Spaghetti Squash Supreme
1 large spaghetti squash (about 3-1/2 lbs.)
4 bacon strips, diced
3 TSP butter or margarine
1 TBSP brown sugar
1/2 tsp salt
1/4 tsp. pepper
1/2 cup shredded Swiss cheese
Cut squash in half lengthwise; discard seeds. Place one squash half cut side down on a microwave-safe plate. Cover and microwave on high for 8 minutes or until easily pierced with a fork, turning once. Repeat with the second squash half. When cool enough to handle, scoop out squash, separating strands with a fork; set aside.
In a skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving drippings. Add the butter, brown sugar, salt and pepper to the drippings. Stir in squash and bacon; heat through. Remove from the heat; stir in cheese just until blended. Serve immediately.
YIELD: 4 servings
Saturday, October 22, 2011
SYRIAN PUMPKIN PATTIES
SYRIAN PUMPKIN PATTIES
Kibbet Yatkeen
These flavorful patties, which contain no eggs, are denser and more healthful than typical Western pancakes. In Syria, bulgur supplies the body in these patties, but in America some cooks discovered that oats make a suitable substitute. Of course, traditionalists insist on bulgur. Syrians tend to prefer their pumpkin pancakes savory and somewhat spicy, while Sephardim from Turkey and Greece generally like them slightly sweet. These might be served at a Syrian Hanukkah meal alongside bazargan (Syrian bulgur relish), yerba (stuffed grape leaves), spinach salad, and rice with pine nuts.
1 cup fine bulgur
2 cups warm water
2 cups mashed cooked pumpkin (about 2 1/2 pounds raw) or 16 ounces
pure-pack canned pumpkin
1 cup whole-wheat or unbleached all-purpose flour
1/2 cup cold water
1 onion, chopped
3 to 4 cloves garlic, minced
About 1/2 teaspoon table salt or 1 teaspoon kosher salt
1/2 teaspoon ground coriander
1/2 teaspoon ground black pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground cumin
Pinch of Aleppo or cayenne pepper
Vegetable oil for frying
1. Put the bulgur in a medium bowl, add the warm water, and let soak for 30 minutes. Drain.
2. Transfer the bulgur to a food processor. Add all of the remaining ingredients except the oil and process until smooth. If the mixture is too thin, add a little more flour. Using floured hands, shape into oval patties about 2 inches long, 1 inch wide, and 1/2 inch thick, tapering the ends.
3. Heat 1/4 inch oil in a large skillet over medium heat. In batches, fry the patties, turning once, until golden brown, about 2 minutes per side. Serve warm or at room temperature.
VARIATIONS
Sephardic Pumpkin Patties (Fritadas de Calabaza): This batter is looser than the bulgur version and is dropped from a spoon. Omit the bulgur, the 1/2 cup cold water, the onion, garlic, coriander, pepper, allspice, cumin, and Aleppo pepper. Add 3 large eggs, 2 to 8 tablespoons granulated or packed brown sugar, 2 teaspoons ground cinnamon, 1/2 teaspoon freshly ground nutmeg, and a pinch of ground
ginger.
Syrian Baked Pumpkin Casserole (Kibbet Yatkeen bi Seniyeh): Spread the pumpkin mixture in an oiled 9-inch square baking pan. Cut into diamonds or 1 1/2-inch squares, drizzle with 1/4 cup vegetable oil, and bake in a preheated 375°F oven until golden brown, about 45 minutes.
Makes about 12 patties.
Kibbet Yatkeen
These flavorful patties, which contain no eggs, are denser and more healthful than typical Western pancakes. In Syria, bulgur supplies the body in these patties, but in America some cooks discovered that oats make a suitable substitute. Of course, traditionalists insist on bulgur. Syrians tend to prefer their pumpkin pancakes savory and somewhat spicy, while Sephardim from Turkey and Greece generally like them slightly sweet. These might be served at a Syrian Hanukkah meal alongside bazargan (Syrian bulgur relish), yerba (stuffed grape leaves), spinach salad, and rice with pine nuts.
