Anne McAlpine: September 12, 2019

Pumpkin recipes always come to mind in the fall. Yesterday I made a couple of batches of mini pumpkin muffins to take to the girls at physio and to my doctor and his staff. I made a simple crumble with flour, spices, and butter and sprinkled it on the top of each one before baking and it added even more flavour.

I like pumpkin in a variety of things but when I saw that pumpkin flavoured Spam is sold in the United States I thought it was a joke. I checked it out with the Food and Drug Administration and it is a real thing. My grandma taught me how to cook and bake and when meals were served, we ate what was in front of us if we wanted dessert. Grandma was a great cook, but I learned to not like a couple of things. My brother, Russ and I, ate liver and onions once weekly – we also ate baked tongue, fried bologna, and Spam. Our school lunches were often Spam or bologna sandwiches with a bit of mayonnaise or mustard on them. I never cook any of these things anymore. I didn’t mind Spam when I was a kid but I just can’t imagine pumpkin flavoured Spam. Yuck!

This recipe for pumpkin cheesecake was in a Women First magazine from a couple of years ago. It has a salted caramel topping that gives it great flavour. This easy pumpkin dessert is also from an old magazine. I am clearing out many of my old magazines and just had to go through them one more time. This cake is very easy to make as you simply use the dry cake mix along with the other ingredients.

I have no idea where I got this recipe for pumpkin chocolate bundt cake as it is one that I wrote in a book and forgot to write down the source. I have not tried it yet, but it does look like a good one.