Here are a couple of my favorite fall recipes. What are some of yours?
The first is pumpkin bread. It’s impossible to mess this up, and it’s sooo yummy!
Pumpkin Bread
3 cups plain flour
3 cups white sugar*
½ tsp baking powder
1 ½ tsp salt
2 tsp baking soda
1 tsp each cinnamon, cloves, and nutmeg
1 cup oil
1 cup water
1 15-ounce can pumpkin
4 eggs
1 cup chopped nuts
Mix dry ingredients first, then blend in the rest. Bake in two greased and floured loaf pans for 50 minutes at 350. Check for doneness. Don’t overbake. *I bake with Xylitol, which is a naturally occurring sugar substitute found in most plant sugar substitute, and it bakes like a dream! Great for diabetics and if you’re looking to lower calories.
Seriously, a fabulous way to get fall veggies in your diet 🙂
The next is Creamy Praline Pecan Pie from my cousin, Gay Hall (waving to you, Gay!) in Winchester, TN. I LOVE this pie, and it’s a sure fire hit every time I make it. And that has nothing to do with me. That’s the doin’ of the cream cheese, sugar, butter, and pecans. They take all the credit, and deservedly so.
Creamy Praline Pecan Pie
8 oz Cream Cheese
8 oz Cool Whip
1 cup powdered sugar
2 cups pecans, coarsely chopped (I left some of my whole as you can see below)
1 cup coconut (from the bag, not frozen)
1/2 cup butter, melted
Caramel Syrup (like you use on ice cream)
1 Baked Pie Shell
For the pie filling:
Blend the first three ingredients (cream cheese, cool whip and powdered sugar) well with a mixer, then chill as your baked pie shell is cooling.
For the pie topping:
Stir the pecans, coconut, and butter together, spread on a slightly greased cookie sheet, then drizzle liberally with Caramel Sauce. Did I say liberally? (It warrants saying it again.) Put the cookie sheet in the oven and bake the topping at 350 for 15-20 minutes or until brown (watch, so it doesn’t burn).
The topping ready to bake. Oh. My.Word. This stuff is fabulous!
Some people who shall not be named (Linda Rivers Attaway) add chocolate syrup to this recipe. And while I adore chocolate and would marry it if it wore pants, I think adding chocolate to this pie is a sin. But if you must sin, let it be with chocolate. And let it be on your own head. Or…pie.
As the pecan topping cools after baking, take your cream cheese mixture from the fridge and spread that into your pie crust…
Here’s the pie filling ready to be covered in that luscious topping. Come to Mama!
Simply spoon the cooled pecan/coconut topping over the cream cheese, drizzle more Caramel Sauce on the top (can you have too much caramel? I don’t think so), and you’re done! Keep pie refrigerated until ready to eat. Truly one of my favorite pies. To make and eat.
Be sure and let me know if you bake either of these recipes. We’ll be recipe soulmates.
By the way, do any of you own an antique pie safe? Please tell me if you do, so I can envy you before promptly repenting.
I’ve been looking for an affordable antique pie safe for years.
Let me know if you have one you want to bring to my house.
I really need to lock up my pies.
So, those are two of my favorite fall desserts. What are yours?
BONUS QUESTION:
How many of you are frantically sewing last minute sequins and finishes to Halloween costumes today? Tell me what you’re sewing, please, and what your little munchkins are dressing up as.
So grateful for our community here.
Love you gals!
Tammy
Cutest video of a little boy as a Minion!
Tamera Alexander
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Well, my munchkin isn’t so little anymore, it’s her 15th birthday today. We did work together on a costume she wore when she was helping at a girl scout event for younger girls last Friday. There was history to the felt that we used for the hat in her costume, it was left from when I made a Peter Pan costume for her cousin, to give you an idea of how long ago that was he is now 28 and a doctor! When she was younger and still went trick or treating she quickly learned she would usually get extra treats if she told people it was her birthday!
Tammy, I do NOT understand why you don’t weigh 350 pounds. It’s not fair, my friend, when you eat desserts like these!
That pie!!!!!!!! So not fair to wave that in front of me when I’m in the middle of a five-day work cycle! You could at least show up and bring me one. With chocolate drizzled on top, of course. 🙂 All treat, no trick!
And ditto what Lynn Austin said.
Only 2 of my 3 kids still want to dress up for Halloween. My 11 year old son is too ‘cool’ for it now. Boo!
I still have to purchase a some sort of gold tie that my older daughter can use to belt her toga. And I waited in line last night at a Halloween store for ages to get a headpiece for my younger daughter’s princess costume. The store was packed with other people, all of us regretting our last-minute-ness.
I love cooking and eating during the fall. Anything pumpkin will do. Breads, cookies and pies are some of my favorites. I also love that it is sweater and boot weather too 🙂