Create a delightful fall display using pumpkins as pedestal cake stands. Paint artificial or real pumpkins in your favorite color scheme with several shades of chalk paint. Top pumpkins with serving plates, add smaller painted pumpkins with tall and graceful stems, and lots of greenery to establish a beautiful setting. To achieve different heights, stack two pumpkins with a few Gorilla Gel Glue drops and add a serving plate. Fill plates with delightful pumpkin and fall treats and enjoy!
Pumpkin Muffins
Cake:
1 (15-ounce) can pumpkin puree
1 (15.25-ounce) spice cake mix
½ cup light brown sugar, packed
½ cup vegetable oil
¼ cup water
4 eggs
1 teaspoon cinnamon
1½ teaspoon pumpkin pie spice
1 teaspoon vanilla
1 cup chopped walnuts
Optional Icing:
1 cup confectioners’ sugar
3 tablespoons lemon juice
Preheat oven to 350 degrees. For cake, in a bowl, with mixer, beat pumpkin, cake mix, sugar, oil, and water. Beat in eggs. Beat spices and vanilla. Fold in walnuts. Spoon ¾ full into greased muffin tin. Bake for 12 to 14 minutes. Cool on a wire rack. For icing (if desired), in a bowl, whisk together sugar and lemon juice. Drizzle icing over muffins.
Yield: 36-40 mini muffins
Jamie’s Spicy Pecans
4 cups pecan halves
1 stick salted butter, melted
4 heaping tablespoons light brown sugar
½ cup Worcestershire sauce
4 teaspoons red pepper flakes
Zatarain’s Creole seasoning
Preheat oven to 250 degrees. In a bowl, toss pecans in melted butter. Add brown sugar, Worcestershire sauce, and red pepper flakes. Toss until coated. Spread evenly in one layer on a foil-lined rimmed baking
pan. Bake for 20 to 22 minutes, then turn pecans and bake other side for 20 to 22 minutes. Remove from oven, and sprinkle with Creole seasoning. Pour onto paper towels to cool. Store in airtight container or zipper bag in refrigerator or freezer.
Yield: 4 cups
Winnie and Jamie Jackson
Pecan Creek Farm
Meadville
