Spent the day yesterday on a road trip with some friends. We visited the Bittersweet Quilt Shop in Pinconning, MI which is located in an old brick church. It is a beautiful setting and such a delightful array of fabrics, antiques and home decor items. I could have spent so much more than I did there. They do have a website if you want to check it out.
I am doing some baking today for my niece so she will have cookies and goodies while she is here this week with us and plenty to take back to college with her. Following is a recipe that our family enjoys in the fall and at Thanksgiving especially. It is smelling wonderful in the house.
Our niece became engaged and the wedding will be in early August. We are so excited for her. That will be two weddings next summer and fall. Our family is certainly changing and growing. So Brett will not be the first cousin to marry after all. His wedding plans are coming right along. So excited!
I have also just finished Emilie Richards new book "Somewhere Between Luck and Trust" It was an engrossing fun read.
Enjoy the recipe and know you are loved and appreciated!
1 lg. can pumpkin
1 cup sugar
1 lg. can evaporated milk
1 tsp. cinnamon, plus additional spices listed on pumpkin can
Butter and flour 9x13 pan. Combine above ingredients and pour into pan. Sprinkle yellow or spice cake mix over top. Add 1 cup chopped walnuts and pat down. Melt 3/4 cup butter and drizzle over top. Bake 350 degrees for 1 hour. Cool 10 minutes and frost. You can leave in pan or invert on platter to frost it.
1 8 oz. cream cheese
1 cup powdered sugar
1 sm. tub Cool Whip
Cream together and spread on dessert. Wet knife for easier spreading.