Pumpkin Pancakes

What is it about fall and cooler weather that makes me think of pancakes?  These are sooo much better than regular pancakes, thicker and denser, and lighter on the spicing to highlight the pumpkin flavor.  You can use any winter squash to make these.  It really is fine to have pancakes for supper. 

Serves 4 or more
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1 3/4 cups unbleached all-purpose flour
3 tablespoons packed light brown sugar
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
2 large eggs
1 1/2 cups buttermilk
1/2 teaspoon pure vanilla extract
one 15-ounce can pumpkin puree
Vegetable oil for frying
Unsalted butter, softened
Sorghum syrup or real maple syrup, warmed

Mix the dry ingredients together in a large bowl.

In a medium bowl, whisk the eggs with the buttermilk and vanilla until frothy.  Whisk in the pumpkin until combined.  Pour this mixture into the dry ingredients and mix until combined, with a few streaks remaining.  The batter will be fairly thick.  Add tablespoons of water as necessary to make it spoonable but short of runny.

Warm a griddle or large heavy skillet over medium heat.  Pour a thin film of oil onto the griddle.  Pour or spoon out the batter onto the hot griddle, where it should sizzle and hiss.  A generous 1/4 cup of batter will make a 4-inch pancake.  Make as many cakes as you can fit without crowding.

Cook the pancakes until their top surface is pocked with little bubbles but before all the bubbles pop, 1 1/2 to 2 minutes.  This batter forms fewer bubbles than many pancakes, so also watch for the edges to look just a bit firm and dry before turning.  Flip the pancakes and cook until the second side is golden brown, 1 1/2 to 2 minutes longer.  Repeat with the remaining batter, adding a bit more oil to the griddle as needed.

Serve immediately with butter and syrup.

California Ginger Bread

Don't confuse this with your grandmothers ginger bread with the whipped cream on top. This is an actual loaf of bread. Perfect out of the oven or toasted for breakfast with honey butter (butter at room temperature, mixed with an equal amount of honey) or marmalade butter (the same procedure but with an equal amount of marmalade.

California Ginger Bread
1 loaf
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1 cup buttermilk
3-4 tablespoons peeled, grated fresh ginger root
1/2 cup peanut or vegetable oil
1 egg
grated rind of one lemon
1/2 teaspoon salt
2 1/2 cups -all purpose flour
2/3 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/8 teaspoon cloves


Combine the buttermilk, grated ginger, oil, egg, lemon rind, and salt. Mix lightly until blended

Sift the remaining dry ingredients into a bowl. Make a well in the center of this mixture. Pour buttermilk mixture into the well. Stir all together until you have a smooth mixture. Do not over mix.

Grease and flour a 9 x 5 x 3-inch loaf pan. Place the dough in the pan and bake at 350 degrees F. for one hour and 10 minutes. Cool on a wire rack for 5 minutes and remove from pan.

Easy Zucchini Bread

Two little zucchini just looking so lonely in the vegetable drawer. Not enough for a casserole I don't think, or fritters. Well crap why not another couple loaves of zucchini bread. Why not is right since I've already made cream cheese zucchini bread, lemon zucchini bread, chocolate zucchini bread. I really need more zucchini bread! At least this one is very easy.

2 loaves
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1 cup chopped pecans, divided
1 (18.25-ounce) package spice cake mix I used Duncan Hines Moist Deluxe Spice Cake
1-1/4 cups milk
1/2 cup canola oil
3 large eggs
2 cups shredded zucchini (about 1 medium)

1. Place 2/3 cup pecans in a single layer in a shallow pan.

2. Bake at 350 degrees for 6 to 7 minutes or until pecans are lightly toasted, stirring occasionally. Don't burn them.

3. Beat cake mix and next 3 ingredients at low speed with an electric mixer 30 seconds. Increase speed to medium and beat 1 minute, stopping to scrape down sides of bowl as needed. Stir in zucchini and 2/3 cups toasted pecans. Pour batter evenly into 2 (9x5-inch) lightly greased loaf pans. Sprinkle remaining 1/3 cup pecans evenly over batter.

4. Bake at 350 degrees for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans to wire rack, and let cook completely before slicing.

Extra Special Zucchini Bread

You're right, it's time to think about what to do with all that zucchini.You will always get raves for this bread, or at least I do. You can make it into 2 large loaves, 7 small loaves or even muffins. It freezes beautifully and is always a welcomed gift.

This is the only recipe I have used for years. Can't find one better. If you have one let me know.

