Pumpkin Pound Cake With Maple Pecan Glaze

When ever I run a cross a wonderful recipes. I always like to share with you. This pound cake is the bomb and the bomb. If you going to serve something pumpkin this thanksgiving please try this wonderful pumpkin-pound-cake-with-maple-pecan-glaze.

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INGREDIENTS

Pumpkin Pound Cake

3 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

2 teaspoons ground cinnamon

½ teaspoon pumpkin pie spice

¼ teaspoon ground cloves

8 ounces unsalted butter, softened

1 cup granulated sugar

¾ cup packed brown sugar

5 large eggs

1 can (15 ounces) pumpkin

1½ teaspoons vanilla extract

Maple Pecan Glaze

4 tablespoons unsalted butter

3 tablespoons maple syrup

3 tablespoons milk

1 cup confectioner sugar

3 tablespoons chopped pecans

INSTRUCTIONS


Pumpkin Pound Cake

Heat oven to 325°. Spray your Bundt cake pan with cooking spray.
In a medium bowl, combine flour, baking powder, baking soda, salt, and spices.
In a large bowl, cream the butter, white sugar and brown sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla.
Slowly beat dry ingredients into wet ingredients. Continue beating on medium speed until smooth and well blended. Pour into the Bundt pan and bake for 55 to 60 minutes, or until a wooden toothpick comes out clean when inserted in center.
Cool for 15 minutes in the pan on a rack; invert onto a serving plate to cool completely. Glaze with the Maple Pecan Glaze (see below).

Maple Pecan Glaze

In a small saucepan, heat the butter, maple syrup and milk over medium heat and bring to a boil.
Remove from heat and whisk in the powdered sugar. Let cool for about 15 to 20 minutes, until slightly thickened. Stir in the finely chopped pecans
Drizzle over the cooled cake.

Candied Yams

Yams potatoes are like sweet potatoes... But yams or sweeter and more full of orange color and not pale yellow as sweet potatoes...When it come to making Candies Yams it mean "Yams Potatoes" Not sweet potatoes.

8 medium yams

2 cups water

2 cups fine granulated sugar

1 stick butter

1 teaspoon lemon juice

1 teaspoon vanilla extract

1/2 teaspoon ground nutmeg

Peel skin from yams and slice into 1/2 to 3/4 inch thick circles or long,place them in a pot add water and cook for 8 min.

Pour half water off cooked potato keeping them in pot add sugar,butter, lemon juice, nutmeg. return to boil cover pot and reduce heat to simmer. cook yams  for 35 minutes or until tender and candied.

Read About Yams And Sweet Potatoes...http://www.ncsweetpotatoes.com/sweet-potatoes-101/difference-between-yam-and-sweet-potato/

Cranberries For Thanksgiving

When I was a child my mother would buy cranberries sauce and serve it for thanksgiving and we knew no better but to enjoy but now....

 Wow Wee! Now I make it homemade.

12 oz bag fresh cranberries
   
3/4 cup orange juice
   
1 cup sugar

2 oz rum

Place all the ingredients in a sauce pan and cook on medium high for 15 minutes or until most of the liquid has reduced, stirring occasionally. You’ll hear the cranberries popping don’t worry that’s what you want them to do. Remove from heat and serve hot or cold

Chive and Garlic Mashed Potatoes

Who don't love mashed potatoes and gravy...? Well! not too many folk I know. I got a good recipe for those potatoes and a great recipe for cajun gravy to put on top.


4 to 6 pounds potatoes, cleaned and peeled

salt and black pepper to your taste

1 cup heavy cream

1/2 stick butter

4 cloves garlic, lightly crushed

3 sprigs fresh thyme

2 tablespoons chopped chives

cut potatoes into a large pot, cover them with cold water, and add  salt.

bring to a boil and simmer until the potatoes are fork tender in a small pot heat the cream, butter, garlic, and thyme. While the potatoes are still warm Whip with a hand mixer

Stir in the warm cream a bit at a time into the mashed potatoes. mix well. Season with salt and pepper and gently fold in the chives. Serve hot.

Popeye's famous Cajun gravy is no exception. Serve it over mashed potatoes, dirty rice, or chicken and you'll get that wonderful taste right at home.

Cajun Gravy

1 tablespoon vegetable oil

1 chicken gizzard

2 tablespoons minced green bell pepper

1/4 cup ground beef

1/4 cup ground pork

2 cups water

1 can (14-ounce) beef broth

2 tablespoons cornstarch

1 tablespoon all-purpose flour

2 teaspoons milk

2 teaspoons distilled white vinegar

1 teaspoon granulated sugar

1 teaspoon salt

1/2 teaspoon coarse ground black pepper

1/4 teaspoon cayenne pepper

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1 dash dried parsley flakes


Heat vegetable oil in a large saucepan over medium heat. Sauté chicken gizzard in the oil for 4 to 5 minutes until cooked. Remove gizzard from the pan and let cool. Finely mince the gizzard after it has cooled.

Combine ground beef and ground pork. Mix with your hands until well mixed.

Add bell pepper to the saucepan and sauté it for 1 minute. Add ground beef and pork to the pan and cook brown. Mash meat into tiny pieces as it browns.

Add water and beef broth to the saucepan, then immediately whisk in cornstarch and flour.

Add remaining ingredients and bring to a boil. Reduce heat and simmer gravy until thick, about 30 to 35 minutes.

Read more at http://www.recipelion.com