Pumpkin Donut Muffins

I saw this recipe in the Everyday Food Magazine and thought, sure they taste like donuts. I made them and and sure enough, they do taste like donuts. They are not even fried! Sean was not here when these puppies came out of the oven and boy did he miss out! Raine helped dip them in butter and shake them in the sugar mixture. She had a great time being "chef". Give this recipe a try and you will happy you did. It is supposed to get really cold on Beaty's Creek this weekend. I know what I will be doing to stay warm. This is What's Cookin on Beaty's Creek.

Needed:

10 T butter-@room temperature plus more for pan
3 cups flour
2 1/2 t baking powder
1/4 t baking soda
1 t salt
1/4 t ground cinnamon
1/3 cup buttermilk
1 1/4 cups pure pumpkin puree-from a 15-ounce can
1 cup brown sugar
2 eggs

FOR THE SUGAR COATING
1 cup sugar
2 1/2 t ground cinnamon
1 stick butter-melted


Butter your muffin pans and set aside. Now, whisk together flour, baking powder, baking soda, salt, and cinnamon. In a small bowl, whisk together buttermilk and pumpkin puree. Beat butter and brown sugar until light and fluffy in a your Kitchen Aid. Beat in eggs, one at a time. Now add flour mixture, alternating with pumpkin mixture, and beat to combine.

Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes. In a medium bowl, combine sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Remove muffins from pan,dip in melted butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.

Brussel Sprouts with White Truffle Oil

Doesn't this recipe sound fancy? I've never had truffle oil before, that is until Marx Foods sent me a bottle. Let me tell you, I will never be without it again! I can eat brussel sprouts raw, with bacon, with nothing and I still love them. We usually raise them in the garden but this year they just did not do what they are supposed to....GROW. Anyway to the grocery store I went. This is a super easy recipe that will be a pleasant surprise for your dinners. This is What's Cookin on Beaty's Creek today.

Needed:

3 pounds fresh brussel sprouts
7 T white truffle Oil
Salt and Freshly ground black pepper to taste

Peel outer leaves off of sprouts. Slice sprouts in half and place on a parchment paper lined baking sheet. Coat with oil and salt and pepper liberally or to taste. Now place in a 450' oven for 20 minutes. After 20 minutes, stir and place back in oven and continue to cook for 10 minutes. They should be slightly browned but still crisp. These make a great side dish.

Flaky Buttermilk Biscuits

I have always wanted to make biscuits like my Granny West did but never could quite get it right. I think these are pretty close and close enough to call it good. They remind me a little of KFC biscuits only much better. Everyone enjoyed this early morning surprise. Some had them with gravy and others with homemade apple butter. This is What's Cookin on Beaty's Creek this cool Fall day.

Needed:

2 1/2 cups all purpose flour
1 T baking powder
1 t baking soda
1 t salt
2 T butter flavored Crisco
1 stick butter- cut into 1/4 inch pieces(Butter needs to be VERY COLD)
2 T butter-melted
1 1/2 cups cold buttermilk

Mix all of your dry ingredients together. Now add Crisco and mix in with your fingers. Next add the butter and mix with your hands also. When you have pea size flour pieces place bowl in freezer for 30 minutes.
Take out of freezer and stir a little. Now add in your buttermilk and melted butter. I mixed mine with my hands but you can use spoon. When dough comes together, take out of bowl and place on a floured rolling space. Knead until a ball is formed. I roll mine out 1/2 inch thick. Now cut into round or square biscuits. Place in a greased cast iron skillet, make sure the biscuits are touching and bake in a 450' oven for 15 minutes. We ate our biscuits with gravy but hey are so good with jelly and butter!

Carrot Spoon Bread

You know I really love Everyday Food Magazine. There are so many good recipes in the magazine each month and I have never made anything from it that failed. I decided to make this one for Thanksgiving this year but wanted a test run a few weeks before and it passed!!!! We had it with Hormel Pork Tenderloins and it was a great side. Give this one a try with your Thanksgiving Meal. It will travel great too, another bonus. This is What's Cookin on this cool Fall morning on Beaty's Creek.


