Dracula's Eyes
1/2 cup peanut butter
3 tablespoons butter, softened
1 cup sifted confectioners' sugar
4 ounces vanilla-flavored candy coating
20 candy-coated chocolate pieces, such as M&Ms
Red and black decorator gel icing
In a mixing bowl, stir together peanut butter and butter. Gradually add confectioners' sugar, stirring until combined. Shape mixture into 1-inch balls and place on wax paper. Let stand about 20 minutes or until dry. Melt candy coating over low heat or in microwave, stirring every 30 seconds until smooth.
Dip balls, one at a time, into coating, letting excess drip off.. Place on wax paper. While coating is soft, immediately press a colored candy piece into each ball. Let stand until coating is firm. (It will dry at room temperature. )
Using red gel, drizzle "veins" onto balls. Add a drop of black gel to center of colored candies to make "pupils." (If you vary the placement of the black you can make the eyes "look" in different directions.)
snagged from recipescraftsfreebi esnfrugals group
Saturday, October 8, 2011
Tex-Mex Chili Recipe
Tex-Mex Chili Recipe
* 12 Servings
* Prep: 20 min.
* Cook: 6 hours
Ingredients
* 3 pounds beef stew meat
* 1 tablespoon canola oil
* 3 garlic cloves, minced
* 3 cans (16 ounces each) kidney beans, rinsed and drained
* 3 cans (15 ounces each) Hunt's® Tomato Sauce
* 1 can (14-1/2 ounces) Hunt's® Original Diced Tomatoes, undrained
* 1 cup water
* 1 can (6 ounces) tomato paste
* 3/4 cup salsa verde
* 1 envelope chili seasoning
* 2 teaspoons dried minced onion
* 1 teaspoon chili powder
* 1/2 teaspoon crushed red pepper flakes
* 1/2 teaspoon ground cumin
* 1/2 teaspoon cayenne pepper
* Shredded cheddar cheese and minced fresh cilantro
Directions
* In a large skillet, brown beef in oil in batches. Add garlic to the pan; cook and stir for 1 minute. Transfer to a 6-qt. slow cooker.
* Stir in the remaining ingredients. Cover and cook on low for 6-8 hours or until meat is tender. Garnish each serving with cheese and cilantro. Yield: 12 servings (1-1/3 cups each).
Tex-Mex Chili published in Taste of Home December/January 2010, p26 Beth Layman :)
* 12 Servings
* Prep: 20 min.
* Cook: 6 hours
Ingredients
* 3 pounds beef stew meat
* 1 tablespoon canola oil
* 3 garlic cloves, minced
* 3 cans (16 ounces each) kidney beans, rinsed and drained
* 3 cans (15 ounces each) Hunt's® Tomato Sauce
* 1 can (14-1/2 ounces) Hunt's® Original Diced Tomatoes, undrained
* 1 cup water
* 1 can (6 ounces) tomato paste
* 3/4 cup salsa verde
* 1 envelope chili seasoning
* 2 teaspoons dried minced onion
* 1 teaspoon chili powder
* 1/2 teaspoon crushed red pepper flakes
* 1/2 teaspoon ground cumin
* 1/2 teaspoon cayenne pepper
* Shredded cheddar cheese and minced fresh cilantro
Directions
* In a large skillet, brown beef in oil in batches. Add garlic to the pan; cook and stir for 1 minute. Transfer to a 6-qt. slow cooker.
* Stir in the remaining ingredients. Cover and cook on low for 6-8 hours or until meat is tender. Garnish each serving with cheese and cilantro. Yield: 12 servings (1-1/3 cups each).
Tex-Mex Chili published in Taste of Home December/January 2010, p26 Beth Layman :)
Beef In Costume For Halloween
Beef In Costume For Halloween
1 4-lb pumpkin
1 pound lean ground beef
1 cup chopped onion
cooking oil
1/3 cup diced red bell pepper
1/3 cup chopped green pepper
1 garlic clove -- minced
1 teaspoon salt
1/4 teaspoon thyme
1/4 teaspoon pepper
1 7 1/2-oz can pitted ripe olives
1 8-oz can tomato sauce
2 eggs -- beaten
Cut top from pumpkin; scrape out seeds and fibers. Simmer in salted water to cover for 20 to 25 minutes or until almost tender. Drain.
Brown beef and onion. Add peppers and garlic. Cook one minute. Remove from heat, stir in remaining ingredients. Spoon into pumpkin. Place "lid" on top. Brush pumpkin with oil.
Bake at 350 degrees for 1 hour. Let stand 10 minutes. Cut into edges to serve.
1 4-lb pumpkin
1 pound lean ground beef
1 cup chopped onion
cooking oil
1/3 cup diced red bell pepper
1/3 cup chopped green pepper
1 garlic clove -- minced
1 teaspoon salt
1/4 teaspoon thyme
1/4 teaspoon pepper
1 7 1/2-oz can pitted ripe olives
1 8-oz can tomato sauce
2 eggs -- beaten
Cut top from pumpkin; scrape out seeds and fibers. Simmer in salted water to cover for 20 to 25 minutes or until almost tender. Drain.
Brown beef and onion. Add peppers and garlic. Cook one minute. Remove from heat, stir in remaining ingredients. Spoon into pumpkin. Place "lid" on top. Brush pumpkin with oil.
Bake at 350 degrees for 1 hour. Let stand 10 minutes. Cut into edges to serve.
Low Fat Black Magic Banana Cupcakes
Low Fat Black Magic Banana Cupcakes
Serving Size : 12
2 medium extra-ripe DOLE Bananas -- peeled
1 egg
1/2 cup buttermilk
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
1 cup sugar
3/4 cup all-purpose flour -- plus 2 tbsps
6 tablespoons unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
Place bananas in blender or food processor container. Cover and blend until smooth. Makes about 1 cup.
Stir together bananas, egg, buttermilk, oil and vanilla in large bowl; set aside.
Combine sugar, flour, cocoa, soda, baking powder and salt in medium bowl; stir into banana mixture.
Stir just until moistened.
Line 12 muffin cups with paper liners. Lightly coat with vegetable spray. Fill two-thirds full with batter.
Bake at 350° F, 25 minutes or until toothpick inserted comes out clean.
Serving Size : 12
2 medium extra-ripe DOLE Bananas -- peeled
1 egg
1/2 cup buttermilk
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
1 cup sugar
3/4 cup all-purpose flour -- plus 2 tbsps
6 tablespoons unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
Place bananas in blender or food processor container. Cover and blend until smooth. Makes about 1 cup.
Stir together bananas, egg, buttermilk, oil and vanilla in large bowl; set aside.
Combine sugar, flour, cocoa, soda, baking powder and salt in medium bowl; stir into banana mixture.
Stir just until moistened.
Line 12 muffin cups with paper liners. Lightly coat with vegetable spray. Fill two-thirds full with batter.
Bake at 350° F, 25 minutes or until toothpick inserted comes out clean.
Black Magic Cake
Black Magic Cake
1 c. butter or margarine, cut up
3/4 c. chocolate syrup
8 chocolate-covered caramel-and- nougat bars (2.05 ounces each, Milky Way bars) cut up
2 c. sugar
1 c. buttermilk
1 t. vanilla extract
4 large eggs, lightly beaten
2 1/2 c. all-purpose flour
3/4 c. unsweetened cocoa
3/4 t. salt
1/2 t. baking soda
1. Preheat oven to 325 degrees F. Grease 12-cup Bundt pan. In 4-quart microwave-safe bowl, combine butter, syrup, and nougat bars. Heat 5 to 5 1/2 minutes on Medium (50% power), whisking once. Whisk until smooth.
2. Whisk in sugar, then buttermilk, vanilla, and eggs. Stir in flour, cocoa, salt, and baking soda.
3. Pour batter into pan. Bake 1 hour 30 to 40 minutes or until toothpick inserted in center comes out almost clean. Cool in pan on wire rack 10 minutes. Loosen cake from pan; invert onto rack to cool. It doesn't need any icing, but you could sprinkle on some powdered sugar and use a thin chocolate glaze.
1 c. butter or margarine, cut up
3/4 c. chocolate syrup
8 chocolate-covered caramel-and- nougat bars (2.05 ounces each, Milky Way bars) cut up
2 c. sugar
1 c. buttermilk
1 t. vanilla extract
4 large eggs, lightly beaten
2 1/2 c. all-purpose flour
3/4 c. unsweetened cocoa
3/4 t. salt
1/2 t. baking soda
1. Preheat oven to 325 degrees F. Grease 12-cup Bundt pan. In 4-quart microwave-safe bowl, combine butter, syrup, and nougat bars. Heat 5 to 5 1/2 minutes on Medium (50% power), whisking once. Whisk until smooth.
2. Whisk in sugar, then buttermilk, vanilla, and eggs. Stir in flour, cocoa, salt, and baking soda.
3. Pour batter into pan. Bake 1 hour 30 to 40 minutes or until toothpick inserted in center comes out almost clean. Cool in pan on wire rack 10 minutes. Loosen cake from pan; invert onto rack to cool. It doesn't need any icing, but you could sprinkle on some powdered sugar and use a thin chocolate glaze.
Black Cat Cookies Recipe
Black Cat Cookies Recipe
Our children look forward to helping me bake these cute cat cookies each year. They've become experts at making the faces with candy corn and Red-Hots. —Kathy Stock, Levasy, Missouri
12 Servings
1 cup butter, softened
2 cups sugar
2 eggs
3 teaspoons vanilla extract
3 cups all-purpose flour
1 cup baking cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
24 wooden craft or Popsicle sticks
48 candy corn candies
24 red-hot candies
Directions
In a bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to the creamed mixture. Roll dough into 1-1/2-in. balls. Place 3 in. apart on lightly greased baking sheets.
Insert a wooden stick into each cookie. Flatten with a glass dipped in sugar. Pinch top of cookie to form ears. For whiskers, press a fork twice into each cookie. Bake at 350° for 10-12 minutes or until cookies are set. Remove from the oven; immediately press on candy corn for eyes and red-hots for noses. Remove to wire racks to cool. Yield: 2 dozen.
Black Cat Cookies published in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p237
Our children look forward to helping me bake these cute cat cookies each year. They've become experts at making the faces with candy corn and Red-Hots. —Kathy Stock, Levasy, Missouri
12 Servings
1 cup butter, softened
2 cups sugar
2 eggs
3 teaspoons vanilla extract
3 cups all-purpose flour
1 cup baking cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
24 wooden craft or Popsicle sticks
48 candy corn candies
24 red-hot candies
Directions
In a bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to the creamed mixture. Roll dough into 1-1/2-in. balls. Place 3 in. apart on lightly greased baking sheets.
Insert a wooden stick into each cookie. Flatten with a glass dipped in sugar. Pinch top of cookie to form ears. For whiskers, press a fork twice into each cookie. Bake at 350° for 10-12 minutes or until cookies are set. Remove from the oven; immediately press on candy corn for eyes and red-hots for noses. Remove to wire racks to cool. Yield: 2 dozen.
Black Cat Cookies published in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p237
Black Cat Brownie
Black Cat Brownie
“My Mom made this treat for me and my brother every Halloween as we were growing up, " recalls Janice Korsmeyer of Highland, Illinois. "Today, my own daughter enjoys it each year, too. It's so easy to make, always a great hit with children and a fun tradition to pass on.”
20 Servings
1 package fudge brownie mix (13-inch x 9-inch pan size)
1 can (16 ounces) chocolate frosting
2 large yellow gumdrops
1 large green gumdrop
1 large black gumdrop
2 pieces black shoestring licorice
6 candy corns
Directions
Line two 9-in. round baking pans with parchment paper; coat with cooking spray and set aside.
Prepare brownie mix batter according to package directions. Pour into prepared pans. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely; remove parchment paper.
For cat's body, place one brownie circle on a covered board. From one side of the remaining brownie, cut a 1-in.-wide crescent-shaped slice; position tail on board. From the center of the opposite side, measure 2-3/4 in. toward the center. Make a vertical cut, forming a small half circle; cut in half and trim if desired, forming two ears. For the head, position the remaining brownie with the flat side against the cat's body; add the ears.
Spread with frosting. Flatten yellow gumdrops. Cut two thin rounds from green gumdrop; position yellow and green gumdrops for eyes. Press black gumdrop into frosting for nose. Cut licorice into desired lengths for whiskers and a mouth; press lightly into frosting. Arrange candy corns at base of cat for toes. Yield: 20 servings.
Black Cat Brownie published in Simple & Delicious September/October 2008, p33
“My Mom made this treat for me and my brother every Halloween as we were growing up, " recalls Janice Korsmeyer of Highland, Illinois. "Today, my own daughter enjoys it each year, too. It's so easy to make, always a great hit with children and a fun tradition to pass on.”
20 Servings
1 package fudge brownie mix (13-inch x 9-inch pan size)
1 can (16 ounces) chocolate frosting
2 large yellow gumdrops
1 large green gumdrop
1 large black gumdrop
2 pieces black shoestring licorice
6 candy corns
Directions
Line two 9-in. round baking pans with parchment paper; coat with cooking spray and set aside.
Prepare brownie mix batter according to package directions. Pour into prepared pans. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely; remove parchment paper.
For cat's body, place one brownie circle on a covered board. From one side of the remaining brownie, cut a 1-in.-wide crescent-shaped slice; position tail on board. From the center of the opposite side, measure 2-3/4 in. toward the center. Make a vertical cut, forming a small half circle; cut in half and trim if desired, forming two ears. For the head, position the remaining brownie with the flat side against the cat's body; add the ears.
Spread with frosting. Flatten yellow gumdrops. Cut two thin rounds from green gumdrop; position yellow and green gumdrops for eyes. Press black gumdrop into frosting for nose. Cut licorice into desired lengths for whiskers and a mouth; press lightly into frosting. Arrange candy corns at base of cat for toes. Yield: 20 servings.
Black Cat Brownie published in Simple & Delicious September/October 2008, p33
Apple Filled Acorn Squash
Apple Filled Acorn Squash
3 acorn squash
2 apples -- chopped
1/2 Cup chopped walnuts
1 Tablespoon grated orange peel
1/2 Cup packed brown sugar
2 Tablespoons margarine -- melted
Preheat your oven to 350 degrees. Cut squash in half lengthwise and scrape out the seeds. Place cut side down in baking dish and bake for 25 minutes. Mix the other ingredients. Turn the squash cut side up, fill with apple and continue baking for 20 minutes or until squash is tender.
Sent in by Betty Copeland
Formatted By Diane Geary
3 acorn squash
2 apples -- chopped
1/2 Cup chopped walnuts
1 Tablespoon grated orange peel
1/2 Cup packed brown sugar
2 Tablespoons margarine -- melted
Preheat your oven to 350 degrees. Cut squash in half lengthwise and scrape out the seeds. Place cut side down in baking dish and bake for 25 minutes. Mix the other ingredients. Turn the squash cut side up, fill with apple and continue baking for 20 minutes or until squash is tender.
Sent in by Betty Copeland
Formatted By Diane Geary
MAPLE BUTTERNUT SQUASH
MAPLE BUTTERNUT SQUASH
6 c. butternut squash meat, peeled, seeded and cut into 1 inch chunks
1/4 to 1/2 c. butter
1/4 c. heavy cream
1/3 c. maple syrup, or to taste
3 tablespoons dark rum
1/4 tsp. cinnamon
Salt, freshly ground pepper and nutmeg to taste
Steam or boil the peeled butternut squash until tender. Drain excess liquid.
Puree squash in food processor, blender, or mash by hand. Return to saucepan and stir in remaining ingredients. Blend well. Turn into an ovenproof serving dish. Dish may be prepared up to a day ahead and refrigerated (covered tightly with plastic wrap) or baked immediately for serving.
Bake in 325°F oven for about 20 minutes (if the squash is still hot, or if prepared in advance and squash is cold, bake for 30 minutes. Serve with a tablespoon of butter, if desired.
6 c. butternut squash meat, peeled, seeded and cut into 1 inch chunks
1/4 to 1/2 c. butter
1/4 c. heavy cream
1/3 c. maple syrup, or to taste
3 tablespoons dark rum
1/4 tsp. cinnamon
Salt, freshly ground pepper and nutmeg to taste
Steam or boil the peeled butternut squash until tender. Drain excess liquid.
Puree squash in food processor, blender, or mash by hand. Return to saucepan and stir in remaining ingredients. Blend well. Turn into an ovenproof serving dish. Dish may be prepared up to a day ahead and refrigerated (covered tightly with plastic wrap) or baked immediately for serving.
