Author: QuiltLady

COOKING THURSDAY ~ APPLE PUMPKIN RAISIN WALNUT CAKE ~ BLOG 365.78A

Fall flavors blend together for an over the top delicious cake!

APPLE PUMPKIN RAISIN CAKE adapted from a Better Homes and Gardens recipe ~ serves 12
Prep Time: 30 mins
Bake Time: 30 mins
Cool Time: 15 mins
Chill Time: 3 hrs
Total Time: 4 hrs 15 mins

2 1/2 cups AP flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
2 teaspoons QUALITY ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt

1 (15-oz can) pumpkin
1 cup PACKED brown sugar
3/4 cup avocado oil
2 LARGE eggs, at room temperature
2 teaspoons PURE vanilla

3/4 cup sugar
1 cup peeled, shredded Granny Smith apples
1 cup golden raisins
Enough Malibu rum to cover raisins
2/3 cup + 1/4 cup chopped walnuts

  • Pour rum over raisins in a small bowl and set aside for 10 minutes.
  • Preheat oven to 350°.
  • Grease a 13×9 inch baking pan.
  • In a large bowl whisk together first six ingredients.
  • In a another large bowl whisk together next five ingredients.
  • Add sugar whisking until well combined.


  • Drain raisins REALLY well of excess rum.
  • Fold pumpkin mixture into flour mixture; whisking until almost combined.
  • Fold in apples, drained raisins and 2/3 cup walnuts JUST until combined.
  • Spread batter evenly into prepared pan. 

  • Bake 30-40 minutes until a toothpick comes out clean.
  • Cool cake in pan 15 minutes on a wire rack. 


1/2 cup caramel-flavor ice cream topping

  • In a bowl microwave caramel topping for 15-20 seconds.
  • Use a fork or small straw, skewer or chopstick… to poke cake all over at 1/2-inch intervals.
  • Slowly pour and spread caramel mixture EVENLY over cake.
  • Cover and CHILL AT LEAST 3 hours. 

  • Spread frosting after chill time.

CREAM CHEESE FROSTING

16 ounces cream cheese, softened
1/2 cup butter, softened
Juice of 1 LARGE lemon
2 teaspoons PURE vanilla extract
3 cups powdered sugar

  • In a medium bowl beat cream cheese and butter until smooth.
  • Add lemon juice and vanilla, beating.
  • Add powdered sugar gradually until well blended and smooth.
  • Sprinkle with reserved nuts.
  • Refrigerate 1 hour to set icing before serving.

  • STORE covered IN REFRIGERATOR!

HAPPY HOMEMAKER MONDAY, MENUS & RECIPES ~ week 11 of 2026 ~ BLOG 365.75

Be sure to join Happy Homemaker Monday with our host, Sandra at Diary of a Stay at Home Mom

LAST WEEK RECAPPED

Last week went by way too quickly, AGAIN. They did a fundraiser “paint and sip” on Friday before my dinner that I wanted to support, but just couldn’t bring myself to paint because the picture chosen was just too juvenile and flat out hideous in my book (it was a snail on a mushroom in the moonlight) so my friend who owns the paint and sip brought me a different one to do at home (it’s in my favorite photos below) and I prepped for mu dinner instead. I cooked my LAST dinner for the Eagle’s on Friday and am looking forward to some serious down time! This week I’m going to get caught up on a few projects I’ve been putting off as well as packing away some winter things and making some donations. 

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

This week is going to be absolutely gorgeous – 70’s in the afternoon and 40’s overnight through Friday!!!! Too bad it’s not supposed to last, but while I can I will enjoy it. I’m planning on packing away many of my winter things this week. Low 50’s and rain are due back by the weekend.

TO DO, APPOINTMENTS, DVR/TV & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS, TRAVEL,  APPOINTMENTS, MENUS & DVR/TV
  • LAUNDRY & CLEANING I FINALLY got caught up on laundry – 6 loads Saturday and 1 yesterday. This time of year with all the layering makes for so much more laundry!!!
  • GROCERIES & ERRANDS I don’t need much this week… so I’ll play it by ear. I do need to get the tires rotated on my car sometime this week. I tried to drop off the recycling yesterday, but they were seriously busy so will try that again today. And my Tuesday filled up really fast with taking a friend to her physical therapy appointment, meeting the towel guy at the canteen for his delivery, meeting the trustee to show her how to open the new register and then meeting with the bartenders to teach them the new electronic register, but best of all having smoked baked potatoes for taco Tuesday on Saint Patrick’s Day 🙂
  • RECIPE RESEARCH & MENU PLANNING Menu is planned through Easter for now.
  • DVR/TV Cooking shows ~ TOC, FLAVOR TOWN, Wild Card Kitchen, Spring Baking Championship…
  • THINGS THAT MAKE ME HAPPY fluffy Banana cream cheesecake… a warm cup of tea on a cool evening… cute little kittens… new blooms on flowering plants… daffodils popping up everywhere… cherry blossoms…

