Pumpkin Cookies

This recipe is from my ancient Betty Crocker Cooky Book.  And after all "tis" the season for all things pumpkin.  Just look at Pinterest...

1-1/2  cups brown sugar (packed)
1/2     cup shortening
2        eggs
1-3/4  cups canned pumpkin
2-3/4  cups Gold Medal Flour
1         tbsp. baking powder (yes that amount is correct)
1         tsp. cinnamon
1/2      tsp. nutmeg
1/2      tsp. salt
1/4      tsp. ginger
1         cup raisins
1         cup chopped pecans

Heat oven to 400 degrees (mod. hot).  Mix sugar, shortening, eggs, and pumpkin thoroughly.  Measure flour by dipping method or by sifting.  Blend dry ingredients; add to pumpkin mixture, stirring until well blended.  Do not over mix, cookies will become tough.  Add raisins and pecans.  Drop batter by teaspoonfuls on ungreased baking sheet.

Bake 12 to 15 minutes or until lightly browned.  Cookies may be iced when cool with a thin butter icing.  Makes about 6 dozen cookies.

I added a Brown Sugar Butter Icing while cookies were still slightly warm to create a glaze.  Finished up with a dusting of cocoa.

NOTE:  If you used self rising flour omit baking powder and salt.

Za’atar

This is used with YaYas-Eurocafe-baba-ganoush

MAKES ABOUT 1/4 CUP

Combine 1 Tbsp. chopped fresh oregano, 1 Tbsp. sumac, 1 Tbsp. ground cumin, and 1 Tbsp. sesame seeds. Stir in 1 tsp. kosher salt and 1 tsp. freshly ground black pepper. DO AHEAD: Can be made 2 weeks ahead. Store airtight at room temperature.

You can find sumac at Middle Eastern markets, specialty foods stores, and wholespice.com.

Snickerdoodle Magic Cake

From Cupcakes to Caviar Recipe

This is my first try at a Magic Cake so...... if it ain't perfect that's okay!

I found this recipe on Pinterest yesterday.  It seemed like the perfect thing to make on a cool end of summer morning.  And I had some heavy cream that I needed to use.  

As you can see my puffed up like crazy and cracked.  This didn't affect the flavor at all.  

Baked in a glass pan for 40 minutes.   I did not line the pan with foil, my bad.
**A Note... I used large eggs with this recipe..If you used large eggs, 3 may be enough.  Also, using heavy whipping cream I would reduce the amount of butter by a couple tablespoons.  Just my opinion...
Here is a link showing several variations to the "Magic Cake"
Jo Cooks Magic Cakes

4 eggs, separated
3/4 teaspoon cream of tarter
2 teaspoons vanilla extract
3/4 cup sugar, divided
2 cups heavy cream, lightly warmed
3/4 cup flour, whisked together with 1 1/2 teaspoons cinnamon and 1/2 teaspoon salt
1/2 cup unsalted butter, melted

1/4 cup powdered sugar mixed with 1/2 teaspoon cinnamon for dusting the top of the cake

Preheat oven to 325 degrees. Line an 8×8 baking pan with foil and lightly grease the foil.

In a small bowl, at high speed, beat the egg whites with 1/4 cup of the sugar and the cream of tarter until stiff peaks form, about five minutes. Set aside.
In a medium bowl, at high speed, beat together the egg yolks and the remaining sugar until pale yellow and creamy looking.
Mix in the flour mixture. Now, use a whisk to slowly whisk in the warm cream then mix in the butter and finally, fold in the egg whites.
Pour this into the prepared pan and bake at 325 degrees until the top is a nice light golden brown and the top is firm, This is a custard texture desert so the center will still be soft (but not liquid) and you will still see some movements in the center.,this will become solid as it will continue to cook after you take it out the oven  Bake 30 to 45 minutes.
Let cool in the pan until completely cooled  then carefully use the foil to lift the whole thing out onto a board to cut into serving sized pieces. Dust with the powdered sugar/cinnamon mixture. Serve.

Pumpkin Butter Streusel Muffins

I made some crock pot pumpkin butter last weekend...so good on an English Muffin.  I started a search for other pumpkin butter recipes.  I found this one on The Taste of Lizzy "T's" using Apple butter.  I changed the white sugar to brown sugar and pecan's instead of walnuts.  These muffins are so soft and moist... a must try with either Apple or Pumpkin Butter.

This recipe is adapted from The Taste of Lizzy "T's"

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 6 servings

These cinnamon muffins have an pumpkin butter & streusel layer in the middle, with more streusel on top!

Ingredients
2 cups flour
1/2 cup brown sugar
3 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 egg
3/4 cup milk
1/2 cup oil

1/3 cup apple butter

Streusel:
1/2 cup flour
1 teaspoon cinnamon
1/2 cup brown sugar
1/2 cup pecans
4 tablespoons butter, softened
Optional
Glaze:
1/2 cup powdered sugar

1 tablespoon pumpkin butter
1-2 tablespoons heavy cream

Instructions

In a small bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, mix the egg, milk, and oil. Add the dry ingredients into the wet ingredients and mix just until combined. Do not overmix!

