Tag Archive: pumpkin

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. :)

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Jam HandsMixitupmop it up mondays

 

Pumpkin Rice

A Guest Post by Big Sister

This is one of those “experiments.”  It turns out to be a happy one.  The only thing is I don’t know if you quantify it as a Thanksgiving Side or dessert.  It is a little of both.  I served it for dinner at the Austin Junior Forum and they loved it.  It will probably be a great left over with left overs.  Next time I might cut some of the sugar and add chopped pecans.  OR you could go full on rice pudding and layer it with whip cream and chopped pecans.  However you like it.  Here’s to experiments!  Happy Thanksgiving!

Pumpkin Rice

  • 4 cups instant rice
  • 4 cups water
  • 1 (29 ounce) can pumpkin puree
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 1/2 cups brown sugar
  • 1/2 cup butter
  • salt to taste

Bring the rice and water to a boil, reduce the heat and cook until water is fully absorbed. The Contessa says that it is best if it starts to stick to the bottom of the pan rather than be a little bit soupy.

In a separate sauce pan over low heat combine pumpkin, spice , sugar and butter until melted.

Stir the pumpkin mixture into the cooked rice and add salt to taste.  Heat over low heat if needs to warm a bit.

Great reheated in the microwave!

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Fluffy Pumpkin Pancake Variations and A New Feature

“Make new friends, but keep the old.  One is silver and the other gold.”    
That is what I taught my Girl Scouts.  Some things don’t change.  I was privileged enough to be caught up in the  fantastic world of Online Blogcon.  I met around 200 new friends just like that!  In a space where folks could be really competitive, they were anything but that.  I discovered a group that is supportive, sharing and hysterically funny.  They are great and wonderfully talented individuals that have already taught me so much.  I wanted to introduce them to you.  So, for the foreseeable future, I will shine the spotlight on one of them each Friday.  Read a little bit about them and then take a ramble over to their site and check them out. Don’t forget to read my recipe and leave me a comment.

My first introduction will be to Brenna from Life After Laundry.  Besides her cool colored clothespins she has some great and very practical ideas.  I love to PIN magnificent things but the ones I do are usually the most practical.  I expect I will be putting some of Brenna’s ideas to use very soon.

Brenna says, “I am married to a wonderful man that is supportive/tolerant of all my blogging adventures. After our son was born I quit my job in banking to stay home with him. My son is now 2, and everyday is full of excitement.

My blog is about what I do in my time at home. (You know, besides the usual mommy chores, like laundry) Every week I share a recipe from my “Cooking From Scratch” challenge, and a craft or sewing project. Soon, I will be adding another post each week about Pinterest DIY’s, and whether all those things that we have been “repinning” really work or not. I hope you will stop by. I would love to have you.”

Now another ramble from my oldest daughter.  She is an experimenter.  Always dabbling with one thing or the other.  I like to encourage her creativity and despite the pictures this is a great recipe.

I am not a big pumpkin pancake fan but my fellow food bloggers have piqued even my appetite for these fellows.   Check out these from Yes, They’re All Ours.  I love the pumpkin syrup idea.  With a crowd as big as that, you better be ready to cook.  They were one of the bloggers who worked on the Pumpkin Delight Series with Savannah from Hammock Tracks.

Of course, I needed to come up with my own version of these little gems.  The basic batter is an amalgam of some of my favorite pancake recipes.  I just couldn’t pick the final piece though.  We ended up with a smorgasbord of pancakes.  Someone suggested there needs to be a support group for the taste testers of food bloggers.  They do have to eat some strange things sometimes.  We decided they were all good.  One of my testers liked the oatmeal-raisin and I loved the chocolate.  I favor traditional maple syrup but I also tried a glaze with soy milk and powdered sugar.   So, you pick or try them all!

Pumpkin Pancakes

  • 1 1/2 cups milk
  • 1 cup pumpkin puree
  • 1 egg
  • 2 tablespoons vegetable oil
  • 2 tablespoons vinegar
  • 2 cups all-purpose flour
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground
  • ginger
  • 1/2 teaspoon salt

Pick’em

  • ¼ cup cocoa powder
  • ½ cup oatmeal and 1/3 cup raisins
  • ¾ cup applesauce for swirling
  • ?? Candy corn

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.  If adding cocoa powder, oatmeal or raisins stir into mix.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.  Add applesauce (swirled) or candy corn once you flip them.