READING TIME

I’m about to finish Marie Force’s STATE of PRESERVATION tonight from the First Family Series and the next book won’t be out until July so I’m going to start Storm Clouds Rolling In, the #1 book in the Bregden Chronicles Historical fiction series by Ginny Dye. I’m really looking forward the this series that is currently at 22 books, so definitely will last a while.

“Carrie Cromwell, fiery and strong-willed, finds herself torn between the South’s traditions and the dangerous truths she discovers through the Underground Railroad. As war erupts, every choice she makes risks her family, her freedom, and the lives of those she loves most.

Storm Clouds Rolling In launches The Bregdan Chronicles, a sweeping saga of courage, sacrifice, and resilience told through both Black and White, Free and Enslaved, Northern and Southern characters. For readers of United States Historical Fiction, this is history made unforgettable.”

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
3/16
MONDAY
3/17
TUESDAY
3/18
WEDNESDAY
3/19
THURSDAY
3/20
FRIDAY
3/21
SATURDAY
3/22
SUNDAY
DINNER
CORN/YOYO clean out refrigerator night or you’re on your own
CHEESE BURGER WRAPS & FRIES
CORN/YOYO clean out refrigerator night or you’re on your own
CHICKEN & DUMPLINGS
CORN/YOYO clean out refrigerator night or you’re on your own
BAKED PAPRIKA CHICKEN, MASHED POTATOES & SALAD
DOUBLE BAKED TACQUITOS
DESSERT
 

FAVORITE PHOTOS FROM THE CAMERA

This week’s favorite photos are my completed (at least until there are new recipes) recipe book collection with index, adorable “HOGWASH” soaps and the “FLOWER POWER” painting.

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

COOKING THURSDAY RECIPES COMING UP THIS WEEK

  • TERIYAKI BEEF STEW
  • CHICKEN CARBONARA with PEAS
  • APPLE PUMPKIN RAISIN WALNUT CAKE

COOKING THURSDAY RECIPE LINKS FROM LAST WEEK

WEEKLY FEATURED PARTY LINKS

COOKING THURSDAY ~ MANHATTAN CLAM CHOWDER ~ BLOG 365.71B

To me, a Manhattan or “RED” clam chowder allows the clams to shine through more than the New England “WHITE” sauce version which masks their flavor too much. So, if you’re a seafood lover, you’ll adore this Manhattan “RED”clam chowder version loaded with lots of clams, crispy browned bacon, vegetables cooked in bacon fat and potatoes simmered in the savory tomato broth until the potatoes are tender. The “RED” version is a much lighter version as opposed to the creamy New England version.

Many of the same flavor components exist in BOTH versions, such as the clams, clam juice, onion, celery, bacon and seasonings. The major difference is that one is a tomato broth based, while the other is a cream milk base.

While this is a fairly traditional version, you can change or add other ingredients to customize this dish to your tastes. Instead of bacon, try salt pork, pancetta or even diced cubed ham or even all of them. Try adding red or green bell peppers or corn to add more nutrition to the dish. Or, you could turn it into a seafood chowder by adding multiple proteins like shrimp, mussels, crab or fish.

MANHATTAN CLAM CHOWDER serves 6

6 slices bacon, chopped
1/2 cup onion, diced
2 carrots peeled, halved and sliced
2 stalks celery, halved and sliced
2-3 cloves garlic, minced
1/4 cup QUALITY tomato paste
1 teaspoon FRESH chopped thyme
1 pound baby russet potatoes
16 ounces bottled clam juice
2 cups homemade chicken broth
28 ounces canned diced tomatoes, DO NOT DRAIN
10 ounces WHOLE baby clams, drained
FRESH ground sea salt and black pepper, to taste
2 tablespoons FRESH chopped parsley
oyster crackers