Bake in 325°F oven for about 20 minutes (if the squash is still hot, or if prepared in advance and squash is cold, bake for 30 minutes. Serve with a tablespoon of butter, if desired.
Mashed Sweet Potatoes
Mashed Sweet Potatoes
Makes 3 cups
2 medium sweet potatoes, peeled and cut into 2-inch chunks
1/2 cup half-and-half
3 tablespoons butter
2 tablespoons light-brown sugar
Coarse salt and ground pepper
Directions
Set a steamer basket in a large saucepan. Fill with enough water to come just below basket; bring to a boil, then reduce to a gentle simmer. Place sweet potatoes in steamer basket and cover; steam until tender, 15 to 25 minutes. Drain, and return to saucepan.
Meanwhile, in a small saucepan, bring half-and-half, butter, and brown sugar to a simmer, stirring to combine; remove from heat. Add to drained sweet potatoes, and mash just until smooth; season with salt and pepper.
Veronica
Makes 3 cups
2 medium sweet potatoes, peeled and cut into 2-inch chunks
1/2 cup half-and-half
3 tablespoons butter
2 tablespoons light-brown sugar
Coarse salt and ground pepper
Directions
Set a steamer basket in a large saucepan. Fill with enough water to come just below basket; bring to a boil, then reduce to a gentle simmer. Place sweet potatoes in steamer basket and cover; steam until tender, 15 to 25 minutes. Drain, and return to saucepan.
Meanwhile, in a small saucepan, bring half-and-half, butter, and brown sugar to a simmer, stirring to combine; remove from heat. Add to drained sweet potatoes, and mash just until smooth; season with salt and pepper.
Veronica
Friday, October 7, 2011
Abobora Refogada (Stewed Pumpkin)
Abobora Refogada (Stewed Pumpkin)
1 pound seeded and peeled flesh of pumpkin --butternut, or acorn squash, cut into 1 inch pieces
2 Tablespoons butter or cooking oil
1 clove garlic -- minced
2 scallions -- minced
Salt and freshly ground pepper to taste
Place the pumpkin, butter, garlic and scallions in a saucepan. Cook over medium heat, stirring, until the butter melts. Reduce the heat to low and cook tightly covered until the pumpkin is fork tender. Stir the mixture occasionally so that it does not stick to the bottom of the pan. Season serve warm.
Bon appetit from the Chef and staff at World Wide Recipes
4 to 6 servings
Posted To Recipelu Cpcxix 4/21/99
1 pound seeded and peeled flesh of pumpkin --butternut, or acorn squash, cut into 1 inch pieces
2 Tablespoons butter or cooking oil
1 clove garlic -- minced
2 scallions -- minced
Salt and freshly ground pepper to taste
Place the pumpkin, butter, garlic and scallions in a saucepan. Cook over medium heat, stirring, until the butter melts. Reduce the heat to low and cook tightly covered until the pumpkin is fork tender. Stir the mixture occasionally so that it does not stick to the bottom of the pan. Season serve warm.
Bon appetit from the Chef and staff at World Wide Recipes
4 to 6 servings
Posted To Recipelu Cpcxix 4/21/99
Cincinnati Chili Recipe
Cincinnati Chili Recipe
The chocolate in this recipe threw me off at first, but now it's the only way I make chili,writes Joyce Alm from Thorp, Washington. You'll find layers of delicious flavor in this heartwarming dish. It's well-worth the time it takes!
10 Servings
Prep: 25 min.
Cook: 5-1/2 hours
Ingredients
3 pounds ground beef
1-1/2 cups chopped onions
1-1/2 teaspoons minced garlic
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (15 ounces each) Hunt’s® Tomato Sauce
2 cups beef broth
1/4 cup chili powder
1/4 cup red wine vinegar
1/4 cup Worcestershire sauce
1 ounce unsweetened chocolate, coarsely chopped
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon pepper
1/8 teaspoon ground cloves
Hot cooked spaghetti
Shredded cheddar cheese and sliced green onions, optional
Directions- In a Dutch oven, cook the beef, onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
In a 5-qt. slow cooker, combine the beans, tomato sauce, broth, chili powder, vinegar, Worcestershire sauce, chocolate, cinnamon, cumin, salt, oregano, pepper and cloves. Stir in beef mixture. Cover and cook on low for 5-1/2 to 6 hours or until heated through.
Serve with spaghetti. Garnish with cheese and green onions if desired.
Yield: 10 servings.
Cincinnati Chili published in Simple & Delicious January/February 2008 Beth Layman :)
The chocolate in this recipe threw me off at first, but now it's the only way I make chili,writes Joyce Alm from Thorp, Washington. You'll find layers of delicious flavor in this heartwarming dish. It's well-worth the time it takes!
10 Servings
Prep: 25 min.
Cook: 5-1/2 hours
Ingredients
3 pounds ground beef
1-1/2 cups chopped onions
1-1/2 teaspoons minced garlic
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (15 ounces each) Hunt’s® Tomato Sauce
2 cups beef broth
1/4 cup chili powder
1/4 cup red wine vinegar
1/4 cup Worcestershire sauce
1 ounce unsweetened chocolate, coarsely chopped
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon pepper
1/8 teaspoon ground cloves
Hot cooked spaghetti
Shredded cheddar cheese and sliced green onions, optional
Directions- In a Dutch oven, cook the beef, onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
In a 5-qt. slow cooker, combine the beans, tomato sauce, broth, chili powder, vinegar, Worcestershire sauce, chocolate, cinnamon, cumin, salt, oregano, pepper and cloves. Stir in beef mixture. Cover and cook on low for 5-1/2 to 6 hours or until heated through.
Serve with spaghetti. Garnish with cheese and green onions if desired.
Yield: 10 servings.
Cincinnati Chili published in Simple & Delicious January/February 2008 Beth Layman :)
Candy-Coated Caramel Apples
Candy-Coated Caramel Apples
Yield: 8 Servings
1/4 cup gummy worms
1/4 cup Halloween sprinkles
1 (1.4 oz.) chocolate and toffee bar, crushed
1 (1.5 oz.) bag Reese's pieces
1/4 cup candy corn
1/4 cup small cinnamon candies
8 small apples
1 (14 oz.) bag soft caramel candies, each unwrapped
1/4 cup heavy cream
Preparation
Line a baking sheet with parchment paper. Place candy (except caramels) in separate small bowls. Insert a craft stick into stem end of each apple.
Place caramels and cream in a heavy saucepan and heat on medium-low, stirring, until caramels have melted and mixture is smooth. Remove from heat.
Hold an apple by its stick over pot and spoon caramel over apple to coat, allowing excess to drip back into pot (if caramel gets too stiff, reheat for a minute or 2 to loosen). Press candy into caramel on apple and place apple, stick side up, on prepared baking sheet. Repeat with remaining apples and candy. Let apples stand until caramel has cooled, about 10 minutes.
Yield: 8 Servings
1/4 cup gummy worms
1/4 cup Halloween sprinkles
1 (1.4 oz.) chocolate and toffee bar, crushed
1 (1.5 oz.) bag Reese's pieces
1/4 cup candy corn
1/4 cup small cinnamon candies
8 small apples
1 (14 oz.) bag soft caramel candies, each unwrapped
1/4 cup heavy cream
Preparation
Line a baking sheet with parchment paper. Place candy (except caramels) in separate small bowls. Insert a craft stick into stem end of each apple.
Place caramels and cream in a heavy saucepan and heat on medium-low, stirring, until caramels have melted and mixture is smooth. Remove from heat.
Hold an apple by its stick over pot and spoon caramel over apple to coat, allowing excess to drip back into pot (if caramel gets too stiff, reheat for a minute or 2 to loosen). Press candy into caramel on apple and place apple, stick side up, on prepared baking sheet. Repeat with remaining apples and candy. Let apples stand until caramel has cooled, about 10 minutes.
Thursday, October 6, 2011
Pumpkin Cookies
Pumpkin Cookies
1 stick butter or margarine
1/2 c. sugar
1 egg
1/2 c. cooked pumpkin or pie filling
1/2 tsp. vanilla
1 c. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
Preheat oven to 375 degrees.
Cream the butter and sugar together in bowl. Add egg, pumpkin and vanilla.
Sift dry ingredients together and add to bowl. Mix. Drop by tablespoon onto greased cookie sheet. Bake for about 15 minutes or until lightly browned._._,_.___
1 stick butter or margarine
1/2 c. sugar
1 egg
1/2 c. cooked pumpkin or pie filling
1/2 tsp. vanilla
1 c. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
Preheat oven to 375 degrees.
Cream the butter and sugar together in bowl. Add egg, pumpkin and vanilla.
Sift dry ingredients together and add to bowl. Mix. Drop by tablespoon onto greased cookie sheet. Bake for about 15 minutes or until lightly browned._._,_.___
PUMPKIN COOKIES
PUMPKIN COOKIES
These cookies are perfect for a harvest or Halloween party. They’re delicious, I promise the kids will scarf them up and ask for more.
Cream together
1 cup of sugar
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup butter
2 cups of flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
Preheat the oven to 375.` Drop the dough by teaspoons on a cookie sheet sprayed with no stick cooking spray. Bake for 8 to 10 minutes, or until lightly brown. Ice with cream cheese icing.
Cream Cheese Icing
1 8 oz cream cheese
1/4 cup butter
1 cup confectioner’ s sugar
1/2 tsp vanilla
Cream all the ingredients together, and spread it on the pumpkin cookies. Enjoy!
These cookies are perfect for a harvest or Halloween party. They’re delicious, I promise the kids will scarf them up and ask for more.
Cream together
1 cup of sugar
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup butter
2 cups of flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
Preheat the oven to 375.` Drop the dough by teaspoons on a cookie sheet sprayed with no stick cooking spray. Bake for 8 to 10 minutes, or until lightly brown. Ice with cream cheese icing.
Cream Cheese Icing
1 8 oz cream cheese
1/4 cup butter
1 cup confectioner’ s sugar
1/2 tsp vanilla
Cream all the ingredients together, and spread it on the pumpkin cookies. Enjoy!
Apple, Cranberry, and Pear Crisp
Apple, Cranberry, and Pear Crisp
2 Rome Beauty apples - peeled, cored, and cubed
2 Comice pears - peeled, cored, and cubed
1/2 cup dried cranberries
1 tablespoon all-purpose flour
2 tablespoons honey
1 1/2 tablespoons lemon juice
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup quick cooking oats
1/4 cup ground walnuts
1/2 cup butter
Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 inch baking dish.
Mix the apples, pears, cranberries, 1 tablespoon flour, honey, and lemon juice in the prepared dish.
In a bowl, mix 1/2 cup flour, brown sugar, oats, walnuts, and butter to the consistency of coarse crumbs. Sprinkle loosely over the fruit mixture.
Bake 45 minutes in the preheated oven, or until brown and crisp on top.
2 Rome Beauty apples - peeled, cored, and cubed
2 Comice pears - peeled, cored, and cubed
1/2 cup dried cranberries
1 tablespoon all-purpose flour
2 tablespoons honey
1 1/2 tablespoons lemon juice
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup quick cooking oats
1/4 cup ground walnuts
1/2 cup butter
Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 inch baking dish.
Mix the apples, pears, cranberries, 1 tablespoon flour, honey, and lemon juice in the prepared dish.
In a bowl, mix 1/2 cup flour, brown sugar, oats, walnuts, and butter to the consistency of coarse crumbs. Sprinkle loosely over the fruit mixture.
Bake 45 minutes in the preheated oven, or until brown and crisp on top.
Turkey Thigh and Hominy Chili
Turkey Thigh and Hominy Chili
Notes: Serve with warm cornbread.
Yield: Makes 6 to 8 servings
Ingredients
1 onion (1/2 lb.), peeled and chopped
1 red bell pepper (1/2 lb.), rinsed, stemmed, seeded, and chopped
6 cloves garlic, peeled and minced or pressed 1 fresh jalapeño chili, rinsed, stemmed, seeded, and minced
1 tablespoon chili powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
2 or 3 turkey thighs (about 3 lb. total)
1 can (15 oz.) hominy (yellow or white), rinsed and drained
1 can (28 oz.) crushed tomatoes in purée or chopped tomatoes
Shredded jack cheese
Canned sliced black ripe olives
Thinly sliced green onions
Salt and pepper
Preparation
1. In a 4 1/2-quart or larger electric slow-cooker, mix the onion, bell pepper, garlic, jalapeño, chili powder, oregano, and cumin.
2. Pull off and discard skin from turkey thighs; trim off and discard fat. Rinse thighs and lay on vegetables in cooker. Pour hominy and tomatoes with juice over turkey.
3. Cover and cook until turkey pulls easily from the bone, 6 to 7 hours on low, 4 to 5 hours on high. If possible, turn meat over about halfway through cooking.
4. With a slotted spoon, transfer turkey to a plate. Skim and discard any fat from cooking liquid. When turkey is cool enough to handle, in about 10 minutes, discard bones and tear meat into large chunks. Return meat and juices to cooker; cover and cook until hot, 10 to 15 minutes.
5. Spoon turkey chili into wide bowls. Top portions as desired with cheese, olives, and green onions. Add salt and pepper to taste.
Notes: Serve with warm cornbread.
Yield: Makes 6 to 8 servings
Ingredients
1 onion (1/2 lb.), peeled and chopped
1 red bell pepper (1/2 lb.), rinsed, stemmed, seeded, and chopped
6 cloves garlic, peeled and minced or pressed 1 fresh jalapeño chili, rinsed, stemmed, seeded, and minced
1 tablespoon chili powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
2 or 3 turkey thighs (about 3 lb. total)
1 can (15 oz.) hominy (yellow or white), rinsed and drained
1 can (28 oz.) crushed tomatoes in purée or chopped tomatoes
Shredded jack cheese
Canned sliced black ripe olives
Thinly sliced green onions
Salt and pepper
Preparation
1. In a 4 1/2-quart or larger electric slow-cooker, mix the onion, bell pepper, garlic, jalapeño, chili powder, oregano, and cumin.
2. Pull off and discard skin from turkey thighs; trim off and discard fat. Rinse thighs and lay on vegetables in cooker. Pour hominy and tomatoes with juice over turkey.
3. Cover and cook until turkey pulls easily from the bone, 6 to 7 hours on low, 4 to 5 hours on high. If possible, turn meat over about halfway through cooking.
4. With a slotted spoon, transfer turkey to a plate. Skim and discard any fat from cooking liquid. When turkey is cool enough to handle, in about 10 minutes, discard bones and tear meat into large chunks. Return meat and juices to cooker; cover and cook until hot, 10 to 15 minutes.
5. Spoon turkey chili into wide bowls. Top portions as desired with cheese, olives, and green onions. Add salt and pepper to taste.
Pumpkin Pineapple Muffins
Pumpkin Pineapple Muffins
1 1/2 cups all purpose flour
2 1/2 tsp. baking powder
3/4 tsp. salt
3/4 tsp. pumpkin pie spice
1/4 tsp. baking soda
1/3 cup butter, room temperature
1/2 cup brown sugar
1 large egg
1/2 cup canned pumpkin puree
8.25 ounce can crushed pineapple, drained with 1/4 cup juice reserved
Preheat oven to 400 degrees. Grease the inside of 12 muffin cups or line with paper baking cups. Sift together flour, baking powder, salt, pumpkin pie spice and baking soda in a medium bowl. Combine butter, sugar and egg in a large bowl and beat until well mixed. Stir in the pumpkin puree, pineapple and reserved pineapple juice.
Add the flour mixture and stir until evenly moistened. Spoon the batter into the prepared muffin cups. Bake muffins about 20 to 25 minutes until a toothpick comes out clean. Turn muffins out on a rack to cool. Serve muffins warm or at room temperature.
Makes 10 to 12 muffins.
1 1/2 cups all purpose flour
2 1/2 tsp. baking powder
3/4 tsp. salt
3/4 tsp. pumpkin pie spice
1/4 tsp. baking soda
1/3 cup butter, room temperature
1/2 cup brown sugar
1 large egg
1/2 cup canned pumpkin puree
8.25 ounce can crushed pineapple, drained with 1/4 cup juice reserved
Preheat oven to 400 degrees. Grease the inside of 12 muffin cups or line with paper baking cups. Sift together flour, baking powder, salt, pumpkin pie spice and baking soda in a medium bowl. Combine butter, sugar and egg in a large bowl and beat until well mixed. Stir in the pumpkin puree, pineapple and reserved pineapple juice.
