Tille Family

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A Public Service Announcement

Well, I got up to help with the 4:30 am feeding today and by the time we got done, I didn’t think it would be good to just go back to bed for 45 minutes. I’d probably wake back up crabby and no one likes me when I’m an ass. I don’t even like me when I’m like that, so I decided to write a bit…

I’m not sure if I’ve talked about this much in the blog, but one of the things that Angela and I had to get used to and continue to deal with daily is the issue of privacy. There are always people here. We have the ability to go downstairs to our room for a while to get away from it all, but we do everything else in front of God and everyone. One of the things that continues to be awkward for us from time to time is meal time. We prepare our meals and eat them in front of our volunteers. It’s not out of the ordinary for volunteers to bring us food from once in a while and that’s so awesome. However, when we do the cooking, certain aromas float in the air; some good and some bad. Let’s be frank too, Angela and I like food. We like to eat so it isn’t all that uncommon for us to talk about food from time to time with our guests. Some of you that have been here during the 6-9 pm shift know exactly what I’m talking about. We’ll with the holidays approaching, I’ve talked about my favorite desert a few times and it’s generated a bit of interest. This new creation has taken the place (in my mind) of the most traditional of holiday mainstays. In my humble opinion, I never need to see a pumpkin pie ever again. There are a few other recipes that people have asked for, but this one is so special I feel obligated to share; like it’s my duty to advise the general public. A public service announcement, if you will. So, Rona Will (one of our regular 6-9ers), here is your request.

PUMPKIN PIE CAKE
Preheat oven to 350

CRUST:
1 Box Yellow Cake Mix (reserve 1 cup of dry mix)
½ C Margarine – very soft/room temp.
1 Egg (2 if small)
Mix together and press in to 9×13 Cake Pan

FILLING:
1 Large Can or 2 Small Cans of Pumpkin Pie Filling
3 Eggs
2 Tsp Cinnamon
1 C Sugar
2/3 C Evaporated Milk
Mix together and pour over crust

TOPPING:
1 C Yellow Cake Mix (reserved from crust)
½ C Sugar
¼ C Margarine (very soft/room temp)
1 C Chopped Pecans
Mix cake mix, sugar, and margarine together until crumbly. Sprinkle over the filling. Sprinkle pecans on top.
Bake 350 for 75 minutes
Serve warm with Cool Whip!
Also awesome served cold with Cool Whip too!

I don’t know how often I’ll do this recipe thing, but I kind of like the change of pace. Enjoy.

Until next time…