Pumpkin, Pumpkin and more Pumpkin.... 32 of my favorite recipes using Pumpkin!

It's the beginning of the Fall season and that means Pumpkin recipes. I decided to post them together in a collection of my favorites.

I'll start with a Breakfast Pumpkin Coffee Cake:

Here's what you'll need:
9"X 13" baking dish
preheat the oven to 325 degrees

Cake Ingredients:
1/2 C vegetable oil
3 eggs
3/4 C granulated sugar
1 tsp maple extract
1 C sour cream
1/4 C whole milk
2 C flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

Filling ingredients:
1 - (15oz.) can of pumpkin puree ( not pie filling)
3/4 C granulated sugar
1 tsp salt
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1/4 tsp nutmeg
1/8 tsp ground cloves
2 eggs

Topping ingredients:
1/3 C butter, softened
1 C brown sugar
1 tsp cinnamon
1 tsp pumpkin pie spice
nutmeg

Cake directions:
In a stand mixer with a paddle attachment:
Oil
Eggs
Sugar
Maple Extract
Sour Cream
Milk
Beat for 3 minutes.

In a mixing bowl:
Flour
Baking Soda
Baking Powder
Salt
Whisk well.
Add to wet ingredients.
Mix just to combine.

Pour half of the batter into the pan.
Smooth with an offset spatula.
Set the remaining bater aside.

Filling directions:
In a medium mixing bowl:
Pumpkin Puree
Sugar
Salt
Cinnamon
Pumpkin Pie Spice
Nutmeg
Cloves
Eggs
Whisk well.
Gently drizzle the filling over the first layer.
Smooth with an offset spatula trying not to get the layers mixed.

Topping directions:
In a small bowl:
Butter
Brown Sugar
Cinnamon
Pumpkin Pie Spice
Mix well to create a crumble using two forks.
Sprinkle the topping evenly over the top of the cake.
Sift some nutmeg over the entire top.

Bake for 50 - 60 minutes, until a toothpick in the center comes out clean.
Remove the pan to a rack and cool completely before serving.

Enjoy!
Peace in the Kitchen!


Pumpkin Pie Bars from Pillsbury

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 11" X 7" Rimmed Sheet Pan lined with Parchment Paper having over all 4 sides by 2". I cut 2 separate pieces.
Spray with a Cooking Spray or brush well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

1 can of Pillsbury refrigerated Crescent Recipe Creations Seamless Dough Sheet.
2 Large Eggs
1 (15oz.) can of Pure Pumpkin
1 C Heavy Cream
1/2 C Brown Sugar
1/4 tsp Corn Syrup
1 TBS Pumpkin Pie Spice
1/2 tsp Salt

Whipped Cream and Pumpkin Pie Spice for Garnish

Roll out the Dough and press into the pan on the bottom and up the sides.

In a large mixing bowl with an electric hand mixer:
Eggs
Pumpkin
Heavy Cream
Brown Sugar
Corn Syrup
Pumpkin Pie Spice
Salt
Beat well.

Pour over the Dough.
Bake 45 - 55 minutes.

Remove pan to a rack and cool for 1 1/2 hours.
Lift the parchment paper and transfer the bars to a flat surface.
Cut into squares.
Garnish each serving with Whipped Cream and dust with Pumpkin Pie Spice.

Enjoy!
Peace in the Kitchen!




I love all pans made by Nordic Ware. Cake Pans, Loaf Pans, Bread Pans, Bundt Pans  and the designs go on and on and on.
We have so many of them and they just keep coming out with new designs. I just told my wife about a new Pumpkin Patch Design that I want and she said....... "we have one.  I looked and we do have one, but it's not the same design. They came out with a newer and bigger version of a (similar, but not quite the same) design. They're really good at that so of course I have to get the new one.
Use a traditional loaf pan if you don't have a decorative one.

Here's the pan we have:

Here's the adapted recipe for Orange Spice Pumpkin Bread:

1 1/2 C Flour
1/2 tsp Baking Powder
3/4 tsp Baking Soda
1/4 tsp Salt
1/2 tsp Ground Ginger
1/4 tsp Nutmeg
1/4 tsp Allspice
1 tsp Cinnamon
10 TBS Butter, melted
1/2 C Packed Brown Sugar
1 C Granulated Sugar
2 tsp Orange Zest
3 Eggs, beaten
1 C Pumpkin Puree

Glaze:
3/4 C Water
The Zest of 1 Orange
2 TBS diced candied Ginger
1/2 C Granulated Sugar

Preheat the oven to 350 degrees.
Brush the pan well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil, Flour) I start with 1 C of each mixed well in a jar and kept refrigerated. I always have it available for all of my baking needs. It's amazing in the most intricate Bundt Pan designs.

In a large mixing bowl, sift together:
Flour
Baking Powder
Baking Soda
Salt
Ground Ginger
Nutmeg
Allspice
Cinnamon
Whisk well and set aside.

In a stand mixer with a paddle attachment:
Butter
Brown Sugar
Granulated Sugar
Orange Zest
Beat for 2 minutes.
Add:
Eggs
Pumpkin Puree
Beat just until incorporated well about 2 -3 minutes.
Fold in the flour mixture in two additions, by hand with a rubber spatula.

Pour the batter into the prepared loaf pan and bake for 55 minutes. A toothpick inserted in the center should come out clean.
Transfer the pan to a rack for 15 minutes.

Make the glaze:
In a small saucepan on medium heat:
Water
Orange Zest
Candied Ginger, finely minced.
Simmer, covered for 3 minutes.
Strain the mixture through a fine mesh sieve over a glass measuring cup.
Pour 1/2 of the mixture into a clean saucepan and discard the rest.
Whisk in the granulated sugar.
Return to a simmer over medium heat and cook uncovered for 2 minutes to thicken.

Transfer the cake onto a work surface and gently tap the pan to loosen the cake. Set the rack over a sheet pan lined with waxed paper.
Invert the cake onto the rack, remove the pan and turn the cake over so it's right side up on the rack.
Use a pastry brush and cover the cake with the glaze.
Let it cool completely before serving.

Enjoy!
Peace in the Kitchen!