Add the flour mixture and stir until evenly moistened. Spoon the batter into the prepared muffin cups. Bake muffins about 20 to 25 minutes until a toothpick comes out clean. Turn muffins out on a rack to cool. Serve muffins warm or at room temperature.
Makes 10 to 12 muffins.
Wednesday, October 5, 2011
Pumpkin Pancakes
Pumpkin Pancakes
These pancakes can be prepared Butternut Squash, Hubbard Squash or other variety of winter squash. Use canned pumpkin puree, freshly prepared puree, or frozen puree which has been thawed. Cold leftover pancakes are an appetizing snack.
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1 egg, slightly beaten
2 cups pumpkin puree
1/2 cup molasses, or maple syrup
3-4 tablespoons buttermilk or milk
2 tablespoons unsalted butter, or margarine, melted
1/2 cup chopped pecans or hazelnuts, optional
Powdered sugar for dusting
1. In a large bowl, sift together flour, baking powder, salt, and pumpkin pie spice. Set aside.
2. In another bowl, beat egg slightly. Add pumpkin or squash puree, molasses or syrup, milk or buttermilk and melted butter or margarine. Mix until smooth.
3. Blend in the dry ingredients all at once. Mix until batter is smooth. Allow batter to rest for 30 minutes or more.
4. Stir nuts into batter, and add additional tablespoon of buttermilk or milk if batter is too thick.
5. To make pancakes, spoon a heaping tablespoon of batter onto a lightly greased preheated griddle or heavy skillet. With the back of the spoon, flatten batter to about 1/2-inch thickness. Cook slowly until bubbles appear on top and bottom is golden brown. Lift edge to check. Turn and cook until other side is golden brown.
6. Place on a platter and set platter in a warm oven. Continue making pancakes until all batter is used. Makes about 24, 3-inch pancakes. Serves 4 to 6 people. Garnish with powdered sugar or serve with corn syrup, maple syrup or your favorite pancake syrup.
These pancakes can be prepared Butternut Squash, Hubbard Squash or other variety of winter squash. Use canned pumpkin puree, freshly prepared puree, or frozen puree which has been thawed. Cold leftover pancakes are an appetizing snack.
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1 egg, slightly beaten
2 cups pumpkin puree
1/2 cup molasses, or maple syrup
3-4 tablespoons buttermilk or milk
2 tablespoons unsalted butter, or margarine, melted
1/2 cup chopped pecans or hazelnuts, optional
Powdered sugar for dusting
1. In a large bowl, sift together flour, baking powder, salt, and pumpkin pie spice. Set aside.
2. In another bowl, beat egg slightly. Add pumpkin or squash puree, molasses or syrup, milk or buttermilk and melted butter or margarine. Mix until smooth.
3. Blend in the dry ingredients all at once. Mix until batter is smooth. Allow batter to rest for 30 minutes or more.
4. Stir nuts into batter, and add additional tablespoon of buttermilk or milk if batter is too thick.
5. To make pancakes, spoon a heaping tablespoon of batter onto a lightly greased preheated griddle or heavy skillet. With the back of the spoon, flatten batter to about 1/2-inch thickness. Cook slowly until bubbles appear on top and bottom is golden brown. Lift edge to check. Turn and cook until other side is golden brown.
6. Place on a platter and set platter in a warm oven. Continue making pancakes until all batter is used. Makes about 24, 3-inch pancakes. Serves 4 to 6 people. Garnish with powdered sugar or serve with corn syrup, maple syrup or your favorite pancake syrup.
Pumpkin Soup
Pumpkin Soup
Serves 4
1/2 cup diced sweet onion
1 tablespoon margarine
5 cups peeled and diced pumpkin
3/4 cup diced potatoes
2 cups water
1 cube chicken bouillon
1 pinch ground ginger
pinch ground nutmeg
salt and pepper to taste
2 cups milk
TO MAKE:
1. In a large saucepan cook the onion in butter.
2. Add pumpkin, potatoes, water, ground ginger, ground nutmeg and season with salt and pepper.
3. Cook for 20 minutes or until pumpkin and potatoes are tender
4. Add milk, blend until smooth and serve. Serve with whole wheat bread.
Serves 4
1/2 cup diced sweet onion
1 tablespoon margarine
5 cups peeled and diced pumpkin
3/4 cup diced potatoes
2 cups water
1 cube chicken bouillon
1 pinch ground ginger
pinch ground nutmeg
salt and pepper to taste
2 cups milk
TO MAKE:
1. In a large saucepan cook the onion in butter.
2. Add pumpkin, potatoes, water, ground ginger, ground nutmeg and season with salt and pepper.
3. Cook for 20 minutes or until pumpkin and potatoes are tender
4. Add milk, blend until smooth and serve. Serve with whole wheat bread.
Ghostly Pudding Cups
Ghostly Pudding Cups
1/2 cup cold whipping cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
3 1/4 cups cold milk
2 (3.25-ounce) packages chocolate instant pudding & pie filling
15 (10-ounce) clear plastic cups
20 chocolate cream-filled sandwich cookies, crushed - divided use
30 miniature semisweet chocolate chips (for the "eyes")
In a medium bowl, beat whipping cream, powdered sugar and vanilla with an electric mixer until stiff; set aside.
In a large bowl, combine milk and pudding mixes and beat with a wire whisk for 2 minutes. Gently stir in half of the whipped cream and half of the crushed cookies.
Spoon 1 tablespoon of the remaining crushed cookies into each of the 15 cups. Spoon pudding mixture evenly into cups; top with remaining crushed cookies.
Drop remaining whipped cream by spoonfuls onto puddings to create "ghosts."
Decorate with the miniature chocolate chips to create "eyes." Refrigerate until ready to serve.
Makes 15 servings.
Cook's Notes:
1 (8-ounce) container of nondairy whipped topping can be used in place of the whipping cream, powdered sugar and vanilla extract.
Low-fat and fat-free products can be used in this recipe, desired.
snagged from cooksrecipes. com
1/2 cup cold whipping cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
3 1/4 cups cold milk
2 (3.25-ounce) packages chocolate instant pudding & pie filling
15 (10-ounce) clear plastic cups
20 chocolate cream-filled sandwich cookies, crushed - divided use
30 miniature semisweet chocolate chips (for the "eyes")
In a medium bowl, beat whipping cream, powdered sugar and vanilla with an electric mixer until stiff; set aside.
In a large bowl, combine milk and pudding mixes and beat with a wire whisk for 2 minutes. Gently stir in half of the whipped cream and half of the crushed cookies.
Spoon 1 tablespoon of the remaining crushed cookies into each of the 15 cups. Spoon pudding mixture evenly into cups; top with remaining crushed cookies.
Drop remaining whipped cream by spoonfuls onto puddings to create "ghosts."
Decorate with the miniature chocolate chips to create "eyes." Refrigerate until ready to serve.
Makes 15 servings.
Cook's Notes:
1 (8-ounce) container of nondairy whipped topping can be used in place of the whipping cream, powdered sugar and vanilla extract.
Low-fat and fat-free products can be used in this recipe, desired.
snagged from cooksrecipes. com
Sweet Dumpling & Delicata Squash Chili
Sweet Dumpling & Delicata Squash Chili
Ingredients:
1 sweet dumpling squash, peeled and cubed
1 delicata squash, peeled and cubed
30 oz canned dark red kidney beans, drained
30 oz canned fire roasted diced tomatoes
2 oz rye (optional)
4 cloves garlic, sliced
2 jalapeno peppers, diced
1 cubanelle pepper, diced
1 onion, chopped
1 shallot, minced
1 stalk celery, diced
1 jarred fire roasted pepper, minced
1 teaspoon Worcestershire sauce
1 teaspoon hickory liquid smoke
1 teaspoon hot paprika
1 teaspoon ground cayenne
1 teaspoon ground chipotle
1 teaspoon ground jalapeno
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/4 teaspoon roasted ground cumin
Directions:
Place all ingredients in 4 or 6 quart slow cooker and gently stir to evenly distribute the spices and squash. Cook on low for 6-8 hours. Stir prior to serving.
Yield: 8 servings
Note: I like to put the spices in the (covered) slow cooker overnight, chop up the onion, shallot, garlic, peppers, squash and celery and place them in an airtight container in the refrigerator overnight. For a vegetarian/vegan chili like this one I have been known to refrigerate the wetter ingredients like jarred pepper, tomatoes, beans, Worcestershire sauce, and liquid smoke in a separate container overnight as well. In the morning, I just have to stir everything together in the slow cooker and turn it on.
Ingredients:
1 sweet dumpling squash, peeled and cubed
1 delicata squash, peeled and cubed
30 oz canned dark red kidney beans, drained
30 oz canned fire roasted diced tomatoes
2 oz rye (optional)
4 cloves garlic, sliced
2 jalapeno peppers, diced
1 cubanelle pepper, diced
1 onion, chopped
1 shallot, minced
1 stalk celery, diced
1 jarred fire roasted pepper, minced
1 teaspoon Worcestershire sauce
1 teaspoon hickory liquid smoke
1 teaspoon hot paprika
1 teaspoon ground cayenne
1 teaspoon ground chipotle
1 teaspoon ground jalapeno
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/4 teaspoon roasted ground cumin
Directions:
Place all ingredients in 4 or 6 quart slow cooker and gently stir to evenly distribute the spices and squash. Cook on low for 6-8 hours. Stir prior to serving.
Yield: 8 servings
Note: I like to put the spices in the (covered) slow cooker overnight, chop up the onion, shallot, garlic, peppers, squash and celery and place them in an airtight container in the refrigerator overnight. For a vegetarian/vegan chili like this one I have been known to refrigerate the wetter ingredients like jarred pepper, tomatoes, beans, Worcestershire sauce, and liquid smoke in a separate container overnight as well. In the morning, I just have to stir everything together in the slow cooker and turn it on.
Chocolate Cake With Orange Liqueur
Chocolate Cake With Orange Liqueur
5-1/2 ounces butter
12-1/2 ounces chocolate
6 eggs
6 ounces powdered sugar
2 ounces flour
5-1/2 ounces ground almonds
1 teaspoon baking powder
2 ounces orange juice
11 ounces cream
3 tablespoons orange liqueur
Melt butter with 7 ounces chocolate. Separate eggs. Beat the egg yolks with 2 ounces powdered sugar and add to chocolate. Beat the egg whites with the remaining powdered sugar and add half of this mixture to the batter. Add flour, almonds, baking powder, orange juice and remaining egg whites.
Bake in a round cake pan for 50 minutes at 350 degrees. For frosting, heat the remaining chocolate, cream and liqueur, beat well and freeze for 2 hours.
Split the cake in half. Spread 1/3 of the frosting on the bottom layer. Cover with top layer. Frost the top and sides of the cake.
5-1/2 ounces butter
12-1/2 ounces chocolate
6 eggs
6 ounces powdered sugar
2 ounces flour
5-1/2 ounces ground almonds
1 teaspoon baking powder
2 ounces orange juice
11 ounces cream
3 tablespoons orange liqueur
Melt butter with 7 ounces chocolate. Separate eggs. Beat the egg yolks with 2 ounces powdered sugar and add to chocolate. Beat the egg whites with the remaining powdered sugar and add half of this mixture to the batter. Add flour, almonds, baking powder, orange juice and remaining egg whites.
Bake in a round cake pan for 50 minutes at 350 degrees. For frosting, heat the remaining chocolate, cream and liqueur, beat well and freeze for 2 hours.
Split the cake in half. Spread 1/3 of the frosting on the bottom layer. Cover with top layer. Frost the top and sides of the cake.
Caramel Apples
Caramel Apples
Recipe By :Shared for Jamie's 2000 Holiday Swap by Barb Fitzpatrick
Serving Size : 1
4 medium apples -- washed and dried
2 cups sugar
1 tablespoon corn syrup
1/2 cup water
1 cup room-temperature unsalted butter -- cut into pieces
1 cup heavy cream
1 pinch salt
Fill an oven-proof bowl with water; this is so you can submerge bottom of saucepan in water if caramel starts to burn. Insert a small stick into stem end of each apple. Set apples aside on lightly buttered parchment paper. Place sugar, corn syrup and water in heavy-bottom, medium-size saucepan with high sides. Stir with wooden spoon to combine. Cook over medium heat. Don't stir until syrup becomes a deep golden amber. Remove from heat. Using a clean wooden spoon, beat in butter. Then, stir in cream. Add salt. Dip apples in caramel, swirling and tilting pan around so apples are coated completely. Return apples to paper to cool and harden.
Barb Says: Here is another one of my favorites for Halloween! You can also give these to Trick or Treaters!
Brought to you by Grassroots Recipes Mastercook Collections and Jamie Rahm
http://www.grassrootsrecipes.com/
Recipe By :Shared for Jamie's 2000 Holiday Swap by Barb Fitzpatrick
Serving Size : 1
4 medium apples -- washed and dried
2 cups sugar
1 tablespoon corn syrup
1/2 cup water
1 cup room-temperature unsalted butter -- cut into pieces
1 cup heavy cream
1 pinch salt
Fill an oven-proof bowl with water; this is so you can submerge bottom of saucepan in water if caramel starts to burn. Insert a small stick into stem end of each apple. Set apples aside on lightly buttered parchment paper. Place sugar, corn syrup and water in heavy-bottom, medium-size saucepan with high sides. Stir with wooden spoon to combine. Cook over medium heat. Don't stir until syrup becomes a deep golden amber. Remove from heat. Using a clean wooden spoon, beat in butter. Then, stir in cream. Add salt. Dip apples in caramel, swirling and tilting pan around so apples are coated completely. Return apples to paper to cool and harden.
Barb Says: Here is another one of my favorites for Halloween! You can also give these to Trick or Treaters!
Brought to you by Grassroots Recipes Mastercook Collections and Jamie Rahm
http://www.grassrootsrecipes.com/
Salmon in Orange Sauce
Salmon in Orange Sauce
4 slices of fresh salmon.
1 tbsp lemon juice.
Salt and pepper.
30g butter.
1 onion.
1/4 cup fresh mixed herbs.
2 cups fish bouillon.
1 cup dry white wine.
2 tbsp capers.
1 cup crème fraîche.
Juice of 2 oranges.
8 orange slices for decor.
Clean salmon and season with salt and pepper. In a large pan sauté minced onions, add herbs and stir. Add bouillon, wine, capers and heat up. Add crème fraîche and orange juice. Add salmon to sauce and let simmer on low heat for five minutes. Serve and decorate with orange slices.
http://www.orangerecipes.org/
4 slices of fresh salmon.
1 tbsp lemon juice.
Salt and pepper.
30g butter.
1 onion.
1/4 cup fresh mixed herbs.
2 cups fish bouillon.
1 cup dry white wine.
2 tbsp capers.
1 cup crème fraîche.
Juice of 2 oranges.
8 orange slices for decor.
Clean salmon and season with salt and pepper. In a large pan sauté minced onions, add herbs and stir. Add bouillon, wine, capers and heat up. Add crème fraîche and orange juice. Add salmon to sauce and let simmer on low heat for five minutes. Serve and decorate with orange slices.
http://www.orangerecipes.org/
Tuesday, October 4, 2011
Cubanelle and Black Bean Pork Chili
Cubanelle and Black Bean Pork Chili
Ingredients:
2 1/2-3 lb pork tenderloin, cubed
30 oz diced tomatoes, drained
15 oz canned black beans, drained
5 cloves garlic, sliced
2 (large) cubanelle peppers, diced
1 onion, diced
1 shallot, minced
1 tablespoon canola oil
1 teaspoon hot Mexican style chili powder
1/2 teaspoon ground cayenne
1/2 teaspoon cumin
1/2 teaspoon cocoa
1/2 teaspoon ground chipotle
1/2 teaspoon ground jalapeno
1/2 teaspoon oregano
Directions: Heat oil in a nonstick pan. Saute the pork until just browned. Add to a 4 quart slow cooker. Add all remaining ingredients. Stir. Cook on low 8 hours. Stir prior to serving. I like to sprinkle it with a bit of sharp cheddar and diced onions when I serve it.
Ingredients:
2 1/2-3 lb pork tenderloin, cubed
30 oz diced tomatoes, drained
15 oz canned black beans, drained
5 cloves garlic, sliced
2 (large) cubanelle peppers, diced
1 onion, diced
1 shallot, minced
1 tablespoon canola oil
1 teaspoon hot Mexican style chili powder
1/2 teaspoon ground cayenne
1/2 teaspoon cumin
1/2 teaspoon cocoa
1/2 teaspoon ground chipotle
1/2 teaspoon ground jalapeno
1/2 teaspoon oregano
Directions: Heat oil in a nonstick pan. Saute the pork until just browned. Add to a 4 quart slow cooker. Add all remaining ingredients. Stir. Cook on low 8 hours. Stir prior to serving. I like to sprinkle it with a bit of sharp cheddar and diced onions when I serve it.
