PUMPKIN PECAN SOUR CREAM COFFEECAKE

Topping and Filling:

1 cup brown sugar
1/3 cup butter
2 tspn cinnamon
1 cup chopped pecans

Cake:

1/2 cup butter, softened
3/4 cup plus 1/3 cup sugar
1 tspn vanilla
4 eggs
2 cups flour
1 tspn baking powder
1 tspn baking soda
1 cup sour cream
1 can Libby's pumpkin (16 oz.)
1 tspn pumpkin pie spice

For the topping and filling:
Mix brown sugar, butter and cinnamon until blended. Stir in chopped nuts and set aside.

For the cake:
Cream butter, 3/4 cup of sugar and vanilla. Add 3 eggs and beat well. Sift flour, baking powder, and baking soda. Add dry mixture alternately with sour cream. Stir well. In another bowl, combine pumpkin, 1 beaten egg, 1/3 cup of sugar, and pumpkin pie spice. Spoon half of batter into a greased 13 x 9 inch baking pan. Sprinkle half of topping over batter. Spread all the pumpkin mixture. Sprinkle remaining topping and filling mixture on top. Bake at 325 degrees for 50 to 60 minutes.

Enjoy!
Bonnie

I wish you all a very lovely and pleasant Christmas and lots of good luck and health for the New Year.

Mike from Holland

PS: To navigate in English at the photo-pages, please click your flag at the bottom of the page.

Here is a link that might be useful: This link brings you directly to the photo-pages

Healthy Hollyhock Spray

1 1/2 tsp. Baking Soda
1 T. Canola Oil
1/2 tsp. Ivory Dish Soap
1/2 C. White Vinegar
1 gal. water

MeMo

Apple Pie Jam
4 cups tart apples, peeled and finely chopped
2 tablespoons lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
4 cups sugar
1 cup firmly packed light brown sugar
1 box powdered pectin
1/2 teaspoon butter

Add water to chopped apples to measure 4 cups. Place apples and water into large, heavy saucepan. Stir in lemon juice, cinnamon and allspice.

Measure sugars. Stir pectin into fruit. Add butter. Bring mixture to full rolling boil on high heat, stirring constantly. Quickly stir in both sugars. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle quickly into hot, clean jars, leaving 1/4" headspace. Wipe jar rims and threads. Cover with two-piece lids. Screw bands on finger tight. Process in boiling water bath for 10 minutes.

Ok, I get LOTS of questions about the apples/water measurement. Dice 4 cups of apples. Place in a 4 cup measuring cup, then add water to cover the apples up to the 4 cup mark. It is NOT 4 cups of each. Hope this helps clarify this for you.

~Linda Lou~

And here's the other recipe, the Habanero Gold Jelly:

Habanero Gold Jelly

1/3 cup finely sliced dried apricots
3/4 cup white vinegar
1/4 up finely diced red onion
1/4 cup finely diced sweet red pepper
1/4 cup finely diced habanero peppers, including seeds
OR 1/4 cup diced, combined jalapeno and Scotch Bonnet peppers
3 cups granulated sugar
1 pouch Bernardin liquid pectin

Cut apricots into 1/8 inch slices. Measure into a large deep stainless steel saucepan with vinegar; let stand 4 hours. Individually, cut onion and seeded peppers into 1/8 inch slices; cut slices into 1/4 inch dice. Measure each ingredient; add to apricots. Stir in sugar.

Over high heat, bring to a full roiling boil. Stirring constantly, boil hard 1 minute. Remove from heat. Immediately stir in pectin, mixing well.

Pour jelly into hot jar, dividing solids equally among jars and filling each jar to within 1/4 inch of top rim. Wipe rims. Apply lids.

Process 10 minutes in BWB. Cool upright, until lids pop down, about 30 minutes. When lids are concave but the jelly is still hot, carefully grasp jar without disturbing lid and invert, twist, or rotate each jar to distribute solids throughout jelly. The jar can be inverted temporarily but do not allow it to stand upside-down for prolonged periods.

