Cranberry Orange Pumpkin Bread

It's Fall and there's no better time to bake than this time of year! For all of you Pumpkin Bread fans, you will enjoy this next recipe of Cranberry Orange Pumpkin Bread. Not only will it fill your home with an amazing aroma that reminds you of Thanksgiving, but this treat is moist and the tart cranberries complement the spicy pumpkin bread perfectly. I've added a Cinnamon Sugar Topping for an extra dose of sweetness. Wrap up as gifts to give to family and friends or simply enjoy this for yourselves.

Cranberry Orange Pumpkin Bread

3 cups all purpose flour
5 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 (15 ounce) can Libby's 100% pure pumpkin
4 eggs
1 cup vegetable oil (may use melted butter)
1/2 cup orange juice (I use fresh squeezed, about 2 oranges)
Zest from 1-2 oranges
2 cups fresh or frozen cranberries (I use fresh when in season)

Cinnamon Sugar Topping
1/2 cup sugar
1/3 cup flour
1/4 cup butter, melted
1 1/2 teaspoon cinnamon

Preheat oven to 350 degrees. Grease and flour two 9x5 inch loaf pans. Combine flour,pumpkin pie spice, baking soda and salt in large bowl. Combine sugar pumpkin, eggs, vegetable oil, orange juice and orange zest in a large mixer bowl; beat until just blended. Add pumpkin to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.

To make Cinnamon Sugar Topping, mix together the sugar, flour, butter and cinnamon to form crumble topping. Sprinkle crumble topping on top of prepared loaves filled with pumpkin batter and bake for 60-65 minutes or until wooden tooth pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire rack to cool completely.

Makes Two 9x5 loaves

Pumpkin Pancakes

Life is full of sweet memories and great food.  Not too long ago I attended a wedding with a dear friend of mine and we came across one of the best things we've ever eaten - Pumpkin Pancakes!!!  The lovely couple decided to serve a Southern breakfast for dinner at their wedding which was genius and delicious all at the same time.  Once we took a bite of those pancakes, we were hooked and when I say hooked....  I mean they were so good that when everyone else got in line for the cutting of the wedding cake, we decided go for seconds and thirds of the pumpkin pancakes. I hope you enjoy them as much as we did!

Pumpkin Pancakes

1 1/2 cups milk (may use more depending on how thick you like your pancakes)
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon  salt

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar.  Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl.  Stir into the pumpkin mixture just enough to combine.

Heat a lightly oiled griddle or frying pan over medium high heat.  Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.  Brown on both sides and serve hot with butter and syrup.  You may also want to add a dollop of whipped cream. Serves 6

Mom's Chili

Fall is my favorite time of year and so it is no surprise that I enjoy celebrating the beauty of this season with family and friends.  We decorate our front porch steps with pumpkins in different sizes and shapes, add gold, orange and red mums along with green cabbages and purple kale.  Hung on our front two doors, we added colorful wreaths filled with flowers, twigs and leaves to welcome guests to dinner in our home.

As the weather begins to cool down, there's one recipe we all enjoy and it's a  giant pot of Mom's Chili.  Serve this recipe with a salad and a great big slice of buttermilk cornbread and you have a hearty meal. This recipe is easily doubled or tripled for a large gathering.  You may also want to make ahead as it freezes well.

1 pound ground beef
1 large onion, chopped
1 green pepper, chopped
1 pound can crushed tomatoes
1 (8 ounce) can tomato sauce
2  (1 pound) cans kidney beans
1 teaspoon salt
2 teaspoons chili powder
1 bay leaf (optional)

Saute ground beef and onion until tender, then add the green pepper.  Add tomatoes, tomato sauce, kidney beans, salt, chili powder and bay leaf.  Simmer one hour and serve.  Delicious with shredded cheddar cheese, a dollop of sour cream and chopped green onions to garnish.

This recipe serves 4

Caramel Corn

Everyone enjoys a little something sweet, so I'm going to share a great recipe for this time of year.
 

8 quarts popped corn, plain or slightly salted (about 4 bags of of microwavable popped corn) and place in a large roasting pan.
2 sticks butter
2 cups brown sugar, firmly packed
1/2 cup Karo syrup, clear
1 tsp. salt
1/2 tsp. baking soda
1/2 tsp. vanilla

Combine and boil butter, brown sugar, Karo syrup and sugar for 5 minutes.  Take off stove and add the baking soda and vanilla, then stir to combine.

Pour the the hot mixture over the popped corn in the roasting pan and stir to thoroughly combine and bake for one hour at 250 degrees, stirring every 15 minutes.  Cool and place in covered containers or cellophane bags and tie with ribbons to give as gifts.