Diane Prather

Diane Prather

Diane Prather: ‘Pumpkin Cake’ a Thanksgiving favorite

Diane Prather

Diane Prather's columns appear in the Craig Daily Press and Saturday Morning Press. You can call her at 824-8809.

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If you have recipes you’d like to share, call Diane Prather at 824-8809 or write her at P.O. Box 415, Craig, CO 81626.

Cheesey Potato Soup

3 cups peeled and chopped potatoes

1 cup water

1/4 cup chopped onion

1 teaspoon parsley flakes

1 chicken bouillon cube

1/2 teaspoon celery salt

Dash pepper

2 tablespoons flour

1 1/2 cups milk

1/2 pound Velveeta cheese, cubed

In a soup pot, combine the potatoes, water, onion, parsley flakes, bouillon cube, 1/2 teaspoon celery salt and dash of pepper. Cover the pot and simmer 15 to 20 minutes or until the potatoes are tender. Then stir the flour into the 1 1/2 cups of milk and add it to the potatoes. Stir until thickened. Add the Velveeta cheese that has been cubed. Stir until it’s all melted and creamy.

— Thanksgiving is the time to cook up old favorites, and one of my all-time favorites is “Pumpkin Cake.”

I may have featured the recipe in this column previously, but it’s worth repeating.

To make “Pumpkin Cake,” you’ll need the following ingredients: 1 cup vegetable oil, 4 eggs, 2 cups sugar, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons baking powder, 2 teaspoons cinnamon, 2 cups canned pumpkin and 2 cups flour. You can add 1/2 cup chopped walnuts or pecans, if desired.

Preheat the oven to 350 degrees.

In a large bowl, cream the oil, eggs and sugar.

Then add the remaining ingredients.

Pour into a 9-by-13-inch baking pan. Bake at 350 degrees for about 30 to 35 minutes, until the cake tests done. Cool completely and then frost.

I like to use a cream cheese frosting. Sometimes I use a frosting that I buy in a can, but when I have time, I make my own frosting.

There’s nothing better than cream cheese frosting made from scratch.

The ingredients for “Cream Cheese Frosting” are: 3 ounces cream cheese, softened; 6 tablespoons margarine, softened; 1 teaspoon milk; 1 teaspoon vanilla; and 2 cups powdered sugar.

Cream all of the ingredients together. I sometimes have problems getting the powdered sugar to stir up completely. There are little bumps of powdered sugar left in the frosting. So for best results, use a whip or electric mixer.

Spread the frosting on the cake. Store leftover cake in the refrigerator, if there is any.

For these cold evenings, you might want to mix up a batch of “Cheesey Potato Soup.”

This soup is a little different from most potato soups. You’ll need: 3 cups chopped potatoes, 1 cup water, 1/4 cup chopped onion, 1 teaspoon parsley flakes, 1 chicken bouillon cube, 1/2 teaspoon celery salt, dash pepper, 2 tablespoons flour, 1 1/2 cups milk and 1/2 pound Velveeta cheese, cubed.

In a soup kettle, combine the potatoes, water, onion, parsley flakes, bouillon, celery salt and dash of pepper.

Cover the pot and simmer for 15 to 20 minutes or until the potatoes are tender. Then blend the flour and milk and stir into the potatoes. Cook until thickened.

Lastly, add the cheese that has been cubed. Stir until the cheese is melted and creamy.

This soup is good heated up in the microwave.

Happy Thanksgiving, everyone.

Copyright Diane Prather, 2009.

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