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| SUN LAKES LIFESTYLES | NOVEMBER 2020 | 51 Happy Cookers Although many of us will not be riding a sleigh through the white and drifted snow; we might be going over the river and through the woods to grandmother's house for the holidays. In spite of COVID, the gatherings may be smaller, but just as significant. Some of the best stories about Thanksgiving are the cooking disasters that prompt laughter and traditional storytelling. Happy Cookers are not immune to those events. One time at my house, the oven wouldn't work in our house or my aunts on the family ranch! So we microwaved an entire turkey with stuffing. It was a disaster, but we keep telling the story. As a club we want to thank the Sun Lakes community and club members for their participation in the Scarecrow competition and goodie prize baking. It was fun and the scarecrow that was mooning his rounded pumpkins was hysterical. Gathering and sharing recipes is also wonderful. Here are some tried and true ones that we have tried and some we have videoed. Enjoy them and happy Thanksgiving! Stay healthy. Just in case: Check with your club contact to confirm meeting place, date, and time. INGREDIENTS 4 slices bacon diced 1 celery rib chopped 2 tablespoons butter 1 garlic clove minced 4 red apples 1 cup white wine 1 carrot chopped 1 cup apple cider 1 onion diced 2 ⁄ cups canned pumpkin 1 tsp. dried thyme 1 cup heavy cream 2 quarts chicken stock or broth 1 bay leaf Salt and pepper to taste or add pumpkin pie spice or maple syrup to taste. We added condensed apple cider. DIRECTIONS In a large pot cook the bacon until crisp. Add butter, apples, carrots, celery, onion and garlic cook until soft in the bacon grease. Add the wine, cider and stock. Add pumpkin puree and herbs; simmer for one hour. Puree the soup in a blender or use your immersion blender, add cream. Finish with salt and pepper if needed. INGREDIENTS 1 box yellow cake mix 8 ounces cream cheese softened One 15oz. can solid pack pumpkin 1 cup confectioner sugar ½ cup milk 1 carton Cool Whip or frozen whipped topping 4 eggs 1 cup caramel ice cream topping 1/3 cup vegetable oil ½ cup toasted chopped pecans 1 ½ teaspoons pumpkin pie spice (divided) DIRECTIONS: In a large bowl, combine the cake mix, 1 cup pumpkin, milk, eggs, oil and 1 teaspoon pumpkin pie spice; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. Pour into 2 greased and floured 9-inch round baking pans. Bake at 350 degrees for 25-30 minutes. Cool completely. In a large bowl, beat cream cheese until light and fluffy. Add the confectioner sugar, remaining pumpkin, and pumpkin pie spice. Beat until smooth. Fold in whipped topping. Cut each cake horizontally into two layers. Place bottom layer on a serving plate. Spread ¼ of the filling on the bottom layer. Repeat with each layer and top. Drizzle with caramel topping, sprinkle with toasted pecans. Store in refrigerator…..Sooooo gooood INGREDIENTS 4 eggs 1 2/3 cup sugar 1 cup oil 1- 16 oz. canned pumpkin or baked 2 cups flour 2 tsp. baking powder 2 tsp. cinnamon 1 tsp salt 1 tsp. baking soda ICING: 1 – 3 oz. softened cream cheese ½ cup butter softened 1 tsp. vanilla 2 cups powdered sugar Pumpkin Torte (adapted from Trixie Fisher of Piqua Ohio) DIRECTIONS Beat together eggs, sugar, oil, and pumpkin. Stir in flour, baking powder, cinnamon, salt and soda. Add to pumpkin and mix. Bake in a 18" x 9" ungreased cookie sheet or pan at 350° for 25-30 minutes. Cool and frost. Pam Glatt's Pumpkin Bars Pumpkin Apple Soup (from food.com)

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