Repeat as necessary during the cooling/setting time, until solids are nicely suspended.

As an experienced canner you may be aware of this already, but for newbies who might copy-and-paste this recipe, just a reminder that the amount of peppers should not be increased. It's an issue of food safety. Milder peppers could be subsituted or the amounts of sweet and hot peppers could be adjusted as long as the 1/2 cup total doesn't change.

Happy preserving,
Carol

As for rhubarb, I love it but it is definitely past season here in Michigan. I have mine stashed in the freezer, already sliced and ready for rhubarb pie at Christmas. And, here is my recipe for rhubarb/raspberry jam.

Raspberry Rhubarb Jam

3 cups whole, fresh or frozen unsweetened raspberries

1 cup chopped rhubarb

2 Tbsp lemon juice

1 (1-3/4-ounce) pkg. powdered pectin, plus 2 Tbsp from another package, same size

8 cups sugar

Rhubarb contains a lot of water. Before adding anything, simmer the raspberries and rhubarb for about 8 minutes, to allow the rhubarb to give up some of the liquid. Let the mixture cool.

While the fruit is cooling, wash 9 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.

Stir the lemon juice and pectin into the cooled fruit. Bring to a full rolling boil that cannot be stirred down. Add the sugar, stirring constantly. Return to a full rolling boil, and boil for 1 minute. Remove from heat.

Ladle the jam into one hot jar at a time, leaving 1/4-inch headspace. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet).

Makes 8 to 9 half-pints.

Annie

I got this recipe from Shepherds Seeds maybe 15 years ago, and it makes spectacular jelly. The different varietes produce diffeent pastel tones -- pretty as well as tasty! Over the years I’ve tried all sorts of basils, but the cinnamon basil is the best.

Scented Basil Jelly
1/2cp packed fresh anise, cinnamon, opal or lemon basil (choose one)
2 cps water
2 T rice vinegar
pinch of salt
3 1/2 cp sugar
3 oz liquid pectin
1) Wash and dry basil in paper towels. Then finely chop or process it in food processor.
2) Put basil in large saucepan and crush the leaves, using the bottom of a glass.
3) Add vinegar, salt and sugar and bring to hard boil while stirring. When the boil can't be stirred down, add the pectin. Return to a hard boil that can't be stirred down, and boil for exactly 1 minute, then remove saucepan from heat.
4) Skim off foam and pour hot jelly into hot, sterilized, 8-oz jelly jars. Leave 1/2" head space and seal at once with sterilized lids or melted paraffin. Makes four 8-oz jars

Another fancy one:
Cinnamon Basil, Chicken and Nut Spread
1/4 c. sweet butter, softened
1 t. honey
1/3 c. very finely chopped cooked chicken
3 t. washed, dried and finely chopped cinnamon basil leaves
3 T. almonds, very finely chopped
Salt to taste

Blend softened butter and honey until smooth. Stir in chicken, cinnamon basil and almonds. Salt to taste.
Serve on very thin bread with crusts removed. (Think high tea….)

I don't know where I got this recipe; I think it was from the Cooking Forum; but it's been a favorite ever since.
Tipsy Cinnamon Basil Chutney
2 c. fresh or frozen slices peaches (can substitute mango if you like)
½ c. canned "water-packed" pineapple chunks; drained
1 small unpeeled orange; quarters, seeded and sliced thin
2 T. lemon juice
¾ c. sugar
2 T. chopped cinnamon basil
2 T. light rum

1) In a saucepan combine peaches (or mangos), pineapple, orange, lemon juice and sugar. Mix well.
2) Bring to a boil, then simmer uncovered over low heat until thick. (About 30 minutes)
3) During the last five minutes of cooking, add the cinnamon basil. Remove from heat, stir in rum.
4) Spoon at once into hot, sterilized jars. Process the chutney in a hot water bath for 15 minutes, or it can be stored in the refrigerator for several weeks.
Delicious with chicken, turkey, cream cheese and crackers, etc.