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4. In another large bowl, place the reserved pumpkin puree or the pumpkin pie filling, vegetable oil, eggs, and ½ cup water. Whisk until well blended.

5. Add the liquid ingredients to the dry ingredients and combine with a few strokes. Fold in the pecans. Transfer to the prepared pans and bake until well browned and a toothpick inserted in the center comes out clean, about 1 hour and 15 minutes.

6. Let the pans stand on cooling racks for 10 minutes. Unmold the breads and cool completely on the racks.

NOTE

Alternatively, use 1 15-ounce can pumpkin pie filling.

corn bread

In Texas it is a given that everybody needs a good recipe for corn bread, and here is mine. I like it warm from the oven slathered in butter. It’s also good served with Chili con Carne.

MAKES 8 SERVINGS

1 cup cornmeal

1 cup all-purpose flour

2 teaspoons baking powder

½ teaspoon table salt

½ cup sugar

½ cup shortening, plus more for the pan

2 large eggs

1 cup milk

1 jalapeño, minced fine (optional)

Butter for serving (optional)

1. Preheat the oven to 400°F. Grease an 8-inch square pan and set aside.

2. In a medium mixing bowl, place the cornmeal, flour, baking powder, and salt. Whisk together until well blended.

3. In the work bowl of an electric stand mixer fitted with the paddle attachment, or in a large mixing bowl with a handheld mixer, place the sugar and shortening and beat on medium speed until well blended, 2 to 3 minutes, scraping down the sides of the bowl occasionally.

4. Add the eggs and beat until well combined, scraping down the side of the bowl. Add the milk and beat until blended. Add the cornmeal mixture and stir to combine. Stir in the jalapeños if desired.

5. Pour into the prepared pan and bake until the edges begin to pull away from the sides and a toothpick inserted in the middle comes out clean, about 30 minutes. Let cool in the pan for 10 minutes before slicing into squares and serving, preferably slathered with lots of butter!

desserts

From elegant fruit desserts and layer cakes filled and frosted with as many inches of frosting as they can hold to homey cookies and brownies, this chapter is all about celebrations big and small.

There are the Pan de Polvo cookies that I have eaten at more quinceañeras and weddings than I can count. In my family, some part of the celebration always takes place in the kitchen, whether it’s kids putting the final touch on Double Chocolate Chunk Cookies or the No-Bake Peanut Balls that are fun and easy for everyone to make. Chewy Brownies, Aunt Elsa’s Pineapple Upside-Down Cake, and Beso’s Churros are so easy to prepare that they can be whipped up in a flash to mark any happy occasion, even the unexpected ones.

On these pages are several recipes that can be prepared in whole or in part long before your guests arrive, so you can enjoy the party and let your last course make a grand entrance without breaking a sweat. The components of the exuberant Chocolate Sweetheart Pie can be prepared in advance and then composed in minutes. Elegant Individual Chocolate Cakes, bright and tangy Balsamic Strawberries, and beautiful Cranberry-Poached Pears require only serving.

There are even baked desserts that celebrate the bounty of a season. The Strawberry Rhubarb Pie is best made at the start of summer, when strawberries are in their prime. Many may consider carrot cake a year-round treat, but for me, Mom’s Carrot Cake always came from an abundant crop of carrots in our garden.

no-bake peanut balls

beso’s churros

pan de polvo

cranberry-poached pears

double chocolate chunk cookies

balsamic strawberries

brownies

chocolate sweetheart pie

strawberry rhubarb pie

red velvet cake

individual chocolate cakes

mom’s carrot cake

apple-spice layer cake with orange buttercream

aunt elsa’s devil’s food cake

aunt elsa’s pineapple upside-down cake

no-bake peanut balls

The origins of this recipe are still a matter of open and often heated debate among my sisters