The Great Pumpkin Dessert

Canned pumpkin and cake mix make these bars an effortless alternative to pumpkin pie. It's a tried-and-true dessert that always brings big smiles. —Linda Guyot, Fountain Valley, California

Ingredients

1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
3 large eggs
1 cup sugar
4 teaspoons pumpkin pie spice
1 package yellow cake mix (regular size)
3/4 cup butter, melted
1-1/2 cups California Walnuts

Vanilla ice cream or whipped cream

Directions

In a large bowl, beat first five ingredients until smooth.
Transfer to a greased 13x9-in. baking dish. Sprinkle with cake mix and drizzle with butter. Top with walnuts.
Bake at 350° for 1 hour or until a knife inserted in the center comes out clean. Serve with ice cream or whipped cream.

Test Kitchen Tips 

If you don’t have pumpkin pie spice, you can substitute 2 teaspoons of cinnamon, 1 teaspoon ginger, 1/2 teaspoon nutmeg and 1/2 teaspoon ground cloves or allspice.

Unless otherwise specified, Taste of Home recipes are tested with lightly salted butter. Unsalted, or sweet, butter is sometimes used to achieve a buttery flavor, such as in shortbread cookies or buttercream frosting. In these recipes, added salt would detract from the buttery taste desired.

Nutrition Facts
1 piece: 385 calories, 21 g fat (8 g saturated fat), 70 mg cholesterol, 326 mg sodium, 44 g carbohydrate (30 g sugars, 3 g fiber), 8 g protein. 

FROM  Taste of Home

Sour Meat and Dumplings

This is a family recipe. It was served in our home often, when I was growing up.
My sister-in-law, Lisa, was making it last weekend, so of course that made me hungry for it and I made it yesterday.

It was published in our  first edition Harter House cookbook.
A recipe by Barbara Bettlach. (my mom)

This is a German / Bohemian recipe.

Sour Meat and Dumplings

Any Beef Roast  (I used a 1.5 lb. chuck roast)
White Onion, diced
4 slices bacon, uncooked and diced
2 cups white vinegar (off brand, like Best Choice)
2 cups water
10-14 whole cloves
10-14 Whole Allspice
4 Tablespoons flour
1 1/2 cups whole milk

Rinse and salt beef roast.  Dice onion and bacon.  Put on top of roast.  Put water and vinegar in pan around the roast.  Sprinkle whole Allspice and whole Cloves in the vinegar water. Cover and cook.  I  left the roast in a 350 degree oven for almost 4 hours.  It was probably done at 3 hours.  When Roast is done,  take out of liquid.  To make gravy: in a small container, whisk flour and milk together so that it doesn't clump up.  Pour mixture into hot (not boiling) vinegar and water.

Drop Dumplings 
(I cut this down by a third, because I was only making it for about 4 servings)

Original recipe calls for
4 cups flour
1 tsp salt
1/2 tsp baking powder
3 eggs
1 3/4 cup water

In a large bowl, mix together flour, salt, baking powder and eggs. Add water slowly.  Mixture should be sticky and not smooth.  Spoon into a large pot of boiling water.  Boil 10 - 12 minutes.  Stir when all are put in water to help from sticking to the bottom.

Combine meat and dumplings in the gravy and enjoy

Note: if there is to much water mixed into the drop dumplings they will not hold together well.

. 

The chuck roast just shredded with my fork.
My dumplings may have had a tad too much water added.
And my meat and dumplings really soaked up the gravy.
Very delicious!

Shelly's Green Tomato Relish

Is it just me or is Sunday made for cooking? This past week I picked up about 20 green tomatoes at the Farmers Market.   I LOVE green tomato relish. I used to help my mother-in-law make it every fall in her kitchen, using a recipe handed down from her mother and grandmother. We would use a food grinder and it was really messy. Today I use a food processor and, although I am still a pretty messy cook, the process is way faster and easier.

Here is my recipe, which is cut down from the original.

Green Tomato Relish

20 Green Tomatoes

3 Large Red Peppers

3 Large Green Peppers

2 Large Onions

Grate vegetables in a food processor. Cook slow about 15 minutes. Drain if too much juice.

