Cookies and cakes and candies – Oh My!
Watch my site for recipes and holiday tips!

Don’t toss em just yet!

Dinner preparation is in order today.

I’m not overly fond of pumpkin!
I don’t like the flavor, consistency, or much of anything else about it!!

However, for some reason, it is an unavoidable part of Thanksgiving dinner!

A few years back, I found this recipe which is a happy compromise. I make it every year.

Ingredients:

Crust

1 yellow cake mix (divide and reserve 1 cup)
1 egg
1/2 cup melted butter

Combine and press into bottom of greased 9×13 inch pan.

Filling

1 (1 lb 14 oz) can pumpkin pie mix.
2 eggs
2/3 cup evaporated milk

Beat eggs thoroughly. Add pumpkin mix and milk. Blend well and pour over crust.

Topping

1 cup cake mix (previously reserved)
1/4 cup sugar
1 teaspoon cinnamon
1/4 cup butter.

Blend well and sprinkle over pumpkin.
Bake at 350° for 45 to 50 minutes.
Chill and serve with whipped cream (or other whipped topping).

I can’t believe that I haven’t shared my Pumpkin Pie Cake recipe here. I must remedy that immediately!

Hubby had this recipe when we got married, and although it wasn’t one that sounded interesting to me, I soon fell in love with it. I have made it countless times over the past 40+ years.

Ingredients:

1 pound bulk pork sausage
6 hard-boiled eggs
1/4 cup butter or margarine
1/4 cup all-purpose flour
1/2 teaspoon salt
Dash of black pepper
2 cups milk
1 can of whole kernel corn (about two cups)
2 cups soft bread crumbs

Directions:

Crumble sausage into skillet and fry until done. Melt butter in sausage and add flour and black pepper.
Cook and stir until bubbly (about a minute). Add milk and cook and stir again, until mixture thickens and is bubbly. Add corn and stir.
Place layer of sausage mixture in bottom of 1 1/2 or 2qt casserole. Add layer of sliced eggs. Alternate layers of sauce and eggs ending with sauce.
Top with bread crumbs.
Bake uncovered at 375° for 30 minutes, until heated through and crumbs are browned.

Cooks note: I like to use large chunks (about an inch) of bread for the topping. Nice crunchy bites!😋

It would be nice if links displayed here on Civatar as well.

This isn’t exactly kitchen-ready…..yet, but a future source for BACON, SAUSAGE, PORK CHOPS ETC.

If you love a good “ooey gooey” chocolate cake, (and who doesn’t) This made from scratch recipe will definitely fill that requirement. It is even better served a day later after being refrigerated over night. I have been making it for more years than I care to remember.
Cook’s note:

The fact that it has three layers, makes it a little harder to manage and you may end up with a leaning tower of….not pizza…chocolate goodness!

CAKE

Ingredients: (the two amounts of sugar and buttermilk are separated so they can be used in different steps.)

2 1/2 cups sifted cake flour
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
4 oz unsweetened chocolate
1/2 cup sugar
1/2 cup buttermilk
3/4 cup shortening
1 1/2 cups sugar
3 eggs
1 tsp vanilla
1 1/4 cups buttermilk

Instructions:
Sift together flour, baking powder, soda and salt. Melt chocolate in double boiler. Add 1/2 cup sugar and 1/2 cup buttermilk. Stir until blended. Cool
In large bowl, work shortening with a spoon until soft. Gradually add while beating, 1 1/2 cups sugar. Beat until light. Add eggs one at a time. beating well after each egg. Beat until light and fluffy.
Add 1/4 of the flour mixture, and mix thoroughly. Add chocolate mixture and vanilla. Blend well. Add remaining flour alternating with 1 1/4 cups buttermilk; Beat just until smooth after each addition.
Spoon batter into three greased and paper lined 9 inch layer pans. Bake at 350° for 30 minutes.
Cool and frost.

FROSTING (Chocolate Butter Cream Frosting)

1 cup butter or margarine
1/2 tsp salt
2 pounds confectioners sugar
4 ounces unsweetened chocolate
2 tsp vanilla

Work shortening until soft. Add other ingredients and beat until light and fluffy!

Frost and enjoy!!

Future ham and bacon!