Pumpkin Pie Spiced Pecans:

1 Egg White
2 1/2 C Pecan Halves
1 tsp Water
3/4 C Granulated Sugar
1 TBS Pumpkin Pie Spice Mix
3/4 tsp Salt
In a large bowl:
Beat Eggs Whites until stiff.
Add:
Pecans and toss to coat well.

In a small bowl:
Sugar
Pumpkin Pie Spice
Salt
Whisk well.
Sprinkle this over the Pecans and stir to coat well.

Spray a 9"X13" Pan with vegetable cooking spray.
Pour the nuts evenly into the pan.
Bake for 20 minutes.
Remove from the oven and transfer the nuts to a parchment paper lined sheet pan and cool completely.
Break into pieces when cooled.

Enjoy!
Peace in the Kitchen!

Pumpkin Chiffon Pie:

It's June and I'm already thinking ahead to Thanksgiving and Christmas. I spent my career as a retail executive and I never had time enough to get things done at home for the Holidays, because I was so busy creating Holiday Magic at the store for all of you to enjoy during the season.
Now that I'm retired, I can spend time planning our family Holidays.

I found this recipe that was my Grandmothers favorite Thanksgiving Pie.
This may have been my mother's handwriting.
It's classic and vintage and I'll make it this year.

I was going to rewrite it for the blog but I decided to simply post a picture of the original recipe card.

Now that I've posted the picture, I'll explain some of it. It
may be difficult to read.

"Blend together": - all ingredients.
"Fold in 3 stiffly beaten egg whites."
"Turn into 9" unbaked pie shell."
"Bake 450 degrees for 10 min. then 325 degrees for 45 - 50 min. more."
"Top with cool whip & nuts."

I think the pie was topped with chopped walnuts. My grandmother rarely used pecans. I think walnuts were more abundant then.
I'll use pecans or hazelnuts.

This card was probably written in the early 1950's, when my Grandmother taught my mother how to make it.
We probably had it every year for Thanksgiving.

Enjoy!
Peace in the Kitchen!

Pumpkin Dutch Baby in a Cast Iron Skillet:

3 eggs

1/2 C flour

a pinch of sea salt

1/3 C heavy cream

1/2 C canned pumpkin (make another one with the other half)

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp allspice

1/4 tsp ground ginger

1 tsp vanilla

3 TBS butter

Preheat the oven to 400 degrees.

Place a 10" Cast Iron Skillet in the oven until it's hot.

Whisk eggs in a mixing bowl.

Add flour and salt and whisk well.

Add:

cream

pumpkin

all of the spices

vanilla

Mix well and set aside.

Put butter in the hot skillet and swirl it around to coat the pan.

Pour batter in the pan.

Bake for 20 - 25 minutes until it puffs and is golden brown.

Dust with confectioner's sugar and serve from the skillet.

Enjoy!

Peace in the Kitchen!

Pumpkin Spiced Popcorn:

What a great Halloween Snack...... or anytime during the Fall season.

There are so many recipes available for this tasty Fall Treat.
Here's an adaptation to create my favorite one.

Here's what you'll need:
Preheat the oven to 250 degrees.
2 - large rimmed Sheet Pans, preferably non stick.

1 C un popped, popping corn
Pop the kernels according to package directions. Remove any un popped kernels. (the corn will be baked and you don't want the kernels to pop in the oven)
Place the Popped Corn in a large mixing bowl or a Stock Pot.

16 TBS Butter
1/2 C Corn Syrup
1 C Brown Sugar
1 C Granulated Sugar
1 tsp Salt
3 TBS Pumpkin Pie Spice
1/2 tsp Baking Soda
1 tsp Vanilla
1/2 C Milk Chocolate Chips

In a medium saucepan:
Melt Butter on low heat.
Add:
Corn Syrup
Brown Sugar
Granulated Sugar
Salt
Pumpkin Pie Spice (recipe at the end)

Increase heat to medium until it begins to boil, stirring constantly.
Once it reaches a boil, continue for 5 minutes, without stirring.
Gently pour 1/2 of the caramel mixture over the popcorn, toss well with a wooden spoon.
Add remaining until evenly coated.

Spread onto Sheet Pans.
Bake for 1 hour, stirring every 15 minutes.
Remove and allow to cool completely on a cooling rack

Melt Chocolate Chips in a Microwave and drizzle evenly over the corn.
Allow to set completely and break into pieces to serve.


Pumpkin Pie Spice:

1/4 C Cinnamon
2 TBS Ground Ginger
1 TBS Ground Nutmeg
1 TBS Ground Clove
Mix all together and store in a jar.

Enjoy!
Peace in the Kitchen!

Pumpkin Pie Cake:
This is one of my Best of the Best Recipes!

9x13 baking dish, greased with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
I use this Pan Release for all of my baking.


Pumpkin Pie Cake

1 box yellow cake mix
8 TBS butter, room temperature
4 eggs
2- 26 oz. cans pumpkin
1- 5 oz. can evaporated milk
1/2 C brown sugar
1/2 C sugar

Topping:
2TBS cinnamon
4 TBS chilled butter, cut into pieces
1/4 C sugar
1C chopped pecans


Measure 1C of the cake mix and set aside for the topping.
Place remaining cake mix, 8 TBS butter and 1 egg in a mixing bowl , mix on low speed
until evenly combines, about 1 minute
Using your fingers, press evenly over the bottom of the pan.

Filling:
In the same mixing bowl ( no need to clean it)
Mix pumpkin,milk,1/2C brown sugar,1/2C sugar, 3 eggs and cinnamon, mix on low
about 30 seconds..... increase speed to medium and mix until it lightens in color and texture, 1-2 minutes more.
Pour filling over the crust, spread evenly.

Topping:
Place remaining 1/4 C sugar , chilled butter and reserved cake mix in a clean bowl and work
with your fingers until crumbly.
Add pecans by hand and work the dough to incorporate the nuts.
Distribute evenly over the filling.
Bake 70 minutes until the middle no longer jiggles when the pan is shaken and the pecans begin
to brown.
Cool before cutting into squares.

Enjoy!
Peace in the Kitchen!

