Tuesday, November 24, 2015

Pumpkin Butter

 Pumpkin Butter is great on toast, muffins, bagels, and pancakes! 
Some even suggest using it as an ice cream topping.

The recipe is from an old Family Circle Magazine. 


15 ounces Libby's Solid Pack Pumpkin
2/3 cup brown sugar -- firmly packed
1/4 cup honey
1 tablespoon  lemon juice
1/4 teaspoon ground cinnamon

1/8 teaspoon ground cloves


In medium saucepan, combine ingredients; mix well. Bring to boil over medium-high heat, stirring frequently.

Reduce heat, simmer 20 minutes or until thickened- stirring occasionally.

Pour hot mixture into sterilized canning jars*. Seal immediately.

I didn't can the butter, the information on this post gives you the reason why.

NOTE:  Pumpkin Butter may be stored in an airtight container in refrigerator for several weeks or frozen several months. Made three 4 ounce jars.

* If you have canning jars you can use them as I did. When the butter is cooked, fill the jars with the mixture. Once sealed wait to cool before adding to refrigerator.

Monday, November 23, 2015

MM 173 Weeks

                   Max wishes all his friends a very Happy Thanksgiving!

Saturday, November 21, 2015

Mrs. Fields Copycat Snickerdoodles

Snickerdoodles were the first thing I ever baked. I wanted to share them with my grandfather and my only means of transportation was my bike. It took me about 20 minutes to get to his house, taking care that not one cookies was crushed.

  He loved that I rode over to see him and I gave him the cookies. The smile on his face was all I needed. Every cookie was gone by the time I went home.

I always wondered if they were good but it started my obsession with making cookies.

Gabe doesn't like sweets and I sure don't need them in the house so I end up giving them away to people who would never expect homemade cookies.

The recipe is from Type A Mommy


1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/3 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 teaspoon salt, optional and to taste

For Rolling
1/4 cup granulated sugar

2 teaspoons cinnamon


In a large bowl, cream together the butter and sugars with a mixer on high speed. Add the egg and vanilla and beat until combined.

In another bowl, combine the flour, salt, baking soda, and cream of tartar. Whisk to make sure everything is combined.

Pour the dry ingredients into the wet ingredients and mix well.

Chill dough in the fridge for about an hour. I leave the dough in the bowl it was mixed in.

After dough has chilled, preheat oven to 300 degrees F.

In a small bowl or a plate, combine the sugar with the cinnamon for the topping.

Take around 2 tablespoons of the dough and roll it into a ball for each cookie. Roll it in the cinnamon/sugar mixture and place onto a parchment lined cookie sheet. Slightly flatten each ball with the palm of your hand.

Bake the cookies for 12 to 14 minutes and no more. The cookies may not seem done but will continue to cook after removed from the oven and left to sit for a while.

Thursday, November 19, 2015

Copycat Applebee's Garlic Mashed Potatoes

I made a meatloaf and wanted to try a new potato recipe since Gabe loves his spuds. 

 I didn't have heavy cream but had plenty of half and half so I subbed that for the milk and heavy cream. I also like to warm the milk up slightly before adding it to hot potatoes. 

Recipe adapted from HERE


2 pounds Red Potatoes

1/4 cup garlic cloves ( roasted the garlic- if you never roasted garlic instructions are HERE )

1/2 cup milk 

1/4 cup cream 

3 tablespoons butter

Salt and black pepper (to taste)


Roast the garlic in a 400 degree F oven for about 25- 35 minutes, depending on the size of the bulb. The garlic should be soft and it's ready to use.

Let the roasted garlic cool. 

Wash the potatoes and add water to a medium size sauce pan.

Wash the potatoes and add water to a medium size sauce pan.

Cut up the potatoes or put them in a saucepan of water whole. Boil over medium heat for about 20 minutes or until potatoes are fork tender.

Remove the potatoes from the  heat and drain.

Place the drained potatoes in a large bowl and add the garlic, half and half which I subbed for the heavy cream and milk, butter and salt and pepper to taste.

Mash with a potato masher ( Gabe's job) until you get the consistency you desire.

Note: This would be a good holiday side dish.

Featured 11/26/15 on Miz Helen's Country Cottage