Blueberry Bread Pudding

I'm still baking, this time for a good cause. Our church is having a fall fun fest this evening and among the events is a pie auction to help feed the hungry, so I got busy to come up with a few desserts that would bring in the big bucks, so I'm hoping my baking bash will pay off!
I made my caramel apple cake, 3 in fact. Plus this yummy blueberry bread pudding that I came up with for Thanksgiving last year. I also made a frosted apple pie and a rhubarb/strawberry pie. I'm anxious to see just how high the bidding will go. Since I love to share my recipes with you, here is the recipe for the bread pudding. Now, I've never been a fan of bread pudding but my dear hubby is, and this concoction is more like a coffee cake, I guess that is why I like it so much.

Blueberry Bread Pudding

1 loaf blueberry crumble bread
1 c. frozen or fresh blueberries
4 eggs
12 oz. can evaporated milk
1/2 c. butter
2 tsp. vanilla
2 tsp. cinnamon
Preheat oven to 350. Melt butter in microwave for one min. In a large bowl combine milk and butter, mix well. Tear bread into bite size pieces and add to milk mixture. Add remaining ingredients and blend well, adding more milk if needed. Mixture should be moist but not too soggy. Transfer into a 9x13 baking pan and bake for 30-40 min. Drizzle cream cheese or vanilla frosting on top once cooled. Enjoy!

This is perfect for a bunch or pot luck. Keep your fingers crossed that my desserts bring in more than they are worth, to help feed the hungry and homeless. Don't forget to turn your clocks back tonight, fall back means a extra hour of sleep! woohoo!

Bliss....

What brings you bliss? For me, it's many things....gardening, crafting, photography, baking and most of all blogging. It can't be said enough, blogging has become apart of my life, I just can't imagine not having that connection at my finger tips. I've learned so much in the last couple of years that I've been blogging, and I credit my new found spirit to blogging. I'm more creative, more eager to try new things, live more simply and share my ideas and ways with others who reap friendship.

With Thanksgiving just a flip of the calendar away, my thoughts like so many of yours, is leaning towards gratitude. I give my creator thanks every night for all he has blessed me with, but sometimes that just isn't enough. Sometimes, it has to be seen or felt. Last year I did a month of Thanksgiving here, and the response and comments were wonderful, I may do it again this year or something different, not sure yet. But what I am sure of is that we must try to show our gratitude every day, even in small ways. We are blessed so we may bless others.

We need more bliss in our lives, so don't feel bad about taking some special time for yourself, to do what ever it is that brings you bliss, if we are happy and content, the rest of our little world will be too. And what better gift to show our children, that we matter enough to practice enjoying the happy things in life. I blog for bliss and am proud of it! What brings you bliss?

Caramel Apple Cake

I'm trying out new recipes for our church's fall fest this Saturday, were having a pie auction to raise money for the hungry, and since it's also my youngest son's 25th birthday, I made this caramel apple cake for him, he loves my caramel apple pie but I think this is his new favorite. It was very moist and full of caramel flavor. I searched for recipes on the Internet and ended up rearranging two recipes into one and came up with my version, which was a hit! Both recipes said it would be even better the second day so I'm looking forward to sharing the last piece with hubby tonight.

Caramel Apple Cake
1 yellow cake mix
1 small box french vanilla pudding
1 c. water
4 eggs
1/3 c. oil
3 apples, peeled and chopped fine
1 tsp. vanilla ( used my homemade stash)
Preheat oven to 350. Grease and flour and 10 in. bundt pan. Beat first 5 ingredients in bowl on low speed till blended well. Beat on high for another minute. Stir in apples. I cut them up then ran them through my food processor. Pour in greased pan and bake for 50-60 min. till toothpick comes out clean. Cool cake. Remove from pan and place on plate. Drizzle caramel ice cream topping all over the top, I used almost the whole jar, depending on your taste. Enjoy!


Needless to say, I'll be making one of these cakes for the pie auction along with a few pies and my blueberry bread pudding. I really enjoy baking and so glad I don't eat everything I bake, I'd be huge! But I love to get creative in the kitchen and it warms the house up with scents of fall and winter. Baking is good, oh soo good therapy!