Bourbon Pumpkin Pie:

2 TBS butter
3/4 C sugar
3 eggs
1/2 tsp ground ginger
1/4 tsp nutmeg
1/2 tsp cinnamon
1 C canned pumpkin
1 C evaporated milk or heavy cream
1/4 C Irish  Whiskey
1-9" unbaked pie shell

Cream butter & sugar
Add eggs, one at a time, beating after each addition
Add remaining ingredients, beating well
Pour into the shell
Bake 450 degrees for 10 minutes
Reduce heat to 325 degrees and continue baking for another 45 minutes

Enjoy!
Peace in the Kitchen!

Pumpkin Cream Cheese Truffles:

1/2 C white chocolate chips
2 C white chocolate almond bark ( 4-5 squares)
1/3 C gingerbread cookie crumbs + more for garnish
1/4 C graham cracker crumbs + more for garnish
1/4 C canned pumpkin puree
1 TBS powdered sugar
1/2 tsp orange zest
1/8 tsp cinnamon
a pinch of salt
2 oz. cream cheese, softened

Melt 1/2 C white chips in a microwave
Stir often
Transfer to a large bowl
Add gingersnap crumbs, pumpkin, graham cracker crumbs,sugar,
zest, cinnamon, salt and cream cheese , beat with an electric mixer until smooth
Transfer to a shallow bowl, cover and chill until solid enough to roll into a truffle, about 2 hours
Line a cookie sheet with parchment paper
Melt remaining 2 C of almond bark and transfer to a small bowl
Scoop truffles with a small cookie scoop, roll in your hands and drop into the chocolate
Gently spoon the chocolate to coat the truffles
Using a spook or fork, lift the truffles out of the chocolate and shake off excess and place on the cookie sheet
Sprinkle the tops with extra gingerbread cookie and graham cracker crumbs
Chill 1 hour in the refrigerator

Enjoy!
Peace in the Kitchen!

Here's a vintage recipe for a cross between a Muffin and a Cupcake.
I call it a Muffcake!
It's a frosted Muffin...... anyway, you get the idea.

I consider this to be a Best of the Best recipe

1 C Pecans, roasted. ( preheat the oven to 350 degrees and roast the nuts in a single layer on a baking sheet for 8 minutes, or until golden brown.
 Cool completely and roughly chop.

1/2 stick butter, room temperature
1 C firmly packed brown sugar
1 egg
1 15oz. can pure pumpkin
1 tsp vanilla
2 C all purpose f;our
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 C chopped dates ( I know, you say you don't like dates, but this is a necessary ingredient and once you taste these, you'll agree)

Icing:
1 3oz. package of cream cheese room temperature
Zest of 1 orange
1 tsp of the orange juice
2 C powdered sugar


Spray a 12 cup muffin pan with a vegetable spray or grease with your preference. I use my pan release recipe posted earlier on the Blog.

In a Mixer with a paddle attachment:
Medium Speed
Cream the butter and  brown sugar until well combined, about a minute.
Add the egg and continue for 1 minute more.
Add pumpkin and Vanilla and beat until combined.
Mix in the flour, baking soda, baking powder and salt.
By hand, stir in the dates and Pecans until well combined and the batter is moist.
The batter will be thick.

Spoon the batter into the muffin cups, filled just to the top.
Bake 20 minutes
Cool them in the pan for 10 minutes and then invert onto a cooling rack and cool completely( at least 30 minutes before frosting them)

Icing:
In a mixer on medium speed, with a paddle attachment
Beat cream cheese and orange juice about 30 seconds.
Gradually add powdered sugar 1/2 C at a time until incorporated well each time.
By hand, stir in the orange zest

Frost the muffins.
The icing will set after 45 minutes and you can wrap them individually in plastic wrap to store in the refrigerator, if you have any left!

Enjoy!
Peace in the Kitchen!


I know this sounds like a Holiday recipe, and it is...... but it's never too early for me to plan a Holiday menu. I'll serve this at Thanksgiving.

Pumpkin Cheesecake with Ginger Walnut Crust:

• 4 oz gingersnap cookies (20- 1 3/4-inch cookies)
• 1 C walnut halves, divided
• 4 teaspoons canola oil
• 12 oz. cream cheese 
• 1/2 C granulated sugar
• 1/2 C packed dark brown sugar
• 2 tsp  pumpkin pie spice ( my homemade recipe can be found under Tips, Hints and More on the Blog) I keep it in a jar in the pantry.
• 3 large eggs
• 1 TBS vanilla extract
• 1 16-oz container cottage cheese 
• 1 15-oz can unseasoned pumpkin puree

1. Preheat oven to 325°F. Spray a 9-inch springform pan with cooking spray. Tightly wrap the outside of the pan, bottom and sides, with heavy-duty foil to help keep the water bath from leaking into the cake. Put a kettle of water on to boil for the water bath.
2. Blend cookies and 1/3 cup walnuts to a fine meal in a food processor. Drizzle in oil and process, scraping the sides as needed, until the crumbs are evenly moistened. Press the crumb mixture firmly into the bottom of the prepared pan. Place the pan in a roasting pan and set aside. Clean the food processor.
3. Beat cream cheese, granulated sugar, brown sugar and pumpkin pie spice in a large bowl with an electric hand mixer on medium-low speed until the spice is incorporated. Increase speed to medium-high and beat until completely smooth, scraping down the sides occasionally. Add in eggs one at a time, scraping down the sides occasionally. Add vanilla.
4. Process cottage cheese in a food processor until completely smooth and creamy, about 2 minutes, scraping down the sides once. Gradually beat the cottage cheese and pumpkin puree into the cream cheese mixture on medium speed with a hand mixer. Scrape down the sides and beat a final time to make sure no streaks remain. Pour the batter into the crust.
5. Pour enough boiling water into the roasting pan to come 1 inch up the side of the springform pan to create a hot water bath for the cake. Carefully transfer the roasting pan to the oven. Bake the cheesecake until it’s set around the edges but the center still jiggles slightly, 1 1/2 to 1 3/4 hours.
6. Remove the roasting pan from the oven. Let the cake cool in the water bath until the water is room temperature. Coarsely chop the remaining 2/3 cup walnuts. Toast them in a dry skillet over medium-low heat until fragrant, 3 to 5 minutes. Remove the pan from the water bath. Remove the foil. Sprinkle the walnuts on the top of the cheesecake.  Refrigerate, uncovered, at least 4 hours. Cover and refrigerate overnight if desired.

Enjoy!
Peace during the Holidays!

