PUMPKIN CINNAMON STREUSEL PANCAKES

PUMPKIN CINNAMON STREUSEL PANCAKES
Everyone loved!  Perfect fall dinner!  Could easily half the streusel amount.  Good without streusel on both sides.

STREUSEL (can 1/2 this amount)

• 1/2 cup all-purpose flour (about 2 ounces)
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon
• 6 tablespoons cold unsalted butter, cut into chunks

PANCAKES:

• 3/4 cup all-purpose flour (about 3 ounces)
• 1/2 cup whole wheat flour (about 2 ounces)
• 2 tablespoons brown sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1 cup milk
• 1/2 cup canned pure pumpkin puree
• 1 large egg
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla

1. Start by making the cinnamon streusel. In a medium bowl, mix together the flour, brown sugar, cinnamon, and butter. Use your hands or a fork to mix until you have a crumbly mixture.
2. In a large bowl, whisk together the flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
3. In a medium bowl or large measuring cup, whisk together the milk, egg, pumpkin, oil, and vanilla. Add the wet ingredients to the flour mixture and whisk until combined.
4. Heat the griddle or pan to medium low and coat with cooking spray. Pour a 1/3 cup of batter onto the heated griddle. Sprinkle about 1 tablespoon of the streusel over the pancake. Cook on the first side until bubbles begin to appear, about 3 minutes, or until golden brown. Gently flip the pancake over and cover the top with the streusel. Cook for another 3 minutes or so. Continue with the rest of the pancake batter.
5. Serve pancakes warm with maple syrup drizzled over top. Enjoy!

PUMPKIN POKE CAKE

PUMPKIN POKE CAKE
So good!  Perfect FHE treat.  This is not very good after a couple of days.  ADVANCE PREP - NEEDS TO BE IN FRIDGE OVERNIGHT

https://fabulesslyfrugal.com/recipes/pumpkin-poke-cake-recipe/

CAKE

• 1 box yellow cake mix
• 15 ounces 100% pure pumpkin (about 1 1/2 cups)
• 1 teaspoon pumpkin pie spice
• 14 ounces sweetened condensed milk

TOPPING

• 8 ounces whipped topping, thawed
• 4 ounces cream cheese, softened (optional)
• 1/2 cup powdered sugar (optional)
• toffee bits and/or caramel sauce (optional)

1. Preheat oven to 350.
2. Grease a 9x9 baking pan well.
3. In a large bowl, mix together the dry cake mix, pumpkin pie spice, and the pumpkin.
4. The batter will be thick.
5. Pour batter into prepared pan.
6. Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean.
7. Let cake cool completely.
8. Turn out onto a serving platter, if desired.
9. Using the handle of a mixing spoon, poke holes all over the top of the cake.
10. Pour sweetened condensed milk over the cake, aiming to fill the holes.
11. Refrigerate for at least a few hours, but overnight is best.
12. Spread an 8-ounce tub of whipped topping over the cake, or make the whipped cream cheese frosting by beating together the whipped topping, cream cheese, and powdered sugar until smooth.
13. If desired, sprinkle toffee bits or caramel sauce, or both, over the top.
14. Keep refrigerated.

MOIST GINGERBREAD SPICE SNACK CAKE

My family really liked this cake.  I didn't like it as much as I thought I would.  It did seem to get better after a couple of days.  Notice - everything needs to be room temperature.

https://sallysbakingaddiction.com/2015/12/23/moist-gingerbread-spice-snack-cake/

MOIST GINGERBREAD SPICE SNACK CAKE

• 2 cups (250g) all-purpose flour (spoon & leveled)
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons ground ginger
• 1 and 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 3/4 cup (180ml) unsulphured molasses (I use Grandma's Molasses brand)
• 3/4 cup (180ml) hot water (about 100°F (38°C))
• 1/2 cup (115g; 1 stick) unsalted butter, softened to room temperature
• 1/3 cup (67g) packed light or dark brown sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract

CREAM CHEESE FROSTING (optional)

• 8 oz (224g) full-fat brick style cream cheese, softened to room temperature
• 2 Tablespoons (30g) unsalted butter, softened to room temperature
• 1 and 3/4 cups (210g) confectioners' sugar
• 1 Tablespoon (15ml) cream or milk
• 1 teaspoon vanilla extract
• optional: 1/2 teaspoon maple extract or 2 Tablespoons (30ml) pure maple syrup
• optional: cranberries for garnish

1. Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Grease a 9-inch springform pan. Set aside.
2. In a medium bowl, whisk the flour, baking soda, ginger, cinnamon, cloves, and salt together until combined. Set aside. In a separate bowl or dish, whisk the molasses and hot water together.
3. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add the brown sugar and beat on high speed for 1 minute until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On medium-high speed, beat in the egg and vanilla until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the hot water/molasses, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Avoid overmixing. Batter will be thin. Whisk out any big lumps.
4. Pour batter into prepared pan. Bake for around 35 minutes or until the cake is baked through. All ovens are different and your cake could take a little more or less time. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean with only a couple moist (not wet) crumbs, it is done. Allow cake to cool completely in the pan set on a wire rack. The cake must be completely cool before frosting.
5. Make the frosting: In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until creamy and no lumps remain- about 2 minutes. Add confectioners' sugar, milk, and vanilla extract. Beat on low speed for 20 seconds then increase to high speed until everything is completely combined and the frosting is creamy. Taste. Add a pinch of salt if frosting is too sweet. Spread on top of cake. Spread around the sides if you have extra frosting.
6. Slice, serve, enjoy! Leftover frosted cake keeps well covered tightly in the refrigerator for up to 5 days. The flavor gets even better after a day or two.

