Pumpkin Pound Cake

Jacob went through my Cupboard Project recipes and categorized them all, because all the loose recipes were bugging him.  We found one we had all the stuff to make and Jacob offered to make it.  Thanks Jacob!

Pumpkin pie goodness in a delicious pound cake. This simple pound cake recipe uses pumpkin pie spice and the convenience of canned pumpkin to create the flavors of fall.

45 min. prep time 2:40 total time

16 servings

Pound Cake

from Land o Lakes

 

3 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

2 teaspoons pumpkin pie spice*

1 teaspoon baking soda

1 teaspoon salt

2 cups sugar

1 1/2 cups Land O Lakes® Butter, softened

6 Land O Lakes® Eggs

3/4 cup mashed cooked pumpkin*

3/4 cup milk

Glaze

1 1/2 cups powdered sugar

3 tablespoons Land O Lakes® Butter, softened

4 to 6 teaspoons milk

Directions

Heat oven to 350°F. Grease and flour 12-cup Bundt® pan; set aside.

Combine flour, baking powder, pumpkin pie spice, baking soda and salt in bowl. Set aside.

Combine sugar and 1 1/2 cups butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs one at a time, until well mixed. Add pumpkin; continue beating until well mixed. Add flour mixture alternately with 3/4 cup milk; beat at low speed until well mixed.

Spoon batter into prepared pan.  Bake 55-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.

Combine powdered sugar, 3 tablespoons butter and enough milk for desired glazing consistency in bowl. Glaze cooled cake.

*Substitute canned pumpkin.

Nutrition Facts (1 serving)

Calories: 460

Fat: 22g

Cholesterol: 130mg

Sodium: 460mg

Carbohydrates: 60g

Dietary Fiber: 1g

Protein: 6g

Don't let the nutrition facts fool you.  This is healthy!  Think of the pumpkin, and just look at all that protein in just one serving!  Anyway, we liked it.  We don't have a bundt, so we used two bread pans, so it took longer to cook and the bottom got just a tad overcooked in making sure the middle was cooked through.  But it was still delicious. I gave a loaf to my neighbor friend this morning, so we'll see what she has to say about it.

Delmonico Potatoes

Delmonico Potatoes

8 or 9 medium potatoes

1 t dry mustard

1/2 pint whipping cream

3 or 4 dashes nutmeg

1/2 lb grated cheddar cheese

1 1/2 t salt

1 c milk

Cook potatoes until tender, not mushy. Cool and

a buttered casserole. 

Heat the remaining ingredients until cheese melts

potatoes, sprinkle with paprika and dot with butter. C

-erate 24 hours.

Remove from refrigerator 1 hour before baking. B

degrees for 1 hour.

The right side of the page was cut off, so I had to make some assumptions on what to do. I grated the peeled potatoes, poured the sauce over the top, refrigerated for a few hours (during church), and baked for about an hour at 350.

Big hit with the O-Man, which is good considering he never eats anymore.

It was a nice change from classic funeral potatoes (hashbrown casserole, cheesy potatoes, etc.) Brian loves funeral potatoes, but I have gotten tired of making and eating them. These aren't really much healthier, but they are not as greasy, so that made me like them more. Brian said this was as good as funeral potatoes, so if I am in need of a fatty potato dish again, I'll probably go for this one.

Corn Chowder Soup

I took this to the Super Saturday activity they had a week ago. I wanted to make sure no one else would bring something similar, and figured no one would be bringing corn chowder. This recipe is also in Mom's best recipe book.

2 c. water
2 c. diced potatoes
1/2 c. sliced carrots
1/2 c. chopped celery
1/4 c. chopped onion
1 t. salt
1 t. garlic powder
1/2 t. white pepper
1/4 t. thyme
1 c. sharp shredded cheese
1 can creamed corn
1/4 c. margarine
1/4 cup flour
2 c. milk

Cook potatoes, carrots, celery, onion, salt, pepper, garlic powder and thyme in water. Do not drain. Add cheese and corn, stir well. Make white sauce with flour and margarine in small sauce pan. Stir and cook until sauce thickens. Add white sauce to corn mixture slowly, stirring. Simmer to heat; do not boil.

It was great! I got rave reviews from the RS president's husband (who also raved about the chocolate cake I made a while back). However, it was not pretty making it. Big Chubb had his robotics competition and left before 5:30 that morning. Little Chubb was being very annoying 3-year-old. And, I realized as I was opening the corn that it wasn't creamed! So, we had to rush to the store to get creamed corn an hour before I had to be at the church. I hadn't showered and was still in my pajamas. Then once we got home with creamed corn, I almost scorched the white sauce.

