Sunday, November 30, 2008

Speedy Chicken Stir Fry

This recipe is from Kraft Foods. I changed it a little as I have noted at the bottom of the recipe.

8 oz. angel hair pasta, uncooked*
2 c. small broccoli florets
1 lb. boneless skinless chicken breasts, cut into thin strips
1/2 c. KRAFT Asian Toasted Sesame Dressing**
2 T. soy sauce
1/4 tsp. each: ground ginger, garlic powder, crushed red pepper
1/3 c. chopped PLANTERS Dry Roasted Peanuts

COOK pasta as directed on package, adding broccoli to the boiling water for the last 3 min. of the pasta cooking time.

MEANWHILE, spray large nonstick skillet with cooking spray; heat on medium-high heat. Add chicken; cook 6 to 8 min. or until cooked through, stirring occasionally. Stir in dressing, soy sauce, ginger, garlic and crushed red pepper; cook 1 min., stirring occasionally.

DRAIN pasta mixture; place in large bowl. Add chicken mixture; mix lightly. Spoon evenly into four serving bowls; sprinkle with the peanuts.

* I used 2-3oz. pkg. of Ramen Noodles, Oriental flavor, reserving the flavorings. They only take 3 minutes to cook, so wait until everything is almost done before cooking them. I also added the broccoli to the pan when the chicken was thoroughly cooked.
** Instead of using the sesame dressing, I used one of the packets from the Ramen noodles with 1/2 c. water. (You can also use chicken broth). I added 2 T. sesame seeds and 2 T. wasabi peas. They soften with cooking and add a nice flavoring to the dish.

Saturday, November 29, 2008

Thanksgiving Leftover Casserole

This recipe is from my friend, Carol, who is a very creative cook! It's a tasty way to use up those leftovers! Boy, those of you who don't like leftovers are really missing a delicious meal!

Left over stuffing
Leftover vegetables (corn, peas, carrots, etc.)
Leftover turkey, cut into bite-size pieces
1 pkg. French fried onion rings
1 can cream of celery soup
½ can milk
Leftover mashed potatoes

Mix stuffing with ½ bag of the onions. Spread into a sprayed 9” x 13” pan. Mix vegetables with the can of soup & milk. Pour over stuffing. Mix remaining onions, reserving about ½ c., with the mashed potatoes. Spread that over the turkey mixture. Top with the ½ c. onions and bake at 350° until bubbly, about 45 minutes.

Friday, November 28, 2008

Italian Marinated Vegetable Salad

This recipe is from Kraft Food & Family. I made this salad for Thanksgiving and it was very good! I used a whole pound of green beans, which I got at Aldi's in the frozen section, and made my own balsamic vinaigrette dressing (in my cookbook). Instead of all green olives I used ½ c. black & ½ c. green and even threw in a few I purchased at the olive bar. I topped it off with thinly sliced red onion.

½ lb. green beans, whole or cut in half
2 c. cauliflower florets
1 c. halved cherry tomatoes or 1 whole tomato, chopped
1 c. canned chickpeas (garbanzo beans) drained & rinsed
1 c. sliced green olives
¼ c. thinly sliced sun-dried tomatoes
½ c. Kraft Tuscan House Italian Dressing

Add green beans & cauliflower to boiling water and cook until crisp-tender. Drain, rinse under cold water and drain again. Place in bowl. Add remaining ingredients and refrigerate for 3 hours or until chilled.

Thursday, November 27, 2008

Pumpkin butter

I found this recipe in the Culinary Review. I thought it would be appropriate for Thanksgiving Day. Have a good holiday, enjoy your dinner and be thankful for your friends and family!

"Pumpkin butter is perfect to make to utilize the meat of a pumpkin. It’s sweet, spicy and so pumpkin butter versatile! Spread it on breads or crackers, serve it next to a piece of meat, use it as a filling in cakes or cookies, or spread it on top of a plain cheesecake! It’s so tasty as well as easy to make. Of course you could use pumpkin from a can, but why not take advantage of a fresh pumpkin. We have found that smaller pumpkins are much more flavorful, however if you use the meat from a large one you could add some more spices to make up for any lack of flavor. After some tweaking and experimentation I think I came up with a really good recipe. It has a good balance between spice and sweetness and is quite delicious!"

