Pumpkin Cheesecake

     Last year I made a pumpkin cheesecake that we all enjoyed.  I knew I wanted to make it again this year; but couldn’t find the recipe.  So, if I put it here I will be able to find it next year; right?  Here it is:

1 and 1/2 cups graham cracker crumbs

1/4 cup sugar

1/2 stick butter, softened

Combine crumbs, sugar and butter and press into a buttered, large  spring form pan.

3 bars of cream cheese

3/4 cup brown sugar

3/4 cup regular sugar

5 large eggs

1 16 oz can of pumpkin

1 and 1/2 teaspoon pumpkin pie spice

1/2 cup whipping cream

Beat the softened cream cheese with the sugars until creamy.  Add eggs one at a time beating after each addition.  Add pumpkin, spice and whipping cream and mix well. 

Pour into your pan and bake for 90 minutes at 325°.

prepare topping of:

3/4 cups of brown sugar

6 T. butter chilled

1 and 1/2 cups of chopped pecans

Mix together and place on top of cheesecake and bake for another 15 minutes.

Enjoy and happy, happy, happy Thanksgiving. 


Baked Potato Soup

This is one of my family’s favorite soups.   It is easy to double for a crowd and it doesn’t last very long as it is so delicious.



Baked Potato Soup

(from Apron Strings)


4 large baking Potatoes

2/3 cup butter

2/3 cup flour (you can use gluten free flour if you need to)

6 cups milk

1 teaspoon salt

freshly ground pepper to taste

5 green onions, chopped

12 slices bacon, crisp fried, crumbled (I use less)

1 and 1/2 cups of extra sharp cheddar cheese, shredded

1 cup sour cream


Pre-heat the oven to 400

Wash the potatoes and wrap in foil. Bake for 1 hour, or until fully cooked; cool

Cut the potatoes into halves and scoop the pulp into a small bowl, discarding the skins.

Melt the butter in a large pot. Stir in the flour. Cook for 1 minute, stirring constantly. Season with salt and pepper.

Add the milk, gradually, stirring well after each addition. Cook over medium heat until thickened and bubbly, stirring constantly. Season with salt and pepper.

Add the potato pulp, green onions, bacon and cheddar cheese, stirring well. Cook until heated through.

Stir in the sour cream. Add additional milk if needed for the desired consistency.

Pumpkin Oatmeal Muffins

     I have made this recipe three times so far this fall.  Each time they have been greatly enjoyed!


Pumpkin Oatmeal Muffins

1 and 1/2 cups all purpose flour

3/4 cup packed brown sugar

1 Tablespoon baking powder

1 and 1/2 teaspoon pumpkin pie spice

1 cup oats

1/2 teaspoon baking soda

1/2 cup raisins (optional)

1/2 cup walnuts (optional)

1 cup pumpkin (fresh or canned)

1/3 cup oil (canola is what I used)

3/4 cup milk

1 egg beaten


Pre-heat oven to 400°.  Line a 12 cup muffin tin with paper liners.  Combine dry ingredients in a large bowl.  In a medium bowl, combine pumpkin, milk, oil and eggs blending well.  Stir pumpkin mixture into dry ingredients until just moist.  Fill muffin tins and bake for 22-25 minutes.


Apple Crisp

This has been a popular dessert in our home this fall.  We’ve had several groups of people over and I’ve made this recipe each time using a mix of Granny Smith and Rome apples.  

Apple Crisp

6 apples, peeled and sliced

1/2 cup butter or margarine, softened

1 cup brown sugar

1/2 cup oatmeal

1/2 cup flour

2 teaspoons cinnamon

1/2 cup water

Preheat oven to 350°.  Arrange apples in well-greased baking dish.  Blend all remaining ingredients except water.  Spread evenly over top of apples.  Pour water over the topping.  Bake 45 minutes until apples are tender and top is crisp.  Serves 6

(Easily doubled)

Million Dollar Pound Cake

I have seen this recipe in Southern Living and many of my cookbooks.  I’ve made so many of these pound cakes that I feel as if I could make one in my sleep. 

This cake makes a wonderful gift.  After it’s cooled, place it on a cardboard round, wrap it in a large piece of crisp, clear cellophane gift wrap and then tie it all together with a pretty ribbon.

Million Dollar Pound Cake

3 cups sugar

1 pound butter, softened (4 sticks)

6 eggs, room temperature

4 cups flour

3/4 cup milk

1 teaspoon pure almond extract

1 teaspoon pure vanilla extract


Preheat oven to 325°.

With a mixer, combine sugar and butter.  Cream until light and fluffy.  Add eggs one at a time, beating well after each addition.  Add flour and milk alternately, beating well after each addition.  Stir in flavorings.  Pour batter into a well-greased and floured 10-inch tube pan.  Bake 1 hour and 10 minutes or until cake tests done.  Enjoy!

Apple Dapple Cake

    This cake not only makes a delicious dessert; but is also a wonderful breakfast cake.   I’ve served it when I’ve made brunch for family and friends.

Apple Dapple Cake

3 eggs

2 cups sugar

1 and 1/3 cups vegetable oil (canola)

1 teaspoon pure vanilla extract

3 cups flour

1 teaspoon soda

1 teaspoon salt

3 cups tart cooking apples (Rome, Granny Smith, etc.),

peeled and chopped

1 cup pecans or walnuts, chopped

Preheat oven to 350°.

With a mixer, beat eggs and sugar.  Add oil and vanilla and mix.  Fold in flour, soda and salt.  Mix well.  Stir in apples and nuts.  Pour batter into a greased and floured tube pan.  Bake for 1 hour and 15 minutes, or until done.



1 cup light brown sugar

1 stick butter

1/4 cup evaporated milk

In a saucepan, bring all glaze ingredients to a boil.  Boil two and half minutes and pour over warm cake.  Leave in pan 2 hours.  Turn cake out upright and serve.

Fourteen Carat Cake

     I have so many “favorite” cookbooks.  One of them is Stirring Performances, a special blend of traditional and contemporary recipes from The Junior League of Winston-Salem, IncAs soon as I saw the carrot cake recipe on page 239, I baked it for my family.  It is a lovely three layer cake.  I usually double the frosting recipe so that I have plenty to spread between the layers and I always have visitors in my kitchen who want a spoonful.  Enjoy!

Fourteen Carat Cake

2 cups flour

2 teaspoons baking powder

1 and 1/2 teaspoons baking soda

1 teaspoon salt

2 teaspoons cinnamon

4 eggs

2 cups sugar

1 and 1/2 cups vegetable oil (canola)

2 cups raw carrots, grated

1 (8 and 1/2 oz ) can crushed pineapple, drained

1/2 cup chopped pecans


Pre-heat oven to 350.

Sift together first five ingredients.

In a separate bowl, beat eggs with wire whisk.  Add sugar and beat until dissolved.

Add remaining ingredients .  Mix well.

Turn into three greased and floured 9-inch cake pans.  Bake 35-40 minutes, until done.

Cool in pans 10 minutes.  Invert onto racks to cool completely.

Frost with Vanilla Cream Cheese Frosting between layers, on top, and sides.


Vanilla Cream Cheese Frosting:

1/2 Cup butter or margarine, softened

1 (8oz) package cream cheese, softened

1 teaspoon pure vanilla extract

1 pound confectioners sugar


Combine butter, cream cheese, and vanilla in mixing bowl and blend until smooth.

Add sugar gradually until well incorporated.