But, it really is easy and shouldn't cause a morning full of stress. Make it. You'll love it!

Apple Peanut Butter Cookies

You know those days when you just need some cookies? That day happens pretty frequently around here. This recipe is from a cookbook.

1/2 cup (1 stick) butter or margarine
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup peanut butter
2 eggs
1 teaspoon vanilla
1 1/2 cups grated apple
1 1/4 cups all-purpose flour, stirred and measured
1/2 teaspoon baking powder
1/2 teaspoon soda
1/4 teaspoon salt

Cream together butter or margarine, sugars, and peanut butter. All eggs and vanilla; beat well. Stir in grated apple. Stir together dry ingredients; stir into shortening and apple mixture. Drop by teaspoonfuls onto greased baking sheets. Bake at 350 degrees F. for 10 minutes. Makes 4 dozen cookies.

These weren't bad, but are definitely interesting. They turned out really really soft. In fact they probably should cook for a little longer, or at a higher temperature.

Cream Puff Shells

On Stake Conference Sunday, we decided to make a dessert since we had a whole afternoon with no church. We tossed several ideas around, and then I remembered that I had cream puff shells in my recipes. Big Chubb has always said he wants to make them, so we did.

1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup sifted all-purpose flour
4 eggs

1. Preheat oven to hot (450 degrees).
2. Combine the water, butter, and salt and bring to a boil.
3. remove from the heat and add the flour all at once.
4. Stir vigorously until the mixture leaves the sides of the pan and forms a ball around the spoon. If a ball does not form almost immediately, hold the saucepan over low heat and beat briskly a few seconds.
5. Cool slightly.
6. Add the eggs, one at a time, and beat until the mixture is smooth and glossy after each addition.
7. Drop the mixture by rounded tablespoonfuls unto a greased baking sheet leaving two inches between the puffs to permit spreading.
8. Bake 15 minutes.
9. Reduce the oven temperature to a moderate (350 degrees) and bake until no bubbles of fat remain on the surface and sides of the puffs feel rigid, about 30 minutes longer.
10. Cool.
11. Cut a cap off each puff and fill with pastry cream.
12. Replace cap.

Well, after typing in the recipe, I realized that we didn't follow ALL of the instructions. We stopped at step 8. I thought that they didn't look quite right, but didn't bother to go back and read the recipe again.

They turned out okay, but definitely would have benefited from more baking. Big Chubb made a chocolate pudding for the filling, and it wasn't anything spectacular. If someone will please remake, maybe someone can give a real review of the finished recipe.

Fruit Shake

In my healthier eating quest, I was happy to find a CP recipe for a smoothie. This is my favorite kind of green smoothie.

Photo courtesy of Donning My Apron

Fruit Shake
1 c plain lowfat yogurt
1/2 c lowfat milk
2 T honey
1 c sliced fruit


Blend in blender until smooth. Makes two 207 calorie servings and provides 290 mg calcium.

I had vanilla yogurt, so I omitted the honey. I also added in a generous handful of spinach. Yum! Even O ate all his, and we are having trouble finding food he will actually eat.

Pizza Dough

One Friday night I decided to make on of the many pizza dough recipes I have. Big Chubb is very particular about his pizza dough, so we have tried out a lot of recipes. We haven't really found a go-to one, so it was worth it to try this one out.

3 cups all-purpose flour
1 package active dry yeast
2 tablespoons vegetable oil
1 teaspoon salt
1 tablespoon white sugar
1 cup warm water

Directions
1. Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Spread out on a large pizza pan. Top as desired.
2. Bake at 375 degrees for 20-25 minutes. (I just noticed that the directions originally say celsius instead of farenheit. That would be one crispy crust!)

It was okay. We always cook our pizza at a higher temperature (not 375 C, though), so I thought the crust was only so so. Big Chubb said it was good, but I thought it was just bready.

Blue Chip Pretzels

I had seen this recipe in my binder of Cupboard Project recipes, but was waiting for a good day for it. Monday ended up being that day.

