PEANUTTY SQUASH
Yield: 1 Casserole
8 To 9 Summer squash, thinly sliced
2 c Medium white sauce -- (recipe on cornstarch box)
4 tb Grated cheese
1 c Crushed, unsalted peanuts
Boil squash in a small amount of salted water for 5 minutes; drain.
Put a layer of squash in a buttered casserole dish. Spread with white sauce and sprinkle with cheese and peanuts. Repeat layers, ending with peanuts. Bake at 350 F. for 1 hour.
Saturday, November 26, 2011
Cheesecake Factory Pumpkin Cheesecake
Cheesecake Factory Pumpkin Cheesecake
crust:
1 1/2 cups graham cracker crumbs
5 tbsp. butter or margarine, melted
1 tbsp. sugar
filling:
3 pkgs. (8 oz. each) cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
garnish with whipped cream
Heat oven to 350º. Mix crust ingredients, just until coated and crumbly. Press onto bottom and 2/3 up sides of an 8" springform pan. Bake for 5 minutes. Set aside.
Combine cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer. Add pumpkin, eggs and spices; beat until smooth and creamy. Pour into crust.
Bake 60-70 minutes or until top turns a bit darker. Remove from oven and allow to come to room temperature, then refrigerate. After it has thoroughly chilled remove pan sides and cut.
Serve with whipped cream.
crust:
1 1/2 cups graham cracker crumbs
5 tbsp. butter or margarine, melted
1 tbsp. sugar
filling:
3 pkgs. (8 oz. each) cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
garnish with whipped cream
Heat oven to 350º. Mix crust ingredients, just until coated and crumbly. Press onto bottom and 2/3 up sides of an 8" springform pan. Bake for 5 minutes. Set aside.
Combine cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer. Add pumpkin, eggs and spices; beat until smooth and creamy. Pour into crust.
Bake 60-70 minutes or until top turns a bit darker. Remove from oven and allow to come to room temperature, then refrigerate. After it has thoroughly chilled remove pan sides and cut.
Serve with whipped cream.
Roasted Butternut Squash With Sage
Roasted Butternut Squash With Sage
1 medium butternut squash (about 2 pounds)
2 tablespoons chopped fresh sage
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/4 teaspoon garlic powder
Preheat oven to 350 F. Peel squash, cut off stem and 1/2 inch of bottom end. Cut squash in half lengthwise. Remove the seeds and pulp. Place flat side down on a cutting board and slice into 1/2 inch pieces.
Mix sage, olive oil, garlic powder, pepper and salt in a bowl and toss squash pieces in the mixture until they are evenly coated.
Place squash pieces in a single layer on a large baking pan or dish. Roast squash for 35-40 minutes or until tender and caramelized, flipping pieces half way through cooking.
Serve hot, garnished with a sprig of fresh or fried sage.
1 medium butternut squash (about 2 pounds)
2 tablespoons chopped fresh sage
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/4 teaspoon garlic powder
Preheat oven to 350 F. Peel squash, cut off stem and 1/2 inch of bottom end. Cut squash in half lengthwise. Remove the seeds and pulp. Place flat side down on a cutting board and slice into 1/2 inch pieces.
Mix sage, olive oil, garlic powder, pepper and salt in a bowl and toss squash pieces in the mixture until they are evenly coated.
Place squash pieces in a single layer on a large baking pan or dish. Roast squash for 35-40 minutes or until tender and caramelized, flipping pieces half way through cooking.
Serve hot, garnished with a sprig of fresh or fried sage.
Christmas Stars
Christmas Stars
3/4 cup butter
1/2 cup sugar
1 egg
1 tsp. vanilla
3 cups flour
1/2 tsp. baking powder
1/4 tsp. salt
Cream together butter and sugar. Beat in egg and vanilla. Sift together dry ingredients and beat into butter/egg mixture. Chill.
Heat oven to 350. Roll out onto floured board and cut with star-shaped cookie cutter. Bake 10 minutes or until edges are barely brown. Makes 4 to 5 dozen.
-Women's Circle Home Cooking's Christmas Snacks, 1986
3/4 cup butter
1/2 cup sugar
1 egg
1 tsp. vanilla
3 cups flour
1/2 tsp. baking powder
1/4 tsp. salt
Cream together butter and sugar. Beat in egg and vanilla. Sift together dry ingredients and beat into butter/egg mixture. Chill.
Heat oven to 350. Roll out onto floured board and cut with star-shaped cookie cutter. Bake 10 minutes or until edges are barely brown. Makes 4 to 5 dozen.
-Women's Circle Home Cooking's Christmas Snacks, 1986
Clam Chowder
Clam Chowder
from Liberty Tree Tavern, Magic Kingdom
1 lb Margarine
3/4 lb All-purpose flour
1 can (23 oz) Clam juice
1 can (25 oz) Clams, chopped
1 1/2 cups diced Celery
1 1/2 cups diced Onions
1 1/2 cups diced Green pepper
1 2/3 qts hot Milk
1 2/3 ozs Salt
1/4 tsp ground White pepper
1/4 tsp ground Thyme
11/2 cups diced Potatoes (1/2 inch cubes)
With melted margarine, combine celery and onions, cook for 5 minutes or until transparent. Add flour to make roux and mix until smooth.
Let it cook for a few minutes, then add hot clams and juice and half of the hot milk. Mix until all the flour lumps are smooth.
Continue cooking for about 10 minutes. Add green peppers, potatoes and seasonings. Combine, cook until potatoes and peppers are done, then add the remainder of the milk.
from Liberty Tree Tavern, Magic Kingdom
1 lb Margarine
3/4 lb All-purpose flour
1 can (23 oz) Clam juice
1 can (25 oz) Clams, chopped
1 1/2 cups diced Celery
1 1/2 cups diced Onions
1 1/2 cups diced Green pepper
1 2/3 qts hot Milk
1 2/3 ozs Salt
1/4 tsp ground White pepper
1/4 tsp ground Thyme
11/2 cups diced Potatoes (1/2 inch cubes)
With melted margarine, combine celery and onions, cook for 5 minutes or until transparent. Add flour to make roux and mix until smooth.
Let it cook for a few minutes, then add hot clams and juice and half of the hot milk. Mix until all the flour lumps are smooth.
Continue cooking for about 10 minutes. Add green peppers, potatoes and seasonings. Combine, cook until potatoes and peppers are done, then add the remainder of the milk.
Stained Glass Hanging Hard Candy:
Stained Glass Hanging Hard Candy:
2 cups sugar
1/3 cup light corn syrup
1/3 cup water
2 tsp. vinegar
1 tsp. flavoring (peppermint, raspberry, etc.)
Food coloring
Combine and cook to hard crack stage (300 degrees F) or until a few drops of syrup dropped into cold water separate into threads that are hard but not brittle. Stir in flavoring and possible food coloring at this point.
Now you will have to work quickly, so it is best if you have a plan in mind as to what you want to create.
On a greased baking sheet, pour large spoonfuls of the candy so as to form circles or free forms or designs. Molds can also be made beforehand from aluminum foil and greased. If you have not added food coloring previously, a drop or two can be swirled into the candy with a toothpick on the cookie sheet. Also small pieces of hard candies can be added before the candy hardens. While the candy is soft, place one end of a string into the top of the candy for hanging purposes. Make sure you've cut your lengths of string ahead of time. (Of course, these could also be made into lollys by using a stick instead of a string.)
When the candy has cooled completely and is firm, slide off cookie sheets. Small ones can hang from the tree. Large ones make lovely window hanging decorations. They also look well attached to hanging light fixtures. And, of course, they're edible!
From Feed Me I'm Yours by Vicki Lansky, Meadowbrook Press
2 cups sugar
1/3 cup light corn syrup
1/3 cup water
2 tsp. vinegar
1 tsp. flavoring (peppermint, raspberry, etc.)
Food coloring
Combine and cook to hard crack stage (300 degrees F) or until a few drops of syrup dropped into cold water separate into threads that are hard but not brittle. Stir in flavoring and possible food coloring at this point.
Now you will have to work quickly, so it is best if you have a plan in mind as to what you want to create.
On a greased baking sheet, pour large spoonfuls of the candy so as to form circles or free forms or designs. Molds can also be made beforehand from aluminum foil and greased. If you have not added food coloring previously, a drop or two can be swirled into the candy with a toothpick on the cookie sheet. Also small pieces of hard candies can be added before the candy hardens. While the candy is soft, place one end of a string into the top of the candy for hanging purposes. Make sure you've cut your lengths of string ahead of time. (Of course, these could also be made into lollys by using a stick instead of a string.)
When the candy has cooled completely and is firm, slide off cookie sheets. Small ones can hang from the tree. Large ones make lovely window hanging decorations. They also look well attached to hanging light fixtures. And, of course, they're edible!
From Feed Me I'm Yours by Vicki Lansky, Meadowbrook Press
Linzer Cookies Recipe courtesy Gale Gand
Linzer Cookies Recipe courtesy Gale Gand
Show: Sweet Dreams
Episode: Orient Express
3/4 cups butter
1/2 cup sugar
1 egg
1/2 teaspoon lemon rind
1/4 teaspoon vanilla
1 1/2 cups finely ground hazelnuts or almonds
2 1/4 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
6 ounces raspberry jam
Powdered sugar
Cream butter with paddle attachment. Add sugar and continue creaming.
Add the egg, lemon, and vanilla and mix. Add nuts and mix. Stir together dry ingredients in a bowl and add to mixer and blend. Form into disks, wrap and chill. Roll out dough with floured rolling pin to 1/8-inch thickness on a well floured surface. Cut out disks, fluted if desired, approximately 2 inches in diameter. Cut out the centers of half the disks with a cutter in the shape of your choice.
Re-roll scraps and repeat. Chill cut out dough. Bake in an oven preheated to 350 degrees F for 12 minutes or until edges turn golden then cool on a wire rack. Heat the jam and spread the solid disks with a layer of the hot jam. Glue on the lids pressing down lightly.
Sprinkle with powdered sugar, then fill the holes with more jam. Let set slightly before serving.
Show: Sweet Dreams
Episode: Orient Express
3/4 cups butter
1/2 cup sugar
1 egg
1/2 teaspoon lemon rind
1/4 teaspoon vanilla
1 1/2 cups finely ground hazelnuts or almonds
2 1/4 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
6 ounces raspberry jam
Powdered sugar
Cream butter with paddle attachment. Add sugar and continue creaming.
Add the egg, lemon, and vanilla and mix. Add nuts and mix. Stir together dry ingredients in a bowl and add to mixer and blend. Form into disks, wrap and chill. Roll out dough with floured rolling pin to 1/8-inch thickness on a well floured surface. Cut out disks, fluted if desired, approximately 2 inches in diameter. Cut out the centers of half the disks with a cutter in the shape of your choice.
Re-roll scraps and repeat. Chill cut out dough. Bake in an oven preheated to 350 degrees F for 12 minutes or until edges turn golden then cool on a wire rack. Heat the jam and spread the solid disks with a layer of the hot jam. Glue on the lids pressing down lightly.
Sprinkle with powdered sugar, then fill the holes with more jam. Let set slightly before serving.
Williamsburg Inn Turkey Soup Recipe
Williamsburg Inn Turkey Soup Recipe
This recipe is simple to prepare, and it makes a lot of delicious soup! Our children are on their own now, so I was happy to find that this soup freezes well, too. I put it in individual containers and thaw just as much as I need for quick and easy meals. That's handy when I'm busy braiding wool rugs, oil painting or sewing...or just busy period.
18 Servings
1 turkey carcass (from a 12- to 14-pound turkey)
4 quarts water
3 large onions, finely chopped
3 celery ribs, finely chopped
2 large carrots, finely chopped
1/4 cup uncooked long grain rice
1 cup butter, cubed
1-1/2 cups all-purpose flour
1 pint half-and-half cream
3 cups diced cooked turkey
1/2 teaspoon poultry seasoning, optional
Salt and pepper to taste
Directions
In large kettle, cook turkey carcass with water to make 3-qt. stock.
