These delicious (and very popular) Pumpkin Bars were served at our Sixteenth Annual Holiday Tea on November 26, 2011.
1/2 cup (1 stick) butter
1 cup light brown sugar, packed
2 large eggs
1 teaspoon pure vanilla extract
1 cup pumpkin puree
1 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 cup (1/2 stick) butter
1/2 cup light brown sugar, packed
1/8 cup whole milk or light cream
1 cup confectioners’ sugar
- Preheat oven to 350 F (175 C). Lightly butter and flour a 13x9x2-inch pan.
- In a large bowl, cream together butter and sugar using an electric mixer. Add eggs and vanilla extract, mix to combine. Add pumpkin; mix well.
- In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; mix to combine. Slowly add flour mixture to butter mixture; mix well. If desired, add nuts or raisins; mix until dispersed evenly.
- Pour batter into prepared pan; spread evenly. Bake 20 to 25 minutes or until a toothpick inserted in center comes out clean. Allow bars to cool in pan before topping with frosting.
For Penuche Frosting:
- Combine butter and brown sugar in a sauce pan over medium high heat; bring to boil. Lower heat to medium low and continue to boil for 2 minutes, stirring constantly. Add milk and return to boil, stirring constantly. Transfer mixture to a medium bowl; cool to lukewarm.
- Gradually add confectioners’ sugar, stirring until incorporated. Beat mixture until thick enough to spread; adding additional confectioners’ sugar if needed. If frosting is too thick, add a little hot water. NOTE: Work quickly – icing sets up fast!
- Frost cooled bars with warm frosting; let frosting set completely before cutting into squares. Store finished bars covered in the refrigerator for up to 3 days.
Makes 24 servings
GINGERBREAD WITH CARAMEL PEARS
From Country Home Magazine, November 2007
This is the recipe Toni Christianson mentioned in her cover story in the 2011 November-December issue of our Garden Gazette newsletter.
Prep: 50 minutes
Bake: 55 minutes
Cool: 30 minutes
1 cup butter
1 cup milk or water
3/4 cup dark brown sugar
3/4 cup unsulphured blackstrap molasses or dark-flavored molasses
1/2 cup honey (full-flavored)
3 cups all-purpose flour
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground cloves
- Grease a 9 x 9 x 2″ pan and set aside.
- In a medium saucepan combine butter, milk, brown sugar, molasses, and honey. Cook and stir over low heat until butter is melted. Remove from heat and transfer to a large bowl; cool slightly.
- In a medium bowl combine flour, ginger, cinnamon, baking powder, baking soda, salt, and cloves. Set aside.
- With an electric mixer on medium speed, beat eggs, 1 at a time, into cooled butter mixture, beating well after each addition. Add flour mixture, about 1 cup at a time, beating on low speed just until combined (batter may be lumpy).
- Pour batter into prepared pan. Bake in a 325° oven for 55 to 60 minutes or until a toothpick inserted near center comes out clean.
- Cool for 30 minutes on a wire rack. Serve warm with Caramel Pears (recipe follows) and Pumpkin Ice Cream, if desired.
1/4 cup dried cherries
1/4 cup cognac or orange juice
3 to 4 pears – cored and thinly sliced
3 tablespoons butter
Pinch of sugar
- In a small bowl soak dried cherries in cognac or orange juice for 30 minutes or until softened.
- Meanwhile, in a large skillet sauté pears in 3 tablespoons butter and a pinch of sugar until golden brown and cooked.
- Drain cherries. Stir cherries into pear mixture before serving.
Per serving Gingerbread with Caramel Pears: 492 cal., 20 g fat (12 g. sat. fat), 103 mg chol., 295 mg sodium, 71 g carbo., 3 g fiber, 6 g protein.
Makes 12 to 16 servings
HOLIDAY TEA SCONES
Served at the Sixteenth Annual Holiday Tea at Christianson’s Nursery, November 26, 2011
The scones for our Sixteenth Annual Holiday Tea were prepared by our staff member, Jonelle, and we received rave reviews. Here are a few of Jonelle’s tips for making exceptionally yummy scones:
- The dough will naturally pull away from the bowl once the ingredients are mixed and ready to be kneaded. It is easy to over-work the dough. The more you knead it, the stickier it becomes so resist the urge.
- I have the honor of working with coworkers who are also talented bakers so I am able to get their opinions while I bake. Joanne Romann suggested I use powdered sugar instead of flour while folding the dough. We think it added a hint of sweetness to the dough and didn’t risk drying the dough out.
- Between each of the tea servings I would refrigerate the dough. When it was time to bake the next batch, I would add a touch of whole milk to re-hydrate the dough.
- Preheat oven to 425 F
- Combine 3/4 cup + 2 tablespoons water and one full package of Fisher Scone Mix (small box) in a medium bowl. Note: Some people prefer to use milk instead of water. The scones served at the Holiday Tea this year were made with water.
- Stir with a spoon until blended. Dough will be slightly sticky.
- Knead dough 5 to 6 times on a generously floured board (we recommend using powdered sugar instead of flour), folding dough in half on top of itself each time. Do not overwork dough.
- Divide dough into 3 pieces. Pat each piece into a 5-inch diameter dome, with the center slightly higher than the outside edge. Cut each dome into 4 wedges.
