Monthly Archives: November 2011

Nov30

Pumpkin Pie Cake

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Pumpkin Pie Cake

This recipe is heavenly.  Just outstanding!!

  • 4 eggs, beaten
  • 15-oz. can pumpkin
  • 12-oz. can evaporated milk
  • 1 1/2 cups sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon salt
  • 18 1/2-oz. pkg. yellow cake mix
  • 1 cup chopped pecans or walnuts
  • 1 cup butter, melted

Combine eggs, pumpkin, milk, sugar, spice and salt.  Mix well and pour into an ungreased 9″ x 13″ baking pan.  Sprinkle dry cake mix and nuts over top.  Drizzle with butter.  Do not stir.  Bake at 350 degrees for 45 to 60 minutes.

Serve with whipped cream on top.  Delicious!!

“To show His love, Jesus died for me; to show my love, I must live for Him!”

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Nov16

Pumpkin Biscuits with Candied Ginger

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Pumpkin Biscuits with Candied Ginger

I made these for dinner tonight to go with our kielbasa and beans (downhome comfort food).  They were outstanding!!  They are done from start to finish in 45 minutes.

  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 5 tablespoons unsalted butter, chilled and cut into 1/2″ pieces
  • 1/3 cup buttermilk
  • 3/4 cup pumpkin puree
  • 3 tablespoon honey
  • 2 tablespoons chopped candied ginger

Preheat oven to 400 degrees.  Line baking sheet with parchment paper and set aside.  Whisk together flour, baking powder, cinnamon, nutmeg, and salt in a large bowl.  Chill for 10 minutes in the refrigerator.

Combine buttermilk, pumpkin, and honey in a medium bowl.  Whisk until well blended and then add to the chilled flour mixture.  Stir just until moist.

Turn dough out onto a lightly floured surface and knead lightly just a few times.  Roll dough into a 1/2″ thick 9″ x 5″ rectangle and dust the top with flour.  Fold dough crosswise into thirds again and gently roll or pat to a 3/4″ thickness.  This process helps to make your biscuits tall, with a layered textured.  Using a 2 1/2″ biscuit cutter, cut dough into 10 rounds.  Place dough rounds 1″ apart on your prepared baking sheet.  Lightly press some candied ginger into the top of each round.

Bake for 14 minutes, or until golden brown.  Remove from pan and cool on wire rack for a couple minutes.  Serve warm.. (They’re really good with Cinnamon Honey Butter!)

“God’s unsearchable ways deserve our unbounded praise.”

Nov16

Cinnamon Sugar Pecans

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Cinnamon Sugar Pecans

Very easy and delicious.

  • 1 egg white
  • 1 teaspoon water
  • 1 lb. (4 cups) whole pecans
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon, opt.

Preheat oven to 250 degrees.  Lightly grease a 10 x 15-inch jellyroll pan.

Beat egg white and water in medium to large bowl until frothy but not stiff.  Add the nuts and stir until well coated.  In a small bowl, mix sugar, salt and cinnamon.  Then add this mixture to the nuts and stir until well coated.  Spread on the prepared pan.

Bake for 1 hour, stirring occasionally.  Allow to cool, then store in airtight container.

Use may use half almonds instead of all pecans.

“Faith never knows where it is being led; it knows and loves the One who is leading.”

Nov9

Bowtie Lasagna

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Bowtie Lasagna

My daughter found this recipe on www.thepioneerwoman.com.  Her family loved it, and so with hesitation I made it, (my husband doesn’t like lasagna).  It isn’t anything like lasagna, so I thought he might try it.  We both thought it was very good.  A 16-minute meal!

  • 1 lb. ground chuck
  • 5 cups (12-oz. box) bowtie pasta
  • 3 cups pasta sauce
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1/2 cup mozzarella cheese
  • 1/2 cup sour cream

Cook pasta according to package directions.  Brown ground chuck in a large skillet and drain grease.  Mix in your pasta sauce.  Keep warm on low heat.

After noodles are cooked, drain and drizzle with olive oil.  Add beef/sauce mixture, seasonings, cheese and sour cream.  Fold together and allow it all to combine and melt together, over low heat until cheese is melted for about 5 minutes.

“Anger builds walls; love breaks them down.”

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Nov8

Cranberry Walnut Pie

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Cranberry Walnut Pie

When I ran across this pie, which is very much like a cake, I thought it sounded so interesting, I just had to try it.  It was delicious!

  • 1 cup flour
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 2 cups cranberries, fresh or frozen
  • 1/2 cup chopped walnuts
  • 1/2 cup butter, melted
  • 2 eggs, beaten
  • 1 teaspoon vanilla extract

Preheat oven to 350 degrees.  Grease a 9-inch pie plate.

Combine flour, sugar and salt.  Stir in cranberries and walnuts and toss to coat.  Stir in butter, eggs, and extract.  Spread batter into prepared pie plate.  Mixture may be very thick.

Bake for 40 minutes.  Serve warm with whipped cream or ice cream.

“God patiently keeps His promises.”

