Autumn Recipes


Mom’s Pumpkin Pie Cake


1 (29 oz) can pumpkin, or equivalent home baked pumpkin

4 eggs

1 (13 oz) can evaporated milk

1 ½ cup sugar

2 tsp. cinnamon

1 tsp. ginger

½ tsp. nutmeg

1 pkg. yellow cake mix

1 cup melted margarine

1 cup chopped nuts

Beat all except cake mix and put in ungreased 9x13 inch cake pan.  Sprinkle dry cake mix over mixture.  Pour melted margarine over cake mix and sprinkle with chopped nuts.  Bake at 350 degrees for one hour.  Top with whipped cream, if desired.


Adam’s Harvest Soup


1 pound lean ground beef

¾ cup chopped onion

2 garlic cloves, minced

3 ½ cups water

2 ¼ cups chopped peeled sweet potatoes

1 cup chopped red potatoes

1 cup chopped peeled acorn squash

2 teaspoons beef bouillon granules

2 bay leaves

½ teaspoon chili powder

½ teaspoon pepper

1/8 teaspoon ground allspice

`1/8 teaspoon ground cloves

1 can (14 ½ ounces) diced tomatoes, undrained


In a large saucepan, cook beef and onion over medium heat until meat is no longer pink.  Add garlic; cook 1 minute longer.  Drain.  Add the water, potatoes, squash, bouillon, bay leaves, chili powder, pepper, allspice and cloves.  Bring to a boil. 


Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.  Add the tomatoes.  Cook and stir until heated through.  Discard bay leaves.  Yield:  6 servings. 





Autumn Muffins


1 egg

½ cup milk

½ cup mashed cooked squash or pumpkin

¼ cup melted shortening

1 ½ cups flour

½ cup sugar

2 tsp. baking powder

½ tsp. salt

½ tsp. cinnamon

½ tsp. nutmeg

½ cup seedless raisins


Heat oven to 400 degrees.  Grease bottom of muffin cups or use paper baking cups. Beat egg slightly with fork.  Stir in milk, squash or pumpkin, and shortening.  Blend dry ingredients and stir in just until flour is moistened.  Batter should be lumpy.  Fold in raisins.  Fill greased muffin cups two thirds full.  Sprinkle ¼ tsp. sugar over each muffin.  Bake 18-20 minutes.  Serve hot.  Makes 12 muffins.