In another pot, mix together and bring to a boil;

2 Cups Cider Vinegar

3 Cups Sugar

1 TBL Salt

½ Tsp ground Cloves

½ Tsp Allspice

½ Tsp Cinnamon

½ TBL Mustard Seed

½ TBL Celery Seed

(I really love spicy relishes also and always consider adding Jalapenos, but then I don’t. I bet it would be really good though, if you like sweet and spicy)

Add to Vegetable mixture and boil another 15 minutes.

I have Mason Jars and we sell Mason Jar LIDS at Harter House. (At least for sure at 1500 E. Republic Road)

I boiled the jars to sanitize them. Then filled them full with the relish mixture. My Mother-In-Law always let the full jars stand upside down on the counter to cool, to help seal the jars. So I will do that also, because that’s the way I learned. My kitchen smells SO GOOD! A mixture of sweet and sour.

And Barbara Kauffman, you’ve got a big jar of Shelly’s Homemade Green Tomato Relish with your name on it!

This batch really made a lot too. Three large jars, three medium jars and three small jars with just a bit more that we will serve with dinner tonight. Jars do not need to be refrigerated till opened.

By the way, our dinner tonight is Harter House Baby Back Pork Ribs.

Homemade Stromboli

 I absolutely love Stromboli.

Stromboli makes a wonderful meal, but also works as an appetizer or game day snack.

I found this recipe at Sallysbakingaddiction.com
This link has step by step directions with photos.

Also, you can use store bought pizza dough or make a homemade pizza dough.

You can customize your Stromboli with your favorite various fillings. 

Ingredients

Homemade Dough for 2

• 1 and 1/3 cups warm water (between 100-110°F, 38-43°C)
• 2 and 1/4 teaspoons instant or active-dry yeast (1 standard packet)
• 1 Tablespoon granulated sugar
• 2 Tablespoons olive oil
• 3/4 teaspoon salt
• 3 and 1/2 cups all-purpose flour (spoon & leveled), plus more for hands and work surface

Fillings for 2

• 3 Tablespoons unsalted butter, melted
• 2 garlic cloves, minced (or 1/2 teaspoon garlic powder)
• 2 teaspoons chopped fresh parsley (or 1 teaspoon dried)
• 1 pound thinly sliced meats such as Italian cold cuts, deli ham, or large pepperoni slices*
• 3/4 – 1 pound cheese (about 3 cups shredded or about 16-20 slices deli cheese)*

Egg Wash & Topping for 2

• egg wash: 1 large egg beaten with 1 Tablespoon water
• optional: a light sprinkle of chopped fresh or dried parsley, flaky/coarse sea salt, ground pepper, Italian seasoning, and/or grated or shredded Parmesan cheese.
  
  

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Instructions

1. Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes. *If you don’t have a stand mixer, simply use a large mixing bowl and mix the dough with a wooden spoon or rubber spatula in the next step.
   
   
2. Add the olive oil, salt, and flour. Beat on low speed for 2 minutes. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 3-4 minutes (for a visual, watch me do it in the video above!). The dough can be a little too heavy for a mixer to knead it, but you can certainly use the mixer on low speed instead. After kneading, the dough should still feel a little soft. Poke it with your finger – if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
   
   
3. Lightly grease a large bowl with oil or nonstick spray– just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size. If using instant yeast, this takes about 1 hour. (Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.)
   
   
4. Preheat oven to 400°F (204°). Line 2 large baking sheets with parchment paper or silicone baking mats.
   
   
5. Shape the dough: When the dough is ready, punch it down to release the air. Divide in half. (If you aren’t making 2 Strombolis, freeze the other half of dough. See freezing instructions below.) On a lightly floured work surface using a lightly floured rolling pin, roll each half of dough into a 10×16 inch rectangle. I like to use my hands to square off the edges, as shown in the video above. If the dough keeps shrinking as you try to shape it, cover it lightly and let the dough rest for 10 minutes before trying again. (The gluten just needs to settle.)
   
   
6. Add fillings: Mix melted butter and garlic together. Spread all over each rectangle. Sprinkle each with parsley. When you start layering on meats and cheeses, leave a 1 inch border on the bottom and sides and a 3 inch border on top. (Basically you’ll have an empty 3×16 inch gap on top that only has butter/garlic on it. This is because when rolling, the fillings will be pushed forward. See photos and video above if you need a visual.) Arrange a layer sliced meats onto each dough, usually about 8-10 slices on each depending on size and thickness of slices. Add a layer of cheese. Repeat with more meat and cheese until all is used– about 1/2 pound meat and 1/2 pound cheese per Stromboli. Brush all edges with egg wash, including 3 inch gap at the top. This helps the Stromboli hold its rolled shape. Slowly roll each into a tight 16 inch log, folding in the two ends as you roll. See me do this in the video above. Dust your hands or the dough with flour if things become too sticky. Carefully transfer each to lined baking sheets. Pinch or tuck in ends to seal if they became unfolded.
   
