If you’re going to take the time to make a Pumpkin Cake from scratch, you’ve just found one that’s worth your time.  Besides the regular trio of spice, cinnamon, nutmeg, and cloves, this cake features fresh sage which adds a delightful behind-the-scene flavor that will have your guests wondering.  Using buttermilk also adds a tanginess and moistness that will rank this Pumpkin Cake among your favorites.

2 C all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. fine sea salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
15 TBSP unsalted butter, soft but not melted
1 1/2 C sugar
3 lg. eggs, at room temperature
1 tsp. pure vanilla extract
1/2 C buttermilk, at room temperature
3/4C pumpkin puree
1 tsp. fresh (not dried) sage, chopped very fine

Sift the flour and baking soda together into a large mixing bowl.
Add the sea salt, cinnamon, nutmeg and cloves to the sifter and sift together into the flour.
Place the butter into a separate large mixing bowl.
Beat with an electric mixer on low speed until very creamy.
Leave the mixer on low speed and continue mixing while slowly adding the sugar. 
Continue to beat the butter and sugar together until light and fluffy.
Place the eggs in another bowl and beat slightly.
While continuing to mix the butter and sugar slowly add the beaten eggs until incorporated into the mixture.
Pour the vanilla into the buttermilk.
Alternating back and forth starting and ending with the dry ingredients add the flour mixture and the vanilla mixture to the butter mixture. 
Place the pumpkin puree in a separate large mixing bowl and add the sage.
Add 1 C of the batter to the pumpkin puree and carefully fold together until just combined. 
Fold the pumpkin puree mixture into the rest of the batter.
Bring up the oven temperature to 350 degrees.
Coat a Bundt pan thoroughly with soft butter.
Pour the batter into the Bundt pan.
Bake 40 minutes or until lightly brown on top.

10 Servings

Trying to create new ways to serve potatoes is tricky, but trying to find ways to serve beets to my kids is almost impossible.  The tangy salsa solves the kid-friendly dilema!  The color of the new red potatoes, beets, and green beans is so delightful, and the flavor is a real surprise.  I like having another vegetable dish that is not only a family favorite, but good enough for company, too!

3/4 cup fresh parsley, chopped very fine
2 tablespoons capers, rinsed and chopped coarsely
3 tablespoons white onions, chopped very fine
3 cloves garlic, minced
2 tablespoons red wine vinegar
1/2 cup extra virgin olive oil
3 tablespoons breadcrumbs, toasted
1/4 teaspoon black pepper
3/4 pound small green beans, blanched
3/4 pound small new potatoes, boiled and cut into wedges
3/4 pound small beets, cooked and cut into wedges

Place the parsley, capers, onions and garlic into a large mixing bowl.  Pour in the vinegar and olive oil.  Mix together well to combine all the ingredients.  Add the bread crumbs and mix until completely moist.  Sprinkle in the black pepper and stir to incorporate.  Place the bean, potatoes and beets on a plate.  Cover the vegetables with the sauce completely before serving.

Number of Servings: 6

A recipe doesn’t have to be complicated to be fantastic.  Here’s proof!  This pork chop dish goes together pretty fast and easy, but the results are a “looks like you fussed” meal fit for company.  The apple and Dijon mustard flavors are always wonderful, and the stuffing on top gives this dish a taste of the Holidays.

4 pork loin chops
1/4 teaspoon pepper
2 tablespoons olive oil
1 medium onion, chopped
1/4 cup celery, chopped
2 tart apples peeled, cored and chopped
1 1/2 cups bread cubes
1/4 cup fresh parsley, chopped
1/4 cup apple cider
1 tablespoon Dijon mustard

Place 1 tablespoon of the olive oil in a skillet over medium heat.  Oil needs to be hot but not smoking.  Sprinkle both sides of the pork chops with the pepper.  Add the seasoned chops to the hot oil and cook 3 minutes.  Turn the pork chops and continue cooking an additional 3 minutes or until nicely browned.  Place the browned chops in the bottom of large baking dish.  Place the remaining olive oil in the skillet and allow to heat up again.  Stir in the onion and celery.  Cook 5 minutes or until just tender.  Stir in the apples and continue cooking an additional 5 minutes.  Remove the skillet from the heat and set off to the side.  Stir in the bread pieces and parsley.  Add a scant amount of the apple cider and stir.  Continue adding scant amounts of the apple cider until the bread pieces are completely moistened being sure to stir after each addition. Spread the top side of each pork chop with the Dijon mustard.  Place a spoonful of the bread mixture on top of the mustard being sure to pat it down to cover the entire pork chop.  Place the oven temperature on 350 degrees and allow the oven to heat.  Bake the chops 25 minutes or until the chops are no longer pink inside and the stuff has turned a nice golden brown.

