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Sweet-n-Savory
Imagine, it's cold and wet outside, your kitchen is heating up the house making it warm and cozy, an awesome, yummy smell is floating through the house, and your family keeps asking, "When's it gonna be ready?!" I thought it might be fun to try out a Sweet-n-Savory foods page sharing a recipe or two each month. These foods are what I have made for my family and friends, and have received favorable, yummy feedback. I always request honest feedback and suggestions when I cook something new. When I find time to cook between my family's schedule and trying to squeeze in some crafting time, I like cooking with ingredients I haven't used before or trying out a new technique. My reward for the mess in the kitchen, is to watch people gobble up what I've made, until they're stuffed with a smile on their face! I've been known to make TOO much food for an event! I love to bake and cook during the fall and winter months! This time of year everyone is pulling out their favorite recipes for the holidays... If you have a question about a listed recipe send me an email, and if you want to share a favorite of yours with me, I'd welcome it! Laura
You can put a spin on the Pumpkin Pie this year if you don’t have any pie takers (but who doesn’t like pie?!). This is a recipe for a Pumpkin Cake dessert. It’s an easy one…simply baked in a 9”x13” pan. While enjoying leftover turkey and the pumpkin pie is gone, have a Pumpkin Cake for dessert! I've seen variations of this recipe out there, but this recipe came to me a while back from a long-time friend who is like a sister to me. Pumpkin Cake Cake Ingredients · 1 large can (or 2 small cans) Pumpkin (without added spices)
· 6 Eggs beaten
· 1-1/2 cups Sugar
· 2 cups Canned Milk
· 2 tsp. Vanilla
· 1 tsp. Salt
· 2 – 3 tsp. Pumpkin Pie Spice (I use 3-4 tsp.)
Crumbled Topping · 1 cube Butter, softened or melted (whichever is easier for you)
· 1 pkg. Yellow Cake Mix
· Chopped Pecans or Walnuts – (About a cup or to your liking)
Lower Cake Preparation: 1. Mix Pumpkin, Eggs and Sugar.
2. Add Milk, Vanilla, Salt, and Pie Spice.
3. Pour into a well-greased 9”x13” glass pan.
Crumbled Topping Preparation: 1. Mix Butter and Cake Mix with a fork or hands until crumbly.
2. Crumble the Pumpkin Mixture over the pumpkin mixture.
3. Last, sprinkle chopped nuts (I use pecans) over the crumbled topping.
Bake 350˚ oven for about 55-60 min. Wait until pan is cool and then serve warm. Serve topped with whipped topping. Optional: grate some fresh nutmeg or sprinkle a bit of cinnamon on top of a dollop of whipped topping.
For an adult dessert, flavor the topping with a liqueur extract that pairs well with pumpkin, i.e. amaretto or coffee. A quick way to flavor your whipped topping is to add about 1/2 teaspoon (more or less to your liking) of your liqueur extract into the whipped topping container (the large one) and stir until blended...all without dirtying another bowl. How about a bit of Brandy flavored whipped cream…
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