Allen's Gin Seabreeze

SeaBreeze Mixer 2 Tbl (Stonewall Kitchen)
2Tbl gin
Red orange juice 1/4 cup  Trop50 by Tropicana or 1 Tbl orange liquor
Splash of tonic water
Try substituting other citrus drinks like blood orange

Pumpkin Sheet Cake

This is from Taste of Home's 1995 Oct/Nov magazine.  Allen made it 4/28/96 (he was 8 years old).  He liked it best with no frosting.  I made this with Blue Hubbard Squash 10/29/17 for Bart, me and Allen Miller. Marie was in NC visiting a friend.

2 cups pumpkin puree
2 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
2 cups all-purpose flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt

Frosting:
1 pkg (3 oz) cream cheese, softened
5 Tbl butter, softened
1 tsp vanilla
1 3/4 cups powdered sugar
3-4 tsp milk or heavy cream
chopped nuts

In a mixing bowl, beat pumpkin, sugar and oil.  Add eggs; mix well.  Combine flour, baking soda, cinnamon and salt; add to pumpkin mixture and beat until well-blended.  Pour into a greased 15 x 10 in. x 1 in. baking pan.  Bake at 350 degrees for 25 - 30 minutes or until cake tests done.  Cool.  For frosting, beat the cream cheese, butter and vanilla in a mixing bowl until smooth.  Gradually add sugar; mix well.  Add milk until frosting reaches desired spreading consistency.  Frost cake.  Sprinkle with nuts.  Yield: 20-24 servings.  

Pumpkin Spice Bread Deluxe

This is terrific, and I would make it to give as a gift!  I used homegrown pumpkin, so it was a bit more fibrous than the canned stuff, but I think that made it even better.  I got the recipe from my old Good Housekeeping Cookbook (1986) that I found at a thrift store.
3 cups all-purpose flour
1 1/4 tsp salt
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp allspice
2 eggs
2 cups pumpkin puree
1 cup brown sugar
1/2 cup maple syrup
1/4 cup canola oil
1/4 cup golden raisins
1/2 cup chopped pecans

1. Preheat oven to 350 degrees.  Grease 9" by 5" loaf pan.
2. In large bowl, mix first 6 ingredients.  In medium-sized bowl, beat eggs with pumpkin, brown sugar, maple syrup and salad oil; stir into flour mixture just until flour is moistened.  Gently stir in raisins and pecans.  Spoon batter evenly into loaf pan.
3. Bake 1 1/4 hours or until toothpick inserted into center comes out clean.  Cool bread in pan on wire rack 10 minutes; remove from pan and finish cooling on wire rack.