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It's fall, and time for everything pumpkin. These sweet rolls nicely fit the bill. Imagine, a pumpkin yeast roll filled with lots of sugar, spices, and even more pumpkin! These beauties are finished with a topping of whipped cream, sugar and butter.

Begin by proofing the yeast.

Add 1 pack, or 2 1/4 teaspoons bulk yeast, to a quarter cup warm water with 1 teaspoon sugar. Allow to bloom about 5 minutes. If the mixture doesn't grow, throw it out, your rolls won't rise.

Next to your stand mixer bowl add:
2 eggs
1/4 cup sugar
1 stick softened butter
1/4 cup plus 2 tablespoons milk
1/2 teaspoon salt
1 can minus 1/2 cup canned pumpkin (15 ounce can)
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
pinch of clove

Mix well.


Switch to a dough hook, and slowly add 4 to 4 1/2 cups of bread flour.
Knead for 6 to 7 minutes.

Transfer to a well oiled bowl and roll dough to cover it completely with oil. Cover and let rise until doubled in size, about one hour.

Now to make the f…

Although it is still in the 80's here in Florida, it is fall. We have been busy trying to get back to normal after surgeries and a hurricane, and a slow cooked meal is always a welcomed treat. It's even better the next day.
Begin with a 2 to 2 1/2 pound Chuck roast. In a stockpot, brown the meat on both sides.

Next, add a packet of Onion soup and 4 cups of beef broth. I used no salt added broth.

Next, add 4 to 6 chopped potatoes, a couple of large carrots ,and an onion.


Cover and bring to a low boil.  Turn the heat to low and simmer for about 4 to 6 hours. Meat should be fork tender. Plate and enjoy, or serve in a bowl with extra broth, the way I love it.

Sometimes you just need comfort food. The one that takes me back to childhood is pound steak. I don't remember if the recipe was my grandmother's or mom's, but it is my favorite when I need a pick-me-up. We didn't have a lot growing up, so this favorite uses a cheaper cut of meat that is pounded and slow cooked to make it tender.
Start with two to two and a half pounds of sirloin steak.

Add 1/4 cup of flour, a half teaspoon salt, and 1/4 teaspoon pepper to a gallon size zip top bag.  Place the meat in the bag and shake to completely coat the steaks.

Next with a meat pounder, beat the steak on both sides for several minutes until your steak is about half the original thickness. Brown the meat in a skillet on each side.

Now make a roux.
In the same pan, add 3 tablespoons butter and 3 tablespoons flour, heating to make a thick paste. Add 3 and 3/4  cups beef broth, 1/4 teaspoon garlic powder, 1/2 teaspoon onion powder, and two packs no-salt added beef bouillon, mixing we…