Enoy this Pumpkin Recipe from Hall's Pumpkin Patch cookbook, Pumpkin Pound Cake with Pecans

Hello foodies its me again, Madjon coming to you with a new recipe for you all to try.  This one is a sample from my new mini cookbook, called, Hall's Pumpkin Patch Cookbook sold on amazon at https://www.amazon.com/Halls-Pumpkin-Cookbook-Eileen-Hutson-ebook/dp/B07695DJLF/ref=sr_1_fkmr0_1?ie=UTF8&qid=1507852065&sr=8-1-fkmr0&keywords=eileen+hudson+hall%27s+pumpkin+patch+cookbook.  This book came to be when our grand-daughter opened up her business called,"Hall's Pumpkin Patch". Its located in Johnston, S.C,.  It was her brainchild that she wants to do to get kids and parents out looking for that perfect pumpkin for decorating or craving.  Any who she asked me to write a mini cookbook on pumpkins and so there are 35 recipes in this mini cookbook that have been tested out.  This recipe is not in the book but it is the brainchild of a sheet cake recipe that's written in there.  The book has recipes on soup, desserts, even a cookie recipe.  Any who I hope all is well with you and I'll be posting again though the holidays.  If you have any questions about this or any other recipe just leave a comment or Facebook me.  Also if you not into recipes with a kindle or computer device then I do have copies printed of the cook book.

Pumpkin Pound Cake Pecan

1 package pound cake mx, Vanilla

1 tsp. vanilla

3 eggs,  beaten

1/2 cup butter, melted

1 cup milk

1 1/2 cups canned pumpkin

1 tsp. cinnamon

1 tsp. apple spice mix

pecans:

1 cup, chopped [pecans

3 T. Brown Sugar

1/2 cup melted butter

Icing: optional

1 stick butter, softened

1 tsp. vanilla

2 cups confectionary sugar

2tsp. milk

Mix first eight ingredients together until they are well blended. Mix the pecans with the sugar and butter.  Place half of the pecan mixture into pan.   Pour cake mix blend into greased pound cake pan and top the cake blend with the rest of the pecans.  Bake in a pre-heated oven on 350 degrees for about 50 to 60 minutes or until cake is firm in the middle to touch. or a tooth pick inserted into center comes out clean.  Icing is optional:  Beat butter until its creamy.  Start adding the sugar and vanilla and milk slowly until they are all well blended. .  When you cake is cooled down to torch and out of your pan, then you can ice your cake.  Its okay if the icing is not firm you want it runny to top your cake.  I like icing cakes while they are still warm, it helps keep them moist.  You should only let your pound cake cool about ten to fifteen minutes before you remove it from the pan.

Hope you enjoy this recipe and check out my mini Pumpkin cookbook on amazon.  Happy trails to you until we meet again.

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Cooking With Madjon aikenstandard.tv: Savory Cranberry Christmas Pecan Cheeseball: Hello again all my foodie friends, its MadJon here, coming your way with a very tasty, tested, and savory new recipe for the holidays.  T...

Pumpkins, Pumpkins, Pumpkins, Holidays are closing in on us!

Hello to all my foodie friend out there in web land, hope all is well.  Its been awhile sense I've posted and am sorry for that!  I've been busy with this thing called life!  Any who our rand daughter is going to open,"Hall's Pumpkin Patch". very soon and in honor of her grand opening she asked me if I could write a mini cookbook to go along with her pumpkin patch, and i said yes.  Here's the first mini cook book, "called,'Hall's Pumpkin Patch Cookbook".  Here's a sample of a recipe in the book.  It has a total of 35 recipes in all, tested-and they will make your tongue want to link your belly, as I always say.  If you are interested in this little book on pumpkins recipes you may message me on Facebook, Eileen Hutson, or you may email me at madjon51@aol.com.  Happy trails to you until we meet again.  I will be writing some more Mini Cookbooks for you all to s

ample.  Bona Y'all.  You can now buy this cookbook on Amazon Eileen Hutson Hall's Pumpkin Patch cookbook amazon.com.
ample.  Bona Y'all. https://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=eileen+hutson+hall%27s+pumpkin+patch+cookbook&rh=i%3Aaps%2Ck%3Aeileen+hutson+hall%27s+pumpkin+patch+cookbook

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Cooking With Madjon aikenstandard.tv: Cooking With Madjon Season Two Black Bean Cheese B...: Hello to all you foodies out there in webland I hope all is well.  Am so excited to be filming for my second season as "Cooking With Ma...

Old fashioned Buttermilk Pie Make Your Tonque want To lick your belly

Hello to all my foodie friends out in Web Land, its MadJon again after long time away.  I hope you are all enjoying your summer.  Our daughter was here for three weeks and our grandson graduated from high school so I've been a busy lady.  Yea for us!  Any who I made this recipe up for a dinner we were having with friends and it was a last minute thing, I had no pie crust made with no time on my hands so I used the rolls as the crust and was very pleased with the results.  It taste like a cross between and Pie and a Bread pudding, which I like both and I hope you will give this recipe a try, leave me a comment if you wish.  Always happy to hear from you all.  Like my page on face book, "Cooking Wit MadJon & Friends".  Happy trails to you until we meet again.

Spring is Here! French Onion Soup Yu

French Onion Soup This recipe can be found in Season 2, Episode 4 of Cooking with Madjon and Friends. Ingredients: 2 beef broth, 32 oz. each 1 chicken broth, 48 oz 4 beef bouillon cubes 2 T olive oil diced garlic salt and pepper to taste 1 T Mrs. Dash 1 T onion powder 1 T garlic powder 3 T sugar 2 bay leaves 2 cups red wine 1 tsp. thyme 2 tbsp. sherry 1 tbsp. Worcestershire sauce 3 tbsp. flour 5 cups sliced onions Topping: Toasted bread or croutons Choice of shredded cheese, Swiss or Parmesan recommended Directions: 1) Combine chicken and beef broth in a deep pan over medium heat. Add 4 beef bouillons. Add Ms. Dash (salt-free), garlic powder, thyme, sugar, red wine, sherry and Worcestershire sauce. 2) Slice 5 cups of onions. Melt 8 tbsp. (1 stick) butter and garlic in a skillet on medium heat. Add a dash of olive oil. Add onions and saute until clear. After onions are done, add 3 tbsp. flour and stir for an extra minute or two. This flour will help thicken the soup. 3) Add onions to soup and add salt and pepper to taste. If you plan to use a salty cheese like Parmesan, may want to go easy on the salt. Cover and simmer on low heat for 30 minutes to allow it to thicken. 4) Top soup with toasted bread. Top with your choice of cheese: Parmesan, American, Swiss.

makes your tongue want to lick your belly.  Happy trails to you until we meet again.

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