Remove bones; reserve meat for soup. Strain stock; set aside. In a large saucepan, combine the onions, celery, carrots, rice and 1 qt. of stock. Cook for 20 minutes; set aside.
In a large soup kettle, melt butter. Stir in flour until smooth. Add cream and remaining 2-qts. stock. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in the reserved turkey and vegetable mixture. Season with salt and pepper. Heat through. Yield: 4 to 4-1/2 quarts.
Williamsburg Inn Turkey Soup published in Country Woman January/February 1989, p29
This recipe is simple to prepare, and it makes a lot of delicious soup! Our children are on their own now, so I was happy to find that this soup freezes well, too. I put it in individual containers and thaw just as much as I need for quick and easy meals. That's handy when I'm busy braiding wool rugs, oil painting or sewing...or just busy period.
18 Servings
1 turkey carcass (from a 12- to 14-pound turkey)
4 quarts water
3 large onions, finely chopped
3 celery ribs, finely chopped
2 large carrots, finely chopped
1/4 cup uncooked long grain rice
1 cup butter, cubed
1-1/2 cups all-purpose flour
1 pint half-and-half cream
3 cups diced cooked turkey
1/2 teaspoon poultry seasoning, optional
Salt and pepper to taste
Directions
In large kettle, cook turkey carcass with water to make 3-qt. stock.
Remove bones; reserve meat for soup. Strain stock; set aside. In a large saucepan, combine the onions, celery, carrots, rice and 1 qt. of stock. Cook for 20 minutes; set aside.
In a large soup kettle, melt butter. Stir in flour until smooth. Add cream and remaining 2-qts. stock. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in the reserved turkey and vegetable mixture. Season with salt and pepper. Heat through. Yield: 4 to 4-1/2 quarts.
Williamsburg Inn Turkey Soup published in Country Woman January/February 1989, p29
Friday, November 25, 2011
Pumpkin Turkey Chili
Pumpkin Turkey Chili
- serves 6 -
Ingredients
1 tablespoon vegetable oil
1 cup chopped onion
1/2 green bell pepper, chopped
1/2 yellow bell pepper, chopped
1 (4 ounce) can chopped green chiles
1 large clove garlic, minced
1 pound ground turkey
1 (14.5 ounce) can diced tomatoes
1 (14.5 ounce) can red kidney beans
2 cups (1 14.5 ounce can) pumpkin puree
1 1/2 tablespoons chili powder
1/2 tablespoon cumin
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cayenne pepper to taste (at least 3 good shakes)
1/4 cup fresh cilantro, chopped
1/2 cup shredded Cheddar cheese (optional)
1/2 cup sour cream (optional)
Procedure
1. Heat oil in a large skillet or Dutch oven over medium-high heat.
2. Saute the onion, green bell pepper, yellow bell pepper, green chiles, and garlic until tender, about 10 minutes. Make room in the center of the skillet, add turkey, and brown, about 10 minutes. Stir in tomatoes, beans, and pumpkin. Season with chili powder, cumin, pepper, salt, and cayenne.
3. Reduce heat and simmer at least 20 minutes. Stir in fresh cilantro. If preferred, serve topped with Cheddar cheese and sour cream.
- serves 6 -
Ingredients
1 tablespoon vegetable oil
1 cup chopped onion
1/2 green bell pepper, chopped
1/2 yellow bell pepper, chopped
1 (4 ounce) can chopped green chiles
1 large clove garlic, minced
1 pound ground turkey
1 (14.5 ounce) can diced tomatoes
1 (14.5 ounce) can red kidney beans
2 cups (1 14.5 ounce can) pumpkin puree
1 1/2 tablespoons chili powder
1/2 tablespoon cumin
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cayenne pepper to taste (at least 3 good shakes)
1/4 cup fresh cilantro, chopped
1/2 cup shredded Cheddar cheese (optional)
1/2 cup sour cream (optional)
Procedure
1. Heat oil in a large skillet or Dutch oven over medium-high heat.
2. Saute the onion, green bell pepper, yellow bell pepper, green chiles, and garlic until tender, about 10 minutes. Make room in the center of the skillet, add turkey, and brown, about 10 minutes. Stir in tomatoes, beans, and pumpkin. Season with chili powder, cumin, pepper, salt, and cayenne.
3. Reduce heat and simmer at least 20 minutes. Stir in fresh cilantro. If preferred, serve topped with Cheddar cheese and sour cream.
Amazing Fudge
Amazing Fudge
2 cups granulated white sugar
2 cups brown sugar
3/4 cup margarine
1 cup evaporated milk (canned)
1 tsp vanilla
3/4 cup all purpose flour
1 cup dark or milk chocolate chips &/or
1/2 cup peanut butter &/or
1/2 cup chopped nuts of choice
Mix first 4 ingredients together in large Microwave Safe bowl. Microwave on high for 15 minutes. Remove from Microwave Oven and quickly, while hot, beat in vanilla and flour. Add remaining ingredients. Mix well and quickly before the mixture cools. Pour into well greased Bunny Molds - or pan of any shap. Refrigerate. This fudge sets up beautifully.
2 cups granulated white sugar
2 cups brown sugar
3/4 cup margarine
1 cup evaporated milk (canned)
1 tsp vanilla
3/4 cup all purpose flour
1 cup dark or milk chocolate chips &/or
1/2 cup peanut butter &/or
1/2 cup chopped nuts of choice
Mix first 4 ingredients together in large Microwave Safe bowl. Microwave on high for 15 minutes. Remove from Microwave Oven and quickly, while hot, beat in vanilla and flour. Add remaining ingredients. Mix well and quickly before the mixture cools. Pour into well greased Bunny Molds - or pan of any shap. Refrigerate. This fudge sets up beautifully.
Turkey Wild Rice Soup
Turkey Wild Rice Soup
Ingredients
3 10-oz. cans chicken broth
2 C. water
1/2 C. uncooked wild rice
1/2 C. chopped green onions
1/2 C. margarine or butter
3/4 C. flour
1/2 tsp. salt
1/4 tsp. poultry seasoning
1/8 tsp. pepper
2 C. half and half milk
1-1/2 C. cubed, cooked turkey or chicken
8 slices bacon, cooked and crumbled
1 Tbs. chopped pimento
2-3 Tbs. dry sherry (optional)
Directions
In a large saucepan, combine chicken broth and water. Add wild rice and onions, bring to a boil. Reduce heat, cover and simmer 35 to 40 minutes. In a medium saucepan, melt margarine; stir in flour, salt, poultry seasoning and pepper. Cook 1 minute, stirring until smooth and bubbly. Gradually stir in half and half, cook until slightly thickened. Slowly add flour mixture into rice mixture, stirring constantly. Add remaining ingredients. Heat gently, stirring frequently; do not boil.
Ingredients
3 10-oz. cans chicken broth
2 C. water
1/2 C. uncooked wild rice
1/2 C. chopped green onions
1/2 C. margarine or butter
3/4 C. flour
1/2 tsp. salt
1/4 tsp. poultry seasoning
1/8 tsp. pepper
2 C. half and half milk
1-1/2 C. cubed, cooked turkey or chicken
8 slices bacon, cooked and crumbled
1 Tbs. chopped pimento
2-3 Tbs. dry sherry (optional)
Directions
In a large saucepan, combine chicken broth and water. Add wild rice and onions, bring to a boil. Reduce heat, cover and simmer 35 to 40 minutes. In a medium saucepan, melt margarine; stir in flour, salt, poultry seasoning and pepper. Cook 1 minute, stirring until smooth and bubbly. Gradually stir in half and half, cook until slightly thickened. Slowly add flour mixture into rice mixture, stirring constantly. Add remaining ingredients. Heat gently, stirring frequently; do not boil.
Turkey Pasta Primavera
Turkey Pasta Primavera
Servings: 6
Ingredients:
8 ounces fettuccine or spaghetti
1 cup broccoli florets
1 cup julienned carrots
1/2 cup chopped sweet red pepper
2 tablespoons all-purpose flour
1 3/4 cups milk
1 (8 ounce) package cream cheese, cubed 1/2 cup chopped green onions
3/4 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1/2 teaspoon salt
2 cups julienned cooked turkey
1/2 cup grated Parmesan cheese
Directions:
1. Cook pasta according to package directions; add broccoli, carrots and red pepper during the last 5 minutes.
2. Meanwhile, in a medium saucepan, stir flour and milk until smooth. Add the cream cheese, onions and seasonings; bring to a boil over medium-low heat. Cook and stir 1-2 minutes. Add turkey and Parmesan cheese; heat through. Drain pasta; toss with cheese sauce.
Servings: 6
Ingredients:
8 ounces fettuccine or spaghetti
1 cup broccoli florets
1 cup julienned carrots
1/2 cup chopped sweet red pepper
2 tablespoons all-purpose flour
1 3/4 cups milk
1 (8 ounce) package cream cheese, cubed 1/2 cup chopped green onions
3/4 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1/2 teaspoon salt
2 cups julienned cooked turkey
1/2 cup grated Parmesan cheese
Directions:
1. Cook pasta according to package directions; add broccoli, carrots and red pepper during the last 5 minutes.
2. Meanwhile, in a medium saucepan, stir flour and milk until smooth. Add the cream cheese, onions and seasonings; bring to a boil over medium-low heat. Cook and stir 1-2 minutes. Add turkey and Parmesan cheese; heat through. Drain pasta; toss with cheese sauce.
Banana Bread
I have been baking breads for my Christmas baskets so I thought I would send on the recipes to you all. These are all TNT ("tried 'n true") recipes....so if you are getting into the baking mode, you can have some new recipes to try! These are all yummy! I will try to post them all today instead of one day at a time....just because "Christmas is coming soon"!! hugs, peg
Banana Bread
½ cup softened butter
1 cup granulated sugar
2 eggs
1 cup mashed bananas (about 2 very ripe bananas)
2 cups flour
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 cup chopped walnuts
Preheat oven to 350.
Cream butter and sugar together. Add one egg at a time and beat until smooth. Blend in the mashed bananas.
In a separate bowl combine the flour, baking soda, baking powder, salt and nuts.
Add the flour mixture to the banana mixture until well blended.
Grease (or use baking spray) one regular size loaf pan or 4 mini loaf pans. Add batter and bake for 1 hour for the larger loaf or 35 minutes for the smaller loaves. Do not overbake. Remove from oven and let stand for 10 minutes then remove from pans and let cool on wire rack.
Recipe source: A thru Z crafts and recipes yahoo group, submitted by Shawn
Banana Bread
½ cup softened butter
1 cup granulated sugar
2 eggs
1 cup mashed bananas (about 2 very ripe bananas)
2 cups flour
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 cup chopped walnuts
Preheat oven to 350.
Cream butter and sugar together. Add one egg at a time and beat until smooth. Blend in the mashed bananas.
In a separate bowl combine the flour, baking soda, baking powder, salt and nuts.
Add the flour mixture to the banana mixture until well blended.
Grease (or use baking spray) one regular size loaf pan or 4 mini loaf pans. Add batter and bake for 1 hour for the larger loaf or 35 minutes for the smaller loaves. Do not overbake. Remove from oven and let stand for 10 minutes then remove from pans and let cool on wire rack.
Recipe source: A thru Z crafts and recipes yahoo group, submitted by Shawn
Turkey Alphabet Soup
Turkey Alphabet Soup
1 can(s) tomatoes
4 cups broth turkey
2 teaspoon Italian seasoning, dried
1/2 teaspoon salt
1/4 teaspoon pepper, black
1 cup onion,diced
1 cup carrot, diced
4 cup cabbage,chopped
2 cup turkey, cooked
1/2 cup alphabet pasta
Preparation
In 5-quart saucepan, over medium high heat, combine tomatoes, turkey broth, Italian seasoning, salt, pepper, onion and carrot; bring to boil. Reduce to low and simmer 10 to 15 minutes or until carrots are tender. Add cabbage, turkey and pasta; return to boil. Immediately reduce heat and simmer 5 to 10 minutes or until cabbage and pasta are tender.
