Pumpkin Biscuits

October offers warm thoughts of autumn, cooler days, comfort food and family and friends getting together and making memories.   I love breads for on the weekends for breakfast with a hot cup of coffee.  I created this recipe this morning, enjoy and have some fun, have more fun and add some Kahlua to your coffee, weekends of course.  The main thing, just have fun!

Preheat oven 400 degrees
Place in a mixing bowl
2 cups of flour
¼ cup brown sugar
4 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cream of tartar
1 teaspoon cinnamon
1/2 teaspoon ginger
¼ teaspoon nutmeg
1 teaspoon all spice
½ teaspoon clove
Mix well to incorporate all dry ingredients

Cut in 1 stick of cold butter cubed

Add gently by hand

1/3 cup of whole milk with 1 teaspoon of vanilla
½ can of Libby’s canned pumpkin
½ cup dried cranberry’s

Mix gently, dough will be soft.  Turn onto a floured surface, knead slightly.  I used a round biscuit cutter.

You may need to use a spatula to move from floured surface to baking sheet

Bake on an ungreased cookie sheet – 400 degrees for approximately 20 minutes. 

Let the biscuits cool a bit before serving.  Wonderful with honey!  Bacon would be a nice addition as well.  The salty and sweet would be comforting and tasty.  Do not forget that cup of coffee with cream and Kahlua or a Mimosa!  Enjoy and have fun!  Please drink responsibly!

Vanilla Cupcakes

Vanilla Cupcakes

1 Duncan Hines yellow cake mix

1 package (3.4 ounce) instant vanilla pudding mix
1 cup heavy cream
1 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon butter flavored extract

Place in mixing bowl cake mix, instant pudding, milk, oil, eggs and extracts.  Mix with an electric mixer for 1 minute on low speed.  Scrape down the sides and beat on medium speed for 2 minutes.

Place baking cups in muffin tin, scooping cake mix into baking cups filling 1/3 cup of cake mix batter.

Bake 20 to 25 minutes and please do not over bake.

Cool completely and frost with the following icing;

Butter Cream Frosting

1 stick of salted butter – room temperature

3 cups of sifted confectioner’s sugar
3 t 4 tablespoons heavy cream
2 teaspoon vanilla
½ teaspoon almond extract
1 teaspoon butter extract
Beat with an electric mixer on medium speed until icing is well incorporated, light and fluffy.

These cupcakes are moist and delicious!  You are going to love them!  Enjoy with a glass of wine and please Let’s Have Some Fun!

Cinnamon Apple Pear Preserve Pancake

This is a  recipe that has a touch of cinnamon added to the pancakes along with Apple Pear Preserves.  Oh this is delicious!  I used pears which were over ripe and added a Granny Smith Apple.  Follow these recipes to enjoy a great start in the morning!

Pancakes

1 ½ cups of flour
3 teaspoons of baking powder
2 tablespoons of brown sugar
¾ teaspoon of salt
½ teaspoon of cinnamon
1 beaten egg
1 cup of milk
4 tablespoons of melted butter
2 teaspoons of vanilla

I measure and place all dry ingredients into a bowl.  Measure milk and vanilla adding to dry ingredients along with melted butter and the adding the egg.  Mix until well incorporated, do not over mix.

Spray with Pam a non stick skillet  and place over heat until skillet is warm.  Pour 2 large scoops of the pancake mix and cook until edges become a little dry, turn over and cook until done.

Serve with the Apple Pear Preserves!  Enjoy with a Mimosa!  You are going to have some fun!

Apple Pear Preserves

4 overripe pears – peeled, seeded and chopped

1 large granny smith apple – peeled, seeded and chopped
Place in a small quart pot along with ½ cup of sugar

Cover and cook over medium heat, check frequently until sugar is dissolved and stir adding 1 teaspoon of cinnamon and a juice of 1 lime.

Cook over medium heat uncovered for 30 minutes until fruit becomes thickened.

Top with cinnamon pancakes, and syrup of you wish!

I promise you, you are going to have some fun!

Santa Fe Vegetarian Salad

1/2 head cabbage - chopped

1/2 romaine lettuce – chopped
1 bundle of kale – chopped
1 can of corn – well drained
1 can of kidney beans – rinsed in strainer and well drained
1 teaspoon granulated garlic
1 package of taco seasoning mix
¼ cup of rice wine vinegar
½ cup of mayonnaise
¾ cup of sour cream
Mix all of the ingredients  above, chill and serve.  You can also add shrimp, crab meat, or fajita chicken.