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Nov7

Pizza Burgers

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Pizza Burgers

My kids grew up eating these and now my kids are making them for their kids.

  • 1 lb. lean ground beef
  • 3/4 teaspoon oregano
  • 3/4 teaspoon sage
  • 1/2 lb. Colby or Velveeta cheese, cubed
  • 1 (8-oz.) can pizza sauce
  • 8 oz. shredded mozzarella cheese
  • 8 hamburger buns

Brown beef and drain fat off.  Mix in rest of ingredients.  Open buns up on a cookie sheet and top with the meat mixture.  Bake in a 400 degree oven for 10 to 12 minutes.  Makes 16 open face sandwiches.

You could also cut these in wedges and serve as an appetizer.

“To stand up to any challenge, spend time on your knees.”

Nov7

One-Minute Chocolate Icing

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One-Minute Chocolate Icing

This is one of the best recipes that I got from my mother-in-law.  She was a chocoholic, as I am, so we got along great!

  • 1 stick (8 tbsp) butter
  • 1 cup sugar
  • 1/4 cup milk
  • 3 tablespoons cocoa
  • 1 teaspoons vanilla

Melt butter in small saucepan.  Add sugar, cocoa and milk.  Mix together and bring to a rolling boil for 1 minute.  Take off heat and add vanilla.  Beat by hand until cool or until you get the consistency you want for your cake.  The longer you beat it, the harder it gets.  I don’t like it hard so I spread it on my cake when it is just barely spreadable.  Once you get it on the cake it starts to cool and you can spread it around more.

“The cross of Christ is the bridge between God and man.”

Nov7

Wacky Cake

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Wacky Cake

I have been making this cake since I was married 50 years ago.  It is one of the best chocolate cakes I have eaten and very easy to make.  But what makes it “over the top” good is to frost it with my mother-in law’s One Minute Chocolate Icing.

This is supposed to be mixed together right in the cake pan, but I usually mix it in my mixer.  I would suggest, though, that after you mix in the vinegar, you get the cake in the oven immediately.

  • 3 cups sifted flour
  • 2 teaspoons baking soda
  • 6 tablespoons cocoa
  • 2 cups sugar
  • 1 teaspoon salt
  • 2 cups cold water
  • 10 tablespoons vegetable oil
  • 2 tablespoons cider vinegar
  • 1 1/2 teaspoon vanilla

Combine first 5 ingredients in mixing bowl.  Then add rest of ingredients in order given.  Put in ungreased 9″ x 13″ pan and bake at 350 degrees for 30 to 35 minutes.

Yum!!!

“When someone’s grieving – listen, don’t lecture.”

Nov7

Rhubarb Dream Bars

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Rhubarb Dream Bars

This recipe came from my Mom who was a fabulous cook.  She always grew a lot of rhubarb and loved to bake with it.  This is really not to sweet or too sour, it is really delicious.  I like to serve this a little warm with whipped cream or ice cream on top.

  • 2 cups all-purpose flour
  • 3/4 cup powdered sugar
  • 1 cup butter
  • 4 eggs
  • 2 cups sugar
  • 1/2 cup flour
  • 1 1/2 teaspoons salt
  • 4 cups rhubarb, finely chopped

Combine 2 cups flour, powdered sugar and butter.  Mix well and press into a greased 9″ x 13″ pan.  Bake at 350 degrees until golden brown, 10 to 15 minutes.

Beat eggs, sugar, 1/2 cup flour and salt until well blended.  Add rhubarb;  mix.  Spoon mixture onto baked crust.  Bake at 350 degrees for 45 minutes more.  Cool and cut into bars.

“To stand up to any challenge, spend time on your knees.”

Nov1

Quick Clam Chowder

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easyclamchowder

Quick Clam Chowder

Very easy and delicious chowder!!

  • 4 (6.5-oz) cans minced clams
  • 3 (8-oz) bottles clam juice
  • 1 1/2 lbs. red potatoes, scrubbed and cut into 1/2-inch pieces
  • 2 bay leaves, opt.
  • 2 teaspoons minced fresh thyme
  • 6 slices bacon, chopped fine
  • 1 onion, minced
  • 2 garlic cloves, minced
  • 1/4 cup flour
  • 1 cup heavy cream
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper

Drain clams through strainer set over medium bowl.  Add bottled clam juice to drained liquid to measure 5 cups (add water if necessary).  Bring potatoes, clam juice, bay leaves, and thyme to boil in medium saucepan over high heat.  Reduce heat to low to maintain gentle simmer.

While potatoes are coming to boil, cook bacon in large Dutch oven over medium heat until just crisp, 5 to 7 minutes.  Add onion and cook until softened, about 5 minutes.  Add garlic and cook until fragrant, about 30 seconds.  Stir in flour and cook for 1 minute.

Pour potatoes and cooking liquid into pot with onion mixture, using wooden spoon to scrape bottom of pan.  Add clams, cream, and parsley and simmer until potatoes are tender, 5 to 7 minutes.  Season with salt and pepper.  Serve.

“He who does not love does not know God, for God is love.”