Pumpkin Streusel Cheesecake Bars:

Cookie Base:
1 pouch (1 lb. 1.5 oz.) Betty Crocker Oatmeal Cookie Mix
1/2 C crushed gingersnap cookies
1/2 C chopped pecans
1/2 C cold butter

Filling:
2 packages (8oz. each) cream cheese, softened
1 C sugar
1 C canned pumpkin ( not pie filling)
2 TBS flour
1 TBS pumpkin pie spice ( my homemade recipe is under Tips,Hints and More on the blog)
2 TBS heavy cream
2 eggs

Toppings:
1/3 C Chocolate Topping ( store bought in a jar)
1/3 C Caramel Topping (store bought in a jar)

In a large bowl, stir together:
cookie mix
crushed gingersnap cookies
pecans
Cut in butter using a pastry blender or 2 forks, until crumbly
Reserve 1 C of the mixture for topping

Press remaining mixture in the bottom of an un greased 9"X13"pan
Bake at 350 degrees for 10 minutes
Cool 10 minutes

In a large bowl, beat together cream cheese and sugar with an electric hand mixer on medium speed until smooth
Add remaining filling ingredients
Beat until well blended
Pour over warm cookie base
Sprinkle with reserved topping

Bake at 350 degrees for 35 - 40 minutes or until center is set
Cool 30 minutes
Refrigerate 2 hours

Before serving, drizzle with chocolate topping and then caramel topping

Cut 6 rows x 4 rows
Store covered in refrigerator

Enjoy!
Peace in the Kitchen!


Pumpkin Mousse Napoleons:

This is an original creation. It can be adapted to any flavor of mousse.
It's an impressive looking dessert, yet, quite simple.

I traditionally serve the Pumpkin Napoleons at Thanksgiving. If another flavored is used, they can be served at various other occasions during the year.

I added additional recipes for my other favorite flavors. Chocolate would also be great and dust the tops with a good Dutch Cocoa.

I previously posted my favorite Pastry Cream that would be incredible as a Napoleon, I'll add it to the end of this page. It's my favorite, simple and Best of the Best recipe for an easy pastry cream.

Serve alone or layered between baked wontons:
12 wonton wrappers ( this would be for 6 servings, adapt the number for your needs)
2 TBS granulated sugar
powdered sugar
vegetable spray

Arrange wontons on a Silpat lined baking sheet
Spray them lightly with vegetable cooking spray
Sprinkle the tops with granulated sugar

Bake at 400 degrees for 5 minutes
Remove and cool completely on a wire rack.

Create Napoleons with 2 wontons layered with mousse in between them.
Top with a dusting of powdered sugar.


1 can pumpkin
3 C heavy cream
3/4 C sugar
1/2 tsp pumpkin pie spice
1 TBS vanilla
Gingersnaps for garnish when served alone.

Combine, in a medium saucepan on medium heat:
pumpkin
1 C cream
sugar
spice
Simmer for 5 minutes
Cool completely

Whip remaining cream and vanilla
Fold into the pumpkin mixture

Pour into serving dishes and top with crumbled ginger snaps or create Napoleons.

Enjoy!
Peace in the Kitchen.

Hotel Bristol's Soupe de Courge a la Creme:

1976, from my Best of the Best Recipes

I've made this Soup many times. I used to prepare it for Thanksgiving

It's a Cream of Pumpkin Soup (made, baked and served in the Pumpkin) The juice of the Pumpkin, as it bakes, adds a great flavor to the soup.

1- ( 7 - 8 lb.) Pumpkin ( Cut a circle around the top and keep the stem on)
4 Cups of Croutons
1 1/4 C Grated Swiss or Emmenthal Cheese
4 C Half and Half
Salt
Fresh Ground Pepper
Ground Nutmeg, a good pinch

As mentioned above, cut off the top of the Pumpkin and reserve for an attractive cover when serving this Soup.

Scrape out the pumpkin using a large heavy spoon, remove the seeds, maintaining all of the meat of the pumpkin

Fill the shell of the Pumpkin 3/4 full with alternating layers of Croutons and Cheese

Season the Half and Half with Salt, Pepper and Nutmeg
Pour the mixture into the Pumpkin
Replace the top of the Pumpkin
Place it in a Roasting Pan
Bake in a pre-heated 350 degree Oven for 2 hours.
Stir occasionally

Carefully remove it from the oven to a serving platter, serve it from the Pumpkin, at the table

Ladle into Soup Plates

Enjoy!
Peace in the Kitchen!


Amish Pumpkin Cream Cheese Muffins:

I have to take some liberty with this recipe. It was very vague in the instructions.

It came from one of my vintage Amish cookbooks from the Mennonite Central Conference Sale in Kansas.

2 beaten eggs
1/2 C pumpkin
1/2 C milk
1/4 C vegetable oil
1 1/2 C flour
1/2 C sugar
3 tsp baking powder
1 1/4 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg

In a medium bowl, mix all of the ingredients well.

Filling:
3 oz. cream cheese, softened
1 TBS sugar
1 TBS milk
Whisk well in a small bowl, creating a smooth topping

Grease the bottoms only of a 12 cup muffin tin or line them with paper liners.

Fill the cups 2/3 full of batter.
Put 1 tsp of the filling on top of the batter and swirl it with a knife.

Bake at 400 degrees for 20 - 22 minutes or until golden brown.

Enjoy!
Peace in the Kitchen!


Pumpkin Biscuits:

1 1/4 C flour
2 TBS + 1tsp sugar
1 TBS + 1tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp cinnamon
3/4 C canned pumpkin puree
1/4 C butter, melted

Serve  warm with Honey Butter, recipe to follow.

Large Bowl, sift together:
flour
sugar
baking powder
salt
nutmeg
cinnamon

Add:
pumpkin
nutter
Mix Well

Place dough on a floured surface
Knead until smooth
Roll out to 1/2" thick
Cut biscuits with a 2" round biscuit cutter

Place on a sheet pan
Bake at 400 degrees 10 to 12 minutes


Honey Butter:
1 C butter, softened
1/4 C honey
Whisk together until smooth

Enjoy!
Peace in the Kitchen!



I love Pumpkin Pie..... any kind of Pumpkin Pie. There are so many variations. I've always wanted to make one from a fresh pumpkin. I'm making this one for our Thanksgiving dinner this year.