   
7. Brush each Stromboli with egg wash and, if desired, optional toppings. Using a very sharp knife, cut 3-4 slits into the tops of each, which helps steam escape. At this point, you can cover shaped Stromboli tightly and refrigerate for up to 8 hours.
   
   
8. Bake for about 25 minutes or until crust is golden brown– if you have an instant read thermometer, the center of the Stromboli should be at least 200ºF (93ºC). If meats are particularly greasy (like pepperoni), some grease will spill out the sides. Cheese may bubble out the sides or top slits, too. If baking both at the same time, rotate pans halfway through baking and extend bake time (if needed) by 2-3 minutes. Remove from the oven and cool on baking sheets for 5 minutes before transferring to a cutting board and slicing.
   
   
9. Serve plain or with pizza/marinara sauce for dipping.
   
   
10. Cover and store leftover Stromboli (slices or whole) in the refrigerator for up to 1 week.

Chocolate Pumpkin Magic Cake

My very good friend, Theresa, served this cake to us for dessert.  I was hooked.  I knew I would share it in my weekly newsletter.  It is amazing.  ~Shelly


She told me this triple layer dessert is extremely easy to make, and comes out in perfect layers each time!

The bottom layer is a delightful pumpkin pie, the middle is a rich chocolate cake and then it’s topped off with a vanilla pudding frosting that is to die for.

The secret to this magical cake is how you bake it.
First you pour in the chocolate cake batter and then the pumpkin pie batter over the top.

Since the pumpkin pie filling is heavier, it will sink to the bottom and the cake will rise to the top.

Now… she got asked a lot, “Why don’t you just put the pumpkin on the bottom to begin with?” 
The pumpkin needs to bake longer in order to set, this little trick makes it so both the cake and pie come out perfect!

On the original pumpkin magic cake, the frosting had a hint of pumpkin pie spice, but you can opt to sprinkle some crushed gingersnap cookies on top.

Once your family tastes this cake… they’ll be hooked and asking for it all the time!


Grab a fork and dig in to this chocolate delight!

Ingredients

For the Cake:
1 box of devil's food cake mix PLUS ingredients needed to make (eggs, water, oil)
For the Pumpkin Pie:
1 (15oz) can Pumpkin Puree
1/2 cup evaporated milk

 

1/2 cup heavy cream
3 eggs
1 cup brown sugar
1 tsp pumpkin pie spice
For the Frosting
1 (4 serving size) box vanilla instant pudding mix
1 cup cold milk
8 oz Cool Whip, thawed
4 to 5 gingersnap cookies, crushed into crumbs

Instructions

1. Preheat oven to 350 degrees F.
2. Prepare box of cake mix according to package instructions, then pour into a lightly greased 9"x13" cake pan. DO NOT BAKE. Set aside.
3. In another bowl whisk together the ingredients for the Pumpkin Pie (pumpkin, evaporated milk, cream, eggs, brown sugar, and pumpkin pie spice), until smooth. Slowly pour the pumpkin pie mixture all over the cake mix.
4. Carefully place cake into the oven and bake for 50-60 minutes or until the center is no longer jiggly, and a toothpick inserted into cake mix comes out clean. Let cool to room temperature.
For the Frosting:
5. Place the vanilla pudding mix into a large bowl and pour in the cold milk. Whisk until combined and starting to thicken. Gently fold in the Cool Whip until it's completely combined. Spread on top of the cooled cake then sprinkle with the crushed gingersnap cookies.
6. You can serve now, or chill the cake, and serve when chilled. Either way tastes great. Enjoy!

Rainy Day Blueberry Muffins

It's a very cloudy, damp morning and I'm wondering, what to do.
My first thought is baking.
I love the sound of the rain and I'm happy to stay in and cook today.
If you have blueberries, fresh or in the freezer, you probably have everything you need for some delicious blueberry muffins. (I always have yogurt in my fridge also.)