Of course, there is nothing wrong with leaving well enough alone!

One more reminder from The Tumbleweed Contessa….share your cookie recipe with me for the Holiday Cookie Exchange.  I know it is not yet Halloween, but remember I am a Girl Scout.  Always Be Prepared!

Cookies 2012

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Thursday Favorite ThingsThe Mandatory Moochfeatured at  freedom fridaySimply Sweet Home Friday FavoriteThirty Handmade DaysLadybird LnsupersweetsundaypinMiss InformationBarns and NoodlesOr so she says

Happy Fall Ya’ll! Decorations to FALL for

HappyFallYall

I really enjoy the weather and the changes of the light this time of year. It is the nesting instinct I think. It’s time to think about getting cozy, snuggle up under the blanket with a cup of hot tea, make casseroles and soups and going home. I have more decorations for Fall than any other season, well, except Christmas, of course. I so enjoy those bright oranges, yellows and reds in the bright sunshine the best. Krista lived in PA for a while and the Fall colors there amazed me. They actually made me cry the first morning she took me out for a view. It doesn’t take much to stir up my emotions, but those colors were beautiful and that Fall was very special to me. Here in West Texas we have to create our own color spots because we certainly don’t have the climate or the trees to recreate that blaze of color. We can travel to nearby New Mexico and see some aspens that are brilliant yellow. But once you’ve seen the leaves turning it sort of gets in your blood. You want more!

I bought this little set years ago from some catalog that was going around at work. The pieces (head with hat and sign with gloves for hands) are wooden and have dowels to insert into a real pumpkin and made this little “squatty-body” guy. I had a brilliant idea this year. Why not buy one of those beautiful artificial pumpkins and have this to use forever! I’m a little slow, but when the creative juices get flowing I feel very clever! And it will last forever!  I added a few fall leaves with a glue gun and put him in a large flower pot.   Now isn’t that clever and cute?

I’ve added a short strand of colorful artificial leaves to my ristra I made last year and it has a bright little splash of color.  Click here to learn the basics of the ristra.

I had it hanging on a hanger with a plastic bag covering it since last Fall. The colorful leaves added a real bright spot and the bag keeps it dust-free. My garage has a wall of wreaths. They are all hanging with plastic bags over them and I just switch them out for the seasons. Maddie gets concerned when Lita’s house isn’t decorated with a wreath. Not to worry, I have plenty!

These two wreaths have been in use for about 15 years. The one on the red door hasn’t had anything added to it in several years. Next year it will get a new bow, I think. It is actually a small wreath (center) that I added it to a larger grape vine wreath and added the swag of leaves around the larger wreath and the bow on top.

I totally refreshed the straw wreath on the outside door this year. I made new bows and fresh swags of leaves and flowers to brighten it up. It’s hard to see, but on the right hand side is one of my favorite finds. She is a corn husk angel with a basket of bright colored fruit. She has faded over the years, but she is always there each Fall when I put out this wreath.

I made this pumpkin floral arrangement last year. It was so quick and easy to pull off the shelf of the closet and put it out on the table. Instant Fall in my kitchen!  Click here for directions.

Of course with the Fall comes Pumpkin Bread. It really says “Fall is here” to me. This is the one recipe of my Grandmother’s I can make that tastes just like hers. I’ve made it for years and shared this recipe with my church for our cookbook. I make it for friends and neighbors and my family. It is a welcoming smell in any kitchen. Plain, unadorned Pumpkin Bread.

I made this ceramic bread basket years ago at a shop near my home. I sort of became the neighborhood ceramic lady for a while. I still enjoy this piece.

In case you can’t tell, I like to keep things and reuse them. Memories, you know….. that’s what it’s all about.

Pumpkin Bread

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon cinnamon
  • 4 large eggs, well beaten – room temperature
  • 1 small can pumpkin puree (not pie mix)
  • 1-¼ cups vegetable oil

Mix dry ingredients and make a well in the center. Add pumpkin, eggs, and oil and blend until well moistened.

