Tag Archive: pumpkin cake

Weekly Rays of Sunshine 5 and Family Favorite Holiday Sides

My love for my blog has increased my blog reading addiction.  Not only that, but now I have fully committed to the Pinterest bug.  Pin! Pin! Pin!  There is so much to see, I am afraid I might miss the very best thing ever.  Maybe you have the same concerns?  Just in case, every Saturday, I will put up my weekly favorites so that you don’t miss something very important.  I try to limit myself to 10 but sometimes there are just too many.  Enjoy!

  1. These Peas are Hollow:  Lime Glazed Mini Bundt Cakes
  2. Chocolate Moosey:  Roasted Jalapeno Soup
  3. Juanita’s Concina:  Comforting Broccoli Cheese Soup
  4. Birds and Blooms:  Popcorn and Cranberry Wreath for the Birds
  5. Oh, Bite It!:  Praline Pancakes
  6. Making Memories With Your Kids:  Chocolate Peppermint Snowballs
  7. Kitchen Fun with My Three Sons:  Oh Honeydew, Oh Honeydew Thy Fruits I Am Arranging 
  8. Check It Out Avesta:  Andes Chocolate Chip Cookies 
  9. The Fountain Avenue Kitchen:  Slow Cooker Dulce de Leche
  10. Recipes for my Boys:  Chocolate Covered Peppermint 
  11. Cookies and  Cups:  Bugle Santa Hat Party Mix
Family Favorite Holiday Sides from the Tumbleweed Contessa

In case you haven’t had enough.  Or you need to go ahead and mark something new to try next year. OR they can easily be added to the Christmas menu.  Here is a recap of some of my family’s favorite sides:

Thanksgiving for my family is all about the sides and desserts.  Turkey is sort of accompaniment to the favorites!  These are a few of what we served that were new (except the Cranberry Relish) this year.  I think they were all hits and will be requested to return next year!

Pumpkin Roll

  • 1/4 cup or more powdered sugar (to sprinkle on towel)Pumpkin Roll
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup LIBBY’S® 100% Pure Pumpkin 

Filling

  • 1 pkg. (8 oz.) cream cheese, at room temperature
  • 1 cup powdered sugar, sifted
  • 6 tablespoons butter or margarine, softened
  • 1 teaspoon vanilla extract
  • Powdered sugar (optional for decoration)

Cake:
Preheat oven to 375°. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.

Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

For the filling:
Beat the cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Tip:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

 

Sweet Potato Soufflé (Eggless)

I loved this dish.  It has just the right amount of flavor added with the spices and orange.  It served beautifully.  Thanks, Rocio.  It was a hit!

  • 6 sweet potato — cooked, peeled and mashedSweet Potato Souffle
  • 1/4 cup evaporated milk
  • 1/4 cup orange juice
  • 1 teaspoon vanilla extract
  • 1/2 cup white sugar
  • 1/2 teaspoon salt
  • 3 tablespoons butter, melted
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup butter, melted
  • 3/4 cup packed brown sugar
  • 1/2 cup all-purpose flour
  • 3/4 cup chopped pecans

 

Preheat oven to 350°. Grease one 2 quart casserole dish and set aside.
Blend together the sweet potatoes, evaporated milk, orange juice, vanilla, sugar, salt, 3 tablespoons butter, nutmeg and cinnamon. Pour into prepared casserole dish.
Prepare the topping by mixing together the 1/3 cup butter, brown sugar, flour and pecans. Sprinkle over casserole and bake for 45 minutes or until hot.

Fruit Turkey

Adapted from: http://melissascuisine.blogspot.com/

1 pineapple
½  pound of purple and green grapes eachFruit Turkey
1 pear
2 raisins
peel of 1 apple
1 pineapple wedge
10-15 wooden skewers
1 toothpick

1. Cut the crown off the top of the pineapple. Now you have a choice: you can leave the pineapple as it is, or you can cut the fruit out of the pineapple, leaving a shell that can be refilled with the pineapple. Either way is fine: if you leave the pineapple whole, your turkey will be sturdier; if you cut out the interior fruit, you can enjoy the pineapple!

2. Wash grapes and remove them from the vine. Thread the grapes onto the wooden skewers. (The grandchildren did this)

3. Poke the skewers into the back of the pineapple to form the “feathers”. (If the pineapple is unbalanced and wants to tilt, I found that adding pineapple to the inside added enough weight to hold it still.)

4. Cut a skewer in half and insert the pointed end into the front of the pineapple. Skewer the pear, to attach the face to the pineapple body.

5. Make the turkey face by cutting a toothpick into 3 sections. Using a section of the toothpick, attach the raisins for eyes, apple peel for a gobbler, and pineapple (or cheese) wedge for a beak.

6. Place the fruit turkey on a serving tray and arrange crackers and remaining grapes around the turkey.

The Cranberry Relish is served in sherbet glasses that my Grandmother gave me ages ago.  They add a nice dimension to the table and look pretty too. I love old glass.  I’m sure it wasn’t expensive, but knowing she used it and I can pass it on is a nice thought.  This is her recipe too.

Cranberry Relish

  • 1 package whole cranberriesCranberry Relish
  • 2 unpeeled red delicious apples, core and stem removed
  • 2 large oranges, zested then segmented
  • 2 cups (or a little more) granulated sugar

Rinse the cranberries and pick through for any that are a little too ripe.  Quarter the apples and remove the core.  (Don’t peel the apples.)

Wash and completely zest the oranges.   Cut away the pith from the orange fruit. Over a bowl, segment the oranges, catching any juices.

Grind the cranberries, and apples in a food processor.  In a large mixing bowl combine the ground cranberries and apples with the orange zest, segments and juice.  Add the sugar and stir well.  Store in a covered glass bowl in the refrigerator stirring occasionally.

