Fall Fare

In honor of the Fall Feast to be celebrated at The Virtual Kitchen on Tuesday I am posting a couple of our fall favorites. Everyone delights in fall cooking when turning on the oven provides a bit of welcome warmth to take the chill out of the kitchen air. Appetites are hearty, garden produce is bountiful, and steaming hot tea tastes just wonderful. Even more wonderful than it did all summer. Here are two of our culinary heralds of fall.

Rice Pudding

Comfort food doesn't get any more comforting than this!

8 eggs, slightly beaten

5 cups cooked rice

1 cup sugar

2 tablespoons vanilla

1 teaspoon cinnamon

4 1/2 cups whole milk

1 cup raisins, or more

Preheat oven to 325. Mix all ingredients in a lightly buttered four quart oven safe bowl. Place the bowl in a shallow baking pan and fill to about an inch deep with boiling water. This provides steam during the cooking process. Bake for approximately 60-90 minutes until done. A knife inserted near the center should come out clean. Delicious served warm. My husband likes his with milk on top. I do not, but it has never come between us.

10/26/07 7:10pm

7/26/07 7:36 pm

All gone!

Mom's Pumpkin Spice Cake

I just made one of these yesterday but I did not get a photo. I won't bother to show you the now empty cake platter. 'Nuf said!

1/2 cup oil

1/2 cup butter, softened

1 1/2 cups sugar

4 eggs

1  can pumpkin (15 ounce)

2 1/4 cups flour (I use half whole wheat)

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

1 1/2 teaspoons cinnamon

1/2 teaspoon ginger

1/2 teaspoon nutmeg

1 teaspoon cloves

Preheat oven to 325. Grease and flour a bundt pan. Beat butter, oil and sugar in mixing bowl with a wooden spoon. Mix in eggs, then pumpkin. Add dry ingredients and stir until blended. Spread in prepared pan. Bake approximately 45 minutes or until it tests done. Cool 10 minutes, then remove from pan.

Prepare an icing with 1 1/2 cups confectioners' sugar, 1/2 teaspoon cinnamon, 1/2 teaspoon cloves, and enough milk to make a proper drizzling consistency. Drizzle over cake. Enjoy with a cup of tea! You knew I'd say that ;-).

A big thank you to Kristen, our ever gracious hostess!

Comments

[Kristen Laurence]

Kimberlee, I love that you photographed the empty dish! I'm looking forward to trying both of these recipes this fall, and I have perfect occasions for both of them!

[Meredith]

We adore rice pudding at our house, I can' wait to try your recipe!! That cake sounds scrumptious as well, thanks for sharing these :)

[Jennifer]

I am actually making your pumpkin spice cake at this very moment! However, you forgot to include exactly how much sugar to use!!! Oh no!!! I'm going to guess and hope it comes out alright!!!

JENNIFER

[Jennifer F.]

Thanks for sharing these recipes - can't wait to try them!

[Stephanie@inspired]

This looks wonderful! I think I will make this tomorrow for a Sunday School Fellowship! How perfect! Do you think it would work nicely with all whole wheat (as I only use fresh ground whole wheat)?

Thanks
Stephanie

[Stephanie@inspired]

Just wanted to let you know...I made the cake. Talk about Yummy! I compared it to the pumpkin spice cake I used to make. Almost the same recipe except they call for 1 cup of oil and you use 1/2 cup with 1/2 cut of butter. I can taste the butter, great addition! I am going to post it in the future on my blog. Another change that I made was using a combination flour of 1 part millet flour to 3 parts soft white wheat. That is my typical cake blend. Wow is it good! I also increased the baking powder to 2 teaspoons instead of one!!! I did break it getting it out of the pan but the icing will cover that. When I post it (with pictures) I will let you know and link back here!!!

Stephanie

[Stephanie@inspired]

I should receive an award for number of times one person comments to a single post!! Well, I wanted to let you know I posted about this cake! You can find it here:

http://www.homeschoolblogger.com/inspired/424037/

Hope you like!!
Stephanie