1 cup fine bulgur
2 cups warm water
2 cups mashed cooked pumpkin (about 2 1/2 pounds raw) or 16 ounces
pure-pack canned pumpkin
1 cup whole-wheat or unbleached all-purpose flour
1/2 cup cold water
1 onion, chopped
3 to 4 cloves garlic, minced
About 1/2 teaspoon table salt or 1 teaspoon kosher salt
1/2 teaspoon ground coriander
1/2 teaspoon ground black pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground cumin
Pinch of Aleppo or cayenne pepper
Vegetable oil for frying
1. Put the bulgur in a medium bowl, add the warm water, and let soak for 30 minutes. Drain.
2. Transfer the bulgur to a food processor. Add all of the remaining ingredients except the oil and process until smooth. If the mixture is too thin, add a little more flour. Using floured hands, shape into oval patties about 2 inches long, 1 inch wide, and 1/2 inch thick, tapering the ends.
3. Heat 1/4 inch oil in a large skillet over medium heat. In batches, fry the patties, turning once, until golden brown, about 2 minutes per side. Serve warm or at room temperature.
VARIATIONS
Sephardic Pumpkin Patties (Fritadas de Calabaza): This batter is looser than the bulgur version and is dropped from a spoon. Omit the bulgur, the 1/2 cup cold water, the onion, garlic, coriander, pepper, allspice, cumin, and Aleppo pepper. Add 3 large eggs, 2 to 8 tablespoons granulated or packed brown sugar, 2 teaspoons ground cinnamon, 1/2 teaspoon freshly ground nutmeg, and a pinch of ground
ginger.
Syrian Baked Pumpkin Casserole (Kibbet Yatkeen bi Seniyeh): Spread the pumpkin mixture in an oiled 9-inch square baking pan. Cut into diamonds or 1 1/2-inch squares, drizzle with 1/4 cup vegetable oil, and bake in a preheated 375°F oven until golden brown, about 45 minutes.
Makes about 12 patties.
Boneyard Cookies Recipe
Boneyard Cookies Recipe
"With a pinch of 'spook,' these yummy cookies are an eye-catcher at any ghoul-rrific party," says Celena Cantrell-Richardson of Eau Claire, Michigan.
34 Servings
Ingredients
1 cup confectioners' sugar
1/2 cup cornstarch
1/2 cup cold butter
2 eggs
1 teaspoon almond extract
2 cups all-purpose flour
1/8 teaspoon salt
2 to 3 tablespoons seedless raspberry jam
16 to 18 ounces white baking chocolate, chopped
Directions
In a small bowl, combine confectioners' sugar and cornstarch. Cut in butter until mixture resembles coarse crumbs. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour and salt; gradually add to sugar mixture and mix well.
Shape dough into a ball; flatten into a disk. Wrap in plastic wrap; refrigerate for 30 minutes or until easy to handle.
On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-1/2-in. bone-shaped cookie cutter. Place 1 in. apart on parchment paper-lined baking sheets. Bake at 350° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.
On the bottoms of half the cookies, spread 1/8 to 1/4 teaspoon jam down the center; top with remaining cookies.
In a microwave, melt white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
Dip each cookie in chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Yield: 34 sandwich cookies.
Boneyard Cookies published in Taste of Home October/November 2007, p18
Beth Layman :)
"With a pinch of 'spook,' these yummy cookies are an eye-catcher at any ghoul-rrific party," says Celena Cantrell-Richardson of Eau Claire, Michigan.
34 Servings
Ingredients
1 cup confectioners' sugar
1/2 cup cornstarch
1/2 cup cold butter
2 eggs
1 teaspoon almond extract
2 cups all-purpose flour
1/8 teaspoon salt
2 to 3 tablespoons seedless raspberry jam
16 to 18 ounces white baking chocolate, chopped
Directions
In a small bowl, combine confectioners' sugar and cornstarch. Cut in butter until mixture resembles coarse crumbs. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour and salt; gradually add to sugar mixture and mix well.