Number of Servings: 4

I am pleased to itroduce you to Miss Annika Rose Steendahl!  She was born Oct. 14th, 2008 at 8:10 p.m. weighing 8 pounds 10 ounces and 20″ long.  We are getting used to having a baby around the house again.  She loves being held and keeps us very busy, but we of course love her to pieces!  Her three big brothers think she is pretty great as well!

Christine
“The Menu Mom”

A special occasion calls for a special cake.  When you want to honor someone with a truly remarkable cake, this would be the cake to present.  Whether it’s a birthday, graduation, or bridal shower, the honoree will definitely know that you care!
 
1 cup minus 2 tablespoons cake flour
1 1/2 cups sugar
2 tablespoons cocoa powder
10 egg whites at room temperature
1 1/4 teaspoons cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
6 tablespoons skim milk
2 oranges cut into segments

Place the flour, 1/2 cup sugar and cocoa powder in the sifter.  Sift together into a large mixing bowl.  Repeat the sifting process again. Place the egg whites in a bowl.  Add the cream of tarter and the salt. Beat on high speed with an electric mixture until soft peaks begin to form.  Pour 1/2 cup of the sugar into the egg mixture. Beat for 1 minute.  Place the remaining 1/2 c sugar, 2 tablespoons at a time into the egg mixture and beat with the electric mixer after each addition.  Pour in the extract and stir to combine.  Add the flour mixture to the egg mixture and stir just until moistened.  Place the oven temperature on 350 degrees and allow to preheat.  Pour the cake batter into a tube pan.  Do not grease the pan.  Bake 50 minutes or until the cake bounces back easily when lightly touched. The cake should be a light brown when done.  Remove the pan from the oven and all the cake to cool completely before removing from the pan.  Place the chocolate chips into a bowl.  Pour the milk into a saucepan and place over low heat.  Heat the milk to just boiling.  Pour the heated milk over the chocolate and allow sitting 30 seconds.  Stir until the chocolate is completely melted and the mixture is smooth. Pour the chocolate over the cake and top with the orange segments.

When we get our hands on some nice tart apples, my family begs for this simple Apple Cinnamon sauce.  Because it’s so classic and easy to make, it’s our “any time” favorite when the sweet tooth hits.  Keeping a little on hand in a glass canning jar is a good idea for those snack attacks that seem to occur late at night. And, because there is no sugar added, I don’t feel too guilty about enjoying a bit myself once in a while.

1 teaspoon butter
4 firm, tart apples, peeled, cored and sliced
1/2 teaspoon ground cinnamon

Place the butter in a skillet over medium heat.  Allow the butter to melt completely.  Add the apples and stir to cover with the melted butter.  Sprinkle the cinnamon over the top of the apples.  Continue cooking on medium heat about 10 minutes or until the apples are fork tender.  Top your favorite ice cream, pancakes, pound cake or any other dessert or food.

If your family has never enjoyed an old fashioned baked ham, this is the recipe to try during the Holidays.  Here we celebrate a traditional style of baked ham that many will remember from the “old days” when cooking for the Holidays meant rolling out the family meal beginning early in the morning.  It takes some planning, but the results are well worth every minute.

1 smoked ham, about 5 to 6 pounds
1 1/2 cups dry white wine
5 tablespoons Dijon mustard + 2 tablespoons
1/3 cup honey
1/3 cup maple syrup + 3 tablespoons
1 1/4 cups chicken stock
1 teaspoon cornstarch