Homemade Pumpkin Pie from Scratch:

2 C fresh cooked pumpkin ( 1-2 small pie pumpkins. Remove the stems, quarter them, remove the seeds and string. Steam the quarters in a steamer over boiling water until tender,( I did them in a tall Pasta Pot and it took about 45 minutes) Allow the pieces to cool. The skin will be easy to peel off. Mash the pumpkin with a stick blender or in a food processor.)

Pie pumpkins are small and dense and usually have a medium or dark orange color. They usually appear in markets and grocery stores in September, and continue to be sold through November. The most common variety is the deliciously flavorful sugar pie, but other eating pumpkins may include winter luxury, deep red, and golden cushaw.

3 eggs
1 (12oz.) can of evaporated milk
1/2 C milk (or Egg Nog) I make mine with Egg Nog
3/4 C sugar
1/4 tsp salt
1/4 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp nutmeg
1 tsp cinnamon
1-9" unbaked deep dish pie crust

Place the crust in a deep dish pie plate

In a bowl, combine
pumpkin
sugar
salt
cloves
ginger
nutmeg
cinnamon
Mix well

In a bowl, whisk:
eggs
evaporated milk
milk
Whisk well

Add wet mixture to dry mixture
Mix well

Pour filling into the pie shell ( if you have more than you need, save for mini pie tarts)
Place pie pan on a cookie sheet
Bake at 400 degrees for 50 minutes or until a knife comes out clean when tested in the center of the pie.
Use a pie crust shield if needed halfway through to avoid burning the crust.

Cool  completely on a wire rack
Refrigerate and chill completely before serving

Serve with Whipped Cream

Enjoy!
Peace in the Kitchen!

I prepared the pumpkin today and put it in the freezer until
I make the pie for Thanksgiving Dinner.
I'll post additional pictures when I make the pie.

This is the best Pumpkin Pie I have ever tasted.
We will make this every year for Thanksgiving.

I had enough filling to make another Pumpkin Pie.
My wife made it, along with a Blueberry Pie.

This recipe is adapted from Ree Drummond's Pumpkin Cream Pie recipe.
Thanksgiving is the ultimate occasion to make pumpkin pie in America. It's a classic pie to serve at that time.
I have other recipes posted using pumpkin for the holiday, but just when you think you have enough, you discover another one!

Pumpkin Cream Pie:

Crust:
1 1/2 sleeves of graham crackers + extra for garnish
1/2 C powdered sugar
1 stick of butter, melted, melted

Filling:
1 (3oz.) box of Vanilla Cook and Serve Pudding mix
1 C half and half
1 C heavy cream, divided
1/8 tsp of each: cinnamon, nutmeg, ground cloves
2 TBS Brandy
1/2 C + 3TBS pumpkin puree
2 TBS brown sugar

Process crackers in a food processor
Add, powdered sugar and butter and process until well combined.
Press into a 9"-10" pie pan, up the sides too!
Bake at 300 degrees for 8 - 10 minutes
Remove, cool completely

In a saucepan:
dry pudding mix
half and half
1/2 C heavy cream
spices
Bring to a boil on medium heat
Stirring constantly, until it thickens.
Remove from heat
Add Brandy
Add Pumpkin and stir well
Cover saucepan and cool completely

In a separate bowl:
1/2 C heavy cream
brown sugar
Beat with a hand mixer until light and fluffy
Fold into pumpkin mixture by hand

Pour into crust
Cover and refrigerate for at least 2 hours or overnight

Serve garnished with additional crushed graham crackers.

Enjoy!
Peace in the Kitchen!



This is the perfect Fall Oatmeal that I've been looking for:

Crunchy-Top Pumpkin Baked Oatmeal
The Fountain Avenue Kitchen.

Crunchy-Top Pumpkin Baked Oatmeal (Muffins optional)

• 2 eggs
• 1/4 cup maple syrup (can substitute honey)
• 1 teaspoon baking powder
• 1 teaspoon vanilla
• 1 teaspoon pumpkin pie spice (see note)
• 1/4 cup melted butter (can also use coconut or canola oil)
• 1/2 cup 100% pumpkin puree (not pumpkin pie filling)
• 1 small apple, grated (I leave skin on)
• 1 1/4 cups milk
• 3 cups old-fashioned oats
• 1/4 – 1/3 cup brown sugar

1. Butter 2-quart baking dish or muffin tins. (I like a 9×9 square pan or a 10-inch cast iron skillet. A 9-inch pie plate works, too, if you prefer a thicker baked oatmeal)
2. In a large bowl, mix together all ingredients except oats and brown sugar. Add oats and mix until thoroughly combined.
3. Place mixture in your baking dish or muffin tins. (If using muffin tins, fill until almost level with top of cup. See notes for a few extra tips.) Cover with plastic wrap and refrigerate overnight or at least 4 hours.
4. In the morning, set on counter while your preheat oven to 375 degrees. Bake for 27-30 minutes for a baking dish, about 20 minutes for a muffin pan. Remove from oven, sprinkle the brown sugar evenly over top of oatmeal and broil for one minute, watching very closely, or until sugar melts and begins to caramelize.
5. Serve warm with milk, fruit and/or nuts, if desired. Great leftover. Freezes well.

Notes

Pumpkin pie spice is a combination of cinnamon, ginger, nutmeg and allspice. If you do not have the pumpkin pie spice, use any combination of these that you like, or simply use cinnamon.

When baking as muffins, I refrigerate the uncooked oatmeal in the mixing bowl then transfer to the muffin tin once the liquid has been absorbed by the oats. The recipe yields 8 regular muffins or 6 jumbo.

I am always experimenting with my recipes and here is my latest trick: For those who like a little extra “texture”, mix two tablespoons of steel cut oats into the batter and proceed as usual. A quarter to a half cup of chopped nuts is another great option.

Enjoy!

Peace in the Kitchen!

I created this recipe in 2011. We make it during Thanksgiving and Christmas. It's become a family favorite. My wife and I were just drinking a cup of Starbuck's Via Pumpkin Latte, she reminded me of this recipe and I had forgotten to post it on the blog.

Note: If you don't have an espresso machine, you can brew espresso strength coffee with your coffee maker. ( to brew espresso strength drip coffee) 1 C grounds to 4 C of water. It's not quite the same, but it will be a good substitute. I use a Bialeti stove top espresso maker.