Shape dough into a ball; flatten into a disk. Wrap in plastic wrap; refrigerate for 30 minutes or until easy to handle.
On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-1/2-in. bone-shaped cookie cutter. Place 1 in. apart on parchment paper-lined baking sheets. Bake at 350° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.
On the bottoms of half the cookies, spread 1/8 to 1/4 teaspoon jam down the center; top with remaining cookies.
In a microwave, melt white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
Dip each cookie in chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Yield: 34 sandwich cookies.
Boneyard Cookies published in Taste of Home October/November 2007, p18
Beth Layman :)
Friday, October 21, 2011
Frankenstein Brownies
Bring on the fun with funky faces and Halloween treats made easily with Betty Crocker brownie mix.
Frankenstein Brownies
1 box Betty Crocker Original Supreme brownie mix (with chocolate syrup pouch)
Water, vegetable oil and eggs called for on brownie mix box
1 container (1 lb) Betty Crocker Rich & Creamy vanilla frosting
3 drops neon green food color
3 drops neon purple food color
36 candy corn
36 miniature candy-coated chocolate baking bits
Betty Crocker black decorating gel (from 0.68-oz tube)
Heat oven to 350F. Make and bake brownies in 13x9-inch pan as directed on box, using water, oil and eggs. Cool completely, about 2 hours. Cut into 6 rows by 3 rows to make 18 brownies.
Divide frosting between 2 small bowls. Add green food color 1 bowl and purple food color to second bowl; mix both until blended. Frost 12 brownies with about 1 tablespoon green frosting; frost remaining brownies with purple frosting.
Decorate each brownie with 2 candy corns for neck "bolts" and 2 candy-coated baking bits for eyes. Use decorating gel to add pupils to eyes and draw mouth and hair.
Source: Betty Crocker
Frankenstein Brownies
1 box Betty Crocker Original Supreme brownie mix (with chocolate syrup pouch)
Water, vegetable oil and eggs called for on brownie mix box
1 container (1 lb) Betty Crocker Rich & Creamy vanilla frosting
3 drops neon green food color
3 drops neon purple food color
36 candy corn
36 miniature candy-coated chocolate baking bits
Betty Crocker black decorating gel (from 0.68-oz tube)
Heat oven to 350F. Make and bake brownies in 13x9-inch pan as directed on box, using water, oil and eggs. Cool completely, about 2 hours. Cut into 6 rows by 3 rows to make 18 brownies.
Divide frosting between 2 small bowls. Add green food color 1 bowl and purple food color to second bowl; mix both until blended. Frost 12 brownies with about 1 tablespoon green frosting; frost remaining brownies with purple frosting.
Decorate each brownie with 2 candy corns for neck "bolts" and 2 candy-coated baking bits for eyes. Use decorating gel to add pupils to eyes and draw mouth and hair.
Source: Betty Crocker
Pumpkin Cookies with Penuche Frosting
Pumpkin Cookies with Penuche Frosting
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 cup margarine or butter -- softened
1 cup canned pumpkin
1 teaspoon vanilla
1 egg
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup nuts -- chopped
Frosting:
3 tablespoons margarine or butter
1/2 cup firmly packed brown sugar
1/4 cup milk
1 1/2 cups powdered sugar -- (1 1/2 to 2)
Heat oven to 350 degrees.
In large bowl, combine sugars and margarine; beat until light and fluffy. Add pumpkin, vanilla and egg; blend well. Add flour, baking powder, baking soda, cinnamon and salt; mix well. Stir in nuts. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.
Bake 10 to 12 minutes or until light golden brown around edges. Immediately remove from cookie sheets. Cool 15 minutes or until completely cooled.
Frosting: In a medium saucepan, combine margarine and brown sugar. Bring to boil over medium heat for 1 minute or until slightly thickened, stirring constantly. Cool 10 minutes. Add milk; beat until smooth. Beat in enough powdered sugar for desired spreading consistency. Frost cooled cookies.
Yield: 5 dozen.
