Food for Thought – October 23, 2012

Don’t you just love fall?  There is a chill in the morning air and the leaves are turning such beautiful colors.  Soon it will be Halloween and then Thanksgiving.  The pumpkin will reign supreme.  It seems that this year there is an abundance of pumpkins.

The first pumpkin recipe is a pound cake from Jean Volk of Jacksonville, FL, who says it’s impossible to resist a slice topped with the sweet walnut sauce.

Pumpkin Pound Cake

1-1/2 cups butter, softened

2-3/4 cups sugar

6 eggs

1 tsp vanilla extract

2 cups all-purpose flour

3/4 tsp cinnamon

1/2 tsp baking powder

1/2 tsp salt

1/2 tsp ground ginger

1/4 tsp ground cloves

1 cup canned pumpkin

Walnut Sauce:

1 cup packed brown sugar

1/2 cup heavy whipping cream

1/4 cup corn syrup

2 Tbsp butter

1/2 cup chopped walnuts

1/2 tsp vanilla extract

1) In mixing bowl, cream butter and sugar.  Add eggs, one at a time, beating well after each addition.  Stir in vanilla.  Combine dry ingredients; add to creamed mix alternately with pumpkin, beating just until combined.  Pour into two greased and floured 9″x5″x3″ loaf pans.

2) Bake at 350 degrees for 65-70 minutes, or until toothpick comes out clean.  Cool 10 minutes before removing to wire racks to cool completely.

3) For sauce, combine first four ingredients in saucepan.  Bring to boil over medium heat, stirring constantly.  Reduce heat; cook and stir five more minutes.  Remove from heat; stir in walnuts and vanilla.  Serve warm over cake.

Yield: 16 servings. (1-1/2 cups sauce)

The following fun dessert is from Lorraine Darocha of Bershire, MA.

Pumpkin Crunch Parfaits

3/4 cup cold milk

1 pkg (3/4 oz.) instant vanilla pudding mix

2 cups whipped topping

1 cup canned pumpkin

1/2 tsp pumpkin pie spice

1 cup chopped pecans

1-1/2 cups crushed gingersnaps (about 12)

Additional whipped topping

1) In mixing bowl, beat milk and pudding mix on low for two minutes.  Stir in whipped topping, pumpkin and spice; mix well.  Fold in pecans.

2) Spoon 1/2 mix into six parfait glasses; top with half of crumbs.  Repeat layers.  Top with additional whipped topping.

Yield: 6 servings.

This last thought from Jeremiah 17:7.  “Blessed is the man who trusts in the Lord, whose hope is in the Lord.”

Please send your recipes or recipe requests to: The Vista, 24 Peavine Plaza, Suite 104, Crossville, TN 38571 or email to: [email protected]

Until next time,

Ellie