Pumpkin Tart

We use a recipe for a Perfect Pumpkin pie for this.  It does leave enough crust and pumpkin to make a small pie or tart if you have another small dish.  We just usually freeze the pumpkin pie mixture to use when we are ready for another.  We prefer using fresh pumkin too.  We started using this, this past year when our wonderful neighbors Bob and Tamera gave us a pumpkin and the pie recipe.   To make fresh Pumpkin we cut the pumpkin in half, and remove all seeds.  Place an a lined baking sheet meaty side up and bake at 350°F for 1 to 1/2 hours (time varies based on size of pumpkin).  To check doneness push a from into the meat it will be done when it is soft.  We remove the skin and place the meat into 15 oz bags and use our FoodSaver Smart Seal Vacuum Sealer.   We just bring them out of the freezer, defrost and blend up when we are ready to use it.  Just as we do with our Pecan Pie we also use the Fall Pie Cutters (which have 4 leaves we can use to cut out to place on top of our pie) which I bought from William-Sonoma.

Ingredients

Single Crust:

• 1 1/3 cups Pillsbury BEST® All Purpose Flour
• ½ teaspoon finely ground sea salt
• ½ stick well-chilled Crisco® All-Vegetable Shortening Sticks
• OR ½ cup well-chilled Crisco® All-Vegetable Shortening
• 3 to 6 tablespoons ice cold water

Filling:

• 15 ounces pumpkin (fresh is best but canned will do)
• 1 (14 ounce) can EAGLE BRAND Sweetened Condensed Milk
• 2 large eggs
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/2 tsp finely ground sea salt

Directions:

• Preheat oven to 425°.
• To prepare crust BLEND flour and salt in medium mixing bowl.
• CUT chilled shortening into 1/2-inch cubes. Cut in chilled shortening cubes into flour mixture, using a pastry blender, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
• SPRINKLE half the maximum recommended amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together.
• Gently press mixture into a 4-inch circle on 2 sheets of overlapping heavy-duty plastic wrap; cover with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 12-inch circle. Freeze dough 10 minutes or until plastic wrap can easily be removed.
• Remove dough from freezer. Remove top 2 sheets of plastic wrap; let the dough stand 1 minute or until pliable. Fit dough, plastic wrap side up, into a Nonstick Tart Pan, 9 1/2"  which we purchased from William-Sonoma, allowing dough to extend over edge. Remove remaining plastic wrap. Press dough into bottom and up sides of pie plate. Press around edges of the Tart Pan and this will easily cut the crust forming perfectly to your tart pan.
• To prepare filling, whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. 
• Pour into crust in tart pan. 
• Bake for 15 minutes.
• Reduce oven temperature to 350 degrees F and continue backing 25-30 minutes, or until a knife inserted 1 inch from crust comes out clean. 
• Cool and remove the tart from the outer ring.  Slice and garnish as desired.
• Store leftovers covered in refrigerator.

Pecan Pie with Spiked Cream

This pie is truly the best Pecan Pie I have ever made.  We've had this for two holidays in a row and will plan on making it every year!  The pie has an unforgetable taste and will truly please all.  We make this in this georgous pie dish called Emile Henry Artisan Ruffled Pie Dish from William-Sonoma.  We also used Fall Pie Cutters (which have 4 leaves we can use to cut out to place on top of our pie) which I bought from William-Sonoma.

You can make and freeze the unbaked crust up to a week ahead; bake the pie up to a day in advance, and refrigerate. Remove it from the refrigerator about an hour before you plan to serve it. 