Extra Special Zucchini Bread
2 large loaves, 7 small loaves
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3 eggs
2 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
8 ounces cream cheese, softened
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
2 cups chopped walnuts
2 cups shredded zucchini, unpeeled

Heat oven to 350 degrees F. Grease and flour two 9x5-inch loaf pans or seven 5 3/4 x 3x2-inch foil pans.

In a large bowl, beat eggs, sugar, oil and vanilla until smooth, about 3 minutes. Beat in the cream cheese.

In a large bowl, whisk flour, baking soda, baking powder, cinnamon, salt and nutmeg. On low speed, gradually beat into egg mixture.

Fold in walnuts and zucchini. Evenly divide batter between the two prepared pans or the seven smaller pans. Bake at 350 degrees F for 60 minutes (for larger size) or 35 minutes (for smaller loaves or until a toothpick inserted in the center comes out clean.

Remove from the oven and allow to cool in pan for 10 minutes on a wire rack. Turn out of pans and allow to cool completely. Wrap and refrigerate or freeze.

Best if made at least 1 day ahead of serving.

Stuffin' Muffins

Am I the only one that has never heard of Stuffin' Muffins until recently? Now every time I turn around I see another recipe for these. What a great idea, like stuffin' in a muffin tin. They are the perfect bread to have with all the fresh vegetables coming on in the garden. Now we don't have to wait for Thanksgiving to get our stuffin' fix.

I have adapted this from several (4) recipes, however most of them are basically the same. In the future I can see me adding cooked sausage, and or toasted pecans to the mixture.

Makes 12 muffins
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1 (1/4 pound) stick salted butter
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup chopped apple (do not peel) I like Granny Smith.
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon oregano
8 cups herb stuffing (I used half cubed and half crumbled Pepperidge Farm)
3 eggs beaten
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 tablespoons (1/2 stick) melted butter
1/4-1/2 cup chicken broth

Preheat oven to 350 degrees.

Spray a 12-cup muffin pan with non-stick spray or line with cupcake papers.

In a large saute' pan, over medium high heat, melt the stick of butter. Add the chopped onion, chopped celery, chopped apple. Stir as you go. Sprinkle in the sage, thyme, and oregano. Saute' this mixture for 5 minutes. Remove pan from heat and set aside.

In a large mixing bowl, combine the 8 cups of stuffing. If your stuffing mix has a separate herb packet sprinkle it over the mixture now so you don't forget it.

Pour in the beaten eggs and mix. Sprinkle on the salt and pepper. Mix them in. Pour the melted butter over the top and mix it in.

Add the mixture from the saute' pan. Stir it all up together. Pour in the 1/4 cup of chicken broth. Mix everything with your impeccable clean hands.

The mixture should be softened, but not wet. If you think it's too dry and the muffins might fall apart after baking, mix in another 1/4 cup of chicken broth.

Use an ice cream scoop or large spoon to fill the muffin cups. Bake at 350 degrees F. for 25 minutes.

These can be served hot, warm, or room temperature. Reheat beautifully the next day in the microwave.

Pesto Bread

I know some of you were laughing your butt off the other day when I posted the Collard Green Pesto recipe. Now you will have to use the store bought pesto and I will be enjoying this bread made with the Collard Green Pesto. Don't ever under estimate and old southern woman.

Makes 1 loaf
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1 stick butter, softened
1/2 cup good mayonnaise
3 garlic cloves, crushed
2 tablespoons Parmesan cheese, freshly grated
3 tablespoons your favorite brand of pesto sauce because you don't have mine
1 loaf French or Italian Bread, homemade is best, but bakery is fine

Preheat grill to medium. Cut the bread into 1-inch slices without slicing completely through the bottom crust. Mix the first 5 ingredients and blend well. Spread on both sides of the bread slices. Wrap in foil and place on the edge of the grill. Grill, turning occasionally, about 10-15 minutes. Don't burn the bread.

Peach-Pecan Muffins

I looked high and low for this recipe a few weeks, months, years, ago. I have no idea how long ago, I think my mind has gone. Something was going on at church and I needed muffins. I ended up asking my friend Joyce@OctoberFarm for a recipe, and that was wonderful. Of course this morning I found my recipe. I hope you enjoy these, but the real reason I'm posting it is so I will know where to look for the recipe the next time I need it.

