Tuesday, October 11, 2011
It's a rainy fall day and I'm munching on the remnants of the best peach cobbler I've made to date for breakfast. This past weekend I enjoyed a retreat in the mountains with 300 other women from my church and have come back so refreshed and rejuvenated. The food was amazing and the fellowship and services even better. God is good!
I had a girlfriend call me just before I left telling me about the last of the peaches being sold at one of our favorite farmer's markets for the season. It's my families favorite fruit and I simply couldn't turn down a bushel of them. I was blanching peaches at 6am the morning of my trip and was able to weasel the secret family recipe out of my mother in law, so I could make "THE" peach cobbler. There were so many peaches, I had enough to make one humungus cobbler, and then enough filling for another for the freezer. Ah, the joy, the bliss, the delight! I was a hero in my families eyes as they had a special treat to enjoy while I was off.
But I'm not here to tell you about that recipe, it's a closely guarded family secret that I've only just stumbled upon. Nope, instead it's full speed ahead to fall and all things related to it. That means....Apples and Pumpkins! I have been on an apple kick and eat them with peanut butter, raisins and carmel dip. Apples just say Fall to me, as do Pumpkins.
I have such a great Pumpkin recipe to share with you - this one was a huge hit made by one of the sweet ladies I sing in the choir with at church. She brought it to an event and we all pounced on it like Tigger. After a helping or two and the evening drew to a close, women made up excuses to take some home...'Oh, I've GOT to share this with my husband, may I take a piece home?' - Innocent comments shrouded in the delusion of sharing. We all knew that none of us were sharing a crumb and that all evidence would be eaten, scarfed and licked clean on our respective rides home.
I had to have it, so sweet Sherri emailed it to me and I'm sharing it with all of you. Perfect for crowds or just a hungry family, here is the delicious pumpkin treat to tantalize your tastebuds....Enjoy!
1 can of pumpkin (15 oz.)
1 large can evaporated milk
1 cup sugar
1 tsp. cinnamon
1 box yellow cake mix
1 cup chopped pecans
1 stick of butter
Mix together the first five ingredients and pour in 9x13 pan. Mix 1 cup pecans with dry cake mix and sprinkle over pumpkin mixture. Melt one stick of butter and drizzle over cake mix. Bake one hour at 350 degrees. Let cake cool completely. Put icing on and refrigerate.
1 large container of cool whip
1 1/2 cups confectioners sugar
1 8 oz. package of cream cheese
Mix ingredients together and spread over cooled cake and refrigerate.
Happy Fall Y'all!