Transfer to a glass jar with a lid to store.  This should be made a day or two ahead of serving time.

We had more food than we could eat, but I sent home leftovers home with those who wanted them. :)

Sharing with:
Jam HandsMixitupmop it up mondays

 

Hank’s Barbecued Chicken and My Pumpkin Streusel Cake

The last weekend of summer is what Labor Day means to me.   I hope the weather man knows that and begins to forecast cooler weather.   I skipped watering the flowers for a couple of days and they were drooping and looking frail from the heat and lack of water.

I did think about a grilled meal for this long weekend and what would go with it.  Green chile cheese grits, bar-b-que chicken and a decadent cake for dessert.  So, I made the whole thing.  Not good for the diet, but boy did it taste good!   The Hatch green chiles were a great addition to the cheese grits.  For the chicken, no low fat boneless skinless stuff.  Legs and thighs with the skin on were on my menu.  My son said he hadn’t had that much good food to eat in a long time.  “Music to a mother’s ears!”  Of course, the second helping of everything put him out for a nap.

I topped it off with a Pumpkin Pecan Streusel Cake.  I’m taking that to a pot luck dinner, but I needed a taste tester.  He volunteered.  He said it was great, if all the sugar didn’t put him in a coma.  I doubt it will do that.  It was a huge cake slice though.

This does not mean I’m not cooking again anytime soon, but nothing so rich and decadent as all those in the same meal.  It was fun.  Yes, I thinking cooking is fun and very relaxing.   Then I had to take pictures and write about it to share with you, my friend.  Wish you were here in my kitchen to join me.

Hank usually order cheese grits or scalloped potatoes, salad and broccoli with the chicken.  He cooked outside while I cooked inside and I cleaned up.  He had menus that went together.  I miss those menus, but not the cleaning up. I am celebrating his menu this weekend and adding a Pumpkin Streusel Spice Cake to top it all off.

Green Chile Cheese Grits

  • 1 cup grits (quick cooking, not instant)
  • 4 cups salted water (bring to a boil)
  • 1 stick Parkay margarine
  • 3 cups grated cheese, Cheddar is my favorite
  • 2 eggs, well beaten
  • 1 teaspoon Tabasco Sauce (or more)
  • 4-5 Hatch green chiles , roasted, peeled, seeded and diced

Cook the grits according to package directions.  (I don’t like the instant grits, but quick grits is all I can find any more.)

When the grits are done, add the eggs and beat in quickly.  Add the remaining ingredients and mix well to melt the margarine and cheese.

Pour into a well-buttered casserole dish and bake uncovered for 45 minutes at 350°.  The edges should begin to brown and crisp.  Remove from the oven and allow to rest for at least 15 minutes to set before serving.

 

Bar-B-Que Chicken

  • 1 large chicken or 6 large chicken parts  (We like legs and thighs)
  • Salt and pepper
  • 1 cup vinegar
  • water
  • Hank’s bar-b-que sauce or your choice of bottled sauce (see below)

Put the chicken in a large bowl and add enough water to cover.  Add 1 cup vinegar and salt and pepper.  Let marinade in the refrigerator at least an hour or 4 is better.  Drain well and pat dry.    Season generously with salt and pepper.

Place 2 pieces of chicken in a foil square and I sometimes double wrap them if using skin-on chicken.   Wrap tightly to allow to steam.  I use a gas grill,  but coals work too.  Turn over 2  times (every 15 minutes).  Then remove the chicken from the foil and allow to brown on the grill and baste with the bar-b-que sauce.

Hank’s bar-b-que sauce was unique.  It involved a basic bottled Cattleman’s Bar-B-Que sauce, a couple of tablespoons of butter, lemon pepper dry marinade, catsup, mustard, Worcestershire sauce, soy sauce, salt and pepper and finally 2 tablespoons of brown sugar.  What a concoction!  I seldom do all that.  Any bottled sauce works for me in a pinch. 

Pumpkin Streusel Cake

 Cake

 

  • ½ cup butter, softened
  • 1 ½ cups sugar
  • 15 oz. can pumpkin
  • 3 large eggs
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 tablespoon cinnamon
  • 1 ½ teaspoons ground ginger
  • ½ teaspoon salt
  • ½ teaspoon pumpkin pie spice

 

Streusel

  • 1 cup flour
  • 1 cup sugar
  • 1 cup light brown sugar, packed
  • 2 teaspoons cinnamon
  • 8 tablespoons butter, melted
  • 1 ½ cup chopped pecans

 

Preheat oven to 350°.  Grease a Bundt or tube pan well.

In a stand mixer, combine the butter and sugar and beat until fluffy on medium.  Add the pumpkin and eggs and mix well.  Combine the flour, baking powder, cinnamon and spices.  Add the flour mixture to the pumpkin mixture and beat on low speed just to combine.  Stir with a spatula to be sure all ingredients are well combined.

Combine the streusel ingredients in a bowl.  Put about 2/3 of the batter in the Bundt pan and add ½ of the streusel mix evenly over the batter.  Drop in the remaining batter and spread over the streusel.  Add the remaining streusel on the cake top.

Bake the cake for 55-60 minutes or until a tester comes out clean.  Cool 10 minutes on a baking rack.  Invert on a plate.  Using another plate turn the cake streusel side up for a pretty presentation.

Drizzle with a maple glaze(below)

Maple Glaze

  • 2 tablespoons butter
  • 1 ½ cups powdered sugar
  • 1 teaspoon maple flavoring

Milk to thin to the consistency needed to drizzle on the cake.

Have a slice and enjoy!

 

I think I will take this to my favorite parties this week.  Mrs. Happy HomemakerKing’s Court,
  Jam Hands Or so she says  Recipe Box