Easy Pumpkin Spice Bread

Pumpkin Spice Bread Reviewed

I always like making things from scratch, but sometimes you just have to go with a box mix.

I wanted to make some banana bread but didn't have any ripe bananas. So I started looking through the cabinets and found this box of Krusteaz pumpkin spice bread.

Fran had picked this up at the store and thought it would be a good idea to make with the grandchildren.

Well, I guess I just couldn't wait so I went ahead and whipped this up. It was so easy to make and really moist and delicious. All you need is water, vegetable oil, and a couple of eggs. Stir everything together and bake in a 5-inch x 7-inch bread pan. Just follow the easy instructions on the box and you'll be enjoying this pumpkin spice bread in no time at all.

To be honest I've never heard of Krusteaz (Crust + Ease) before this. So I looked them up and found out that they have been around since 1932. Wow, where have I been?

The Krusteaz Story:

Times were tough during the great depression. A few women who always traded recipes together came up with a recipe for an easy-to-make pie crust and called it Krusteaz. They would go door to door and visit small cafes to sell their creation, and the rest is history. Today Krusteaz is still a family-owned business. 

They make a variety of easy-to-make bread and muffins, and I'm sure that they are all equally as delicious as this pumpkin spice bread. I will certainly be giving some of their others a try.

If you're looking for an easy and delicious dessert or snack to serve your family or friends just pick up a box of Krusteaz.

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Try my made-from-scratch: Quick Cinnamon Swirl Bread

You will find a variety of Krusteaz products in your local grocery store or you can find them on amazon.

Krusteaz Quick Bread Supreme Mix, Pumpkin Spice, 30 OunceKrusteaz Chocolate Chunk Muffin Mix - No Artificial Flavors/Preservatives - 18.25 OZ Box (Pack of 12)5 Pounds Krusteaz Sweet Cream Pancake Mix Just Add WaterKrusteaz Snickerdoodle Cookie Mix, 17.5-Ounce Boxes (Pack of 2)

 

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Easy Cheesecake Recipe Reviewed

A Cheesecake Recipe for Success!

My family loves cheesecake, therefore, it is probably the most frequently baked dessert in my kitchen.  I bake several each month and most recently baked a cheesecake instead of a birthday cake for my mother's birthday. 

This easy cheesecake is most often what I make for dessert when we are entertaining.  I can either make it the day before, or the morning of an event.  It seems everyone loves cheesecake!

The only drawback is that it does take about 2 hours to make, bake & cool.  Plus, it needs to set in the refrigerator for at least 4 hours. 

While it is very easy, it does take time.  However, it is worth the wait!

Easy Cheesecake Recipe by Sylvestermouse
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Prep Time	Cook Time	Cool Time	Total Prep Time	Fridge Set	Ready In	Yields
15 min.	50 min.	60 min.	2 hrs. 5 min.	Time 4 hrs.	6 hrs.	8 - 10 servings

Cheesecake Ingredients 

   For Crust: 

     • 2 cups graham crumbs (15 graham cracker sheets) 

     • 2 tablespoons sugar 

      • ⅔ cup butter melted (11 Tablespoons) 

   For Cheesecake: 

      • 24 ounces cream cheese softened 

     • 1 cup sugar 

     • 1 teaspoon vanilla 

     • 3 eggs 

Instructions 

1. Wrap the springform pan with 2 layers of 18” heavy duty aluminum foil 

2. Preheat oven to 350°F. (Convection Oven 325°F) 

3. By hand, Mix crust ingredients until well combined.  

4. Press into a 9" springform pan. 

5. Beat cream cheese, sugar and vanilla until fluffy. 

6. Add eggs one at a time, beating until incorporated (do not overbeat). 

7. Pour cheesecake mixture into crust. 

8. Place in waterbath
   (Pour enough HOT water in the pan to reach half way up the foil covered springform pan.)
   Water Bath Pan is really heavy when filled with water. It is easier to set it in the oven and
   then add the water.  

9.   Bake 50 minutes. 

10. Turn off oven, open oven door slightly and allow the cheesecake to cool in the oven for 1 hour. 

11. Remove from oven and from waterbath 

12. Remove springform pan and cool completely in the fridge at least 4 hours or overnight. 

 

 

Related Articles 

• How to Make a Water Bath for Cheesecake Baking Review
• Recipe for Graham Cracker Crust Without a Food Processor
  

 

 

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Easy Cheesecake Recipe Reviewed Written by:

© 2023 Cynthia Sylvestermouse
 

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Recipe for a Graham Cracker Crust Without a Food Processor

It has been brought to my attention that most cheesecake recipes online, and in many cookbooks, instruct readers to use a food processor to make the graham cracker crust.  Not everyone owns a food processor, therefore today I want to review and share how I crush graham crackers for my cheesecakes without a food processor.  I will also share my graham cracker crust recipe.

I don't own a food processor, but even if I did, I doubt I would get one out, mess it up, and then wash it simply to make a cheesecake graham cracker crust.  My way, the old fashion way, is so much easier!

You only need a gallon size Ziploc bag and a rolling pin. 

 

How to Crush Graham Crackers for a Graham Cracker Crust

It is very simple to crush graham crackers to make a pie or cheesecake crust.  

Simply place 15 graham cracker sheets* in the gallon size Ziploc bag, zip the bag closed leaving about a half inch open. The half inch opening keeps the bag from busting when crushing the graham crackers.  

Then, roll a rolling pin over the closed Ziploc bag to crush the graham crackers inside the bag.

When the graham crackers are fully crushed, pour them into a large mixing bowl, and throw away the Ziploc bag.