Chocolate Orange Intoxication
Chocolate Orange Intoxication
Serves 8
Flourless Chocolate Cakes
13 ounces dark, bittersweet chocolate, chopped
3/4 cup Cointreau
6 ounces granulated sugar
9 ounces unsalted butter
6 eggs
2 ounces melted butter
3 ounces granulated sugar
Zest of 2 oranges, finely chopped
Ganache
12 ounces semisweet chocolate, chopped
3/4 cup heavy cream
3/4 cup butter
1/2 cup Southern Comfort
For Flourless Chocolate Cakes: Preheat oven to 350 degrees. Use melted butter to coat the inside of two 8-inch cake pans. Cut parchment paper to fit the bottom of each pan and butter top side of paper.
Combine Cointreau, 6 oz. sugar and orange zest in a medium saucepan. Bring to a boil. (Watch not to ignite the liquor). Remove from heat and add chocolate. Mix well and then add 9 oz. butter. Mix well and set aside.
In a mixing bowl, combine the eggs and remaining 3 oz. of sugar. Mix on medium high for 3 minutes. Slowly fold the chocolate mixture into the eggs, do not mix aggressively.
Pour chocolate mixture into pans and cook for 40 minutes in a water bath. Cool cakes completely for 8 hours.
For Ganache: Melt chocolate in double boiler. Boil cream and set aside to cool. In a mixing bowl, whip butter until soft. Mix cream with chocolate until homogeneous. Add this mixture to the butter and finish with adding the liquor. Set aside in cooler to chill.
For Assembly: Heat bottom of cake pans and turn the pan upside down to remove cakes. Top the first cake with ganache. Carefully place the second cake on top of the ganache and center the cake. Avoid pushing down on the cake and mashing the ganache out of the layers.
Take the rest of the ganache and cover the top and sides of the cake. Take a 3 oz. block of bittersweet chocolate and grate over the top and sides of the cake for decoration.
Serves 8
Flourless Chocolate Cakes
13 ounces dark, bittersweet chocolate, chopped
3/4 cup Cointreau
6 ounces granulated sugar
9 ounces unsalted butter
6 eggs
2 ounces melted butter
3 ounces granulated sugar
Zest of 2 oranges, finely chopped
Ganache
12 ounces semisweet chocolate, chopped
3/4 cup heavy cream
3/4 cup butter
1/2 cup Southern Comfort
For Flourless Chocolate Cakes: Preheat oven to 350 degrees. Use melted butter to coat the inside of two 8-inch cake pans. Cut parchment paper to fit the bottom of each pan and butter top side of paper.
Combine Cointreau, 6 oz. sugar and orange zest in a medium saucepan. Bring to a boil. (Watch not to ignite the liquor). Remove from heat and add chocolate. Mix well and then add 9 oz. butter. Mix well and set aside.
In a mixing bowl, combine the eggs and remaining 3 oz. of sugar. Mix on medium high for 3 minutes. Slowly fold the chocolate mixture into the eggs, do not mix aggressively.
Pour chocolate mixture into pans and cook for 40 minutes in a water bath. Cool cakes completely for 8 hours.
For Ganache: Melt chocolate in double boiler. Boil cream and set aside to cool. In a mixing bowl, whip butter until soft. Mix cream with chocolate until homogeneous. Add this mixture to the butter and finish with adding the liquor. Set aside in cooler to chill.
For Assembly: Heat bottom of cake pans and turn the pan upside down to remove cakes. Top the first cake with ganache. Carefully place the second cake on top of the ganache and center the cake. Avoid pushing down on the cake and mashing the ganache out of the layers.
Take the rest of the ganache and cover the top and sides of the cake. Take a 3 oz. block of bittersweet chocolate and grate over the top and sides of the cake for decoration.
Bat Wings with Swamp Dip
Bat Wings with Swamp Dip
20 chicken wings (3 1/2 pounds)
1/2 cup soy sauce
2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper
1 teaspoon five spice powder
2 cloves garlic, minced
Swamp Dip (recipe follows)
Place wings in a plastic bag set in a shallow dish. In a small bowl stir together soy sauce, ginger, crushed red pepper, five spice powder and garlic. Pour over wings. Close bag and toss to coat. Chill in refrigerator
several hours or overnight, turning bag occasionally. Remove wings from bag, reserving marinade.
Place wings on a foil-lined 15x10x1-inch baking pan. Bake, uncovered, in a 450°F (230°C) oven for 10 minutes. Brush with reserved marinade (discard remaining marinade). Bake 15 to 20 minutes longer or
until chicken is tender and no longer pink.
Serve with Swamp Dip.
Makes 20 appetizers.
Swamp Dip: In a small bowl stir together a 8-ounce container of dairy sour cream and 3 tablespoons coarse ground mustard. Garnish with fresh whole chives. Serve with bat wings.
20 chicken wings (3 1/2 pounds)
1/2 cup soy sauce
2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper
1 teaspoon five spice powder
2 cloves garlic, minced
Swamp Dip (recipe follows)
Place wings in a plastic bag set in a shallow dish. In a small bowl stir together soy sauce, ginger, crushed red pepper, five spice powder and garlic. Pour over wings. Close bag and toss to coat. Chill in refrigerator
several hours or overnight, turning bag occasionally. Remove wings from bag, reserving marinade.
Place wings on a foil-lined 15x10x1-inch baking pan. Bake, uncovered, in a 450°F (230°C) oven for 10 minutes. Brush with reserved marinade (discard remaining marinade). Bake 15 to 20 minutes longer or
until chicken is tender and no longer pink.
Serve with Swamp Dip.
Makes 20 appetizers.
Swamp Dip: In a small bowl stir together a 8-ounce container of dairy sour cream and 3 tablespoons coarse ground mustard. Garnish with fresh whole chives. Serve with bat wings.
Trick or Treat Chocolate Covered Bacon
Trick or Treat Chocolate Covered Bacon
By: Patricia Mendez, Easy Entertaining for Beginners
2 pounds thick sliced bacon
2 (8-ounce) bars semi-sweet baking chocolate
2 tablespoons butter, melted
Orange sprinkles
1. Fry bacon until crisp and drain on paper towels.
2. Cut each slice in half.
3. Melt chocolate according to package directions in microwave and mix with butter.
4. Dip bacon slices into chocolate mixture with tongs.
5. Drain on cooling rack over aluminum foil and sprinkle with orange sprinkles.
6. Let cool for 2 hours or until chocolate has hardened.
7. Cut into halves again for bite-size pieces.
8. Store in airtight container in fridge. Use within 1-3 days.
By: Patricia Mendez, Easy Entertaining for Beginners
2 pounds thick sliced bacon
2 (8-ounce) bars semi-sweet baking chocolate
2 tablespoons butter, melted
Orange sprinkles
1. Fry bacon until crisp and drain on paper towels.
2. Cut each slice in half.
3. Melt chocolate according to package directions in microwave and mix with butter.
4. Dip bacon slices into chocolate mixture with tongs.
5. Drain on cooling rack over aluminum foil and sprinkle with orange sprinkles.
6. Let cool for 2 hours or until chocolate has hardened.
7. Cut into halves again for bite-size pieces.
8. Store in airtight container in fridge. Use within 1-3 days.
Worm Soup with Bat Wings
Worm Soup with Bat Wings
2 cans (10 3/4 ounces each)Condensed Chicken Noodle Soup
1 jar (16 ounces) Mild Salsa
3 cups water
16 restaurant-style blue corn tortilla chips
* Heat the the soup, picante sauce and water in a 3-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally.
* Divide the soup among 8 shallow bowls. Arrange 2 chips on each serving to resemble "bat wings".
2 cans (10 3/4 ounces each)Condensed Chicken Noodle Soup
1 jar (16 ounces) Mild Salsa
3 cups water
16 restaurant-style blue corn tortilla chips
* Heat the the soup, picante sauce and water in a 3-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally.
* Divide the soup among 8 shallow bowls. Arrange 2 chips on each serving to resemble "bat wings".
Super Moist Pumpkin Bread
Super Moist Pumpkin Bread
3 1/2 cups all-purpose flour
2 cups packed dark brown sugar
2/3 cup white sugar
2 cups pumpkin puree
1 cup vegetable oil
2/3 cup coconut milk
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
2/3 cup flaked coconut
1 cup toasted walnuts, chopped
Preheat oven to 350 degrees. Grease and flour two 8x4 inch loaf pans.
In a large bowl combine the flour, brown sugar, white sugar, pumpkin puree, oil, coconut milk, baking soda, salt, ground nutmeg and ground cinnamon. Mix until all of the flour is gone. Fold in the nuts and flaked
coconut.
Pour batter into the prepared pans. Bake at 350 degrees for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cover loaves with foil tightly. Allow to steam for 10 minutes.
Remove foil and turn out onto a cooling rack. Tent lightly with the foil and allow to cool completely.
3 1/2 cups all-purpose flour
2 cups packed dark brown sugar
2/3 cup white sugar
2 cups pumpkin puree
1 cup vegetable oil
2/3 cup coconut milk
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
2/3 cup flaked coconut
1 cup toasted walnuts, chopped
Preheat oven to 350 degrees. Grease and flour two 8x4 inch loaf pans.
In a large bowl combine the flour, brown sugar, white sugar, pumpkin puree, oil, coconut milk, baking soda, salt, ground nutmeg and ground cinnamon. Mix until all of the flour is gone. Fold in the nuts and flaked
coconut.
Pour batter into the prepared pans. Bake at 350 degrees for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cover loaves with foil tightly. Allow to steam for 10 minutes.
Remove foil and turn out onto a cooling rack. Tent lightly with the foil and allow to cool completely.
Monday, October 3, 2011
Butterscotch Coffee Recipe
Butterscotch Coffee Recipe
Ingredients
1 cup butterscotch chips, divided
8 cups hot brewed coffee
1/2 cup half-and-half cream
5 to 8 tablespoons sugar
Whipped cream in a can
Directions
In a small microwave-safe bowl, heat 1/2 cup butterscotch chips at 70% power until melted, stirring occasionally. Cut a small hole in the corner of a pastry or plastic bag; insert a #4 round tip. Fill with melted chips. Pipe eight garnishes onto a waxed paper-lined baking sheet. Refrigerate until set, about 10 minutes.
In a large pitcher, stir coffee and remaining butterscotch chips until chips are melted. Stir in cream and sugar.
Pour into mugs. Top each serving with whipped cream and a butterscotch garnish. Yield: 8 servings (2 quarts).Veronica
Ingredients
1 cup butterscotch chips, divided
8 cups hot brewed coffee
1/2 cup half-and-half cream
5 to 8 tablespoons sugar
Whipped cream in a can
Directions
In a small microwave-safe bowl, heat 1/2 cup butterscotch chips at 70% power until melted, stirring occasionally. Cut a small hole in the corner of a pastry or plastic bag; insert a #4 round tip. Fill with melted chips. Pipe eight garnishes onto a waxed paper-lined baking sheet. Refrigerate until set, about 10 minutes.
In a large pitcher, stir coffee and remaining butterscotch chips until chips are melted. Stir in cream and sugar.
Pour into mugs. Top each serving with whipped cream and a butterscotch garnish. Yield: 8 servings (2 quarts).Veronica
Beer Chili
Beer Chili
1-1/2 lbs. Ground Chuck
1 Large Onion (diced)
1 Red Pepper and 1 Green Pepper (diced)
2 Cans Black Beans (drained)
2 heaping Tbs. Chili Powder
1 Bottle Dark Beer
3 Tbs. Cocoa Powder/Salt and pepper to taste
2 Lg. cans diced tomatoes/ 1 lg. can crushed tomatoes
Brown ground chuck and drain. Add diced onions and peppers and cook on med. heat for 10 min.
Add the 3 cans of tomatoes and mix together.
Add chili powder, salt and pepper, cocoa powder and beer. Stir together and add drained black beans. Cover and simmer on low for about 1 hour. Serve with crackers or top with shredded cheese of choice.
1-1/2 lbs. Ground Chuck
1 Large Onion (diced)
1 Red Pepper and 1 Green Pepper (diced)
2 Cans Black Beans (drained)
2 heaping Tbs. Chili Powder
1 Bottle Dark Beer
3 Tbs. Cocoa Powder/Salt and pepper to taste
2 Lg. cans diced tomatoes/ 1 lg. can crushed tomatoes
Brown ground chuck and drain. Add diced onions and peppers and cook on med. heat for 10 min.
Add the 3 cans of tomatoes and mix together.
Add chili powder, salt and pepper, cocoa powder and beer. Stir together and add drained black beans. Cover and simmer on low for about 1 hour. Serve with crackers or top with shredded cheese of choice.
Haunting Hot Chocolate
Haunting Hot Chocolate
1 medium orange
3 cups whole milk, divided use
2/3 cup vanilla-flavored baking pieces or vanilla-flavored candy coating
1/8 teaspoon ground nutmeg
1 teaspoon vanilla extract
Purchased marshmallow ghosts
Whipped cream (optional)
Ground nutmeg (optional)
Remove peel of orange with vegetable peeler; set aside.
In a medium saucepan combine 1/4 cup of the milk, the vanilla-flavored baking pieces, orange peel, and nutmeg; whisk over low heat until baking pieces are melted. Remove orange peel. Whisk in remaining milk and heat through. Remove from heat. Stir in vanilla.
Serve warm in mugs. Add a marshmallow ghost, dollop with whipped cream, and sprinkle with nutmeg, if desired.
Makes 5 (6-ounce) servings.
Snagged from cooksrecipes. com
1 medium orange
3 cups whole milk, divided use
2/3 cup vanilla-flavored baking pieces or vanilla-flavored candy coating
1/8 teaspoon ground nutmeg
1 teaspoon vanilla extract
Purchased marshmallow ghosts
Whipped cream (optional)
Ground nutmeg (optional)
Remove peel of orange with vegetable peeler; set aside.
In a medium saucepan combine 1/4 cup of the milk, the vanilla-flavored baking pieces, orange peel, and nutmeg; whisk over low heat until baking pieces are melted. Remove orange peel. Whisk in remaining milk and heat through. Remove from heat. Stir in vanilla.
Serve warm in mugs. Add a marshmallow ghost, dollop with whipped cream, and sprinkle with nutmeg, if desired.
Makes 5 (6-ounce) servings.
Snagged from cooksrecipes. com
Black Hole Chocolate Cake
Black Hole Chocolate Cake
2 pkg. (8 oz. each) unsweetened chocolate, divided
1 1 /2 C. (3 sticks) butter or margarine, softened, divided
2 1/2 C. water
3 eggs
2 tsp. vanilla
2 C. granulated sugar
2 2/3 C. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2 1/2 C. powdered sugar
3/4 C. heavy cream, divided
1 1/3 C. (8 oz.) semisweet chocolate chips
1 Tb. light corn syrup
whipped cream or grated chocolate, if desired, for garnish
Preheat oven to 325 degrees F.
Grease three 9 inch round cake pans. Put 12 (1 oz.) squares of unsweetened chocolate, 1 C. (2 sticks) butter and water in a medium saucepan. Warm pan over low heat, stirring frequently, until chocolate and butter are fully melted and mixture is uniform and smooth. Set aside.
In a large bowl of mixer, beat eggs and vanilla. While beating, slowly pour in the warm chocolate mixture; combine well. Beat in granulated sugar. Sift together flour, baking powder and salt, add to chocolate mixture and beat until well blended.
Divide mixture evenly among prepared pans. Bake about 25 minutes, until a toothpick inserted in the center comes out clean. Cool on wire racks.
Prepare the Filling:
Melt the remaining 4 oz. of chocolate in a saucepan over low heat, stirring frequently. Pour and scrape melted chocolate into a small bowl of an electric mixer. Beat in powdered sugar, 6 Tb. (3/4 stick) of the remaining butter and 1/4 C. of the cream. Beat until the mixture is completely smooth.
Use about 3/4 C. of the filling mixture to fill between the bottom and middle layer. If desired, slip strips of wax paper under the bottom layer, to catch excess frosting and glaze. Use another 3/4 C. of filling to fill
between the middle and top layers, and the remaining filling to frost the side of the cake.
