3 pounds sweet potatoes, peeled and cut into ¼ to ½ inch slices (Pampered Chef Crinkle Cutter works great)
½ c. butter, melted
½ c. orange juice
1 tsp. kosher salt
1 tsp. ground cinnamon
Cinnamon pecans, optional (recipe below)
Arrange sweet potatoes slices in overlapping rows in a greased 9 x 13 inch baking dish. Combine the butter, orange juice, salt and cinnamon; drizzle over sweet potatoes. Sprinkle with chopped cinnamon pecans, if desired. Cover and bake at 350º for 55 – 60 minutes or until tender. Serves 10.
Cinnamon Pecans
1 c. granulated sugar
1 T. cinnamon
½ tsp. salt
¼ c. water
2 c. pecans
Boil first four ingredients approximately 5 minutes until mixture spins a thread. Add the pecans. Pour onto buttered platter or baking sheet. Separate with forks. Cool.
I'm not exactly sure where I found the recipe for the Sweet Potatoes, I served it to about 100 people on an Emmaus Walk. The Cinnamon Pecans were my own addition to them when I made them last Thanksgiving. The recipe for the pecans (pee-CANS, not pe-CAHNS!)came from a friend of my dad's, Rosalie Story, who I met when we took a trip south after Dad retired, and later we moved to South Carolina. He and Rosalie were both from Indiana and met in Terre Haute their freshman year in college in the late 1930's. Dad left college after a year and moved to DC to work for the Veterans Administration and sometime later Rosalie moved south; don't know if that was before or after she married Bob Story. Listening to Rosalie, one would never believed she lived north of the Mason-Dixon line, such a southern accent! She taught both my sister, Stephie, and me, some southern vernacular (e.g. "You're a mess!" is actually a compliment). So if you try these and like them, how about "Givin' me some sugar!" the next time you see me.
Thursday, November 26, 2009
Pumpkin Cake with Caramel Icing
Cake:
2 cups sugar
3 eggs, well beaten
1 cup vegetable oil
1 teaspoon cinnamon
1 teaspoon cloves
2 cups self-rising flour
1 cup pumpkin
1 cup chopped pecans
Preheat oven to 350º F. Mix all ingredients except pecans, until well blended. Stir in pecans. Pour into well greased and floured bundt pan. Bake for 1 hour. Cool 10-15 minutes, then take out of pan and cool completely.
Caramel Icing:
½ cup butter
1 cup brown sugar
¼ cup milk
3-3¼ cups confectioners’ sugar, sifted
Melt butter in saucepan. Add brown sugar and bring to a boil. Stir 1 minute or until slightly thick. Cool slightly. Add milk and beat smooth. Beat in confectioners’ sugar till spreading consistency. Frost cake (quickly)!
The basis for this recipe came from a Plum Cake recipe from a friend and co-worker at the Peach County Dept of Family and Children Services, Laura Kelly Gibbs. In that recipe, 2 small jars of strained baby food plums were used, not 1 c. pumpkin. However, the last time I went to make this cake I could not find any baby food plums! Thus I decided pumpkin should work just as well. On the Plum Cake, instead of Caramel Icing a lemon icing was used. (2 c. powdered sugar, 1 stick margarine, and juice of 1 lemon. Heat together and pour over warm cake after removing it from pan.) I did enter this in the Kentucky State Fair in 2009, but no ribbon for it. However, Elizabeth told me in August that she wanted this at Thanksgiving. So, what did those judges know anyway?
2 cups sugar
3 eggs, well beaten
1 cup vegetable oil
1 teaspoon cinnamon
1 teaspoon cloves
2 cups self-rising flour
1 cup pumpkin
1 cup chopped pecans
Preheat oven to 350º F. Mix all ingredients except pecans, until well blended. Stir in pecans. Pour into well greased and floured bundt pan. Bake for 1 hour. Cool 10-15 minutes, then take out of pan and cool completely.
Caramel Icing:
½ cup butter
1 cup brown sugar
¼ cup milk
3-3¼ cups confectioners’ sugar, sifted
Melt butter in saucepan. Add brown sugar and bring to a boil. Stir 1 minute or until slightly thick. Cool slightly. Add milk and beat smooth. Beat in confectioners’ sugar till spreading consistency. Frost cake (quickly)!