Now, isn't that much easier than washing the food processor bowl, lid & blade! 

 

     *Graham Cracker sheets consist of 4 or more small rectangle or square pieces joined by a scored line. The sheet is the full, unbroken graham cracker. 

Full Graham Cracker Sheet (Honey Maid brand shown)

Graham Cracker Crust Recipe

• 2 Cups Crushed Graham Crackers  (15 graham cracker sheets)
• 2 Tablespoons Sugar
• 2/3 Cup Melted Butter  (11 Tablespoons) 

Combine all ingredient in a large bowl and mix well with a spatula or spoon. 

Press graham cracker crust in a glass pie plate or springform pan.

Fill with cheesecake or pie filling and bake according to specific recipe.

 

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Recipe for a Graham Cracker Crust Without a Food Processor Written by:

© 2022 Cynthia Sylvestermouse
 

Luscious Lemon Cake with Lemon Cream Frosting Recipe

For my birthday this past year, my husband decided he wanted to make me a birthday cake. He said that I bake cakes for everyone else for their birthdays and he thought I should have the gift of a specialty cake too.  When he asked me what kind of cake I wanted, I told him I wanted something I had never made or eaten before.  I wanted a lemon cake that actually had lemon in the cake, not just a white cake topped with lemon frosting.  

Did it deter him that I did not have a recipe for him to use?  No, it did not.  If anything, he got really excited about baking a cake that no one we know had ever made before.

He searched high and low, through my recipe books and I think even online for a lemon cake recipe. Truthfully, I didn't realize I had given him such a difficult task.  I am the only family member who loves everything lemon.  When it comes to cakes, most of the family prefers either German chocolate or chocolate cake.  For many years, my mother has made me a lemon meringue pie for my birthday, which is her specialty.

I went to visit my parents the day before my birthday.  When I returned home, my husband had made me a luscious lemon cake with lemon frosting.  He even sprinkled lemon zest on the top! It is one of the best gifts I have ever received and most definitely the best cake I have ever eaten.  I truly appreciate his thoughtfulness and determination.  What makes it even more special is that it is the first cake he had ever baked.  He has helped me prep for cakes before, but he had never been the cake chef before. 

He agreed to let me share his lemon cake recipe here, but I won't share my baker.  

Lemon Cake with Creamy Lemon Frosting Recipe

Prep Time	Cook Time	Ready In	Yields
1 hr.	35 min.	3½ hrs.	1 Cake

     Note:  Before you begin, set out your butter. It needs to be a room temperature  Then, zest 3 large lemons

Lemon Cake Ingredients 

• 2¼ cups Swans Down Cake Flour
  
• 1 Tablespoon baking Powder
  
• 1/2 teaspoon kosher salt 
  
•  4 large egg whites
• 1¼ cup buttermilk (we like the Bulgarian buttermilk)
• 1½ cups sugar 
• 8 Tablespoons unsalted butter - room temperature
  
• 2 Tablespoons grated lemon zest
• 1 teaspoon pure lemon extract

 

Directions

1. Preheat the oven to 350° 
2. Butter & flour two 8" cake pans
3. Set 8" cake pan liners in pans and butter them   
4. In a small mixing bowl, whisk together buttermilk & egg whites (set aside buttermilk mixture)
5. In a large bowl, combine the cake flour, baking powder and salt.  (set aside flour mixture)
   
6. In a separate large bowl, combine sugar & lemon zest by rubbing them together with your fingers until moist.  Add the butter and beat on medium speed for 3 minutes.  Beat in lemon extract.
7. Gradually mix flour mixture and buttermilk mixture into your sugar-zest mixture, alternating the flour & buttermilk mixture & beating well after each addition until batter is smooth 
8. Bake at 350° for 35 minutes, until a toothpick inserted in the center comes out clean
9. Let Cool for 5 minutes, remove from cake pans.  
10. Remove cake pan liner by gently rolling it off the cake
11. Let cool completely, approximately 1 hour
12. In the meantime, set out cream cheese & butter for lemon frosting recipe so they can warm to room temperature

 

Lemon Frosting Recipe

• 8 ounce cream cheese - softened
  
• 8 Tablespoons unsalted butter - room temperature
• 1/8 teaspoon kosher salt
  
• 2 ¾ cups powdered sugar - sifted
• 2 Tablespoons lemon juice - freshly squeezed
• 1 Tablespoon grated lemon zest
• 1 teaspoon pure vanilla extract
  

Directions

1. Using a mixer, beat the cream cheese and butter together until smooth
2. Slowly add powdered sugar, salt, lemon zest, 1 Tablespoon lemon juice, vanilla extract
3. Beat on high speed for several minutes, then add the remaining 1 Tablespoon to lemon juice if desired for taste 
4. Frost the cake, decorate with lemon zest if desired & serve

 

This cake should be refrigerated 

 

 

Cake Pan Liners

 

I started using cake pan liners several years ago with my German chocolate cakes.  I found that they allow me to remove the cake easily from the pan and they keep the cake from breaking apart during removal.  

 

To remove the liner, after I place the cake layer on a plate (bottom side up) I gently roll the liner off the cake.  In spite of what advertising claims, the liner will stick slightly, which is why I choose to roll it (like cowboys roll cigarettes) instead of pulling it off.

 


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Lemon Cake with Lemon Cream Frosting Recipe Written by:







© 2021 Cynthia Sylvestermouse
 

Note: The author may receive a commission from purchases made using links found in this article. “As an Amazon Associate I (we) earn from qualifying purchases.”

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