Let’s Cook! – November 17, 2021
LINDA HOSKINS
Are you still looking for some recipes for your Thanksgiving feast? I have several recipes from Sue Norbury of Trenton, IL. I need to apologize to Sue for printing these recipes so late. She mailed these to me on November 2, but I was going on vacation and did my columns ahead of time, and had not received these before I left. This first recipe is one Sue says is a “repeat request I get when I ‘cater’ lunch to the hospital staff”. This recipe is definitely on my list of recipes I have to try!
Pumpkin Pie Cake
(Submitted by Sue Norbury)
■ 1 box yellow cake mix
■ 1/2 cup butter, softened
■ 4 large eggs, divided
■ 2 15-oz cans pumpkin
■ 5 oz. evaporated milk
■ 1 1/4 cup sugar, divided
■ 1 tsp cinnamon
■ 1 tsp pumpkin pie spice
■ 1/4 cup butter cut in small pieces, chilled
■ 1 cup chopped pecans
■ whipped cream, or ice cream or Cool Whip to top cake
Preheat oven to 350 degrees. Grease and flour a 9×13 pan. Measure out 1 cup of dry cake cake mix and set aside.
Place the remaining cake mix in bowl, add only 1 egg and 1/2 cup of softened butter. Mix until combined. Evenly press this mixture into pan and up the sides a little bit. Set aside.
In the same bowl (no need to rinse), add the pumpkin, 3 remaining eggs, evaporated milk, 1 cup of sugar, cinnamon and pumpkin pie spice. Mix on low until it is combined, and then beat for 2 minutes until fluffy. Pour mixture on top of cake base, set aside.
Combine the reserved cake mix and 1/4 cup of sugar in mixing bowl. Beat in the cold butter until combined. Stir in pecans. Sprinkle over pumpkin layer and bake 65 to 75 minutes until cake is set in the middle. Remove from oven and cool at least 20 minutes before serving. Great warm or cold! Top with choice of cram or ice cream. This can be stored in the refrigerator for up to a week.
Magic Pumpkin Pie
(Submitted by Sue Norbury)
■ 2 cups canned pumpkin
■ 1 15 oz Eagle brand milk
■ 2 eggs, unbeaten
■ 1/2 tsp salt
■ 3/4 tsp cinnamon
■ 1/2 tsp nutmeg
■ 1/2 tsp ginger
Combine all ingredients and blend until smooth. Pour into an unbaked pie shell. Bake at 375 degrees 50 to 55 minutes, or until set. (knife inserted in center comes out clean).
Cranberry Cherry Relish
(Submitted by Sue Norbury)
■ 1 lb. fresh cranberries
■ 2 cups sugar
■ 1/2 cup fresh orange juice
■ 1/2 cup cranberry juice
■ finely grtaed zest of one orange
■ 1 cup dried cherries
■ 1/2 cup chopped pecans or walnuts, optional
Soak cranberries overnight. Pick through to remove the bad ones. Rinse and drain. Combine the first 5 ingredients and cook over medium heat until cranberries begin to pop. Skim off the foam. Add the cherries and nuts.
I think I may try this cranberry relish recipe. I love the flavor of cranberries and cherries together!
If you have a recipe to share, please e-mail to letscook!@heraldpubs.com or mail to Mascoutah Herald, PO Box C, Mascoutah IL 62258. Thanks, and Happy Cooking!
