Halloween Memories! Fall Photo Share & Orange Yogurt Pancakes

Orange Yogurt Pancakes

Serves 4
1 c. all-purpose flour
1/2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 c. orange juice
orange gratings (optional)
3/4 c. plain yogurt
1 egg
6 Tbsp. butter, melted, divided
In a medium bowl, stir together dry ingredients. In a small bowl, whisk together juice, gratings, yogurt, egg, and 4 Tbsp. of the melted butter. Stir into the flour mixture until just combined (batter will be quite thick).
Heat a griddle or large skillet over medium high heat until quite hot. Brush pan with some of the remaining melted butter and spread batter with a spoon onto pan in 3-inch pancakes. When pancakes bubble and are browned, flip and continue cooking until cooked through and browned on the second side. Brush pan with melted butter before each batch. Serve warm with maple syrup.

Photo Share & Fontana Dip

 

Good Morning or maybe its Afternoon or Evening

 What ever it is I hope you are happy and having a super fantastic day..

I was out there and took a few more pictures this past week and weekend.

I also had a recipe to share a friends daughter gave it to me when we all went out to Breakfast the other morning..

well to my  surprise none of my pictures showed up on here sad to say.

This recipe I got from my friends daughter

Fontana Cheese Dip

1 brick of fontana cheese

place in oven proof dish sprinkle with olive oil

 sprinkle on top Oregano, Basil and Parsley.

Not too much you don't want it to be to overpowering.

place in 350 oven until melted serve with desired bread sticks or crackers

Enjoy!

Fall in my Home Town & Toffee-Pear Sticky Pudding

 Its a sunny beautiful October day!

We are expecting some great weather for the next couple of days in the 80s, we will take it.. like I said yesterday I have a few more photos to share of our beautiful fall colors.

Taken all around me I hope you enjoy them.

Sorry but couldn't post the photos they were lost when I looked at my blog they weren't there..

Thanks for looking I think you get the picture.

 we are into a beautiful pictures time of the season.

Toffee-Pear Sticky Pudding

Makes: 9 to 12 servings

ingredients

• 1 1/4
  cups water
• 1 1/4
  cups pitted whole dates, preferably Medjool dates
• 1
  cup chopped peeled fresh pears
• 1/2
  teaspoon baking soda
• 1
  cup all-purpose flour
• 1
  teaspoon baking powder
• 1/2
  teaspoon salt
• 1/4
  teaspoon ground nutmeg
• 3/4
  cup packed dark brown sugar
• 1/3
  cup butter, softened
• 2
  eggs
• 1/2
  teaspoon vanilla
• 1
  recipe Toffee-Pear Sauce

directions
1. In a large saucepan combine the water, dates, and pears. Bring to boiling; reduce heat. Cook, covered, about 15 minutes or until fruit is tender and most of the liquid is absorbed. Mash with a potato masher, fork, or immersion blender until as smooth as possible. Stir in baking soda; set aside.
2. Preheat oven to 350°F. Grease an 8x8x2-inch baking pan; set aside. In a small bowl combine flour, baking powder, salt, and nutmeg; set aside. In a large bowl combine brown sugar and butter. Beat with an electric mixer on medium speed about 1 minute or until combined. Beat in eggs, one at a time, and vanilla. Stir in date-pear mixture. Stir in flour mixture just until combined. Pour batter into prepared baking pan.
3. Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted near the center comes out clean. Place pan on a wire rack. Immediately use a long skewer to prick top of cake all over. Spoon the portion of Toffee-Pear Sauce without pears over cake. Bake for 3 minutes more. Cool on the wire rack for 10 minutes. Serve warm with the portion of Toffee-Pear Sauce with pears.
Toffee-Pear Sauce: Peel and core 1 fresh pear; thinly slice pear. In a medium skillet melt 1 tablespoon butter over medium heat. Add thinly sliced pear; cook for 2 to 3 minutes or until tender and lightly browned, turning pears occasionally and reducing heat to low if pears brown too quickly. Set aside. In a small saucepan melt 1/2 cup butter over medium heat. Stir in 3/4 cup packed dark brown sugar. Bring to boiling, stirring until sugar dissolves. Boil gently, uncovered, for 5 minutes, stirring occasionally. Carefully stir in 3/4 cup whipping cream. Bring to boiling. Remove from heat; stir in 1 teaspoon vanilla. Divide sauce in half. Stir pears into one portion.

I hope you enjoyed your visit.

Like I always say!

Im not perfect and I dont pretend to be..

How much fun would that be.

Smile and have a great day.

Our Visit With Brittney & Pumpkin Spice Cake I

I know its been a few days since I posted a Blogg,

we have been busy getting ready for fall and going out for lunches and dinners all week.. so its been a busy time. Today Im taking the time out to do a little posting and I did take a lot of photos of my flowers for fall they look so pretty I hate for it to end.

Last Saturday we went to Taylor Street, Greek Town area to visit our youngest grand daughter, who is going to Collage in the area, UIC we went out to lunch back in our old neighborhood. The area were she goes to school is safe  but  isnt the friendliest to be wandering out of... 

  Below are a few pictures from our visit..



I started to decorate for Halloween.

More photo share to come tomorrow.

I have a lot to do today and I cant get it done sitting on the computer.

Sharing a great fall recipe

Pumpkin Spice Cake I

Original Recipe Yield1 - 10 inch Bundt pan

Ingredients

• 1 1/4 cups shortening
• 2 eggs, beaten
• 1 cup packed brown sugar
• 1 1/4 cups white sugar
• 1 (15 ounce) can pumpkin puree
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 3 1/2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground ginger
• 1/2 cup chopped pecans

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking soda, salt cinnamon, nutmeg, allspice and ginger. Set aside.
2. In a large bowl, cream together the shortening, eggs, brown sugar and white sugar until light and fluffy. Beat in the pumpkin puree. Beat in the flour mixture. Stir in the chopped pecans. Pour batter into prepared pan.
3. Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
5.                

Thanks For Looking