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 cup margarine or butter -- softened
1 cup canned pumpkin
1 teaspoon vanilla
1 egg
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup nuts -- chopped
Frosting:
3 tablespoons margarine or butter
1/2 cup firmly packed brown sugar
1/4 cup milk
1 1/2 cups powdered sugar -- (1 1/2 to 2)
Heat oven to 350 degrees.
In large bowl, combine sugars and margarine; beat until light and fluffy. Add pumpkin, vanilla and egg; blend well. Add flour, baking powder, baking soda, cinnamon and salt; mix well. Stir in nuts. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.
Bake 10 to 12 minutes or until light golden brown around edges. Immediately remove from cookie sheets. Cool 15 minutes or until completely cooled.
Frosting: In a medium saucepan, combine margarine and brown sugar. Bring to boil over medium heat for 1 minute or until slightly thickened, stirring constantly. Cool 10 minutes. Add milk; beat until smooth. Beat in enough powdered sugar for desired spreading consistency. Frost cooled cookies.
Yield: 5 dozen.
Honey and Walnut Pumpkin Bread
Honey and Walnut Pumpkin Bread
Canola oil cooking spray
1 1/2 cups whole wheat pastry flour
1/4 cup oat bran or wheat germ
1 teaspoon baking powder
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking soda
6 tablespoons cane sugar
1/3 cup canola or sunflower oil
1/3 cup honey
1/3 cup milk
1 1/4 cups fresh or canned pumpkin puree
1 egg
1 teaspoon vanilla extract
1 cup chopped walnuts
Preheat oven to 350°F. Grease an 8-inch loaf pan with canola oil cooking spray and set aside.
In a large bowl, combine flour, oat bran, baking powder, pumpkin pie spice, salt and baking soda. In a second large bowl, combine sugar, oil, honey, milk, pumpkin, egg and vanilla then add to flour mixture and stir until just combined. Fold in walnuts.
Transfer batter to prepared loaf pan and bake until cooked through and a toothpick inserted in the middle comes out clean, about 1 hour. Cool for 15 minutes on a wire rack then remove from pan and set aside to let cool completely.
Canola oil cooking spray
1 1/2 cups whole wheat pastry flour
1/4 cup oat bran or wheat germ
1 teaspoon baking powder
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking soda
6 tablespoons cane sugar
1/3 cup canola or sunflower oil
1/3 cup honey
1/3 cup milk
1 1/4 cups fresh or canned pumpkin puree
1 egg
1 teaspoon vanilla extract
1 cup chopped walnuts
Preheat oven to 350°F. Grease an 8-inch loaf pan with canola oil cooking spray and set aside.
In a large bowl, combine flour, oat bran, baking powder, pumpkin pie spice, salt and baking soda. In a second large bowl, combine sugar, oil, honey, milk, pumpkin, egg and vanilla then add to flour mixture and stir until just combined. Fold in walnuts.
Transfer batter to prepared loaf pan and bake until cooked through and a toothpick inserted in the middle comes out clean, about 1 hour. Cool for 15 minutes on a wire rack then remove from pan and set aside to let cool completely.
PUMPKIN CHOCOLATE TIRAMISU
PUMPKIN CHOCOLATE TIRAMISU
For pumpkin filling:
1 1/2 cups whipping cream
1 Tbsp. pure vanilla
8 oz. cream cheese at room temperature
3/4 cup sugar
2 tbsp. brandy
2 cups pumpkin puree
1 tsp ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
For assembly:
1 cup sugar
1 cup water
2 tsp. vanilla
2 packages Oreos/chocolate wafer cookies
1/2 cup whipping cream
2 tsp. sugar
cocoa powder for dusting
Whip cream to medium peaks, stir in vanilla and chill. Beat cream cheese with sugar until smooth. Stir in brandy then add pumpkin puree and spices and beat until smooth. Fold in whipped cream and chill until ready to assemble.