I will start making this before Thanksgiving...... It would be great for Fall.

Maple Pumpkin Spice Latte:

This makes 14 cups.

4 C espresso coffee

1/2 gallon (8C) of Whole Milk

3/4 C canned Pumpkin ( not Pumpkin Pie Pumpkin) there is a difference!

2 TBS vanilla

1 TBS + 1tsp Pumpkin Pie Spice ( the homemade recipe is on the blog under Tips, Hints, and More incase you don't have access to the spice) I make quite a bit and store it in a jar in the pantry.

3/4 C  pure Maple Syrup ( the best you can afford)

Combine all ingredients in a crock-pot and cook on high for 2-3 hours.

Enjoy!

Peace in the Kitchen

These are incredible. They are perfect for Fall.

I'll make them for Halloween.

Chocolate Pumpkin Brownies:

4 oz. cream cheese, softened

1 TBS butter, softened

1/2 C sugar

1 egg

1 C pumpkin ( you know!, not Pumpkin Pie Filling)

1 tsp vanilla

1/2 tsp cinnamon

1/4 tsp ground ginger

1 TBS flour

1 1/4 C flour

3/4 tsp baking powder

1/2 tsp salt

8 oz. unsweetened chocolate, chopped

3/4 C butter, cut into pieces

2 1/4 C sugar

4 eggs

1/4 C whole milk

2 tsp vanilla

3/4 C coarsely chopped pecans

Pre heat oven to 325 degrees

Line a 9"X 13" baking dish with foil extending over all 4 sides

Spray the foil with a vegetable cooking spray

Set Aside

In a medium bowl, with a hand mixer:

cream cheese

1 TBS butter

Beat 30 seconds

Add 1/2 C sugar, beat well

Add:

1 egg

pumpkin

1 tsp vanilla

cinnamon

ginger

Mix until well combines

Stir in 1 TBS flour

Set Aside

In a small bowl:

1 1/4 C flour

baking powder

salt

Whisk well, Set Aside

In a saucepan:

melt chocolate and 3/4 C butter just until melted and smooth

Remove from heat

Gradually add 2 1/4 C sugar

Add:

4 eggs, one at a time

Beat in:

milk

2 tsp vanilla

Gradually mix in flour mixture and combine well

Spread Chocolate Mixture evenly in the pan

Spoon mounds of Cream Cheese Mixture evenly over Chocolate

Use a narrow offset spatula and gently swirl the Cream Cheese into the Chocolate

Sprinkle with Walnuts

Bake 1 hour

Cool in the pan on a wire rack

Remove by lifting the foil edges and place on a flat surface

Cut into squares

Enjoy!

Peace in the Kitchen!




I previously posted recipes for baked doughnuts, you can search them.
Here's one for Halloween or Thanksgiving.
This recipe comes from Duncan Hines.

Baked Pumpkin Spice Doughnuts:

1 C canned Pumpkin (Not Pumpkin Pie Pumpkin)
1 box of Duncan Hines Spice Cake Mix (1 package if there are 2 in the box)
2 Eggs
1 C cold Water

Glaze:
1/4 C warm Water
3 TBS Lemon Juice
1/4 C Confectioner's Sugar

Preheat the oven to 325 degrees
Spray Doughnut Pans with vegetable cooking spray

Combine the first 4 ingredients
Mix Well

Evenly fill the well of the pan (this recipe makes 24 doughnuts)
Bake for 16 minutes
Remove from oven
Cool in the pan for 2 minutes
Remove the doughnuts to a wire rack to cool completely

Mix glaze ingredients until thickened
Dip one side of each doughnut into the glaze.
Place doughnuts on a wire cooling until set, about 15 minutes
Dust with additional confectioner's sugar to serve

Enjoy!
Peace in the Kitchen!

There are so many pumpkin recipes available this time of year and I've posted many of my favorites.

This is just a Fall version of the All American Dump Cake. For those that aren't familiar with Dump Cake, it's one of the easiest American Iconic Recipes made in the famous 9"X13" pan.

Last February I posted the recipe for the basic Dump Cake Recipe, from a friend of mine in Dell City, Texas. You can search it under Dump Cake.

There are so many versions of this recipe available. Thank you Polly for introducing me to Dump Cake in the late 70's.

This is truly a Best of the Best Recipe.

I will make this several times during the Holidays. Our family and friends love it!

Polly's Fall Spiced Dump Cake:

1 - 15 oz can of Pumpkin

1- 12 oz can of Evaporated Milk

3 Eggs

1 C sugar

1 TBS of Pumpkin Pie Spice or Apple Pie Spice Mix (whatever you have available)

1/2 tsp salt

1 box of Spice Cake Mix

2 sticks of cold butter, thinly sliced

1 1/2 C finely chopped Pecans

In a bowl"

Pumpkin

Milk

Eggs

Sugar

Salt

Spice

Whisk until smooth

Pour into a 9"X13" pan that's been buttered

Dump the cake mix over the Pumpkin Mixture

Sprinkle with Pecans

Cover the Cake  evenly with pats of butter.

Bake at 350 degrees for 1 hour

Cool completely and serve with Vanilla or Pumpkin Ice Cream.

You can also simply dust the Cake with Confectioners Sugar and serve with Whipped Cream.

Enjoy!

Peace in the Kitchen!

Pumpkin Muffins:

I came across this simple recipe for Pumpkin Muffins using only 2 ingredients. It looked good, but I decided to add a little topping to make them a bit more interesting. Certainly not healthier! But after all it is Thanksgiving!

1 small can of Pure Pumpkin, not Pumpkin Pie Filling
1 boxed Spice Cake, your choice, I use Duncan Hines

Mix together in a stand mixer with a paddle attachment.

Scoop into Muffin Tins with a large cookie scoop.
Bale at 350 degrees for 15 - 20 minutes, until the center comes out clean with a toothpick

Topping:
3/4 C suar
2 1/2 tsp Cinnamon
Mix together in a medium bowl,( you'll be tossing the muffins to coat them so the bowl has to be large enough to accommodate a muffin)

1/4 C  (1/2stick) butter, melted
Combine the butter with the cinnamon/sugar mixture

Brush each muffin completely with butter and toss in the cinnamon/sugar mixture

Enjoy!
Peace in the Kitchen!

