Decided on carrots---cause stuff was-sitting-on-countertop......It-turned-out-okay.Doubled-the-recipe all-but-the-blueberries......not-quite-doubled-sugar- dripped-molasse-from-almost-empty-bottle-ito-it......Pretty-good-the-first-one-finished-yesterday Wish-pecan-walnut,were-not-so-high----settled-on-almonds- Love-the-crunch-of-nuts.. I-still-have-more-pumplkins..... Got-one-sitting-cut-open-in-kitchen-now Going-get-fat-from-eating-all-that-delicious---Pumpkin-gooey-cake......even-though-put-less-sugar,cream-cheese-than-called-for Will try pumpkin next... I-had-to-toss-out-three-pumpkins-cause-they-got-frozen-----and yucko---moldy....out-in-garage--- ..It-bothered-me-to-do-so--but-cant-eat-liquid-slime-mold Trying-to-compost-the- soft,bad-parts---but-so-much-to-deal-with-here-in-city-burb... Thanks-all Jean

I took a class in NYC a couple years ago and we made this version of dump cake. A bit different technique than just dumping (we did use a whisk!) this recipe was made with Plum's - the class was a Greenmarket Class and the plums were lovely that day, so that's what we used - Anyway, this is what I wrote down that day... but I've made it with peaches and berries, too. Dump Cake From Peter Berley, Natural Gourmet Market Cooking class 3/4 cup sugar 1 large egg(s) 1 large egg yolk(s) 3/4 tsp kosher salt 2 tsp baking powder 1 tsp vanilla extract 1/2 cup fat-free skim milk 1/4 pound butter 1 cup all-purpose flour 1 Tbsp almonds 8 small plum(s) instructions Whisk sugar, egg, milk, salt, baking powder and vanilla together in one bowl. Melt 1 stick of butter and let cool. Gradually add butter to egg mixture. Grind almonds. Whisk in flour and ground almond to equal 1 cup. Pour into 9 in cake or tart pan and put ripe fruit on top, completely covering the batter. Bake 45 minutes at 350 (40 minutes in our oven!) Notes You can use any fruit you want... plums, peaches, berries... etc. In class we had peaches and blueberries. If you use harder fruit like apples or pears, steam them to soften before adding to the batter. Season this cake anyway you like. Add citrus zest, or cinnamon or nutmeg, depending on the fruit. in class we used 1/2 whole wheat pastry flour and 1/2 unbleached white flour. Peter Berley, our instructor, has a couple of great looking cookbooks out as well. I've got his Flexitarian cookbook on my wish list The Flexitarian Table: Inspired, Flexible Meals for Vegetarians, Meat Lovers, and Everyone inBetween :)

This one is really good! Paula Deen's Ooey Gooey pumpkin cake 1 (18 1/4-ounce) package yellow cake mix 1 egg 8 tablespoons butter, melted Filling: 1 (8-ounce) package cream cheese, softened 1 (15-ounce) can pumpkin 3 eggs 1 teaspoon vanilla 8 tablespoons butter, melted 1 (16-ounce) box powdered sugar 1 teaspoon cinnamon 1 teaspoon nutmeg Directions Preheat oven to 350 degrees F. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey. Cool completely before cutting.

There are still a couple of good bakeries in St Louis that make many of the old favorites from Lake Forest Bakery, including the Gooey Butter Cake (unfortunately, no one is making the German Gooey Butter). One is right across the side street from the old Lake Forest location; the other is in Kirkwood, I think. My former husband often brings these to my daughter when he comes to visit - he lives in Kirkwood. I've heard that Dierberg's makes a decent one but I've never tried it. Someone else said that Straub's was also making one. They've always had an excellent bakery so it might pass muster. St Louis benefited greatly from the great German immigration that started in the 1830's. They were fine butchers and outstanding bakers. At one time, there were three exceptional bakers within blocks of one another: Lake Forest, Pfeiffer's (right down the street on Clayton Rd), and Andre's (down the street and to the left on Brentwood). All are now gone. Andre's is still in its original city - Kansas City - but the ones various family member opened in other cities are now all gone. When I lived in St Louis (1962-1981), I preferred Lake Forest for coffee cakes and Black Forest cake, Pfeiffers for other cakes and their fabulous hot cross buns and other rolls and buns), and Andres for their amazing Swiss (think similar to French) pastries. Their European cakes and tortes were TDF and their various pastries - OMG! My father adored their rum balls - sort of miniature round cakes with all sorts of goodies inside. No one wanted to learn the trade and take over and they could not get help that had any interest in making a quality product (the old employees having retired or died), so they closed. Such a shame.