Makes about 4 cups.

3 c. of mashed pumpkin
3/4 c. concentrated apple juice
1/4 c. sugar
2 T. maple syrup
2 tsp. ground ginger
2 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1/4 tsp. allspice

Add all the ingredients to a pot and bring up to a simmer. Cook the mix for about 20 minutes or until everything is nicely incorporated. Taste and adjust spices to your liking.

Freeze the pumpkin butter and it will stay nice for a couple of months. Or, simply store the pumpkin butter in the fridge if you plan to eat your it within two weeks.

Wednesday, November 26, 2008

Dave’s Pancakes

This recipe is from the South Beach Diet Cookbook. My friend Dave told me about it. He serves it with turkey bacon for a complete breakfast. I made it with 1/2 banana and left out the Splenda. It was very good & tasted sweet enough. I'm going to try using applesauce for the fruit next time.

¼ c. low fat cottage cheese
½ c. dry oatmeal
1 tsp. vanilla
½ tsp. cinnamon
2 eggs (or 4 egg whites)
1-2 packs Splenda (opt.)
½ c. fruit (banana, berries, etc)

Mix ingredients in blender. Use a cooking spray on an 8" or 10" skillet and heat over med-low heat. Pour the batter into skillet in circles until pancake top bubbles. Flip gently and cook other side until done.

Tuesday, November 25, 2008

Fruity Rice Pudding

This recipe is for you, Sara, and for all those watching their weight! I found this recipe in the Weight Watchers Magazine.

2 c. cooked brown rice*
1 ½ c. fat-free milk
½ c. sugar
3 T. raisins
3 T. dried cranberries
¼ tsp. cinnamon
¼ tsp. almond extract

1. In a medium saucepan, bring rice, milk, sugar, raisins & cranberries to boil. Reduce the heat and simmer, stirring, until the mixture thickens slightly, about 5 minutes.
2. Remove from heat. Stir in cinnamon & almond extract.

*If you order in Chinese, get the brown rice and save for the pudding.
3/4 c. equals 4 points.

Monday, November 24, 2008

Easy Macaroons

My friend, Peggy, gave me this recipe. It's very easy to make and she said they are delicious!

1 ¼ oz. bag shredded coconut
1 (11 oz.) can condensed milk

Preheat oven to 350°. Combine coconut & milk. Drop by tablespoons onto parchment paper on cookie sheet. Bake 13-14 minutes until golden. Store in a cool spot.

Sunday, November 23, 2008

Mexican Style Meatloaf

My friend, Melony, told me about this recipe she found in the Kraft Food & Family magazine. She made it and said it was delicious!

2 lb. lean ground beef or ground turkey
1 pkg. (6 oz.) Stuffing Mix
1 c. water
2 eggs, beaten
2 tsp. chili powder
1/2 c. salsa, divided
3/4 c. shredded cheddar cheese

1. Heat oven to 375°F. Mix all ingredients except 1/4 cup salsa and cheese. Shape into a 13x9-inch baking dish; top with remaining salsa.
2. Bake 1 hour or until done (160ºF). Top with cheese; bake 5 min. or until cheese is melted. Let stand 5 min. before cutting to serve.

Saturday, November 22, 2008

Chicken-Rice Casserole

My neighbor, Diane, made this dish and gave me some to try. It was delicious!

1/2 c. chopped onion
1/2 c. chopped celery
2 T. butter
1 can cream of mushroom soup
1/2 c. sour cream
1/3 c. dry white wine
1/2 tsp. curry powder
2 c. chopped cooked chicken
1/2 c. cooked rice

Saute` onion & celery in butter until tender. Add soup, sour cream, wine & curry powder. Mix well. Stir in chicken & rice. Spoon into greased (medium size) baking dish. Bake at 350° for 35-40 minutes or until bubbly. Stir before serving. Sprinkle with parsley, if desired. Enjoy!