Prepare the glaze: In a small saucepan, combine the semisweet chocolate chips, remaining 2 Tb.
of butter, corn syrup and remaining 1/2 C. of cream. Warm over low heat, stirring constantly, until the chocolate and butter are fully melted and the mixture is completely smooth. Pour the glaze slowly over the center of the cake, spreading it to the edge and allowing it to flow down to cover the side. Garnish, if desired, with whipped cream or grated chocolate. Remove wax paper. Chill, but allow to warm for about an hour before serving. Chill any leftovers.
Serves 12-16.
2 pkg. (8 oz. each) unsweetened chocolate, divided
1 1 /2 C. (3 sticks) butter or margarine, softened, divided
2 1/2 C. water
3 eggs
2 tsp. vanilla
2 C. granulated sugar
2 2/3 C. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2 1/2 C. powdered sugar
3/4 C. heavy cream, divided
1 1/3 C. (8 oz.) semisweet chocolate chips
1 Tb. light corn syrup
whipped cream or grated chocolate, if desired, for garnish
Preheat oven to 325 degrees F.
Grease three 9 inch round cake pans. Put 12 (1 oz.) squares of unsweetened chocolate, 1 C. (2 sticks) butter and water in a medium saucepan. Warm pan over low heat, stirring frequently, until chocolate and butter are fully melted and mixture is uniform and smooth. Set aside.
In a large bowl of mixer, beat eggs and vanilla. While beating, slowly pour in the warm chocolate mixture; combine well. Beat in granulated sugar. Sift together flour, baking powder and salt, add to chocolate mixture and beat until well blended.
Divide mixture evenly among prepared pans. Bake about 25 minutes, until a toothpick inserted in the center comes out clean. Cool on wire racks.
Prepare the Filling:
Melt the remaining 4 oz. of chocolate in a saucepan over low heat, stirring frequently. Pour and scrape melted chocolate into a small bowl of an electric mixer. Beat in powdered sugar, 6 Tb. (3/4 stick) of the remaining butter and 1/4 C. of the cream. Beat until the mixture is completely smooth.
Use about 3/4 C. of the filling mixture to fill between the bottom and middle layer. If desired, slip strips of wax paper under the bottom layer, to catch excess frosting and glaze. Use another 3/4 C. of filling to fill
between the middle and top layers, and the remaining filling to frost the side of the cake.
Prepare the glaze: In a small saucepan, combine the semisweet chocolate chips, remaining 2 Tb.
of butter, corn syrup and remaining 1/2 C. of cream. Warm over low heat, stirring constantly, until the chocolate and butter are fully melted and the mixture is completely smooth. Pour the glaze slowly over the center of the cake, spreading it to the edge and allowing it to flow down to cover the side. Garnish, if desired, with whipped cream or grated chocolate. Remove wax paper. Chill, but allow to warm for about an hour before serving. Chill any leftovers.
Serves 12-16.
Orange Milk Chocolate Chunk Cookies
Orange Milk Chocolate Chunk Cookies
1 stick butter
1/2 cup sugar
1/2 cup light brown sugar
1 tablespoon orange zest
1 teaspoon vanilla
1/2 teaspoon salt
1 egg
1 teaspoon Grand Marnier
1/2 teaspoon baking soda
1 cup flour
3/4 cup walnuts
12 oz. milk chocolate chunks
Combine butter, sugar, orange zest, vanilla and salt. Beat until fluffy. Add egg, orange liqueur and baking soda. Stir in flour, walnuts and chocolate.
Chill overnight.
Preheat oven to 350 degrees. Lightly coat a baking sheet with vegetable shortening. Use two tablespoons dough for each cookie.
Bake 10 minutes.
1 stick butter
1/2 cup sugar
1/2 cup light brown sugar
1 tablespoon orange zest
1 teaspoon vanilla
1/2 teaspoon salt
1 egg
1 teaspoon Grand Marnier
1/2 teaspoon baking soda
1 cup flour
3/4 cup walnuts
12 oz. milk chocolate chunks
Combine butter, sugar, orange zest, vanilla and salt. Beat until fluffy. Add egg, orange liqueur and baking soda. Stir in flour, walnuts and chocolate.
Chill overnight.
Preheat oven to 350 degrees. Lightly coat a baking sheet with vegetable shortening. Use two tablespoons dough for each cookie.
Bake 10 minutes.
Mulled Apple Cider
Mulled Apple Cider
2 quarts Apple Cider
1/4 cup Brown Sugar -- firmly packed
1 square Cheesecloth (8"/double-thicknes s)
8 Allspice Berries
4 Cinnamon Sticks
12 whole Cloves
1 large Orange
Extra Cinnamon Sticks (optional)
Blend together the apple cider or juice and brown sugar in a slow cooker. Rinse the cheesecloth and squeeze out the excess water. Wrap the allspice berries and cinnamon sticks in the cheesecloth, then tie with string and place in the crock pot. Stick the whole cloves into the orange in a random pattern and quarter the orange. Place the pieces in the crock pot.
Cover and cook on high for 3 1/2 hours. Once mulled, the cider may be reduced to a low setting for up to 3 more hours. To serve, discard the spice bag and the orange pieces, and ladle the cider into mugs. If desired, add a cinnamon stick for garnish.
Connie Says: We have this EVERY Halloween. Just make in the crockpot, and it is waiting for you when you get back from trick or treating to warm your skeletons.
Shared for Jamie's 2000 Holiday Swap by Connie Hayes
Brought to you by Grassroots Recipes Mastercook Collections and Jamie Rahm
http://www.grassrootsrecipes.com/
2 quarts Apple Cider
1/4 cup Brown Sugar -- firmly packed
1 square Cheesecloth (8"/double-thicknes s)
8 Allspice Berries
4 Cinnamon Sticks
12 whole Cloves
1 large Orange
Extra Cinnamon Sticks (optional)
Blend together the apple cider or juice and brown sugar in a slow cooker. Rinse the cheesecloth and squeeze out the excess water. Wrap the allspice berries and cinnamon sticks in the cheesecloth, then tie with string and place in the crock pot. Stick the whole cloves into the orange in a random pattern and quarter the orange. Place the pieces in the crock pot.
Cover and cook on high for 3 1/2 hours. Once mulled, the cider may be reduced to a low setting for up to 3 more hours. To serve, discard the spice bag and the orange pieces, and ladle the cider into mugs. If desired, add a cinnamon stick for garnish.
Connie Says: We have this EVERY Halloween. Just make in the crockpot, and it is waiting for you when you get back from trick or treating to warm your skeletons.
Shared for Jamie's 2000 Holiday Swap by Connie Hayes
Brought to you by Grassroots Recipes Mastercook Collections and Jamie Rahm
http://www.grassrootsrecipes.com/
Halloween Handwiches Recipe
Halloween Handwiches Recipe
Taste of Home Cooking School
* 6 Servings
Ingredients
* 12 Rhodes Dinner Rolls, thawed but still cold
* 1 egg, beaten
* Sesame or caraway seeds
* Assorted sandwich fillings
Directions
* Flatten one roll into a 4-in. x 5-in. rectangle. Make 4 equal cuts into one end for fingers, cutting the thumb strip three-fourths of the length of the dough and the finger strips one-half the length. Repeat steps for second hand making cuts opposite. Separate the fingers slightly.
* Pull the thumb strip off to the side and cut in half. Tuck the cut off piece under the palm and press into the dough. Place hands on a baking sheet coated with cooking spray. Brush with egg and sprinkle with seeds if desired. Repeat with remaining rolls to make a total of 6 right hands and 6 left hands.
* Cover with plastic wrap that has been coated with cooking spray. Let rise 45 minutes or until almost doubled. Remove wrap. Bake at 350° for 15-20 minutes or until lightly browned. Use a right and left hand to make a sandwich. Yield: 6 servings.
Halloween Handwiches published in Taste of Home Cooking School Collection Fall 2009, p37
Beth Layman :)
Taste of Home Cooking School
* 6 Servings
Ingredients
* 12 Rhodes Dinner Rolls, thawed but still cold
* 1 egg, beaten
* Sesame or caraway seeds
* Assorted sandwich fillings
Directions
* Flatten one roll into a 4-in. x 5-in. rectangle. Make 4 equal cuts into one end for fingers, cutting the thumb strip three-fourths of the length of the dough and the finger strips one-half the length. Repeat steps for second hand making cuts opposite. Separate the fingers slightly.
* Pull the thumb strip off to the side and cut in half. Tuck the cut off piece under the palm and press into the dough. Place hands on a baking sheet coated with cooking spray. Brush with egg and sprinkle with seeds if desired. Repeat with remaining rolls to make a total of 6 right hands and 6 left hands.
* Cover with plastic wrap that has been coated with cooking spray. Let rise 45 minutes or until almost doubled. Remove wrap. Bake at 350° for 15-20 minutes or until lightly browned. Use a right and left hand to make a sandwich. Yield: 6 servings.
Halloween Handwiches published in Taste of Home Cooking School Collection Fall 2009, p37
Beth Layman :)
Fear of a Black Planet Cake
Fear of a Black Planet Cake
For filling:
16 ounces cream cheese
1/4 cup sugar
1 egg and 1 egg yolk
2 teaspoons vanilla
1 cup chocolate chips
For batter:
3/4 cup cocoa
1/2 cup hot water
2 2/3 cups cake flour
1 tablespoon plus 1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
1 cup buttermilk
To make filling: Beat together cream cheese, sugar, eggs and vanilla in a medium-size bowl until fluffy. Fold in chocolate chips and set aside.
To make batter: Combine cocoa and hot water in a small bowl. Stir until thoroughly mixed and set aside. In a separate bowl, mix together flour, baking soda and salt and set aside. In a large bowl, cream the butter until smooth. Add sugar and cream again. Add eggs and vanilla and beat until fluffy. Add the cocoa mixture and beat until combined.
Fold in the buttermilk and the dry ingredients and blend until just mixed. Pour 2/3 of the batter into a greased 9-inch by 13-inch pan. Drop the filling onto the batter by tablespoonfuls, taking care to distribute it
evenly. Pour the remaining batter over the top, and with a spoon or spatula, cover the filling completely. Bake at 350 degrees for 30 minutes or until a toothpick inserted in the center comes out clean.
For filling:
16 ounces cream cheese
1/4 cup sugar
1 egg and 1 egg yolk
2 teaspoons vanilla
1 cup chocolate chips
For batter:
3/4 cup cocoa
1/2 cup hot water
2 2/3 cups cake flour
1 tablespoon plus 1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
1 cup buttermilk
To make filling: Beat together cream cheese, sugar, eggs and vanilla in a medium-size bowl until fluffy. Fold in chocolate chips and set aside.
To make batter: Combine cocoa and hot water in a small bowl. Stir until thoroughly mixed and set aside. In a separate bowl, mix together flour, baking soda and salt and set aside. In a large bowl, cream the butter until smooth. Add sugar and cream again. Add eggs and vanilla and beat until fluffy. Add the cocoa mixture and beat until combined.
Fold in the buttermilk and the dry ingredients and blend until just mixed. Pour 2/3 of the batter into a greased 9-inch by 13-inch pan. Drop the filling onto the batter by tablespoonfuls, taking care to distribute it
evenly. Pour the remaining batter over the top, and with a spoon or spatula, cover the filling completely. Bake at 350 degrees for 30 minutes or until a toothpick inserted in the center comes out clean.
That Old Black Magic Cake
That Old Black Magic Cake
Prep time: 25 minutes plus cooling. Cook time: about 1 1/2 hours.
1 cup butter or margarine, cut up
3/4 cup Hershey's*chocolate syrup
8 (2.05 ounce) chocolate-covered caramel-and- nougat bars (Milky Way), cut up
2 cups sugar
1 cup buttermilk
1 teaspoon vanilla extract
4 large eggs, lightly beaten
2 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa
3/4 teaspoon salt
1/2 teaspoon baking soda
GLAZE RECIPE AT END
Preheat the oven to 325 degrees F.
Grease 12-cup Bundt pan.
In 4-quart microwave-safe bowl, combine butter, syrup, and nougat bars. Heat 5 to 5 1/2 minutes on medium (50% power), whisking once. Whisk until smooth.
Whisk in sugar, then buttermilk, vanilla extract and eggs. Stir in the flour, cocoa, salt and baking soda.
Pour batter into pan.
Bake 1 hour 30 to 40 minutes or until wooden pick inserted in center comes out almost clean.
Cool in pan on wire rack 10 minutes. Loosen cake from pan; invert onto rack to cool.
Cover with chocolate glaze made by mixing 1/2 cup chocolate syrup mixed with powdered sugar until thickened to glaze thickness.
Prep time: 25 minutes plus cooling. Cook time: about 1 1/2 hours.
1 cup butter or margarine, cut up
3/4 cup Hershey's*chocolate syrup
8 (2.05 ounce) chocolate-covered caramel-and- nougat bars (Milky Way), cut up
2 cups sugar
1 cup buttermilk
1 teaspoon vanilla extract
4 large eggs, lightly beaten
2 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa
3/4 teaspoon salt
1/2 teaspoon baking soda
GLAZE RECIPE AT END
Preheat the oven to 325 degrees F.
Grease 12-cup Bundt pan.
In 4-quart microwave-safe bowl, combine butter, syrup, and nougat bars. Heat 5 to 5 1/2 minutes on medium (50% power), whisking once. Whisk until smooth.
Whisk in sugar, then buttermilk, vanilla extract and eggs. Stir in the flour, cocoa, salt and baking soda.
Pour batter into pan.
Bake 1 hour 30 to 40 minutes or until wooden pick inserted in center comes out almost clean.
Cool in pan on wire rack 10 minutes. Loosen cake from pan; invert onto rack to cool.
Cover with chocolate glaze made by mixing 1/2 cup chocolate syrup mixed with powdered sugar until thickened to glaze thickness.
Spooky Banana-Fudge Cupcakes
Spooky Banana-Fudge Cupcakes
Makes 12 Cupcakes
Source: Betty Crocker
Decorating these easy brownie cupcakes is "spooktacular" family fun!
Ingredients:
1 box Betty Crocker® fudge brownie mix
2/3 cup vegetable oil
1/4 cup water
1 egg
1 medium banana mashed
1 container Betty Crocker® Rich & Creamy chocolate or vanilla frosting
Assorted small Halloween candies
Halloween candy sprinkles or decorations
Instructions:
1. Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. In medium bowl, combine brownie mix, oil, water and egg until well blended; stir in banana. Fill muffin cups with brownie mixture.
2. Bake 23 to 27 minutes or until toothpick inserted in near edge comes out clean. Cool 3 minutes; remove from muffin cups. Cool completely, about 1 hour.
3. Frost cupcakes with frosting; top with Halloween candies and sprinkles.
***Special Touch***
Bake the cupcakes in decorative paper baking cups found at party stores or cake-decorating supply stores.
Makes 12 Cupcakes
Source: Betty Crocker
Decorating these easy brownie cupcakes is "spooktacular" family fun!
Ingredients:
1 box Betty Crocker® fudge brownie mix
2/3 cup vegetable oil
1/4 cup water
1 egg
1 medium banana mashed
1 container Betty Crocker® Rich & Creamy chocolate or vanilla frosting
Assorted small Halloween candies
Halloween candy sprinkles or decorations
Instructions:
1. Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. In medium bowl, combine brownie mix, oil, water and egg until well blended; stir in banana. Fill muffin cups with brownie mixture.
2. Bake 23 to 27 minutes or until toothpick inserted in near edge comes out clean. Cool 3 minutes; remove from muffin cups. Cool completely, about 1 hour.
3. Frost cupcakes with frosting; top with Halloween candies and sprinkles.
***Special Touch***
Bake the cupcakes in decorative paper baking cups found at party stores or cake-decorating supply stores.
Sunday, October 2, 2011
Pumpkin Lasagna
Pumpkin Lasagna
SERVINGS: 4
Ingredients
2 tablespoons olive oil
2 onions, chopped
2 pounds Swiss chard,tough stems removed,leaves washed well and chopped
2 1/4 teaspoons salt
1 teaspoon fresh-ground black pepper
1 teaspoon dried sage
1/2 teaspoon grated nutmeg
3 cups canned pumpkin puree (one 28-ounce can)
1 1/2 cups heavy cream
1 1/2 cups grated Parmesan
1/2 cup milk
9 no-boil lasagna noodles (about 6 ounces)
1 tablespoon butter
Directions
1. In a large nonstick frying pan, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Increase the heat to moderately high and add the chard, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg. Cook, stirring, until the chard is wilted and no liquid remains in the pan, 5 to 10 minutes.
