Pumpkin Coffeecake

Pumpkin Coffeecake 1/2 c. butter or margarine | v 8/4 c. sugar ", «J . 1 tap.vanilla'\UM. j 3eggs r£- ■■ 2c. flour 1 tap. baking powder ;■ 1 tap. baking soda lc. sour cream t 1-3/4 c. pumpkin 1 slightly beaten egg $ 1/3 c. sugar „ 1/2 tap. nutmeg 1 tap. cinnamon ltsp.ginger 1/2 tsp. cloves Streusel Cream butter, 3/4 c. sugar, and vanilla in bowl. Add 3 eggs, beating well Combine flour, baking powder, and baking soda. Add dry ingredients to butter mixture alternately with sour cream. Combine pumpkin, beaten egg, 1/3 c. sugar, and spices. Spoon half of batter into 13x9x2-inch dish; spread to corners. Sprinkle half of Streusel over batter. Spread pumpkin mixture over Streusel. Spread remaining batter over pumpkin mixture and sprinkle remaining Streusel over the top. Bake at 325 degrees F. for 50-60 minutes or until a toothpick inserted in the center comes out clean. Makes 12 servings. Streusel: Cut 3/4 c. firmly packed brown sugar, 1/3 c. butter, and 2 tsp. cinnamon together until blended. Stir in 1 c. chopped nuts. Pickle enthusiasts find Pumpkin Pickles a tasty change. Pumpkin Pickles 1 pumpkin (6 lbs.), weighed before preparing 51b. sugar 2 cups white sugar 2 T. whole cloves 6 (3-inch) sticks cinnamon Cut pumpkin in half; peel and discard seeds and stringy part. Cut into convenient sections, then into thin slices, not more than 1/4-inch thick. Cover with sugar and let stand overnight or at least 6 to 8 hours. After standing time, add remaining ingredients and cook over medium heat until pumpkin slices are transparent and syrup is thick, about 1 to 1)4 hours. Spoon into sterilized pint jars, using any remaining syrup to cover slices. Add 1 cinnamon stick to each jar. Seal according to manufacturer’s directions. Makes 6 pints. , Pumpkin Cheesecake is a colorful dessert that joins two fall favorites— pumpkin and cranberries.