Friday, November 21, 2008

Stuffed Jalapeno Peppers

My brother, Chuck, got this recipe from his friend, JoAnne. He said that whenever she makes them, they disappear very quickly!

18 jalapeno peppers (2 ½ x 3”)
1 garlic clove, pressed
1 (8 0z.) pkg. fat-free cream cheese, softened
1 c. (4 oz) reduced fat cheddar cheese, shredded
¼ c, fat-free mayo
½ tsp. dried oregano
2 egg whites
1 T. skim milk
3 c. corn flakes
Salsa (opt.)

Preheat oven to 350°. Cut each pepper in half length-wise. Remove seeds & membranes. In med. bowl add garlic, cream cheese, cheddar cheese, mayo & oregano. Mix well. Fill pepper halves with cheese mixture, piping about 1 T. into each half to fill. Lightly whisk egg whites and milk together. Finely crush corn flakes in sealed plastic bag using rolling pin. Dip each pepper half into egg mixture, then into corn flake crumbs to coat. Place pepper halves, filling side up, on 13” round baking stone or cookie sheet. Spray peppers with vegetable oil. Bake 30 min. or until peppers are tender. Serve with salsa, if desired. Makes 36 pepper halves.

Thursday, November 20, 2008

Cauliflower, Spinach & Chicken Gratin

This recipe is from Wegmans. It's very good and pretty easy to prepare, especially when using the precooked chicken.

1 Rotisserie Chicken, meat diced (3-4 cups) juices reserved
1 head cauliflower, broken into small florets
1 pkg. (10 oz.) fresh spinach, rinsed
1 c. Italian breadcrumbs, divided
13 oz. Alfredo sauce (or 1 recipe white/cheese sauce)
½ c. mozzarella cheese, shredded
1 T. oil

1. In a large bowl, add chicken with reserved juices, cauliflower & spinach. Season with salt & pepper. Add ½ c. breadcrumbs, Alfredo sauce & mozzarella. Mix well & set aside.
2. Combine remaining ½ c. breadcrumbs and 1 T. oil and mix well. Set aside.
3. Grease a 9 x 13 inch baking dish and add chicken-vegetable mixture.
4. Bake uncovered, 40 minutes, at 350°, stirring halfway through cooking time. Remove from oven, sprinkle with topping. Return to oven; bake 15 min. until topping is light golden brown.

Wednesday, November 19, 2008

Apple Dumpling

My neighbor, Angie, makes these all the time and calls the one-crust pie, a dumpling. The one crust means lower fat and therefore, fewer calories. Because you fold the bottom crust toward the center, juices from the pie remain in the pan and not all over your oven! By using the foil when baking, the apples cook evenly and your crust doesn't burn. It's a great treat if you're watching your weight!

1 refrigerated pie crust
1/2 c. sugar
1/4 tsp. cinnamon
2 T. butter
3 or 4 sliced apples*

Unroll pie crust & place in pie pan. Combine sugar & cinnamon and sprinkle a little on bottom crust. Layer apples to about 2 “ above crust, putting pieces of butter between layers and sprinkling sugar mixture as you layer apples. Fold crust toward center. Put a piece of aluminum foil (shiny side down) over pie and place on bottom shelf in a 425° oven for 45 min. When foil is removed, apples & juice will be bubbling. Return to oven to brown crust about 5 minutes longer.
* I've discovered a great baking & eating apple called The Red Spy. It's a hardy apple and will last a long time if in a cool temperature. They're usually pretty big and you only need two or three for a pie.

Tuesday, November 18, 2008

NM Chocolate Chip Cookie Recipe

There was an old rumor going around for years that Neiman Marcus charged someone an enormous sum of money for their cookie recipe and in retaliation, this “person” sent the recipe to everyone, including the story of how she got it. Perhaps, you, too have heard it and even have the recipe!
In truth, Neiman Marcus never had a cookie recipe and the story was false! They have recently, however, created a chocolate chip cookie recipe and are giving it out to all that are interested. It’s a terrific recipe and it’s absolutely free!

