All of these heavy cakes are tricky when it comes to baking and frankly… I often make them as cupcakes to insure they are fully baked… if this is your first time, try cupcakes first.
For those of you — like me — who love pumpkin, there is a wealth of wonderful recipes out there and I have tried … or at least studies many of them. They look delicious!
Frankly, I do love the candies and desserts that come with this holiday, but I do like something different. A pumpkin bundt cake means something different to many folks. To me a pumpkin Bundt Cake speaks of pumpkin and the great spices, white raisins, nuts, chocolate chips and a wonderful cream cheese frosting covered with pecans!
So, tomorrow, we’ll be handing out chocolate to the trick or treaters, sitting by a fire pit and enjoying some Pumpkin Bundt Cake!
Not a lot of folks make their own jams and jellies anymore… and this is too bad because the homemade stuff is well worth the little time, effort and practice to make it right.
Blueberry jam isn’t exactly on the top of most shoppers lists, but it should be as it is wonderfully delicious and as my daughter Karla informs me,”Blueberries are very healthy too.” ( That is, if you ignore the large amount of sugar that goes into the process)
The basic recipes are easy and they come with any package of Sure-Jel or equivalent ( this is pectin which adds the body to the mixture). You might consider adding a couple of tablespoons of lemon juice and a bit more sugar… but it is a very nice set of simple recipes.
In the meantime, Karla is happy to have some Blueberry Jam in the house.
Few people try to improve on old standby recipes. They worry about failure or they believe that everything that has been tried has already happened! They couldn’t be farther from the truth. Without question one of the greatest chefs that have ever lived was Marie-Antoine Carême. Chef Carême lived before refrigeration and one of his greatest contributions — in my humble opinion — was in his discovery of how to prepare elaborate meals without spoiling given all the inherent time intensive nature of things and the many perishable ingredients.
Chef Carême used what we would call reduced milk or ‘condensed milk’ as a cream substitute and we can find it in many recipes over the years. The original Key Lime pie was made with condensed milk since lack of refrigeration was a serious issue in many Florida kitchens.
However, I assume you have refrigeration and we can now consider going back to cream (manufacturers cream) as a major improvement for this pie! I also enjoy a topping of homemade glazed pecans and a blend of 7 or so spices. Once you make it this way you will never go back!
When I cook, which is always, I am aware that it is the choice of ingredients that can make all the difference in the outcome of the meal. Yes, there are ways you can salvage a poor cut of meat through exotic preparation, but in reality, it is so much better to start off with the best.
Three kinds of meat and poultry rank high on my scale: 1) those that you grow and oversee their development yourself, 2) buying from a ethical producer (like Cal Poly’s Meat market… read about their program) or 3) buying from a brand name you know for quality and integrity…. like Harris Ranch.
Obviously preparation is another key to the final product. I was once complimented on the cut of rib eye we were barbecuing for a large group of friends…. and they asked where they also could get a cut like that. In this case, it was as simple as buying a standing 7 rib section, taking out the bone and making 2″ cuts yourself… sometimes, it can be all too simple. Plus, recently cut meat looks fresher….
In any event, if any meat is going to be one of the focal points of your special meal, then it is important to find the best.
Roger Freberg
oh yes, neither Cal Poly or Harris Ranch paid me for this plug… but I’ll accept donations! 😉