The basis for this recipe came from a Plum Cake recipe from a friend and co-worker at the Peach County Dept of Family and Children Services, Laura Kelly Gibbs. In that recipe, 2 small jars of strained baby food plums were used, not 1 c. pumpkin. However, the last time I went to make this cake I could not find any baby food plums! Thus I decided pumpkin should work just as well. On the Plum Cake, instead of Caramel Icing a lemon icing was used. (2 c. powdered sugar, 1 stick margarine, and juice of 1 lemon. Heat together and pour over warm cake after removing it from pan.) I did enter this in the Kentucky State Fair in 2009, but no ribbon for it. However, Elizabeth told me in August that she wanted this at Thanksgiving. So, what did those judges know anyway?
Pumpkin Chocolate Chip Cookies
2 c. granulated sugar
1 - 15 oz. can pumpkin (approximately 2 c.)
1 c. shortening
2 T. grated orange rind (if using fresh, you may want to use only 1 T.)
4 c. all purpose flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. pumpkin pie spice
3 c. chocolate chips
Preheat oven to 375°. Mix sugar, pumpkin, shortening, and orange peel. Stir together flour, baking powder, baking soda and spices. Stir flour mixture into pumpkin mixture. Add chocolate chips. Drop by medium cookie scoop (2 T.)* onto ungreased baking sheet. Bake until light brown, about 18-20 minutes. Makes about 5 dozen.
*For smaller cookies, use small cookie scoop (1 T.) and only bake about 10-12 minutes. With this scoop, the recipe makes about 10 dozen.
These cookies came to us from our marvelous, fabulous friends, the Skogmans. Linda made these for Mark to take in his lunch and kept them in the freezer. (They taste great frozen, too!) After introducing these cookies to us, Linda found she had to make double batches, as all the Laws would help themselves to a cookie or two every time we came over! However, Linda was just that kind of a friend, whatever she had was yours. For years, until they moved to Illinois, we spent many a Sunday afternoon together; Linda and I would cheer on our favorite NFL teams, college hoops' teams, and the Cubs, while our husbands, Mark and Gary found things to do around the house and yard. Our daughters, Mary Beth and Elizabeth are only 1 year apart and so had much in common. Then despite the age difference in our sons, Josh is 7 years older than Richard, they were great buddies. I took a batch of these with us when we were able to attend both Josh's and Mary Beth's weddings. Linda seemed to really enjoy them. (She even asked if she had to share them!) Every time I take a bite of these cookies, I thank God for such special friends, Linda, Mark, Josh and Mary Beth Skogman.
1 - 15 oz. can pumpkin (approximately 2 c.)
1 c. shortening
2 T. grated orange rind (if using fresh, you may want to use only 1 T.)
4 c. all purpose flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. pumpkin pie spice
3 c. chocolate chips
Preheat oven to 375°. Mix sugar, pumpkin, shortening, and orange peel. Stir together flour, baking powder, baking soda and spices. Stir flour mixture into pumpkin mixture. Add chocolate chips. Drop by medium cookie scoop (2 T.)* onto ungreased baking sheet. Bake until light brown, about 18-20 minutes. Makes about 5 dozen.
*For smaller cookies, use small cookie scoop (1 T.) and only bake about 10-12 minutes. With this scoop, the recipe makes about 10 dozen.
These cookies came to us from our marvelous, fabulous friends, the Skogmans. Linda made these for Mark to take in his lunch and kept them in the freezer. (They taste great frozen, too!) After introducing these cookies to us, Linda found she had to make double batches, as all the Laws would help themselves to a cookie or two every time we came over! However, Linda was just that kind of a friend, whatever she had was yours. For years, until they moved to Illinois, we spent many a Sunday afternoon together; Linda and I would cheer on our favorite NFL teams, college hoops' teams, and the Cubs, while our husbands, Mark and Gary found things to do around the house and yard. Our daughters, Mary Beth and Elizabeth are only 1 year apart and so had much in common. Then despite the age difference in our sons, Josh is 7 years older than Richard, they were great buddies. I took a batch of these with us when we were able to attend both Josh's and Mary Beth's weddings. Linda seemed to really enjoy them. (She even asked if she had to share them!) Every time I take a bite of these cookies, I thank God for such special friends, Linda, Mark, Josh and Mary Beth Skogman.
