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October 2015

Blueberry Pumpkin Muffins

If you're like me, you always have canned pumpkin in your pantry leftover from Thanksgiving. Here's a yummy way to use it up.

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Blueberry Pumpkin Muffins
Recipe from old Libby's advertising

1 2/3 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. allspice
1 cup Libby's Solid Pack Pumpkin 
1/4 cup undiluted evaporated milk
1/3 cup shortening
1 cup firmly packed light brown sugar
1 egg
1 cup blueberries
1 tbsp. flour
streusel (recipe below)

Combine first six ingredients. Combine pumpkin and evaporated milk until blended. Cream shortening and sugar in large mixer bowl. Add egg; beat until mixture is fluffy. Add flour mixture alternately with pumpkin mixture, beating well after each addition. Combine blueberries and flour. Gently stir into batter. Fill 18 paper-lined muffin tins 3/4 full. Sprinkle streusel over top of muffins. Bake in moderate oven (350˚F) 40 minutes or until toothpick inserted in center comes out clean.

Note: For larger muffins, use 12 paper-lined muffin tins.

Streusel: Combine 2 tbsp. flour, 2 tbsp. sugar and 1/4 tsp. cinnamon. Cut in 1 tbsp. butter until mixture is crumbly.

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If you're dying to show the world your love of baked goods, this vintage-inspired swing dress is on sale for $55.99 here.

 


Old fashioned pumpkin cake

 This ad suggests you make pumpkin cake for Thanksgiving.

I don't think you have to wait that long.

It would work perfectly well for Halloween. Or pre-Halloween. Or any day in October, really.

Because cake.

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Pumpkin Cake
Old recipe from vintage Dexo advertising

2/3 cup shortening
2 1/2 cups sifted cake flour
4 tsp. baking powder
1 tsp. salt
1 1/2 cups sugar
2 tsp. pumpkin pie spice (or 1 1/2 tsp. ground cloves, 1 tsp. ground ginger and 2 tsp. ground cinnamon)
3/4 cup milk ( whole is best, 2% is good, but don't use skim)
1 cup canned pumpkin

Measure shortening into a bowl. Sift flour, measure and sift again with baking powder, salt, sugar and spices onto the shortening. Add 1/2 cup milk and pumpkin. Blend. Beat 1 minute (count at least 150 strokes per minute). Add remaining milk and the eggs. Beat 2 minutes. Scrape, spoon and bowl often during beating. Bake in two greased and floured, deep, 8-inch layer pans in moderate oven, 375˚F, for about 35 minutes. When cool, frost with 7-minute frosting made with brown sugar.

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 Growing up, my mother always made my Halloween costumes. But never anything like this. Yikes.

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Recipe via livejournal
Image via