Homemade Pumpkin Cupcakes with Cream Cheese Frosting

Seems like everyone is crazy for pumpkin flavored treats this season… and I’m no exception. I found this recipe in my Taste of Home recipe book last year and I’m ready to roll it out again this year! They are delicious, easy to make and fun to share. Let me know what you think of it!

Pumpkin Cupcakes Homemade Pumpkin Cupcakes with Cream Cheese Frosting
4 eggs
1 ⅔ cups sugar
1 cup vegetable oil
1 can (15 ounces) solid-pack pumpkin
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
Cream Cheese Frosting (see below)

In a mixing bowl, beat eggs, sugar, oil and pumpkin. Combine flour, cinnamon, baking powder, baking soda and salt; gradually add pumpkin mixture and mix well. Pour into a lined cupcake pan (about ⅔ full). Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Frost with cream cheese frosting. Store in refrigerator. Yield 20-24 cupcakes.

Cream Cheese Frosting
¾ cup butter or margarine, softened
2 packages (3 ounces each) cream cheese, softened
1 teaspoon vanilla extract
3 cups confectioner’s sugar

In a mixing bowl, beat butter, cream cheese and vanilla until smooth. Gradually beat in sugar.

To soften cream cheese in the microwave, place unwrapped packages on a microwave-safe plate; microwave on medium for 1 to 1 ½ minutes or until softened.
Use an ungreased 15-inch x 10-inch x 1-inch pan for a sheet cake rather than cupcakes if desired.

Easy Apple Crisp Recipe

Okay, I know I posted an Apple Butter recipe just last week, but I found myself with a bunch of apples lately. I discovered  this apple crisp recipe from a book that I brought back with me from grandma and pa’s farm in Nebraska but I bet that the recipe book was originally owned by my Great Aunt Eunice, since she lived in Denver for many years. This recipe is quite simple, doesn’t require many ingredients and is tasty on it’s own or with a bowl of ice cream.

I will say that this dish doesn’t have the presentation points as a Brown Betty or Cobbler does, but it’s still very delicious!

Easy Apple Crisp
(serves 6)

6 tart apples
½ cup brown sugar
1 teaspoon cinnamon
½ cup water
½ cup general purpose flour
½ cup white sugar
3 tablespoons butter

Pare, core and slice apples. Put in a greased baking dish. Mix together the brown sugar and cinnamon and sprinkle over apples. Pour water over all. Mix together the flour and white sugar and cut in the butter. Sprinkle this crumbly mixture over the apples. Bake in moderate oven (350 degrees) 50 – 55 minutes, or until apples are tender and the top is brown. Serve after slightly cooled with whipped topping, sweetened cream to which has been added some vanilla flavoring.

Recipe by: Freda Klingenberg
Published by Phoebe Circle, Augustana Lutheran Church

Saints Together in the Kitchen: a cookbook by the women of Augustana Lutheran Church of Denver, Colorado, titled after the Bible Study Series, “Saints Together” November 1967.Red and Green Apples

{Peterson Family Photos}

I don’t usually post many family photos on my blog but these photos are especially dear to me. I spent some time over the summer with my grandma Betty and grandpa Harold Peterson. I’d listen to their stories like how they met (that’s an especially good one)… about grandpa’s time in the US Army during the Korean Conflict… how grandpa worked his tail off on the family farm… their trip to Europe… grandma’s 49 years as a school teacher… laughing about their trip to Chicago when they visited my husband and I. Grandpa ended the conversation that day with “Yep, we had a pretty good life.”  That  just made my heart melt with happiness.

Grandma is currently residing in the Bertrand Nursing Home. Grandpa passed away on September 17 (his 86th birthday) this year. Below are a few photographs that grandpa gave me on one of those last visits I had with him.

Grandpa Harold Peterson's parents: John Peter and Anna Cecilla (Nelson)
Grandpa Harold Peterson’s parents: John Peter and Anna Cecilla (Nelson)
John Peter and Anna Cecilla Sod House
John Peter Sod House (part of Homestead Act).
Harold Peterson
Harold Peterson with his first sheep
Harold Peterson US Army
Grandpa Harold Peterson – US Army
Harold and Betty Peterson with Dennis
Harold and Betty Peterson with Dennis Peterson (my dad) at baptism.
Harold Peterson with his sons
Harold Peterson with his sons: Dennis, David and John Paul
Grandma Betty Lou (Smith) Peterson
Grandma Betty Lou (Smith) Peterson

Crock Pot Apple Butter Recipe

Last week, I was back on the farm with my family… along with 2 bushels of apples. So my 12 year-old niece, 11 year-old nephew and I decided to make homemade apple butter. It’s an easy recipe for kids to follow with a “grown-up” to supervise. We made a two large batches (one with less cinnamon). The recipe that we used required a food mill or a chinois sieve but I found this recipe from my grandma’s recipe book that just requires the use of a crock pot. Give it a try and let me know what you think!

Grandma Betty’s Recipe for Crock Pot Apple ButterApple Butter

4 apples peeled and cored, sliced
2 cups of sugar
½ cup of water
2 tablespoons cider vinager
2 teaspoons cinnamon
¼ teaspoon cloves
⅛ teaspoon nutmeg

Stir together. Set crock pot on high. Cook for 5-6 hours, stirring occasionally. Remove from crock pot and cool down. Serve on buttered toast. Store in jars or freeze in zip lock bags.

Photo credit: Simply Recipes

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