Yield: 10 servings (serving size: 1 wedge and about 1 tablespoon topping)


Ingredients


Single Crust:

• 1 1/3 cups Pillsbury BEST® All Purpose Flour
• ½ teaspoon finely ground sea salt
• ½ stick well-chilled Crisco® All-Vegetable Shortening Sticks
• OR ½ cup well-chilled Crisco® All-Vegetable Shortening
• 3 to 6 tablespoons ice cold water

Filling:

• 1 cup brown rice syrup or dark corn syrup
• 1/4 cup maple syrup
• 2 tablespoons all-purpose flour
• 1/4 teaspoon finely ground sea salt
• 2 large eggs
• 1 large egg white
• 1/2 cup pecan halves
• 1 teaspoon vanilla extract

Topping:

• 2/3 cup frozen fat-free whipped topping, thawed
• 1 tablespoon bourbon

Directions:

• Preheat oven to 350°.
• To prepare crust BLEND flour and salt in medium mixing bowl.
• CUT chilled shortening into 1/2-inch cubes. Cut in chilled shortening cubes into flour mixture, using a pastry blender, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
  
• SPRINKLE half the maximum recommended amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together.
  
• Gently press mixture into a 4-inch circle on 2 sheets of overlapping heavy-duty plastic wrap; cover with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 12-inch circle. Freeze dough 10 minutes or until plastic wrap can easily be removed.
  
• Remove dough from freezer. Remove top 2 sheets of plastic wrap; let the dough stand 1 minute or until pliable. Fit dough, plastic wrap side up, into a 9-inch pie plate, allowing dough to extend over edge. Remove remaining plastic wrap. Press dough into bottom and up sides of pie plate. Fold edges under; flute. Bake at 350° for 8 minutes. Cool on a wire rack.
  
• To prepare filling, place syrup and next 5 ingredients (through egg white) in a large bowl; beat with a mixer at medium speed until well blended. Stir in pecans and vanilla.
  
• Pour filling into prepared crust. Bake at 350° for 50 minutes or until edges puff and center is set (shield edges of piecrust with foil if crust gets too brown).
  
• Cool on a wire rack.
  
• To prepare the topping, combine the whipped topping and bourbon until blended. Serve with pie.
  

Snow Ball Cookies

This are the best cookies I've made this year!  We made them (my daughter and I) to send along with several other kinds of cookies to family and a few friends this year for Christmas.  Boy did the responses come in fast. We had visits and calls and emails saying 'Send more please!'  So here is the recipe for all to enjoy.

Ingredients:

• 2 cups butter
• 1 cup confectioners' sugar
• 1 tsp. salt
• 4 tsp. vanilla
• 4 cups sifted flour
• 2 cups finely chopped nuts (pecans)
• Additional confectioners' sugar (for rolling)

Directions:

• Beat butter and sugar until creamy.
• Add remaining ingredients, mix.
• Refrigerate 1 hour.
• Use a teaspoonful of dough and roll into small balls.
• Bake at 375 degrees for 12 to 15 minutes.
• Cool slightly and roll in confectioners' sugar
• Allow to finish cooling and re roll in confectioners' sugar

Ham and Egg Breakfast Pizza

This is a great recipe for that left over holiday ham.  I have to say I wasn't sure how this would turn out but it was honestly amazing.  We ate it two days in a row for breakfast.  I recommend placing left overs in tinfoil tightly sealed.  To reheat put on a pizza tray and warm again.  It serves up GREAT!


Serving Description: 2 slices
Servings: 6
Container: baking sheet, 2 skillets
Prep Time: 20 minutes
Cook Time: 20 minutes

Ingredients

• 4 tablespoons butter or margarine - divided
• 1 tablespoon olive oil
• 2 tablespoons flour
• 1/3 cup milk
• 6 eggs - beaten
• salt and pepper to taste
• green chili powder to taste
• 8 ounces mushrooms - sliced
• 1 - 12 inch pizza crust
• 2 cups ham - cooked and diced
• 1 cup mozzarella cheese - shredded
• 1 cup swiss cheese - shredded
• 1/4 cup green onions - sliced, plus more for garnish

Directions

• Heat oven to 400° F.
• In a medium skillet, heat 2 tablespoons of margarine, one tablespoon on olive oil over medium heat.
• Add mushrooms and green onions and saute until the mushrooms start to brown, approximately 10 minutes.
• Sprinkle with flour then pour in the milk and stir to combine, keep stirring until it becomes thick, approximately 3-5 minutes.
• Remove from heat and set aside.
• In another medium skillet, melt 2 tablespoons of margarine or butter over medium heat.
• Add eggs and cook, stirring gently until soft scrambled.
• Add in the mushroom mixture and stir to combine.
• Salt and pepper to taste.
• Place pizza crust on baking sheet.
• Top with the egg mixture, half of the cheese, sprinkle with ham and then the rest of the cheese.
• Sprinkle green onion over the top and bake for 15-20 minutes or until the cheese is melted and bubbly. 