  • Heat a large pot over medium heat.
  • Add the bacon and cook, stirring occasionally, until crisp.
  • Use a slotted spoon to remove the bacon from the pot and drain on paper towels.
  • Add the onions, carrots and celery to the pan.
  • Season with salt and pepper to taste, cooking and stirring occasionally 6-8 minutes or until vegetables are tender.
  • Add the garlic and cook for 30 seconds more.
  • Add the tomato paste, thyme, clam juice, broth and potatoes to the pot, stirring to combine and bringing to a simmer for 10-15 minutes or until potatoes are tender.
  • Stir in the tomatoes and baby clams.
  • Season the soup with salt and pepper to taste.
  • Simmer for 5 more minutes.
  • Stir in the reserved bacon.
  • Top with chopped parsley.
  • Add oyster crackers and more bacon if desired, then serve.


SLOW COOKER VERSION This dish can easily be adapted to the slow cooker.

  • Follow the first 4 steps of the recipe, then transfer the cooked vegetables to a crock pot, along with the tomato paste, seasonings, clam juice, broth and potatoes.
  • Cook on low for 4 hours or high for 2 hours, until the potatoes are tender.
  • Stir in the clams and tomatoes. Cook for an additional 20 minutes.
  • Stir in the bacon and parsley.

COOKING THURSDAY ~ SCRUFFED CARBONARA POTATOES ~ BLOG 365.71A

SCRUFFED CARBONARA POTATOES adapted from Barbecue Sides by Adam Perry Lang

POTATOES
1 1/2 pounds YUKON gold potatoes, peeled and cut into 1 1/2 inch pieces
FRESH ground sea salt, to taste
+/- 1/4 cup avocado oil
2 tablespoons unsalted butter
4 slices bacon, FINELY chopped, cooked crisp
4 LARGE cloves garlic, FINELY minced
1 tablespoon FRESH lemon thyme leaves
1 teaspoon FRESH chopped rosemary leaves

  • Add potatoes to a large saucepan of salted water and bring to a boil over high heat.
  • Reduce heat and simmer 10 minutes JUST until potatoes are tender.
  • Reserve 1/4 cup of the potato water before draining in a metal colander.**
  • Let potatoes stand for 5 minutes in colander and then toss around in colander and let stand 5 minutes more.
  • Shake the colander vigorously 10-15 times.
  • Toss the potatoes and shake again another 10-15 times.
  • Melt the avocado oil and 1 tablespoon of the butter in a LARGE skillet over medium-high heat.
  • Add potatoes to skillet in a single layer and cook undisturbed for 5 minutes.
  • Toss the potatoes and cook another 5-6 minutes until golden.
  • Arrange potatoes in a ring around the outer edges of the skillet and add bacon pieces, minced garlic, rosemary and thyme to the center of the skillet cooking 3-4 minutes until garlic is golden and herbs are fragrant.
  • Stir everything together and continue cooking 3-4 minutes until bacon begins to crisp.
  • Drain off in colander.

SAUCE
1/2 cup clarified butter
3 LARGE egg yolks, lightly beaten
FRESH ground sea salt and black pepper, to taste
Juice of 1 LARGE lemon

  • Mix together the oil and butter in a measuring cup. Set aside.
  • Vigorously whisk together the egg yolks and potato water in a stainless bowl over a pot of simmering water until doubled in volume and has a velvety texture.
  • Immediately remove from heat and season to taste with FRESH ground sea salt and black pepper.
  • Stir in lemon juice to taste.
  • Gradually whisk in the oil and clarified butter.
  • Pour egg sauce into the bottom of serving dish.
  • Arrange potatoes on top.
  • Toss lightly.

GARNISH
+/- 1/2 cup FRESH grated Pecorino Romano
2 heaping tablespoons FRESH chopped flat leaf parsley

  • Sprinkle with grated Pecorino and shower with chopped parsley.
  • Serve immediately.

NOTES:

  • Scruffing potatoes, a cooking technique used to rough up the surface of potatoes before you roast them gives them a crispy exterior AND a fluffy interior. 
  • Boil peeled and cut potatoes in salted water until they are tender but NOT falling apart.
  • Drain the potatoes, shaking the potatoes in the colander and/or roughing them up gently with a fork to create a starchy, floury texture on the surface of the potatoes.
  • Gently toss the potatoes in avocado oil and seasonings of choice before roasting them in a hot oven or air fryer until golden and crispy. 
  • **A metal colander is preferred for the scrubbing of the potatoes.
  • Carbonara is typically a pasta sauce made with bacon, egg and cheese.