The main rule of thumb, chop, mix, and enjoy, let’s have some fun!

Add a glass of chardonnay!  Do not drink and drive!

Pumpkin Pound Cake

 

The deliciousness of this pumpkin pound cake, mimics a pumpkin pie without the crust and a pumpkin bread pudding!  Come on let’s have some Thanksgiving Holiday Fun!

Oatmeal Crust

2/3 cup oatmeal
1/3 cup of flour
1/3 cup of brown sugar
4 tablespoons butter

Mix with hands and spread on bottom of Bundt pan which has been sprayed generously with a non-stick coating

Cake

Place the following ingredients into a bowl and mix for 2 minutes on medium to high speed

1 box of Duncan Hines Golden Cake Mix
3 eggs
1 cup water
1/3 cup vegetable oil
4 ounces cream cheese – room temperature
1 can of Libby’s pumpkin pie filling
2 teaspoons vanilla extract
4 teaspoons of pumpkin pie spice

Bake at 350 degree oven for one hour, let cool place on serving platter and ice with the following

1 cup powdered sugar

2 teaspoons vanilla
Pinch of salt
3 tablespoons of melted butter
2 tablespoon of heavy cream adding a teaspoon at a time if needed to get to the right consistency you desire.

Spread on warm cake, slice and enjoy with a hot cup of coffee.  Enjoy Thanksgiving and have fun!

 

 

Pimm's Cup

Pimm’s Cup

Of course this drink is inspired from the Napoleon House in the French Quarter New Orleans.
They make the best trust me on this, but you know I have to try and make my own twist and version of this absolutely wonderful refreshing drink.  So here goes, quite simple!

Purchase Pimm’s #1 at your favorite liquor store, for us in Houston, Texas, that would be Spec’s!

2 ounces of Pimm’s # 1

4 ounces lemonade (Minute Maid will do just fine)
Diet Gingerale, just for topping off, if you prefer not to use diet, use regular gingerale

Cucumber, a must for garnish (My picture is missing a cucumber, I will update)
 

Pour these ingredients in a tall glass filled with ice ad large fresh basil leave.  You determine how much sweet basil you want to add.  Garnish with a cucumber and simply enjoy!

Please remember, drink responsibly, DO NOT DRINK AND DRIVE PLEASE!!!!

 

 

Vegetarian Borscht

This is a delicious soup with vegetables and layers of flavor.  Close your eyes and take a bite, experience all the wonderful flavors popping inside your mouth.  There is not one flavor that stands out from all the rest.  Without this recipe I would never know how to flavor this enticing pot of delectable vegetables.   Come on, try it, with a red glass of wine and just have fun!

3 to 4 medium to large beets, leaves and roots removed.  Scrub and wash well.  Make a few holes in each beet with a sharp knife, wrap in foil and bake in a preheated oven at 400 degrees for 1 hour and 30 minutes.  Remove from oven and let cool.  Peel and cube getting ready to add to the stock pot below

In a skillet with 1 stick melted butter, sauté the following;

3 carrots grated
1 turnip grated
1 large onion finely chopped
1 cup thinly sliced celery
Sauté the vegetable in butter until soft about 15 to 20 minutes
Add I can of tomato paste, mix thoroughly, set aside.

 In a large stock pot place 32 ounces of vegetable stock/broth and the vegetables which have been sautéed in butter and tomato paste.  Also add 32 ounces of water and water as needed.  Place on stove and cook on high until hot and cut down low to medium. 

Add additional ingredients;

½ head of finely chopped green cabbage
10 clove garlic peeled and bruised with a knife
4 medium red potatoes – peeled and cubed to desired size
Juice from 2 lemons
1/3 cup red wine vinegar
2 tablespoon brown sugar
3 dry chili peppers, rinsed well with stem and seeds removed
4 bay leaves
6 peppercorns
1 tablespoon of pickling spice
2 teaspoons of seasoned salt
Do not forget the prepared beets above.

Mix all these ingredients cook until tender, simmer slowly.  Be careful not to cook too long, you do not want your vegetables to turn to mush. 

Serve in a bowl with a dollop of sour cream, your favorite bread, I would prefer a slice of sweet southern homemade cornbread and never ever forget that glass of wine!  Enjoy!