Pumpkin pie

To make a pumpkin pie from either homegrown or canned pumpkin so the pie has the true pumpkin color, be sure to combine in the precise order in which they are listed in the recipe.

- 2 eggs
- 1x 16-ounce can pumpkin or 2 cups cooked pumpkin pulp
- ¾ cup sugar
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1x 12-ounce can evaporated milk or 1-1/3 cups light cream
- Unbaked crust for a single-crust 9-inch pie

In a large bowl, beat eggs, add pumpkin and stir to blend well.
Add sugar, salt, cinnamon, ginger and cloves; blend thoroughly.
Add milk; blend thoroughly.
Pour filling into prepared crust.
Bake 15 minutes in an oven 425F, reduce heat to 350F and bake 45 minutes.

BON APPETIT

Louisiana banana cake (A New Orleans inspiration)

That features a praline pecan topping.

- ¾ cup firmly packed dark brown sugar
- ½ cup butter or margarine, softened
- 3 medium size ripe bananas, mashed
- ¼ cup buttermilk
- 2 tablespoons rum
- 1 egg
- 1¼ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½teaspoon cinnamon
- Pinch of cloves
- Pinch of nutmeg
- ¼ cup chopped toasted pecans

Pecan praline topping (recipe follows)

Cream sugar, butter and bananas until smooth and creamy.
Beat in buttermilk, rum and egg.
Blend in all remaining ingredients except topping.
Pour into greased and floured 9-inch square pan.
Bake 25-30 minutes in 350F oven.
Cool completely, then spread with topping.

Pecan praline topping
- ¼ cup butter or margarine
- ½ cup firmly packed dark brown sugar
- 5 tablespoons milk
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ cup toasted pecan halves, coarsely broken

Bring butter and sugar to a boil in a small saucepan.
Cook over medium heat, stirring, 1 minute or until slightly thickened.
Let cool 10 minutes.
Beat in milk, powdered sugar and milk.
Stir in nuts.

Good idea for a sunday brunch

BON APPETIT

Peanut butter cupcakes, another great american bakery

This batter is a snap: Just mix in a blender or food processor.

- 1¼ cups all purpose flour
- 1 cup firmly packed light brown sugar
- ¾ cup milk
- ¼ cup peanut butter
- 1 egg
- 1 tablespoon butter or margarine, softed
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup semisweet chocolate chips
- Peanut butter frosting (recipe follows)

Combine all ingredients except the frosting in blender or food processor.
Cover and blend at high speed about 45 seconds, stopping motor once or twice to scrape down sides.
Pour into muffin tins fitted with paper cupcake liners, filling each about 2/3 full.
Bake in oven 350F about 25-39 minutes, until toothpick inserted in center comes out clean.
Cool cupcakes completely.
Spread with frosting.
If desired, garnish with chopped honey-roasted peanuts.

Peanut butter frosting
- 3 cups powdered sugar
- ¼ cup butter or margarine, softened
- ¼ cup peanut butter
- 1 teaspoon vanilla extract
- 2 tablespoons milk

Combine all ingredients in a bowl and beat to a smooth, spreadable consistency.
 Variation: For peanut butter fudge frosting, add ¼ cup cocoa to frosting and 1 more tablesppon milk.

BON APPETIT