buttermilk pumpkin cake with maple buttermilk glaze

I made this cake this afternoon and  it was so good, I can't begin to tell y'all how good it is. Bake this cake

For cake

 (3/4 cup) butter flavored crisco
 2 1/4 cups all-purpose flour plus additional for dusting pan
 2 teaspoons baking powder
 1 teaspoon baking soda
 1 teaspoon cinnamon
 3/4 teaspoon ground nutmeg

  1/2 teaspoon salt

 1 1/4 cups canned pumpkin pie filling
 3/4 cup well-shaken buttermilk
1 teaspoon vanilla
 1 1/4 cups granulated sugar
 3 large eggs

cream the butter and sugar until a pale yellow color about 3 to 5 minutes, add eggs one at a time about a minute apart. Mix all the dry ingredients flour, spices, baking powder and baking soda, salt. Mix buttermilk and pumpkin pie filling whisking it together. alternate the mixing the flour mixture and buttermilk mixture until mixed well. pour into a well greased and floured bundt pan and place in oven at 350 for about 50 minutes.

Maple buttermilk glaze

1 cup of confectionery sugar

3 tbsp of buttermilk

2 tbsp of maple syrup

mix all the ingredients, and drizzle over the cake

Drinking Custard

Here is a traditional southern recipe that a lot of southern's make instead of eggnog, it is also called boiled custard, it is rich and oh so good. If you love eggnog, you will love this. Merry Christmas Y'all

3 cups whole milk
1 cup heavy cream
1 whole vanilla bean, or 2 teaspoons vanilla extract
8 large egg yolks
¾ cup sugar
Prepare the bottom of a double boiler with simmering water. Put the milk, cream, and if using, the vanilla bean in the top of a double boiler and bring it to a simmer over direct medium heat. Transfer it to the bottom half with its simmering water.
In a heatproof bowl, beat together the sugar and egg yolks until it is light and smooth and ribbons off the spoon. Slowly beat in a cup of the hot liquid to temper the eggs, then slowly beat the eggs into the hot milk and cream.
Cook, stirring constantly until the custard is thick enough to coat the back of a spoon, about 5 minutes. Take the top pot from the heat and continue stirring until it has cooled slightly, about 4 minutes more. Remove the vanilla bean, if used. Stir in the extract, if using, and if serving cold, stir until it is cooled, then let it cool completely and refrigerate until well-chilled.

My dad's favorite gingerbread cake

I remember as a kid, we would go up home to narrows virginia at christmas, to vist my daddy's people. My Great Aunt Elgie would alway make my dad a gingerbread cake. My dad is no longer with us, but I still make  my  Great Aunt's gingerbread cake in remembrance of daddy, and my hubby loves it too.

1/2 cup white sugar

1/2 cup butter

1 egg

1 cup molasses

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon salt

1 cup hot water

Directions

1. Preheat oven to 350 degrees F. Grease and flour a 9 inch square pan or bundt pan.
2. In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
3. In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
4. Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool  on a cake rack  before serving.

maple chipotle wings

this is my recipe, I make it during the holidays and the hubby and kids love it.

chicken wings ( I use the drumettes)
1 stick of butter
1 cup of ketchup ( I use Hunts)
1 chipotle pepper ( I buy the canned ones in adobe sauce)
1/2 cup of maple sryup
1 tbsp of vinegar


first I bake the chicken drummettes.  I melt the butter in the saucepan, then chop the chipotle pepper up and to butter, add ketchup  and maple sryup plus a the vinegar. I generally cook the sauce until it thickens. I then toss in a large bowl with the cook drummettes until the wings are coated with the sauce

Mini Pumpkin Pecan Orange Soaked Cakes

Here is a recipe I found on the http://www.verybestbaking.com/

 and it was really good. I also plan on making some for holiday gifts too. I love homemade baked items during the holidays, from friends and family. I also love to bake and give them to friends and family myself. Merry christmas Y'all

Mini Pumpkin Pecan Orange Soaked Cakes

Ingredients

• 1/2 cup chopped pecans
• 1 pkg. (18.25 oz.) spice cake mix
• 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
• 1 cup vegetable oil
• 4 large eggs

Directions

PREHEAT oven to 350º F. Grease and flour two 6-cake mini Bundt pans. Sprinkle nuts over bottom.

COMBINE cake mix, pumpkin, vegetable oil and eggs in large mixer bowl. Beat on low speed for 30 seconds or until blended. Beat for 4 minutes on medium speed. Spoon about 1/2 cup into each mold.

BAKE for 20 to 25 minutes or until wooden pick inserted in cakes comes out clean. Remove from oven. With back of spoon, carefully pat down dome of each cake to flatten. Let cool in pans for 5 minutes. Invert cakes onto cooling rack(s). Poke holes in cakes with wooden pick. Spoon a tablespoon of Orange Syrup over each cake. Allow syrup to soak in. Cool completely before serving or wrapping for gifts.

FOR ORANGE SYRUP:
PLACE 1/4 cup butter, 1/2 cup granulated sugar, 2 tablespoons water and 2 teaspoons grated orange peel in small saucepan. Bring to a boil. Remove from heat. Stir in 2 tablespoons orange juice.

Mama’s Divinity

As a southerner you have to make divinity for Christmas, it is pretty traditional in my family here is the recipe that, I use during the holidays. Merry Christmas Y'all

Mama’s Divinity

Ingredients:

2 cup chopped pecans
1 teaspoon pure vanilla
3 egg whites
3/4 cup cold water
1 cup white corn syrup
4 cup sugar

Directions:

In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water. Stir only until sugar has dissolved. Do not stir after this point. Cook syrup mixture until it reaches 250 degrees on a candy thermometer, bringing it to a hard ball stage.

While the syrup is cooking, beat the egg whites until stiff peaks form. Once the sugar mixture reaches 250 degrees, carefully pour a slow steady stream of syrup into the stiffly beaten egg whites, beating constantly at high speed. Add the vanilla and continue to beat until mixture holds its shape, approximately 5 minutes. Stir in pecans.