1 can(s) tomatoes
4 cups broth turkey
2 teaspoon Italian seasoning, dried
1/2 teaspoon salt
1/4 teaspoon pepper, black
1 cup onion,diced
1 cup carrot, diced
4 cup cabbage,chopped
2 cup turkey, cooked
1/2 cup alphabet pasta
Preparation
In 5-quart saucepan, over medium high heat, combine tomatoes, turkey broth, Italian seasoning, salt, pepper, onion and carrot; bring to boil. Reduce to low and simmer 10 to 15 minutes or until carrots are tender. Add cabbage, turkey and pasta; return to boil. Immediately reduce heat and simmer 5 to 10 minutes or until cabbage and pasta are tender.
Thursday, November 24, 2011
Roasted Butternut Squash, Rosemary and Garlic Lasagna
Roasted Butternut Squash, Rosemary and Garlic Lasagna
3 lbs. butternut squash, quartered, seeded, peeled, and cut into 1/2-inch dice, about 9 1/2 cups
3 tbsps. vegetable oil
4 cups milk
2 tbsps. dried rosemary, crumbled
2 tbsps. minced garlic
1/4 cup butter
4 tbsps. all-purpose flour
9 7 x 3 1/2 inch sheets dry no-boil lasagna pasta
1 1/3 cups freshly grated Parmesan (about 5 oz.)
1 cup heavy cream
1/2 tsp. salt
Garnish: fresh rosemary sprigs
Preheat oven to 450 degrees and oil 2 large shallow baking pans.
In a large bowl toss squash with oil until coated well and spread in one layer in pans. Roast squash in oven 10 minutes and season with salt. Stir squash and roast 10 to 15 minutes more, or until tender and beginning to turn golden.
While squash is roasting, in a saucepan bring milk to a simmer with rosemary. Heat milk mixture over low heat 10 minutes and pour through a sieve into a large pitcher or measuring cup.
In a large heavy saucepan cook garlic in butter over moderately low heat, stirring until softened. Stir in flour and cook roux, stirring, 3 minutes.
Remove pan from heat and whisk in milk mixture in a stream until smooth. Return pan to heat and simmer sauce, whisking occasionally, about 10 minutes, or until thick. Stir in squash and salt and pepper to taste. Sauce may be made 3 days ahead and chilled, its surface covered with plastic wrap.
Reduce temperature to 375 degrees and butter a baking dish, 13 x 9 x 2 inches.
Pour 1 cup sauce into baking dish (sauce will not cover bottom completely) and cover with 3 lasagna sheets, making sure they do not touch each other.
Spread half of remaining sauce over pasta and sprinkle with 1/2 cup Parmesan. Make one more layer in same manner, beginning and ending with pasta. In a bowl with an electric mixer beat cream with salt until it holds soft peaks and spread evenly over top pasta layer, making sure pasta is completely covered.
Sprinkle remaining 1/3 cup Parmesan over cream. Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagna 10 minutes more, or until top is bubbling and golden. Let lasagna stand 5 minutes. Garnish each serving with rosemary.
Yields 6 servings as a main course or 12 as a side dish
(From Garlic Loving Recipes (Myrtle Killian))
3 lbs. butternut squash, quartered, seeded, peeled, and cut into 1/2-inch dice, about 9 1/2 cups
3 tbsps. vegetable oil
4 cups milk
2 tbsps. dried rosemary, crumbled
2 tbsps. minced garlic
1/4 cup butter
4 tbsps. all-purpose flour
9 7 x 3 1/2 inch sheets dry no-boil lasagna pasta
1 1/3 cups freshly grated Parmesan (about 5 oz.)
1 cup heavy cream
1/2 tsp. salt
Garnish: fresh rosemary sprigs
Preheat oven to 450 degrees and oil 2 large shallow baking pans.
In a large bowl toss squash with oil until coated well and spread in one layer in pans. Roast squash in oven 10 minutes and season with salt. Stir squash and roast 10 to 15 minutes more, or until tender and beginning to turn golden.
While squash is roasting, in a saucepan bring milk to a simmer with rosemary. Heat milk mixture over low heat 10 minutes and pour through a sieve into a large pitcher or measuring cup.
In a large heavy saucepan cook garlic in butter over moderately low heat, stirring until softened. Stir in flour and cook roux, stirring, 3 minutes.
Remove pan from heat and whisk in milk mixture in a stream until smooth. Return pan to heat and simmer sauce, whisking occasionally, about 10 minutes, or until thick. Stir in squash and salt and pepper to taste. Sauce may be made 3 days ahead and chilled, its surface covered with plastic wrap.
Reduce temperature to 375 degrees and butter a baking dish, 13 x 9 x 2 inches.
Pour 1 cup sauce into baking dish (sauce will not cover bottom completely) and cover with 3 lasagna sheets, making sure they do not touch each other.
Spread half of remaining sauce over pasta and sprinkle with 1/2 cup Parmesan. Make one more layer in same manner, beginning and ending with pasta. In a bowl with an electric mixer beat cream with salt until it holds soft peaks and spread evenly over top pasta layer, making sure pasta is completely covered.
Sprinkle remaining 1/3 cup Parmesan over cream. Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagna 10 minutes more, or until top is bubbling and golden. Let lasagna stand 5 minutes. Garnish each serving with rosemary.
Yields 6 servings as a main course or 12 as a side dish
(From Garlic Loving Recipes (Myrtle Killian))
Chocolate & Peanut Butter Chip Fudge
Chocolate & Peanut Butter Chip Fudge
2 cups (1 12-oz. pkg.) semi-sweet chocolate chips
1 can (14 oz.) Eagle Brand® sweetened condensed milk (NOT evaporated)
1 tsp. vanilla extract
dash salt
1 cup Reese's® peanut butter chips
Line an 8x8" pan with foil. In heavy saucepan over low heat, melt chocolate chips with sweetened condensed milk, vanilla and salt; blend well. Remove from heat. Add peanut butter chips; stir just to distribute chips throughout mixture. Spread evenly into prepared pan. Refrigerate 2 hours or until firm. Remove from pan; peel off foil. Cut into squares. Store tightly covered in refrigerator.
2 cups (1 12-oz. pkg.) semi-sweet chocolate chips
1 can (14 oz.) Eagle Brand® sweetened condensed milk (NOT evaporated)
1 tsp. vanilla extract
dash salt
1 cup Reese's® peanut butter chips
Line an 8x8" pan with foil. In heavy saucepan over low heat, melt chocolate chips with sweetened condensed milk, vanilla and salt; blend well. Remove from heat. Add peanut butter chips; stir just to distribute chips throughout mixture. Spread evenly into prepared pan. Refrigerate 2 hours or until firm. Remove from pan; peel off foil. Cut into squares. Store tightly covered in refrigerator.
Wednesday, November 23, 2011
Brandy Alexander Pie
Brandy Alexander Pie
Yield 1 - 9 in pie
1 (9 inch) prepared graham cracker crust
1 (.25 ounce) package unflavored gelatin
1/2 cup cold water
2/3 cup white sugar
1/8 teaspoon salt
1/4 cup cognac
3 egg yolks
1/4 cup creme de cacao
3 egg whites
2 cups whipping cream
Directions
1.. Preheat oven to 350 degrees F (175 degrees C). Bake crust in oven for 10 minutes; set aside.
2.. In a saucepan allow gelatin to soften in cold water. Add 1/3 cup sugar, salt, and beaten egg yolks; blend together. Heat over low heat stirring until gelatin dissolves and mixture coats spoon. Do not bring to a boil.
3.. Remove from heat, stir in cognac and creme de cacao. Chill until mixture thickens.
4.. In a mixing bowl, beat egg whites until stiff; while beating, slowly add rest of sugar. Fold egg white and sugar mixture into the thickened mixture.
5.. Whip whipping cream and fold one cup of it into the cognac mixture. Pour into graham cracker crust; cover and refrigerate for an hour. Garnish with remaining whipped cream and chocolate curls.
Yield 1 - 9 in pie
1 (9 inch) prepared graham cracker crust
1 (.25 ounce) package unflavored gelatin
1/2 cup cold water
2/3 cup white sugar
1/8 teaspoon salt
1/4 cup cognac
3 egg yolks
1/4 cup creme de cacao
3 egg whites
2 cups whipping cream
Directions
1.. Preheat oven to 350 degrees F (175 degrees C). Bake crust in oven for 10 minutes; set aside.
2.. In a saucepan allow gelatin to soften in cold water. Add 1/3 cup sugar, salt, and beaten egg yolks; blend together. Heat over low heat stirring until gelatin dissolves and mixture coats spoon. Do not bring to a boil.
3.. Remove from heat, stir in cognac and creme de cacao. Chill until mixture thickens.
4.. In a mixing bowl, beat egg whites until stiff; while beating, slowly add rest of sugar. Fold egg white and sugar mixture into the thickened mixture.
5.. Whip whipping cream and fold one cup of it into the cognac mixture. Pour into graham cracker crust; cover and refrigerate for an hour. Garnish with remaining whipped cream and chocolate curls.
Roasted Pumpkin and Garlic Soup
Roasted Pumpkin and Garlic Soup
This recipe takes longer to cook on the front end than the back end. Allow about an hour and a half for the pumpkin to roast and more time for it to cool enough to handle. I roasted the pumpkin and garlic in the morning and made the soup later in the day, but you could do the roasting one day and the soup making the next.
1 3-4 pound pumpkin
1 head garlic, top 1/2-inch trimmed
canola oil spray
3-4 cups vegetable broth
2 cups coconut water (or water plus a little sugar)
1 1/2 - 2 teaspoons good, mild curry powder (I used Maharajah)
1/2 teaspoon cumin
1 - 2 teaspoons salt (or to taste)
1 can chickpeas, rinsed and drained (optional, but makes this a main dish soup rather than a starter)
1/2 cup orange juice
toasted pumpkin seeds, for garnish (optional)
Preheat the oven to 400F. Cut the pumpkin in half and scoop out the seeds and strings. (Set them aside if you plan to make toasted pumpkin seeds.) Cut each half in half and place skin-side up in an oiled roasting pan. Place the head of garlic in the pan and spray the pumpkin and garlic lightly with canola oil. Cover the pan tightly with aluminum foil and put in oven.
After an hour, remove the garlic and check the pumpkin. It should be approaching tender but will probably need more time. Check again after 15 minutes. When the pumpkin is completely soft and the flesh is beginning to come away from the skin, remove from the oven and allow it to cool.
Once the pumpkin is cool enough to handle, scrape it from the skin into a food processor (discard any bits that look charred). Squeeze the roasted garlic from its paper and add to the processor. Add about 1 cup of vegetable broth and puree until completely smooth.
Pour the pureed pumpkin into a large pot and add 2 cups of vegetable broth and all remaining ingredients, except the orange juice and pumpkin seeds. Cook over low heat for at least 1/2 hour, in order to give flavors time to develop. If the soup looks too thick, add more vegetable broth. Just before serving, add the orange juice and continue to simmer for 5 minutes. Serve in bowls garnished with toasted pumpkin seeds.
This recipe takes longer to cook on the front end than the back end. Allow about an hour and a half for the pumpkin to roast and more time for it to cool enough to handle. I roasted the pumpkin and garlic in the morning and made the soup later in the day, but you could do the roasting one day and the soup making the next.
1 3-4 pound pumpkin
1 head garlic, top 1/2-inch trimmed
canola oil spray
3-4 cups vegetable broth
2 cups coconut water (or water plus a little sugar)
1 1/2 - 2 teaspoons good, mild curry powder (I used Maharajah)
1/2 teaspoon cumin
1 - 2 teaspoons salt (or to taste)
1 can chickpeas, rinsed and drained (optional, but makes this a main dish soup rather than a starter)
1/2 cup orange juice
toasted pumpkin seeds, for garnish (optional)
Preheat the oven to 400F. Cut the pumpkin in half and scoop out the seeds and strings. (Set them aside if you plan to make toasted pumpkin seeds.) Cut each half in half and place skin-side up in an oiled roasting pan. Place the head of garlic in the pan and spray the pumpkin and garlic lightly with canola oil. Cover the pan tightly with aluminum foil and put in oven.