To assemble, heat sugar and water until sugar dissolves, stir in vanilla and remove from heat. Dip wafer cookies in syrup briefly and line the bottom of an 8-cup trifle dish or serving dish. Spoon one-quarter of the pumpkin filling over cookies and place another layer of soaked cookies over mousse.
Continue layering, finishing with the mousse. Chill for at least four hours before serving.
To serve, whip cream with sugar and vanilla and dollop on top of tiramisu.
Dust lightly with cocoa powder.
Serves 20.
For pumpkin filling:
1 1/2 cups whipping cream
1 Tbsp. pure vanilla
8 oz. cream cheese at room temperature
3/4 cup sugar
2 tbsp. brandy
2 cups pumpkin puree
1 tsp ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
For assembly:
1 cup sugar
1 cup water
2 tsp. vanilla
2 packages Oreos/chocolate wafer cookies
1/2 cup whipping cream
2 tsp. sugar
cocoa powder for dusting
Whip cream to medium peaks, stir in vanilla and chill. Beat cream cheese with sugar until smooth. Stir in brandy then add pumpkin puree and spices and beat until smooth. Fold in whipped cream and chill until ready to assemble.
To assemble, heat sugar and water until sugar dissolves, stir in vanilla and remove from heat. Dip wafer cookies in syrup briefly and line the bottom of an 8-cup trifle dish or serving dish. Spoon one-quarter of the pumpkin filling over cookies and place another layer of soaked cookies over mousse.
Continue layering, finishing with the mousse. Chill for at least four hours before serving.
To serve, whip cream with sugar and vanilla and dollop on top of tiramisu.
Dust lightly with cocoa powder.
Serves 20.
Candy Corn Cookies
Candy Corn Cookies
Makes about 2 dozen cookies
1 (18-oz) package refrigerated sugar cookie dough
1/2 cup all-purpose flour
1 tsp grated lemon zest
1/8 tsp yellow food coloring paste
1 1/2 tsp grated orange zest
1/4 tsp orange food coloring paste
1/2 cup white chocolate chips
Orange and yellow decorator sugars
All you need is some refrigerated cookie dough and food coloring to make these adorable treats—perfect for trick-or-treaters’ bags.
1. Preheat the oven to 350F. Using an electric mixer on low, beat the cookie dough and flour until combined. Divide the dough into 3 equal portions.
2. Add the lemon zest and yellow food coloring to 1 portion of dough. With the mixer on low, beat until blended; set aside. Add orange zest and orange food coloring to another portion of the dough; beat until blended. Leave remaining portion plain. Divide each dough section in half; wrap one portion of each color in plastic and refrigerate.
3. Roll the remaining portions of dough into 12-inch-long ropes. Arrange the dough ropes side by side on a lightly floured work surface with the orange rope in the middle. Place parchment paper over the dough; gently roll into a 15x4-inch rectangle. Remove the parchment paper. Using a knife and cutting at an angle, cut the rectangle into 12 equal triangles. Transfer the triangles, 1 inch apart, to an ungreased baking sheet. Push a ruler against the sides of the triangles to straighten edges. Repeat with the remaining dough.
4. Bake the cookies until lightly browned, 9 to 11 minutes; let cool for 1 minute. Transfer cookies to a wire rack and cool completely.
5. In a small microwave-safe bowl, microwave the white chocolate on High until melted, about 1 minute. Dip wide ends of cookies into chocolate then into colored sugars. Let stand until set.
Tip: Keep It Chilled
It’s very important to keep half of the dough chilled while working with the first half. This dough tends to become very sticky when left at room temperature.
Tip: Coloring Paste
Food coloring paste is more intense than liquid food coloring. You can find it the baking section of larger supermarkets and at baking supply stores.
snagged from imponline
Makes about 2 dozen cookies
1 (18-oz) package refrigerated sugar cookie dough
1/2 cup all-purpose flour
1 tsp grated lemon zest
1/8 tsp yellow food coloring paste
1 1/2 tsp grated orange zest
1/4 tsp orange food coloring paste
1/2 cup white chocolate chips
Orange and yellow decorator sugars
All you need is some refrigerated cookie dough and food coloring to make these adorable treats—perfect for trick-or-treaters’ bags.
