Category Archives: Holiday

Pumpkin Muffin Tops

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Pumpkins muffins or soft cookies or deliciously fast and easy pumpkin cake.

If you like the soft fluffy top of muffins. . this cookie recipe is for you!  They bake beautifully into fluffy muffin tops.  Start your fall with the aroma that only pumpkin and spices can create.

Ingredients

  • 4 cups whole wheat (freshly milled)
  • 2 teaspoons aluminum free baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 3 tablespoons pumpkin pie spice
  • 2 cups organic butter
  • 1 cups organic sugar (sucanat)
  • 2 cans (15 oz.) organic Pumpkin
  • 4 large eggs
  • 3 teaspoons vanilla extract
  • add raisins and walnuts if you want. .I left them out recently and they were great!
  • 2 cups organic raisins
  • 2 cups walnuts, chopped
  • FROSTING:
  • 1 stick butter, softened
  • 1 8oz pkg cream cheese softened
  • 1 teaspoon of vanilla
  • 1 ?? – 2 cups organic powdered sugar (we regularly grind sucanat in a blender to powder it if we don’t have powdered sugar on hand)
  • 1/4 cup Milk or water
  • Beat butter, vanilla extract in medium mixer bowl until creamy. Gradually beat in powdered sugar and milk/water until smooth. Add more milk/water if needed

Instructions

  1. PREHEAT oven to 350??F.
  2. MUFFIN TOPS
  3. COMBINE flour, baking powder, baking soda, salt, pumpkin pie spice in medium bowl. Beat softened butter and granulated sugar in large mixer bowl for 30 seconds. Add pumpkin, eggs and vanilla extract; beat until blended. Gradually add flour mixture into pumpkin mixture at low speed until combined. Stir in raisins and nuts. Drop by rounded tablespoons onto ungreased baking sheets. I lightly press into rounds.
  4. BAKE for 12 to 15 minutes or until edges are golden brown. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Spread each cookie with frosting. Yields approximately 30 cookies. If you want to speed this process up – pour the mixture into cake pans, approximately 1 to 1 ?? inches thick. Bake for 20 minutes and you can just cut the pieces you want instead of spending time making cookies.

Slow Cooker Apple Butter

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Slow cooker apple butter will make your entire home smell like autumn. It also makes a great gift for the holidays, or a hostess gifts at Thanksgiving. YUMMO!

Prep time.                Cook time

30 minutes                12 hours.      

6 ?? pounds apples – peeled, cored and sliced

1 cup granulated sugar

1 cup light brown sugar, lightly packed

1 teaspoon ground cinnamon 

?? teaspoon freshly grated nutmeg 

?? teaspoon salt

1 tablespoon pure vanilla extract 

Instructions 

  1. Place the apples in a slow cooker. In a medium bowl, combine sugars, cinnamon, nutmeg cloves,salt.
  2. Cook in slow cooker for about 10 hours, stirring occasionally, until the mixture is thickened and dark brown.
  3. Uncover, then stir in the vanilla and continue cooking uncovered on low for about 2 hours.
  4. Use an immersion blender to pur??e the apple butter until smooth

Ginger Spice Cake

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Love ginger? ??This spicy cake is one more of our family favorites. ??We???ve been eating this recipe for many??years and it???s always a welcome addition in the fall months. ??Top it with some fresh whipped cream and relish every bite!

Ginger Spice Cake

Ingredients

  • Preheat oven to 350
  • 3/4 cup milk (you could also use water)
  • 2 pastured eggs
  • 1/2 cup molasses
  • 6 Tbl.  organic salt free butter, melted
  • 1 1/2 tsp. vanilla (I use 2 tsp.)
  • 2 cups whole wheat flour (freshly milled)
  • 1 tsp. Baking soda
  • 3 tsp. Cinnamon
  • 2 tsp. Ginger
  • 1/2 tsp. sea salt
  • 1/2 tsp. Cardamom(I omit this because I usually don’t have it on hand)
  • 1/2 tsp. Nutmeg
  • 1/2 tsp. Cloves
  • To make the glaze:
  • In a small sauce pan warm:
  • 2 Tbl. organic salt free butter
  • 1/3 cup maple syrup
  • Pour the glaze in a 9×13 in. cake pan then add batter.
  • Cook for 30-45 minutes or until tester inserted in the center of the cake comes out clean.

Instructions

  1. Mix all ingredients in one large mixing bowl.
  2. I usually make a 2nd batch of the maple/butter glaze to put on top when the cake is finished.
  3. This cake is wonderful topped with homemade whipped cream!

Sweet Potato Souffle ??? Delicious!

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Sweet Potato divine.  A favorite from my childhood!  I hope you give this lovely recipe a try.   Sweet potato like you have never tasted before.  Not too sweet with a crunch topping.

Sweet Potato Souffle ??? Delicious!

Ingredients

  • 4 large sweet potatoes???boil until tender (whole, unpeeled), cool, skin, whip with an electric mixer or blender
  • Add:
  • 1 stick of butter
  • 1 1/2 cups of unrefined sugar (Sucanat or honey)
  • 1 tsp vanilla
  • 3 eggs
  • Mix butter, sugar and eggs well.  Mix with sweet potatoes
  • NOTE:  if you want to make this ahead of time – pour all of this into a cake pan and store in refrigerator, then add topping (below) when ready to bake
  • Topping for sweet potatoes souffl??
  • 1 stick butter
  • 3 cups cornflakes (use a high fiber, natural brand) ??? place in bread bag & mash, place cornflakes in a bowl then add
  • 1/2 cup Sucanat
  • 1/2 cup chopped pecans
  • Mix all, tossing with melted butter

Instructions

  1. Put sweet potatoes in a cake pan, then sprinkle topping on top to cover entire dish.  Bake uncovered 25 minutes at 350 degrees.  If you want to make this ahead of time – keep the topping set aside in the fridge