12 muffins
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Pecan Streusel

1/2 cup chopped pecans
1/3 cup firmly packed brown sugar
1/4 cup all-purpose flour
2 tablespoons melted butter
1 teaspoon cinnamon

Muffins
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup butter, melted
1/4 cup milk
1 large egg
1 cup frozen sliced peaches, thawed and diced
12 paper baking cups
Vegetable cooking spray

1. Prepare Streusel: Stir together pecans and next 4 ingredients until crumbly.

2. Prepare Muffins: Preheat oven to 400 degrees F. Combine flour and next 4 ingredients in a large bowl; make a well in center of mixture. Stir together butter, milk, and egg; add to dry ingredients, stirring just until moistened. Gently stir in peaches.

3. Place paper baking cups in 1 (12-cup) muffin pan, and coat with cooking spray; spoon batter into cups, filling two-thirds full. Sprinkle with Pecan Streusel.

4. Bake at 400 degrees F. for 20-25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and serve warm or at room temperature.

Irish Soda Muffins with White Cheddar and Rosemary

Be honest! Have you ever had really good Irish Soda Bread? I have not. But these muffins are great. Plus you can make them ahead and freeze. Perfect with your Irish Stew.

Irish Soda Muffins with White Cheddar and Rosemary
about 12 muffins
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3 cups all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
1/4 cup (1/2 stick) well-chilled but, cut in pieces
6 ounces coarsely grated white cheddar cheese
1/4 cup fresh rosemary,snipped finely with kitchen shears
2 cups buttermilk
1 egg, beaten to blend

Preheat oven to 350 degrees F. Generously grease two 12-cup muffin tins. Sift together flours, baking soda, salt and baking soda in large bowl. Cut in butter until mixture resembles coarse meal. Stir in cheese and rosemary. Mix buttermilk and egg and add to dry ingredients, stirring just until blended (batter will be thick). Spoon batter into prepared muffin tins. Bake until golden brown, about 20 minutes. Serve Warm.

To Freeze, cool thoroughly. Wrap tightly in aluminum foil and place in freezer baggies. To serve, bring to room temperature. Warm in oven for about 15 minutes at 300 degrees F. just before serving.

Hearty Whole Wheat Corn Bread

For someone who until recently made terrible corn bread, I'm movin' on up in the cornbread world. This is a great corn bread to serve with almost any soup.

Hearty Whole Wheat Corn Bread
6 servings
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At Freedom's Table

1/4 cup shortening (not oil)
1 cup yellow cornmeal
1 cup whole wheat flour
2 tablespoons sugar
1 tablespoon baking powder (don't forget your homemade)
1/2 teaspoon salt
1 1/2 cups milk
1 egg, beaten

Preheat the oven to 425 degrees F. Place the shortening in a 10 1/2-inch cast-iron skillet and heat in a preheated oven for about 10-15 minutes. While the skillet heats, in a large mixing bowl combine dry ingredients. Add the milk and egg; mix until well blended. Remove the skillet from the oven, turn, and tilt to evenly coat the sides and bottom of the skillet with the shortening. Pour the shortening into the batter and mix well. Pour the batter into the skillet. Bake for 20-15 minutes or until a wooden pick inserted into the center comes out clean.

Black Walnut Bread

What is it about black walnuts that I love so much. I could eat them by the handfuls. There are black walnut trees all over the farm. As kids we gathered and hulled them. What an awful job that was. Your hands were black for a week. I'm just too lazy to do that any more. Buy some and toast them and they will be almost as good.

Black Walnut Bread
1 loaf
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Adapted from a yellow legal pad with grease stains

3 cups all-purpose flour
4 1/2 teaspoons baking powder (use your homemade)
1/4 cup sugar
1/4 cup firmly packed brown sugar
3/4 teaspoon salt
2 eggs
1 cup half and half
2 tablespoons honey
1/4 cup butter, melted
1 cup chopped black walnuts, toasted

Preheat the oven to 350 degrees F.

In a large mixing bowl combine the flour, baking powder, sugars, and salt. In a separate bowl combine the eggs, half and half, honey, and melted butter. Add the dry ingredients and stir until thoroughly blended but slightly lumpy. Gently mix in the walnuts and spoon into a lightly greased and floured loaf pan. Bake 1 hour, or until tested with a toothpick.

Cornmeal Crisp

Paper-thin and crunchy, these crisps make a delicious nibble and are good cocktail snacks or as an accompaniment to soups or salads.

A few days ago I made a pot of Bean Pot Soup and a batch of these crisps for Larry and Edie, because Ryan, her son was in town for a visit. He is such a love, if I were only 40 years younger.