After an hour, remove the garlic and check the pumpkin. It should be approaching tender but will probably need more time. Check again after 15 minutes. When the pumpkin is completely soft and the flesh is beginning to come away from the skin, remove from the oven and allow it to cool.
Once the pumpkin is cool enough to handle, scrape it from the skin into a food processor (discard any bits that look charred). Squeeze the roasted garlic from its paper and add to the processor. Add about 1 cup of vegetable broth and puree until completely smooth.
Pour the pureed pumpkin into a large pot and add 2 cups of vegetable broth and all remaining ingredients, except the orange juice and pumpkin seeds. Cook over low heat for at least 1/2 hour, in order to give flavors time to develop. If the soup looks too thick, add more vegetable broth. Just before serving, add the orange juice and continue to simmer for 5 minutes. Serve in bowls garnished with toasted pumpkin seeds.
Smoky Pumpkin Bisque with Soy Glazed Scallops
Smoky Pumpkin Bisque with Soy Glazed Scallops
Soy Glazed Scallops
2 tsp. toasted sesame or roasted pumpkinseed oil
1 Tbs. reduced sodium soy sauce
1/2 tsp. sugar
1 Pinch cayenne
1 1/3 pounds bay scallops
1 medium onion -- chopped
2 tsp. peanut oil
1 tsp. jerk seasoning blend
Smoked Pumpkin
6 c. rich vegetable broth -- preferably low sodium
1 c. unsweetened coconut milk
Salt to taste (optional)
Soy Glazed Scallops
2 Tbs. unsalted toasted pumpkinseeds
1 bunch chopped cilantro -- flat leaf parsley or marjoram
leaves, as needed
Sea scallops can be substituted. Halve or quarter if very large. Mix
sesame or pumpkinseed oil with soy sauce, sugar and cayenne. Mix with
scallops and marinate for 20 minutes. Load smoker with apple wood and
smoke/cook scallops at 190 degrees for 30 minutes.
Smoked Pumpkin
6 c. small cubed pumpkin or butternut squash
Smoke pumpkin cubes, placed on mesh rack, 60 minutes at 190 or 45 minutes
at 200.
Sauté onion in peanut oil until soft. Add jerk seasoning: stir to coat. Add
Smoked Pumpkin and vegetable broth. Bring to a boil. Simmer partially
covered for 15 minutes. Puree in food processor or blender. Add coconut
milk, return to low-simmer. Taste for salt. Float scallops in soup and
serve immediately in heated bowls. Garnish each portion with pumpkinseed
and 2 teaspoons herbs.
Note: Pumpkin and scallops can be smoked up to a day ahead of time, tightly
covered and refrigerated. When ready to finish cooking, proceed as above.
Soy Glazed Scallops
2 tsp. toasted sesame or roasted pumpkinseed oil
1 Tbs. reduced sodium soy sauce
1/2 tsp. sugar
1 Pinch cayenne
1 1/3 pounds bay scallops
1 medium onion -- chopped
2 tsp. peanut oil
1 tsp. jerk seasoning blend
Smoked Pumpkin
6 c. rich vegetable broth -- preferably low sodium
1 c. unsweetened coconut milk
Salt to taste (optional)
Soy Glazed Scallops
2 Tbs. unsalted toasted pumpkinseeds
1 bunch chopped cilantro -- flat leaf parsley or marjoram
leaves, as needed
Sea scallops can be substituted. Halve or quarter if very large. Mix
sesame or pumpkinseed oil with soy sauce, sugar and cayenne. Mix with
scallops and marinate for 20 minutes. Load smoker with apple wood and
smoke/cook scallops at 190 degrees for 30 minutes.
Smoked Pumpkin
6 c. small cubed pumpkin or butternut squash
Smoke pumpkin cubes, placed on mesh rack, 60 minutes at 190 or 45 minutes
at 200.
Sauté onion in peanut oil until soft. Add jerk seasoning: stir to coat. Add
Smoked Pumpkin and vegetable broth. Bring to a boil. Simmer partially
covered for 15 minutes. Puree in food processor or blender. Add coconut
milk, return to low-simmer. Taste for salt. Float scallops in soup and
serve immediately in heated bowls. Garnish each portion with pumpkinseed
and 2 teaspoons herbs.
Note: Pumpkin and scallops can be smoked up to a day ahead of time, tightly
covered and refrigerated. When ready to finish cooking, proceed as above.
Phyllo Wrapped Asparagus
Phyllo Wrapped Asparagus
8 or 9 asparagus spears, depending on size
1/2 (16-ounce) package frozen phyllo dough sheets, thawed
1/4 cup butter, melted
1/4 cup finely grated Parmesan
Preheat oven to 375F. Snap off the tough ends of the asparagus. Unwrap the phyllo and cut the stack in half lengthwise. Reserve 1 stack for later use. Cover the phyllo with a damp towel to keep it from drying out.
Take 1 sheet of phyllo and brush lightly with some melted butter. Sprinkle with some Parmesan. Place 2 to 3 asparagus spears on the short end of the sheet. Roll up, jelly-roll style. Place each piece, seam side down, on a baking sheet.
Brush with more melted butter and sprinkle with more Parmesan. Repeat until all the asparagus spears are used up.
Place baking sheet in oven and bake for 15 to 18 minutes, or until golden brown and crispy.
8 or 9 asparagus spears, depending on size
1/2 (16-ounce) package frozen phyllo dough sheets, thawed
1/4 cup butter, melted
1/4 cup finely grated Parmesan
Preheat oven to 375F. Snap off the tough ends of the asparagus. Unwrap the phyllo and cut the stack in half lengthwise. Reserve 1 stack for later use. Cover the phyllo with a damp towel to keep it from drying out.
Take 1 sheet of phyllo and brush lightly with some melted butter. Sprinkle with some Parmesan. Place 2 to 3 asparagus spears on the short end of the sheet. Roll up, jelly-roll style. Place each piece, seam side down, on a baking sheet.
Brush with more melted butter and sprinkle with more Parmesan. Repeat until all the asparagus spears are used up.
Place baking sheet in oven and bake for 15 to 18 minutes, or until golden brown and crispy.
Original Durkee Green Bean Casserole
Original Durkee Green Bean Casserole
2 cans (16 oz.) cut green beans drained
3/4 cup milk
1 can condensed cream of mushroom soup
1/8 teaspoon black pepper
1 can (2.8 oz.) Durkee French fried onions
Preheat oven to 350 degrees. In medium bowl, combine beans, milk, soup, pepper and 1/2 can onions.
Pour into 1 1/2 quart casserole. Bake, uncovered, at 350 degrees for 30 minutes or until heated through. Top with remaining onions; bake uncovered 5 minutes or until onions are golden brown.
2 cans (16 oz.) cut green beans drained
3/4 cup milk
1 can condensed cream of mushroom soup
1/8 teaspoon black pepper
1 can (2.8 oz.) Durkee French fried onions
Preheat oven to 350 degrees. In medium bowl, combine beans, milk, soup, pepper and 1/2 can onions.
Pour into 1 1/2 quart casserole. Bake, uncovered, at 350 degrees for 30 minutes or until heated through. Top with remaining onions; bake uncovered 5 minutes or until onions are golden brown.
Sweetened Condensed Milk
Sweetened Condensed Milk
Recipe By : Real Food for Real People
Serving Size : 34
1 cup Water
2 cups Sugar
1/4 cup Margarine
4 cups Powdered Milk -- instant
1 tablespoon Vanilla
In a large saucepan, bring water to a boil and remove from heat. Add sugar and margarine, then stir until dissolved. Pour hot mixture into blender. Add milk and vanilla, then blend until smooth. Makes 1 quart. Stores well in refrigerator for up to 2 months. (This can replace Eagle Brand Milk in recipes)
Recipe By : Real Food for Real People
Serving Size : 34
1 cup Water
2 cups Sugar
1/4 cup Margarine
4 cups Powdered Milk -- instant
1 tablespoon Vanilla
In a large saucepan, bring water to a boil and remove from heat. Add sugar and margarine, then stir until dissolved. Pour hot mixture into blender. Add milk and vanilla, then blend until smooth. Makes 1 quart. Stores well in refrigerator for up to 2 months. (This can replace Eagle Brand Milk in recipes)
Tuesday, November 22, 2011
Christmas-Comes- But-Once- A-Year-Chocolate Cake
Christmas-Comes- But-Once- A-Year-Chocolate Cake
Rum Butter Cream Frosting:
1/2 cup Rum
3/4 cup sugar
1 1/2 teaspoons corn syrup
6 egg yolks
1 teaspoon vanilla extract
1 1/2 cups butter
Cake:
3/4 cup flour
1/4 cup cocoa powder
1/4 teaspoon salt
6 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup sugar- superfine
6 Tablespoons butter-clarified
1/2 cup almonds, toasted and chopped
4 vanilla wafers
30 almonds, chocolate covered
Almond Chocolate Mousse:
1/2 cup heavy cream
7 teaspoons sugar
8 ounces semi-sweet chocolate, chopped
1 1/4 cups heavy cream
3/4 teaspoon almond extract
Rum Butter Cream Frosting:
heat rum, sugar, and corn syrup in saucepan over low heat, stirring gently, until sugar dissolves.
Wash down sides of pan with pastry brush dipped in ice water.
Clip candy thermometer to side of pan, raise heat to medium, and boil without stirring until syrup registers 240 degrees (softball stage).
Remove syrup from heat and let cool slightly. In a large bowl, beat egg yolks and vanilla until mixture is pale and thick and falls in ribbon when you lift beaters.
Add hot syrup to yolks by pouring down side of bowl a little at a time, beating in after each addition.
Let yolk mixture cool.
Add softened butter 1 Tablespoon at a time, beating well after each addition.
Frosting should be thick and perfectly smooth.
Use butter cream as soon as possible, or refrigerate up to three days.
When ready to use, bring to room temperature and beat until smooth.
Cake:
preheat oven to 350 degrees.
Prepare two 9 inch cake pans by greasing them, lining bottoms with wax paper circle, greasing wax paper, and dusting bottoms and sides with flour. Mix together flour, cocoa, and salt; set aside.
Bring eggs to room temperature.
Eggs achieve greater volume if they are warm when you beat them, so combine eggs, vanilla, and almond extract in large deep bowl placed in shallow bowl of hot tap water.
Beat with electric mixer until light and thick and quadrupled in volume. Add sugar 1 Tablespoon at a time, beating continuously.
Keep beating until mixture is thick and airy, like soft whipped cream, and thick rope of batter falls and sits on top of mixture for a few seconds when you lift beaters.
Gently fold in 1/4 flour mixture; repeat with remainder, 1/4 at a time.
Remove 1 cups batter to separate bowl and whisk in clarified butter.
Stir in chopped almonds.
Return mixture to remaining batter, 1/4 cup at a time, folding in gently but thoroughly.
Divide batter equally between prepared pans. Bake 25-30 minutes; when cake is done, center will spring back if lightly pressed, and cake will be pulling away from pans sides.
Let layers cool in pan on wire racks for 10 minutes, then run a knife around each layer. Turn out, peel off waxed paper, and turn right side up on racks to finish cooling.
When cool, wrap individually in plastic and freeze for 1 hour.
Almond Chocolate Mouse:
finely chop chocolate.
Scald 1/2 cup heavy cream with sugar, stirring to dissolve.
Pour hot cream over chopped chocolate and stir until chocolate is melted and mixture is smooth. Set aside to cool completely.
When cool, whip 1 1/4 cups heavy cream with almond extract just until stiff; do not over beat.
Fold whipped cream into chocolate mixture. Use as soon as possible.
