Clifton’s Pumpkin Cake

A big Welcome Back to Debbie from Made From Pinterest, who is guest posting today with this amazing cake recipe!

It’s that time of month again where we at Made From Pinterest get to pull up a chair and visit over here with all of you My Kitchen Escapades folks! And today we’re talking Thanksgiving!

Are you in the Thanksgiving Zone yet? Have you made your menu? Have you written your list? All of my children will be here for the Thanksgiving holiday and I am planning my menu and creating my list of things to do and shop for. This year I am going to try some new recipes in place of some of our traditional favorites.

But one thing that is definitely on my list is this Clifton’s Pumpkin Cake. There was a Clifton’s Cafeteria where I grew up in Southern California and one of the things they were quite known for was their Pumpkin Cake.

Clifton's Pumpkin Cake Recipe.  Clifton's Cafeteria was FAMOUS for their Pumpkin Cake.  Now you can have the recipe too!

With three layers of moist pumpkin cake topped with a cream cheese frosting, there are few people who can resist this cake. If you make this for your Thanksgiving dinner, you might just become famous for it too!

Clifton's Cafeteria was known for their Pumpkin Cake.  You've got to make this!

 

Clifton’s Pumpkin Cake Recipe
Recipe Type: Dessert
Author: Made From Pinterest
Ingredients
  • Cake
  • 3 cups sugar
  • 3 cups flour
  • 1 TBL Baking Soda
  • 1 TBL Baking Powder
  • 1 TBL Cinnamon
  • 3/4 tsp salt
  • 1 1/2 cups vegetable oil
  • 3 1/4 cup canned pumpkin (one large can) Make sure you get just the canned pumpkin and not the pumpkin pie filling
  • Frosting
  • 1 1/2 pound of powdered sugar
  • 12 oz cream cheese, softened
  • 3/4 cup butter, softened
  • 3 tsp vanilla
  • Whole Pecans
Instructions
  1. Preheat oven to 350 degrees
  2. Combine the first six dry ingredients together in your mixer.
  3. Add oil and continuing to beat until dry ingredients are moistened.
  4. Add pumpkin and mix again until well blended.
  5. Add slightly beaten eggs and blend 1 minute longer. Do not over mix.
  6. Pour batter into 3 lightly greased paper-lined 9-inch round cake pans. It is best to line your pans for this recipe.
  7. Bake for approx 30-35 minutes or until done. Cool on racks.
  8. Mix all of the frosting ingredients together until smooth and there are no lumps.
  9. Place first layer of cake with the bottom side up and frost. Place the second layer of cake bottom side down, so that both bottoms are now touching and frost that layer. Place the third layer of cake with bottom side down and frost that layer.
  10. Top with whole pecans.
  11. Cake may be refrigerated to keep the frosting firm

Hope you enjoy this pumpkin cake and that you have a wonderful Thanksgiving with family and friends!

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Looking for some more pumpkin recipes? Check these out!

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Homemade Cranberry Sauce

So, have you started getting ready for the “big meal” of the year?  I know you are at least in the planning stages because traffic for some of my best holiday recipes has shot through the roof over the past couple of weeks.  This time of year forcefully shoves all of us, even the “non-cooks”, into the kitchen.  If you are still on the hunt for some new recipes to serve with your turkey and mashed potatoes,  I promise you the best Thanksgiving feast yet if you try my Praline Sweet Potatoes, Amish Potato Rolls, and Parmesan Garlic Roasted Mushrooms.

Homemade Cranberry Sauce

As a kid, I never got the necessity of having cranberry sauce on the table for Thanksgiving, but that is probably because it always looked like this…..

sauce in can

What kid wants to eat something that looks like a congealed tin can?  Nasty!

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I began making my own cranberry sauce from scratch about 10 years ago and now I absolutely adore this stuff.  So sweet and tangy with small little pieces of fresh cranberries throughout.  This stuff makes for the perfect bite on your fork with some turkey and gravy as well.  So if you think you don’t like cranberry sauce, please take the 5 minutes required to make this awesome recipe and let me prove you wrong.  It will become just as important to you as the turkey.  Promise!

Homemade Cranberry Sauce

Yield: 2 Cups

Ingredients

  • 12 ounce bag of fresh cranberries
  • 1 C sugar
  • 3/4 C water
  • 1/4 tsp salt
  • zest of 1 large orange

Instructions

  1. Chop the cranberries into small pieces. You can also leave them whole if you like bigger cranberries in your sauce.
  2. In a medium saucepan over high heat, bring the sugar, water, salt and orange zest to a boil. Once it boils, add the cranberries and reduce the heat to medium. Cook for 5 minutes then transfer to a bowl and allow to cool. This can be made ahead of time and stored in the fridge for up to a week.
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Thai Coconut Rice Salad

Two weeks ago, I ran the half marathon distance of the St Paul Monster Dash.  It was a gorgeous fall day and the course was completely beautiful.  I wish I could also say it was the perfect race for me, but it wasn’t.  I was lucky to cross the finish line on this one.

