During the Spring and Summer, almost all of our family meals come off the grill or out of the garden.  No such luck in the colder weather, but the chill in the air certainly brings out the “Holly Homemaker” in me.  So along with the boxes of sweaters and my warmest boots, every Fall I find myself digging out the baking and cooking supplies and heading to the kitchen.  It’s sad to put away the flip flops and sundresses, but the smell of vanilla and cinnamon in the house makes Fall seem much more welcoming.

 Pumpkin pie and oatmeal raisin cookies are over-done, so I look each year to spice things up with new ideas!  Here are some recipes guaranteed to have your family sniffing their way into the kitchen and volunteering to be your taste testers!

Pumpkin Muffins – I serve these with an oven stuffer, stuffing and fresh corn on the cob

Makes 14 muffins

Preparation Time: 20 minutes

Cook Time: 12-15 minutes

Preheat Temperature: 400 degrees

Ingredients:

½ cup (1 stick) room temperature butter

¾ cup dark brown sugar, firmly packed

1/3 cup molasses

1 egg beaten(Always store your eggs at room temperature or leave them out the night before you plan to use them.  Cold eggs will make your baked goods flat!)

1 cup cooked pumpkin (about 8 oz.)

1 ¾ cups flour (whole wheat flour can be substituted for a healthier muffin)

¼ tsp. salt

1 tsp. baking soda

1 ½ tsp. ground cinnamon

1 tsp. grated nutmeg

¼ dried cranberries

1 tsp. almond extract

Prepare:

Grease 14 muffin cups or use paper liners

In large bowl beat butter until creamy and soft with an electric mixer

Add the sugar and molasses, continue beating until fluffy

Add the egg, pumpkin and almond extract and stir gently until well blended

In medium bowl combine the flour, salt, baking soda, cinnamon and nutmeg mixing gently

Sift dry mix over the large bowl of wet mix, fold just enough to blend, do not over mix

Fold in the dried cranberries

Spoon the batter into the prepared muffin cups, filling them two-thirds full

Bake until the tops spring back when touched (approximately 12-15 mins.)

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Tex-Mex Cornbread – My family can’t get enough of this with crock pot chili or pulled pork.

Makes 9 squares

Preparation Time: 30 minutes

Cook Time: 25-30 minutes

Preheat Temperature: 400 degrees

Line bottom and sides of 9-inch square cake pan with wax paper

Thinly coat the wax paper with vegetable Crisco or cooking spray.

 

1-4 whole chile peppers (depending on how spicy you like it)

2 eggs (room temperature)

2 cups buttermilk

4 tbsp. butter, melted

½ cup flour

1 tsp. salt

1 ½ cups cornmeal

2 cups corn kernels

Chop chiles finely and set aside

In a large bowl, whisk the eggs until frothy and then whisk in the buttermilk

Add melted butter

In another large bowl, sift together the flour, baking soda, and salt

Fold into the buttermilk mixture in 2 batches

Fold in cornmeal in 2 batches

Fold in chiles and corn

Pour the batter into the prepared pan

Bake until a toothpick can be inserted into the center and come out clean (approximately 25-30 mins.)

Let stand for 10 minutes

Lift wax paper to unmold the bread and cut into squares

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This Article was Written by Kristen A. Hoffman.

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