Lets go see what Miz Helen has for Full Plate Thursday.

See note at the bottom for a slight variation.

Cornmeal Crisps
enough to serve 8 or 10
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Adapted from The Gift of Southern Cooking

1 cup stone-ground white cornmeal
1 teaspoon salt
3 tablespoons unsalted butter, divided
1 1/2-2 1/4 cups boiling water

Stir together the cornmeal and salt in a stainless-steel mixing bowl, and add 2 tablespoons of the butter cut into small pieces. Slowly stir in enough boiling water so that the mixture resembles very wet mashed potatoes. Beat vigorously until the butter is melted and absorbed and the batter is smooth. Allow to cool slightly.

Preheat oven to 375 degrees F.

Use the remaining tablespoon butter to grease two 15-by-10-by-1-inch baking sheets. I used one half sheet pan. Put even amounts of the batter on the two baking sheets, and use a rubber spatula to spread it as evenly and thinly as possible (dipping the spatula in water helps with this). Bake in the preheated oven for 20-35 minutes, until crisp and golden brown. Cool on the baking sheets, and break into large irregular pieces for serving. Stored in an airtight container, the crisps keep well for several days.

Cook's Note: As written these may leave a little bit of a salty after taste after, like a cracker. To correct this I would use 1/2 teaspoon salt and a pinch (1/8 teaspoon) cayenne pepper.

Hot Crusty Buttermilk Biscuits

Now this is the way my grandmother made biscuits. I can still see them coming out of the oven and her brushing the tops with homemade melted butter. Of course she made them with homemade buttermilk also. I can't make biscuits. The only reason I tried this recipe was because I'd just made a new batch of Homemade Baking Powder. Well let me tell you, I impressed myself. These came out wonderful.

You have to start with good very cold lard, fresh, very cold buttermilk, and a very hot oven. Work the fat into the flour with your fingers; stir together and knead the dough as little as possible; don't twist the biscuit cutter when stamping them out; and finally, place them on the baking sheet as close together as you can without touching.

Hot Crusty Buttermilk Biscuits
about 15 2 1/2-inch biscuits
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Thanks to The Gift of Southern Cooking

5 cups sifted White Lily flour (measured after sifting
1 tablespoon plus 1/2 teaspoon Homemade Baking Powder (you can use store bought)
1 tablespoon kosher salt
1/2 cup (1/2 pound) packed lard, chilled (I still don't know how to make it)
1 1/4 cups buttermilk, very cold
3 tablespoons unsalted butter, melted

Preheat oven to 500 degrees F. That is not a misprint.

Put the flour, homemade baking powder, and salt in a mixing bowl, and whisk well to blend thoroughly. Add the lard, and, working quickly, coat it in flour and rub between your fingertips until approximately half the lard is finely blended and the other half remains in large pieces, about 1/2 inch in size. Pour in the buttermilk, and stir quickly just until the dough is blended and begins to mass.

Turn the dough immediately out onto a floured surface, and with floured hands knead briskly eight to ten times, until it becomes cohesive.

Gently flatten the dough with your hands into a disk of even thinness; then, using a floured rolling pin, roll it out to a uniform thickness of 1/2 inch. With a dinner fork dipped in flour, pierce the dough completely through at 1/2-inch intervals. Lightly flour a 2 1/2 to 3-inch biscuit cutter and stamp out rounds, without twisting the cutter in the dough. Cut the biscuits from the dough as close together as you can, for maximum yield. Transfer them to a parchment lined baking sheet, placing them so they just barely kiss. Don't reroll the scraps. Just arrange them around the edge of the sheet, and bake them - cook's treat.

Put the baking sheet immediately on the center rack of the preheated oven. Bake 10-12 minutes, checking after 6 minutes or so, and turning the pan if needed for even baking. When the biscuits are golden brown, remove from the oven and brush the tops with the melted butter.

Parmesan Bagel Chips

Can't remember if I've posted this before or not, but it's worth a repeat. These are so easy, who would ever buy bagel chips. If you want to really get crazy, make your own bagels.

Parmesan Bagel Chips
32 chips
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4 plain, egg, sesame, poppy seed, or onion bagels
6 tablespoons butter
1 tablespoon oil
1/2 cup (2 ounces) freshly grated Parmesan cheese

Preheat oven to 375 degrees F. Have baking sheets ready.

Cut each bagel horizontally into 8 thin slices. A mandoline is a great tool for this.

