Teresa Hatchell 2005

Teresa Hatchell

We had a nice covered dish dinner at church this past Sunday -- a dual celebration – we welcomed our new pastor and his family and expressed gratitude to grandparents as it was Grandparents’ Day. It truly was a great time of food and fellowship.

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Now, I have told you before that every time we have meals at our church, or at the Mizzell pond house, we have a vast array of delicious foods and desserts. It is often difficult to make choices. 

The 8-foot dessert table is usually laden with all kinds of sweets and I try a dab of this and that because all of the desserts are so tempting. As we all know, a scrumptious meal always tastes even better when it’s eaten with a great group of family and friends.

WHAT'S COOKING?: Grilling for Labor Day

I am offering some desserts that are so good because they contain cinnamon, which is one of my favorite spices. These desserts are simple enough to make that you don't have to wait for a special occasion to try them, yet good enough to serve to "company." Please be sure to keep these recipes on hand as fall approaches. They are good tailgating desserts, splendid holiday season fare and perfect for breakfast or dinner.

Monkey Bread

4 large cans plain biscuits

1 cup sugar

2 teaspoons cinnamon

1 stick butter

1 cup light brown sugar

1/2 cup chopped pecans (optional)

Preheat your oven to 350 degrees. In a small bowl, combine 1 cup of sugar and 2 teaspoons of cinnamon. Grease a tube pan well. Cut each of the biscuits into four parts and roll them in (white) sugar and cinnamon mix. Stack biscuit parts evenly into the tube pan. Melt butter in a small saucepan, and stir brown sugar into butter until it is totally dissolved. Pour this mixture over the biscuits and sprinkle the chopped pecans on top. Bake this "bread" at 350 degrees for 35 minutes. 

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Cinnamon-spice pumpkin bread

2 cups all-purpose flour

1 cup packed light brown sugar

1 tablespoon baking powder

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 teaspoon baking soda

1/4 teaspoon ground nutmeg

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1/8 teaspoon ground ginger

1 cup canned pumpkin

1/2 cup whole milk

2 large eggs

1/3 cup shortening

1/2 cup chopped walnuts or pecans (optional)

1/2 cup raisins (optional)

Preheat your oven to 350 degrees. In a large mixing bowl combine 1 cup of flour, brown sugar, baking powder, cinnamon, salt, baking soda, nutmeg, and ginger. Add the pumpkin, milk, eggs, and shortening. Beat bread “batter” with an electric mixer on low speed until it is blended, then on high speed for two minutes. Add the remaining flour and beat the “batter” well. To transform dinner bread into dessert bread, stir in the nuts and raisins. Pour batter into a greased 9x5x3-inch-loaf pan. Bake the bread at 350 degrees for 60 to 65 minutes or until a toothpick inserted near the center comes out clean. Cool bread for 10 minutes on a wire rack. Remove from pan and cool it thoroughly on a wire rack before wrapping it with plastic wrap.

WHAT'S COOKING? Time to enjoy boiled peanuts

Honey Bun cake

1 box yellow cake mix (Duncan Hines butter recipe mix)

3/4 cup Crisco oil

4 eggs

8-ounces sour cream

1 teaspoon vanilla

1 cup light brown sugar (do not pack the brown sugar.)

3 teaspoons cinnamon

Preheat your oven to 325 degrees. In a large mixing bowl, combine first five ingredients until they are well blended. Put half of the mixture into a 13-x9-inch, greased and floured pan. In a separate bowl, combine brown sugar and cinnamon. Sprinkle half of this mixture over the batter and swirl it with a fork. Pour the remainder of the batter into the pan and top it with the remaining cinnamon-brown sugar mixture. Swirl it with a fork. Bake cake at 325 degrees for 40 to 45 minutes. If you'd like, prepare the simple glaze below and pour it over the Honey Bun cake, the Monkey Bread or the Cinnamon-Spice Pumpkin Bread.

Simple glaze

3 cups 10X powdered sugar

6 tablespoons whole milk

3/4 teaspoon vanilla

In a small bowl, stir the ingredients together. For thicker glaze, add a bit more powdered sugar. For thinner glaze, add a bit more whole milk. Warm the glaze in a small sauce pan over low heat, stirring continually until the ingredients are well combined. For best results, be sure to pour the glaze over the cake or bread while it is warm.

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Contact Teresa Hatchell at at tgmhatchell@yahoo.com.


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