2. Heat the oven to 400 F. In a medium bowl, mix together 2 cups of the pumpkin, 3/4 cup cream, 1/2 cup Parmesan, and the remaining 1 1/4 teaspoons salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg.
3. Pour the milk into an 8-by-12-inch baking dish. Top the milk with one third of the noodles, then spread half the pumpkin mixture over the noodles. Layer half the Swiss chard over the pumpkin and top with a second layer of noodles. Repeat with another layer of pumpkin, Swiss chard, and noodles. Combine the remaining 1 cup of pumpkin and 3/4 cup of cream. Spread the mixture evenly over the top of the lasagne, sprinkle with the remaining 1 cup of Parmesan, and dot with the butter. Cover with aluminum foil and bake for 20 minutes. Uncover and bake until golden, about 15 minutes more.
SERVINGS: 4
Ingredients
2 tablespoons olive oil
2 onions, chopped
2 pounds Swiss chard,tough stems removed,leaves washed well and chopped
2 1/4 teaspoons salt
1 teaspoon fresh-ground black pepper
1 teaspoon dried sage
1/2 teaspoon grated nutmeg
3 cups canned pumpkin puree (one 28-ounce can)
1 1/2 cups heavy cream
1 1/2 cups grated Parmesan
1/2 cup milk
9 no-boil lasagna noodles (about 6 ounces)
1 tablespoon butter
Directions
1. In a large nonstick frying pan, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Increase the heat to moderately high and add the chard, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg. Cook, stirring, until the chard is wilted and no liquid remains in the pan, 5 to 10 minutes.
2. Heat the oven to 400 F. In a medium bowl, mix together 2 cups of the pumpkin, 3/4 cup cream, 1/2 cup Parmesan, and the remaining 1 1/4 teaspoons salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg.
3. Pour the milk into an 8-by-12-inch baking dish. Top the milk with one third of the noodles, then spread half the pumpkin mixture over the noodles. Layer half the Swiss chard over the pumpkin and top with a second layer of noodles. Repeat with another layer of pumpkin, Swiss chard, and noodles. Combine the remaining 1 cup of pumpkin and 3/4 cup of cream. Spread the mixture evenly over the top of the lasagne, sprinkle with the remaining 1 cup of Parmesan, and dot with the butter. Cover with aluminum foil and bake for 20 minutes. Uncover and bake until golden, about 15 minutes more.
MEXICAN CHICKEN MINESTRONE
MEXICAN CHICKEN MINESTRONE
12 oz skinless boneless chicken breast halves, cut into bite size pieces
1 tsp chili powder
2 cloves garlic, minced
1 tbs vegetable oil
2 (14 oz) cans low sodium chicken broth
15 oz can black beans, rinsed
1 cup frozen corn
1 cup elbow macaroni
14 oz can Mexican style stewed tomatoes, cut up
In a bowl, toss chicken with chili powder. In a pot or Dutch oven, cook garlic in hot oil 15 seconds and add chicken. Cook 3 min.
Add broth, 1 1/2 cups water, beans and corn. Bring to a boil. Stir in pasta.
Reduce heat and simmer, covered, until pasta is tender.
Stir in tomatoes, heat through.
Top each serving with cilantro sprigs, then serve.
MAKES 6 SERVINGS OF SOUP..
Recipe source: Frugal Friends in the Kitchen yahoo group, submitted by Russie.
12 oz skinless boneless chicken breast halves, cut into bite size pieces
1 tsp chili powder
2 cloves garlic, minced
1 tbs vegetable oil
2 (14 oz) cans low sodium chicken broth
15 oz can black beans, rinsed
1 cup frozen corn
1 cup elbow macaroni
14 oz can Mexican style stewed tomatoes, cut up
In a bowl, toss chicken with chili powder. In a pot or Dutch oven, cook garlic in hot oil 15 seconds and add chicken. Cook 3 min.
Add broth, 1 1/2 cups water, beans and corn. Bring to a boil. Stir in pasta.
Reduce heat and simmer, covered, until pasta is tender.
Stir in tomatoes, heat through.
Top each serving with cilantro sprigs, then serve.
MAKES 6 SERVINGS OF SOUP..
Recipe source: Frugal Friends in the Kitchen yahoo group, submitted by Russie.
Pumpkin Gingerbread Trifle
Pumpkin Gingerbread Trifle
Gingerbread is a sweet that can take the form of a cake or a cookie in which the predominant flavors are ginger and raw sugar.
2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) box cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional
Bake the gingerbread according to the package directions; cool completely.
Meanwhile, prepare the pudding and set aside to cool.
Stir the pumpkin pie filling, sugar, and cardamom into the pudding.
Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl.
Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping.
Repeat with the remaining gingerbread, pudding, and whipped topping.
Sprinkle of the top with crushed gingersnaps, if desired.
Refrigerate overnight. Trifle can be layered in a punch bowl.
Gingerbread is a sweet that can take the form of a cake or a cookie in which the predominant flavors are ginger and raw sugar.
2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) box cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional
Bake the gingerbread according to the package directions; cool completely.
Meanwhile, prepare the pudding and set aside to cool.
Stir the pumpkin pie filling, sugar, and cardamom into the pudding.
Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl.
Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping.
Repeat with the remaining gingerbread, pudding, and whipped topping.
Sprinkle of the top with crushed gingersnaps, if desired.
Refrigerate overnight. Trifle can be layered in a punch bowl.
PUMPKIN ROLL
PUMPKIN ROLL
Cake
3/4 cup flour
1 tsp. baking powder
2 tsps. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
3 eggs
1 cup sugar
1 cup chopped nuts (optional)
Filling
1 cup sifted powdered sugar
8 oz. pkg. cream cheese, softened
6 Tbsps. softened butter
1 tsp. vanilla
Cake: Grease a 15-by-10-by- 11 jelly roll pan. Line with wax paper then grease and flour the wax paper. Sift flour, baking powder, salt, cinnamon and nutmeg. Beat eggs and sugar in a large bowl until thick and fluffy. Beat in pumpkin. Stir in sifted dry ingredients all at once. Pour into prepared pan and spread evenly. Sprinkle with nuts. Bake at 375 for 15 minutes.
Filling: Beat together sifted powdered sugar, softened cream cheese, softened butter and vanilla until smooth.
Assembly: Loosen cake around edges with a knife. Invert onto a clean damp cloth dusted with powdered sugar. Peel off the wax paper. Roll up cake and towel together from the short side. Cool on a wire rack. Unroll and spread with filling. Re-roll and refrigerate.
-- Lisa Hofmann, Slatington
Cake
3/4 cup flour
1 tsp. baking powder
2 tsps. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
3 eggs
1 cup sugar
1 cup chopped nuts (optional)
Filling
1 cup sifted powdered sugar
8 oz. pkg. cream cheese, softened
6 Tbsps. softened butter
1 tsp. vanilla
Cake: Grease a 15-by-10-by- 11 jelly roll pan. Line with wax paper then grease and flour the wax paper. Sift flour, baking powder, salt, cinnamon and nutmeg. Beat eggs and sugar in a large bowl until thick and fluffy. Beat in pumpkin. Stir in sifted dry ingredients all at once. Pour into prepared pan and spread evenly. Sprinkle with nuts. Bake at 375 for 15 minutes.
Filling: Beat together sifted powdered sugar, softened cream cheese, softened butter and vanilla until smooth.
Assembly: Loosen cake around edges with a knife. Invert onto a clean damp cloth dusted with powdered sugar. Peel off the wax paper. Roll up cake and towel together from the short side. Cool on a wire rack. Unroll and spread with filling. Re-roll and refrigerate.
-- Lisa Hofmann, Slatington
Pork with Mashed Pumpkin
Pork with Mashed Pumpkin
Serves 4 to 6
2 pounds boneless pork butt, cut into 1-inch chunks
2 small onions, 1 whole and unpeeled, 1 coarsely chopped
4 garlic cloves , 2 whole and unpeeled, 2 finely chopped
Coarse salt and freshly ground pepper
1 teaspoon black peppercorns
1 two-and-a-half- to three-pound pumpkin or winter squash, or a chunk of the same size cut from a West Indian squash, unpeeled
4 to 5 arbol, or dried Serrano chiles
1/4 cup pumpkin seeds
3/4 teaspoon cumin seeds
3/4 teaspoon coriander seeds
2 medium-size ripe tomatoes, coarsely chopped
4 tablespoons lard, preferably home-rendered, or vegetable oil
2 tablespoons apple-cider vinegar
Directions
1. Combine pork, the unpeeled onion and unpeeled garlic, 1 teaspoon salt, and 1/2 teaspoon peppercorns in a medium stockpot. Add water to cover by about 1 inch. Cover and bring to a boil, immediately reduce heat to maintain a slow rolling boil, skimming off any froth that rises to the surface. Cook, partially covered, until the meat is tender, about 45 minutes. Transfer meat to a bowl, letting it drain well; reserve the liquid, and set the meat aside. Strain the liquid through a fine-mesh sieve; there should be 3 to 4 cups. Wipe out the pot, and return stock to pot; set aside.
2. Cut pumpkin or squash into 8 equal chunks, removing any seeds or strings. Add to stock and bring to a boil. Reduce heat to maintain a low rolling boil and cook until tender, about 30 minutes. Remove pumpkin, and drain well in a colander. Cool to room temperature. Reserve stock for another use. Scrape pumpkin flesh into a bowl, discarding the skin. Mash the flesh thoroughly; set aside.
3. Meanwhile; bring 2 to 3 cups water to a boil in a small saucepan. Add the dried chiles, and cook, uncovered, until softened, about 5 minutes. Drain, stem and seed the chiles; set aside.
4. Place pumpkin seeds in a small skillet over medium-low heat. Toast, stirring and shaking skillet, until the seeds begin to swell and pop, 3 to 5 minutes; set aside. In a spice grinder or a mortar and pestle, combine the cumin, coriander, and remaining 1/2 teaspoon peppercorns. Grind until fine; set aside.
5. In the jar of a blender, combine the coarsely chopped onion, finely chopped garlic, tomatoes, drained chiles, pumpkin seeds, and ground spices; puree until smooth.
6. In a medium saucepan, heat 2 tablespoons lard over medium-high heat until rippling. Add the pureed tomato mixture. Reduce heat to medium, cover, and cook, stirring occasionally, until the fat starts to separate, about 15 minutes. Add the reserved mashed pumpkin or squash and the vinegar, stirring to mix well. Cook, covered, for 10 minutes more. Taste and adjust for seasoning.
7. Heat the remaining 2 tablespoons lard in a large skillet over medium-high heat. Add the pork, seasoning with salt and pepper. Cook until lightly browned and crisp, but not dry, about 5 minutes.
8. Spoon seasoned pumpkin or squash mixture onto a platter and top with pork.
Serves 4 to 6
2 pounds boneless pork butt, cut into 1-inch chunks
2 small onions, 1 whole and unpeeled, 1 coarsely chopped
4 garlic cloves , 2 whole and unpeeled, 2 finely chopped
Coarse salt and freshly ground pepper
1 teaspoon black peppercorns
1 two-and-a-half- to three-pound pumpkin or winter squash, or a chunk of the same size cut from a West Indian squash, unpeeled
4 to 5 arbol, or dried Serrano chiles
1/4 cup pumpkin seeds
3/4 teaspoon cumin seeds
3/4 teaspoon coriander seeds
2 medium-size ripe tomatoes, coarsely chopped
4 tablespoons lard, preferably home-rendered, or vegetable oil
2 tablespoons apple-cider vinegar
Directions
1. Combine pork, the unpeeled onion and unpeeled garlic, 1 teaspoon salt, and 1/2 teaspoon peppercorns in a medium stockpot. Add water to cover by about 1 inch. Cover and bring to a boil, immediately reduce heat to maintain a slow rolling boil, skimming off any froth that rises to the surface. Cook, partially covered, until the meat is tender, about 45 minutes. Transfer meat to a bowl, letting it drain well; reserve the liquid, and set the meat aside. Strain the liquid through a fine-mesh sieve; there should be 3 to 4 cups. Wipe out the pot, and return stock to pot; set aside.
2. Cut pumpkin or squash into 8 equal chunks, removing any seeds or strings. Add to stock and bring to a boil. Reduce heat to maintain a low rolling boil and cook until tender, about 30 minutes. Remove pumpkin, and drain well in a colander. Cool to room temperature. Reserve stock for another use. Scrape pumpkin flesh into a bowl, discarding the skin. Mash the flesh thoroughly; set aside.
3. Meanwhile; bring 2 to 3 cups water to a boil in a small saucepan. Add the dried chiles, and cook, uncovered, until softened, about 5 minutes. Drain, stem and seed the chiles; set aside.
4. Place pumpkin seeds in a small skillet over medium-low heat. Toast, stirring and shaking skillet, until the seeds begin to swell and pop, 3 to 5 minutes; set aside. In a spice grinder or a mortar and pestle, combine the cumin, coriander, and remaining 1/2 teaspoon peppercorns. Grind until fine; set aside.
5. In the jar of a blender, combine the coarsely chopped onion, finely chopped garlic, tomatoes, drained chiles, pumpkin seeds, and ground spices; puree until smooth.
6. In a medium saucepan, heat 2 tablespoons lard over medium-high heat until rippling. Add the pureed tomato mixture. Reduce heat to medium, cover, and cook, stirring occasionally, until the fat starts to separate, about 15 minutes. Add the reserved mashed pumpkin or squash and the vinegar, stirring to mix well. Cook, covered, for 10 minutes more. Taste and adjust for seasoning.
7. Heat the remaining 2 tablespoons lard in a large skillet over medium-high heat. Add the pork, seasoning with salt and pepper. Cook until lightly browned and crisp, but not dry, about 5 minutes.
8. Spoon seasoned pumpkin or squash mixture onto a platter and top with pork.
Spooky Brownies
Spooky Brownies
Spooktacular fun and scrumptious eating are coming your way! Gather your goblins to share lots of baking tricks and treats.
Makes:24 brownies
1 box Betty Crocker Supreme brownie mix (with chocolate syrup pouch)
Water, vegetable oil and eggs called for in brownie mix directions
1 container Betty Crocker Rich & Creamy creamy white frosting
Neon green, pink and blue food colors
24 large marshmallows
Miniature candy-coated chocolate baking bits
Black decorating gel
1 roll Betty Crocker Fruit Roll-Ups chewy fruit snack (any red variety)
Gummy worms candies
Heat oven to 350F. Bake and cool brownies as directed. Cut into 24 brownies, 6 rows by 4 rows.
Remove lid and foil cover from container of frosting. Microwave frosting uncovered on High about 20 seconds or until frosting can be stirred smooth. Divide warm frosting among 3 small bowls, 1 for each color. Decorate as directed below, using 8 brownies for each.
Franken-Brownies Add 5 drops green food color to frosting in 1 bowl; mix well. Top each of 8 brownies with 1 large marshmallow. Spoon 1 tablespoon green frosting over each marshmallow to coat. Decorate with green baking bits for eyes and ears. Use black gel for mouths and centers of eyes. Cut fruit snack to use for hair.
Boo-Brownies Top each of 8 brownies with 1 large marshmallow. Spoon 1 tablespoon white frosting over each marshmallow to coat. Use black gel for eyes and mouths.
Spider Brownies Add 5 drops pink food color and 3 drops blue food color to frosting in 1 bowl; mix well. Top each of 8 brownies with 1 large marshmallow. Tuck gummy worms candies under each marshmallow for legs. Spoon 1 tablespoon purple frosting over each marshmallow to coat. Use orange baking bits for eyes. Use black gel for mouths, centers of eyes and eyebrows.
Source: Betty Crocker
Spooktacular fun and scrumptious eating are coming your way! Gather your goblins to share lots of baking tricks and treats.
Makes:24 brownies
1 box Betty Crocker Supreme brownie mix (with chocolate syrup pouch)
Water, vegetable oil and eggs called for in brownie mix directions
1 container Betty Crocker Rich & Creamy creamy white frosting
Neon green, pink and blue food colors
24 large marshmallows
Miniature candy-coated chocolate baking bits
Black decorating gel
1 roll Betty Crocker Fruit Roll-Ups chewy fruit snack (any red variety)
Gummy worms candies
Heat oven to 350F. Bake and cool brownies as directed. Cut into 24 brownies, 6 rows by 4 rows.
Remove lid and foil cover from container of frosting. Microwave frosting uncovered on High about 20 seconds or until frosting can be stirred smooth. Divide warm frosting among 3 small bowls, 1 for each color. Decorate as directed below, using 8 brownies for each.
