“Because children have abounding vitality, because they are in spirit fierce and free, therefore they want things repeated and unchanged. They always say, "Do it again"; and the grown-up person does it again until he is nearly dead. For grown-up people are not strong enough to exult in monotony. But perhaps God is strong enough to exult in monotony. It is possible that God says every morning, "Do it again" to the sun; and every evening, "Do it again" to the moon. It may not be automatic necessity that makes all daisies alike; it may be that God makes every daisy separately, but has never got tired of making them. It may be that He has the eternal appetite of infancy; for we have sinned and grown old, and our Father is younger than we.” ~ G.K. Chesterton
A treasured pumpkin recipe comes together so quickly. Melts in your mouth; caramel-pumpkin combo is holiday perfection.
Caramel Pumpkin Puff Pastry / Serves 9
Ing • box thawed puff pastry • 15 oz can solid pumpkin •8 oz cr/cheese, •½ cup br/sugar • tsp vanilla •½ tsp cinnamon •½ cup sugar coated nuts
Frosting •3 Tb butter •¼ cup h/cream •½ cup br/sugar • cup conf sugar • tsp vanilla
FILLING beat smooth pumpkin, cr/cheese, br/sugar.
ASSEMBLY carefully open pastry sheets. Place one down on sprayed sheetpan; rolling pin gently to smooth creases. Spread with pumpkin mixture. Sprinkle with sugared nuts. Place opened 2nd pastry on floured worksurface. Gently roll smooth.
Pizza cutter pastry into 10 equal strips. Place five strips evenly spaced over filling. Then place 5 strips on top going the other direction. Bake golden 400 deg 20-25 min. Drizzle with Caramel Frosting.
FROSTING Stir to boil on med butter, cream, and brown sugar. Cool offheat 5 min. Add conf, vanilla; stir smooth.