Pumpkin Cream Cheese Muffins

It seems appropriate to post a pumpkin recipe on this...the last day of October.  This recipe yields 2 dozen muffins...enough for any and all who might want a wee treat today!  If you don't care to have the cream cheese surprise in the center of each muffin...just omit the filling. 

 
Filling:

• 8 oz. / 250 gr cream cheese
• 1 egg
• 3 tablespoons sugar

Muffins:

• 1 cup vegetable oil
• 1 1/2 cups white sugar
• 1/2 cup brown sugar, packed
• 4 eggs
• 2 cups pumpkin puree
• 3 cups flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon cloves
• 1 teaspoon ginger

Topping:

• 1/3 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/3 cup chopped pecans or walnuts

Directions:

1. For filling...combine cream cheese, sugar and egg in small bowl and mix well until smooth.
2. In large mixing bowl, combine oil and sugars.  
3. Add eggs, one at a time, beating well after each addition.
4. Mix in pumpkin puree.
5. Combine all the dry ingredients; add to batter and mix just until incorporated.
6. Grease muffin puns.
7. Put a spoonful of batter in the bottom of each muffin well (less than 1/3 full).
8. Drop a rounded teaspoon of cream cheese filling in the center of each muffin.
9. Top with remaining batter, spreading to cover cream cheese completely.
10. Sprinkle with crumb topping.
11. Bake at 350°F for 20-25 minutes.
12. Transfer to wire rack to cool.

Buttermilk Biscuits

Buttermilk biscuits...flaky, soft and fresh from the oven...are a quick and simple treat.  We have been enjoying them recently with a variety of fresh jams.

• 2 1/2 cups flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 Tablespoons sugar
• 1/2 cup butter, cold
• 1 egg
• 1 cup buttermilk

1. Combine flour, baking powder, soda, salt and sugar.
2. Cut in butter, using a pastry blender to form a mixture of coarse crumbs.
3. Whisk together buttermilk and egg.
4. Add to crumbs, and mix gently to form a soft dough.  
5. Turn onto flour surface, and knead gently about ten times. 
6. Pat into a 3/4-inch thick round.
7. Use a biscuit cutter of your choice (I use 2 1/2" round) and place on parchment lined or buttered baking sheet.
8. Bake at 400°F until golden (about 12-15 minutes).

These biscuits are best fresh from the oven...but can be frozen and re-heated later.  They are also great split...and used as a 'shortcake'  with fresh fruit and ice-cream for dessert.

Calico Bean Bake ~ crowd size

This is a tried and true recipe that serves 30...one that we served many times at a fall barn party in years gone by.   Then we multiplied the recipe many times over...and served it at a church BBQ over the  years.  

• 4 pounds beans in tomato sauce
• 4 pounds red kidney beans, drained and rinsed
• 4 pounds lima beans or mixed beans, drained and rinsed
• 1 pound bacon, cut into small pieces
• 4 cups chopped onion
• 4 cloves garlic, minced
• 2 cups ketchup
• 1/2 cup brown sugar
• 4 teaspoons prepared mustard
• 4 teaspoons salt
• 1/2 cup vinegar

1. Fry bacon until crisp.  
2. Saute onions and garlic until tender.
3. Mix ketchup, sugar, mustard, salt and vinegar. 
4. Combine all ingredient.
5. Place in roaster and bake at 325° F for 1 1/2 - 2 hours.

Serve it with BBQ'd farmer sausage or Bavarian smokies...add a salad and fresh bread...and you have the delicious meal.

If the party is over and there are beans left in the pot...freeze them in foil pans for another day.  They are just as good next time around!