On the first crisp morning  of Fall I woke up and said to myself “this is a muffin kind of morning, pumpkin muffins that is. Bring on Fall!” Knowing that there was a supposed canned pumpkin shortage I had been stocking up the past few weeks. I would eye the cans of pumpkins in my pantry waiting for the perfect time to use them.

I’ve been looking for a good pumpkin muffin recipe for a while now. Just a simple, hearty pumpkin muffin recipe.No frills needed here. Finally, I realized I should go to the experts, Libby’s. If they don’t have a good recipe then who does? I often forget to browse company websites, must make a mental note to check more often!

Of course, I had to omit nuts when baking my muffins because of the nut hating husband but I really think the muffins need the nuts to give a heartiness to them so if you can help it, use them. I also decided to make these in regular sized muffins, so I adjusted the baking time and temp; baking for roughly 25 minutes and at 350 degrees.

Libby’s Mini Pumpkin Muffins

• 3 cups all-purpose flour
• 4 teaspoons baking powder
• 1 1/2 teaspoons salt
• 1 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 cup raisins, sweetened dried cranberries, or chopped nuts (optional)
• 1 cup canned pumpkin
• 1/2 cup Vegetable Shortening
• 1 cup milk
• 2 large eggs

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Combine dry ingredients in a large bowl.  Cut in  vegetable shortening with pastry blender until mixture is fine. Add 1 cup canned pumpkin, milk and eggs; mix until just moistened. Spoon into greased or paper-lined mini-muffin pans, filling 2/3 full. Bake in preheated 400ºF oven for 15 minutes; remove to wire racks. Sprinkle with powdered sugar, if desired. Makes about 60 mini muffins or 18 regular sized muffins.

Source : Very Best Baking

These are another “local” favorite that I had never heard of before moving to Maine. They look wonderful and the name Needham doesn’t sound too bad but when I asked my husband what they were and he replied “Maine potato candy” I scrunched up my nose. I’m a potato girl but candy? Don’t wait years before trying these like I did. The potato just adds a richness and depth to the coconut. They are such a wonderful treat and if you’re outside of the New England area they’ll be a great unique item to share with friends!

When I searched for a recipe online I found many different sources but all of the recipes were the same. Guess you just don’t mess with a classic!

Needhams

Inside Filling

3/4 c. unseasoned mashed potatoes
1/2 tsp. salt
2 lb. confectioners sugar
1 stick butter
1/2 lb. flaked coconut (better to use than shredded)
2 tsp. vanilla

Chocolate Coating

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Earlier, I posted the traditional recipe for Sweet Sour Pork. This is the “Quick” recipe. My mom has adapted her original recipe that was given to her by a friend through the years and this is what we make on a weeknight. The taste and quality of this quick meal is as good as the original recipe posted.

I can’t wait to serve this to Caroline when she gets older. It always tasted like candy to me and was such a treat growing up!

Sweet & Sour Pork – Quick

Meat

• 1 lb boneless pork
• 1 1/2  cup soy sauce
• 2 Tbsp of brown sugar

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Slice pork into 1 inch cubes. Marinate in soy sauce and brown sugar for at least 1 hour up to 4 hours.

Sauce

• 1 12 oz jar sauce (Kikoman Sweet & Sour Sauce)
• 1 1 oz. pkg dry mix. (Kikoman)
• 1 can pineapple chunks
• 1 green bell pepper, cut into 2 inch pieces

In a large saucepan, add sweet and sour sauce, dry mix, pineapple (including juice) and vinegar as directed in the instructions on the dry mix packet, but do not add water. Heat until bubbling. Add pepper 5 minutes before serving.

Batter

• 1 egg
• 1/2 cup flour
• Cold water
• Canola or Peanut Oil

Fill a large pot with oil until it is 3 inches deep. Turn to medium high heat.

Add flour and egg into a medium-sized bowl. Slowly add cold water until you get a mixture that is slightly thicker than pancake batter. Be sure not to over mix, lumps are OK! Dip each piece of pork into the batter until well coated.

Cook pork until golden brown and pork floats to the top. Be careful when adding pork, if you add to many too quickly your oil temperature will decrease. Second batch of pork always comes out a little darker but that’s OK.

Serve over rice

This really isn’t a recipe but I wanted to add it to show those that are following what I’m feeding my daughter and how we’re going about it. I decided to branch out with Avocado after our stints with Butternut Squash and Sweet Potato. Technically, avocado is a fruit but I didn’t feel like going orange again with carrots and I’m holding off on peas and green beans until she can handle the texture a bit more. I’ve read that it’s difficult to puree them at home as fine as the stores so I figure I’ll just wait another month or so!

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To keep the other half of the avocado fresh wrap it tightly in plastic wrap, with the pit still inside, and store it in the refrigerator for up to 2 days.