Score the ham with a sharp knife.  Pour the dry white wine over the ham. Place the ham in a large roasting pan and cover with aluminum foil.  Set the oven temperature on 350 and allow the oven to preheat. Once the oven reaches desired temperature bake the ham 50 minutes.  Place the 5 tablespoons of Dijon mustard into a bowl. Add the honey and 1/3 cup maple syrup.  Mix well to combine the ingredients.  After 50 minutes remove the aluminum foil and baste the ham with the mustard mixture.  Return the ham, uncovered to the oven and continue baking 1 hour 45 minutes.  Be sure to baste the ham occasionally with the mustard sauce.  The ham is cooked through when the internal temperature reaches 150 degrees.  Remove the ham from the oven and the roaster. Cover with the aluminum foil.  This will help the ham to continue too cook slowly and reach an internal temperature of 165 degrees.  Drain the grease from the roaster juices.  Place the remaining juices in a saucepan over medium heat.  Bring the juices to a quick boil.  Pour in 1 cup of the chicken stock.  Gently stir in the 2 tablespoons of Dijon mustard and the 3 tablespoons of maple syrup.  Place the cornstarch into the remaining 1/4 cup of stock.  Whisk to dissolve the cornstarch.  Pour the cornstarch mixture into the saucepan.  Cook 1 1/2 minutes or until the sauce thickens to your liking.  Slice the ham and pour the sauce over the top of each slice.

If you haven’t cooked hominy grits yet because you’re not too fond of what you’ve been served in restaurants, now’s the time to try them.  This recipe is a sure fire winner with kids and adults alike.  The pecans had me sold right away.  Guaranteed to please!

2 cups water
2 cups skim milk
1 cup hominy
1/4 teaspoon salt
2 teaspoons margarine
2 tablespoons pecans, toasted and chopped, but not too much
1 tablespoon brown sugar

Place the water and milk into the top part of a double boiler. Carefully stir in the hominy and the salt.  Being sure to stir constantly cook for 5 minutes or until the hominy begins to thicken.  This can also be done in a single saucepan over very low heat.)  After 5 minutes place the lid on the double boiler and continue cooking 45 minutes or until the hominy has become thick.  If they become too thick add a little water.  Stir in the butter. Sprinkle the top with the pecans and brown sugar just before serving.

I’ve turned away from canned pears for the most part because I can’t control the amount of sugar added and they are sort of ordinary tasting and, therefore, not worth the calories.  Cooking my own pears seemed a bit daunting, at first.  This recipe solves my problem.  Not only do the pears cook up beautifully, but the spice combination of cinnamon, cloves, and yes, black peppercorns create a wonderful tanginess to the syrup.  I’d say this is one that the grownups will enjoy as much as the kids.  If it’s a special occasion, how about a little dollop of ice cream, too!

2 cups water
2 cups sugar
12 peppercorns
1 cinnamon stick
2 whole cloves
3 pears, peeled

Pour the water into a large saucepan and place over low heat.  Stir in the sugar until dissolved.  Add the peppercorns, cinnamon stick and cloves.  Place the pears in the pan.  Place a piece of parchment paper over the pears and lay a plate on top of the pan.  This will keep the pears under the water so they will tender.  Cook over low heat 25 minutes or until the pears are fork tender.  Remove the pears and place on a plate.  Continue cooking the liquid another 20 minutes or until it becomes a syrup.  Strain the liquid to remove the peppercorns, cinnamon stick and cloves.  Cut the pears half lengthwise and remove the seeds and core.  Slice the pear halves in quarter.  Spoon the syrup over the cut pears.

Number of Servings: 6
Serving Size: 1/2 pear with syrup

Any glazed vegetable dish is a welcome sight on a Holiday table, but the old fashioned harvest vegetable combination is a real treat here.  The brilliant colors of the brussel sprouts and carrots make the dish beautiful, as well.  And, if you glaze vegetables with a touch of sugar, you are bound to get even your pickiest eater interested!

4 pearl onions, peeled and trimmed
4 Brussels sprouts, trimmed and halved
2 medium turnips, peeled and cut into quarters
2 small carrots, peeled and chopped
1 medium parsnip, peeled and chopped
1 tablespoon unsalted butter
1/4 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper

Layer the onions, Brussels sprouts, turnips, carrots and parsnip in a single layer in a large saucepan.  Cover the vegetables halfway with warm water. Add the butter.  Sprinkle in the sugar, salt and pepper. Do not stir. Place the saucepan over high heat.  Bring to a rapid boil.  Turn the heat down to medium and let the vegetables cook 20 minutes or until the vegetables are fork tender and a glaze has formed.  If the water evaporates during cooking add more as needed.  Serve the vegetables warm as the glaze will harden upon sitting.