Editor’s Note: I received word that sickness has brought the Eicher household to a standstill this week. Five in the Eicher home have fevers, including Lovina. So she was unable to complete a column for this week. We are wishing her a quick recovery for next week. Here are recipes Lovina wrote for inclusion in “The Amish Cook’s Baking Book,” which is available in stores now. – Kevin Williams, Amish Cook editor Pumpkin Sheet Cake

2 cups sugar

4 eggs

1 cup vegetable oil

2 cups flour

1 cup nuts

2 cups pumpkin

1/2 teaspoon salt

1 teaspoon soda

2 teaspoons baking powder

2 teaspoons cinnamon or pumpkin pie spice

Preheat oven to 350. In a large mixing bowl, combine sugar, eggs, vegetable oil, flour, nuts, pumpkin, salt, baking soda, and cinnamon until the mixture is evenly and thoroughly combined. Spoon into a 10 x 15 pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Honey Bars

Yield: Makes 2 dozen bars

1 cup sugar

2 cups flour

1 teaspoon baking soda

11/4 teaspoon cinnamon

1 egg, lightly beaten

3/4 cup vegetable oil

1/4 cup honey

1 cup walnuts nuts, chopped

Preheat oven to 350. In a large mixing bowl, stir sugar, flour, baking soda, and cinnamon until evenly mixed. Then add in the egg, vegetable oil, honey, and nuts. Stir until mixture is smooth. Spoon into ungreased jelly roll pan or 9 x 13 pan. Bake 20 minutes at or until toothpick inserted in the center comes out clean. Spread glaze, recipe below, on cake while it is still warm.

GLAZE

1 cup powdered sugar

1 teaspoon vanilla

1 tablespoon water

2 tablespoons mayonnaise

In a small bowl, stir sugar, vanilla, water and mayonnaise until smooth and creamy. Spread onto honey bars.