Apple Crumb Pie
Pastry for Single Crust Pie:
1¼ c. all-purpose flour (or ¾ c. all-purpose flour and ½ c. whole wheat pastry flour)
½ tsp. salt
1/3 c. plus 1 T. Crisco
¼ - 1/3 c. cold water
In a medium bowl, stir together flour and salt. Cut in Crisco till pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball.
On a lightly floured surface, flatten dough with hands. Roll dough from center to edge, forming a circle about 12 inches in diameter. Wrap pastry abound rolling pin and lift to and unroll in 9-inch pie plate. Ease pastry into pie plate, being careful to avoid stretching pastry. Trim pastry to ½ inch beyond edge of pie plate. Flute edge or finish as desired.
Filling:
½ c. white sugar
2 T. all purpose flour
1 tsp. finely shredded lemon peel
1 tsp. cinnamon
8 c. peeled and thinly sliced apples.
In a large bowl stir together the first four ingredients of filling. Add apple slices and toss with mixture to coat. Place apples in the prepared piecrust.
Topping:
½. c. all purpose flour
½ c. white sugar
1 tsp. cinnamon
¼ tsp. ground ginger
1/8 tsp. mace
¼ c. margarine, softened
In a small bowl, combine the first five ingredients of the topping. Cut in the margarine until mixture is crumbly. Sprinkle over apple slices.
To prevent over browning, cover edge of pie with foil. Bake at 375° for 30 minutes. Remove foil; bake for 30 minutes more or until topping is golden. Serves 8.
This recipe did win Third Place in the Crisco "My Favorite Pie" competition at the Kentucky State Fair in 2005. One of the judges,a chef at Morton's Steak House in Louisville, told me he thought it was better than their apple pastry dessert! This is also a good recipe for Apple Crisp. Just place apple mixture in a buttered pie plate, top with crumb topping and bake for about an hour at 350 degrees. (In other words, skip the pie crust.)
1¼ c. all-purpose flour (or ¾ c. all-purpose flour and ½ c. whole wheat pastry flour)
½ tsp. salt
1/3 c. plus 1 T. Crisco
¼ - 1/3 c. cold water
In a medium bowl, stir together flour and salt. Cut in Crisco till pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball.
On a lightly floured surface, flatten dough with hands. Roll dough from center to edge, forming a circle about 12 inches in diameter. Wrap pastry abound rolling pin and lift to and unroll in 9-inch pie plate. Ease pastry into pie plate, being careful to avoid stretching pastry. Trim pastry to ½ inch beyond edge of pie plate. Flute edge or finish as desired.
Filling:
½ c. white sugar
2 T. all purpose flour
1 tsp. finely shredded lemon peel
1 tsp. cinnamon
8 c. peeled and thinly sliced apples.
In a large bowl stir together the first four ingredients of filling. Add apple slices and toss with mixture to coat. Place apples in the prepared piecrust.
Topping:
½. c. all purpose flour
½ c. white sugar
1 tsp. cinnamon
¼ tsp. ground ginger
1/8 tsp. mace
¼ c. margarine, softened
In a small bowl, combine the first five ingredients of the topping. Cut in the margarine until mixture is crumbly. Sprinkle over apple slices.
To prevent over browning, cover edge of pie with foil. Bake at 375° for 30 minutes. Remove foil; bake for 30 minutes more or until topping is golden. Serves 8.
This recipe did win Third Place in the Crisco "My Favorite Pie" competition at the Kentucky State Fair in 2005. One of the judges,a chef at Morton's Steak House in Louisville, told me he thought it was better than their apple pastry dessert! This is also a good recipe for Apple Crisp. Just place apple mixture in a buttered pie plate, top with crumb topping and bake for about an hour at 350 degrees. (In other words, skip the pie crust.)
Happy Thanksgiving!!
Thanksgiving is such a special time of year. I can remember years when Mom and Dad would host Thanksgiving at our house. There would be the 6 of us, my Grandma King, my Uncle Jim and Aunt Betty and their 6 daughters, all in the family room - the ping pong table would be called into service for us all to sit around. Then there was the year I was in 10th grade and I asked and Mom allowed me to prepare the entire Thanksgiving dinner, that was an experience. Luckily she was right beside me to give me pointers on getting everything ready to serve at one time and help in general.
