Family Recipe Friday: Karla’s Pumpkin Spice Muffins

My sister Karla spent a week with me after I got out of the hospital from having a stem cell transplant. She took great care of me Рshe made these muffins! Easy and just what the doctor ordered. She even made a second batch and we were able to save a couple of small bags in the freezer for later. Unfortunately, they are all gone now. :(

Karla says she makes these a lot when she needs to bring something to a breakfast or church because they are easy and people like them. And she always eats a few cinnamon chips while making them because they are really good.

I almost forgot to ask her to take a picture.

Karla's muffins

Pumpkin Spice Muffins

Spice cake mix
3 eggs
can pumpkin
bag cinnamon chips

Mix all ingredients together and bake according to package directions. The muffins above are mini-muffins, so the bake time was a little shorter.

Easy peasy.

Family Recipe Friday – World’s Easiest Cobbler and Corn-Oyster Scallop

Westminster Presby CookbookMonths ago I started sharing recipes that my mom contributed to the Friendship Circle Cookbook from Westminster Presbyterian Church in Clovis, New Mexico. I got sidetracked and never finished. I’d like to check this off of my to-do list, so I’m finishing with the last two recipes that she contributed.

Recipes from this cookbook may appear again as some of the recipes contributed by other women in the church became family favorites.

DSCN3098Mom made this cobbler on occasion as it is easy and you can make it with what’s in the pantry. I’m pretty sure she usually made it with peaches. There are a few details missing in this recipe.

Let’s assume a moderate oven is 350 degrees. I made mine in a 11.5 x 7.5 (approximately) Pyrex baking dish. I used a 29-ounce can of sliced peaches with all of the syrup. It fit nicely in my baking dish, but did bubble over some during baking, so you might want to use some foil or a cookie sheet to catch the drips if you don’t want to clean your oven.

World’s Easiest Cobbler

1 cup flour
1 cup sugar
2 teaspoons baking powder
1 cup milk
1 stick butter or oleo
1 can fruit

Melt butter in baking dish. Mix other ingredients and stir slightly into melted butter. Pour sweetened fruit over batter and bake in moderate oven until batter rises to top and is lightly browned, about 45 minutes.


I have no recollection of the next recipe. I’m sure I never tried it. It sounds like something she tried one Thanksgiving or Christmas and thought it would make a nice addition to the cookbook as something “unusual”. I’ve never heard of a frozen “can” of anything…. Maybe it should say “container.” I wonder if this is even stocked in grocery stores any more?

Corn-Oyster Scallop

2 (10-ounce) cans frozen condensed oyster stew
1 (1-pound) can cream-style corn
1 (1-pound) can whole kernel corn, drained
1 1/4 cups cracker crumbs, crushed medium fine
1/2 teaspoon salt
dash pepper
1 egg, slightly beaten
1 tablespoons pimento strips
2 teaspoons melted butter
1/2 cup cracker crumbs

Place unopened cans of oyster stew in hot water for 10 minutes.

Combine oyster stew, cream-style corn, drained whole-kernel corn, 1 1/4 cups cracker crumbs, egg, salt, pepper and pimento strips. Pour into greased 2-quart casserole. Combine butter and 1/2 cup cracker crumbs. Sprinkle around edge of corn mixture. Bake in moderate oven (350) for 1 hour or until a knife inserted halfway between center and edge comes out clean. Makes 8 servings.

Family Recipe Friday – Cherry Coke Salad

Continuing with recipes my mom contributed to the Friendship Circle Cookbook, Westminster Presbyterian Church, Clovis, NM, 1973  

I have taken a break from posting recipes from this cookbook the past few weeks. In fact, I’ve taken a break from blogging in general. Time to get back to it!

There are quite a few recipes from the 1960s that call for novel ingredients like Coca-Cola. This jello recipe fits that category.

I can’t say that I have any memories associated with this particular recipe – except that I never tried it as a kid. I didn’t like cherries back then. And I didn’t like nuts either. But I’m a big girl now and I think this jello salad would be festive on our table on New Year’s Day. Maybe I can find a jello mold – I’m pretty sure Mom made it in a round tube mold.

Cherry Coke Salad

1 cup red sour cherries
1 cup sugar
1/2 cup water
2 packages (3-ounce) cherry jello
1 small bottle Coke
1 small can crushed pineapple
1/2 cup pecans

Place cherries, sugar and water in pan. Bring to boil for a few minutes. Pour over cherry jello. Add Coke. Cool. Stir in pineapple and nuts. Refrigerate.