Thursday, November 17, 2011

Heirloom Petunias - Onion and Garlic Harvest - Pumpkin Sheet Cake

It is a  very cold morning here; our first hard freeze (28° for three hours).  We will sink down to around 26 by daylight.  I meant to get some rose cuttings...may be too late for that.

So far the heirloom petunias I grow have been improved by the cold....I will see what this does to them when I go out to milk this morning.

This is a little patch that reseeds itself  right by the garage door.  I just leave them be and we walk  around them.
These are growing outside the back porch door among the late lettuce I planted.  I just tossed the seeds out during the summer.

They are such a carefree hybrid ruffly things for me!  I love the simpler blooms of all heirlooms the best.

The lettuce is still good too.

If I have shown this picture before, forgive me.....I didn't want to look it up...I did gather all the cured onions and garlic a couple of weeks ago and got it stored in a freeze-free zone (the milk parlor).

The onions will be gone long before winter is over...the garlic might last forever (it will go bad before then).

I made the Pumpkin Sheet Cake as promised and we kept out 4 pieces and the rest is in the freezer for the Holidays.and iced and cut into squares.

Pumpkin Sheet Cake

1 can (16 oz.) pumpkin
2 cups sugar
1 cup vegetable oil
4 eggs lightly beaten
2 cups flour
1 teaspoon cinnamon
2 teaspoon baking soda
1/2 teaspoon salt

Beat pumpkin, sugar and oil together. Add eggs and mix well. Combine flour, b. soda, cinnamon and salt. Add to pumpkin mixture, mix well. Pour and spread over a greased 15x10x1 inch baking pan. Bake at 350 for 25-30 minutes or done.

Cool and then frost with cream cheese frosting.


1 pkg cream cheese softened (3oz)
5 Table. butter softened
1 teas. vanilla
1-3/4 cups powdered sugar
3-4 teaspoons milk

Chopped nuts (optional)
Beat the cream cheese, butter and vanilla until smooth. Gradually add the sugar and mix well. Add enough milk to get the right spreading consistency. Frost cake and sprinkle with nuts.

Yield 20-24 servings.


  1. Lovely little petunias (and obviously very hardy). What a treat to enjoy a patch of blues and whites amidst all the brown and rusty fall colors.

  2. Yes, it sure did get cold last night! I'm afraid to look at my roses to see how they fared.
    The cake looks so good! We're trying to be good about staying away from sugar but it's so hard. I see so many recipes I want to make!

  3. Wow, 28 and then down to 26 is COLD! It is very warm and humid down here, feels almost like summer again, only not quite as bad. We had cool temps for a few days, then this heat wave for the last 4 days and today. Cooler weather is predicted for the end of the month.

    Your petunias are pretty. I didn't know you could take cuttings of them to root.

    What a nice harvest of onion and garlic.

    That pumpkin cake looks delicious!

    For Thanksgiving, I'm making a pumpkin pie with mincemeat on the bottom. The mincemeat is from the store and has brandy and rum in it. Delicious! I've made this pie before and it is always a hit. My late FIL loved it.

    Enjoy your day whatever you do.


  4. Bright spot of color for these cold and cloudy days-pretty petunias.

    Your cake looks delish, I love all things pumpkin.

  5. I just love how petunias reseed! I have some every year from ones grown in my tomato pots several years ago. They turn up in all kinds of places and if they're in the way, I just transplant them. Gotta love 'em!

    I'll be over for a cuppa coffee and a piece of that cake! Hugs!

  6. I wish my petunias re-seeded! I'd save some money! Is it climate, or because they are the heirloom variety?