Blueberry Muffins Recipe

Ingredients

3 cups of all-purpose flour
1 Tbsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 Tbsp unsalted butter (1 1/4 stick), softened
1 cup sugar
2 large eggs
1 1/2 cup plain yogurt
1 teaspoon grated lemon peel
1 1/2 cups blueberries
1 Tbsp flour (if using defrosted frozen berries)

Method

1 Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.

2 Whisk together the flour, baking powder, baking soda, and salt and set aside.

3 In a large mixing bowl, cream butter and sugar together, beating until fluffy. Add eggs one at a time, beating until incorporated after each one. Beat in the grated lemon peel.

4 Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat. Fold in the berries. If you are using frozen berries, defrost them first, drain the excess liquid, and then coat them in a light dusting of flour.

5 Use standard 12-muffin muffin tins. Coat each muffin cup lightly with olive oil or grapeseed oil using a pastry brush, or with a little butter. Or use one of those convenient vegetable oil sprays. Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 25 to 30 minutes. Test with a long toothpick to make sure the centers of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin and serve slightly warm.

Yield: Makes 12-16 muffins.

Everyone Loves Smoked Pork Butt

This is my pork shoulder recipe from bringing home a pork shoulder, to preparing it with a rub, to smoking it up delicious. Of course, I always start with the very best meat I purchase from Harter House Supermarket.

The actual pork shoulder is very big and most of us usually only smoke a pork butt or a pork picnic roast which is the two parts of an actual pork shoulder.

I Prefer the bone in pork butt which normally runs about 8 pounds or so. They say the meat is sweeter when it cooks with the bone in and I happen to agree.

Apply the Rub with Mustard

I always rub the pork shoulder down with a light layer of French's yellow mustard to help the rub to stick better throughout the smoke and apply about 1/2 to 3/4 cups of my favorite rub to the outside of the meat being careful to massage it into every nick and cranny.

Note: the mustard will lose its flavor during the smoking and will only leave a nice brown crust so you need not worry that your pork will taste like mustard.. it won't.

Smoke the Pork Shoulder

Prepare the smoker as you normally would to maintain a 225 degree temperature and lay the pork shoulder right on the grate for the long smoke.

How Long Does it Take?

Pork shoulder cook time can be figured at approximately 1.5 hours per pound so a 8 pound shoulder will require at least 12 hours in the smoker.

The pork is probably cooked in a few hours, but it takes much more time to reach fall-apart tender. If you end up hovering around 225 or less, shoot for 20 to 24 hours.

I have a friend who only leaves the shoulder in the smoker until it reaches the 140 degree mark and then wraps it in heavy duty foil and finishes it off in the oven for convenience. And that is fine if you need the convenience.

In either case, for the final two hours, wrap the pork butt in aluminum foil. This will give the meat a last minute steam that'll make it a little more succulent.

Some options include injecting the pork with apple cider, but definitely I keep a pan of water and apple juice underneath the shoulder to keep the exterior of the meat as moist as possible during the long cook time. That might sound like a lot, but it really isn't. The hardest part of smoking could be getting up in the middle of the night to stoke the coals and add a little more wood (which you could do every three to five hours) or I will tend to the smoker just before bed and restart the coals in the morning. The Smoker should stay around 100 degrees overnight.

200 Degrees.. Not a Moment Sooner

When the pork shoulder reaches about 200 degrees, pull it from the smoker and bring it into the house for a resting period. I like to let it rest for 45 minutes or better before I pull it to allow the juices to redistribute throughout the meat.

Pull the Pork

I then use two forks to pull the meat apart into chunks.. be sure and add in the brown bark for added flavor and it makes the finished product look really good.. I have to say that because I have seen folks discard the outside bark thinking it is burnt or something. It is the best part.

Check out this vibrant pink smoke ring!

The simple Recipe Ingredients
1 (5-pound) or larger bone-in pork butt
1/4 cup BBQ dry rub, homemade or store-bought
1 cup apple juice in spray bottle
Special equipment: Charcoal and hickory and apple wood chips soaked in water 1/2 hour prior to cooking

Directions

Season heavily with dry rub. Place in plastic bag and refrigerate overnight.

Remove pork from refrigerator 2 hours prior to cooking to come to room temperature.

Prepare smoker to temperature of 210 to 220 degrees F and place 1 handful of hickory chips and 1 handful of apple chips on hot coals.

