Our leaves are just starting to turn, and the air is crisper. It’s definitely pumpkin season, and these bars are the perfect autumn treat. We like them with a cup of hot spiced cider.
Ingredients for Bars:
1 c. oil
2 c. flour
2 tsp. cinnamon
1 tsp. soda
2 tsp. baking powder
1 tsp. salt
1 2/3 c. sugar
1 (16 oz.) can pumpkin
Ingredients for Icing:
1 (3 oz.) pkg. cream cheese
1 tsp. vanilla
1/2 c. softened butter
2 c. powdered sugar
Beat together eggs, sugar, and oil, and pumpkin until fluffy.
Mix flour, baking powder, cinnamon, salt, and soda; add to pumpkin mixture. Spread on greased and floured cookie sheet.
Bake at 350 degrees for 25-30 minutes. Spread icing on when cooled.
Just like the very best peanut butter and jelly sandwich, but so much better! Kids will love it! But we saw quite a few guys taking more than one. We used some of our wonderful grape jam, but any preserve will do.
1 stick (1/4 lb.) unsalted butter, softened
3/4 cup sugar
1 large egg, at room temperature
1/2 teaspoon vanilla extract
1 cup creamy peanut butter
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups preserves
2/3 cup salted peanuts
2/3 cup peanut butter chips
Preparation & Instructions:
Preheat oven to 350°F. Butter and lightly flour a 9-by-13-inch baking pan.
Using an electric mixer on medium speed, cream butter and sugar until light and fluffy. Lower speed; add egg, vanilla and peanut butter and beat until combined.
In a separate bowl, sift flour, baking powder, and salt.
(I did not sift, and it was just fine). On low speed, slowly add flour mixture to peanut butter mixture. Mix until just combined. Set aside 1/2 cup dough.
Using your fingertips, press remaining dough into an even layer in pan. Spread preserves over dough. Crumble reserved 1/2 cup dough over preserves and then sprinkle with peanuts and peanut butter chips.
Bake until golden and bubbly, 45 minutes. Cool on a wire rack and cut into bars.
… And the grape harvest continues. Here’s a fun sorbet recipe we made today. The perfect treat for a warm fall day. Now I am off to pick more grapes.
2 1/4 lb. concord grapes, stemmed
1/3 cup water
6 Tbsp sugar
4 Tbsp red wine
1. Combine grapes and water in a saucepan. Cover and cook, stirring periodically, for about 4-7 minutes until the grapes are soft and juices are dark purple.
2. Remove from heat and press the grapes through a fine mesh strainer to extract all of the liquid, about 3 cups total.
3. Add the sugar and wine to the grape juice. Stir until the sugar has completely dissolved.
4. Chill the mixture thoroughly and freeze in ice cream maker of choice
We have a true bumper crop of Concord grapes this year. Frank and our grand daughter Katie picked buckets yesterday and hardly made a dent.
We’ve been making lots of juice and I am about to make some jam but so far the hands down favorite has been this wonderful grape pie. It’s a bit of work to prepare the grape filling but definitely worth it! See the ingredients below:
5 cups Concord grapes
1 cup white sugar
1/4 cup all-purpose flour
2 teaspoons lemon juice
1/8 teaspoon salt
1 (9 inch) pie shell
1/8 teaspoon salt
(9 inch) pie shell
1/2 cup quick cooking oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 cup butter
1. Preheat oven to 425 degrees F (220 degrees C).
2. Squeeze the end of each grape opposite the stem to separate skins from pulp. Set skins aside. Place pulp in a medium saucepan, bring to a boil, and cook, stirring, for 1 minute. Press through a strainer or food mill to remove seeds.
3. Combine pulp, skins, sugar, flour, lemon juice, and salt. Pour into pastry shell.
4. Combine oats, brown sugar and flour; cut in butter until crumbly. Sprinkle over filling.
5. Cover edges of pastry with foil. Bake at 425 degrees F (220 degrees C) for 15 minutes. Remove foil, and bake 20 minutes more or until golden brown. Cool on a wire rack.
6. Enjoy warm with vanilla ice cream!
We make this easy breakfast bread often. Everyone who tastes it wants the recipe! It makes for a perfect holiday breakfast recipe! The holidays will be upon us soon!
1 package super moist yellow cake mix
1 cup water
½ cup chopped walnuts
1/3 cup butter, softened
¼ cup honey
Additional chopped walnuts
Heat oven to 350. Grease bottom & sides of 2 loaf pans with spray.
Beat cake mix with other ingredients on low for 30 seconds and then on medium for two minutes. Pour into pans.
Bake 8 inch pans 50-60 minutes, 9 inch pans 40-45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes before removing from pans. Cool at least an hour before frosting with glaze.
1cup powdered sugar 1-2 tblsps. milk
½ tsp. vanilla
Mix sugar 1 tblsp. of milk and vanilla. Stir in additional milk 1tsp at a time until smooth and the consistency of a very thick syrup. Spread glaze over top of loaves allowing some to dribble down the sides. Sprinkle additional nuts over top of loaves.