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Downeast Maine Pumpkin Bread

Reviewed: Dec. 18, 2008
I had this recipe many years ago and lost it. I'm so glad I found it again. I changed it to make it a little healthier. I substituted 1/2 applesauce and 1/2 oil for the full oil, for the sugar, I used 1/2 c. Splenda for part of it, and used whole wheat flour but decreased it by 3 T. After dividing it into three pans, I added 3/4 c. raisins to one loaf, 1/4 c. pecans and 1/2 c. walnuts to the second, and left the third plain. Everybody loved having a choice. It's the best!!
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Chocolate Cream Cheese Frosting

Reviewed: Feb. 19, 2004
Excellent recipe and easy. You can substitute half-n-half or milk if you don't have evaporated milk. Not too sweet and very creamy, but I had to add a little more half-n-half to get the consistency I wanted. And it's more than enough to cover a large cake and sides.
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Incredibly Delicious Italian Cream Cake

Reviewed: Feb. 19, 2004
Cake was dense and delicious. You couldn't tell there was coconut in the batter. The white frosting was interesting with coconut and walnuts but hard to cover the cake, and very sweet for my family. I also tried cake with a chocolate cream cheese frosting. That was less sweet and the two flavors and textures complemented each other.
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