Thanksgiving is over and we still have plenty of ingredients from baking our Thanksgiving desserts.
Here's a way to use some of those leftover ingredients in a delicious cake.
We had our Cul -de- Sac Dinner Club last night and our host baked this wonderful Holiday Cake.
Thank you Gretchen for introducing this Hippy to the cake! I'd previously posted another recipe that Gretchen shared with me. I believe they are the Artichoke Balls. I've shared other recipes from our neighbors. We have some great cooks on our street.

Holiday Bundt Cake:

You'll need one 9"- 10" (12 C) Bundt pan. I grease it with my Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) You can make a large batch and refrigerate it if you do a lot of baking. I keep it in ajar in the refrigerator. I lasts a long time!  It's a foolproof release method especially in a detailed Bundt Cake Pan.


2 C flour
2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1/4 tsp nutmeg
1 tsp ginger powder
1/8 tsp salt

1 1/4 sticks (10 TBS) butter, softened
1 C sugar
1/2 C brown sugar
2 eggs

1 tsp vanilla
1 1/4 C pumpkin puree
1 apple, peeled, cored, chopped

1 C dried cranberries
1 C roughly chopped  toasted pecans ( I add more because I'm a Texan and we love pecans)

In a bowl, whisk together:
flour
baking powder
baking soda
cinnamon
nutmeg
ginger
salt

In a stand mixer, with a paddle attachment:
Butter
Sugar
Brown Sugar
Beat for 3 minutes.
Add eggs, one at a time, mixing after each one.
Beat in vanilla

Reduce speed

Add:
pumpkin
apple
mix just until combined.

Add:
Dry ingredient mixture.
Fold in cranberries and pecans.

Scrape batter into the prepared pan.
Bake at 350 degrees for 60 - 70 minutes, until a knife in the center comes out clean.

Cool pan on a cooling rack for 10 minutes
Un mold the cake onto the cooling rack and cool completely.

Serve with homemade whipped cream.

Enjoy!
Peace in the Kitchen

Just another one of my favorite Pumpkin recipes.  I've been making it for many years. My Aunt Faye used to make it and I found this recipe in her recipe collection. This is a great Thanksgiving cake.
I'm always thinking about Holiday recipes. It's difficult to choose which ones will make it on our menu each year. Some of them are always serve, like my Homemade Pumpkin Pie From Scratch. It's my favorite Pumpkin Pie recipe.
I always make my Pecan Pie Muffins too. If you haven't tried them, I suggest you do. You will probably make them every year like I do.
We love Thanksgiving and all of the wonderful recipes for the Holiday.

Pumpkin Crumble Cake:

1 can (15oz.) Solid Packed Pumpkin
1 can Evaporated Milk
3 Eggs
1 1/2 C Granulated Sugar
4 tsp Pumpkin Pie Spice
1/2 tsp Salt
1 Yellow Cake Mix
1 C Butter, melted
1 C Chopped Pecans

Preheat the Oven to 350 degrees.

Grease a 9" X 13" Baking pan with my Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each, mix well in a jar and refrigerate. I always have it available for all of my baking needs.

In a large Mixing Bowl:
Pumpkin
Evaporated Milk
Sugar
Pumpkin Pie Spice
Salt
Whisk well by hand.

Crumble the Cake mix evenly over the top.
Drizzle with the Melted Butter
Sprinkle the Pecans evenly over the top.
Bake for 55 minutes.

Enjoy!
Peace in the Kitchen!



I have so many recipes using Pumpkin. I recently found this recipe in one of my vintage  Amish recipe books. It's the perfect cake to make for the Holidays.
I've adapted the recipe because Amish recipes can sometimes be vague, and this one was.

Amish Pumpkin Cake:

1 box of Yellow Cake Mix
4 Eggs
1 1/2 Sticks of Butter (12 TBS) softened
1 1/2 C Canned Pumpkin
1/2 C Brown Sugar
3/4 C White Sugar, divided
1/2 C Heavy Cream
1 tsp Cinnamon
1 C chopped Pecans

Remove 1 C of the Cake Mix, put the rest of it in a bowl with 1 Egg, beaten and 1 stick (8TBS) Butter.
Mix well and press into a 9" X 13" baking dish.

In a mixing bowl:
Pumpkin
3 Eggs
Brown Sugar
1/2 C White Sugar
Heavy Cream
Cinnamon
Mix well to combine.
Pour over the crust.

In another mixing bowl:
1 C of the Cake Mix
1/2 C chopped Pecans
4 TBS Butter
1/4 C White Sugar
Mix with your hands and form a crumble.
Sprinkle over the Pumpkin Mixture.

Bake at 350 degrees for 50 - 55 minutes.
Serve with Whipped Cream or Vanilla Ice Cream.

Enjoy!
Peace in the Kitchen!



This recipe is from Chef in Training.
 I know that many of you are getting ready for Fall, even though it's 100 degrees here in Texas, I know that I still plan my Fall menus early. I like the sound of this cookie.
I'll make these for our October Block Party.

Pumpkin Chocolate Chip Cookies:


3/4 C Butter, softened
3/4 C Brown Sugar
1/4 C Granulated Sugar
1 small package of  Pumpkin Spice Instant Pudding Mix
2 Eggs
1 tsp Vanilla
1 tsp Baking Soda
2 1/4 C Flour
2 C Chocolate Chips

I just wanted to post this so you can see that
it's seasonal. This means that you need to buy it when you see it .
I so that will all seasonal ingredients.

My choice for all of my Chocolate Chip recipes.

In a large mixing bowl with a hand mixer or the bowl of a stand mixer with a paddle attachment:
Butter
Brown Sugar
Granulated Sugar
Mix well until creamy and both sugars are well combined with the butter.
Add:
Eggs
Vanilla
Continue beating.
Gradually add Flour and Baking Soda.
Continue beating until ingredients are just mixed, don't over mix.
Fold in Chocolate Chips by hand.
Using a 1 1/2: cookie scoop, drop the cookies 2" apart on a parchment paper lined sheet pan.
Bake for 8 - 10 minutes.
Remove the pan to a rack and cool for 10 minutes. Transfer the cookies to the rack and cool completely.

Enjoy!
The Fall Season!




