September was a rainy month, hopefully we will get an Indian Summer this October, some nice crisp autumn weather.
Alice Bradley kindly sent me this moist delicious pumpkin spice cake recipe. Thanks Alice.
APPLE PUMPKIN SPICE CAKE
3 cups all purpose flour
2 teaspoons baking soda
3/4 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1/4 teaspoon allspice
1-14 ounce tin of solid pack pumpkin
1/4 cup milk
3/4 cup vegetable oil
2-1/4 cup sugar
4 large eggs. beaten slightly
2 cooking apples such as Granny Smith or Golden
Delicious, peeled and chopped
3/4 cup raisins
Heat oven to 350 degrees F
Grease 2 large loaf pans and line bottom with parchment paper.
Combine the dry ingredients together and set aside.
Combine the pumpkin, milk, oil, sugar, eggs together. Add the dry ingredients plus the apples and raisins, mix together until well combined.
Spoon into the prepared pans, dividing the batter equally, smooth the tops.
Sprinkle the tops with a mixture made of:
1/4 cup sugar
1 tablespoon flour
1 teaspoon cinnamon
1 tablespoon butter
Mix together until the butter is well distributed
Bake for 55-60 minutes or until a toothpick inserted in the middle comes out clean.
Let cool for 45 minutes, then remove from pan, peel off the parchment paper and cool completely
Wrap in plastic wrap or foil. This will keep well in the fridge for a week, longer , up to a month if frozen.
PUMPKIN CHEESECAKE DELUXE
Want to try this for Thanksgiving this year? It’ll be a hit! A little more spectacular than the usual pumpkin pie!
3/4 cup chopped pecans toasted.
32 gingersnap cookies, coarsely crushed
3 Tablespoons brown sugar
6 tablespoons butter, melted
3 pkges (8 oz.each) cream cheese, softened
1 cup packed brown sugar
1-1/2 cups canned pumpkin
1/2 cup heavy whipping cream
1/4 cup maple syrup
3 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
4 eggs, lightly beaten
Sweetened whipped cream, optional
Pecan brittle, optional
Place a greased 9-inch, springform pan on a double thickness of heavy duty foil; securely wrap around pan. Place pecans in a food processor; cover and process until ground. Add gingersnaps, brown sugar and butter; cover and pulse until blended. Press onto the bottom and 2 in. up the sides of prepared pan; set aside.
In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the pumpkin , cream, syrup, vanilla and spices. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in large baking pan; add 1 inch of hot water to larger pan.
Bake at 325 F for 60-70 minutes or until center is just set and top appears dull. Remove pan from water bath. Cool on wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Chill overnight.
Remove sides of pan. Garnish with whipped cream and pecan brittle if desired
HALLOWEEN ICE CREAM TREATS
Have to try these simple to make ice cream dessert for Halloween.
You could use scoops of pumpkin ice cream in place of vanilla or use your family’s favourite flavour.
4 gingersnap cookies
4 scoops vanilla ice cream (about 1/4 cup)
1 cup (6 oz.) semisweet chocolate chips
1 teaspoon shortening
Orange Halloween sprinkles
Place ginger snaps in a single layer on a waxed paper-lined baking sheet; top each with a scoop of ice cream. Freeze until firm.
In a small microwave-safe bowl, melt chocolate and shortening; stir until smooth.
Remove one dessert at a time from the freezer. Dip in melted chocolate; top with sprinkles. Freeze until serving. Repeat with remaining desserts. Yield: 4 servings.
HAPPY THANKSGIVING AND HAPPY HALLOWEEN!