CONTEST OVER! CONGRATS TO
Fall is almost here and in some areas, it is cooling down rapidly! Yay for Fall and NO MORE SPIDERS. With that said, Fall, for me anyways, means cooking and baking in my kitchen with my little ones! I love making warm meals for the family, during the colder months.
I received the new Taste of Home Best Loved Recipes Cookbook to check out. I was and am very impressed with all of the wonderful recipes included in this book, WOW. This is probably the last cookbook you’ll need for a while because it has 1,485 recipes in it! This hard-bound collection commemorates 20 years of the best submitted recipes! It’s filled with mouth-watering favorites that will be sure to bring your family together for a new experience around the dinner table, and to enjoy a weekly meal, a special holiday or occasion!
I was thrilled to browse through it, I just wish there were more pictures included in this cookbook. I LOVE seeing pictures. There are pictures, don’t get me wrong, just not as many as I would like in a cookbook. But, what sets this cookbook apart is that each recipe has a very personal story of what it has meant to those who submitted it and their families. I thought that was pretty cool.
I have found quite a few mouth-watering recipes I plan on making very soon! One that really stood out to me, I included below! Enjoy!
Excerpted from Taste of Home: Best Loved Recipes: 1485 Favorites from the World’s #1 Food & Entertaining Magazine
By Taste of Home
Yield: 16 cupcakes
Prep: 30 min.
Bake: 20 min. + cooling
A unique mix of pineapple and pumpkin creates a cupcake with mouth-watering flavor.
– Mary Relyea, Canastota, New York
2/3 cup shortening
¾ cup maple syrup
½ cup 2% milk
1-½ cups all-purpose flour
1-¼ teaspoons baking powder
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon ground ginger
½ teaspoon ground allspice
1 cup canned pumpkin
1 can (8 ounces) crushed pineapple, drained
1 package (8 ounces) cream cheese, softened
¼ cup butter, softened
1-½ cups confectioners’ sugar
1. In a large bowl, beat shortening until light and fluffy. Add eggs, one at a time, beating well after each addition (mixture will appear curdled). Beat in syrup and milk. Combine the flour, baking powder, salt, baking soda, ginger and allspice; add to shortening mixture and beat just until moistened. Stir in pumpkin and pineapple.
2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely.
3. For frosting, in a small bowl, beat the cream cheese and butter until fluffy. Add confectioners’ sugar; beat until smooth. Frost cupcakes.
Doesn’t that look and sound DELICIOUS?! Ya, we are making those next weekend!
You can purchase the new Taste of Home Best Loved Recipes Cookbook online at Amazon.com!
One person is going to win the Taste Of Home Best Loved Recipes Cookbook!
Easy! Just use the RC form below!
I was sent product to review. All opinions are my own. The Amazon.com link is my personal affiliate link, thanks!