That's a long title for a recipe, I admit. However, I wanted to include all of the important components that make up this incredible Holiday Bread.
It doesn't have to be a recipe for Thanksgiving only, it's a great Fall bread!
This recipe comes from The Kitchen Library at Williams Sonoma.
It makes 2 loaves.

Thanksgiving Pumpkin, Pear, Orange and Walnut Bread:

Here's what you'll need:
Preheat the oven to 350 degrees.
2 - Standard sized Loaf Pans, brushed with Pan Release Mix. (equal parts of Crisco, Vegetable Oil, Flour.) Mix well in a jar and keep refrigerated. I start with 1C of each and always have it available for all of my baking needs.

2 C Brown Sugar
1 1/2 C Canned Pumpkin Puree
1/2 C Vegetable Oil
2 Eggs
2 tsp Baking Soda
1 1/4 tsp Ground Ginger
3/4 tsp Cardamom
4 tsp Grated Orange Zest
1/2 tsp Salt
1 C Chopped Walnuts
1 1/2 C Chopped Dried Pears.
2 1/2 C Flour

In a large mixing bowl:
Brown Sugar
Pumpkin Puree
Oil
Eggs
Baking Soda
Ginger
Cardamom
Orange Zest
Salt
Stir well, just to incorporate. Don't over mix.

Fold in by hand:
Walnuts
Pears
Stir just to combine well.

Divide the batter equally among the 2 prepared loaf pans.
Bake for 55 minutes. A toothpick in the center should come out clean.
Remove pans from oven to a cooling rack for 10 minutes.
Invert the loaves onto the rack and cool completely.

Enjoy!
Peace in the Kitchen!



I have a vintage copy of Betty Crocker's Holiday Hospitality booklet from 1971. I chose this recipe to post on the blog. It suggests serving it for Thanksgiving Brunch. I would also serve it in the Fall for a Halloween breakfast.

Pumpkin Pancakes:

2 Eggs
1 C Whole Milk
1/2 C canned pumpkin
1 3/4 C Bisquick Baking Mix (homemade Bisquick recipe at the end)
2 TBS Sugar
1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Powdered Ginger
1/4 C Vegetable Oil

In a medium bowl, with a hand mixer:
Eggs, beat on high for 5 minutes

Add remaining ingredients and mix well.
Pour batter onto a medium hot griddle or use a 10" cast iron skillet,( sprayed with a vegetable cooking spray)
Bake until puffed and bubbles begin to break.
Flip and bake the other side.


Serve with  Maple Rum flavored Syrup.

In a saucepan, heat until butter is melted.
1C Maple Syrup
1 TBS Butter
Whisk well.
Remove from heat and stir in 1/2 tsp Rum Flavoring....... or Rum!
Serve warm, drizzled over the Pancakes.

Enjoy!
Peace in the Kitchen!

Homemade Bisquick Mix:

10 C flour
1/3 C baking powder
1/4 C sugar
4 tsp salt
2 C shortening ( Crisco) or any non refrigerated shortening

In a large bowl:
flour
baking powder
sugar
salt
Mix Well

Work the shortening into the mixture using a pastry blender or 2 forks until it forms a coarse crumble mixture.

Store in an airtight container for up to 6 months, unrefrigerated.

Enjoy!
Peace in the Kitchen!



Pumpkin Bread in a Can:

While we're in the mood for Fall and Pumpkin recipes, I thought I'd post this recipe for Pumpkin Bread made in a Can.
The Cans for this recipe are 14.5oz. and it make 3 Cans.
They can be Cans of Soup or Vegetables. Remove the labels, wash the can well and dry them well.
Spray the interior with a cooking spray, I use my recipe for Pan Release ( it's foolproof).

4 C flour
2 C packed brown sugar
2 tsp cinnamon
2 TBS baking powder
1/2 tsp baking soda
1/2tsp salt

2 C canned pumpkin (not Pie Pumpkin)
1 C milk
2/3 C butter, softened
4 eggs

Combine dry ingredients (the first 6 listed), in a medium bowl (with a hand mixer) or in the bowl of a stand mixer with a whisk attachment, whisk well.
Add pumpkin, milk, butter and eggs. Beat well.

Fill cans 2/3 full.

Options:
walnuts, chopped
raisins
dried cranberries
chocolate chips
Add to batter (by hand)  after all ingredients are well incorporated.

Bake at 350 degrees for 1 hour or until a knife comes out clean when tested in the center.

Enjoy!
Peace in the Kitchen!

Fall is about the flavors of the season. I love Apple, Pumpkin, Squash and Corn recipes for Fall. I make a lot of  Fall Soups and a lot of Fall desserts.

Here's another great recipe that's been shared and shared.......

This one comes from Citronlimette via The Fountain Avenue Kitchen.

The process I use in determining a recipe that I post goes something like this:

When I see a recipe shared online, I'll research online and in the hundreds of cookbooks that I own, dozens of recipes similar to the one I like. I may adapt it, change it and make it my own, or I may get permission to copy and post it on the blog.

If I find that a recipe has been shared my many with no reference to an origin, I'll simple post it.

I've stated in the past that I never post someone else's photographs. I only post my own. 

After seeing this recipe for Pumpkin Butter and researching dozens of others, I've chosen this one to write about.

Other recipes include clove. Clove is a very strong and fragrant spice that needs to be used in recipes with other strong flavors that can work well with it. I believe it would be too strong and overpowering in Pumpkin Butter. I've seen them with granulated sugar. I happen to like the added flavor of brown sugar in Fall recipes. Many times I use half brown sugar and half white sugar when a recipe calls for only white sugar.

Pumpkin Butter:

1 can ( 29oz.) pumpkin puree , not Pie Pumpkin ( I used 2 - 15oz. cans)

1 C brown sugar

3/4 C apple juice

1 tsp vanilla

1 tsp cinnamon

1 tsp ground ginger

1 tsp nutmeg

1/8 tsp allspice

juice of 1/2 lemon

In a large saucepan:

Whisk all ingredients well, except for the lemon juice.

Bring to a boil

Reduce to low heat, simmer 30 minutes

Stirring occasionally

Remove from heat

Add lemon juice

Cool completely

Pour into jars, sealed with a lid and refrigerate.

Enjoy!

Peace in the Kitchen!