Make ahead tip: The cake can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight. Assemble and frost the cake the next day when you are ready to serve. Frosted or unfrosted cake can be frozen up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving. Honestly, it tastes much better fresh!

PEACH FRITTERS

https://bunnyswarmoven.net/2013/08/delicious-fresh-peach-fritters

Yum! Yum!  These were such a fun treat!  Don't taste as good the next day.

Peach Fritters

Ingredients

• 1 cup flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 TBLs sugar
• 1/2 tsp cinnamon
• 2 eggs
• 1/3 cup milk
• 1 tablespoon melted butter
• 1-1/4 cups diced peaches I used 2 fresh peaches which came to a little over 1 1/4 cups of peaches
• granulated sugar in flat-sided bowl or a powdered sugar glaze
• oil for fryer or deep frying pan
• Powdered Sugar Glaze
• 1 cup powdered sugar
• milk enough to make a drizzling consistency.
• Whisk the milk and confectioners sugar together until the desired drizzling consistency.

Instructions

1. Using a whisk, combine flour, salt, sugar, cinnamon and baking powder. Whisk in eggs, milk and butter. Fold in peaches.
2. Heat oil in fryer or pan to 375 degrees F. With long handled ladle, ladle about 1/4 -1/2 cup batter into hot oil. The batter will sink at first and then rise. Cook for about 2 - 3 minutes, depending on size of fritters. Remove fritters from oil with long-handled tongs. Quickly drain on paper towels or newspaper. Then place fritter in bowl of sugar or glaze fritters. Coat with sugar on both sides, or glaze tops of fritters.

BEST FUDGY COCOA BROWNIES

https://cafedelites.com/best-fudgy-cocoa-brownies/

BEST FUDGY COCOA BROWNIES
This came from Pintrest.  We loved, loved it!  They were so gooey good.  When I got back from Visiting Teaching they had eaten all of it but a little tiny piece.  Scott said it was hard to get them out of the pan so that is why they didn't save me very much...make sense???  Abagail said next time we need to double the recipe.  I loved this recipe because it used very few dishes and Abagail and I had it made in about 10 minutes.  They baked for about 25 minutes.

• 1/2 cup unsalted butter , melted
• 1 tablespoon cooking oil (olive oil or coconut oil are fine)
• 1 1/8 cup superfine sugar (caster sugar)*
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1/2 cup all purpose (or plain) flour
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 175°C | 350°F.
2. Lightly grease an 8-inch square baking pan with cooking oil spray. Line with parchment paper (or baking paper); set aside.
3. Combine melted butter, oil and sugar together in a medium-sized bowl. Whisk well for about a minute. Add the eggs and vanilla; beat until lighter in colour (another minute).
4. Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).
5. Pour batter into prepared pan, smoothing the top out evenly. (OPTIONAL: Top with chocolate chunks or chocolate chips.)
6. Bake for 20-25 minutes, or until the centre of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven). If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.
7. Remove and allow to cool to room temperature before slicing into 16 brownies.

OPTIONAL ADD INS:

1. Crushed walnuts, peanuts, almonds, pecans, etc. Chocolate chips, peanut butter chips, chocolate chunks, dried fruit (cranberries, raisins, etc)

Recipe Notes

*Regular white, granulated, sugar can be used if you can't find caster sugar 
TIPS AND TRICKS:
1. Whisk your butter and sugar really well.
2. Beat in your eggs for a good minute. This step is crucial for that crackly top
3. Do NOT over beat your batter once the flour and cocoa powder are added. THAT creates air pockets in the batter which will give you cake-like textured brownies.
4. Do NOT over bake them! I like mine at exactly 21:30 minutes. You can go a little bit over if you like them set a bit more, but I don't recommend it if you're looking for the fudgiest brownies in this lifetime.
5. I bake my brownies on the top shelf in the oven. I find the middle shelf cooks them a lot faster and dries them out.

COWBOY CORN SALAD

COWBOY CORN SALAD
We love this recipe and it is so pretty.  It is found in the Cowboy Cookbook pg 49.  Is super easy to double.

2 16 oz cans whole kernel corn, drained
1 cucumber, peeled and chopped
2 stalks celery, chopped
1/2 -1 onion, diced
1 green bell pepper, diced
1 tomato, diced
1/2 cup Miracle Whip (I have also done mayo and added a little sugar)
garlic to taste
salt to taste

Combine all ingredients. Keep in fridge.  This is not only tasty, but festive looking.  Makes about 6 cups.

PIONEER WOMAN'S PECAN PIE

PIONEER WOMAN'S PECAN PIE
Very yummy!!! This is so easy to make and everyone loves it!  Have made it for Thanksgiving and Christmas.  Also made it for Kyle's birthday (2017).

1 whole unbaked pie crust (like to use Mom's recipe)
1 cup white sugar
3 T brown sugar
1/2 tsp salt
1 cup corn syrup
3/4 tsp vanilla
1/3 cups melted butter (recipe calls for salted, but I always use unsalted)
3 whole eggs, beaten
1 cup (heaping) chopped pecans

Prepare pie crust (Pioneer Woman suggests "Sylvia's Perfect Pie Crust found on Tasty Kitchen).

Mix sugar, brown sugar, salt, corn syrup, eggs and vanilla together in a bowl.

Pour chopped pecans in the bottom of the unbaked pie shell.

Pour syrup mixture over the top.  Cover top and crust lightly/gently with foil. 

Bake pie at 350 for 30 minutes.  Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.

NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN.  

If it shakes a lot, cover with foil and bake for an additional 20 minutes or until set.  

Required baking time seems to vary widely with this recipe. Allow to cool for several hours or overnight.