1/2 c. butter (1 stick), softened
1 c. light brown sugar
3 T. white sugar
1 large egg
2 tsp. vanilla extract
1 3/4 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. instant espresso coffee powder
1 1/2 c. semi-sweet chocolate chips

1. Preheat oven to 300°. With electric mixer on medium speed, cream butter with sugars until fluffy (about 30 seconds).
2. Beat in egg & vanilla for another 30 seconds.
3. Sift dry ingredients together and beat into the butter mixture at low speed for about 15 seconds. Stir in coffee powder and chocolate chips.
4. Drop 2 T. cookie dough at a time, onto a greased cookie sheet, about 3” apart. Gently press down with the back of a spoon to form a 2” circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crisper

Monday, November 17, 2008

Ricotta Cheese Cookies

Ready for some Christmas cookies? I have a whole lot of cookie recipes in my cookbook, but I'm always coming across new ones, so here goes! My good friend, Gina, served me some of these when I stopped over for coffee one day, and I just had to have the recipe!

These soft Italian cookies are delicious! The ricotta keeps them moist, and it makes a lot of cookies that can be frozen to take out for unexpected company.*

2 c. sugar
1 c. butter, softened
15 oz. ricotta cheese
2 tsp. vanilla
2 eggs
4 c. flour
2 T. baking powder
1 tsp. salt

Icing:
1 1/2 c. powdered sugar
3 T. milk
Few drops of almond extract

1. Preheat oven to 350°. Line baking sheets with parchment paper.
2. In a large bowl, with mixer at low speed, combine sugar & butter. Increase speed to high & beat until light & fluffy, about 5 minutes. Reduce speed to medium and beat in ricotta, vanilla & eggs.
3. Reduce speed to low. Add flour, baking powder & salt. Beat until dough forms.
4. Drop by tablespoons, about 2” apart, onto prepared baking sheets. Bake at 350° for 15 minutes or until cookies are lightly golden. (They will be soft.) Remove cookies from tray and cool on wire rack.
5. When cookies are cool, prepare icing combining sugar, milk & flavoring until smooth. Spread on cookies. If desired, decorate with a candied cherry or sprinkles.
*If freezing cookies, frost when ready to serve.

Sunday, November 16, 2008

Zucchini Pancakes/Patties

I have a recipe for Zucchini Pancakes in my cookbook, p. 26, but my niece, Julie asked me for zucchini patties, so I worked on the recipe and came up with this. I hope this is what you were looking for, Julie.

1/3 c. biscuit baking mix
1/4 c. Parmesan cheese or Pecorino Romano
1/8 tsp. pepper
2 eggs, lightly beaten
2 c. shredded zucchini
1 T. butter
1 T. oil

1. In a bowl, combine the biscuit mix, cheese, pepper & eggs just until blended. Add the zucchini & mix well.
2. In a large skillet, melt butter & add oil. Drop about 1/4 c. batter into skillet and press lightly to flatten. Fry on medium until golden brown, about 3-4 minutes on each side. Serve with sour cream, if desired.
N.B. If you’d like the pancakes to be a little firmer, like a patty, increase biscuit mix to 2/3 cup and add 1/4 c. breadcrumbs.

Saturday, November 15, 2008

Yukon Gold-Sweet Potato Latkes

This recipe is from Cooking Pleasures. I made them last night and they were very good!