Later years after my brothers had both married and Mom told them both to celebrate Thanksgiving with their wives' families on Turkey day and come over on the weekend to celebrate with us. I can still hear her reply to my oldest brother's wife the first Thanksgiving after they were married, when she asked, "Mrs. Plue, what time do you like to serve Thanksgiving dinner? My mom likes to have it at 1:00 ." Mom replied, "Why don't you just plan to be at her house on Thursday, and you and Rob come to our house this weekend? That will just make it easier on you and anyway, I know you love me even if you're not here on Thursday." She just didn't see the point in rushing from one home to another and eating two huge meals in one day. I vowed to be like that when I had married kids!
After both my older brothers had married and their own households, Dad and Mom started a new trend. The week of Thanksgiving Mom would roast a small turkey, make a pan of dressing, gravy and the big 3 of pies for us: apple, pumpkin, and mincemeat (using Nonesuch Mincemeat in the box). Then we would go out to eat on Thanksgiving Day, usually at the Hot Shoppes Cafeteria. But because of Mom's preparation, we would have the "good" leftovers!
Now for several years, Elizabeth and Toby have hosted Thanksgiving, having a house that is more suitable for a big get-together. Today I'll share the recipes for what Elizabeth has asked me to bring to her house for Thanksgiving dinner. (Apple Crumb Pie, Pumpkin Chocolate Chip Cookies, Pumpkin Cake with Caramel Icing, and Sweet Potato Rounds) Hope all who are reading this recognize and praise God for all the blessings in their lives. This quote from Matthew Henry was in my morning devotions this week, "Thanksgiving is good, thanks-living is better." I could not agree more! Again, enjoy all. I have decided to make them separate postings, so they'll be easier to find in case you want a particular one.
Blessings to one and all! Can you count yours or have you discovered there are too many to count like I have?
Later years after my brothers had both married and Mom told them both to celebrate Thanksgiving with their wives' families on Turkey day and come over on the weekend to celebrate with us. I can still hear her reply to my oldest brother's wife the first Thanksgiving after they were married, when she asked, "Mrs. Plue, what time do you like to serve Thanksgiving dinner? My mom likes to have it at 1:00 ." Mom replied, "Why don't you just plan to be at her house on Thursday, and you and Rob come to our house this weekend? That will just make it easier on you and anyway, I know you love me even if you're not here on Thursday." She just didn't see the point in rushing from one home to another and eating two huge meals in one day. I vowed to be like that when I had married kids!
After both my older brothers had married and their own households, Dad and Mom started a new trend. The week of Thanksgiving Mom would roast a small turkey, make a pan of dressing, gravy and the big 3 of pies for us: apple, pumpkin, and mincemeat (using Nonesuch Mincemeat in the box). Then we would go out to eat on Thanksgiving Day, usually at the Hot Shoppes Cafeteria. But because of Mom's preparation, we would have the "good" leftovers!
Now for several years, Elizabeth and Toby have hosted Thanksgiving, having a house that is more suitable for a big get-together. Today I'll share the recipes for what Elizabeth has asked me to bring to her house for Thanksgiving dinner. (Apple Crumb Pie, Pumpkin Chocolate Chip Cookies, Pumpkin Cake with Caramel Icing, and Sweet Potato Rounds) Hope all who are reading this recognize and praise God for all the blessings in their lives. This quote from Matthew Henry was in my morning devotions this week, "Thanksgiving is good, thanks-living is better." I could not agree more! Again, enjoy all. I have decided to make them separate postings, so they'll be easier to find in case you want a particular one.
Blessings to one and all! Can you count yours or have you discovered there are too many to count like I have?
Sunday, November 15, 2009
Potato Broccoli Cheese Soup
6 c. Chicken Broth (49 1/2 oz. can)
1 onion, chopped
1 (10 oz - 16 oz) pkg frozen chopped broccoli
6-7 medium potatoes, peeled and cut in chunks
12 - 14 oz. Lite Velveeta cheese, cut in 1/2 cubes
Cook first 4 ingredients together until potatoes are tender (about 15 minutes for 1 inch chunks). Coarsely mash in pan. Add Velveeta; heat until melted. DO NOT BOIL, stir constantly. Season with salt and pepper to taste. (I use about 1 tsp. of Kosher salt and several grinds of black pepper.) Good with some crusty bread and fruit salad.
