Happy Thanksgivng To You All!

**A Texan friend (Dora) has been sharing some of her delicious southern recipes on Facebook. The food I had in the south for the holidays was always the best. I'm sure it was passed down by the early settlers and is a more authentic recipes we try to copy but have lost some ingredients that make it rich...the South has many influences...ie English or Scottish & French and many other exciting cultures mixed together....in other parts of the U.S. seems the foods start getting bland and mellowed and tasteless. lol My imagination was caught up in the descriptions Dora made of the ingredients. Especially the Chutney....I was very intriged about this recipe. My sister Alexa makes a delicious fresh Cranberry Dish for Thanksgiving....Maybe I'll post that.
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PUMPKIN CRUMBLE CAKE

2 cups pumpkin puree
1 can (12-oz) evaporated milk
4 eggs
1 1/2 cup white sugar
2 tsps pumpkin pie spice
1 tsp salt
1 pkg (18.5 size) plain yellow cake mix
1 cup chopped nuts
1 cup butter (I use 1 1/2 sticks)
Whipped cream as a topper

Preheat oven to 350 degrees
Spray baking dish with cooking spray

Combine pumpkin, milk, eggs, sugar, pie spice, salt.
Mix well and spread in baking dish

Sprinkle the cake mix over the top of the pumpkin mixture
Then sprinkle the chopped pecans over that.
Then slice pats of butter to cover the top.

Bake for about an hour.

After the cake cools, serve with a dollop of fresh whipped cream

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Cranberry Chutney 1 & 2

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Use one large pot and one medium.

In the medium pot:

Heat a little olive oil in the bottom of the pot
Dice:
One medium onion
One red bell pepper
One serano pepper (use a teaspoon to remove seeds)
One piece fresh ginger root (dice very small)

Saute the above ingredients until the onions are transparent

In the large pot:

Follow the recipe for simple syrup on the package of fresh cranberries
I use two packages

Peel and dice two large apples
Start with two cups sugar and two cups water
Bring to a rolling boil and pour in the cranberries and apples
The cranberries will begin bursting and lend their beautiful color to the syrup and apples

Lower the heat then...

Using a ladle, Add half the apples and cranberries to the medium pot (with the onions, bell pepper, etc.),
Add 1/2 tsp salt, 1/2 tsp freshly ground pepper

In the bigger pot, add 1/4 cup shredded coconut, 1/2 cup pecan pieces, 1/2 cup crushed pineapple
1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp salt, 1/2 tsp freshly ground pepper

You may want to add more sugar to these...let cool, taste, you can always turn the heat up and add more sugar.

Serve chutney with turkey, chicken, ham. Great with cheese, baked brie, salad

From: Dora Hammer