Pumpkin Spice Smoothie | Smoothie

pumpkin spice smoothie

This morning I was a rock-star mom. Homemade bran muffins were in the oven by 6:20 and a homemade smoothie was on the table to round out breakfast. Isn’t that annoying?

Bran Muffin

My son is off breakfast at the moment, he says it makes him sick to eat that early. I have a real problem sending him off to school empty so the challenge is to find something that he’ll actually eat. I made a bran muffin recipe last night the batter of which is meant to stay in the fridge until you want fresh muffins. The recipe is from Trish Magwood’s book In My Mother’s Kitchen. This smoothie recipe has all the decadent richness of a coffee shop drink but is made without chemical flavourings. He ate both with gusto but who knows what will happen tomorrow morning.

Pumpkin Spice Smoothie

  • 1/2 cup pumpkin puree
  • 1 frozen banana
  • 1 tbsp maple syrup
  • 1/4 tsp vanilla
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp allspice
  • 1/2 cup ice
  • 1/4 cup water

Blend and enjoy.

pumpkin spice smoothie ingredients

Quick Oat Cookies | Quick oat cookies

Oatmeal cookies

There are very few things that I would consider saving from a burning house (of course, once family and the dog are safe) but one thing I’d try and save would be Mom’s cookbook.

Family cookbook

My mother wrote all of her, and our, favourite family recipes by hand into a book for each of her children. Yes… all by hand, it’s a 165 page book and she has seven children. I clearly haven’t taken very good care of mine but I do think that a cookbook should look well-used. I would suspect a pristine cookbook is one that isn’t very good and that’s certainly not the case here. I am determined to make all the recipes in the book.; my own, much less ambitious, Julie and Julia project.

The third recipe that I’m featuring here is for oatmeal cookies.  There’s a reason Mom’s recipes are all so good, they have been curated, tried, tested and refined over years of baking. The other two recipes I have shared so far are Cinnamon Biscuits found here and Delicate Lemon Pudding found here.

There is definitely a special affinity among Nova Scotians  for oats which surely comes from their Scottish ancestry. Samuel Johnson’s 1755 Dictionary of the English Language defines oats as: “a grain, which in England is generally given to horses, but in Scotland supports the people.” I have read also that the Scot’s retort was “That’s why England has such fine horses and Scotland has such fine men.” I’d have to say that this is a fine cookie.

Oatmeal Cookies

  • 1/2 cup butter
  • 1/2 cp brown sugar
  • 1/2 tsp vanilla
  • 1/2 tsp soda
  • 2 tbsp hot water
  • 3/4 cup flour
  • 1/2 tsp salt
  • 1/4 tsp freshly grated nutmeg
  • 1 cup rolled oats
  • 1 cup raisins
  1. Cream butter brown sugar and vanilla together. Mix soda with water and add to creamed mixture. Combine flour, salt, nutmeg and oats and mix well. Add to creamed mixture and add raisins, mix thoroughly.
  2. Use a small scoop to form cookies and bake on a lined cookie sheet in a 400 degree oven for 6 to 8 minutes.

Oatmeal cookies

Delicate Lemon Pudding | Delicate lemon pudding

It’s lemon week here and in honour of my wonderful Mother who loves all things lemon flavoured here is an old family favourite, a lovely delicate lemon dessert.

Lemon pudding

Delicate Lemon Pudding

  • 2 tbsp butter
  • 2/3 cup white sugar
  • 2 eggs separated
  • 2 tbsp fresh lemon juice
  • 1 tsp grated lemon rind
  • 1 tbsp flour
  • 1 cup milk

Cream butter, add sugar and cream well. Beat egg yolks until thick and lemon coloured. Add to first mixture along with lemon juice and rind. Fold in flour and stir in milk.

Beat egg whites until stiff and fold into lemon mixture. Pour into greased baking dish and set into a pan of hot water. Bake at 375 degrees for 35 to 40 minutes. Serve plain or with whipped cream.

Lemon pudding