATION:

ombine flour, cinnamon, baking powder, baking soda, salt, nutmeg, and allspice in a medium bowl and whisk until thoroughly combined; set aside.

In another bowl, or bowl of an electric mixer, beat eggs on medium-high speed for two minutes or until lightened in color. Add the brown sugar, mixing for about 2 minutes, then the granulated sugar, mixing for about 1 minute. Add the orange and lemon zests, if using, and beat for another minute. Scrape down the bowl as needed.

Drizzle in the canola oil with beater on medium-low. Reduce speed to low and add the pumpkin puree. Mix until thoroughly combined. Add the dry ingredients in two additions and blend for 10-15 seconds just until incorporated. Fold in the pecans using a rubber spatula.

Spoon the batter into your prepared loaf pan and bake for 60-65 minutes or until a toothpick inserted in center comes out clean. Cool loaf in pan for 10 to 15 minutes, then remove and cool completely on a wire rack.

If you’re going to frost the loaf, you can make the frosting while the loaf is cooling…

PUMPKIN BUTTER CREAM FROSTING

1/4 cup (1/2 stick) unsalted butter, softened
2 Tablespoons canned pure pumpkin puree
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla
3 cups powdered sugar
2 teaspoons half & half or milk
1/4 to 1/3 cup chopped pecans or walnuts, optional, for sprinkling on top
Cream the butter, pumpkin puree, cinnamon, and vanilla, blending well. Add powdered sugar a cup at a time, blending well after each addition. Add half & half or milk and blend well. NOTE: This makes a very thick butter cream frosting. If you want a thinner, creamier frosting, add more half & half or milk until you get the desired consistency.

After frosting the cooled pumpkin loaf, sprinkle with chopped pecans or walnuts if desired.

INGREDIENTS:

1/2 cup melted butter (1 stick)
1 cup brown sugar
1 loaf Texas toast
4 eggs
1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling














PREPARATION:

1. Melt butter in microwave & add brown sugar....stir till mixed.
2. Pour butter/sugar mix into bottom of 9 x 13 pan....spread around
3. Beat eggs, milk, & vanilla
4. Lay single layer of Texas Toast in pan
5. Spoon 1/2 of egg mixture on bread layer
6. Add 2nd layer of Texas Toast
7. Spoon on remaining egg mixture
8. Cover & chill in fridge overnight
9. Bake at 350 for 45 minutes (covered for the first 30 minutes)
10. Sprinkle with powdered sugar
11. Serve with warm maple syrup

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