Pumpkin Cake

16 oz. pumpkin
yellow cake mix
small vanilla instant pudding mix
1 cup water
2 eggs
1/4 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg

Mix all ingredients together and pour into greased jelly roll pan.  Bake at 350* for 25-30 minutes

1 pint heavy whipping cream
1/2 cup brown sugar
8 oz. cool whip

Beat the whipping cream and brown sugar until stiff.  Add in thawed cool whip and mix.

Let the cake cool completely before frosting.  Keep refrigerated.

Glazed Poppyseed Bread

Makes 2 loaves (8 X 4 1/2-inch loaf pans), about 4-5 mini loaves or lots of muffins (sorry don't know exactly how many!)

Bread:

3 eggs

1 cup vegetable oil

2 1/4 cups sugar

3 cups flour

1 1/2 teaspoons salt

1 1/2 teaspoons baking powder

1 1/2 cups milk

1 1/2 teaspoons pure almond extract

1 1/2 teaspoons butter extract or 1 tablespoon melted butter

1 1/2 teaspoons pure vanilla extract

3 tablespoons poppy seeds

Glaze:

1/4 cup orange juice

3/4 cup sugar

3/4 teaspoon pure vanilla extract

3/4 teaspoon pure almond extract

3/4 teaspoon butter extract or 1/2 tablespoon melted butter

Line the bottom of the loaf pans with waxed or parchment paper and then grease and flour the entire loaf pan well.

In a large bowl whisk together the eggs and oil. In a medium-size bowl, whisk together the sugar, flour, salt and baking powder. Add 1/3 of the dry ingredients to the egg/oil mixture and whisk to combine. Add 1/2 of the milk and stir together. Add another 1/3 of the dry ingredients and mix well. Add the last half of the milk and stir. Finally add the last 1/3 of the dry ingredients and mix. Add the extracts and poppy seeds and mix well.

Pour the batter into the prepared loaf pans, filling about 2/3 to 3/4 full. Bake at 350 degrees for approximately 60 minutes checking often the last 10 minutes of baking to ensure the bread doesn't overbake. When completely baked, a toothpick inserted in the middle should pull out moist crumbs but not wet batter.

While the bread is baking, combine the glaze and ingredients and mix well. Set aside.

Let the bread sit in the pan for five minutes. Run a thin-edged knife around the edges of the bread and carefully remove the bread from the pans onto a wire rack set atop a layer of paper towels. Brush the tops of the bread with the glaze while the bread is still warm. Continue brushing and/or gently pouring until all the glaze is on the bread. Cool completely before slicing.