1 1/2 lb. Yukon Gold or Russet potatoes, peeled
1 1/2 lb. sweet potatoes, peeled
1 medium onion
2 eggs
1 T. flour
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 to 3/4 c. olive oil

1. Coarsely grate potatoes & onion. Place in colander in sink; toss to combine. Press on vegetables to squeeze out excess moisture.
2. Whisk eggs, flour salt & pepper in a large bowl. Stir in potato mixture until blended.
3. Heat medium nonstick skillet over medium-high heat until hot. (Or heat griddle to 350°.) Add 1/4 cup of the oil. Add about 1/4 cup potato mixture per latke to skillet; gently spread into 4” x 1/2” circle.
4. Cook in batches 8 to 12 minutes until browned and potatoes are tender, turning once. Drain on paper towels, repeating with remaining mixture. Stir well before measuring. Add additional oil and adjust heat as needed. Serve immediately or put in 250° oven until ready to serve.

Friday, November 14, 2008

Spinach-Artichoke Dip

This recipe is from EveryDay With Rachael Ray. I have another recipe in my cookbook. (Hot & Cheesy Spinach Dip on p. 1)

2 -10 oz. boxes of chopped frozen Spinach
2 T. butter
2 cloves garlic, minced (opt.)
1⁄2 small onion, finely chopped
2 T. fresh thyme, chopped
2 tsp. grated lemon peel
2 T. flour
2 c. chicken broth
Salt & freshly ground pepper
1/8 tsp. grated nutmeg
One 13.75 oz. can artichoke hearts in water, chopped
1 c. grated Pecorino Romano cheese
1 c. shredded mozzarella cheese (or scamorza)
1 loaf whole grain baguette, cut into bite-size cubes

1. In a microwaveable bowl, defrost spinach for 6-8 minutes. Drain in a kitchen towel and wring dry. Tear the spinach into small pieces & set aside.
2. In a medium skillet, melt the butter; add garlic & onion and cook until tender, about 5 minutes. Stir in the thyme & lemon peel. Whisk in the flour and cook for 1 minute. Gradually whisk in the chicken broth and season with salt, pepper and nutmeg. Increase heat to high & cook, whisking often, until thickened, 6-8 minutes. Stir in the spinach, artichokes and half of each cheese. Transfer the mixture to a casserole and sprinkle with the remaining cheese.
3. Preheat broiler and heat until bubbly and lightly browned, about 3 minutes. Serve with bread cubes.

Thursday, November 13, 2008

Sticky Bun Coffee Ring

This is another sticky bun recipe that's a little different, but also very good! Try them both and see which one you like best!

3 T. butter, plus 1 T., melted
3 T. maple syrup
1 - 12 oz. tube buttermilk biscuits
1/4 c. brown sugar
1/4 c. chopped pecans
1/4 c. chopped almonds
1/2 tsp. cinnamon

Combine 3 T. melted butter with maple syrup. Brush bundt pan with 1 T. melted butter. Put 2 T. of mixture in bottom of pan. Cut biscuits into fourths and put into pan. Drizzle remaining maple syrup mixture over biscuits. Combine brown sugar, nuts and cinnamon. Sprinkle biscuits with nut mixture. Bake in 350° oven for 30 minutes or until brown. Turn onto plate and let caramel drizzle over rolls.

Wednesday, November 12, 2008

Caramel Sticky Buns

I have a recipe for Biscuit Kuchen or Monkey Bread in my cookbook (p. 45), but this is a variation from Pillsbury that is very good!

Topping:

1/4 c. butter
1/4 c. brown sugar
2 T. light corn syrup
1/4 c. chopped pecans

Buns:
3 T. butter, melted
1/3 c. sugar
1/2 tsp. cinnamon
1 can (7.5 oz.) refrigerated biscuits

1. Heat oven to 375°. In ungreased 8” round pan, place 1/4 c. butter; heat in oven 3-4 minutes until melted. Stir in brown sugar & corn syrup until blended. Sprinkle with pecans.
2. In small bowl, place 3 T. melted butter. In another small bowl, mix sugar & cinnamon.
3. Separate dough & cut each biscuit into four. Dip first in melted butter, then in sugar mixture to coat. Arrange biscuits over topping in pan.
4. Bake 18-22 minutes or until golden brown. Cool 2 minutes before turning upside down onto plate. Let pan remain 1 minute so caramel can drizzle over rolls.

