I love all things pumpkin. I’ve been known to make pumpkin pie in June and eat it for breakfast. I’m not fond of cinnamon. I substitute pumpkin pie spice or apple pie spice, if possible, when cinnamon is called for in recipes. The blends also eliminate dealing with small to tiny measurements of the other warm spices; cloves, nutmeg, etc.

I seldom add nuts when called for in baked goods. I never know if a guest at my table is allergic. Nuts generously sprinkled on top in plain sight are preferable to me.

I guess it shows that I love layered desserts in general and trifles in particular. I agree sectioning the oranges is time consuming, but the rest of the preparation is quick and easy. The end result is worth it. You can make it a few hours in advance.

I’ve made the same orange scone recipe for years and figgered if it ain’t broke, don’t fix it. Did I tell you I love pumpkin? Be careful to spread the icing very thinly and be scarce with the drizzle. I over did both and the scone was just a bit sweet. The pecans on top were an afterthought. They added a nice taste and texture.

Pumpkin Pecan Bundt Cake

  • 1 spice cake mix plus 3 ounces (May use butter pecan or French vanilla)

1 1/2 teaspoons pumpkin pie spice

3/4 cup pumpkin puree

1/2 cup half and half

1/2 cup oil

3 eggs

3/4 cup chopped pecans

Preheat oven to 350 degrees. Combine all ingredients except the pecans. Beat with mixer two minutes. Stir in pecans. Bake 35-40 minutes or until a cake tester inserted in the center comes out clean. Cool 20 minutes on a wire rack. Serve plain or glazed.

For the glaze:

2 tablespoons butter

1/4 cup brown sugar, firmly packed

1/4 teaspoon pumpkin pie spice

1/4 cup whipping cream

In a medium saucepan, bring to boil, stirring constantly. Boil one minute without stirring.


2/3 cup powdered sugar

1/2 teaspoon vanilla

2 tablespoons chopped pecans

Pour over cake.

  • Remember the cake mixes are only 15.25 ounces now and all the older recipes were developed using the 18.25 ounce packages. Buying a white cake mix and keeping it in the freezer works well. Remember to thank the lady who shared that great hint with us.

Orange Trifle

1 (3.4 ounce) package French vanilla instant pudding mix

1 1/4 cups cold milk

1/2 of an (8-ounce) container of extra creamy cool whip

2 teaspoons orange zest

1 package plain lady fingers

1/4 cup fresh orange juice

2 oranges, sectioned

In a medium bowl, whisk together pudding mix and milk. Add zest. Fold in cool whip.

in a pretty glass bowl, layer custard then lady fingers. Drizzle with juice. Repeat. Top with orange pieces. Chill.

Pumpkin Scones

2 cups all purpose flour

1/3 cup brown sugar, firmly packed

1 tablespoon baking powder

1/2 teaspoon salt

1 1/2 teaspoons pumpkin pie spice

1/3 cup pumpkin puree

1 stick cold butter, cubed

2/3 cup whipping cream

Preheat oven to 450 degrees

In a medium bowl, whisk together dry ingredients. Add butter; cut into dry mixture until the mixture is coarse crumbs. Freeze five minutes. Add puree and cream. On a baking sheet, pat dough into a round-ish circle about one and a half inches thick. Score into wedges. Bake until golden. About 15 minutes. Cool

For the glaze:

1 cup powdered sugar

3-4 tablespoons cream

1/2 teaspoon vanilla

Whisk until smooth. Spread over scones.

For the drizzle:

3/4 cup powdered sugar

1 tablespoon pumpkin puree

1 tablespoon cream

1/2 teaspoon pumpkin pie spice

Stir until smooth. Drizzle over scones.

Cut scones at the premarked wedges for serving.

Miss Olivia Sipe is the owner of Miss Olivia’s Table in Maryville.

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