Cathy Richardson is a multi-talented singer, songwriter, musician, producer, actress, and designer. She has wowed audiences as the lead vocalist of legendary bands like Jefferson Starship and Big Brother & the Holding Company. Cathy is also a supporter of anti-hunger causes and kindly shared one of her favorite holiday recipes.
I saw her a week ago on WMHT, She sounded exactly like Grace Slick. I wrote her and asked her where she purchases her clothes and she responded the next day 🙂 Here is a recipe I found on her website. Thought you would enjoy. I have modified a little as you will see 🙂
CATHY’S FAMOUS PUMPKIN CRUNCH
1 12 oz. can of pumpkin, (or use fresh if available and cook off some of the
water to canned consistency. )
1 12 oz. can evaporated milk (part-skimmed evaporated milk as an option)
1.5 cups sugar (try 1 cup raw sugar)
.5 teaspoon cinnamon(1 tsp or more to your taste)
.25 teaspoon ginger, ground cloves, nutmeg (1/2 tsp. each and more to your
1 box of yellow cake mix (avoid “pudding in the mix” kind) (rec’d to
use Gluten -free to decrease on the inflammation content of the recipe, making it
1.5 cups chopped pecans (or more)
2 sticks butter (or try 1 stick butter, and 4 oz coconut butter to incorporate
a healthier dietary fat)
Preheat oven to 370.
Try to purchase fresh spices at a natural foods store or
co-op. The taste is much better
than grocery store stock.
Combine pumpkin, milk, eggs, sugar and spices in a large mixing bowl. Mix until
liquid. Pour into greased 9×13 pan.
Combine package of dry cake mix and pecans in a separate bowl. Sprinkle evenly
over pumpkin mixture in pan.
Melt butter in a measuring cup and pour evenly over the cake mix. This is a
very careful process, drizzle it and try to cover every inch of the cake mix.
You may need more butter.
Bake for 45 minutes or until golden brown and crispy on the
Serve warm with whipped cream.
Thanks to Cathy for sharing her recipe. If you enjoy her recipe, please
volunteer your time and contribute to your local food pantry.