10630675_10203357048306955_1264793692981851074_oI had trained very hard for 6 months to get my mileage and time to where I wanted them to be.  Just the week before, my 12 mile run had felt fabulous with a fabulous time to match.  So why, 7 days later, did I feel like I was going to die?  I knew I was in trouble just a few miles in.  I had to decide if I was going to walk away or fight to the 13.1 mile finish.   I decided to fight to the end, and believe me, it was a battle!  While I did not set a new personal record for my time like I had planned, I chose not to be disappointed.  I chose to be proud of how hard I had trained and how unbelievably hard I had to push myself during the race when my body was not cooperating.

Thai Coconut Rice SaladFrom past experiences, I knew something I had eaten is what made me so sick.  I am gluten intolerant and during my 6 months of training, I was meticulous in everything I ate instead of my normal cautiousness when it came to gluten.  I knew that there was no way gluten had made me sick.  It was something else and I now think it was rice.  I’ve been doing some dietary experimentation over the past couple weeks and my body has definitely decided rice is no longer it’s friend.

I wish I would have made this discovery a few weeks earlier because for the three days leading up to my half marathon, I completely pigged out on this addictive Thai Coconut Rice Salad.  I couldn’t stop eating it.  It was so yummy that my hubby and I fought over the last helping in the fridge the day before my race.  I won…..

So for those of you whose bodies aren’t stupid like mine, you have to give this recipe a try because you will be making it over and over and over again!  It is a vegetarian and vegan salad, but it was be rock-star awesome with your favorite protein mixed in as well.

Thai Coconut Rice Salad

Ingredients

    Salad
  • 1 1/2 C jasmine rice
  • 15 ounce can unsweetened coconut milk
  • 1 clove garlic, minced
  • 1 tsp salt
  • 1 C water
  • 2 red bell peppers, chopped
  • 1/2 small red cabbage, sliced
  • 1 1/2 C shredded carrots
  • 1 small red onion, finely diced
  • 1 C chopped cilantro
  • 3/4 C chopped green onions
  • 2 C salted peanuts
  • Dressing
  • 1/3 C peanut butter
  • 2 Tb honey or agave
  • 3 tsp freshly grated ginger
  • 2 Tb rice vinegar
  • 2 tsp sesame oil
  • 1 1/2 Tb siracha
  • water to thin
  • 2 limes, sliced - don't skip these!!!

Instructions

  1. Rinse the dry rice in a strainer until the water runs clear. In a medium sized pot, mix together the rice, coconut milk, garlic salt and water. Cover and bring to a boil then reduce the heat to low and let simmer until liquid is gone, about 15 minutes.
  2. Once the rice is cooked, fluff the rice with a fork and put it in a large bowl. Add the peppers, cabbage, carrots, red onion, cilantro, green onions and peanuts. Mix well until combined.
  3. Make the dressing by combining the peanut butter, honey, ginger, rice vinegar, siracha and sesame oil. Add enough water to thin it out to the consistency of a thick pancake batter.
  4. To serve, place the rice salad on a plate, then drizzle on some of the dressing along with a generous squeeze of the lime. Do not skip the lime juice because it is part of the dressing! Add a few additional peanuts over the top and a few extra drops of siracha if you like it a bit spicier like we do.
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Crescent Dogs

As a momma to six kiddos, I am sharing my tips, recipes and anecdotes related to bringing out every kid’s culinary potential.

Click HERE to see all the posts in this series!

Kids in the Kitchen

Yesterday my baby girl, who is the youngest of my six kiddos, turned 5 years old.  While that isn’t a huge milestone when it comes to birthdays or life events, it is one step closer to my short amount of time with her being over.  I have never been a hugely sentimental mom who clings to every moment like it is the last, but now that I have two kids that have grown up and moved away from home, I see sentiment now where I never have before.

10672411_10203409495138093_6379605869701707920_nA few years ago, this cutie started promising me that she was never going to grow up and move away from home.  I think her young empathetic heart understood, in some small way, how hard it was for me to watch my older kids move away.  However, these days when I bring up those promises of the past, she gives me a look that screams, “Oh my poor, crazy mother….”
Crescent Dogs

As part of birthday celebrations in our house, the birthday child gets to pick what they would like me to make for dinner.  I love that the little kids pick really simple (and unhealthy) meals like Crescent Hot Dogs, coleslaw and Cheetos :)  Especially since I had to spend my whole day in the kitchen making a Frozen cake and didn’t have time for anything fancy.   Actually, I made absolutely no part of this dinner at all because while I was elbow deep into blue frosting and fondant, two of my other kiddos asked if they could make dinner for her.  Sweet deal!

DSC_0044

Crescent Dogs

Ingredients

  • 8 hot dogs
  • 1 roll refrigerated crescents

Instructions

  1. Preheat oven to 375 degrees. Open the crescent rolls and separate them into 8 individual triangles. Place the hot dog on the bottom long edge and roll them toward the tip of the triangle. Place them on a cookie sheet and bake for 17 minutes, or until they are golden brown. Serve hot.
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