A tradition of family handiwork has a long history. In centuries past mothers passed on the art of sewing to their daughters. Fathers taught their sons to hunt and fish. In today’s society there is a plethora of resources available for instruction in every facet […]
My sister-n-law Jennifer suggested this recipe for Pumpkin Crunch Cake. If you liked the Texas Dump Cake recipe then you will enjoy this one. It is the same concept using pumpkin rather than fruit.
1 (29oz) can pumpkin
1 can Evaporated Milk
1 cup sugar
1/2 tsp salt
4 tsp pumpkin pie spice
1 yellow cake mix
1 stick butter, melted
Mix the all the ingredients together. Pour into a greased 9X13 inch baking dish.
Sprinkle cake mix over the mixture. Drizzle with the melted butter. Bake 1 hour in a 350 degree oven. Serve warm or chilled.
— Sprinkle 1 cup chopped pecans over cake mix then drizzle with the butter.
— For a Gluten free version try Betty Crocker’s gluten free cake mix.
— For dairy (milk) free version use vanilla rice milk about a third less than what’s called for.
— Make your own cake mix: combine 2 cups flour, 2 tsp baking powder, 1/2 tsp salt and 1 cup sugar. Cut in 1/2 cup butter.
One day while I was snooping through a local thrift store I found an old paperback entitled “Slow-Crock Cookery” dated 1974. I love old cookbooks especially those produced by a local church or organization. It looked interesting enough to spend the $.25 cents on. This […]
The theme for our latest craft session is the Fall Harvest. If you have seen my previous posts on gardening you will know I have a black thumb so unfortunately there was nothing to actually harvest here. However, at the end of our street is a corn field and not too much farther from our home is a cotton field.
We made ears of corn by gluing bubble wrap, cut in the shape of a corn cob, to a piece of construction paper also in the shape of a corn cob. Here we used yellow but you may also use green. We painted the bubble wrap with yellow paint. After the paint dried we glued on the husks, using green construction paper. Glue the corn to a piece of paper or to skewers to display.
Use a toilet paper or paper towel roll for the trunk of the tree. I happened to have an empty wrapping paper tube which allowed us to make various sizes of apple trees. Next, cut 1-2 inches off the bottom of a paper plate. Color the paper plate using green paint or markers. We used a sponge cut into a 1-inch square piece and dabbed the paint on. For the apples we used a 1/4-inch square piece of sponge and red paint.Cut a slit in the top of the tube to slide the paper plate into when dry.
Whole cloves are expensive at the grocery store. Instead shop your local dollar store or Big Lots. Push the cloves into the orange for a wonderful fall aroma. Make a design or completely cover the orange and display.
I made this cake for my mother-n-law a few years ago on her birthday. I am not a huge fan of potent orange flavor but this cake won me over. I decorated it with edible flowers but you could also use orange slices or flowers made out of pineapple.
Cake flour is an essential ingredient as with any cake recipe. Cake flour does not have as much gluten which results in a lighter fluffier tender cake. I prefer to make my own using corn starch and all-purpose flour. 1 cup of cake flour = 2 tablespoons corn starch + 3/4 cups all-purpose.
This cake is best eaten the same day it is made.
Source: Cooking Light
3 cups sifted cake flour
1 1/2 tsp baking soda
3/4 tsp salt
9 tbsp butter, softened
2 cups sugar, divided
1 tbsp grated orange rind
1 tbsp vanilla extract
4 large egg whites
1 1/4 cups low fat buttermilk
1 cup fat-free milk
1/2 cup fresh orange juice
1 (12 oz) jar orange marmalade, melted and cooled
1/4 cup low fat sour cream
1 1/2 cup frozen reduced calorie whipped topping, thawed
Preheat oven to 350. Coat 2 (9-inch) round cake pans with cooking spray, line bottoms of the pans with wax paper.
Combine flour, baking soda and salt stirring with a whisk.
Beat butter in a large bowl on medium speed until light and fluffy, about 2 minutes. Gradually add 1 3/4 cups sugar, one tablespoon at a time, beating until well blended. Beat in orange rind and vanilla. Add egg whites, one at a time, beating well after each addition.
Combine buttermilk and milk. Add flour mixture and buttermilk mixture alternately to butter mixture, beginning and ending with the flour mixture. Pour batter into prepared pans, sharply tap pans once on counter to remove air bubbles. Bake 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 20 minutes on a wire rack, remove from pans, cool completely on wire rack.
Combine orange juice and 1/4 cup sugar, stirring until the sugar dissolves. Pierce the cake layers liberally with a wooden toothpick. Slowly drizzle juice mixture over cake layers. Carefully place 1 layer on a plate, spread with 1/3 cup marmalade. Top with remaining layer, spread remaining marmalade on top of cake. Fold sour cream into whipped topping, spread over sides of cake. Cover and chill at least 2 hours.