French toast is one of those easy, but comforting breakfasts that’s no fuss to whip up but feels luxurious on a leisurely weekend morning. For a fun fall twist to this classic dish, add pumpkin, cinnamon and nutmeg to the milk mixture. Continue reading “Pumpkin French Toast in October”
Breakfast is my favorite meal of the day, yet one I rarely get to enjoy. It’s one of the reasons I love Saturdays so much. Continue reading “The Morning Meal: A Weekend Luxury”
Isn’t it funny how powerful our senses can be? My family takes a trip to the Tennessee Mountains every fall and you can’t drive very far up there without seeing a pancake house. The smell alone puts me in a good mood. On a cool mountain morning, who can pass up the scent of crispy bacon, cane syrup and stacks of buttery, fluffy and warm silver dollar pancakes? Continue reading “Iced Pumpkin Cookies Tantalize the Senses”
It doesn’t get more traditional than good ol’ pumpkin pie. It wouldn’t be Thanksgiving without it! Inspired by Paula Deen’s Maple-Buttermilk Pumpkin Pie in the magazine “Paula Deen’s Fall Baking,” this recipe is a slight variation of the original, but doesn’t deviate too far off the course. Have you ever heard of Buttermilk Whipped Cream? That is a new one on me, and boy am I glad I discovered it. Thank you, Paula! Whatever you do, resist the urge to eat this pie with standard Cool Whip. Take the extra 5-minute step to make Buttermilk Whipped Cream. You won’t regret it! I took the liberty of using Pumpkin Spice Syrup instead of maple, and added just a touch more sugar. Sweet and creamy, it’s mouth-watering served warm or cold. Enjoy a slice with a cup of hot coffee and a good friend. Add this dessert to your Thanksgiving table or Autumn baking list and your entire home will beckon the changing leaves!
Pumpkin Spice Pie
1 (15-Ounce) can pumpkin
1 cup buttermilk
1/2 cup of Pumpkin Spice Syrup
1/3 cup heavy whipping cream
1/2 cup sugar
2 large eggs
2 egg yolks
2 tablespoons butter, melted
1 teaspoon (or more to taste) pumpkin pie spice
One 9-inch store-bought frozen pie crust (I’m not above it!)
Preheat oven to 325 degrees. In a large bowl, whisk together pumpkin and next 8 ingredients. Roll thawed pie crust over 9-inch pie plate, crimping edges with a fork. Pour mixture into prepared crust. Bake for 85 to 95 minutes or until center is set and a wooden toothpick inserted in center comes out clean. Let cool for 1 hour before serving.
Buttermilk Whipped Cream
(Makes about two cups)
1 cup heavy whipping cream
1/4 cup buttermilk
3 tablespoons firmly packed brown sugar
1 teaspoon good pure vanilla extract
1/4 teaspoon ground cinnamon
In a large bowl, beat cream with a mixer at high-speed until soft peaks form. Add all remaining ingredients, and beat until stiff peaks form. Plop a big dollop on top of a slice of pie, then sprinkle with cinnamon or pumpkin pie spice. Then EAT!
“What kind of Thanksgiving dinner is this? Where’s the turkey, Chuck? Don’t you know anything about Thanksgiving dinners? Where’s the mashed potatoes? Where’s the cranberry sauce? Where’s the pumpkin pie?” ~ Peppermint Patty
Fall baking is one of my favorite past times, and whether you’re baking this cake for fun or for Thanksgiving, it’s sure to please. My Glazed Double-Chocolate Pumpkin Bundt Cake starts with a boxed cake mix and is filled with classic fall spices. Continue reading “Easy Glazed Double-Chocolate Pumpkin Bundt Cake”
It’s officially holiday season. Let the menu and party planning begin! I’ve put together a holiday inspired meal including a classic combination of flavors, along with some of my family’s traditional recipes that are impressive on the table but simple to execute. These dishes are special enough for Thanksgiving or Christmas dinner, but delicious year ’round. Here’s what’s cookin’: Herb-Roasted Pork Tenderloin, Sautéed Cinnamon Apples, Mama’s Sweet Potato Casserole, Farm-Raised Green Beans and Grandma’s Made-from-Scratch Buttermilk Biscuits. We couldn’t celebrate the holidays without incorporating pumpkin, so for dessert, the Pumpkin Spice Trifle will make its debut appearance.
The star of this show is the Herb-Roasted Pork Tenderloin. This time of year, I think folks get ham and turkey’d out. So, now is a great time to allow pork to step into the limelight. To accomplish that gorgeous golden brown exterior and moist meat, I use a combination of dried and fresh herbs and Georgia olive oil. Season the meat liberally with kosher salt and black pepper. Drizzle it with olive oil, then massage in a healthy amount of fresh basil, fresh rosemary and about a two teaspoons of dried oregano. Here’s a tip: Cook the tenderloin in a 9 x 13 dish, and just before putting it in the oven, add about an inch of water to the pan. Roast the meat at 425 degrees for 25 minutes per pound. Another reason this tenderloin tastes amazing, is because it’s pasture-raised. This little piggie wasn’t given any antibiotics or steroids, and was free to roam and eat Georgia grass. The result is a much more nutritious animal that’s healthier to eat and healthier for our environment. Thanks to my friends at Hunter Cattle Company for raising it.
Nothing compliments pork like a side of delicious cinnamon apples sautéed in butter. This is as simple as it gets. Slice 5 to 6 medium apples about a 1/4 inch thick and saute in four tablespoons of unsalted butter. Allow them to cook down, then season with cinnamon and keep them warm. You don’t even have to peel them!
Green beans may be a popular side item, but served this way you can’t go wrong. My Farm-raised Green Beans also feature Hunter Cattle’s smoked bacon and sweet Vidalia onions and homegrown tomatoes from the Statesboro Mainstreet Farmers’ Market. Cook the bacon and set aside to drain on paper towels. Saute diced onion and tomato in the remaining bacon fat, season with salt & pepper and add to cooked green beans with a pat or two of butter. Top with crumbled bacon. On the left above, Mama’s Sweet Potato Casserole is a regular at every family function. It adds a wonderful pop of color to the plate. The topping, made of chopped pecans, brown sugar, flour and butter–is like candy.
After a mouth-watering meal, a 14-layer cake or heavy pie is overwhelming. My Pumpkin Spice Trifle hits the spot. Complimented by soft spice cake and crunchy gingersnap cookies, it’s like a pillow-y cloud of light fresh whipped cream and vanilla pudding bursting with fall flavors. Plus, it makes a stunning presentation.
For the complete recipes to these dishes and to watch me cook them in action, tune in to my next episode of Statesboro Cooks, premiering in mid-November on local cable Channel 99. Be sure to watch the show to discover my secret to the best buttermilk biscuits you ever tasted! For those outside of the area, I’ll be sure to post the episode right here on Some Kinda Good, so you can watch too. Wishing you and your family a very happy holiday season. Eat well!