Twelve Rivers Musings

Mmmmmm……. I grew up on this cake, made often for special occasions. I now make it for my family, especially at Christmas. It’s well worth the effort as it’s quite wonderful!

This variation uses a different type of frosting than most red velvets. I especially like it since it isn’t overly sweet and it leaves the red of the cake exposed making the final result a treat for the eyes as well!

You WILL be using your reusable shopping bags when you run to the store for these ingredients, won’t you!

CAKE
1/2 cup Crisco shortening
1 1/2 cups sugar
2 eggs, beaten
1 oz. bottle red food coloring
1 oz. bottle water (use food coloring bottle)
1 teaspoon cocoa powder
1 cup buttermilk
1 teaspoon salt
2 1/4 cups sifted flour
1 teaspoon baking soda
1 teaspoon vinegar

Preheat oven to 350 degrees. Line the base of three 9″ round cake pans with waxed paper. Spray pans lightly with vegetable oil spray.

Cream shortening and sugar together. Add eggs. Make paste of food coloring, water and cocoa, then add to creamed mixture. Mix buttermilk and salt together. Add to creamed mixture alternately with the sifted flour. Mix soda and vinegar together quickly and add to cake mixture; mix well. Divide batter equally among the three pans. Bake for 20-30 minutes, until a toothpick inserted into the center comes clean. When cool, remove cakes from pans and remove waxed paper. Stack layers, frosting the top of each layer. Let frosting drizzle from the top layer down the sides of the cake.

FROSTING
4 tablespoons flour
1 cup milk
1 cup sugar
1 cup butter, softened
1 teaspoon vanilla

Mix flour and milk in saucepan. Cook until thick. Cool. Cream sugar, butter and vanilla together until fluffy. Blend the two mixtures. Do NOT beat. Frosting should be the consistency of cold oatmeal.

Happy Holidays from all of us at Twelve Rivers!

*** A few friends groaned when they saw the directions for heating the pumpkin & tempering the eggs. I reworked this to make it easier for you all! The texture will be slightly different, but the taste just as great! Also added in directions for a ginger snap crust, if you’d like that instead.***

Cheesecake has been my son’s favorite for years. In fact, it’s been his choice for birthday cake since he was a little guy.

When it comes to pie, pumpkin is his first preference. Naturally, I had to combine his two favorites to create a pumpkin cheesecake. This recipe has gone through several tweaks over the years to what you see here. Absolutely delicious!

And you WILL be grabbing your reusable bags when you head to the store for these ingredients, won’t you!

Pumpkin Cheesecake

Crust
1/4 cup butter
1/4 cup sugar
1 package graham crackers crushed (approximately 1 1/4 cups)

OR

1/4 cup butter
1 1/4 cups crushed boxed ginger snap cookies (about 28 depending on the brand)

Mix and press into large spring form pan or a 9″x13″ pan lined with foil. Bake crust at 350 degrees for 7 minutes. Cool.

Filling
3 8-ounce bars of cream cheese, softened at room temp
1 1/4 cup dark brown sugar
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon allspice
1 15-ounce can pumpkin puree (about 1 3/4 cups)
4 large eggs

Beat cream cheese until smooth. Beat in brown sugar. Mix in the spices, and then beat in the pumpkin puree. Add eggs one at a time, beating in each thoroughly.

Pour into crust. Spread out evenly. (If using a spring form pan, wrap the pan with foil and place pan into a larger pan with an inch of water during baking to keep the crust from cracking.) Bake at 350 degrees for 55 -60 minutes.

Topping
1 16-ounce sour cream
1 teaspoon vanilla
1/2 cup brown sugar

Mix all together and pour on top of cheesecake when it comes out of the oven. Bake for another 5 minutes. Remove from the oven and cool slightly. Cover with plastic wrap and refrigerate at least 4 hours before serving. Overnight is even better. Garnish with pecans before serving, if you wish.

Enjoy!

* If you purchased the 29-ounce can of pumpkin puree you’ll have some left over. You may want to try my Pumpkin Bread or Pumpkin Foot Scrub!

Happy Thanksgiving Everyone!

Before you tuck your feet into socks and away for the winter, try this Pumpkin Foot Scrub. The smell will be heavenly. So good, if fact, you will be tempted as I was to taste it! Aside from the grittiness of the coffee grounds, it was yummy!

*** If you want recipes for items you can actually eat, be sure to check out my Pumpkin Bread and Thanksgiving Pumpkin Cheesecake! ***

Pumpkin Foot Scrub
1/4 cup cooked or canned pumpkin puree
1/4 cup of brown sugar
1 tablespoon of almond, olive or jojoba oil
1 tablespoon coffee grounds
1 tablespoon lemon juice

Simply mix all the ingredients in a bowl and scrub your feet thoroughly. You’ll find you will have plenty of scrub for your legs as well. Rinse off in the shower and pat dry. Any remaining mixture can be stored in a glass jar in the fridge for a few days.

Why does this scrub work? The pumpkin enzymes and the alpha-hydroxy acids in brown sugar granules help exfoliate the skin. The oil softens the skin while the caffeine in the coffee improves the blood circulation. The lemon juice acts as a natural preservative along with helping with exfoliation.

This recipe is an adaptation from Planet Green’s article 10 Do-It-Yourself Beauty Treatments for Maximum Glam. You may enjoy trying their Yogurt and Honey Mask and Olive Oil Hand Softener as well.

This is the time of year for pumpkins and yummy foods created with the puree. So, several pumpkin recipes will be posted this week for you to try.

Our neighbor, Helen, recently brought over a pumpkin bread that was, quite honestly, the best we’ve ever tasted. I, of course, promptly asked for the recipe. When I saw the ingredients, I KNEW why it tasted so good…. lots of shortening, eggs and sugar! I started experimenting to achieve a healthier version. The result…. great taste without the guilt! I’ve included my healthy version along with the original.

Decadent Pumpkin Bread
3 1/2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon salt

Measure out and sift together into bowl. Set aside.

3 cups sugar
1 cup solid shortening (Crisco)
4 eggs
1 teaspoon vanilla
2 cups pumpkin
2/3 cup water

Cream sugar and shortening together. Add eggs and continue beating until smooth. Beat in vanilla, pumpkin and water. Add dry ingredients and beat until smooth. Pour into two large loaf pans. Bake at 350 degrees for 1 hour or until knife inserted in center comes out clean.  Four smaller loaf pans may also be used but reduce baking time to 45 minutes.

Healthy (but still Decadent) Pumpkin Bread
(What makes this recipe healthier? Extra pumpkin puree replaces the shortening, honey or agave syrup replaces the water and reduces the need for so much processed sugar, more vanilla increases the sweet flavor in lieu of the sugar, and finally, one of the eggs is eliminated without any negative effect on the final result.)

3 1/2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon salt

Measure out and sift together into bowl. Set aside.

1 1/2 cups sugar
3 eggs
2 teaspoons vanilla
3 cups pumpkin
1/2 cup honey or agave syrup

Beat sugar and eggs together.  Beat in vanilla, pumpkin and honey/agave syrup.  Add dry ingredients and beat until smooth. Pour into two large loaf pans. Bake at 350 degrees for 1 hour or until knife inserted in center comes out clean.  Four smaller loaf pans may also be used but reduce baking time to 45 minutes.

Look for more pumpkin recipes this week…. Pumpkin Foot Scrub and Pumpkin Cheesecake!

And, of course, please use your reusable shopping totes when you run to the store for these ingredients.  Those cans of pumpkin would look great with any of the bags in EDEN’s Taupe and Red Hot Collection!