I like this recipe because it is quick (especially if you have someone else who will peel your potatoes for you like my Gary will). My friend, Ann Weaver, who was my Core Group leader at Community Bible Study several years ago, shared this when our group lunched at her house one Thursday after Bible study. Hope you enjoy it, too!
1 onion, chopped
1 (10 oz - 16 oz) pkg frozen chopped broccoli
6-7 medium potatoes, peeled and cut in chunks
12 - 14 oz. Lite Velveeta cheese, cut in 1/2 cubes
Cook first 4 ingredients together until potatoes are tender (about 15 minutes for 1 inch chunks). Coarsely mash in pan. Add Velveeta; heat until melted. DO NOT BOIL, stir constantly. Season with salt and pepper to taste. (I use about 1 tsp. of Kosher salt and several grinds of black pepper.) Good with some crusty bread and fruit salad.
I like this recipe because it is quick (especially if you have someone else who will peel your potatoes for you like my Gary will). My friend, Ann Weaver, who was my Core Group leader at Community Bible Study several years ago, shared this when our group lunched at her house one Thursday after Bible study. Hope you enjoy it, too!
Quick Coffee Cake
2 c. sifted all purpose flour
2 tsp. baking powder
¾ tsp. salt
6 T. shortening
(OR 2 c. biscuit mix, such as Bisquick can be substituted for the above)
½ c. sugar
1 tsp. cinnamon
¼ tsp. mace
½ c. milk
1 egg, well beaten
1/2 c. raisins or currents (optional)
Topping:
1½ T. butter, melted
¼ c. sugar
1 T. all purpose flour
1 tsp. cinnamon
Preheat oven to 450º. Mix dry ingredients. Cut in shortening, if not using biscuit mix. Combine milk and egg; add to flour mixture, stirring until mixture is blended. Spread evenly (dough is thick) into greased 9 inch round pan. Brush top with melted butter. Sprinkle sugar mixture evenly over dough. Bake for 25 – 30 minutes. Cut into wedges while still in pan and serve.
I'm pretty sure my mom got this recipe in one of the many church cookbooks she had in her collection. We all considered this coffee cake a Sunday morning treat and loved it when we woke up to the wonderful cinnamon aroma! As kids, none of us wanted Mom to put in the raisins/currents but as an adult I have come to appreciate the flavor they add. I remember I would often turn my piece of cake over and eat most of the cake part, leaving just a little cake attached to the cinnamon/sugar crusty topping, savoring that last. I think I liked to do this also because the pan Mom used to bake this in left a slight swirly design in the bottom of the cake that I thought was too pretty to ignore. Guess I was really into food even back then! (maybe age 4 or 5?)
2 tsp. baking powder
¾ tsp. salt
6 T. shortening
(OR 2 c. biscuit mix, such as Bisquick can be substituted for the above)
½ c. sugar
1 tsp. cinnamon
¼ tsp. mace
½ c. milk
1 egg, well beaten
1/2 c. raisins or currents (optional)
Topping:
1½ T. butter, melted
¼ c. sugar
1 T. all purpose flour
1 tsp. cinnamon
Preheat oven to 450º. Mix dry ingredients. Cut in shortening, if not using biscuit mix. Combine milk and egg; add to flour mixture, stirring until mixture is blended. Spread evenly (dough is thick) into greased 9 inch round pan. Brush top with melted butter. Sprinkle sugar mixture evenly over dough. Bake for 25 – 30 minutes. Cut into wedges while still in pan and serve.
I'm pretty sure my mom got this recipe in one of the many church cookbooks she had in her collection. We all considered this coffee cake a Sunday morning treat and loved it when we woke up to the wonderful cinnamon aroma! As kids, none of us wanted Mom to put in the raisins/currents but as an adult I have come to appreciate the flavor they add. I remember I would often turn my piece of cake over and eat most of the cake part, leaving just a little cake attached to the cinnamon/sugar crusty topping, savoring that last. I think I liked to do this also because the pan Mom used to bake this in left a slight swirly design in the bottom of the cake that I thought was too pretty to ignore. Guess I was really into food even back then! (maybe age 4 or 5?)
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