"When you practice gratefulness, there is a sense of respect toward others." ~ Dalai Lama
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
We had a wonderful family Thanksgiving weekend in Bemidji this year… gathering around the fire outside and around the piano inside… huddling together for warmth waiting for the parade of lights downtown. It was the first time in a long time that all the cousins and their children were able to be there… and great welcoming Beth, awesome piano player from Superior! Fun way to share and celebrate Neil and Faith's new life in Bemidji!
RECIPE OF THE WEEK
We had our family turkey dinner here the Wednesday before Thanksgiving and I was intrigued to try this pumpkin cake recipe by Michael English I found at Byerly's when I was shopping instead of pie. It wasn't my favorite, but then I am not especially fond of cake. Reviews by others were good, it was very moist.
PUMPKIN TRES LECHES CAKE
- 1/4 cup butter at room temperature
- 1/4 cup honey
- 1/4 cup brown sugar
- 4 eggs
- 15-ounce can pumpkin puree
- 2 cups spelt (or other) flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 14-ounce can sweetened condensed milk
- 12-ounce can fat-free evaporated milk
- 1 cup heavy cream
- 1 cup whipping cream
- 1 teaspoon vanilla extract
- 1 tablespoon honey
Using an electric mixer, cream butter with honey and sugar until mixture is light and fluffy. Add eggs one at a time, mixing well between each addition. Add pumpkin puree and mix until well blended.
Meanwhile, mix flour, baking soda, baking soda, baking powder, cinnamon and salt in a medium bowl.
Mix flour mixture into pumpkin mixture.
Pour into a greased and floured 9×13-inch baking dish.
Bake at 350 degrees F for about 30 minutes, or until a toothpick comes out clean. Let cool.
Poke holes less than 1/4 inch apart into cooled cake using a toothpick or fork.
Put sweetened condensed mil in a large microwave-safe container and microwave on high, until it starts to brown, about 1 1/2 minutes.
Stir evaporated milk into warmed milk. Mix in heavy cream.
Pour milk mixture over cake. Refrigerate for at least an hour, or overnight.
If desired, beat whipping cream with vanilla nad honey until it forms still peaks.
Top cake with whipped cream and a sprinkle of cinnamon if using. Serve.