PUMPKIN CRUNCH

 

This is my favorite holiday pumpkin dish. I could eat it for breakfast, lunch or dinner. It has all the deliciousness of pumpkin pie without the soggy crust. I found this recipe in the most unlikely of places--Hawaii! During her sophomore year my youngest daughter won a baking contest at Hanalani High School in Mililani, Hawaii, with this recipe.  

PUMPKIN CRUNCH

1 can solid-pack pumpkin (29-oz)	1 can evaporated milk (13-oz)
1 cup sugar	3 eggs, slightly beaten
¼ tsp. cinnamon	1 box yellow pudding cake mix
1 cup nuts, chopped	1 cup butter, melted

Filling:  Mix pumpkin, evaporated milk, sugar, cinnamon and eggs together.  Pour into 9 x 13 inch pan lined with waxed paper. 

Pour  box cake mix (dry) over pumpkin mixture and pat nuts on cake mix.  Spoon melted butter evenly over nuts.  Bake at 350˚for 50-60 minutes.

Invert onto tray and peel off waxed paper.  When slightly cooled, spread frosting over pumpkin.
Frosting:
1 (8 oz) pkg. softened cream cheese
1/2 cup sifted powdered sugar
3/4 cup Cool Whip, thawed
Beat together cream cheese and powdered sugar.  Fold in Cool Whip.  Spread  over cake evenly.  Refrigerate.  Cut into squares.

So this is how you do it:

Assemble your ingredients.

Be sure you use the large can of pumpkin,
NOT pumpkin pie mix.

Line 9x13 pan with wax paper.
 I spray PAM on the bottom so the paper will stick.
Preheat oven to 350˚

Combine sugar, cinnamon, milk, and eggs to pumpkin.
(I like more spice so feel free to add a teaspoon cinnamon if you like)

Pour pumpkin mixture in lined pan.

Spread cake mix and pecans on top of pumpkin mixture.

Pour melted butter on top.

Bake at 350 for 50 to 60 minutes.

Place serving tray on top and carefully turn over.

Gently remove wax paper,

Cool before frosting.

Combine softened cream cheese and powdered sugar until smooth.
Gently fold in Cool Whip.

If you are going to serve immediately garnish with additional
chopped pecans. I needed to cover and refrigerate this one for a luncheon
tomorrow, but I will garnish with candied pecans before serving. 

This is a holiday treat, not something I eat every day, so I make it just like it is written. If you desire, you can reduce calories by using Egg Beaters to reduce fat. Next time I might try coconut oil instead of butter to make a healthier choice. Why don't you give it a try and let me know how it works out! I'm going to have a piece of this one.

Pumpkin Bread

I love all the flavors of fall, ginger, cinnamon, apples, but especially pumpkin. I've created this pumpkin bread recipe using white whole wheat flour and olive oil to bring additional health benefits to this aromatic bread.
The recipe, as written below, makes one loaf of bread. I always double the recipe, and add nuts and fruit to half of it. Extra goes into the freezer.
Super easy, I never even dirty my mixer.

 Originally, I used fresh-cooked pumpkin, but who has time for that?
 Now I use canned pumpkin and it turns out perfect every time.
Just be sure you grab the can on the right,
and not the Pumpkin Pie Mix on the left.
One can is enough for a double recipe.

Coarsely chop your nuts
(I just break them up by hand)

For extra flavor toast them in the microwave.
Three minutes on high was perfect for a cup of pecans.

Grease and flour your pans.
Preheat oven to 350.



Assemble your ingredients.

Combine dry ingredients in small bowl or large measure cup.
(Yup, I know the pic is upside down. Just want to see if you're paying attention.)

Add sugar to slightly beaten eggs.

Add pumpkin, oil, and water to sugar mixture.

Blend in dry ingredients, but do not overmix.
Add toasted nuts and dried fruit (optional).

Fill prepared pans half-full.
The mini-loaves have fruit & nuts.
The large loaf is plain.

Bake until toothpick inserted in the middle comes out clean.
50-60 minutes for large loaf. 25-30 minutes for the small loaves.

I keep mini-loaves in the freezer.

