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T ese scrumptious Butterscotch Pumpkin Muffi ns only require three ingredients: a cake mix, canned pumpkin, and butterscotch chips. T e end result is an amazing little pumpkin muffi n that will melt in your mouth. Eat them plain or top with a dollop of cream cheese frosting.

When I visit my mother-in-law during the fall season, she always has this delicious fresh apple cake gracing the kitchen counter. Mom doesn’t add the yummy vanilla glaze, but I think it really takes this apple cake over the top.

Mom’s Fresh Apple Cake

3 cups apples, cored, peeled and chopped

(Golden Delicious or Granny Smith) 3 cups all-purpose fl our 2 cups sugar 3 eggs

1 cup canola oil

1/2 cup apple juice or milk 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoon vanilla 2 teaspoon cinnamon 1/4 teaspoon nutmeg

1 cup pecans, halves, separated Icing (recipe below)

Preheat oven to 350-degrees; grease and fl our a Bundt pan. In a large bowl, toss apples with fl our to coat.

Add remaining ingredients and stir to combine. If using nuts break the pecan halves into pieces and add to the batter (save about 10 pecan halves for garnish).

Pour the mixture into prepared pan; make sure to spread the mixture evenly. Bake 50 to 60 minutes, or until a cake tester comes out clean.

Let cake cool in pan 15 minutes before removing to serving plate. Drizzle cooled cake with icing and garnish with pecans.

Icing Recipe

2 cups powdered sugar 2 tablespoons milk 1 teaspoons vanilla extract

Place powdered sugar, vanilla and milk in a bowl and mix together until smooth. If the glaze is to thick, add milk one teaspoon at a time until the mixture reaches desired consistency. Cook’s Note: 2 loaf pans can be substituted for a Bundt pan.

Butterscotch Pumpkin Muffins with Cream Cheese Frosting

1 18.25-ounce spice cake mix, dry 2 cups fresh pumpkin puree or 1 – 15 oz can plain pumpkin 1 cup butterscotch chips or chocolate chips

Preheat oven to 350 degrees. Empty the cake mix into a large bowl. If it looks lumpy then sift the cake mix. Once sifted, add the pumpkin and mix well. Stir in the butter- scotch chips; mix to combine. Spray a mini muffi n pan with nonstick baking spray Using a cookie scoop, drop the batter into each muffi n cup. Keep in mind the way the batter looks in the pan is how your muffi ns will shape after baking. I smooth the tops just a bit.

Bake for 10-12 minutes. Remove from oven and let cool in the muffi n pan for 5 minutes. Remove to a baking rack to cool completely. When completely cool frost with cream cheese frosting or eat plain.

Cream Cheese Frosting

1/4 cup butter or margarine 4 ounces cream cheese 1/2 teaspoon vanilla extract 1-1/2 cups powdered sugar

Using an electric mixer, mix the butter or margarine and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing. Add the vanilla extract and mix. Slowly add the powdered sugar; keep adding until you get the desired sweetness and thickness. If the mixture is too thick you can add a splash of milk. Frost the muffi ns using a star tip and a cake decoration bag. Cook’s Notes: Use the cake mix dry; do not add required ingredients on the back of the box. For a low calorie version leave the muffi ns plain and omit the cream cheese frosting. Chocolate chips can be substituted for butterscotch chips. Recipe yields: 36-38 Mini Muffi ns

As fall arrives, there’s nothing more comforting than a big bowl of hot soup. Garden Harvest Chicken Stew is rich in fl avor and packed full of vegetables. If you still have vegetables producing in your summer garden, this is the perfect recipe.

Garden Harvest Chicken Stew

4 boneless, skinless chicken breasts, cubed 6 medium regular or Yukon Gold potatoes, peeled and cubed

4 large carrots, peeled and sliced thin 1 cup fresh or frozen green beans 1 zucchini squash, cut 1/2 medium onion, chopped 3 cups chicken broth 1 chicken bouillon cube 1 6-ounce can tomato paste 1/4 cup cold water 3 tablespoons cornstarch 2 tablespoons olive oil salt and pepper, to taste

Cut the chicken into bite size pieces. In a large skillet add 2 tablespoons olive oil. Add the chicken and sprinkle with salt and pepper to taste. Sauté the chicken until lightly browned. Remove from pan and set aside when cooked.

In a large slow cooker, combine the rest of the ingredients except for the zucchini, cold water, and cornstarch. Mix well and cook on low for 6 to 7 hours (or high for 4 hours).

The last two hours of cooking add the zucchini. When all the vegetables are soft, in a separate bowl mix together the 1/4 cup cold water and 3 tablespoons cornstarch, stirring until smooth. Gently stir into the stew and cook for an additional 20 minutes or until the sauce thickens. Serve with hot rolls or a wedge of cornbread.

For more delicious recipes, visit Tina at

TexasLiVE | Volume 6 Issue 4 77

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