This has to be one of my favourite fall recipes and it would be great with your Thanksgiving Dinner! The origin of the recipe was the Dallas News way back in 2008. When I searched online it is nowhere to be found, either on Google or Pinterest as far as I could check. Fortunately I had a copy! You’re going to love serving this fragrant dish with your dinner.
Fragrant Fall Red Cabbage with Apples and Bacon
4 slices bacon cut into 1 inch pieces
1 large head red cabbage cored and thinly sliced
1 large red onion, halved and thinly sliced
2 apples, halved, cored and sliced
¾ cup red wine vinegar
¼ cup maple syrup
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon allspice
Salt and pepper to taste.
In a large saucepan over medium heat, cook the bacon until lightly browned, but NOT crispy, about 4 minutes.
Add the cabbage, onion and apples. Stir well to coat with bacon drippings. Cover and cook until the vegetables and apples are limp, about 15 minutes.
Add the vinegar, maple syrup and spices. Stir well, then season with salt and pepper.
Serves 8 to 10
Keeping with the nostalgia mood from last week, here is another favourite recipe from my youth, which I recently found in an old Campbell’s Soup cookbook. For more SOUP-rising recipes, follow this link –
Campbell’s Tomato Soup Spice Cake
2 cups all-purpose flour
1 1/3 cups sugar
4 teaspoons baking powder
1 1/2 teaspoons ground allspice
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
1/2 cup vegetable shortening
1/4 cup water
Cream Cheese Frosting (Store Bought works)
How to Make It
- Heat the oven to 350°F. Grease a 13×9-inch baking pan.
- Stir the flour, sugar, baking powder, allspice, baking soda, cinnamon and cloves in a large bowl. Add the soup, shortening, eggs and water. Beat with an electric mixer on low speed just until blended. Increase the speed to high and beat for 4 minutes. Pour the batter into the pan.
- Bake for 40 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 20 minutes. Frost with the Cream Cheese Frosting.
Our American friends invited us to celebrate their Thanksgiving in Merida. Besides their beautiful home, we were there with some beautiful people! The deep fried turkey was astounding! So was one of the desserts for the last course… When we made this yesterday, our friends thought it was much better than pumpkin pie!
Marianne Kehoe’s Pumpkin Cake
1 – 15 oz can pureed pumpkin
1 – 12 oz can evaporated milk
1 cup sugar (I used brown sugar but can be white)
4 tsp pumpkin pie spice * (see below)
1 package white, spice, or yellow cake mix
1 c butter
1-1/2 cups chopped walnuts or pecans
* If you can’t find pumpkin pie spice use 4 T. ground cinnamon + 4 tsp. ground nutmeg + 4 tsp. ground ginger + 3 tsp. ground allspice. This makes more than you need!!!
Oven 350 F (175 C). Grease a 9 x 13″ cake pan.
In large bowl, combine pumpkin, milk, eggs, sugar, and spices and pour into pan.
In another bowl, with fingers incorporate butter pieces into cake mix and crumble over pumpkin. (I also added a little more cinnamon to mix here for color because I could only find white cake mix,) Sprinkle walnuts or pecans on top.
Bake for about 1 hour, or until knife inserted near center comes out clean.
We served this with some fresh whipped cream and a mix of chopped walnuts and brown sugar which we had carmelized just a bit…