YOU MUST TRY THIS RECIPE!

The seasons are changing from our hot, humid Texas weather to the falling of the golden leaves from the trees in our yard. A cool breeze is coming through our windows to tell us that the fall season has arrived. This is the best time of the year! The smells of fall begin on my stovetop with the aroma of simmering WASSAIL . For years I have made this yummy beverage from a recipe I received from a friend in Denver, Colorado. This year I have tried a new Wassail recipe. It comes from the Culinary Compositions Cookbook, page 417. Mary Rutledge of Cliff Temple Baptist Church in Dallas, Texas submitted it to serve 30 people, about 5-6 oz. per person. Please adjust it according to your own wants. Here it is: 64 oz. orange juice (not from concentrate) 64 oz. apple juice 32 oz. cranberry juice 12 oz.can frozen lemonade, undiluted 2" sticks of cinnamon 1 tsp. ground cloves 1 tsp. ground allspice Combine all ingredients in a large pot. Simmer and serve in your favorite mug with a cinnamon stick The fragrance this recipe gives fills our home with the feeling of warmth and comfort. This fall season enjoy this hot beverage. Serve it to your family and friends. If you prefer, come to our home, curl up on our sofa and I will serve you a cup or two. Of course, I could not just give you a cup of Wassail, I will serve you a yummy goodie to go with your beverage. Below is a dessert that I recommend you try this fall. ..................................................................................... ANGEL PUMPKIN CAKE WITH SUGARED PECANS: 1 (16 oz.) Betty Crocker Angel Food Cake mix 1 (30 oz. can Libby's Easy Pumpkin Pie Mix 1 tsp. pumpkin pie seasoning Fresh ground nutmeg Heat oven to 350 degrees. Spray 13'X9" baking dish with Pam and then wipe excess with paper towel. Mix together cake mix, pumpkin pie mix and pumpkin pie seasoning in a large bowl on medium speed about 1 minute, scrapping down the bowl to mix all well. Pour into prepared pan and then sprinkle with fresh grated nutmeg. Bake 30 to 35 minutes until well set. Cool completely. Spread topping on cooled cake and then sprinkle with 1 cup chopped sugared pecans. PUMPKIN TOPPING: 1 (12 oz.) tub Cool Whip, thawed 1 cup canned pumpkin 1/2 tsp. pumpkin pie seasoning 1 (3.4 oz.) instant vanilla pudding. Use the pudding dry. Gently stir all together. Spread on cooled cake. SUGARED PECANS: Place 1 cup of chopped pecans onto a cookie sheet. Melt 1 cup of butter in your microwave. Add to the melted butter 1 cup of brown sugar. Stir. Pour the melted butter and brown sugar evenly over the pecans. Place in a preheated 350 degree oven and bake until the pecans are a golden brown. Watch your pecans that they do not overcook. From our home to yours....... MAY YOU HAVE A JOYFUL FALL SEASON!