Tuesday, November 11, 2008

Lemon Bars

This recipe was given to me by my neighbor, Mickey. And although I haven't made them yet, I've sampled them and can honestly say they are delicious! If you like lemon, you'll be in Heaven with every bite!

1 c. butter
2 c. flour
1/2 c. sugar
4 eggs, well beaten
2 c. sugar
1/2 tsp. salt
1 tsp. baking powder
4 T. flour
6 T. lemon juice
Lemon rind (about 1/2 tsp.)
Confectionery sugar

Cream butter, flour and sugar together; spread in a 9”x13” pan. Bake at 350° for 20 minutes. Add sugar to the beaten eggs then add salt, baking powder, flour, lemon juice and rind. Spread over baked crust. Bake again at 350° for 30 minutes. When cool sprinkle with confectionery sugar. Enjoy!

Monday, November 10, 2008

Tortilla Chips

Once you try these tortilla chips you'll never buy them again! They're less expensive, baked (not fried), nothing artificial and are very tasty!

1 pkg. flour or corn tortillas
Olive oil or olive oil spray
Seasoning of your choice (I like to use Trocomare)
Italian grated cheese

Spray or brush each tortilla with the olive oil. Sprinkle with seasoning and grated cheese. Stack one on top of the other and cut into 8 wedges. Separate and put on cookie sheet in a single layer. Bake in a slow oven (250°-300°) for about 25 minutes or until crispy. Serve with dip or salsa.

Sunday, November 9, 2008

Harvest Cake

A former neighbor and good cook, Marie, gave me this recipe. I'm anxious to try it for the holidays. Let me know how you like it if you make it before I do.

3/4 c. whole-wheat flour
3/4 c. unbleached flour
3/4 c. sugar
1/2 c. light brown sugar
2 tsp. cinnamon
1 1/4 tsp. baking soda
1/2 tsp. salt
3 eggs
1/4 c. oil
1/2 c. applesauce
1 1/2 tsp. vanilla
2 c. grated carrots (or 1 c. carrots & 1 c. chopped apples)
3/4 c. mini chocolate chips
1/2 c. walnuts, chopped

In a large bowl, mix together the dry ingredients. In a smaller bowl, mix the eggs with the oil then add the applesauce and vanilla. Beat thoroughly, then add to dry ingredients. Add carrots, apples, nuts and chips.
Pour mixture into a greased & floured bundt pan. Bake in a 350° oven for 45-50 minutes. Cool in pan 30 minutes before inverting onto plate.

Glaze:
1 c. confectionery sugar
1 T. butter, melted
1/2 tsp. vanilla
Just enough milk to make a thin glaze. Pour over cooled cake.

Saturday, November 8, 2008

Fresh Ricotta Cheese

When I saw this recipe and milk was on sale for $1.99 a gallon, I decided to try it! It was fun and produced about 2 c. of very tasty ricotta cheese.

1 gal. whole milk
1 qt. buttermilk
Pinch of salt

Combine ingredients in a large kettle and slowly heat to 180°. (Use a candy thermometer.) Curds will separate out. Strain in cheesecloth* or fine mesh colander for 15 min. Chill.
I added another 2 T. of lemon juice to the remaining liquid and cooked it for about 10 minutes more. I got ended up with another cup of ricotta.
*Put the cheesecloth over another large kettle and secure with a large rubber band so it doesn't slip into the kettle.

Friday, November 7, 2008

Frittata

I wanted this recipe to be included in my cookbook, but somehow it didn't make it. My Mom, Jane, would sometimes make this on a Sunday morning or when company was coming.

1 lb. Italian sausage (opt.)
1 medium onion, chopped
1 pepper (red, green, or yellow), chopped
1 jalapeno pepper, chopped (opt.)
1 medium zucchini, chopped
1 medium potato, cooked & cubed
6 eggs
1/2 c. grated Italian cheese
Salt & pepper to taste
1/4 c. shredded cheddar cheese

Fry sausage until brown, breaking up into small pieces. Drain and remove sausage from pan. Add onion and simmer about 2 minutes. If not using sausage, simmer in 1 T. olive oil. Add peppers & zucchini and when tender, add potato. Beat eggs slightly, adding Italian cheese. Pour over veggies in pan & cover. Cook on medium/low heat until firm. Sprinkle with cheddar cheese and serve when melted.