1. Preheat the oven to 350F. Using an electric mixer on low, beat the cookie dough and flour until combined. Divide the dough into 3 equal portions.
2. Add the lemon zest and yellow food coloring to 1 portion of dough. With the mixer on low, beat until blended; set aside. Add orange zest and orange food coloring to another portion of the dough; beat until blended. Leave remaining portion plain. Divide each dough section in half; wrap one portion of each color in plastic and refrigerate.
3. Roll the remaining portions of dough into 12-inch-long ropes. Arrange the dough ropes side by side on a lightly floured work surface with the orange rope in the middle. Place parchment paper over the dough; gently roll into a 15x4-inch rectangle. Remove the parchment paper. Using a knife and cutting at an angle, cut the rectangle into 12 equal triangles. Transfer the triangles, 1 inch apart, to an ungreased baking sheet. Push a ruler against the sides of the triangles to straighten edges. Repeat with the remaining dough.
4. Bake the cookies until lightly browned, 9 to 11 minutes; let cool for 1 minute. Transfer cookies to a wire rack and cool completely.
5. In a small microwave-safe bowl, microwave the white chocolate on High until melted, about 1 minute. Dip wide ends of cookies into chocolate then into colored sugars. Let stand until set.
Tip: Keep It Chilled
It’s very important to keep half of the dough chilled while working with the first half. This dough tends to become very sticky when left at room temperature.
Tip: Coloring Paste
Food coloring paste is more intense than liquid food coloring. You can find it the baking section of larger supermarkets and at baking supply stores.
snagged from imponline
Thursday, October 20, 2011
Roasted Butternut Squash Soup with Apples and Bacon
Roasted Butternut Squash Soup with Apples and Bacon
1 (3 pound) butternut squash - peeled, seeded, and cubed
1 tablespoon olive oil
salt and ground black pepper to taste
8 strips bacon, chopped
1 large onion, chopped
6 stalks celery, chopped
6 carrots, chopped
1 bay leaf
2 teaspoons curry powder
1 teaspoon dried thyme
salt and ground black pepper to taste
1 Granny Smith apple - peeled, cored, and cubed
4 cloves garlic, minced
1 cup apple cider
1-1/2 quarts chicken stock
1/2 teaspoon ground nutmeg (optional)
1 1/2 cups sour cream
1. Preheat an oven to 375 degrees F (190 degrees C). Place squash in a large bowl and drizzle with olive oil; mix to coat; sprinkle with salt and pepper. Spread squash into a single layer on a baking pan. Roast
the squash in the preheated oven, turning once, until fork-tender and caramelized; 30 to 40 minutes.
2. Place the bacon in a Dutch oven, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to a paper towel-lined plate, reserving the drippings
in the pan.
3. Place the onion, celery, carrot, bay leaf, curry powder, thyme, and salt and pepper in the Dutch oven; cook in reserved bacon drippings until the carrots and celery are soft. Mix in the apples, and cook
another 5 minutes. Stir the garlic into the mixture, and cook another 1 minute. Pour the apple cider over the mixture; reduce heat to medium-low, and bring to a simmer; allow to reduce to about half its original volume. Stir in the chicken stock; simmer over medium-low heat for about 20 minutes.
4. Puree the soup in small batches in a blender, or use an immersion blender. If using a blender, don't fill the blender more than half-way. Always remove the center lid piece of a stand blender when blending hot liquids so the steam can escape. Cover the hole with a dish towel while blending. Stir the nutmeg into the soup. Garnish each bowl with 1 tablespoon of sour cream and some of the bacon pieces to serve.
