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Fall Beginnings for the Morning

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Posted: Thursday, October 12, 2017 11:02 am

Life is Delicious in South Florida with Linda Ogden Epling
Paul Marcellini

Fall is a great time with kids back in school and getting back to old routines to think about friends we have missed over the summer.

Our Cranberry Yogurt Coffee Cake, Pumpkin Muffins with cream cheese and Apple Butter Bread with honey cheese spread are delicious treats to make for office staff, church groups or someone recovering from the recent storm.

With these you can add warm flavored coffees, or spiced tea to top off the beginning of our fall season.

Queens Tip: Make these home baked goodies for family and friends during the holidays. They freeze nicely to be served right away for given at a later date.

Cranberry Yogurt Coffee Cake

1 package yellow cake mix

1 package instant vanilla pudding

1 cup yogurt

4 eggs

¼ cup vegetable oil

1 can whole cranberries

½ cup chopped nuts

Preheat oven to 350 degrees. Grease and flour a 13 x 9-inch pan. Mix cake mix, pudding, yogurt, egg and oil. Beat at high speed for 3 minutes. Pour 2/3 of the batter into pan. Drop cranberries over batter. Drop remaining batter over all. Sprinkle nuts on top. Bake for 55-60 minutes. It’s delicious.

Apple Butter Bread with Honey Cheese Spread
© Paul Marcellini

Apple Butter Bread with Honey Cheese Spread

1/2 cup butter or margarine

1 cup brown sugar

1 egg

¾ cup buttermilk

2 teaspoons baking soda

2 cups all-purpose flour

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon allspice

1 cup apple butter

½ cup pecans, chopped

Cream butter and sugar, add egg and beat well. Combine buttermilk and baking soda. Combine flour and spices, add to creamed mixture alternately with buttermilk mixture, beginning and ending with flour. Stir in apple butter and pecans. Pour into greased 9x5x3-inch loaf pan. Bake at 350 degrees for 1 hour 5 minutes or until toothpick comes out clean. Cool in pan 5 minutes. Remove to wire rack. Makes one loaf.

Honey Cheese Spread

1 cup ricotta cheese

½ cup plain yogurt

2 tablespoons honey

½ cup whipping cream

In a bowl, crumble ricotta cheese and add yogurt and honey. Mix well. Mix cream until soft peaks form. Fold into cheese mixture. Cover and chill. Will last for up to 4 days. Serve with apple butter bread. Makes 1½ cups.

Pumpkin Muffins or Pumpkin Bread
© Paul Marcellini

Pumpkin Muffins or Pumpkin Bread

2 cups white sugar

¾ cup vegetable oil

4 eggs

1 (16 oz.) can pumpkin

3 1/3 cup white all-purpose flour

2 teaspoons baking soda

½ teaspoon baking powder

1 teaspoon salt

2 teaspoons pumpkin pie spice

1 teaspoon ground nutmeg

2/3 cup water

2 teaspoon vanilla extract

1 cup chopped pecans

Combine sugar and oil, stirring well. Add eggs, one at a time, mixing well after each addition. Stir in pumpkin. Combine next 7 ingredients, add to pumpkin mixture alternately with water, beginning and ending with flour mixture. Stir in vanilla and pecans. Spoon batter into 2 lightly greased 9x5x3 inch loaf pans. Bake at 325 degrees for 1 hour and 10 minutes to 1 hour 20 minutes or until a wooden pick inserted in center comes out clean. Cool bread in pans 10 minutes, remove from pans and cool on wire racks. Serve with cream cheese and pumpkin spread. Yields: 2 loaves or 18 muffins.

Cream Cheese and Pumpkin Spread

1 (8ox) package cream cheese, softened

½ cup canned pumpkin

½ teaspoon nutmeg

½ teaspoon cinnamon

With a mixer, mix until smooth the cream cheese, pumpkin, nutmeg and cinnamon. Serve with pumpkin muffins or pumpkin bread.

For more great recipes go to: www.loepublishing.com, friend The Cooking Queen on Facebook, and follow Linda on Twitter @cookingqueenloe

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