Pumpkin Butter

It's all about the great pumpkin right now, isn't it. I'm not complaining one bit, I just hope I have enough time to try all the new recipes I've collected for pumpkin season. I like to try out a recipe before I actually use it, say for Thanksgiving or Christmas. These try-outs are enjoyed by family members as well as our Sunday school class, no complaints so far and the feedback is priceless!

I'm always on the lookout for a easy recipe, and this pumpkin butter seems to fit the bill. In fact, I've two to share today, so take your pick or try them both, like I am! Pumpkin butter is so good on just about anything, but my favorite usage is on pancakes and biscuits......my tummy heard that!

Easy Pumpkin Butter

3 1/2 c. cooked or canned pumpkin

1 Tbsp. pumpkin pie spice (make your own, see post below)

1 3/4 oz. box pectin

4 1/2 c. sugar

Place pumpkin in a large saucepan, add spice and pectin, mix well. Place on med. heat, stir well till it comes to a gentle boil. Add sugar and stir again. Bring to a rolling boil and boil hard for 1 min. stirring so it doesn't stick. Remove from heat and ladle into clean jars with lids. Store in refrigerator for up to 2-3 weeks. Makes 5 1/2 cups.

Maple Pumpkin Butter

2 c. pumpkin

1/2 c. apple juice

1/2 c. maple syrup

2 tsp. cinnamon

1 tsp. nutmeg

1/2 tsp. ginger

Mix everything together in a food processor or mixer and blend well. Heat over med. heat in large saucepan and allow to simmer on low for about one hour or till color deepens and thickens. Ladle into clean jars with lids and store in fridge or can.

I know everyone has a favorite pumpkin butter recipe but it never hurts to try a new one now and then. It also makes a great gift. Our annual fall fun night is this evening with lots to do before hand, so enjoy your weekend and I hope you will get out and hunt up some color, I plan to on Sunday after church. Autumn blessings!

Homemade Helpers

With all the fall baking were doing lately, I thought it was time to share my home made vanilla with you again. And I found a recipe for homemade pumpkin pie spice too. The way I see it, if your going to go to all the trouble to bake from scratch, you need the best of the best ingredients and if you can make them at home, yourself, even better!

A nifty baking blog "Bake at 350" is full of yummy recipes but it was this easy pumpkin pie spice that lead me to be a follower. I love it when I can make my own spices or condiments. I've thrown in the Apple Pie Spice too.

Homemade Pumpkin Pie Spice
makes 1 teaspoon
1/2 t. cinnamon
1/4 t. ginger
1/8 t. nutmeg
1/8 t. allspice.

Apple Pie Spice
makes 1 teaspoon
1/2 t. cinnamon
1/4 t. nutmeg
1/8 t. cardamom
1/8 t. allspice

Our efforts and end products from the kitchen deserve high quality ingredients that will always result in high praise! So, if you've never attempted to make your own vanilla, let me tell you, it's so easy and good, you will wonder why it took you so long to try this. Yes, it's a bit pricey at first, depending on the grade of vodka ( a quart of vodka will do) you buy, but any grade will work well. I got my vanilla beans for $1 each at my favorite health food store, you will need 3. You will also need a clean bottle or jar able to hold the same amount of vodka, or you can use the vodka bottle if nothing else, but I like to have mine in a pretty decanter or canning jar. Next, there are two methods to making your own vanilla, and either way, you will have the best vanilla in town! I've done it both ways but the easiest and quickest way is to just drop the beans whole in the bottle of vodka and place in a dry, dark place. Be sure to shake once a day. Now, I prefer to slice the beans down the middle to expose the seeds, and you can either leave the seeds in or discard them. I leave them in, a little settlement at the bottom of the bottle doesn't hurt the recipe at all, in fact, I think it adds to it. Close tightly and shake once a day, storing in a dry, dark place for 3 months. I usually make mine in September so it's ready for my holiday baking. By 3 months you should have a nice dark colored vanilla. I leave my beans in the bottle for the life of the vanilla, it gets better with age. I have a bottle from 2 years ago, it's my secret weapon when I want to add something special to a recipe. Yum!

