Thursday, October 14, 2010

A little something to warm you up...

 

 All of this wonderful chilly weather has me day dreaming of hot spiced cider... 
  
What a wonderful way to warm up on a crisp October morning.   Our tried and true, Delicious Spiced Cider recipe, is a "no fail" way to immerse yourself in the wonder of Autumn.
 
Each harvest season we bring out the kettle,  load it to the brim with the sweet and spicy tastes of Fall, and keep it simmering right on through the upcoming holidays.  

Hope you enjoy the recipe as much as we do... 
 
                                                           
                                                            


                                                         
                                                             
                                                              Delicious Spiced Cider

Ingredients
1/4 cup packed brown sugar
1/2 teaspoon whole allspice
1 teaspoon whole cloves
1 cinnamon stick
1/4 teaspoon salt
1 pinch ground nutmeg
1 large orange, quartered with peel

1 handful candied red hots
2 quarts apple cider

In 3-quart saucepan, heat ingredients to boiling over medium-high heat. Reduce heat; simmer uncovered 10 minutes.
Before serving, strain cider mixture to remove cloves and cinnamon, if desired. Serve hot.

Tuesday, October 5, 2010

Brrr...

It's cold...  Time to bring out the jackets, for sure!  It's a gorgeous, but obviously chilly day in the Ozarks.

It was a pleasure having the owners of Longevity Farms stay with us this past weekend.  If your ever in Shawnee, Kansas you should stop by and see them.   They grow a huge variety of organic fruits and vegetables.  What a neat couple!


I found this wonderful recipe for Pumpkin Spice Pound Cake and thought I would share it with you all.  It's one of the BEST that I've ever found...


Pumpkin Spice Pound Cake
2 sticks (1 cup) unsalted butter, softened, plus additional for greasing bundt pan
2 1/4 cups all-purpose flour plus additional for dusting pan
2 teaspoons baking powder
1 teaspoon baking soda

2 teaspoons cinnamon
1 teaspoon nutmeg
1 1/2 teaspoons ground allspice
1/2 teaspoon salt
1 1/4 cups canned solid-pack pumpkin (from a 15-oz can; not pie filling)
3/4 cup well-shaken buttermilk
1 1/2 teaspoons vanilla
1 1/4 cups granulated sugar
3 large eggs

For glaze:
2 T butter
1 cup powdered sugar
1-3 T cream or milk

Preheat oven to 350°F. Spray bunt pan generously with cooking spray. Combine all ingredients and beat with mixer for several minutes.   Bake for 40-50 minutes.

Cream Cheese Icing


8 oz. cream cheese
1/2 cup butter, room temperature
powdered sugar (to consistency)
Vanilla
French Vanilla creamer
dash of nutmeg, cinnamon, and clove

(Beat together until creamy...)

Once it's cool, drizzle cream cheese icing over the top and sprinkle with toasted pecans. Related Posts with Thumbnails YUM!!!

Friday, October 1, 2010

Breakfast this morning....


 Good morning!  It is a refreshing 65 degrees here this morning.  Table Rock Valley, just below us, is covered with a layer of steamy fog so thick you could cut it with a knife.  What a beautiful sight!


This morning we've been scurrying to prepare Crescent Casserole for breakfast.  It's a scrumptious dish full of layer after layer of warm buttery crescent pastry, scrambled egg, cheese, bacon, sausage, onions, green pepper and spices, topped off with a splash of homemade salsa.   Seasoned hash browns, warm lemon poppy seed muffins and fresh fruit will complete the feast.

Come on over....the coffee's hot!  Hope everyone enjoys this wonderful Friday.  Happy Weekend...