Favorite Pumpkin Spice Cake

So delicious!!! 

Thanks to Sally's Baking Addiction

https://sallysbakingaddiction.com/best-pumpkin-cake/#tasty-recipes-67484

Ingredients

2 cups (250g) all-purpose flour (spooned & leveled)

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 and 1/2 teaspoons ground cinnamon

2 teaspoons store-bought or homemade pumpkin pie spice*

1 cup (240ml) canola or vegetable oil*

4 large eggs

1 cup (200g) packed light or dark brown sugar

1/2 cup (100g) granulated sugar

1 (15 ounce) can pumpkin puree*

1 and 1/2 teaspoons pure vanilla extract

Cream Cheese Frosting

8 ounces (226g) full-fat brick cream cheese, softened to room temperature

1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature

3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed

1 teaspoon pure vanilla extract

1/8 teaspoon salt

Instructions

Preheat the oven to 350°F (177°C) and grease a 9×13-inch baking pan. I always use this glass pan.

Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.

Spread batter into the prepared pan. Bake for 30-36 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil.

Remove the cake from the oven and set the entire pan on a wire rack. Allow to cool completely. After about 45 minutes, I usually place the cake in the refrigerator to speed things up.

Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier. 

Diane’s Dad’s Bread and Butter Pickles

6 lbs medium cucumbers

1 ½ cups sliced onions

2 large garlic cloves kept whole

1/3 cup salt

2 trays ice cubes

4 ½ cups sugar

1 ½ tsp turmeric

1 ½ tsp celery seed

2 Tbs mustard seed

3 cups white vinegar

Wash cucumbers. Cut into ¼ inch slices. In large bowl, combine cucumbers, onions, garlic and salt. Add ice cubes and mix. Let stand 3 hours.

Drain liquid and remove garlic. In saucepan, combine sugar, spices and vinegar. Heat just to boil. Add cucumber slices and onions and heat 10 minutes.

Pack into pint jars leaving ½ inch headroom. Process in boiling water. 

Makes 7 pints

Quick refrigerated method:

Follow instructions above but don’t boil cucumbers in brine. Just pour boiling brine over cucumbers and onions in a heat proof bowl. Cool. Add to containers. Store in refrigerator. I’m not sure how long they last in the fridge. Keep what you can use for the next few weeks or so and give away the rest ;)

French Country Vegetable Soup - family favorite

This was in an old illustrated french cookbook for families. Our kids loved this soup while growing up

INGREDIENTS:

7 Tbs butter

1 small white cabbage chopped finely

2 leeks thinly sliced

2 carrots diced

1-2 heads celeriac diced (I use celery)

1 onion finely chopped

1 medium potato diced

6 cups chicken stock

S&P

1/2 baguette in thin slices

1/4 cup grated Gruyere cheese

METHOD:

Melt 2 T butter, add cabbage, leeks and onion. Cover and cook over low heat until soft. Add rest of vegetable, pour in chicken stock and add seasonings. Bring to boil and simmer for about 1 hour. Spread butter on baguette slices and toast. Remove 2-3 spoonfulls of veggies, spread on baguette slice, sprinkle with Gruyere and bake 425 for 5-10 minutes until browned. Puree soup, wisk in remaining butter and serve with toasted bread on top.