I think we are better prepared for our holiday baking now with some homemade helpers, don't you? Feel free to share any of your favorite homemade helpers with us. Happy baking!

Pantry Pancakes

I don't know what it is about cooler weather that makes me want to bake, but fall and winter are prime baking seasons in my kitchen and comfort food is a must, esp. if you can freeze some for easy reheating later on. So, I've been searching for recipes that can be made in bulk so I can stock up some. When I came across this recipe for pantry pancakes, I knew I had to try it and share it! I'm trying convince myself these are some what healthy or at least better for you than the boxed staple. I'll let you decide.

Pantry Pancakes

4 c. quick oats
2 c. all purpose flour
2 c. whole wheat flour
1 c. brown sugar
1 c. dry milk
3 Tbsp. baking powder
2 Tbsp. cinnamon
5 tsp. salt
1/2 tsp. cream of tartar
Combine all dry ingredients together, mixing well. Store in air tight container or jar. Add these instructions to your container or gift card.
In a large bowl, add 2 eggs, beat well. Gradually blend in 1/3 c. oil. Alternately add 2 cups of pancake mix and 1 cup water to egg mixture; blend well. Cook pancakes on a lightly greased griddle. Makes 10 pancakes.


Wouldn't this make a nice Christmas gift too, jarred up in a decorative way. And so easy if you have it on hand. I like easy. More recipes to come, as I'm going through cookbooks and my recipe drawers with the holidays in mind and thought. Can you believe it's almost November!

Autumn Awake

We had our first frost over the weekend, then it warmed up, back to normal, amazing! So, I've been outside alot cleaning up flower beds, planting discounted mums and enjoying the sunshine, sure does feel good. It wasn't a hard frost but I did lose some tender annuals but the hardy mums are still blooming strong. Time to put the garden to bed, always a little sad but we always have the winter to plan ahead to spring. Autumn is awake, and smiling.

Our second annual fall fun night is this Saturday night so I'm hoping the weather will hold. We gather friends and family who all bring a covered dish, we eat around a big bon fire, kids play, smores, a hayride at dusk and plenty of fall fellowship. Fun is had by all. I hope you don't let autumn get away without enjoying all it has to offer, just take a look at the masterpiece coming to life outside your window. Autumn is awake, join her!

Pumpkin Muffins

Fresh from the oven just can't be beat, neither can these ever so easy muffins, just 3 ingredients, yes, you heard me right, only 3. How you ask, I too was wondering if the recipe was correct and I had my doubts as I was mixing the batter together and did panic and add one egg. They came out perfectly, as you can see. I only wish you could smell my kitchen right now, so fallish! Ok, ok onto the recipe...

1 box Spice cake mix

1 15 oz. canned pumpkin

6 oz. mini chocolate chips

The original recipe from "Our Best Bites" is doubled but I only made one batch but feel free to double away, they freeze well. All you do now is combine all ingredients well, add a egg if you think it doesn't look just right, like I did. Since they won't rise too much, you can fill the muffin tins or paper cups 3/4 full. Bake in a preheated 350 oven for 20-25 min. Cool. Enjoy!

This is now my all time favorite fall muffin recipe, so easy and quick. I'll be making more as this batch is for our Sunday school class in the morning, yummo with coffee here I come! Enjoy the rest of your Saturday and Dawn, if your reading this, please email me with your mailing info. as I've changed computers and can't get into my old mail server so please send it again so I can get your prize off to you, thanks!

Ho Ho Ho Giveaway

I am coming to you live from my new Dell computer, I finally upgraded, it's only been 4 yrs. but the new gadnets and goodies are so much better, once figured out! I think this new computer has resolved my DSL issues too which is always good. Now, I have to install all my favorite programs and photos, which will take more time than setting up the new machine.

While catching up on my favorite blogs, I came across a pre-holdiay giveaway. Never too late to think ahead and this cookbook is a dandy and isn't the snowman just adorable. I'm entered and I hope you will too. Check out Bella Vista to enter this ho ho ho giveaway and try not to drool over her blog, cuz she's a crafty diva! She will insprire you too! Good luck!