To assemble cake: split each cake layer in half horizontally to make a total of four thin layers. Put one layer cut side up on cake plate and tuck strips of waxed paper under cake to keep plate neat while you assemble and decorate cake.
Spread first layer with 3/4 cup frosting and then with 3/4 cup mousse. Repeat with remaining layers, cut sides down, making a stack that ends with frosting.
Use remaining mousse to cover top and sides of cake.
Process vanilla wafers to fine crumbs; sprinkle some over top and sides of cake.
Use generous amount, since first layer of crumbs will darken as crumbs absorb moisture from cake. Press chocolate almonds around top edge to complete decorations.
Serve immediately, or put cake in freezer uncovered for 1 hour, until very firm, then cover with plastic wrap and return to freezer until one hour before serving.
Rum Butter Cream Frosting:
1/2 cup Rum
3/4 cup sugar
1 1/2 teaspoons corn syrup
6 egg yolks
1 teaspoon vanilla extract
1 1/2 cups butter
Cake:
3/4 cup flour
1/4 cup cocoa powder
1/4 teaspoon salt
6 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup sugar- superfine
6 Tablespoons butter-clarified
1/2 cup almonds, toasted and chopped
4 vanilla wafers
30 almonds, chocolate covered
Almond Chocolate Mousse:
1/2 cup heavy cream
7 teaspoons sugar
8 ounces semi-sweet chocolate, chopped
1 1/4 cups heavy cream
3/4 teaspoon almond extract
Rum Butter Cream Frosting:
heat rum, sugar, and corn syrup in saucepan over low heat, stirring gently, until sugar dissolves.
Wash down sides of pan with pastry brush dipped in ice water.
Clip candy thermometer to side of pan, raise heat to medium, and boil without stirring until syrup registers 240 degrees (softball stage).
Remove syrup from heat and let cool slightly. In a large bowl, beat egg yolks and vanilla until mixture is pale and thick and falls in ribbon when you lift beaters.
Add hot syrup to yolks by pouring down side of bowl a little at a time, beating in after each addition.
Let yolk mixture cool.
Add softened butter 1 Tablespoon at a time, beating well after each addition.
Frosting should be thick and perfectly smooth.
Use butter cream as soon as possible, or refrigerate up to three days.
When ready to use, bring to room temperature and beat until smooth.
Cake:
preheat oven to 350 degrees.
Prepare two 9 inch cake pans by greasing them, lining bottoms with wax paper circle, greasing wax paper, and dusting bottoms and sides with flour. Mix together flour, cocoa, and salt; set aside.
Bring eggs to room temperature.
Eggs achieve greater volume if they are warm when you beat them, so combine eggs, vanilla, and almond extract in large deep bowl placed in shallow bowl of hot tap water.
Beat with electric mixer until light and thick and quadrupled in volume. Add sugar 1 Tablespoon at a time, beating continuously.
Keep beating until mixture is thick and airy, like soft whipped cream, and thick rope of batter falls and sits on top of mixture for a few seconds when you lift beaters.
Gently fold in 1/4 flour mixture; repeat with remainder, 1/4 at a time.
Remove 1 cups batter to separate bowl and whisk in clarified butter.
Stir in chopped almonds.
Return mixture to remaining batter, 1/4 cup at a time, folding in gently but thoroughly.
Divide batter equally between prepared pans. Bake 25-30 minutes; when cake is done, center will spring back if lightly pressed, and cake will be pulling away from pans sides.
Let layers cool in pan on wire racks for 10 minutes, then run a knife around each layer. Turn out, peel off waxed paper, and turn right side up on racks to finish cooling.
When cool, wrap individually in plastic and freeze for 1 hour.
Almond Chocolate Mouse:
finely chop chocolate.
Scald 1/2 cup heavy cream with sugar, stirring to dissolve.
Pour hot cream over chopped chocolate and stir until chocolate is melted and mixture is smooth. Set aside to cool completely.
When cool, whip 1 1/4 cups heavy cream with almond extract just until stiff; do not over beat.
Fold whipped cream into chocolate mixture. Use as soon as possible.
To assemble cake: split each cake layer in half horizontally to make a total of four thin layers. Put one layer cut side up on cake plate and tuck strips of waxed paper under cake to keep plate neat while you assemble and decorate cake.
Spread first layer with 3/4 cup frosting and then with 3/4 cup mousse. Repeat with remaining layers, cut sides down, making a stack that ends with frosting.
Use remaining mousse to cover top and sides of cake.
Process vanilla wafers to fine crumbs; sprinkle some over top and sides of cake.
Use generous amount, since first layer of crumbs will darken as crumbs absorb moisture from cake. Press chocolate almonds around top edge to complete decorations.
Serve immediately, or put cake in freezer uncovered for 1 hour, until very firm, then cover with plastic wrap and return to freezer until one hour before serving.
BUTTERNUT SQUASH PIE
BUTTERNUT SQUASH PIE
1 unbaked pie crust
3/4 cup sugar
1 1/2 teaspoon pumpkin pie spice
1/2 teaspoon salt
15 oz. cooked squash (strained)
1 1/2 cups evaporated milk
2 eggs, beaten
Heat oven to 425°F. Place crust in 9-inch pie pan. Combine remaining ingredients. Pour into pan.
Bake 15 minutes; reduce oven temperature to 350°F. Bake 40 - 50 minutes longer.
Store in refrigerator.
1 unbaked pie crust
3/4 cup sugar
1 1/2 teaspoon pumpkin pie spice
1/2 teaspoon salt
15 oz. cooked squash (strained)
1 1/2 cups evaporated milk
2 eggs, beaten
Heat oven to 425°F. Place crust in 9-inch pie pan. Combine remaining ingredients. Pour into pan.
Bake 15 minutes; reduce oven temperature to 350°F. Bake 40 - 50 minutes longer.
Store in refrigerator.
Pumpkin Pie Pudding
Pumpkin Pie Pudding
15 oz. can solid pack pumpkin
12 oz. can evaporated milk
3/4 cup sugar
1/2 cup Bisquick baking mix
2 eggs; beaten
2 Tbsp. melted butter
2 1/2 tsp. pumpkin pie spice
In a large bowl mix together all ingredients. Transfer to crockpot coated with non-stick cooking spray. Cover and cook on LOW for 6-7 hours. Serve garnished with whipped cream
15 oz. can solid pack pumpkin
12 oz. can evaporated milk
3/4 cup sugar
1/2 cup Bisquick baking mix
2 eggs; beaten
2 Tbsp. melted butter
2 1/2 tsp. pumpkin pie spice
In a large bowl mix together all ingredients. Transfer to crockpot coated with non-stick cooking spray. Cover and cook on LOW for 6-7 hours. Serve garnished with whipped cream
Grated Sweet potato Pudding
Grated Sweet potato Pudding
4 eggs
2 cups milk
3 cups grated uncooked sweet potatoes
4 Tbsp butter, melted
2 cups brown sugar
1/2 tsp cinnamon
1/4 tsp cloves, allspice
1/4 tsp salt
Beat eggs slightly, add remaining ingredients, mix well and pour into a buttered baking dish. Bake in slow oven (325 F) 30 minutes, or until well browned, stirring occasionally.
Serves 8.
4 eggs
2 cups milk
3 cups grated uncooked sweet potatoes
4 Tbsp butter, melted
2 cups brown sugar
1/2 tsp cinnamon
1/4 tsp cloves, allspice
1/4 tsp salt
Beat eggs slightly, add remaining ingredients, mix well and pour into a buttered baking dish. Bake in slow oven (325 F) 30 minutes, or until well browned, stirring occasionally.
Serves 8.
Pumpkin Tart with Pecan Crust
Pumpkin Tart with Pecan Crust
Serves: 8
Traditional smells and tastes with a distinctively vegan personality.
INGREDIENTS
3/4 cup pecan halves
3/4 cup rolled oats
3/4 cup whole wheat pastry flour
1/2 teaspoon ground cinnamon
1 pinch salt
1/4 cup canola oil (save calories and fat by using applesauce instead)
3 tablespoons real maple syrup
1 cup soy milk
1/4 cup arrowroot powder or cornstarch
1 (15 ounce) can pumpkin puree
1/2 cup real maple syrup
1 tablespoon grated fresh ginger
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
DIRECTIONS
1. Preheat oven to 375 degrees F. Spray a 9 inch pie plate. Spread nuts over a baking pan. Toast for 7-10 minutes on middle shelf, or until the smell of nuts fills the kitchen. Set aside 16 pecan halves for garnish.
2. Combine oats, flour, remaining pecans, 1/2 teaspoon cinnamon, and a pinch of salt in a food processor. Pulse until mixture becomes a coarse meal. Whisk together oil and 3 tablespoons maple syrup, and mix into dry ingredients to form a soft dough. Press mixture into pie plate. Crimp edges. Bake for 10 minutes, and set aside to cool.
3. Blend soymilk and arrowroot in the food processor until the arrowroot is completely dissolved and the mixture is smooth, about 15 seconds. Add pumpkin, 1/2 cup maple syrup, ginger, 1 1/2 teaspoons cinnamon, 1/2 teaspoon salt, nutmeg, and cloves; blend until smooth. Pour filling into crust, and smooth the top.
4. Bake for about 35 minutes, or until the crust is lightly browned and the outside inch of the filling is set. Don't worry if the center is still soft; it firms up as the pie cools. Transfer pie to a wire the rack. Gently press toasted pecan halves into hot filling in 2 circles. Cool to room temperature, and then chill until set, about 3 hours. Serve chilled or at room temperature.
Serves: 8
Traditional smells and tastes with a distinctively vegan personality.
INGREDIENTS
3/4 cup pecan halves
3/4 cup rolled oats
3/4 cup whole wheat pastry flour
1/2 teaspoon ground cinnamon
1 pinch salt
1/4 cup canola oil (save calories and fat by using applesauce instead)
3 tablespoons real maple syrup
1 cup soy milk
1/4 cup arrowroot powder or cornstarch
1 (15 ounce) can pumpkin puree
1/2 cup real maple syrup
1 tablespoon grated fresh ginger
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
DIRECTIONS
1. Preheat oven to 375 degrees F. Spray a 9 inch pie plate. Spread nuts over a baking pan. Toast for 7-10 minutes on middle shelf, or until the smell of nuts fills the kitchen. Set aside 16 pecan halves for garnish.
2. Combine oats, flour, remaining pecans, 1/2 teaspoon cinnamon, and a pinch of salt in a food processor. Pulse until mixture becomes a coarse meal. Whisk together oil and 3 tablespoons maple syrup, and mix into dry ingredients to form a soft dough. Press mixture into pie plate. Crimp edges. Bake for 10 minutes, and set aside to cool.
3. Blend soymilk and arrowroot in the food processor until the arrowroot is completely dissolved and the mixture is smooth, about 15 seconds. Add pumpkin, 1/2 cup maple syrup, ginger, 1 1/2 teaspoons cinnamon, 1/2 teaspoon salt, nutmeg, and cloves; blend until smooth. Pour filling into crust, and smooth the top.
4. Bake for about 35 minutes, or until the crust is lightly browned and the outside inch of the filling is set. Don't worry if the center is still soft; it firms up as the pie cools. Transfer pie to a wire the rack. Gently press toasted pecan halves into hot filling in 2 circles. Cool to room temperature, and then chill until set, about 3 hours. Serve chilled or at room temperature.
Monday, November 21, 2011
Pumpkin-Amaretto Cheesecake
Pumpkin-Amaretto Cheesecake
Makes 10 servings
This is a spirited version of an old fashioned favorite. It is sinfully rich. However, an occasional piece of cheesecake can fit into a well balanced diet. Moderation is the key. Bake and refrigerate this cheesecake a day ahead for best results.
