Fall Recipes is our topic at The Loft today.
I’ve been thinking pumpkin for weeks now. Mainly because I have some canned organic pumpkin that needs using.
And I’ve been thinking about cooler temps, sweaters, (that’s about all we are going to need in Lower Alabama, unless it gets really cold), pots of chili, Mexican cornbread, fireplaces and hot cocoa. The older I get the more I enjoy the Fall. Cool nights and warm covers, family gatherings with food, chatter and laughter. Mix all these things in generous portions and you have my recipe for a Happy Fall! I suspect, however, that is not the recipe expected for sharing at The Loft today.
My chili recipe is not really a recipe, I just throw what I got that resembles chili ingredients in the pot till it feels right and we eat it. I’m not kidding.
Oh, I do that the same way. Hmm!
How about Carrot Cake? JT always uses a recipe for that. He’s so exact. He has made it for years and each time he gets out that recipe and follows it exactly. He’s so cute!
by Betty Downey (she’s a long time friend, now spending all her time with JESUS)
2 cups plain flour
2 t. baking soda
1 t. salt
2 cups sugar
2 t. cinnamon
1 ½ cups cooking oil
4 large eggs (one at a time)
3 cups grated carrots
BEAT BY HAND FOR 15 MINUTES (not kidding! He sets a timer and beats that batter a full 15 minutes!)
Pour into 3 greased 8″ cake pans, bottoms lined with wax paper (comes out easier this way)
Bake at 350 degrees until cake tester comes out clean
Cream together room temperature 8 oz. creamed cheese & 1 stick of butter
Then Add in
1 box confectioner’s sugar (slowly)
1/2 tsp. vanilla
1 cup chopped nuts
2 t. milk if needed
Mix till creamy. Lick the beaters while you wait for the cake layers to cool, then frost the cake. Store cake in Frig until you are ready to serve.
Happy Autumn is coming!
Until then + + + Kathie
The Blood of Jesus is Enough
NO SIN GOES UNPUNISHED.
EITHER WE BEAR IT OR JESUS DOES FOR US; AND WE GET TO CHOOSE WHO DOES THE BEARING.