A Winner and More!

Yes, I'm a day late, my DSL has been acting weird again, not letting me on or when it does, it's slower than dial up ever was? I have a tech coming out to look at it and a new computer coming from Dell, so hopefully between the two, I should be in good shape! But, I am sorry for the delay, but I've got a winner and another giveaway to tell you about! Plucked from the hat was.........Backdoor Primitives! Congrats and email me your mailing info. so I can get your giftie out on Friday. My handmade won't be as impressive as hers, oh my, I feel in love with her talent and blog! Again, congrats to Backdoor Primitives! And a HUGE thank you to all my followers, I love you all! Country Pleasures will continue to keep you in all you like here!

A blogger friend is hosting a neat giveaway, she's giving away that cute snowman above that she made, isn't it adorable! Yes, it's time to start thinking ahead to the holidays so click over to Bittersweet Prims to get your name in the hat for the prim snowman. There are so many giveaways going on now, how fun is that! Good luck to all. And, I'll be hosting another giveaway soon, I have way too much with them to stop now!

Pumpkin Fudge

It's always a treat to come across a blog that you just feel right at home with, and Merry Heart Journal is one of those. What really lead me there was this recipe for pumpkin fudge but I fell for the rest of it too! And I can't keep a good blog all to myself so here it is and the recipe to boot! My bunch is big on fudge....chocolate anytime, eggnog for Christmas and now pumpkin for fall! You can't go wrong with pumpkin in the fudge title so join me in making this new seasonal treat and check out the blog that is true to it's name, a merry place from the heart. Enjoy!

Pumpkin Fudge

3 cups sugar
3/4 cup butter
1 5-1/3-ounce can evaporated milk (2/3 cup)
1/2 cup canned pumpkin
*1/2 teaspoon ground cinnamon
*1/4 teaspoon ground ginger
*1/4 teaspoon ground nutmeg
1 12-ounce package (2 cups) butterscotch-flavored pieces
1 7-ounce jar marshmallow crème
1 cup chopped toasted pecans
1 teaspoon vanilla
1. Butter a 13x9x2-inch baking pan. Set aside.
2. In a heavy 2-quart saucepan, combine sugar, butter, evaporated milk, pumpkin, cinnamon, ginger and nutmeg.
3. Bring mixture to a boil, stirring constantly. Reduce heat. Boil over medium-low heat until mixture registers 234 º. (Soft-ball stage) on a candy thermometer, stirring constantly (about 25 minutes).
4. Remove from heat and stir in butterscotch pieces until melted. Add marshmallow crème, nuts and vanilla. Mix until well combined.
5. Pour mixture into prepared pan, spreading evenly. Cool at room temperature. Cut into squares. Wrap tightly and store in refrigerator. Makes 3-1/4 pounds.

Pumpkin Patch Fun

One the things I always look forward to when autumn comes around is all the fall festivals and our annual visit to the pumpkin patch. This year we couldn't get all four grandkids together, but I got 3 out of 4 there and we got some cute photos to share, a grandma's right! lol

The kids had so much fun, who would of thought playing a big tub of corn could entertain kids? But it does, Chloe even make corn angels! We must of been late in getting there this year, it seems like they had more going on last year, so next year, we will make the trip earlier in the season. But they still had plenty of pumpkins, gourds and mums to choose from. It was too wet for some of the activities but we all had a blast just the same! Hubby had to work today so no shot with us and the grandkids but the holidays are coming up so hopefully then. Yes, fall is here and all is good. I hope you have a pumpkin patch near you, it's always a treat, in more ways than one, here are three!

Just a reminder, you have till Tuesday, the 13th to enter in my fall followers giveaway, just scroll down to that post to enter, and good luck!

Outside Decor

When decorating for fall or the holidays do you remember to add some flair to the great outdoors? I do, gives me even more space to decorate and adds some charm to the house. Hubby made me window boxes in the spring and I had them plum full of petunias and vinca vines, but I didn't want them to sit bare till next spring, so with some extra fall foliage and flowers, I used the dirt as my base, it holds the flower picks in place nicely, granted these shown here will always be my outside decor, and that's fine. I found the lanterns at Family Dollar for $3 each, they match our shutters and can also be used for Christmas decorations. I'm happy my window boxes won't be empty all year long!

