Friday, October 26, 2012

Taste of Home: Best Loved Recipes

As a mother of four children, I know how important home cooked meals are.  I am constantly trying to come up with new recipes for my family to enjoy,  so it's always nice when I come across a really good cookbook.  

When my late grandfather was alive he use to always buy me yearly subscriptions to Taste of Home Magazines and I really enjoyed receiving the monthly magazines.  I also loved making the yummy recipes,  so I knew I would love the Taste of Home Cookbook!  Turns out I loved the Taste of Home Cookbook even more because it offers so many recipes, all in one great book.

This amazing cookbook includes 928 pages filled with a total of 1,845 favorites from the World's #1 Food & Entertaining Magazine.  The book features personal recipes from people just like you and me - people who like to cook at home!  Througout the book you will find personal memories and stories from contributors of the recipes.  You will find that the recipes can all be made with affordable every day ingredients. 

Did you know that each year people from the US and Canada submit more than 40,000 recipes,  but only about 3,000 are selected.  This is because they are carefully reviewed and selected by the Taste of Home Taste Kitchen. 

In celebration of Fall I have an awesome recipe to share with you, thanks to the Taste of Home: Best Loved Recipes Book!

Yield: 16 cupcakes
Prep: 30 min.
Bake: 20 min. + cooling
A unique mix of pineapple and pumpkin creates a cupcake with mouthwatering flavor.
-- Mary Relyea, Canastota, New York
  • 2/3 cup shortening
  • 2 eggs
  • ¾ cup maple syrup
  • ½ cup 2% milk
  • 1-½ cups all-purpose flour
  • 1-¼ teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon ground ginger
  • ½ teaspoon ground allspice
  • 1 cup canned pumpkin
  • 1 can (8 ounces) crushed pineapple, drained
  • 1 package (8 ounces) cream cheese, softened
  • ¼ cup butter, softened
  • 1-½ cups confectioners' sugar
1. In a large bowl, beat shortening until light and fluffy. Add eggs, one at a time, beating well after each addition (mixture will appear curdled). Beat in syrup and milk. Combine the flour, baking powder, salt, baking soda, ginger and allspice; add to shortening mixture and beat just until moistened. Stir in pumpkin and pineapple.
2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely.
3. For frosting, in a small bowl, beat the cream cheese and butter until fluffy. Add confectioners' sugar; beat until smooth. Frost cupcakes.
BUY IT: You can purchase the Taste of Home: Best Loved Recipes for $34.99 in the US and $39.95 in Canada.

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*Disclaimer - I received the item mentioned above, free of charge, for review purposes.  In no way did this alter my opinion of the book.  All of my opinions expressed in this post are one hundred percent honest and true.*


Are We There Yet! said...

The pumpkin cupcakes sound great. I have been making pumpkin soup out of real pie pumpkins.

Lawna... its me Terry. I am not posting so much on My Journey With Candida and am now posting on my travel blog.

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Jennifer Young said...

Thanks for the review. The pumpkin cupcakes sound delicious! I love all thing pumpkin this time of year, lol! :)

Rae Madison said...

Love Taste of Home magazine!!