Franken-Brownies Add 5 drops green food color to frosting in 1 bowl; mix well. Top each of 8 brownies with 1 large marshmallow. Spoon 1 tablespoon green frosting over each marshmallow to coat. Decorate with green baking bits for eyes and ears. Use black gel for mouths and centers of eyes. Cut fruit snack to use for hair.
Boo-Brownies Top each of 8 brownies with 1 large marshmallow. Spoon 1 tablespoon white frosting over each marshmallow to coat. Use black gel for eyes and mouths.
Spider Brownies Add 5 drops pink food color and 3 drops blue food color to frosting in 1 bowl; mix well. Top each of 8 brownies with 1 large marshmallow. Tuck gummy worms candies under each marshmallow for legs. Spoon 1 tablespoon purple frosting over each marshmallow to coat. Use orange baking bits for eyes. Use black gel for mouths, centers of eyes and eyebrows.
Source: Betty Crocker
Spooky Kooky Cupcakes
Spooky Kooky Cupcakes
Cupcake creations are sweet and 1-2-3 easy! Have some kooky fun.
Prep Time: 40 min
Total Time: 2 hours 10 min
Makes: 24 cupcakes
1 box Betty Crocker SuperMoist devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker Rich & Creamy creamy white frosting
1 tube (0.68 oz) Betty Crocker black decorating gel
1 cup assorted small candies (tiny jelly beans, candy corn, etc.)
Heat oven to 350F (325F for dark or nonstick pans).
Make and cool cake as directed on box for 24 cupcakes.
To decorate each cupcake, spoon about 1 tablespoonful frosting on top of each. With back of spoon, spread frosting into shape of light bulb to look like skeleton head. While frosting is still wet, decorate with gel and candies to make skeleton face.
Source: Betty Crocker
Cupcake creations are sweet and 1-2-3 easy! Have some kooky fun.
Prep Time: 40 min
Total Time: 2 hours 10 min
Makes: 24 cupcakes
1 box Betty Crocker SuperMoist devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker Rich & Creamy creamy white frosting
1 tube (0.68 oz) Betty Crocker black decorating gel
1 cup assorted small candies (tiny jelly beans, candy corn, etc.)
Heat oven to 350F (325F for dark or nonstick pans).
Make and cool cake as directed on box for 24 cupcakes.
To decorate each cupcake, spoon about 1 tablespoonful frosting on top of each. With back of spoon, spread frosting into shape of light bulb to look like skeleton head. While frosting is still wet, decorate with gel and candies to make skeleton face.
Source: Betty Crocker
Scary Spiderweb Cupcakes
Scary Spiderweb Cupcakes
Perfect for a Halloween party, these rich, chocolaty cupcakes are fun to make.
Prep Time: 20 min
Total Time: 1 hour 10 min
Makes: 24 cupcakes
1 box Betty Crocker SuperMoist devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker Rich & Creamy vanilla frosting
3 drops red food color
4 to 5 drops yellow food color
1 tube (0.68 ounce) Betty Crocker black decorating gel
48 large black gumdrops
Heat oven to 350F (325F for dark or nonstick pans). Make and cool cupcakes as directed on box for 24 cupcakes.
Tint frosting with red and yellow food colors to make orange frosting. Spread frosting over tops of cupcakes.
Squeeze circles of decorating gel on each cupcake; pull knife through gel from center outward to make web. To make each spider, roll out 1 gumdrop and cut out 8 strips for legs; place another gumdrop on top. Place spider on cupcake. Store loosely covered at room temperature.
High Altitude (3500-6500 ft): Follow High Altitude cake mix directions for cupcakes. Makes 30 cupcakes.
Source: Betty Crocker
Perfect for a Halloween party, these rich, chocolaty cupcakes are fun to make.
Prep Time: 20 min
Total Time: 1 hour 10 min
Makes: 24 cupcakes
1 box Betty Crocker SuperMoist devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker Rich & Creamy vanilla frosting
3 drops red food color
4 to 5 drops yellow food color
1 tube (0.68 ounce) Betty Crocker black decorating gel
48 large black gumdrops
Heat oven to 350F (325F for dark or nonstick pans). Make and cool cupcakes as directed on box for 24 cupcakes.
Tint frosting with red and yellow food colors to make orange frosting. Spread frosting over tops of cupcakes.
Squeeze circles of decorating gel on each cupcake; pull knife through gel from center outward to make web. To make each spider, roll out 1 gumdrop and cut out 8 strips for legs; place another gumdrop on top. Place spider on cupcake. Store loosely covered at room temperature.
High Altitude (3500-6500 ft): Follow High Altitude cake mix directions for cupcakes. Makes 30 cupcakes.
Source: Betty Crocker
Capellacci de Zucca — Pumpkin Ravioli
Capellacci de Zucca — Pumpkin Ravioli
(makes 35 ravioli) by Beth Flaherty, Coriander's Fine Foods and Catering (17011 US Highway 17 N Hampstead NC, 910-270-3413)
1 - 2 pounds whole pumpkin or butternut squash (or 1.5 cups canned packed pumpkin)
2 large eggs
1/2 cup ricotta cheese
1/2 cup Reggiano Parmesan cheese
1/8 teaspoon nutmeg
Kosher salt and black pepper
1 package wonton wrappers
4 - 6 teaspoons butter
4 fresh sage leaves
Preheat oven to 350 degrees. Halve the squash and remove the seeds. Bake, cut-side down, for one hour or until tender. Scoop out the flesh, discard the skin.
In a large mixing bowl, mix the squash (or packed pumpkin), 1 egg, ricotta, 1/4 cup of the Parmesan and the nutmeg until smooth. Season to taste with salt and pepper and set aside.
Beat remaining egg with 1 tablespoon of water. Brush a wonton wrapper with egg wash. Place about 1 tablespoon of filling in the center of each wrapper, fold to form a triangle and press firmly to seal. These can be assembled four to 24 hours before serving. (Keep chilled in refrigerator in a single layer on parchment or wax paper. Keep covered.)
Bring about 6 quarts of water to a boil and add about 2 tablespoons of salt. Drop pasta in the water and lower the heat to a high simmer. Cook until tender, about three to four minutes.
Melt the butter in a sauté pan. When butter begins to brown, add sage leaves. Gently drain the pasta and add to the pan with the butter. Brown for about one minute on each side and serve sprinkled with the remaining cheese. Makes about 35 ravioli.
(makes 35 ravioli) by Beth Flaherty, Coriander's Fine Foods and Catering (17011 US Highway 17 N Hampstead NC, 910-270-3413)
1 - 2 pounds whole pumpkin or butternut squash (or 1.5 cups canned packed pumpkin)
2 large eggs
1/2 cup ricotta cheese
1/2 cup Reggiano Parmesan cheese
1/8 teaspoon nutmeg
Kosher salt and black pepper
1 package wonton wrappers
4 - 6 teaspoons butter
4 fresh sage leaves
Preheat oven to 350 degrees. Halve the squash and remove the seeds. Bake, cut-side down, for one hour or until tender. Scoop out the flesh, discard the skin.
In a large mixing bowl, mix the squash (or packed pumpkin), 1 egg, ricotta, 1/4 cup of the Parmesan and the nutmeg until smooth. Season to taste with salt and pepper and set aside.
Beat remaining egg with 1 tablespoon of water. Brush a wonton wrapper with egg wash. Place about 1 tablespoon of filling in the center of each wrapper, fold to form a triangle and press firmly to seal. These can be assembled four to 24 hours before serving. (Keep chilled in refrigerator in a single layer on parchment or wax paper. Keep covered.)
Bring about 6 quarts of water to a boil and add about 2 tablespoons of salt. Drop pasta in the water and lower the heat to a high simmer. Cook until tender, about three to four minutes.
Melt the butter in a sauté pan. When butter begins to brown, add sage leaves. Gently drain the pasta and add to the pan with the butter. Brown for about one minute on each side and serve sprinkled with the remaining cheese. Makes about 35 ravioli.
Hallie's Pumpkin Cookies
Hallie's Pumpkin Cookies
Recipe By :Hallie du Preez
3/4 cup butter or margarine -- softened [175mL]
1/4 cup melted butter -- [50mL]
1 1/2 cups sugar -- [375mL]
2 eggs
1 1/2 cups finely shredded raw pumpkin -- [375mL]
1 teaspoon vanilla -- [5mL]
2 1/2 cups all-purpose flour -- [625mL]
1 teaspoon baking powder -- [5mL]
1 teaspoon baking soda -- [5mL]
1 1/2 teaspoons cinnamon -- [7mL]
1/2 teaspoon salt -- [2mL]
1 cup raisins -- [250mL]
1/2 cup glace fruit -- chopped [125mL]
1 cup chopped walnuts -- [250mL]
Or 1/4 cup candied ginger, chopped -- [50mL]
Preheat oven to 350F [180C]. Grease a baking sheet.
Cream the butter and sugar together well. Beat in the eggs one at a time. Add the shredded raw pumpkin and the vanilla. Mix well.
Mix the dry ingredients and fruit together. Add to the pumpkin mixture. Drop the batter by spoonfuls onto the prepared baking sheet.
Bake for 12 to 15 minutes. Makes about 60 cookies.
Hallie's notes: I adapted this recipe from a couple of recipes for zucchini cookies on the assumption that if you could use raw zucchini or raw carrots you could use raw pumpkin or squash. It works well.
Formatted for MasterCook by Hallie du Preez
Contributed to FareShare IRC Chat, 17 October 1998, by allium.
Recipe By :Hallie du Preez
3/4 cup butter or margarine -- softened [175mL]
1/4 cup melted butter -- [50mL]
1 1/2 cups sugar -- [375mL]
2 eggs
1 1/2 cups finely shredded raw pumpkin -- [375mL]
1 teaspoon vanilla -- [5mL]
2 1/2 cups all-purpose flour -- [625mL]
1 teaspoon baking powder -- [5mL]
1 teaspoon baking soda -- [5mL]
1 1/2 teaspoons cinnamon -- [7mL]
1/2 teaspoon salt -- [2mL]
1 cup raisins -- [250mL]
1/2 cup glace fruit -- chopped [125mL]
1 cup chopped walnuts -- [250mL]
Or 1/4 cup candied ginger, chopped -- [50mL]
Preheat oven to 350F [180C]. Grease a baking sheet.
Cream the butter and sugar together well. Beat in the eggs one at a time. Add the shredded raw pumpkin and the vanilla. Mix well.
Mix the dry ingredients and fruit together. Add to the pumpkin mixture. Drop the batter by spoonfuls onto the prepared baking sheet.
Bake for 12 to 15 minutes. Makes about 60 cookies.
Hallie's notes: I adapted this recipe from a couple of recipes for zucchini cookies on the assumption that if you could use raw zucchini or raw carrots you could use raw pumpkin or squash. It works well.
Formatted for MasterCook by Hallie du Preez
Contributed to FareShare IRC Chat, 17 October 1998, by allium.
Chili
Chili
INGREDIENTS
1 tbls. vegetable oil
2 lbs. beef sirloin, cut into 1-inch cubes
1 large onion, coarsely chopped
1 medium green bell pepper, chopped
1 can (15.5 oz) pinto beans, drained and rinsed
1 can (15.5 oz) kidney beans, drained and rinsed
1 can (15.5 oz) black beans, drained and rinsed
2 tbls. regular chili powder
3 tbls. ground cumin
2 cans (28 oz) diced tomatoes, not drained
DIRECTIONS- 1. Heat oil in a large Dutch oven or stockpot over medium-high heat.
2. Add half of the beef sirloin and cook, stirring occasionally, until nicely browned through. Place in a bowl, then repeat with the rest of the beef.
3. Add onion and bell pepper to the pot and cook until veggies are "crisp-tender" , which should take about 2-3 minutes. Stir occasionally.
4. Add the beans, chili powder, cumin, and diced tomatoes.
5. Cover the pot and cook for 10 minutes over medium heat.
6. Stir in the beef and, uncovered, cook until beef is tender and heated through (which should take about 5-8 minutes).
INGREDIENTS
1 tbls. vegetable oil
2 lbs. beef sirloin, cut into 1-inch cubes
1 large onion, coarsely chopped
1 medium green bell pepper, chopped
1 can (15.5 oz) pinto beans, drained and rinsed
1 can (15.5 oz) kidney beans, drained and rinsed
1 can (15.5 oz) black beans, drained and rinsed
2 tbls. regular chili powder
3 tbls. ground cumin
2 cans (28 oz) diced tomatoes, not drained
DIRECTIONS- 1. Heat oil in a large Dutch oven or stockpot over medium-high heat.
2. Add half of the beef sirloin and cook, stirring occasionally, until nicely browned through. Place in a bowl, then repeat with the rest of the beef.
3. Add onion and bell pepper to the pot and cook until veggies are "crisp-tender" , which should take about 2-3 minutes. Stir occasionally.
4. Add the beans, chili powder, cumin, and diced tomatoes.
5. Cover the pot and cook for 10 minutes over medium heat.
6. Stir in the beef and, uncovered, cook until beef is tender and heated through (which should take about 5-8 minutes).
Pumpkin Whip
Pumpkin Whip
1 3.4 ounce package instant butterscotch pudding mix
1 1/2 cups cold milk
1 can (about 15 ounces) pumpkin
1 teaspoon pumpkin pie spice
1 1/2 cups frozen whipped topping, thawed
Ginger snaps
1. Combine pudding mix and milk and beat 1 to 2 minutes. Blend in pumpkin and spice. Fold in topping.
2. Spoon into dessert dishes and chill before serving. Garnish each with a ginger snap. Alternatively, crush ginger snaps and place in bottom of a pan to form a loose crust, then spoon pudding mixture into pan and chill.
1 3.4 ounce package instant butterscotch pudding mix
1 1/2 cups cold milk
1 can (about 15 ounces) pumpkin
1 teaspoon pumpkin pie spice
1 1/2 cups frozen whipped topping, thawed
Ginger snaps
1. Combine pudding mix and milk and beat 1 to 2 minutes. Blend in pumpkin and spice. Fold in topping.
2. Spoon into dessert dishes and chill before serving. Garnish each with a ginger snap. Alternatively, crush ginger snaps and place in bottom of a pan to form a loose crust, then spoon pudding mixture into pan and chill.
SAUSAGE-STUFFED BUTTERNUT SQUASH
SAUSAGE-STUFFED BUTTERNUT SQUASH
1 butternut squash (cut in half)
1/2 lb. sweet Italian sausage
3 slices bread, cubed
1 egg, well beaten
1 sm. onion
Garlic
1/8 - 1/4 c. parsley
Place squash cut side down in greased shallow baking dish. Bake 350 degrees for 40-60 minutes until squash is easily pierced.
Meanwhile, remove sausage from casing and fry until brown and crumbly. Add onion and garlic and continue sauteing until onions are soft. Stir in egg, parsley and bread. Remove from heat. Scoop seeds from squash. Remove squash meat and add to sausage mixture. Replace in shell. Return to oven and bake another 15 minutes until top is golden brown.
1 butternut squash (cut in half)
1/2 lb. sweet Italian sausage
3 slices bread, cubed
1 egg, well beaten
1 sm. onion
Garlic
1/8 - 1/4 c. parsley
Place squash cut side down in greased shallow baking dish. Bake 350 degrees for 40-60 minutes until squash is easily pierced.
Meanwhile, remove sausage from casing and fry until brown and crumbly. Add onion and garlic and continue sauteing until onions are soft. Stir in egg, parsley and bread. Remove from heat. Scoop seeds from squash. Remove squash meat and add to sausage mixture. Replace in shell. Return to oven and bake another 15 minutes until top is golden brown.
Pumpkin Rice Pudding
Pumpkin Rice Pudding
1 cup Arborio rice or short-grain rice
3 cups whole milk
3/4 cup light brown sugar, packed
3/4 cup canned or mashed pumpkin
1 1/2 teaspoons vanilla
1 teaspoon ground cinnamon
Pinch salt
1/2 cup milk or half-and-half
cinnamon or whipped topping and pecans for garnish, optional
Preparation:
In a medium saucepan over medium high heat, combine the rice, 3 cups of milk, and brown sugar. Cook, stirring, until the mixture begins to boil. Reduce heat to medium-low and continue cooking, stirring frequently, until rice is tender and most of the milk is absorbed. This will take about 25 to 30 minutes.