I've never blushed so much as when reading all your super nice comments on the followers fall giveaway, you guys sure do know how to boost a ego! But really, you all seem to like my blog for the same reasons, recipes, crafts, decorating and country living. That's me in a nut shell, thank you all for taking the time to leave a comment, I wish you all could win, but know that you

all are winners in my book, and I can't say it enough, bloggers are just the best! Country Pleasures will continue to bring you the recipes, crafts, and decorating you enjoy seeing here, thank you!

Followers Fall Giveaway

In appreciation to all my followers who keep growing in numbers, I'm hosting a followers fall giveaway just for you! I'm honored you all like my blog so much to be a fan and I want to keep in tune with what you want to see here, so leave a comment on why you became a follower so I know what you like best about my little blog. You have to be a follower for this giveaway, this one is just for you! The giftie will be homemade and something for fall, of course, so leave me a comment on this post telling me what you like best about Country Pleasures. I aim to please!

I'll be taking comments for one week giving everyone time to get in on this, you have till Oct. 13th, good luck and thank you all so much, I appreciate you!!

Pumpkin Bread

Have you heard about the shortage of canned pumpkin that is predicted for the fall baking season? I haven't seen it here yet, as of today, Walmart had plenty but I think I will take Katie Coric's advice and stock up, just in case. Even better, cook up those pumpkins you use outside as fall decorations, it's easy and tastes so much better and since pumpkins are so high this year, you might want to get your moneys worth! I'm posting my famous pumpkin bread recipe again this year since I have so many new readers. I know alot of yummy recipes for this fall bread are going around now and that's great, but here's another that is my families favorite, I think it's the chocolate chips that make it such a hit!

Pumpkin Bread

2 2/3 cups sugar

2/3 c. canola oil

1 (16 oz.) can pumpkin

2/3 c. water

4 eggs

3 1/3 c. all purpose flour

2 tsp. baking soda

1 tsp. each cinnamon, cloves, nutmeg

2 tsp. vanilla

1/2 tsp. baking powder

1 bag mini chocolate chips

Heat oven to 350. Grease 2 loaf pans, set aside. Mix sugar and oil in large bowl till well blended. Stir in pumpkin, water, and eggs. Mix in flour, baking soda, baking powder and spices. Add vanilla. Stir in chocolate chips, blend well. Pour into pans and bake for one hour or till toothpick comes out clean. Mini loaf pans take less time. Cool before slicing or packaging.

So, if you don't have time to cut up the real pumpkin and cook it down, stock up on the canned cousin so you will have plenty for all your fall baking. This bread makes a nice giftie too, hint-hint!

Apple Peel Jelly

I thought you might like those little pies in a jar, and since it's apple picking time which means pie season, don't let those apple peels go to waste! I dug out my apple peel jelly recipe just for you, and I love the fact that now it's hip to be frugal and using every part of the apple is 100% frugal!

Apple Peel Jelly

4 c firmly packed apple peels

5 c water

1 1/2 c sugar

1 tbsp lemon juice

In covered stainless steel saucepan, bring peels and water to boil. Reduce heat: uncover; simmer 20 minutes. Strain through jelly bag of cheesecloth.(Do not squeeze or you'll have cloudy jelly). Measure juice (you should have about 2 cups); return to same saucepan. Stir in sugar and lemon juice. Bring to boil over medium heat; cook rapidly, uncovered, stirring, remove saucepan from heat. Pour immediately into 2 sterilized 6 oz jelly jars. skim off foam; cover; cool;store in refrigerator. Makes 2 6 oz. jars.

You can also double this recipe and can it if you have alot of apples to peel, and if you want to add a little zing to your jelly, add some red hot candies to the mix, as they dissolve they will add more color to the jelly. I'm proud to be frugal and I love getting my money's worth and feed my family the very best! Happy apple picking days to you!