Hummingbird

Cake3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
3 eggs beaten
1 ½ cups vegetable oil
1 ½ teaspoons vanilla extract
1 can ( 8 oz) crushed pineapple, undrained
2 cups chopped bananas (about 4)
2 cups chopped pecans

Cream Cheese Frosting
2 packages (8oz each) cream cheese softened
1 cup (2 sticks) butter or margarine
1 32 oz package of confectioner’s sugar
2 teaspoons vanilla extractDash of salt

Preheat oven to 350°
In large bowl, combine dry ingredients. Add eggs and oil; stir until moistened. Stir in vanilla, pineapple, bananas and 1 cup chopped pecans. Spoon batter into 3 greased and floured 9-inch cake pans.
Bake 25 minutes or until toothpick inserted in centers of cakes comes out clean. Cool in pans 10 minutes. Remove from pans and on wire racks cool completely. Frosting: In large bowl with electric mixer, beat cream cheese and butter or margarine until smooth. Add confectioner’s sugar and beat until light and fluffy. Stir in vanilla and salt. Generously spread frosting between cooled cake layers and on sides and top of cake. Garnish with remaining 1 cup pecans.

Pumpkin Roll (this is fantastic and a great presentation if you want to give it to someone as a gift)Ingredients:

CAKE
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY’S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)

FILLING
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

Directions:
FOR CAKE:PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. FOR

FILLING:BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired. COOKING TIP:Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
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• 1/2 cup margarine
• 1/2 cup all-purpose flour
• 3 stalks celery, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 bell pepper, chopped
• 15 oz. can diced tomatoes
• 3/4 cup chicken broth (You could use clam juice)
• 3/4 cup white wine (if you don’t have wine you can double the chicken broth)
• 1/2 teaspoon basil
• 1/4 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 2-4 teaspoons (to taste) Louisiana pepper sauce (Tabasco)
• 1/2 cup scallions, chopped (including green parts)
• 1 lb. medium shrimp, peeled (deveined)
• 3-4 cups cooked white rice

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