For the streusel, combine the flour, cinnamon, sugar and walnuts together. Cut in the softened butter until you have a crumbly mix and the butter is all mixed in.

Spray jumbo muffin tins with cooking spray and spoon a heaping tablespoon of batter into the bottom of each cup. Put a tablespoon of apple butter over top the batter. Then sprinkle some streusel topping over the apple butter. Distribute the remaining muffin batter over each of the muffin cups equally. Sprinkle the remaining streusel evenly over top the muffins.

Bake at 425 for 5 minutes, then reduce the oven temperature to 375 and cook for an additional 15 minutes. The muffins are done when a toothpick inserted into the center comes out clean.

Mix the powdered sugar and apple cider together until smooth, then drizzle with a spoon over top the muffins.

Notes

You can make these in standard size muffin tins, just reduce the baking time. The muffins pictured are the jumbo size.

Black Rock Rounds

Recipe for Black Rock Rounds

Yesterday afternoon turned out to be perfect fall weather, great for grilling..when isn't it great for grilling??

We usually make these at least once a summer.  The prep and assembly takes a little time but it sure is worth it.  I like to make these up several hours before grill time to let the liquid smoke and onion juices flavor and tenderize the meat.

Below is a couple russet potatoes that were microwaved to "almost done", still a little firm.  I always keep a little jar of bacon grease in my fridge for these special occasions.. prepare pan heating it up and a generous spoonful of bacon grease, slice potatoes and brown.  This will finish the cooking process.  Just before you remove potatoes from the heat add your favorite fresh herbs.  I added chopped chives and rosemary..  Top with your favorite cheese.  I used pepper jack cheese.

Cinnamon Pecan Crusted Chicken Strips with Mango Orange Dip

Agropur Division Natrel-Recipe
(Sealtest)

Preparation: 25 minutes
Marinating time: 1 hour or overnight
Cooking: 12 minutes
Serves: about 30 pieces

Ingredients:
Chicken
4 boneless chicken breast halves
1 cup (250 mL) Sealtest Sour Cream
2 tbsp (30 mL) balsamic vinegar
2 cups (500 mL) cornflakes
1 cup (250 mL) pecans
1 1/2 tsp (6 mL) ground cinnamon
Salt and pepper to taste

Dip
1 cup (250 mL) coarsely chopped mango
1 orange, peeled and sectioned
3 tbsp (45 mL) finely chopped red onion
2 tsp (15 mL) finely chopped cilantro
2 tsp (10 mL) lime juice
Salt and pepper to taste

Preparation
Chicken
1. Cut chicken into strips. Combine sour cream and vinegar. Mix with chicken. Marinate 1 hour or overnight.
2. Combine cornflakes, pecans and seasonings in food processor until roughly chopped. Coat marinated chicken strips with pecan mixture. Place on parchment lined baking sheet.
3. Bake at 375 °F (190 °C) for 10-12 minutes or until cooked through. Serve with mango orange dip.

Dip
1. Combine mango and orange in food processor until coarsely chopped. Stir in remaining ingredients.

Recipe tip
Prepare the dip in advance, allowing the flavours to blend.

Chocolate Cocoa-Buttermilk Cake

Food Network Recipe
Recipe courtesy Emeril Lagasse

Yield:8 servings
Level:Easy
Ingredients

2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup plus 2 tablespoons buttermilk
2 tablespoons molasses
1 teaspoon pure vanilla extract
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 3/4 cups packed light brown sugar
2 large eggs
Topping, recipe follows
Vanilla ice cream, accompaniment
Directions

Preheat the oven to 350 degrees F.

Butter and lightly flour an 8-cup loaf pan (10 by 5 by 3), knocking out the excess flour.

Into a large bowl, sift the flour, cocoa, baking soda and salt.

In a small bowl, whisk together the buttermilk, molasses, and vanilla.

In a large bowl with an electric mixer, cream together the butter and sugar, beating about 3 minutes. Add the eggs 1 at a time, beating well after the addition of each. Alternating, add the wet and dry ingredients in 3 additions each, mixing just until combined and being careful not to overwork.

Pour into the prepared pan and bake until the cake is risen and just set and a tester inserted into the middle comes out clean, 50 to 55 minutes. (If cake gets too brown, tent it with foil).  The baking time will vary depending on your oven.  I had this cake in the oven for 65 minutes.

Cool in the pan 40 minutes, then turn out onto a wire rack to finish cooling. Slice cake into pieces, top with pecan topping, and serve with vanilla ice cream, if desired.  My cake dropped a little in the center, due to the fact I started checking it every 5 minutes the last 15 minutes.

I finished the cake with a brown sugar-buttercream frosting.  The recommended topping is listed below.

Topping:
1 cup pecan halves
1 cup dark brown sugar
1 cup water
2 tablespoons bourbon
In a saucepan, combine the ingredients, and simmer until thick. Serve over top of cake.

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