3/4 c. water
2 T. butter
1 pkg. yeast
2 1/4 c. flour
1 1/2 t. sugar
1 t. salt
1 egg

Grease 2 cookie sheets. Heat water and butter 'til warm. Pour into large bowl, add yeast and stir til dissolved. Add flour, sugar, salt; beat until smooth. Knead 8-10 minutes. Let rise til doubled. Divide into 2 portions. Roll 12"x 8" rectangle and cut into strips. Roll into ropes and shape into pretzel shapes. Let rise til doubled. Beat egg. Brush on pretzels. Sprinkle w/salt. Bake 10-12 minutes at 435 degrees.


These were really easy and pretty fast, too. Little Chubb helped me roll them into snakes and then shape them. His just looked like huge mounds of dough strips. They were soft and chewy. Big Chubb wished that they had been boiled first, but that didn't stop him from eating some with a cheese sauce he made.

Spicy Corn and Zucchini with Ramen Noodles

This technically is not a Cupboard Project recipe. It is from a booklet called Easy Vegetarian Meals Mom brought a few years ago when she gave me her cake decorating books. I haven't used the cake decorating books a ton, but I have made several of the recipes in this book.

Spicy Corn and Zucchini with Ramen Noodles

Ingredients

Noodles
1(3-oz.) pkg. any flavor ramen noodle soup mix
Sauce
1 teaspoon sugar
1 teaspoon cornstarch
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 cup water
2 tablespoons soy sauce
Stir-Fry
1 tablespoon oil
2 medium zucchini, cut into 1/4-inch-thick slices (2 cups)
1 medium onion, cut into thin wedges
1 garlic clove, minced
1 (14-oz.) can baby corn nuggets, drained, rinsed

Steps

1 In medium saucepan, bring 2 cups water to a boil. Add noodles from soup mix; boil 2 to 3 minutes or until noodles are tender. Drain; cover to keep warm. (Discard seasoning packet or reserve for another use.)
2 Meanwhile, in small bowl, combine all sauce ingredients; mix well. Set aside.
3 Heat oil in large nonstick skillet over medium-high heat until hot. Add zucchini, onion and garlic; cook and stir 2 minutes. Reduce heat to medium-low; stir in corn and sauce mixture. Cook 2 to 4 minutes or until vegetables are crisp-tender and mixture is bubbly and thickened, stirring frequently. Stir in cooked noodles.
3 (1 1/3 c) servings

It wasn't out-of-this-world good, but it was good, and very fast and easy, which is great. I think Mom would have liked it, especially considering her fondness of ramen noodles. I think I could have eaten it all by myself, so I really doubt it would serve 3 unless there were some hefty side dishes included in the meal. I used some fresh broccoli instead of baby corn because I had some that needed used and I thought it would go well.

Rhubarb Custard Pie

I realized I never actually put this recipe up on the blog.

Props to foodnetwork for the picture.

4 cups fresh rhubarb cut into 1/2 inch pieces
1 unbaked 9-in pastry shell
1 cup sugar
1 tablespoon all purpose flour
1/4 teaspoon ground nutmeg
4 slightly beaten eggs

Place rhubarb in pastry shell. Combine sugar, flour, and nutmeg. Add eggs; beat well. Pour the egg mixture into pastry shell. To prevent over browning, cover edge with foil. Bake in 375 degree oven 25 minutes. Remove foil; bake 20 minutes more or until pie is nearly set (pie appears soft in center but sets upon cooling). Cool. Cover and store in refrigerator. Makes 8 servings.

It was pretty good. Big Chubb and I like rhubarb a lot, so we are always looking for recipes.

Company Casserole

This family favorite is still as good as ever. We gobbled it up, except for Thing 1, who talked it up big, but wouldn't touch it.  She doesn't eat anything if substance anymore though.

Company Casserole
via SOAR, the searchable online archive of recipes

9 servings

8 oz egg noodles
1 lb ground beef or turkey
3 T butter
16 oz tomato sauce
1 T chopped green peppers
2 T butter
1 c cottage cheese
8 oz cream cheese
1/2 c thick sour cream
1/2 c grated onion

Cook noodles, brown turkey in 3 T butter, stir in tomato sauce. Remove from heat.  Mix together cheeses and sour cream.  Layer noodles, white mixture, and meat mixture in a 9x13 dish. Bake at 350 for 30 minutes.  Pour melted butter over before serving (I did not do). 

 

Mint Tulip

This is the drink Mary Murray said she would help make a huge batch for when I got married. We didn't have it, but it made an appearance at book club one time.


2 c. mint leaves, packed
2 c. water
12 oz. can frozen lemonade
1 qt. ginger ale

Bring leaves, stems and water to a boil. Bruise with a potato masher. Let sit several hours or overnight. Strain, add lemonade, and 3 lemonade cans of water; stir. Add ginger ale. Mix well.

