I Am a Ho For Fall

Preheat oven to 350. Remove meat from packaging. Rinse it and shake off excess water. Sprinkle it with meat tenderizer and poke it all over with a fork.

Crush the 2 garlic cloves and place them in a cast iron or heavy duty frying pan with 1 TBSP olive oil.  Place the meat in the pan on top of the garlic and oil, and brown it on both sides. Remove it from frying pan and place it into an oiled roasting pan or Dutch oven.

After removing the meat from the frying pan, pour the wine in the pan and deglaze it, scraping up all the pieces of flour and garlic. Turn off heat and set the wine mixture aside.

Slice the three onions into 1/4  inch slices. Lay the onion slices over the top of the beef. Then pour the wine from the pan over the onions and meat. Cover pan with aluminum foil and bake for three hours or until meat is fork tender turning once while cooking.

Check the meat after three hours. Turn it over and spoon the onion wine mixture over the top. If the meat can be pulled apart easily, it's done. If not, replace the foil  or Dutch oven lid and give it another 15 minutes to a half hour. Serve with the onion/wine gravy mixture on top of the meat. The gravy is great over mashed potatoes too!

In a large mixing bowl combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and ginger. Stir well and set aside.

In a separate large bowl, combine softened butter with sugar and whip it together. (It may not be creamy, but will separate into very small clumps). Add the pumpkin and lightly beaten eggs. Mix it briskly. There will be small lumps that will disappear when baked. Stir in milk and mix again. Add dry ingredients and mix well.

Butter and flour a 9 x 13 inch baking pan. Bake at 350 degrees about 40 minutes, or until a wooden toothpick comes out dry and clean. Cover with foil so the moisture stays in when cooling. Once cool, spread with Butterscotch Frosting

Combine sugar, butter and cream in a small heavy bottomed saucepan. Cook over medium heat, stirring constantly, until mixture is well-blended, 1-3 minutes. Remove from heat and whisk quickly to blend thoroughly. Set aside

Pour the combined sugar, butter and cream (which is now butterscotch sauce) into a large bowl and add 3 to 4 cups of powdered sugar until mixture is a good spreading consistency. I ended up adding 3 1/2, then I waited until it cooled a bit to see if the consistency was good for spreading. Add the salt to taste (and remember the best dessert recipes are a perfect marriage between sweet and salty so don't skimp on the salt!). Spread it on the cooled cake and enjoy!