Here is the recipe:

Pumpkin Bread

1 1/2 cups white whole wheat flour

1 tsp. baking soda

1/2 tsp. salt

1/4 tsp. allspice

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1 cup sugar

2 eggs, slightly beaten

1/2 cup olive oil

1/4 cup water

1 cup pumpkin puree

1/2 cup chopped nuts

1/2 cup dried fruit

Preheat oven to 350.

Sift together flour, salt, baking soda and spices in small bowl.

Combine eggs, sugar, olive oil, water and pumpkin in large bowl. 

Mix in dry ingredients, but DO NOT OVERMIX.

Stir in nuts and fruit, if desired.

Pour into well-greased and floured loaf pan.

Bake 50-60 minutes at 350 or until toothpick stuck in the center comes out clean.

Turn out of pan and let cool on a rack. Makes one loaf. Freezes nicely.

Perfect with a cup of tea when a friend drops by.

Jailhouse Rolls and Cinnamon Rolls

This recipe came from my neighbor, Judia Sarich, almost ten years ago with this explanation:
"These rolls were made for the inmates at the Hemphill Jail House in Texas. The guards loved them so much they took the recipe home to their wives."
You will love this recipe because there is no kneading involved. All the ingredients are blended in your heavy-duty mixer (Kitchenaid), turned into a greased bowl, and stored in the refrigerator until you are ready to roll it out. I make a  double recipe and turn half into cinnamon rolls. My daughter, Megan, makes a beautiful tea ring and breakfast pockets using the same dough.  The day before I make rolls I fix a simple comfort meal of meatloaf, mashed potatoes, and green beans. The extra mashed potatoes go into this recipe:

JAILHOUSE DINNER ROLLS

1 pkg yeast
1 ½ cups lukewarm water
1 cup Mashed Potatoes
2 sticks soft margarine (or butter), softened
4 whole eggs
1 cup sugar
1 ½ teaspoon salt
7 cups flour
1. Mix yeast with lukewarm water, set aside.
2. In large mixing bowl blend softened butter, potatoes, eggs, sugar and salt. (Don't worry if it separates. Everything will blend when you add the flour.)
3. Add flour to mixture and blend well.
4. Slowly add yeast water and mix thoroughly.
5. Turn dough into greased bowl. (I use my round Tupperware cake carrier)
6. Cover with damp cloth (or lid if you are using Tupperware) and store in refrigerator over night.
When ready to prepare:
7. Take bowl out of refrigerator.
8. Turn dough onto floured surface.
9. Roll out to ½ inch thickness.
10. Cut to size desired.
11. Place on greased baking sheet.
12. Let rise approximately two hours.
13. Cook on 425 for 7 to 10 minutes.
14. Remove from oven and brush with butter.

CINNAMON ROLLS:

1 stick of melted butter
1 c. brown sugar
1 tsp. cinnamon (or more if you like)
1/2 c. chopped nuts (opt.)
1/2 c. dried fruit (raisins, cranberries or cherries) (opt.)
Follow steps 1 through 9.
Spread dough with melted butter, brown sugar and cinnamon,add nuts and fruit if you like.
Roll up jelly-roll fashion, starting at long side, cut crosswise into 1-inch-thick) slices. (See Tip below). Place rolls into a lightly greased 13 x 9-inch pan. Let rise for approximately 2 hours. Bake at 350 for 25-30 minutes.

Icing:

1 c. powdered sugar
3 T. milk
1/2 teaspoon vanilla extract
Stir together powdered sugar, milk, and vanilla; drizzle over rolls. Sprinkle with additional nuts if desired.



Dough may seem too thin, but will thicken
overnight. Roll it out as soon as you get it
out of the frig, it will be easy to work with.



Roll out to 1/2 inch

Spread with a stick of melted butter

Cover w/brown sugar, cinnamon
 and dried fruit. Roll up.

Dental floss is your secret weapon to
making perfect rolls.

Slide floss under the dough,
pull up and cross thread to cut
the dough w/o smashing it.

Leave space between rolls so they can
rise to double in size

I don't really need an icing with the caramel yumminess
created by the butter and brown sugar, but some in our
 family need it. It's easy enough to glaze when rolls are cooled.

I have the Breakfast Pockets recipe on my Pinterest Board. Give them a try!
Happy Halloween!

Budapest, Hungary



Statue of Little Princess
on the Danube River



"What do I pack to wear in Hungary, Megan"?