Place pork butt in smoker and smoke for 14 to 16 hours adding 1 handful of hickory and 1 handful of apple chips every 4 hours. After 5 hours in smoker, begin spraying generously with apple juice every 2 hours.

Pork will be done when the internal temperature reaches 185 to 200 degrees F. Pull or chop meat as desired and top with your favorite sauce!

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Choose a favorite store bought Rub and Sauce from Harter House Supermarket and Harter House World Flavors, or make your own special rub and sauce. Here are my favorite home made recipes.

Making the Spicy Rub
Ingredients:

1/4 cup Dark Brown Sugar

1 cup Paprika

1/2 cup Celery Salt

2 Tbs. Granulated Garlic

1/2 Tbsp. Mustard Powder

1/2 Tbsp. White Pepper

1 tsp. Cayenne Pepper

2 tsp. Ground Thyme

1/2 tsp. Salt

Instructions:

Sift all ingredients into bowl. Mix well.

Smoky Barbecue Sauce1 cup Apple Cider Vinegar

1 cup Ketchup

1/2 cup chipotle ketchup

3 Tbs. Brown Sugar

1/4 tsp. Salt

2 Tbs. Yellow Mustard

Instructions:

Mix all ingredients together and simmer for 10 minutes in a sauce pan.

Leftovers?

Pulled Pork Sandwich, pulled pork tacos, and Oh, I make an awesome pulled pork pizza.

Brie and Cheddar Apple Beer Soup with Cinnamon Pecan Oat Crumble.

This is a perfect soup for a cool fall evening. Not too heavy, but still just cozy enough.

I love the combo of apples and cheddar. I think the two are a perfect match.  The honeycrisp apples at Harter House are so good right now.  And finally, the Cinnamon Pecan Oat Crumble really enhances this recipe.  Give this recipe a try and tell me what you think.  ~Shelly

 

Ingredients

2 tablespoons olive oil
1 sweet onion, chopped
Salt and pepper, to taste
2/3 cup apple cider
2 apples, chopped (I used honeycrisp)
2 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)
1 (12 ounce) beer (I used pumpkin beer)
2 cups low-sodium chicken broth
1/4 teaspoon cayenne pepper
1/4 cup flour (may sub gluten free blend if needed)
1 cup milk (I used 2%)
16 ounces sharp cheddar cheese, shredded
8 ounces brie, rind removed + cubed

Cinnamon Pecan Oat Crumble
1 cup old fashioned oats
1 1/2 cups whole raw pecans
2 tablespoons flour
2 tablespoons brown sugar
1/4 teaspoon salt
1 teaspoon cinnamon
6 tablespoons unsalted butter


INSTRUCTIONS

To make the Crumble

Preheat the oven to 375 degrees F.

Working on a greased cookie sheet or pyrex dish, add the oats, pecans, flour, brown sugar, cinnamon and salt. Add the softened butter and use your fingers to crumble it into the oats mixture until everything is moist and the butter is evenly distributed. Bake for 20-25 minutes, until crisp is golden brown and smells amazing. I like to serve this warm, so I make it while the soup simmers.

To make the Soup

Heat a large soup pot over medium heat. Add the olive oil. Once hot, add the onions and a pinch of brown sugar. Season with a little salt and pepper. Cook about 5 minutes, stirring frequently, until softened. At this point, slowly add in the apple cider, let it cook into the onions, add more and continue to cook. Do this until the onions are caramelized. Add the apples and thyme to the pot and cook over medium heat, stirring, until softened, 8 minutes. Add in any remaining apple cider, the beer, chicken broth and cayenne. Bring to a simmer and cook 5-10 minutes or until the apples are tender. (This is when I bake the crumble)

Meanwhile, whisk the flour into the milk until smooth. Set aside.

Once the apples are soft, puree the soup until chunky smooth or completely smooth (whatever you like). Return the soup to the stove and bring to a low bowl. Whisk in the milk mixture and boil until the soup thickens slightly, about 5 minutes.

Stir in the cheddar cheddar cheese and brie until melted and smooth. Simmer the soup 5 minutes or until ready to serve.

Ladle the soup into bowls and top with the cinnamon pecan crumble. Plus maybe some extra cheese too!! Happy slurping!

http://www.halfbakedharvest.com/brie-cheddar-apple-beer-soup-cinnamon-pecan-oat-crumble/