11 whole graham crackers, crushed (about 1-1/2 cups crumbs)
1/4 cup sugar
1/3 cup unsalted butter or margarine, melted
2 eight-ounce packages reduced fat or fat-free cream cheese, at room temperature
1 cup packed light brown sugar
2 cups fresh pumpkin puree or 1 16 ounce can solid pack pumpkin
2 egg yolks and 4 egg whites
1-1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
2 tablespoons flour
2 tablespoons: whipping cream and Amaretto
Whipped cream, optional
1. Preheat oven to 325F.
2. In a 9-inch springform pan, mix graham cracker crumbs, sugar and melted butter.
3. Using your clean fingers, press the mixture evenly onto the bottom and sides of the pan.
4. Bake 8 minutes. Remove from oven and cool.
5. In a large bowl using electric mixer (or place directly in a food processor) whip cream cheese until smooth. Stir in brown sugar; blend until thoroughly mixed.
6. Add pumpkin and add egg yolks one at a time, blending after each addition until smooth.
7. Add 1/2 the egg whites at a time, blending well after each addition.
8. Add cinnamon, nutmeg, flour, Amaretto and whipping cream, stir to blend.
9. Pour mixture into prepared crust. Set springform pan in a large roasting pan and fill with 1/2 inch tap water. Bake 1 hour, or until knife inserted in center comes out clean.
10. Remove from oven, chill 6 to 8 hours (or overnight) in the refrigerator. To serve, top with whipped cream if desired.
Makes 10 servings
This is a spirited version of an old fashioned favorite. It is sinfully rich. However, an occasional piece of cheesecake can fit into a well balanced diet. Moderation is the key. Bake and refrigerate this cheesecake a day ahead for best results.
11 whole graham crackers, crushed (about 1-1/2 cups crumbs)
1/4 cup sugar
1/3 cup unsalted butter or margarine, melted
2 eight-ounce packages reduced fat or fat-free cream cheese, at room temperature
1 cup packed light brown sugar
2 cups fresh pumpkin puree or 1 16 ounce can solid pack pumpkin
2 egg yolks and 4 egg whites
1-1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
2 tablespoons flour
2 tablespoons: whipping cream and Amaretto
Whipped cream, optional
1. Preheat oven to 325F.
2. In a 9-inch springform pan, mix graham cracker crumbs, sugar and melted butter.
3. Using your clean fingers, press the mixture evenly onto the bottom and sides of the pan.
4. Bake 8 minutes. Remove from oven and cool.
5. In a large bowl using electric mixer (or place directly in a food processor) whip cream cheese until smooth. Stir in brown sugar; blend until thoroughly mixed.
6. Add pumpkin and add egg yolks one at a time, blending after each addition until smooth.
7. Add 1/2 the egg whites at a time, blending well after each addition.
8. Add cinnamon, nutmeg, flour, Amaretto and whipping cream, stir to blend.
9. Pour mixture into prepared crust. Set springform pan in a large roasting pan and fill with 1/2 inch tap water. Bake 1 hour, or until knife inserted in center comes out clean.
10. Remove from oven, chill 6 to 8 hours (or overnight) in the refrigerator. To serve, top with whipped cream if desired.
Turkey Cranberry Salad in Wreath
Turkey Cranberry Salad in Wreath
2 8-ounce packages refrigerated crescent rolls
1/2 cup mayonnaise
2 tablespoons honey Dijon mustard
1/2 teaspoon coarsely ground black pepper
2 cups cooked turkey (or smoked), chopped
1/2 cup celery, sliced
3 tablespoons fresh parsley,snipped
1/2 cup dried cranberries
4 ounces Swiss cheese, shredded (1 cup)
1/4 cup walnuts, chopped
1 egg, separated
Preheat oven to 375 degrees F.
Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center, arrange 8 triangles in a circle on Large Round Stone. Corners of wide ends will touch and points will extend 1 inch beyond the edge. Match wide end of each remaining triangle to wide end of each outer triangle; seal seams with fingertips (points will overlap in center; do not seal).
Measure mayonnaise, mustard and pepper into bowl. Add turkey, celery, parsley and cranberries to bowl, grate cheese into bowl. Mix filling. Scoop filling over seams of dough, forming a circle.
Coarsely chop walnuts; sprinkle over filling. Beginning in center, lift one dough triangle across mixture. Continue alternating with outer strips, slightly overlapping to form wreath. Tuck last end under first.
Separate egg over a small bowl. Beat egg white lightly; brush over dough using pastry brush. Bake 25-30 minutes or until golden brown. Cut and serve.
Yield: 10 servings.
2 8-ounce packages refrigerated crescent rolls
1/2 cup mayonnaise
2 tablespoons honey Dijon mustard
1/2 teaspoon coarsely ground black pepper
2 cups cooked turkey (or smoked), chopped
1/2 cup celery, sliced
3 tablespoons fresh parsley,snipped
1/2 cup dried cranberries
4 ounces Swiss cheese, shredded (1 cup)
1/4 cup walnuts, chopped
1 egg, separated
Preheat oven to 375 degrees F.
Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center, arrange 8 triangles in a circle on Large Round Stone. Corners of wide ends will touch and points will extend 1 inch beyond the edge. Match wide end of each remaining triangle to wide end of each outer triangle; seal seams with fingertips (points will overlap in center; do not seal).
Measure mayonnaise, mustard and pepper into bowl. Add turkey, celery, parsley and cranberries to bowl, grate cheese into bowl. Mix filling. Scoop filling over seams of dough, forming a circle.
Coarsely chop walnuts; sprinkle over filling. Beginning in center, lift one dough triangle across mixture. Continue alternating with outer strips, slightly overlapping to form wreath. Tuck last end under first.
Separate egg over a small bowl. Beat egg white lightly; brush over dough using pastry brush. Bake 25-30 minutes or until golden brown. Cut and serve.
Yield: 10 servings.
Roast Turkey with Chestnut Stuffing
Roast Turkey with Chestnut Stuffing
2 pounds whole chestnuts
1 pound butter
2 cups minced onion
2 cups minced celery
20 slices bread, dried and coarsely crumbled
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried savory
1 teaspoon dried rosemary
1 (12-pound) whole turkey
1/2 teaspoon salt
1/4 teaspoon ground black pepper
With a sharp paring knife cut a cross on the flat side of each chestnut. In a large saucepan cover chestnuts with water and simmer for 5 minutes; drain.
While still hot, remove shells and inner brown skins. Return to saucepan with fresh water and boil until tender, 20 to 30 minutes. Drain and chop; set aside.
In a small saucepan melt butter. Add onions and celery; cook until limp. Transfer to a large mixing bowl and add bread crumbs, thyme, marjoram, savory and rosemary; mix thoroughly. Add chestnuts and mix thoroughly. Salt to taste.
Preheat oven to 350°F. Remove neck and giblets from turkey and set aside for gravy. Wash turkey inside and out with cold water; pat dry. Rub salt and pepper into body cavities.
Spoon stuffing into body cavities; do not pack tightly. (Any extra stuffing can be baked in a covered casserole in the oven with the turkey during the last hour of roasting time.) Close skin with skewers or twine and tie drumsticks together.
Place turkey on a rack in a roasting pan, uncovered, and bake for 20 minutes per pound. Test for doneness after three hours by poking with a fork to see if juices run clear and with a thermometer for an internal temperature of 175° to 180°F. If the turkey gets too dark before it's cooked through, place an aluminum foil 'tent' over the breast.
Remove from oven, place on platter, and allow turkey to stand, loosely covered, for 20 minutes. Remove stuffing to serving bowl. Carve turkey and arrange on serving platter. Makes 12 servings.
~*From Lanie's Kitchen*~
2 pounds whole chestnuts
1 pound butter
2 cups minced onion
2 cups minced celery
20 slices bread, dried and coarsely crumbled
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried savory
1 teaspoon dried rosemary
1 (12-pound) whole turkey
1/2 teaspoon salt
1/4 teaspoon ground black pepper
With a sharp paring knife cut a cross on the flat side of each chestnut. In a large saucepan cover chestnuts with water and simmer for 5 minutes; drain.
While still hot, remove shells and inner brown skins. Return to saucepan with fresh water and boil until tender, 20 to 30 minutes. Drain and chop; set aside.
In a small saucepan melt butter. Add onions and celery; cook until limp. Transfer to a large mixing bowl and add bread crumbs, thyme, marjoram, savory and rosemary; mix thoroughly. Add chestnuts and mix thoroughly. Salt to taste.
Preheat oven to 350°F. Remove neck and giblets from turkey and set aside for gravy. Wash turkey inside and out with cold water; pat dry. Rub salt and pepper into body cavities.
Spoon stuffing into body cavities; do not pack tightly. (Any extra stuffing can be baked in a covered casserole in the oven with the turkey during the last hour of roasting time.) Close skin with skewers or twine and tie drumsticks together.
Place turkey on a rack in a roasting pan, uncovered, and bake for 20 minutes per pound. Test for doneness after three hours by poking with a fork to see if juices run clear and with a thermometer for an internal temperature of 175° to 180°F. If the turkey gets too dark before it's cooked through, place an aluminum foil 'tent' over the breast.
Remove from oven, place on platter, and allow turkey to stand, loosely covered, for 20 minutes. Remove stuffing to serving bowl. Carve turkey and arrange on serving platter. Makes 12 servings.
~*From Lanie's Kitchen*~
Marvelous Chocolate Mint Cookies
Marvelous Chocolate Mint Cookies
Makes about 3 dozen
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter
3/4 cup packed light brown sugar
6 ounces bittersweet chocolate , chopped
1 large egg
36 pieces Andes chocolate mints (about 1/2 pound), unwrapped
1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
2. Combine flour, baking soda, and salt in medium bowl. Melt butter and brown sugar in medium saucepan over low heat. Add chocolate, cover pan with lid, and let stand off heat until chocolate melts, about 4 minutes. Stir until smooth, transfer chocolate to bowl of electric mixer, and let cool, about 10 minutes. 3. With electric mixer on medium speed, beat egg into cooled chocolate mixture until thoroughly combined. Reduce speed to low and mix in flour mixture until just combined, about 1 minute. Cover dough with plastic wrap and refrigerate until firm, about 1 hour.
4. Roll 2 teaspoons dough into 1-inch balls and place 2 inches apart on prepared baking sheets. Bake until cookies are just set, 10 to 12 minutes, rotating and switching baking sheets halfway through baking time. Remove from oven, top each hot cookie with 1 mint, and allow chocolate to soften, about 1 minute. Using knife, spread softened mint over top of cookie and transfer to rack to cool completely, about 30 minutes. (Cookies can be stored in airtight container at room temperature for up to 1 week.)
Makes about 3 dozen
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter
3/4 cup packed light brown sugar
6 ounces bittersweet chocolate , chopped
1 large egg
36 pieces Andes chocolate mints (about 1/2 pound), unwrapped
1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
2. Combine flour, baking soda, and salt in medium bowl. Melt butter and brown sugar in medium saucepan over low heat. Add chocolate, cover pan with lid, and let stand off heat until chocolate melts, about 4 minutes. Stir until smooth, transfer chocolate to bowl of electric mixer, and let cool, about 10 minutes. 3. With electric mixer on medium speed, beat egg into cooled chocolate mixture until thoroughly combined. Reduce speed to low and mix in flour mixture until just combined, about 1 minute. Cover dough with plastic wrap and refrigerate until firm, about 1 hour.
4. Roll 2 teaspoons dough into 1-inch balls and place 2 inches apart on prepared baking sheets. Bake until cookies are just set, 10 to 12 minutes, rotating and switching baking sheets halfway through baking time. Remove from oven, top each hot cookie with 1 mint, and allow chocolate to soften, about 1 minute. Using knife, spread softened mint over top of cookie and transfer to rack to cool completely, about 30 minutes. (Cookies can be stored in airtight container at room temperature for up to 1 week.)
Brown Rice and Squash Crockpot "Risotto"
Brown Rice and Squash Crockpot "Risotto"
Servings: 2 - 4
3/4 cup uncooked short-grain brown rice
1 medium acorn or other winter squash, peeled and diced
1 medium onion, chopped
1 large carrot, diced
1 tsp black pepper
4 cups water or veggie "chicken" broth
2 cubes veggie "chicken" boullion if using water
balsamic vinegar (optional)
Ok, so it's not real risotto, but you don't have to babysit it like real risotto and it tastes great!