"Just pack black, Mom. The women don't wear much color or makeup. Tell Dad, 'No white tennis shoes!"

We flew from the land of bling and Mary Kay into somber, rainy Budapest at 1:00 o'clock in the morning. An Uzi-packing guard in Customs did not fill me with warm fuzzy feelings.(I've seen too many spy movies.) In fact, I carefully avoided eye-contact and stood submissively in the correct line until summoned. Obedience was rewarded with admission to the country. Our daughter, Megan, and her husband, Ben, whom we had not seen in 10 months, greeted us with joyful hugs. Ben served as our translator for the entire trip. I am so proud of his fearless communication in language he's only heard for 10 months. He made arrangements for a van to take us and our six pieces of luggage to the hotel. I had reduced expectations of a luxury stay, but the Courtyard by Marriott was surprisingly lovely.

We finally got to pat the baby bump
which we now know to be our first
grandson, Grant Arthur.

Our children stopped by the hotel earlier to
leave this beautiful bouquet of flowers.

After five hours of much needed sleep, Ben took us to purchase our Travel Card and introduced us to the public transportation system. A tram dropped us off about a block from their flat.
  

This lovely breakfast greeted us on the porch. Megan made breakfast pockets from my Jailhouse Roll recipe. Stuffed with her homemade sausage, scrambled eggs and cheese, they were delicious. A perfect way to start our vacation.

 
The next order of business was to open three suitcases of goodies we brought for them which included, among other things, baby clothes, Snickerdoodle coffee, and ranch-style beans for Ben.

For the next seven days we enjoyed perfect weather and were able to see these tourist destinations:

 

Church in the Rock survived
bombing during WWII



St. Stephen's Basilica

St. Stephen's Basilica

 

Door of St. Stephen's Basilica

 

Church at Vajdahunyad Castle

 

Fountain on Castle Hill



There was plenty of time for rest and reflection



We were just minding our own business, having a
mother/daughter chat when the gypsy violinist
began playing behind me. Yes, I bought the CD
so he would go away.



Beautiful outdoor cafe on Castle Hill



Heroes' Square



Restaurant on Castle Hill.
It should be on top of a cake,
don't you think?



St. Stephen's Basilica from Castle Hill





Gellert Hotel



Freedom Bridge destroyed during
WWII and reopened in 1946.

There was plenty of eating and drinking as well. We wanted to try everything.


A 3 o'clock Latte kept me going!



I had to try the Goulash. It was luscious.



Ben and Ralph at one of the many
outdoor cafes at which we ate.




Gelarto Rosa
We chose Dark Chocolate
and Raspberry. Delicious! 



Kurtoskalacs/Chimney Cake
Yeast dough wound onto wooden cylinder
and grilled over an open fire. Cinnamon
and sugar carmelized on the outside
Yummy!

We had more serious moments as well. The House of Terror left a lasting impression on me. Andrassy ut 60 was the most feared address in Budapest for decades. Both Nazi's and Communists utilized this building for the interrogation and execution of citizens suspected of disloyalty. A shadow army of informers betrayed family and friends for infractions as innocuous as failing to clap loudly at an assembly. It helped me understand the reserve of the Hungarian people. The last Soviet soldier left Hungary in 1991, so only the youngest generation knows life without fear of reprisal.


Now a must-see museum in Budapest

 Hungary has a high suicide rate. The Freedom Bridge pictured above is the site of many suicides. Ben and Megan (click here to read more about their ministry) work to bring hope to those whose spirits have been crushed. Along with other endeavors, they are supporting Trey and Denise Shaw, IMB missionaries, plant a church in the Forum. Sunday service is often preceded by a meal, so much of their ministry is simply cooking and cleaning up. (Hungarians do not use paper goods as often as we do).


Trey & Denise Shaw
Megan & Ben Naylor
at the Forum



Church meets behind these doors.




Dinner at the Forum.

 To end on a lighter note, let me share the most unusual birthday present I've ever had, a pedicure by Dr. Fish!

Yup, Fish!



It took a little getting use to,
but my feet have never been softer!

I'm planning to get another one when I go back in January for Baby Grant's birth.
I thank God for the blessing of children who are obedient to Him and the opportunity to see the world.