Needed:

3 cups peeled and finely grated carrots
3 T water
1 1/2 cups all purpose flour
2 t baking powder
1/4 t baking soda
3/4 t salt
4 eggs
1 cup packed brown sugar
1 stick butter-melted

Place shredded carrots in a microwave safe bowl with water. Cover and microwave for 4 minutes. Cool. Now beat eggs, sugar , and butter together. Sift flour, baking powder, baking soda, and salt and then add to egg mixture. Place in a well buttered 2 quart baking dish and bake at 350' for 55-60 minutes. Serve warm but it is really good cold too.

Thanksgiving 2010

It is that time of year again folks! I look forward to the Fall all Summer long. I am not a big fan of the hot and humid days that Summer brings to Beaty's Creek. Fall is my time to bake and not worry about heating up the house with the oven.
Thanksgiving is a great time to make those family favorites and throw in a few new ones too. Never know what you will find if you make the same thing each year. Here is the menu I will be preparing this Thanksgiving, let me know what you are making this year! I love to hear what other people are cooking.

Roasted Turkey
Cure 81 Ham
Mashed Potatoes and Turkey Gravy
Dressing-going to list my recipe this year, stay tuned
Granny West's Corn Casserole
Grandma Minnie's Sweet Potato Casserole
Carrot Spoon Bread-recipe to come
Cranberry Sauce-trying a new one this year, stay tuned
Broccoli Casserole-new recipe too
Brussel Sprouts-I will list my recipe for this too
Hot Rolls
Sweet Cornbread Muffins
Deviled Eggs
5 Cup Salad
Pumpkin Pie
2 Layer Pumpkin Pie
Pecan Pie
Chocolate Chip Pie
Pumpkin Roll
Raisin Pie
Cherry Pie

Pumpkin Cake with Honey Frosting

This recipe comes from the Everyday Food magazine. This is my favorite of all of the Martha Stewart magazines and I've had a number of successful recipes from it . We like pumpkin and I just bought a gallon of honey and was itching to use it in a recipe. This cake was the perfect fit on all accounts! It has been getting really cool on Beaty's Creek as of late. This cake with a hot cup of jasmine tea was just right this cold morning. This is What's Cookin on Beaty's Creek.



Needed:

1 stick unsalted butter, melted, plus more for pan
2 1/2 cups flour
2 t baking soda
1/2 t salt
1 T cinnamon
2 large eggs
1 1/2 cups sugar
1 can pumpkin

FOR THE HONEY FROSTING
1/2 cup (1 stick) unsalted butter, very soft
1 bar (8 ounces) regular (or reduced-fat) cream cheese, very soft
1/4 cup honey


Preheat oven to 350 degrees. Butter a 9-inch square baking pan.
In a medium bowl, whisk flour, baking soda, salt, cinnamon. In a large bowl, whisk eggs, sugar, butter, and pumpkin until combined. Add dry ingredients to pumpkin mixture, and mix gently until smooth.
Turn batter into prepared pan, and smooth top. Bake until a toothpick inserted in center of cake comes out with just a few moist crumbs attached, 45 to 50 minutes. Cool cake 10 minutes in pan, then turn out of pan, and cool completely, right side up, on a rack.
Make Honey Frosting: In a medium bowl, whisk butter, cream cheese, and honey until smooth.
Spread top of cooled cake with honey frosting. Cut cake into squares and serve.

Popcorn Balls

We like to make popcorn balls around Halloween and the kiddos always look forward to it. I like to make them orange like pumpkins. Raine likes to help make these. She is the perfect little helper. This is What's Cookin on Beaty's Creek today.

Needed:

6 cups air popped popcorn

1 bag of marshmallows

1 stick of butter

1 t vanilla

Melt marshmallows and butter in a pan over medium heat. When melted stir in vanilla. Pour over popcorn and stir until coated. Butter up your hands because this is going to get messy. Scoop a cup of coated popcorn in your buttered hands and press like their is no tomorrow to form a ball. Store them in an air tight container.