Bake in well-greased loaf pans for 1 hour at 350° or until skewer inserted in middle comes out clean.

Remove from the oven onto wire racks to cool for 10 minutes. Then put on sheets of foil and wrap tightly while still warm. Leave out to cool completely. This helps the bread become very moist. Resist eating for at least 24 hours.

If using small loaf pans, adjust the baking time slightly. You can also make muffins with this recipe. I make the mini muffins. Baking time is 20-25 minutes.

Store in airtight containers for storage. These freeze well.

My favorite Fall decoration is this little angel. She’s made out of fabric with a grapevine halo and she holds a cornucopia. Her wings are leaf-shaped and her dress is a Fall plaid. (My mother would love her dress.) She sits on anything I can find to make her the centerpiece of my Fall porch decorations.

Leaves are falling
Frost is near
Autumn’s angels gather here.

 

Pumpkin Streusel Cake for Pumpkin Delights Series

I am very happy to republish this recipe as part of the Pumpkin Delight Recipe Series organized by Savannah McQueen of Hammock Tracks.  Boy did she start off with a great recipe!  One I am going to have to try right away.  If you are interested in the chicken or grits recipe(s) mentioned you can find them here

In the meantime, here is my first humble entry.  Then I am going to go back through the ages and get all my best pumpkin stuff.  You all enjoy reviewing the recipes from all the sites below.

I was thinking about a Sunday dinner menu and all the components of 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.

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.
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.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 over the batter.  Drop in the remaining batter and spread over the streusel.  Add the remaining streusel on the cake top.

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!

 

 


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The Mandatory Mooch

i should be mopping the floor-for the Iron Chef Mom!

Friday Night Fall Fun Crafts and Baking!

I am playing with my grand girls tonight.  We are baking and doing arts and crafts.  Check out this cool book I found for all kinds of autumn crafts.

Click here to visit Jean Vant Hul’s site.

Mixologists or Bakers?

What did we do tonight? We made cookie dough, pumpkin bars and pizza cups.  Maddie requested plain cookies without those chocolate things.  I asked her if she meant chocolate chips.  She wrinkled her nose and said “Yes, I don’t like those.”   “So you want just plain sugar cookie dough?”  “Yes,” she answered, “but don’t bake them.”  We mixed up plain sugar cookie dough to eat with the fingers!  In case you haven’t noticed mom, it is in your refrigerator.  Maddie and Cameron know it is there.

Next we made some Pumpkin Bars for Cameron.  I discovered she liked pumpkin muffins while we were eating lunch at the Greenery for her birthday.  She loved the mixing and putting them in the baking pan.  She wasn’t very patient while they baked.  She was ready to move on.  And she didn’t try one either.

That evening for dinner I let them make Pizza Cups.  Those were a success!  We rolled the dough, formed them in the mini muffin pans with the Pampered Chef Mini Tart Shaper, put on the jarred pizza sauce, mini pepperonis and cheese.  They were even happy to wait to let them bake and we ate dinner.  They were good!  Success!

So I think my granddaughters have moved to “Mixologists” on their way to bakers.  I’m working on them.

 

 

As you may have noticed Maddie is now getting ready for Halloween as Elvira in the wig while she eats the pepperonis rather than put them on the pizzas!

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

 

Fall Back into the Kitchen–Pumpkin Bread

It’s fall.  Thank goodness the summer heat is giving in and I can once again pull out my  baking pans.  For some reason my mother led me to believe you didn’t bake in the
summer unless it was a cloudy day.  I begin to think about all those delicious aromas and tastes that make fall the most wonderful time of year (except Spring when I can plant, of course). I got this habit from my mother who liked this “gathering” time of year too.  I want to make soups, breads, and hearty meals.  I can’t help myself, it just happens.

Pumpkin bread is so easy to make and is a hit with almost everyone.  And it makes the house smell sooo good.  I make it in mini loaf pans, mini muffin pans, and with a pecan brown sugar streusel topping it is a great coffee cake.

Where did that phrase come from – coffee cake?  I’ve never liked coffee but I love the desserts that some affectionately call coffee cake.  My mother had several good recipes
all with the name Coffee Cake.  Each one was baked in a different pan.  I bet you
have some of those traditions too.