Easy as Pie – FAll Pie Punches
I purchased from William Sonoma the Fall Pie Punches to add a little decoration flare to some of the pies that I made. Set of six for $19.95 in 2020.
Attaching scan of what the fall punches look like in the different leaf patterns.
https://crossfieldcollection.com/recipe/wp-content/uploads/2021/11/2020-Easy-as-Pie-Fall-pie-punches.pdf
Moroccan Chicken with Couscous
Pumpkin Bars with Cream Cheese Frosting
Tried a new pumpkin bars recipe since I could not find old one.
Credit to https://chocolatewithgrace.com/pumpkin-bars-with-cream-cheese-frosting/
2 cups granulated sugar
1 cup vegetable oil or canola oil
15 ounces pumpkin puree (not pumpkin pie filling) – one single can solid pumpkin is 15 ounces
4 eggs
2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
Cream Cheese Frosting Ingredients
8 ounces cream cheese softened
1/2 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla
1/8 teaspoon salt
Preheat oven to 350 degrees and grease a 9×13 inch baking pan.
In large bowl beat together the eggs, sugar, oil. and pumpkin until well combined.
In separate bowl, whisk together the flour, baking soda, spices and salt.
Add the dry ingredients to the wet and gently stir until well combine. Pour into prepared pan
Bake for 28 to 30 minutes or until a toothpick inserted in the middle comes out clean.
Let cool completely
For Frosting
Beat the cream cheese and butter on high until smooth. Beat in powdered sugar and vanilla and salt until smooth. DO NOT OVERBEAT. Spread on top of completely cooled bars Cut into bars.
Optional: chopped nuts on top of frosting to decorate.
Molasses Oatmeal Bread
Molasses Oatmeal Bread
Yeast bread that I make to go along with baked beans. One of my favorite Yeast bread recipes.
Servings 2 loaves
Ingredients
- 2 packages dry yeast
- 1/2 cup water warm water check temp to be sure not too hot
- 1 cup scalded whole milk
- 2 tablespoons sugar
- 1 tablespoon salt
- 2 tbsp shortening
- 1/3 cup light molasses
- 4 1/2 cups all purpose flour
- 1 1/2 cups quick rolled oats
Notes
Soften yeast in warm water.
Pour scalded milk over sugar, salt, shortening, and molasses. Cool to lukewarm.
Stir in 1 cup of the flour.
Add softened yeast and oats.
Stir in enough of remaining flour to make a soft dough.
Turn out on a floured board and knead for about 10 minutes or until dough springs back when pressed.
Place in a greased bowl and brush with melted shortening.
Cover and let rise until double in size. About one hour. Punch down, cover and let rest for 10 minutes. Divide dough in half and shape each half to form a loaf .
Bread pan size 8 1/2 x 4 1/2 c 2 1/2. Brush with shortening. Cover and let rise until double in size (about 45 minutes) Makes two loaves Bake at 350 degrees for about 45 minutes until golden brown. Original recipe came from "ALL TIME ANY TIME TIME" booklet from Quaker Oats.
Cover and let rise until double in size. About one hour. Punch down, cover and let rest for 10 minutes. Divide dough in half and shape each half to form a loaf .
Bread pan size 8 1/2 x 4 1/2 c 2 1/2. Brush with shortening. Cover and let rise until double in size (about 45 minutes) Makes two loaves Bake at 350 degrees for about 45 minutes until golden brown. Original recipe came from "ALL TIME ANY TIME TIME" booklet from Quaker Oats.
Maple Walnut Scones
Today I wanted some scones since the air was feeling very much like fall. I did a search for the recipes that I had flagged to try some time for scones. There were several in the flagged folder to try.
I love the apple scone recipe from King Author that uses fresh apples, apple jammy bits, and the cinnamon bits. Was looking for something similar.
Whittled the list down to two based on what ingredients I had on hand.
https://www.scotchandscones.com/maple-walnut-scones/
and the one from King Author
https://www.kingarthurbaking.com/recipes/new-hampshire-maple-walnut-scones-recipe
Ended up making the recipe form scothandscones.com since I had heavy cream to use up.
Turned out great. Noticed that I forgot to add the brown sugar to the liquids.
Used the mini scone pan so that I could handle portion control and amount of carbs consumed. I skipped the glaze for mine so I would not have the extra sugar.
Pumpkin Cake
- 2 cups (250g) all-purpose flour (spoon & leveled)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice*
- 1 cup (240ml) canola or vegetable oil*
- 4 large eggs
- 1 cup (200g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 (15 ounce) can pumpkin puree*
- 1 and 1/2 teaspoons pure vanilla extract
Cream Cheese Frosting
- 8 ounces (224g) full-fat block cream cheese, softened to room temperature
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Instructions
- Preheat the oven to 350°F (177°C) and grease a 9×13 inch baking pan. I always use this glass pan.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
- Spread batter into the prepared pan. Bake for 30-36 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil.
- Remove the cake from the oven and set the entire pan on a wire rack. Allow to cool completely. After about 45 minutes, I usually place the cake in the refrigerator to speed things up.
- Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
- Cover leftover cake tightly and store in the refrigerator for 5 days.
This is the BEST pumpkin cake I’ve ever had and I know you’ll feel the same way! It’s supremely moist, soft, rich, and spiced with pumpkin spice flavor.
- Make Ahead Instructions: Prepare cake through step 4. Cover the cake tightly and refrigerate for up to 2 days or freeze up to 3 months. Bring to room temperature, make the frosting, frost, and serve. Frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, bring to room temperature or serve cold.
- Cupcakes: This batter yields about 24-28 cupcakes. Same oven temperature, fill the cupcake wrappers 2/3 full, and bake 18-21 minutes or until baked through. For 1 dozen cupcakes, use my pumpkin cupcakes recipe.
- Bundt Cake: This batter will fit into a 9.5 or 10 inch Bundt pan. Same oven temperature. But for ease, I suggest using my pumpkin Bundt cake recipe. Same great flavor and texture as this cake! You can leave out the chocolate chips.
- 2 Layer Cake: Pour batter evenly into two 9-inch round cake pans. Same oven temperature, bake for 25 minutes or until baked through. This frosting is enough for a 2 layer cake.
- Spices: Instead of prepared pumpkin pie spice, you can use 1/2 teaspoon each: ground nutmeg, ground cloves, ground allspice, and ground ginger.
made 10-15-21
Southern Banana Pudding with Vanilla Wafers
1 package (3 1/2 oz) banana flavored instant pudding mix
1 1/2 cups milk
1/2 tsp vanilla extract
1 1/2 cups whipped topping, divided
40 vanilla wafer cookies, divided
2 bananas, sliced, divided
1/2 cup caramel topping
2 tbl chocolate topping for drizzle on top
In a medium bowl, combine the pudding mix, milk, and vanilla. With electric mixer, beat for 1 to 2 minutes or until thickened. Add 1 cup of whipped topping.
In a 1 1/2 quart round dish, layer half of the wafer cookies, bananas, and pudding. Drizzle with topping. Repeat layers, ending with pudding.
Top with remaining 1/2 cup whipped topping. Top with 3 crushed cookies, if desired.
Makes 6 to 8 servings
Source of Recipe: the box of Vanilla Wafers cookies
Banana Bread…
3/4 cup sugar
1/2 cup oil
2 eggs
1 cup mashed bananas
1 3/4 cup sifted flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Optional : chopped walnuts 1/2 to 1 cup
Combine the salt, flour, baking powder and baking soda in a bowl. In another bowl combine the sugar, oil and eggs. Beat vigorously until frothy. Add mashed banana and blend well. Fold in the flour mixture until blended. Add nuts if desired. Pour into a greased and floured pan. Bake at 325 degrees F for one hour or until crust is brown.
Source: Crossfield Family recipe – since I was a little girl and learned how to bake in 4-H Club. Always get rave reviews when I make this and take to work, community events. I always add walnuts, make several loaves at one time and freeze them to enjoy later.
Apple Bars from Ina Garten
For the Crust
1 pound (4 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
1/2 cup light brown sugar, lightly packed
2 teaspoons pure vanilla extract
4 cups all-purpose flour
1 1/2 teaspoons kosher salt
1/2 cup chopped walnuts
1 teaspoon ground cinnamon
For the apple filling:
1 1/2 pounds Granny Smith apples, peeled, quartered, cored, and sliced 1/8 inch thick (3 large)
1 1/2 pounds Golden Delicious apples, peeled, quartered, cored, and sliced 1/8 inch thick (3 large)
2 tablespoons freshly squeezed lemon juice
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 tablespoons (1/2 stick) unsalted butter
Directions
- Preheat the oven to 375 degrees.
- For the crust, place the butter, granulated sugar, brown sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 minutes, until light and creamy. Sift the flour and salt together and, with the mixer on low, slowly add to the butter-sugar mixture, beating until combined. Scatter two-thirds of the dough in clumps in a 9 x 13-inch baking pan and press it lightly with floured hands on the bottom and 1/2 inch up the sides. Refrigerate for 20 minutes. Bake for 18 to 20 minutes, until the crust is golden brown, and set aside to cool.
- Meanwhile, put the mixing bowl with the remaining dough back on the mixer, add the walnuts and cinnamon, and mix on low speed to combine. Set aside.
- Reduce the oven to 350 degrees.
- For the filling, combine the Granny Smith and Golden Delicious apples and lemon juice in a very large bowl. Add the granulated sugar, cinnamon, and nutmeg and mix well. Melt the butter in a large (10-inch-diameter) pot, add the apples, and simmer over medium to medium-low heat, stirring often, for 12 to 15 minutes, until the apples are tender and the liquid has mostly evaporated. Spread the apples evenly over the crust, leaving a 1/2-inch border.
- Pinch medium pieces of the remaining dough with your fingers and drop them evenly on top of the apples (they will not be covered). Bake for 25 to 30 minutes, until the topping is browned. Cool completely and cut into bars.
Cook’s Note
Ina lined the baking pan with parchment paper before making the crust.