Melt the butter with the oil; cool to lukewarm. Stir in the cheese. Add to the bag and shake the bag to coat all the slices with the butter mixture.

Arrange in a single layer on baking sheets. Bake 12 to 15 minutes until crisp and golden, turning the slices once.

Cool to room temperature, then store in an airtight container.

Crackling Cornbread

Are you serious! You've never had Crackling Cornbread? I can remember my grandmother making crackling after the hogs had been butchered. You take the fat from the pig and cut it into small cubes. These went in a big black pot and you cooked them draining the grease every now and then, until the cubes got crunchy and golden. I don't know anyone that makes their own crackling any more and the "fresh" ones at the grocery smell funny, so I use fried pork rinds, that are available in the potato chip section.

Perfect for your traditional New Year's peas and greens.

Crackling Cornbread
Makes 9 servings
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3/4 cup yellow cornmeal
3/4 cup all-purpose flour
1/4 cup sugar (I only use 2 tablespoons)
2 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
2 large eggs
1/3 cup butter, melted
1 1/2 cups fried pork rinds, coarsely crumbled

1. Preheat the oven to 400 degrees F. Grease an 8 x 8-inch square baking pan.

2. In a large bowl or on a piece of waxed paper, stir together the cornmeal, flour, sugar, baking, powder, and salt; set aside.

3. In a large bowl, beat together the milk, eggs, and butter. Add the cornmeal-flour mixture and stir until just combined. Stir in the pork rinds. Pour into the prepared pan and bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.

4. Cool in the pan and cut into 9 squares.

Girdle Cakes

Yes, Girdle Cakes, that's what the Scots call them. To us it's still a griddle cake or pancake. I found this recipe in one of Diane Mott Davidson's books a few years ago, Prime Cut. Not only do I enjoy her novels but I love her recipes. I think it's the addition of cottage cheese that makes these special.

This might be perfect for Christmas morning!

Girdle Cakes
makes 8-12 cakes
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1 egg
1 1/2 cups or more buttermilk
1/2 cup cottage cheese
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup blueberries, plus more for serving
Butter and maple syrup for serving

Oil a large skillet or griddle (girdle") and preheat it over medium heat.

In a large bowl, beat the egg lightly, Stir in the buttermilk and cottage cheese.

Sift together the flour, baking powder, and baking soda. Sift again into the egg mixture. Stir in the dry mixture very lightly, mixing only enough to combine. If the mixture is too dry, stir in a small amount of additional buttermilk. Gently stir in the blueberries.

Scoop the batter into pancakes until the hot, well-oiled pan. After the cakes have set on one side, gently loosen them with a metal spatula to make sure they do not stock. When the edges of the cakes appear dry, flip the cakes carefully to cook until cooked through and golden brown on both sides. This can take from 2 to 5 minutes per side.

Serve immediately with butter and maple syrup and/or more blueberries.

Cinnamon Sugar Doughnut Chips

Glazed doughnuts are transformed into an addictive crisp snack, thanks to a panini press. If no panini press use your griddle and a brick wrapped in foil. These are heavenly, and make perfect little gifts.

The chips can also be made plain without the cinnamon sugar.

WARNING: YOU MAY EAT THE FIRST BATCH ALL BY YOURSELF!

Cinnamon Sugar Doughnut Chips
16 chips
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8 glazed donuts (When did you ever see 8 donuts in a box? Use the whole dozen.)

1. Preheat panini press, or griddle. Using a serrated knife, cut doughnuts in half horizontally.

2. Place doughnut halves, cut side up, in batches, in preheated hightly greased panni press. Sprinkle with cinnamon sugar before closing press. Cook 1-2 minutes or until browned; transfer chips to wire rack to cool completely. If using griddle you will need to turn. (Chips will crisp a they cool). Store in airtight container up to 1 week.

Cranberry Pecan Cheese Wafers

Yes, I grabbed this right out of December's Southern Living. I was afraid one of you would miss it, and it's too wonderful to miss. This is a must do for the holidays. Serve plain, with your favorite cheese ball or cheese spread.

Cranberry-Pecan Cheese Wafers
18 dozen
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1 1/2 cups chopped pecans
1 1/2 cups coarsely chopped sweetened dried cranberries
2 cups butter, softened
4 cups (16 ounces) freshly shredded extra-sharp Cheddar cheese
1 1/2 teaspoons salt
1 1/2 teaspoons ground red pepper
4 cups all-purpose flour
Parchment paper

1. Preheat oven to 350 degrees F. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 15 minutes).

2. Meanwhile, soak cranberries in boiling water to cover 15 minutes; drain and pat dry with paper towels.

3. Beat butter and next 3 ingredients with a heavy-duty electric stand mixer until blended. Gradually add flour, beating just until combined. Stir in cranberries and pecans. Shape dough into 4 (12-inch-long) logs; wrap each log in plastic wrap. Chill at least 8 hours to three days.