Thursday, November 6, 2008

Cornbread Stuffing

My daughter, Deanna, is a vegetarian and asked me how I made her stuffing. I just used vegetable instead of chicken broth, left out the mushrooms (she's not crazy about them) and put in a few craisins.

1 large onion, chopped
2 stalks celery, chopped
2 T. olive oil
2 T. butter
8 oz. fresh mushrooms, washed & chopped
1/4 tsp. black pepper
1/4 tsp. thyme
1/4 tsp. sage
1/4 tsp. Trocomare seasoning
1 bag (2 c.) cornbread for stuffing
1 c. chicken broth

Simmer the onion and celery in the oil & butter until tender. Add mushrooms & seasonings and simmer about 3 minutes. Pour cooked vegetables over cornbread crumbs and add broth. If mixture is too dry, add a little more broth. Put in a greased casserole dish and bake at 350° for about an hour.
Sometimes I make a pkg. of Stovetop Cornbread Stuffing Mix and add it to my own. You can also add craisins, chopped apples or apricots, even a pound of pork sausage, cooked & drained.

Wednesday, November 5, 2008

Pumpkin/Apple Pie

I never had a pie with this combination and just had to try it! I did and it was a real hit! The recipe is from the Farm Journal's Country Cookbook.

Unbaked 9” pie shell
1/3 c. brown sugar, firmly packed
1 T. cornstarch
1/2 tsp. cinnamon
1/4 tsp, salt
1/3 c. water
2 T. butter
3 c. sliced tart apples
1 egg
1/3 c. sugar
3/4 c. pumpkin (canned or cooked)
1/4 tsp. salt
1/4 tsp. ginger
1/2 tsp. cinnamon
1/8 tsp. cloves
3/4 c. evaporated milk

Combine brown sugar, cornstarch, cinnamon, salt in a large saucepan. Stir in water & butter. Bring to a boil; add apples and cook 4 minutes over medium heat. Set aside.
Beat egg in separate bowl. Add sugar, pumpkin, salt, ginger, cinnamon, cloves and evaporated milk. Blend well.
Spoon apple mixture into pie shell. Carefully spoon pumpkin layer over apples. Bake in 375° oven 50-55 minutes.
If desired, garnish with whipped cream and walnut halves.

Tuesday, November 4, 2008

Pumpkin Chiffon Pie

Alright, I know I said enough with the pumpkin recipes, but my friend Carol sent me this and said is was really good! So, who am I to argue? Try it and see if she was right!

1 1/2 c. canned pumpkin
3 eggs, separated
3/4 c. light brown sugar, packed
1/2 c. evaporated milk
1/2 tsp. salt
1 tsp cinnamon
1/2 tsp. nutmeg
1 envelope plain gelatin
1/4 c. cold water
1/4 c. granulated sugar
1 deep baked pie shell

Combine pumpkin, egg yolks, brown sugar, milk, salt & spices. Cook on top of double boiler until thick, about 5 minutes, stirring constantly. Soak gelatin in the cold water, & stir into the hot mixture being sure the gelatin is dissolved.
Chill until partially set, beat egg whites stiff, add granulated sugar & continue to beat to a meringue. Fold into the pumpkin gelatin mixture. Pour in a cooked pie shell chill overnight or until set. Garnish with whipped cream

Monday, November 3, 2008

Pumpkin Chiffon Pie with Ginger Crust

This recipe sounds delicious! I found it in the magazine, "Cooking Pleasures".