Meanwhile, combine the pumpkin with vanilla, 1 teaspoon of cinnamon, and salt. When the rice is done, remove from heat and stir in the pumpkin mixture. Cover and refrigerate until serving time. To warm the pudding, stir in about 1/2 cup of milk or half and half and warm over medium-low heat, stirring constantly. Serve with a sprinkling of cinnamon and brown sugar, or top with a dollop of whipped cream or whipped topping and chopped pecans and chopped dried cranberries.
Serves 4 to 6.
1 cup Arborio rice or short-grain rice
3 cups whole milk
3/4 cup light brown sugar, packed
3/4 cup canned or mashed pumpkin
1 1/2 teaspoons vanilla
1 teaspoon ground cinnamon
Pinch salt
1/2 cup milk or half-and-half
cinnamon or whipped topping and pecans for garnish, optional
Preparation:
In a medium saucepan over medium high heat, combine the rice, 3 cups of milk, and brown sugar. Cook, stirring, until the mixture begins to boil. Reduce heat to medium-low and continue cooking, stirring frequently, until rice is tender and most of the milk is absorbed. This will take about 25 to 30 minutes.
Meanwhile, combine the pumpkin with vanilla, 1 teaspoon of cinnamon, and salt. When the rice is done, remove from heat and stir in the pumpkin mixture. Cover and refrigerate until serving time. To warm the pudding, stir in about 1/2 cup of milk or half and half and warm over medium-low heat, stirring constantly. Serve with a sprinkling of cinnamon and brown sugar, or top with a dollop of whipped cream or whipped topping and chopped pecans and chopped dried cranberries.
Serves 4 to 6.
Pumpkin Maple Flan
Pumpkin Maple Flan
3/4 cup granulated sugar
2 large eggs
2 large egg whites
1 cup canned pumpkin puree
1/2 cup grade B or dark grade A maple syrup (grade B is more flavorful, available online)
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
1 can (12 ounces) evaporated milk
Preparation:
Heat oven to 350°. Place an 8-inch square baking dish inside a13x9-inch baking dish. Fill the larger pan with very hot water to a depth of about 1 inch; set aside.
In a heavy-bottomed 2-quart saucepan, heat the sugar over medium heat, stirring constantly, until the sugar is melted, smooth, and golden brown in color. Pour into the 8-inch square baking dish. Pick the dish up out of the hot water immediately and swirl to coat the bottom with the caramel. Place the baking dish back in the larger dish of water and set aside.
Beat the eggs with the pumpkin, maple syrup, spices, vanilla, and salt. Whisk in the milk until well blended. Pour over the caramel layer. Bake for 50 to 60 minutes or longer, until a knife inserted into the center of the flan comes out clean. Remove the flan to a rack and cool. Refrigerate to chill thoroughly, for about 4 hours or overnight.
To un-mold, place the pan in about 1/2 inch of warm water for about 30 seconds. Run a knife or small spatula around the edge of the flan to separate the sides flan from the baking dish. Jiggle the dish gently to loosen the bottom more then place a platter or serving plate over the top of the baking dish. Invert and jiggle gently until the flan releases to the serving plate. Let stand for a few seconds to let excess caramel adhering to the baking dish drip onto the flan. Cut into squares or triangles to serve. Spoon a little of the caramel sauce over each serving.
Serves 6 to 8.
3/4 cup granulated sugar
2 large eggs
2 large egg whites
1 cup canned pumpkin puree
1/2 cup grade B or dark grade A maple syrup (grade B is more flavorful, available online)
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
1 can (12 ounces) evaporated milk
Preparation:
Heat oven to 350°. Place an 8-inch square baking dish inside a13x9-inch baking dish. Fill the larger pan with very hot water to a depth of about 1 inch; set aside.
In a heavy-bottomed 2-quart saucepan, heat the sugar over medium heat, stirring constantly, until the sugar is melted, smooth, and golden brown in color. Pour into the 8-inch square baking dish. Pick the dish up out of the hot water immediately and swirl to coat the bottom with the caramel. Place the baking dish back in the larger dish of water and set aside.
Beat the eggs with the pumpkin, maple syrup, spices, vanilla, and salt. Whisk in the milk until well blended. Pour over the caramel layer. Bake for 50 to 60 minutes or longer, until a knife inserted into the center of the flan comes out clean. Remove the flan to a rack and cool. Refrigerate to chill thoroughly, for about 4 hours or overnight.
To un-mold, place the pan in about 1/2 inch of warm water for about 30 seconds. Run a knife or small spatula around the edge of the flan to separate the sides flan from the baking dish. Jiggle the dish gently to loosen the bottom more then place a platter or serving plate over the top of the baking dish. Invert and jiggle gently until the flan releases to the serving plate. Let stand for a few seconds to let excess caramel adhering to the baking dish drip onto the flan. Cut into squares or triangles to serve. Spoon a little of the caramel sauce over each serving.
Serves 6 to 8.
Pumpkin Burgers
Pumpkin Burgers
1 1/2 pound ground beef
1 medium onion, chopped
1 bottle (12 ounces) chili sauce
1 can (10 3/4 ounces) condensed tomato soup, undiluted
1/2 cup canned pumpkin
1 teaspoon salt
1/2 to 1 teaspoon pumpkin pie spice
1/4 teaspoon pepper
6 to 8 hamburger or french rolls split
In a large skillet cook beef and onion over medium heat until meat is no longer pink.
Drain
Add chili sauce, soup, pumpkin, salt, pumpkin pie spice and pepper.
Bring to a boil.
Reduce heat
Cover and simmer for 1 hour, stir often to avoid sticking and burning, you may need to lower heat.
1 1/2 pound ground beef
1 medium onion, chopped
1 bottle (12 ounces) chili sauce
1 can (10 3/4 ounces) condensed tomato soup, undiluted
1/2 cup canned pumpkin
1 teaspoon salt
1/2 to 1 teaspoon pumpkin pie spice
1/4 teaspoon pepper
6 to 8 hamburger or french rolls split
In a large skillet cook beef and onion over medium heat until meat is no longer pink.
Drain
Add chili sauce, soup, pumpkin, salt, pumpkin pie spice and pepper.
Bring to a boil.
Reduce heat
Cover and simmer for 1 hour, stir often to avoid sticking and burning, you may need to lower heat.
Pumpkin Cake Roll
Pumpkin Cake Roll
Yield: Serves 8
CAKE
3 eggs
1 cup granulated sugar
2/3 cup canned pumpkin puree
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup finely chopped pecans
Confectioners sugar (as needed)
FILLING
11/2 cups confectioners sugar
8 ounces cream cheese, softened
4 tablespoons butter, softened
3/4 teaspoon vanilla
Milk (as needed)
For the cake: In a large mixing bowl, beat eggs on high speed. Gradually beat in sugar, until light and lemon-colored. Stir in pumpkin puree and lemon juice. In separate bowl, sift together flour, baking powder, spices and salt.
Fold flour mixture into pumpkin batter. Spread in a generously greased and floured 10-by-15-inch jellyroll pan. Sprinkle with the chopped pecans. Bake in a preheated 375-degree oven for 15 minutes, or until cake bounces back when touched lightly.
Turn cake out onto a clean linen dish towel that has been generously sprinkled with confectioner' s sugar.
Starting at a narrow end of the cake, use towel to roll cake together like a jellyroll. Cool cake.
For the filling: Combine 11/2 cups of confectioners sugar with the cream cheese, butter and vanilla in a mixing bowl. If mixture is too stiff, add a few drops of milk at a time.
Unroll the cooled cake. Spread filling over the cooled cake, and roll up again. Chill for at least 2 hours. Sprinkle with additional confectioner' s sugar if desired and garnish with whole pecans (optional).
Yield: Serves 8
CAKE
3 eggs
1 cup granulated sugar
2/3 cup canned pumpkin puree
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup finely chopped pecans
Confectioners sugar (as needed)
FILLING
11/2 cups confectioners sugar
8 ounces cream cheese, softened
4 tablespoons butter, softened
3/4 teaspoon vanilla
Milk (as needed)
For the cake: In a large mixing bowl, beat eggs on high speed. Gradually beat in sugar, until light and lemon-colored. Stir in pumpkin puree and lemon juice. In separate bowl, sift together flour, baking powder, spices and salt.
Fold flour mixture into pumpkin batter. Spread in a generously greased and floured 10-by-15-inch jellyroll pan. Sprinkle with the chopped pecans. Bake in a preheated 375-degree oven for 15 minutes, or until cake bounces back when touched lightly.
Turn cake out onto a clean linen dish towel that has been generously sprinkled with confectioner' s sugar.
Starting at a narrow end of the cake, use towel to roll cake together like a jellyroll. Cool cake.
For the filling: Combine 11/2 cups of confectioners sugar with the cream cheese, butter and vanilla in a mixing bowl. If mixture is too stiff, add a few drops of milk at a time.
Unroll the cooled cake. Spread filling over the cooled cake, and roll up again. Chill for at least 2 hours. Sprinkle with additional confectioner' s sugar if desired and garnish with whole pecans (optional).
JUMBO PUMPKIN-CRANBERRY COOKIES
JUMBO PUMPKIN-CRANBERRY COOKIES
4 cups flour
2 cups oatmeal, uncooked
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
1 1/2 cups softened butter
2 cups firmly packed brown sugar 1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
2 cups cooked, solid squash or pumpkin
1 cup dried cranberries
-Preheat oven to 350 F. Combine flour, oats, soda, and spice. Set aside.
-Cream butter; gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix well. Alternate additions of dry ingredients and squash/pumpkin, mixing well after each addition. Stir in cranberries.
-For each cookie, drop 1/4 cup dough onto lightly greased cookie sheet. Bake at 350 F for 20-25 minutes until cookies are firm and lightly browned. Makes about 32 cookies.
4 cups flour
2 cups oatmeal, uncooked
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
1 1/2 cups softened butter
2 cups firmly packed brown sugar 1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
2 cups cooked, solid squash or pumpkin
1 cup dried cranberries
-Preheat oven to 350 F. Combine flour, oats, soda, and spice. Set aside.
-Cream butter; gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix well. Alternate additions of dry ingredients and squash/pumpkin, mixing well after each addition. Stir in cranberries.
-For each cookie, drop 1/4 cup dough onto lightly greased cookie sheet. Bake at 350 F for 20-25 minutes until cookies are firm and lightly browned. Makes about 32 cookies.
Edible Eyeballs
Edible Eyeballs
3.4-ounce box vanilla pudding mix
Jelly beans (we use the black ones)
LifeSavers Gummies
Plastic Easter eggs (we use the smaller half)
2 empty egg cartons
Make the pudding according to the directions on the box. Fit a jelly bean in the center of a gummy Lifesaver and place it in one half of the plastic egg.
Do this for each eyeball. Fill the egg with a dollop of the pudding (so its the size eyeball you like) and place in the egg carton for support. Place in the freezer for about 3 hours.
You want them to be firm. To remove after they have set, let them rest at room temperature for about 5 minutes and then gently squeeze them out of the plastic egg. Ready for use immediately or place the eyeballs into a freezer safe dish and keep for up to 2 days before use. Makes about 24 eyeballs.
These are always the hit of the party with the adults and kids. They actually taste pretty good too.
3.4-ounce box vanilla pudding mix
Jelly beans (we use the black ones)
LifeSavers Gummies
Plastic Easter eggs (we use the smaller half)
2 empty egg cartons
Make the pudding according to the directions on the box. Fit a jelly bean in the center of a gummy Lifesaver and place it in one half of the plastic egg.
Do this for each eyeball. Fill the egg with a dollop of the pudding (so its the size eyeball you like) and place in the egg carton for support. Place in the freezer for about 3 hours.
You want them to be firm. To remove after they have set, let them rest at room temperature for about 5 minutes and then gently squeeze them out of the plastic egg. Ready for use immediately or place the eyeballs into a freezer safe dish and keep for up to 2 days before use. Makes about 24 eyeballs.
These are always the hit of the party with the adults and kids. They actually taste pretty good too.
Pumpkin Pie Crunch
Pumpkin Pie Crunch
By Michael Hastings
Winston-Salem Journal
Beth Dodds sent in Pumpkin Pie Crunch, which is essentially a cake like version of pumpkin pie. Dodds said she has been making this easy dessert for more than 10 years, since a friend passed it along to her, and that she gets asked to make it again year after year.
For the pumpkin, it's easiest to choose pumpkin-pie filling, rather than pure canned pumpkin, because the filling has spices already added.
1 yellow cake mix
1 16-ounce can pumpkin (with spices added)
1 12-ounce can evaporated milk
3 large eggs
1 1/2 cups sugar
1 cup margarine or butter, melted
Preheat oven to 350 degrees. Spray or grease a 9-by-13-inch baking dish. Mix pumpkin, evaporated milk, eggs and sugar. Pour in pan. Sprinkle dry cake mix over batter in pan, then drizzle with butter. Bake at 50 to 55 minutes, or until browned. Serve plain, or with whipped topping.
By Michael Hastings
Winston-Salem Journal
Beth Dodds sent in Pumpkin Pie Crunch, which is essentially a cake like version of pumpkin pie. Dodds said she has been making this easy dessert for more than 10 years, since a friend passed it along to her, and that she gets asked to make it again year after year.
For the pumpkin, it's easiest to choose pumpkin-pie filling, rather than pure canned pumpkin, because the filling has spices already added.
1 yellow cake mix
1 16-ounce can pumpkin (with spices added)
1 12-ounce can evaporated milk
3 large eggs
1 1/2 cups sugar
1 cup margarine or butter, melted
Preheat oven to 350 degrees. Spray or grease a 9-by-13-inch baking dish. Mix pumpkin, evaporated milk, eggs and sugar. Pour in pan. Sprinkle dry cake mix over batter in pan, then drizzle with butter. Bake at 50 to 55 minutes, or until browned. Serve plain, or with whipped topping.
Honey-Roasted Pumpkin Risotto
Honey-Roasted Pumpkin Risotto
1 1/2 cups peeled, seeded and diced pumpkin
1/4 cup honey
1 teaspoon salt
4 cups reduced-sodium chicken broth
1 tablespoon olive oil
1 small onion, diced
3/4 cup Arborio rice
1/2 teaspoon nutmeg
1/4 teaspoon turmeric
1/2 cup grated Parmigiano-Reggiano cheese
1 tablespoon butter
Salt and pepper, to taste
1/4 cup toasted pumpkin seeds
Heat oven to 350 degrees.
Toss diced pumpkin in honey and salt. Roast in oven for 25 to 30 minutes until golden-brown and soft.
Bring broth to high simmer in a small stockpot and hold to side.
Heat a 2 1/2 -quart heavy saucepan over medium heat, add oil and cook onion until soft, stirring occasionally (about 3 minutes). Add rice and stir for 1 minute.
Add 1 cup hot stock and cook, stirring occasionally until stock is absorbed. Continue adding stock 1/2 cup at a time, stirring constantly, allowing stock to be absorbed each time. With the last 1/2 cup of stock also add nutmeg and turmeric. Cook until rice is creamy looking but still has some stiffness (this is the al dente stage; Arborio should not be cooked completely soft).
Remove from heat, stir in diced pumpkin, cheese, butter, and salt and pepper to taste. Garnish top with toasted pumpkin seeds.
Serves 6 as a side dish.
1 1/2 cups peeled, seeded and diced pumpkin
1/4 cup honey
1 teaspoon salt
4 cups reduced-sodium chicken broth
1 tablespoon olive oil
1 small onion, diced
3/4 cup Arborio rice
1/2 teaspoon nutmeg
1/4 teaspoon turmeric
1/2 cup grated Parmigiano-Reggiano cheese
1 tablespoon butter
Salt and pepper, to taste
1/4 cup toasted pumpkin seeds
Heat oven to 350 degrees.
Toss diced pumpkin in honey and salt. Roast in oven for 25 to 30 minutes until golden-brown and soft.
Bring broth to high simmer in a small stockpot and hold to side.
Heat a 2 1/2 -quart heavy saucepan over medium heat, add oil and cook onion until soft, stirring occasionally (about 3 minutes). Add rice and stir for 1 minute.
Add 1 cup hot stock and cook, stirring occasionally until stock is absorbed. Continue adding stock 1/2 cup at a time, stirring constantly, allowing stock to be absorbed each time. With the last 1/2 cup of stock also add nutmeg and turmeric. Cook until rice is creamy looking but still has some stiffness (this is the al dente stage; Arborio should not be cooked completely soft).
Remove from heat, stir in diced pumpkin, cheese, butter, and salt and pepper to taste. Garnish top with toasted pumpkin seeds.
Serves 6 as a side dish.
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