4. Preheat oven to 350 degrees F. Cut each log into 1/4-inch-thick slices; place on parchment paper-lined baking sheets. Bake 13 to 15 minutes or until lightly browned. Remove from baking sheets to wire racks, and cool completely (about 20 minutes)

My Favorite Cornbread Plus Turkey Leftovers

I was sure I had posted this before, but I can't find it on the blog. I've made this at least 20 years. This is perfect to serve under your Turkey Hash or with your Turkey Bone Gumbo or Hearty Turkey Noodle Soup. Yes, you will have enough turkey and bones left from your Thanksgiving turkey to make one or all of these dishes.

My Favorite Corn Bread
1 - 9-inch square pan
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2 eggs, beaten
1 stick butter, melted
1 (12-ounce) can Niblet corn, drained
1 box Jiffy Corn Muffin Mix
1 (8-ounce) carton sour cream

Mix everything together and pour into a 9x9-inch greased pan. Bake at 350 degrees until golden brown, about 40 mintues. Delicious reheated!

Stuffing a la Gourmet

Well, I guess it's time I started thinking about Thanksgiving dinner. Gathering up old recipes, looking for new ones I want to try. Normally I don't change the basics, but sometimes I will mess around with the stuffing and side dishes. Actually this is an old recipe, (1968) that I haven't made for a few years. This is also excellent with roasted chicken and roast loin of pork.

Let's go see Amy at A Little Nosh and see what is going on.

You can stuff the turkey or bake the stuffing in a casserole.

Stuffing a la Gourmet
6-8 servings approx.
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1 onion chopped
1 apple chopped
1/2 cup seedless grapes
1 cup walnuts
1 teaspoon thyme
1 tablespoon Worcestershire Sauce
1 carrot chopped
1/2 pound ground pork or sweet Italian sausage
1 teaspoon minced garlic
1 tablespoon chopped parsley
2 cups toasted bread cubes
1 tablespoon Parmesan Cheese
1/4 pound (1 stick) butter
1 stalk celery, chopped
1/2 cup Grand Mariner
Enough chicken broth to make a moist stuffing

Mix well and stuff the turkey.

If baking outside the turkey; lightly brown the ground pork in a large skillet; add butter and saute onion, apple,carrot and celery, just until limp, not browned; add spices, grapes and walnuts. Add remaining ingredients and toss with bread cubes. Bake in a 350 degree oven for 30-40 minutes.

Butter-Pecan Cornbread Muffins

Are you looking for something to add to your Thanksgiving bread basket? These should work just fine. These are also heavenly split and add a couple of very thin slices of country ham and serve with your favorite soup. I could eat these things ice cold!

Butter-Pecan Cornbread Muffins
Makes about 1 1/2 dozen
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1 large egg
1 (8-ounce) container sour cream
1 1/2 cups milk
2 tablespoons honey
1 1/2 cups plain white or yellow cornmeal
1 cup all-pourpose flour
1 tablespoon baking powder
1 teaspoon salt
3 tablespoons butter
1/2 cup chopped pecans
vegetable cooking spray

1. Preheat oven to 450 degrees F. Stir together egg and next 3 ingredients in a medium bowl. Stir together cornmeal and next 3 ingredients in a large bowl; stir in egg mixture until combine.

2. Melt butter in a small skillet over medium heat. Stir in pecans, and cook, stirring often, 5 to 7 minutes or until lightly toasted and fragrant. Remove from heat and let cool 10 minutes.

3. Meanwhile, heat 2 (12-cup muffin pans in oven 3-5 minutes.

4. Stir pecans into cornmeal batter. Coat hot muffin pans with cooking spray; pour batter into muffin cups, filling 3/4 full. I use a large ice cream scoop.

5. Bake at 450 degrees for 13-15 minutes or until golden brown.

6. Get out of my way because I'm having one now before they ever reach the table.

Cook's Note: Preheat oven to 450 degrees. Prepare batter as directed, toasting pecans in a 10-inch cast iron skillet. Pour batter into cast-iron skillet. Bake 25-30 minutes or until golden brown. Now you have a skillet of cornbread!