Tag Archive | fall

Applesauce Pecan Muffins

Oct3

As seen on WKTV NEWSChannel 2 Harried Housewife Applesauce Pecan Muffins

Applesauce Pecan Muffins

Celebrate apple season with mouthwatering muffins topped with the tasty goodness of sugary pecans. An autumnal treat that will appeal to both children and adults, these yummy muffins are quick to prepare and are bursting with homespun flavor.

You can grease the muffin cups or line them with paper liners, whichever way you prefer. I chose this nonstick muffin pan from Oneida to ensure the muffins cook perfectly and are easy to remove. Perfect for a bake sale, school function, or weekend brunch, these seasonal goodies are ideal for a crowd.

So if you would like to satisfy the craving for a homey apple treat, make these muffins. After all, orchard-fresh apples never tasted so good.

APPLESAUCE PECAN MUFFINS

MUFFINS
2 cups flour
3/4 cup sugar
1/2 teaspoon cinnamon
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
2 eggs
1/2 cup milk
6 tablespoons (3/4 stick) butter, melted
1 cup applesauce

TOPPING
3/4 cup chopped pecans
2 teaspoons sugar
Preheat oven to 375 degrees. Grease 15 muffin cups or line with paper liners. In a large bowl, combine flour, sugar, cinnamon, baking soda, salt, and baking powder. In a medium bowl, whisk together eggs, milk, and butter. Stir in applesauce. Add to flour mixture; stir just until moistened. Divide batter among prepared muffin cups. For topping, in a small bowl combine pecans and 2 teaspoons sugar; sprinkle over muffins. Bake until a toothpick inserted in centers comes out clean, 18 to 22 minutes. Cool in pan 5 minutes before removing to a wire rack. Cool completely. Makes 15 muffins.

Thanks to Oneida for providing photography and bakeware

Butterscotch Pumpkin Pudding

Sep7

As seen on WKTV NEWSChannel 2 Harried Housewife Butterscotch Pumpkin Pudding

Butterscotch Pumpkin Pudding

Butterscotch Pumpkin Pudding

When it comes to ending the grand Thanksgiving feast, there’s nothing more pleasing than pumpkin. While traditional pumpkin pie is always welcome, there still is room for another sweet treat made with the tasty combination of pumpkin and butterscotch.

Just right for hectic households, this recipe makes good use of packaged butterscotch pudding mix. By simply embellishing the mix with pumpkin and a few pantry staples, a pleasing dessert can be ready to serve in no time. And it can be prepared up to one day in advance and stored, covered, in the fridge. Store larger portions in bigger custard cups like these Anchor Hocking Oval Custard Cups or store smaller portions in these Custard Cups.

Whether you make one or a few batches, this comforting pudding will be a delightful addition to your cornucopia of treasured family recipes. From my family to yours, Happy Thanksgiving.

BUTTERSCOTCH PUMPKIN PUDDING

1 (4-serving size) package butterscotch cook-and-serve pudding and pie filling mix
1/4 teaspoon cinnamon, plus more for sprinkling (optional)
2 cups milk
1 tablespoon butter
1/2 cup 100 percent pure pumpkin
1/4 teaspoon vanilla
Whipped cream (optional)
In a medium saucepan, combine pudding mix, 1/4 teaspoon cinnamon, and milk. Bring to a boil over medium heat, 4 to 6 minutes, stirring continuously. Remove from heat. Add butter, pumpkin, and vanilla; whisk until smooth. Divide among 4 custard cups. Cover surface of pudding with plastic wrap and refrigerate at least 1 hour. Top with whipped cream and a sprinkling of cinnamon, if desired. Makes 4 servings.

Thanks to Anchor Hocking for providing serveware

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