1 (3 pound) butternut squash - peeled, seeded, and cubed
1 tablespoon olive oil
salt and ground black pepper to taste
8 strips bacon, chopped
1 large onion, chopped
6 stalks celery, chopped
6 carrots, chopped
1 bay leaf
2 teaspoons curry powder
1 teaspoon dried thyme
salt and ground black pepper to taste
1 Granny Smith apple - peeled, cored, and cubed
4 cloves garlic, minced
1 cup apple cider
1-1/2 quarts chicken stock
1/2 teaspoon ground nutmeg (optional)
1 1/2 cups sour cream
1. Preheat an oven to 375 degrees F (190 degrees C). Place squash in a large bowl and drizzle with olive oil; mix to coat; sprinkle with salt and pepper. Spread squash into a single layer on a baking pan. Roast
the squash in the preheated oven, turning once, until fork-tender and caramelized; 30 to 40 minutes.
2. Place the bacon in a Dutch oven, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to a paper towel-lined plate, reserving the drippings
in the pan.
3. Place the onion, celery, carrot, bay leaf, curry powder, thyme, and salt and pepper in the Dutch oven; cook in reserved bacon drippings until the carrots and celery are soft. Mix in the apples, and cook
another 5 minutes. Stir the garlic into the mixture, and cook another 1 minute. Pour the apple cider over the mixture; reduce heat to medium-low, and bring to a simmer; allow to reduce to about half its original volume. Stir in the chicken stock; simmer over medium-low heat for about 20 minutes.
4. Puree the soup in small batches in a blender, or use an immersion blender. If using a blender, don't fill the blender more than half-way. Always remove the center lid piece of a stand blender when blending hot liquids so the steam can escape. Cover the hole with a dish towel while blending. Stir the nutmeg into the soup. Garnish each bowl with 1 tablespoon of sour cream and some of the bacon pieces to serve.
French Onion Soup
French Onion Soup
Courtesy of: Chef at Home Host: Michael Smith
Yield: 4
Caramelized Onions
3 tbsp butter
3 tbsp oil
5 x large onions, peeled and sliced thinly
Splash of water
Salt
The Soup
1/2 cup brandy
3 sprigs fresh thyme
6 cups Homemade Chicken Broth (recipe from this episode)
Salt and pepper
4 slices slices multi-grain bread, cut into rounds to fit bowls, toasted
2 cups Swiss, Gruyere or emmenthal cheese, grated
Directions:
Caramelized Onions
Toss the butter, oil, onions and water into a large soup pot with a few pinches of salt. Cover with a tight fitting lid and let the onions soften over a medium high heat, about 10 minutes.
When the water has evaporated, remove the lid, turn heat to low and begin to slowly caramelize onions, stirring frequently. This will take about one hour.
The Soup
When the onions are a deep golden colour and have shrunk dramatically, add the brandy, thyme and broth.
Season with salt and pepper and let simmer for 15 minutes.
Preheat your oven's broiler. Ladle the soup into 4 onion soup or ovenproof bowls and fit a slice of toast over each bowl.
Sprinkle each evenly with the cheese and place bowls onto a baking sheet.
Place under the broiler and broil until the soup is bubbling and the tops are golden brown.
Courtesy of: Chef at Home Host: Michael Smith
Yield: 4
Caramelized Onions
3 tbsp butter
3 tbsp oil
5 x large onions, peeled and sliced thinly
Splash of water
Salt
The Soup
1/2 cup brandy
3 sprigs fresh thyme
6 cups Homemade Chicken Broth (recipe from this episode)
Salt and pepper
4 slices slices multi-grain bread, cut into rounds to fit bowls, toasted
2 cups Swiss, Gruyere or emmenthal cheese, grated
Directions:
Caramelized Onions
Toss the butter, oil, onions and water into a large soup pot with a few pinches of salt. Cover with a tight fitting lid and let the onions soften over a medium high heat, about 10 minutes.
When the water has evaporated, remove the lid, turn heat to low and begin to slowly caramelize onions, stirring frequently. This will take about one hour.
The Soup
When the onions are a deep golden colour and have shrunk dramatically, add the brandy, thyme and broth.
Season with salt and pepper and let simmer for 15 minutes.
Preheat your oven's broiler. Ladle the soup into 4 onion soup or ovenproof bowls and fit a slice of toast over each bowl.