- Place scone wedges on an ungreased baking sheet. Bake 10 to 12 minutes or until golden brown.
- Serve scones warm from the oven. Split halfway and fill with butter and jam.
Makes approximately 12 scones
This is the Fisher Scone Mix recipe from the smaller box. For more tips and recipes visit www.fisherscones.com.
Click here to download a printable copy of these recipes
By Rachel Anderson, Certified Professional Horticulturalist
It’s blustery, it’s rainy, and it’s chilly. But boy is it beautiful! There’s snow in the foothills, and the last of the fall colors appear bright and glowing against the steely sky, and best of all, the snow geese are back! Every time I hear them honking overhead I have to stop and straighten up out of my bent over gardener’s position and turn my eyes to the sky and smile because I love them and I love that they get me up off of the wet ground and cause me to take a moment to reflect on just how lucky I am to be where I am.
In the vegetable garden:
- There’s still time to plant garlic, however your window of opportunity is narrowing. Garlic should be in the ground by the middle of this month to allow time for the roots to develop before the ground gets too cold. If you can’t or don’t plant garlic now, it’s ok. You’ll have another opportunity to do so in the spring. It just means a different harvest time.
- Mulch your empty veggie beds with fallen leaves or straw (NOT hay, as this contains seeds of whatever that grass is and they will sprout in your beds).
- If you are growing asparagus, now is the time to cut the tops off down to the ground. Mulch to protect the crowns over the winter.
- Make sure to bring in all of your winter squash so that it doesn’t rot. Wash away any mud, dry, and store in a spot where they’ll stay cool and dry. Some people wipe their squash with a weak bleach solution to help prevent any mold from forming.
In the ornamental garden:
- Let the fallen leaves lay where they land (unless they’re diseased). Leaves are an excellent mulch, and if left alone they will provide shelter for important overwintering beneficial insects and spiders. Remember, these little critters do good work for us in our gardens and they need a safe habitat over the winter. Plus, over time the leaves will break down and add nutrients to the soil and help improve soil structure.
- Leave as much as you can to rot on it’s own and remove only what you need to in order to satisfy your sense of tidiness. Hydrangea blossoms hold their rich color long into the season and many perennials like eryngium, sedum, and echinacea keep their form and lend interest to our gardens when we maybe forget to pay as much attention. Plus, they look lovely laced with frost.
- Leave your grasses alone for now too. Their tawny hues and graceful structure lend beauty and softness to the fall and winter garden.
- Drain and store hoses for winter. If you have an irrigation system, make sure to drain it too so there’s no water left in the pipes to freeze.
- If you haven’t planted any spring bulbs yet, make sure to get it done before the end of this month.
- It’s still ok to do a bit of rearranging in the garden. Part of the beauty and fun of gardening is that nothing is static. You can change anything you want to in your garden. If you need or want to move perennials or shrubs, or even trees, fall really is the best time to do it. Plants are going dormant so there is less chance of transplant shock. Plus, you can count on more regular rainfall so you don’t have to do as much hand-watering. Always hand-water right after you’ve moved something to be sure to give your plant a good start.
- Fall is also a really good time to create new garden beds or enlarge old ones. My favorite way to do this is by sheet mulching, mostly because it’s so darn easy! It does take time though. Plot out where you want your new bed to be and then dig out around the perimeter, removing only about six inches or so of sod (lawn). Leave the rest of the lawn alone. Cover your entire bed space (including the part you dug out) with flattened cardboard or lots of layers of newspaper (I mean lots, like twenty pages thick). I prefer cardboard because it seems to smother the grass better. Water down the cardboard or paper to prevent it from blowing away before you have a chance to cover it. Cover the cardboard or newspaper with a 6-8 inch layer of compost. You can mix straw and/or leaves in with the compost if you want. Then just leave it alone for about 3 months or so. The grass under the cardboard and mulch gets smothered and rots and becomes beautiful garden soil that is ready to be planted in the spring. You can skip the digging out the perimeter step if you’d like. I always do it because it creates a nice crisp edge.
- Don’t forget to pot up a few paperwhites and Amaryllis for the holidays. We have 10 different varieties of Amaryllis right now and the bulbs are absolutely giant! Size matters when it comes to bulbs and these promise lots of color. Paperwhites take about 6 weeks to flower and Amaryllis take about 8 weeks, depending on how warm or cool your home is.
- If you have plants in ceramic pots outdoors, remove the saucers from underneath them so they don’t fill with water and then freeze. This will help prevent winter damage to your pots.
The garden in November can be a bit messy and unruly, but that’s just a part of the beauty of gardening. My garden in November reminds me that perfection doesn’t exist and that the only constant thing in life is change.
About the author:
Rachel has been gardening since childhood, thanks to her mom, and has been part of the team at Christianson’s since 2002. She’s a Certified Professional Horticulturist with a passion for roses and vegetable gardening. Rachel and her family enjoy gardening together and now share their urban garden with a menagerie of ducks, chickens, two cats, and a dog.
This article was first published in the November 2012 issue of Garden Notes,
our monthly e-newsletter. Click here to sign up for Garden Notes.
Click here to download a printable version of this article – Garden in November PDF