From the Freemans:
Crazy Aunt Sharon's Cheese Grits
3/4 Cups grits
3 Cups water
3/4 Cup butter
3 eggs, well beaten
1/2 lb. sharp cheddar
1 1/2 tsp. sea salt
1/8 tsp. tabasco
Add 1/2 tsp salt to water and cook grits 5 minutes. Add butter and stir to melt. Add remaining ingredients, and stir. Bake 1 hour at 350 degrees or until set.
3 Cups fresh, roasted pumpkin
1 cup applesauce
1/3 cup brown sugar
2 tsp ginger powder
2tsp cinnamon powder
1 tsp ground nutmeg
pinch of salt
Combine all ingredients, and cook over medium low heat for about 30 minutes, until the butter has turned brown, and is fragrant. Puree if needed.
Sticky Buns with Pumpkin Butter and Pecans
*I have not yet made these, but this is my plan.
2 cups pumpkin butter
3/4 cup firmly packed light brown sugar
5 Tbsp. butter
3 Tbsp. honey
1 1/2 cups coarsely chopped pecans
Roll out puff pastry to 12 x 18 inch rectangle. Spread pumpkin butter over dough, short 1 inch from one short end (for sealing). Roll toward this end, sealing by pressing dough with your fingers. Slice into 2 inch pieces.
For the topping, combine brown sugar, butter, and over low heat. Stir until sugar and butter are melted. Pour mixture into a greased 9" x 13" baking dish and sprinkle pecans on top. Place roll on top of pecans, close together. You can refrigerate the buns until ready to bake. Bring to room temperature, then bake at 375 degrees for about 30 minutes, until they are golden brown. Invert immediately onto serving dish- serve warm.