I love this drink. It might be an acquired taste. The ladies in book club said it was different, but good.

Impossible Pumpkin Pie

Here is a recipe to get you thinking about your Thanksgiving dinner.
This is from Sister Souslin. It was included in the recipe box that the Relief Society gave Mom when they moved. I made it the other night when we had the missionaries for dinner.

Thanks cdkitchen for the picture.

3/4 cup sugar
1/2 cup Bisquick baking mix
2 TBSP margarine or butter
1 can (13 oz) evaporated milk
2 eggs
1 can (16 oz) pumpkin
2 1/2 tsp. pumpkin pie spice
2 tsp. vanilla

Heat oven to 350 degrees. Grease 9-10" pie plate. Beat all ingredients until smooth, 1 minute in blender or 2 min. with hand beater. Pour into pie plate. Bake until knife inserted in center comes out clean, 50-55 min. Garnish with whipped cream if desired.

Fast to make and good. Works for those who don't like regular pie crust.

Serves 6


Well, it was like pumpkin pie, but we didn't really get much crust on the bottom. The pictures I've seen online all look like they don't have a real crust either. But, we all ate it up, even Little Chubb who insisted he didn't like it. We only had ice cream to have with it, but whipped cream would have been much tastier.

Whole Wheat French Bread-- Requires no kneading!

Kudos to Jo for posting so many recipes and keeping us in business as I slack off.  The good news is that I have an awesome recipe for you.  This comes from the Fargo Stake Cookbook and I have been wanting to make it for a long time.

Whole Wheat French Bread
makes two loaves

Yield: 2 loaves

1 package yeast
2 C warm water
2 T brown sugar or honey
1.5 t salt
2 T vegetable oil
4 to 4.5 C stone ground whole wheat flour
or
2 C whole wheat flour and 2.5 C all purpose flour

In a large bowl, soften yeast in warm water.  Add sugar, salt, and oil and stir well.  Add sifted flour and mix well with spoon.  (Dough will be soft and sticky.) Cover bowl.  Work through dough with spoon at ten minute intervals for five consecutive times.  Turn dough onto lightly floured surface and divide in half.  Shape into two balls.  Let rest ten minutes, covered with a towel.  Roll each ball into a 9x12 in rectangle, then roll firmly as for jelly roll, starting with the long side.  Seal edge.  Place rolls on well greased baking sheet which has been sprinkled with corn meal or sesame seeds (optional). Make six diagonal slashes across the top of each roll.  Brush with cold water and let rise until almost double in size.  Brush again with water.  Sprinkle with sesame seeds if desired.  Bake at 375 to 400 degrees for 35-40 minutes.  Brush with melted butter while warm.

I liked this bread.  I did it at 375 for 35 minutes and kind of wished I did the opposite, because it was a touch more brown than I wanted, but it was still good.  We had it as the base for mummy pizza and thought it was good for that.  I'm sure it would make a good side for lasagna or other pastas.

The Official New York State Apple Muffin

The official muffin of New York State, the Apple Muffin, was created by elementary school children in North Syracuse.

Ingredients:
2 cups New York State Empire apples, coarsely chopped
2 cups flour
3/4 cup brown sugar
1/2 cup sugar
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/8 teaspoon nutmeg
1/2 cup raisins
1/2 cup walnuts
3 eggs, slightly beaten
1/2 cup butter, melted
4 ounces cream cheese, cut into small pieces
1/2 teaspoon vanilla

Topping:
1/2 cup walnuts
1/2 cup brown sugar
1/4 cup flour
1 teaspoon cinnamon
1 teaspoon lemon peel, grated
2 tablespoons melted butter

Cooking time: 25m

Directions
For topping: Combine ingredients and set aside.
Combine flour, sugar, salt, spices and baking soda; set aside.
Combine apples, raisins, walnuts, eggs, butter, cream cheese and vanilla. Add dry ingredients, a little at a time, to the apple mixture.  Stir until just combined.  Do not over mix.  Portion batter into muffin papers, sprinkle with topping.  Bake at 375̊ for 20-25 minutes. Makes two dozen muffins.

Sounds good, huh? They were just okay. Maybe it was because I didn't make the topping (I just sprinkled on some raw sugar), but I wasn't super impressed with the muffins. They seemed to have too much baking soda taste, which is weird since there are only 2 teaspoons for the two dozen muffins. Maybe my expectations were too high.