CRUST
1 ¼ c. gingersnap cookie crumbs (about 22 (2-inch) cookies)
2 T. minced crystallized ginger
3 T. sugar
½ tsp. ground cinnamon
1/3 c. unsalted butter, melted

FILLING
1 c. heavy whipping cream
¼ c. water
1 (1/4-oz.) pkg. unflavored gelatin
3 eggs
¾ c. sugar
2 T. cornstarch
2 tsp. ground ginger
1 tsp. ground cinnamon
½ tsp. ground nutmeg
¼ tsp. ground cloves
Dash salt
¾ c. milk
¾ c. canned pure pumpkin

TOPPING
1 c. heavy whipping cream
1 T. sugar

1. Heat oven to 350ºF. In medium bowl, stir together cookie crumbs, crystallized ginger, 3 tablespoons sugar and ½ tsp. cinnamon. Add butter; stir until crumbs are well-moistened. Press into bottom and up sides of 9-inch pie pan. Bake 5 to 7 minutes or until fragrant, slightly darker and slightly firm to the touch. Cool completely on wire rack.

2. In medium bowl, beat 1 cup cream at medium-high speed until soft peaks form; refrigerate. Place ¼ c. water in small bowl; add gelatin. Let stand 5 minutes or until gelatin is softened.

3. Meanwhile, in medium saucepan, whisk together eggs, ¾ c. sugar, cornstarch, ginger, 1 teaspoon cinnamon, nutmeg, cloves and salt. Whisk in milk until smooth. Whisk in gelatin mixture. Cook over medium heat, whisking constantly, 5 to 8 minutes or until gelatin is completely dissolved and mixture thickens and comes to a boil. (Mixture should be between 165ºF. and 170ºF.) Immediately pour into medium bowl. Whisk in pumpkin. Place bowl in large bowl of ice water; whisk constantly 4 to 5 minutes or until mixture is cool. Fold in whipped cream; pour into crust.

4. In medium bowl, beat 1 c. cream and 1T. sugar at medium-high speed until slightly firm peaks form. Spread over filling. Refrigerate 4 to 6 hours or until set. Remove pie from refrigerator 20 to 30 minutes before serving so it is cool but not cold. Store in refrigerator.

Sunday, November 2, 2008

Mashed Potato-Pumpkin Gratin

I know, I said no more pumpkin recipes, but I found a few more that were different and sounded good, so here goes!

3 lb. russet potatoes (3 to 4 large), peeled, cut into 1 ½ “ pieces
1 large garlic clove
¾ c. mascarpone cheese (or cream cheese)
½ c. half-and-half, warm
2 T. butter
1 1/3 c. canned pumpkin
¼ tsp. coarse salt
¼ tsp. pepper
1 c. shredded Gruyere cheese*

Heat oven to 375°. Spray a 1 ½ to 2 quart baking dish with cooking spray. Boil potatoes & garlic in large pot of salted water until tender. Drain; return potatoes to pot and stir over low heat 1 minute or until excess water has evaporated.

Mash potatoes until smooth. Stir in cream cheese, half-and-half & butter until cheese and butter are melted. Vigorously stir in pumpkin, salt & pepper until smooth. Spoon into baking dish & sprinkle with Gruyere cheese.

Bake 30-35 minutes or until hot and cheese is lightly brown.

*According to the Cooking Pleasures Magazine."Gruyere cheese has a rich, complex flavor that's nutty, buttery, fruity and even tinged with nutmeg. Yet it's mild enough to complement almost any food without overpowering it." However, if you don't have it, try shredded cheddar!

Saturday, November 1, 2008

Pumpkin Cake II

This recipe was given to me by Carol, another friend of mine. Let me know which one you like best.

½ c. shortening
1 ¾ c. sugar
2 eggs
1 c. solid canned pumpkin
¾ c, cup milk
2 c. flour
1 T. baking powder
½ tsp. baking soda
½ tsp. salt
½ tsp. cinnamon
½ tsp. nutmeg
½ tsp. ginger

Cream shortening and sugar well. Add eggs, one at a time, beating well after each addition. Mix pumpkin & milk together. Add alternately with the dry ingredients. Pour into a greased & floured 9x13 inch pan. Bake at 375° for 35-40 minutes.