Sprinkle each evenly with the cheese and place bowls onto a baking sheet.
Place under the broiler and broil until the soup is bubbling and the tops are golden brown.
Black Cat Cupcakes
Black Cat Cupcakes Recipe
If a black cat crosses your path, we hope it's one of these cute chocolaty creations. This time-saving recipe relies on a boxed cake mix and a can of prepared frosting jazzed up with simple cookie and candy decorations
24 Servings
1 package (18-1/4 ounces) chocolate cake mix
1 can (16 ounces) dark chocolate frosting
12 chocolate cream-filled sandwich cookies, quartered
48 yellow jelly beans
24 black jelly beans
24 pieces black rope licorice
Directions
Prepare and bake cake mix according to package directions for cupcakes, filling paper-lined muffin cups two-thirds full. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Frost tops of cupcakes. Insert two cookie pieces into each for ears. Add yellow jelly beans for eyes and a black jelly bean for nose. Cut each piece of licorice into thirds, then in half; place three halves on each side of nose for whiskers. Yield: 2 dozen.
Black Cat Cupcakes published in Quick Cooking September/October 1998, p39
If a black cat crosses your path, we hope it's one of these cute chocolaty creations. This time-saving recipe relies on a boxed cake mix and a can of prepared frosting jazzed up with simple cookie and candy decorations
24 Servings
1 package (18-1/4 ounces) chocolate cake mix
1 can (16 ounces) dark chocolate frosting
12 chocolate cream-filled sandwich cookies, quartered
48 yellow jelly beans
24 black jelly beans
24 pieces black rope licorice
Directions
Prepare and bake cake mix according to package directions for cupcakes, filling paper-lined muffin cups two-thirds full. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Frost tops of cupcakes. Insert two cookie pieces into each for ears. Add yellow jelly beans for eyes and a black jelly bean for nose. Cut each piece of licorice into thirds, then in half; place three halves on each side of nose for whiskers. Yield: 2 dozen.
Black Cat Cupcakes published in Quick Cooking September/October 1998, p39
Bat Cupcakes
Bat Cupcakes
“Even my adult children love these Halloween cupcakes!" writes Joyce Moynihan from Lakeville, Minnesota. "We serve them every year at our pumpkin-carving party. You can also make them with the fudge stripes on their wings facing up for variety.”
24 Servings
1 package (18-1/4 ounces) chocolate cake mix
1 can (16 ounces) chocolate frosting
24 fudge-striped cookies
24 milk chocolate kisses
Red decorating icing
Directions
Prepare and bake cake batter according to package directions for cupcakes; cool completely.
Set aside 2 tablespoons chocolate frosting. Frost cupcakes with remaining frosting. For bat wings, cut cookies in half and add scalloped edges if desired. Insert two cookie halves into each cupcake. Gently press chocolate kisses into frosting for heads. Pipe ears with reserved frosting; add eyes with decorating icing.
Yield: 2 dozen.
Bat Cupcakes published in Simple & Delicious September/October 2008, p35
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane- Drake Clan
“Even my adult children love these Halloween cupcakes!" writes Joyce Moynihan from Lakeville, Minnesota. "We serve them every year at our pumpkin-carving party. You can also make them with the fudge stripes on their wings facing up for variety.”
24 Servings
1 package (18-1/4 ounces) chocolate cake mix
1 can (16 ounces) chocolate frosting
24 fudge-striped cookies
24 milk chocolate kisses
Red decorating icing
Directions
Prepare and bake cake batter according to package directions for cupcakes; cool completely.
Set aside 2 tablespoons chocolate frosting. Frost cupcakes with remaining frosting. For bat wings, cut cookies in half and add scalloped edges if desired. Insert two cookie halves into each cupcake. Gently press chocolate kisses into frosting for heads. Pipe ears with reserved frosting; add eyes with decorating icing.
Yield: 2 dozen.
Bat Cupcakes published in Simple & Delicious September/October 2008, p35
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane- Drake Clan
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