Cinnamon Swirl Pumpkin Bread

http://therecipecritic.com/2014/09/bread-machine-cinnamon-swirl-pumpkin-bread/

Ingredients

• ¾ c. canned pumpkin puree, room temp.
• ¼ c. warm water
• ⅓ c. warm milk (microwave for 20 seconds)
• 1 Tbl. vegetable oil
• ¼ c. brown sugar, lightly packed
• 1 tsp. salt
• ¼ tsp. nutmeg
• ½ tsp. cinnamon
• 1 egg, lightly beaten
• 3 c. bread flour, approximately
• ¾ Tbl. instant yeast
• Cinnamon Sugar Swirl:
• 1½ Tbl. melted butter
• ½ c. light brown sugar mixed with 2 tsp. cinnamon

Instructions

1. Add ingredients to bread machine in the order recommended by the manufacturer. The following is how I prepared mine.
2. Add pumpkin, water, warm milk, vegetable oil, brown sugar, salt, nutmeg, cinnamon and egg to the bread machine pan. Add the flour. Make a well in the top of the flour and add the instant yeast. Turn the bread machine on the dough cycle and let it do all of the work (my dough cycle takes 1½ hours). You will want to check it at first while it is mixing, to make sure you have enough flour. The dough should be slightly sticky to the touch, but will stay in a ball as the bread machine mixes. I used exactly 3 cups of flour and it was perfect. If your dough is way too sticky, add a little extra flour, but don’t over-do it.
3. Once the dough cycle has finished and the bread has risen, punch down dough and remove from bread machine pan. Place dough on a lightly floured surface and knead a few times, just to release the air bubbles. Roll out dough to a 9”x22” rectangle. Brush top with melted butter and sprinkle with cinnamon and sugar mixture, leaving a ½-inch border around the edge.
4. Roll up tightly, beginning with the short end and pinch end together to seal. Place in a greased 9”x5” bread pan; cover with a kitchen towel and allow to rise until almost doubled. Preheat oven to 375 degrees and bake for 30 minutes. Tent with foil for the last 10 minutes to prevent the crust from browning too much. If you tap on the bread, it will sound hollow when it is finished. When finished baking, run a knife around the edge of the pan and remove bread to cool. Slice and enjoy.

Eclaire Cake

12 oz Whipped Cream (or the large container of cool whip)
 8 oz Cream Cheese (one package)
1 large and one small box instant vanilla pudding
Milk-- as much as called for on the pudding boxes to make pudding
1/2 c. chocolate chips
1 T. butter

Crust:
1 C. water
1/2 C. butter
1 t. salt
1 C. flour
4 eggs

Preheat oven to 400. Lightly grease a cookie sheet. Boil butter and water together, pour into mixing bowl and add flour and salt. While mixing add eggs one at a time. Mix until shiny. Pour onto cookie sheet and bake for 20 minutes. It will puff up. Let cool and gently smash down any bumps.

For filling, soften cream cheese and whip with a mixer until smooth. Add the pudding and as much milk as directed on the pudding package to make pudding. Mix until semi-stiff. Pour over cooled crust. Spread Whipped Cream over the pudding. Melt the chocolate chips and butter together in the microwave in 15 second increments, stirring inbetween, and being careful not to overcook. Drizzle the chocolate over the whipped cream layer. Let chill for 1 hour.

Lucious Lemon Pie

This is a favorite at Thanksgiving. It's from our Nielsen family cookbook, submitted by Sheri Nielsen.

1 c. sugar
3 T. cornstarch
1/4 c. water
1 T. butter
1 T. grated lemon rind
1/4 c. lemon juice
3 unbeaten egg yolks
1 c. milk
1 c. sour cream
1 baked pie shell
Whipped cream

Make a paste with the cornstarch and water. Combine in a saucepan with the sugar. Add butter, lemon rind, lemon juice, and egg yolks. Cook over medium heat stirring constantly until thick. Cool completely. Fold in sour cream. Spoon into baked pie shell. Chill at least 2 hours. Serve with whipped cream on top.