Sauté onion in non-stick skillet until brown and caramelized.
Add onion and all other ingredients except balsamic vinegar to crock-pot. Cook on high for 3- 4 hours. (Check water towards the end of cooking to make sure it is not getting too dry)
Garnish with a drizzle of balsamic vinegar before serving
Servings: 2 - 4
3/4 cup uncooked short-grain brown rice
1 medium acorn or other winter squash, peeled and diced
1 medium onion, chopped
1 large carrot, diced
1 tsp black pepper
4 cups water or veggie "chicken" broth
2 cubes veggie "chicken" boullion if using water
balsamic vinegar (optional)
Ok, so it's not real risotto, but you don't have to babysit it like real risotto and it tastes great!
Sauté onion in non-stick skillet until brown and caramelized.
Add onion and all other ingredients except balsamic vinegar to crock-pot. Cook on high for 3- 4 hours. (Check water towards the end of cooking to make sure it is not getting too dry)
Garnish with a drizzle of balsamic vinegar before serving
Sunday, November 20, 2011
BUTTERNUT SQUASH CASSEROLE
BUTTERNUT SQUASH CASSEROLE
Categories: Casseroles, Holiday, Vegetables
Yield: 10 Servings
2 1/2 lb Butternut squash -(up to 5 lb)
1 Carrot (2 if use -more squash)
1 c Rolled oats -(uncooked oatmeal)
12 oz Green peas
1 tb Butter
2 Eggs, beaten -frothy
1 pinch Salt
5 tb Cinnamon sugar -(or less)
1/2 ts Vanilla
Boil squash and carrot together until the carrot is tender. Allow both to cool. Slide skin off carrot. Being careful with squash, remove its seeds and peel. Blend carrots and squash together. Don't over-blend: preserve some texture. Add cinnamon sugar and salt to taste.
Add frothy eggs to carrot/squash mixture. Grease an 8-inch loaf pan. Coat the grease with oatmeal. Mix about 1/2 cup oatmeal into casserole. Gently fold in green peas, then put mixture in casserole pan. Sprinkle remaining oatmeal on top and dot with butter. Bake at 350 degrees F. 30 to 40 minutes until brown on top.
Once cooked, it can be served immediately or frozen for later consumption.
NOTES: * Butternut squash and carrot casserole -- A delicious Thanksgiving or Christmas casserole. My mother makes this at the holidays. I don't know where she originally got the recipe. Yield: Serves 10.
* Cinnamon sugar is a mixture of sugar and powdered cinnamon. Commercial cinnamon sugar mixtures are mostly sugar. My mom prepares her own mixture with the emphasis decidedly on the cinnamon.
Categories: Casseroles, Holiday, Vegetables
Yield: 10 Servings
2 1/2 lb Butternut squash -(up to 5 lb)
1 Carrot (2 if use -more squash)
1 c Rolled oats -(uncooked oatmeal)
12 oz Green peas
1 tb Butter
2 Eggs, beaten -frothy
1 pinch Salt
5 tb Cinnamon sugar -(or less)
1/2 ts Vanilla
Boil squash and carrot together until the carrot is tender. Allow both to cool. Slide skin off carrot. Being careful with squash, remove its seeds and peel. Blend carrots and squash together. Don't over-blend: preserve some texture. Add cinnamon sugar and salt to taste.
Add frothy eggs to carrot/squash mixture. Grease an 8-inch loaf pan. Coat the grease with oatmeal. Mix about 1/2 cup oatmeal into casserole. Gently fold in green peas, then put mixture in casserole pan. Sprinkle remaining oatmeal on top and dot with butter. Bake at 350 degrees F. 30 to 40 minutes until brown on top.
Once cooked, it can be served immediately or frozen for later consumption.
NOTES: * Butternut squash and carrot casserole -- A delicious Thanksgiving or Christmas casserole. My mother makes this at the holidays. I don't know where she originally got the recipe. Yield: Serves 10.
* Cinnamon sugar is a mixture of sugar and powdered cinnamon. Commercial cinnamon sugar mixtures are mostly sugar. My mom prepares her own mixture with the emphasis decidedly on the cinnamon.
BEEF TZIMMES WITH BUTTERNUT SQUASH
I saved the note included in this recipe because it was interesting, but somehow I missed the name of whoever sent it. I would love to give credit because it looks wonderful.
Tzimmes, for the uninitiated, is a sweet, slow-cooked Jewish stew or casserole that usually features root vegetables, honey, cinnamon and prunes but has as many variations as there are Jewish families. Growing up we ate it mostly for Passover or Rosh Hashanah. I've labelled it as a Thanksgiving recipe as well, simply because of the seasonal nature of the ingredients. The word tzimmes is used to refer to "a state of confusion" or "to make a fuss about something" in Yiddish, though from what I've heard it actually originates from the words zum ("to the") and essen ("eating"). Don't quote me on that, I speak only a bissel of Yiddish.
Some of you have made and enjoyed my vegetarian tzimmes recipe. Well, here's a delicious twist for the meat lovers out there. Slightly adapted from this recipe, this tzimmes features tender, slow-cooked beef and sweet butternut squash. It makes a wonderful and filling main dish. I love it! Many thanks to Mirj, who shared this recipe and considers it a family favorite. Es gezunterheyt!
BEEF TZIMMES WITH BUTTERNUT SQUASH
2 lbs boneless lean beef chuck, trimmed of fat
2 Tbsp vegetable oil
1 large onion, chopped
2 large carrots, peeled and cut in 1 inch chunks
1 tsp salt
Freshly ground black pepper, to taste
2 to 2 1/2 cups water
2 lbs butternut squash
2 tablespoons honey
1/2 teaspoon ground cinnamon
1 1/4 cups prunes, pitted and cut in half
Juice of 1 large orange
Cut beef into 1 1/2- 2 inch pieces and pat them dry. Heat 1 tablespoon of oil in a heavy stew pan. Add the beef cubes in 2 batches, browning each lightly on all sides over medium-high heat and removing browned meat with a slotted spoon to a plate.
Add remaining oil and heat it. Add onion and saute over medium heat, until brown, stirring often. Return meat to pan, along with any juices on plate. Add carrots, salt, a generous amount of fresh ground pepper, and enough water to just cover the meat and vegetables. Bring to a boil, skimming fat off the top occasionally. Cover and simmer over low heat, stirring occasionally, for 1.5 to 2 hours, or until the beef is tender.
Peel the squash and cut it in half lengthwise. Remove seeds from cavity and cut squash into 1" cubes. Add honey, orange juice, cinnamon and squash to the stew, pushing the squash pieces into the liquid. Cover and simmer for 10 to 15 minutes, stirring occasionally. Add prunes and cook for an additional 15 minutes or until squash is tender. Adjust seasoning and serve hot.
Tzimmes, for the uninitiated, is a sweet, slow-cooked Jewish stew or casserole that usually features root vegetables, honey, cinnamon and prunes but has as many variations as there are Jewish families. Growing up we ate it mostly for Passover or Rosh Hashanah. I've labelled it as a Thanksgiving recipe as well, simply because of the seasonal nature of the ingredients. The word tzimmes is used to refer to "a state of confusion" or "to make a fuss about something" in Yiddish, though from what I've heard it actually originates from the words zum ("to the") and essen ("eating"). Don't quote me on that, I speak only a bissel of Yiddish.
Some of you have made and enjoyed my vegetarian tzimmes recipe. Well, here's a delicious twist for the meat lovers out there. Slightly adapted from this recipe, this tzimmes features tender, slow-cooked beef and sweet butternut squash. It makes a wonderful and filling main dish. I love it! Many thanks to Mirj, who shared this recipe and considers it a family favorite. Es gezunterheyt!
BEEF TZIMMES WITH BUTTERNUT SQUASH
2 lbs boneless lean beef chuck, trimmed of fat
2 Tbsp vegetable oil
1 large onion, chopped
2 large carrots, peeled and cut in 1 inch chunks
1 tsp salt
Freshly ground black pepper, to taste
2 to 2 1/2 cups water
2 lbs butternut squash
2 tablespoons honey
1/2 teaspoon ground cinnamon
1 1/4 cups prunes, pitted and cut in half
Juice of 1 large orange
Cut beef into 1 1/2- 2 inch pieces and pat them dry. Heat 1 tablespoon of oil in a heavy stew pan. Add the beef cubes in 2 batches, browning each lightly on all sides over medium-high heat and removing browned meat with a slotted spoon to a plate.
Add remaining oil and heat it. Add onion and saute over medium heat, until brown, stirring often. Return meat to pan, along with any juices on plate. Add carrots, salt, a generous amount of fresh ground pepper, and enough water to just cover the meat and vegetables. Bring to a boil, skimming fat off the top occasionally. Cover and simmer over low heat, stirring occasionally, for 1.5 to 2 hours, or until the beef is tender.
Peel the squash and cut it in half lengthwise. Remove seeds from cavity and cut squash into 1" cubes. Add honey, orange juice, cinnamon and squash to the stew, pushing the squash pieces into the liquid. Cover and simmer for 10 to 15 minutes, stirring occasionally. Add prunes and cook for an additional 15 minutes or until squash is tender. Adjust seasoning and serve hot.
Pumpkin Crèmes Brûlées
Pumpkin Crèmes Brûlées
Makes 12 servings
3 cups milk
1 1/2 cup pumpkin puree, canned, frozen or freshly prepared
1 cup light brown sugar, packed
5 eggs, lightly beaten
3 tablespoon unsalted butter or margarine, melted
1 1/2 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
1/2 cup sugar, divided
1. Preheat oven to 350 degrees.
2. In a small saucepan, heat milk to just below boiling, bubbles will form all over the surface (scalded milk is heated to 180 to 185F).
3. In a medium bowl, lightly beat eggs with a wire whisk. Add pumpkin, brown sugar, butter, spice, and vanilla. Mix until well blended.
4. Gradually whisk in hot milk. Mix well until all ingredients are combined.
5. Evenly divide pumpkin mixture among 12 six-ounce custard cups. Place cups in two
by 13 in. baking pans. Place pans on oven rack and add hot tap water to the pans until the water is halfway up sides of cups.
6. Bake 35-40 minutes. Check after 35 minutes. Custard centers should be slightly wobbly. Remove custard from oven and allow to cool in water bath. Cover with plastic wrap and refrigerate.
7. Just before serving, preheat oven broiler. Sprinkle 2 teaspoons sugar on each custard. Arrange on a baking sheet and place under hot broiler. Broil until sugar melts and bubbles. Watch closely to prevent burning. Sugar should be lightly brown and caramelized. Or hold a propane kitchen torch (also called a salamander) about 2-inches from custard tops to caramelize sugar. Serve at once. Refrigerate leftovers for up to 5 days.
Makes 12 servings
3 cups milk
1 1/2 cup pumpkin puree, canned, frozen or freshly prepared
1 cup light brown sugar, packed
5 eggs, lightly beaten
3 tablespoon unsalted butter or margarine, melted
1 1/2 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
1/2 cup sugar, divided
1. Preheat oven to 350 degrees.
2. In a small saucepan, heat milk to just below boiling, bubbles will form all over the surface (scalded milk is heated to 180 to 185F).
3. In a medium bowl, lightly beat eggs with a wire whisk. Add pumpkin, brown sugar, butter, spice, and vanilla. Mix until well blended.
4. Gradually whisk in hot milk. Mix well until all ingredients are combined.
5. Evenly divide pumpkin mixture among 12 six-ounce custard cups. Place cups in two
by 13 in. baking pans. Place pans on oven rack and add hot tap water to the pans until the water is halfway up sides of cups.
6. Bake 35-40 minutes. Check after 35 minutes. Custard centers should be slightly wobbly. Remove custard from oven and allow to cool in water bath. Cover with plastic wrap and refrigerate.
