Tuesday, September 27, 2011

Fall Comforts

Delicious autumn!  My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns.  ~George Eliot

Pumpkin Pie Mocha

1 1/2 tsp unsweetened cocoa powder
1 tbsp sugar
1/4 – 1/2 tsp pumpkin pie spice *or make your own with following recipe and store seperately.
mixed the unsweetened cocoa powder, sugar, ground cinnamon, ground ginger,
ground cloves and ground nutmeg and put them in a sealed container.
Take 1 1/2 tsp. of this mixture and add it directly to the coffee grounds and brew the pot.

* Pumpkin Pie Spice
1/4 cup ground cinnamon
2 tbsp ground ginger
2 tsp ground cloves
2 tsp ground nutmeg
Mix together and store in air tight container.

Pumpkin Pie Fudge
1 1/2 cups granulated sugar
2/3 cup evaporated milk
1/2 cup mashed pumpkin (canned)
2 tablespoons butter or margarine
1/4 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1 (12 ounce) package vanilla flavored baking chips
2 cups miniature marshmallows
1/3 cup chopped nuts (optional)
1 1/4 teaspoons vanilla extract

Using butter or margarine, lightly grease the sides and bottom of a medium saucepan.

Place the sugar, evaporated milk, pumpkin, butter, salt, and pumpkin pie spice in the saucepan. Stirring constantly over medium heat, bring the mixture to a boil and boil for 12 minutes.

Remove from the heat and stir in the baking chips and marshmallows until melted.

Stir in the nuts and vanilla extract.

Pour into an 8-inch square pan that has been lined with foil and greased.

Chill mixture until set.

Cut into small squares to serve. Cover and store in refrigerator.

Yield: approximately 4-5 dozen pieces

This recipe is from a lovely lady whom is refered to as "Mama" by all who know and love her! You can find many dectable recipes of hers at http://www.mamas-southern-cooking.com/ or join her on Facebook . Thank you Mama for the yummy recipe!!

Gooey Pumpkin Butter Cake 
For the crust:
1 (18.5 ounce)box of yellow cake mix
1 eggs
1 stick (1/2 cup) of butter, melted
For the Filling:
1 (8 ounce) package cream cheese, softened
2 eggs
1 teaspoon vanilla
1 TB pumpkin pie spice
1 pound box of confectioners sugar
1 stick (1/2 cup) of butter, melted
1 can (15-ounces) pumpkin pie filling
Preheat oven to 350 degrees F.
Spray a 13x9x2-inch glass baking dish with Non-Stick cooking spray.
In a large mixing bowl, mix together the cake mix, the egg, and the melted butter. Pat the dough down into the bottom of the glass baking dish. Set aside.
In the same bowl, mix together softened cream cheese and pumpkin until smooth. Add the eggs, pumpkin pie spice and vanilla.
Mix in the confectioners sugar. Beat well and then slowly add the butter until all ingredients are well mixed. Pour onto crust and bake for 40 to 50 minutes


1 comment:

  1. I saw your comment on Plain Chicken and you said you have a recipe for maple chicken gravy. I'd love to have. Are you sharing it?