7. Just before serving, preheat oven broiler. Sprinkle 2 teaspoons sugar on each custard. Arrange on a baking sheet and place under hot broiler. Broil until sugar melts and bubbles. Watch closely to prevent burning. Sugar should be lightly brown and caramelized. Or hold a propane kitchen torch (also called a salamander) about 2-inches from custard tops to caramelize sugar. Serve at once. Refrigerate leftovers for up to 5 days.
Christmas Blossom
Christmas Blossom
2 cups fresh or frozen peach slices
1/4 cup sugar
3/4 cup vodka
3 Tbs. peach schnapps
Ice cubes
Garnish: fresh mint sprigs
Process first 4 ingredients in a blender until smooth. Add ice cubes to mixture in blender to 5-cup level; process until smooth. Pour into glasses; garnish, if desired. Serve immediately. Yield: 4-1/4 cups.
From Southern Living
2 cups fresh or frozen peach slices
1/4 cup sugar
3/4 cup vodka
3 Tbs. peach schnapps
Ice cubes
Garnish: fresh mint sprigs
Process first 4 ingredients in a blender until smooth. Add ice cubes to mixture in blender to 5-cup level; process until smooth. Pour into glasses; garnish, if desired. Serve immediately. Yield: 4-1/4 cups.
From Southern Living
Cranberry, Sausage and Apple Stuffing
Cranberry, Sausage and Apple Stuffing
12 cups dried bread cubes
1 pound sweet Italian sausage, casings removed
1/4 cup butter
4 cups chopped onions
4 teaspoons poultry seasoning
2 cups chopped celery
2 to 3 tart green apples, peeled, cored and chopped
1 cup dried cranberries
2 teaspoons chopped dried rosemary
1 1/3 cups chicken stock
Salt and freshly ground black pepper to taste
Cook sausage, crumbling, in a large skillet over medium heat. Remove sausage to a large mixing bowl with a slotted spoon. Drain grease from skillet.
Into the same skillet, melt the butter; add the onions, apples, celery and poultry seasoning; sauté until softened. Stir in the rosemary and dried cranberries. Add mixture to sausage in bowl, add the dried bread cubes and season with salt and pepper. Toss to combine and moisten with the chicken stock.
Stuff turkey with about 5 cups for a 14 pound turkey. Add additional chicken stock to moisten stuffing, if needed. Remaining stuffing can be baked in a covered, greased baking dish at 350*F (180*C) for about 45 minutes. Uncover and bake for another 15 minutes to brown top.
Makes 12 servings.
12 cups dried bread cubes
1 pound sweet Italian sausage, casings removed
1/4 cup butter
4 cups chopped onions
4 teaspoons poultry seasoning
2 cups chopped celery
2 to 3 tart green apples, peeled, cored and chopped
1 cup dried cranberries
2 teaspoons chopped dried rosemary
1 1/3 cups chicken stock
Salt and freshly ground black pepper to taste
Cook sausage, crumbling, in a large skillet over medium heat. Remove sausage to a large mixing bowl with a slotted spoon. Drain grease from skillet.
Into the same skillet, melt the butter; add the onions, apples, celery and poultry seasoning; sauté until softened. Stir in the rosemary and dried cranberries. Add mixture to sausage in bowl, add the dried bread cubes and season with salt and pepper. Toss to combine and moisten with the chicken stock.
Stuff turkey with about 5 cups for a 14 pound turkey. Add additional chicken stock to moisten stuffing, if needed. Remaining stuffing can be baked in a covered, greased baking dish at 350*F (180*C) for about 45 minutes. Uncover and bake for another 15 minutes to brown top.
Makes 12 servings.
Butternut Tart
The recipe for tomato-basil pie reminded me of this tart recipe I have - again using butternut squash which I absolutely love. I suppose this is more of a main dish than a side dish because all you need to do is add a nice salad and you have dinner.
Butternut Tart
6 tablespoons (3/4 stick) butter
1/2 cup peeled apple slices
2 cups cooked pureed butternut squash
1 cup finely chopped onion
1/4 cup packed brown sugar
1/4 cup orange liqueur (such as Grand Marnier, Cointreau, or Triple Sec)
1 tablespoon curry powder
3 eggs
1/2 cup light cream
Salt and pepper to taste
1 baked tart shell or deep dish pie shell (9-inch)
Saute apple in 1 tablespoon butter until tender; puree in blender or processor. Combine with pureed squash in large bowl. Saute onion in 1 tablespoon butter and add to squash. Melt the rest of the butter and add brown sugar, orange liqueur, and curry.
Cook until well blended. Add to squash, long with eggs, cream, and salt and pepper. Whisk until well blended. Pour in pre-baked tart shell and bake at 350 degrees approximately 1 hour. Let stand 10-15 minutes before serving.
Serves 4 to 6.
(From Worldwide Recipes (Michele))
Butternut Tart
6 tablespoons (3/4 stick) butter
1/2 cup peeled apple slices
2 cups cooked pureed butternut squash
1 cup finely chopped onion
1/4 cup packed brown sugar
1/4 cup orange liqueur (such as Grand Marnier, Cointreau, or Triple Sec)
1 tablespoon curry powder
3 eggs
1/2 cup light cream
Salt and pepper to taste
1 baked tart shell or deep dish pie shell (9-inch)
Saute apple in 1 tablespoon butter until tender; puree in blender or processor. Combine with pureed squash in large bowl. Saute onion in 1 tablespoon butter and add to squash. Melt the rest of the butter and add brown sugar, orange liqueur, and curry.
Cook until well blended. Add to squash, long with eggs, cream, and salt and pepper. Whisk until well blended. Pour in pre-baked tart shell and bake at 350 degrees approximately 1 hour. Let stand 10-15 minutes before serving.
Serves 4 to 6.
(From Worldwide Recipes (Michele))
Macadamia Butter Cookies with Dried Cranberries
Macadamia Butter Cookies with Dried Cranberries
The dough is somewhat sticky; chilling it briefly makes handling easier.
2/3 cup macadamia nuts
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
1 large egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup sweetened dried cranberries, chopped
1 tablespoon granulated sugar
Preheat oven to 375°.
Place nuts in a food processor; process until smooth (about 2 minutes), scraping sides of bowl once. Combine macadamia butter, 1/2 cup granulated sugar, and brown sugar in a large bowl; beat with a mixer at medium speed. Add vanilla and egg; beat well.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, salt, and ground nutmeg, stirring with a whisk. Add flour mixture to sugar mixture; beat at low speed just until combined (mixture will be very thick). Stir in chopped cranberries. Chill 10 minutes.
Divide chilled dough into 30 equal portions; roll each portion into a ball. Place 1 tablespoon granulated sugar in a small bowl. Lightly press each ball into sugar; place each ball, sugar side up, on a baking sheet covered with parchment paper.
Gently press the top of each cookie with a fork. Dip the fork in water; gently press the top of each cookie again to form a crisscross pattern. Place 15 cookies on each of 2 baking sheets.
Bake cookies, 1 baking sheet at a time, at 375° for 9 minutes or until golden. Remove cookies from pan; cool on a wire rack. Repeat procedure with remaining cookies.
Yield: 30 servings (serving size: 1 cookie)
The dough is somewhat sticky; chilling it briefly makes handling easier.
2/3 cup macadamia nuts
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
1 large egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup sweetened dried cranberries, chopped
1 tablespoon granulated sugar
Preheat oven to 375°.
Place nuts in a food processor; process until smooth (about 2 minutes), scraping sides of bowl once. Combine macadamia butter, 1/2 cup granulated sugar, and brown sugar in a large bowl; beat with a mixer at medium speed. Add vanilla and egg; beat well.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, salt, and ground nutmeg, stirring with a whisk. Add flour mixture to sugar mixture; beat at low speed just until combined (mixture will be very thick). Stir in chopped cranberries. Chill 10 minutes.
Divide chilled dough into 30 equal portions; roll each portion into a ball. Place 1 tablespoon granulated sugar in a small bowl. Lightly press each ball into sugar; place each ball, sugar side up, on a baking sheet covered with parchment paper.
Gently press the top of each cookie with a fork. Dip the fork in water; gently press the top of each cookie again to form a crisscross pattern. Place 15 cookies on each of 2 baking sheets.
Bake cookies, 1 baking sheet at a time, at 375° for 9 minutes or until golden. Remove cookies from pan; cool on a wire rack. Repeat procedure with remaining cookies.
Yield: 30 servings (serving size: 1 cookie)
Roast Turkey With Cranberry-Apricot Stuffing
Roast Turkey With Cranberry-Apricot Stuffing
14 pounds Honeysuckle White Whole Turkey, thawed
1 teaspoon black pepper, freshly ground
6 cups bread, torn into large pieces (day-old, baguette preferred)
2 tablespoons unsalted butter
1 cup onion, finely chopped
2 cloves garlic, minced
2 1/2 cups chicken broth, boiling
1/2 cup cranberries, dried and chopped
3/4 cup apricots, dried and chopped
3 tablespoons rosemary, fresh and minced
3 tablespoons thyme, fresh and minced
1 teaspoon salt
1 teaspoon black pepper, freshly ground
Place bread in a large bowl and set aside. Melt the butter in a small saucepan over medium heat. Add the onion and garlic and saute until translucent. Add the broth and pour the mixture over the bread. Stir to make sure all bread chunks become soaked. Let stand for 15 minutes or until cool enough to handle. Squeeze the bread with your hands to make a thick paste. Add the dried fruit, herbs, salt and pepper, and continue to work the mixture with your hands until well blended.
Preheat oven to 325 F. Remove the neck and giblets from the turkey and set aside for gravy (see giblet gravy recipe). Rub the turkey inside and out with the salt and pepper mix.
Fill the body and neck cavities loosely with the stuffing. Fasten the flaps with turkey skewers. Tie the legs together at the bottom using kitchen thread.
Place the turkey, breast side up, in a rack in a roasting pan and roast for 12 to 15 minutes per pound, basting it often with pan drippings.
When the breast is golden, cover the turkey loosely with aluminum foil. Continue to cook, basting the legs, until a thermometer registers 175 F. to 180 F. in the thickest part of the thigh, (near the body but not touching the bone). Remove and let stand for 20 minutes, loosely covered with the foil before carving. Makes 7 servings.
~*From Lanie's Kitchen*~
14 pounds Honeysuckle White Whole Turkey, thawed
1 teaspoon black pepper, freshly ground
6 cups bread, torn into large pieces (day-old, baguette preferred)
2 tablespoons unsalted butter
1 cup onion, finely chopped
2 cloves garlic, minced
2 1/2 cups chicken broth, boiling
1/2 cup cranberries, dried and chopped
3/4 cup apricots, dried and chopped
3 tablespoons rosemary, fresh and minced
3 tablespoons thyme, fresh and minced
1 teaspoon salt
1 teaspoon black pepper, freshly ground
Place bread in a large bowl and set aside. Melt the butter in a small saucepan over medium heat. Add the onion and garlic and saute until translucent. Add the broth and pour the mixture over the bread. Stir to make sure all bread chunks become soaked. Let stand for 15 minutes or until cool enough to handle. Squeeze the bread with your hands to make a thick paste. Add the dried fruit, herbs, salt and pepper, and continue to work the mixture with your hands until well blended.
Preheat oven to 325 F. Remove the neck and giblets from the turkey and set aside for gravy (see giblet gravy recipe). Rub the turkey inside and out with the salt and pepper mix.
Fill the body and neck cavities loosely with the stuffing. Fasten the flaps with turkey skewers. Tie the legs together at the bottom using kitchen thread.
Place the turkey, breast side up, in a rack in a roasting pan and roast for 12 to 15 minutes per pound, basting it often with pan drippings.
When the breast is golden, cover the turkey loosely with aluminum foil. Continue to cook, basting the legs, until a thermometer registers 175 F. to 180 F. in the thickest part of the thigh, (near the body but not touching the bone). Remove and let stand for 20 minutes, loosely covered with the foil before carving. Makes 7 servings.
~*From Lanie's Kitchen*~
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