Walnut and Rosemary Loaves

This is another recipe I made from Cooking Light.... this bread is amazing and the fragrance will draw you in. I made this for the second time this past week. The picture above is my recent two loaves. Below you will see pictures throughout the process.

We liked the walnuts chopped up pretty small and we couldn’t find fresh rosemary so had to use dried and we broke it up very small. I have to say I was amazed at the taste. I am confident with fresh rosemary it could be even more amazing! We loved this plain with just some butter, or with pumpkin butter and it made great sandwiches and went well with soups too!

Yield: 2 loaves, 12 servings per loaf (serving size: 1 slice)

Ingredients

• 2 cups warm 1% low-fat milk (100° to 110°)
• ¼ cup warm water (100° to 110°)
• 3 tablespoons sugar
• 2 tablespoons butter, melted
• 2 teaspoons salt
• 2 packages dry yeast (about 4 ½ teaspoons)
• 5 ½ cups all-purpose flour, divided
• 1 cup chopped walnuts
• 3 tablespoons coarsely chopped fresh rosemary
• 1 large egg, lightly beaten
• Cooking spray
• 1 tablespoon yellow cornmeal
• 1 tablespoon 1% low-fat milk
• 1 large egg, lightly beaten

Directions

• Combine first 5 ingredients in a large bowl, stirring with a whisk. Add yeast, stirring with a whisk; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 cups flour to yeast mixture, stirring with a whisk. Cover and let rise in a warm place (85°), free from drafts, 15 minutes.
• Add 2 ½ cups flour, walnuts, rosemary, and 1 egg, stirring with a whisk. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes), adding enough of remaining flour, ¼ cup at a time, to prevent dough from sticking to hands.
• Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Lightly press two fingers into dough. If indentation remains, the dough has risen enough.)

• Preheat oven to 400°.
• Punch dough down; turn dough out onto a lightly floured surface. Divide dough in half, shaping each portion into a round. Place loaves on a baking sheet dusted with cornmeal. Cover and let rise 30 minutes or until doubled in size.

 

• Combine 1 tablespoon milk and 1 egg, stirring with a whisk; brush over loaves. Make 3 diagonal cuts 1/4-inch deep across top of each loaf using a sharp knife. 

• Place loaves in oven; reduce oven temperature to 375°, and bake 40 minutes or until bottom of each loaf sounds hollow when tapped. Let stand 20 minutes before slicing.

Notes:

I use a thermometer to get the correct temp on the water and milk.

Steak au Poivre

I found this recipe the other day. I've tried over and over again to find who made it but have not yet succeeded. This is such a tasty meal. I just made this for the first time last night and it's a keeper for sure. The recipe has been remade w/ exactly how I made this and I am so happy to share it!!! We served this with Asparagus spears sauteed in butter with lots of minced garlic for a simple yet rich tasting evening meal the first time.  This time we served it over white steamed rice.


Steak au Poivre is a traditional and romantic French main course of pepper crusted steak served with a brandy cream sauce. Taking only 30 minutes to prepare, the warm sweet flavors of the cream, mustard, and brandy sauce balance the peppery bite of the tender beef.


Ingredients

• 1 tablespoon cracked black pepper
• 1/2 - 1 tbsp green chili powder
• 4 beef tenderloin steaks or 2 beef top loin steaks, cut 1 inch thick (1 pound)
• 2 tablespoons butter or margarine
• 1- 2 tbsp brandy
• 1 cup beef broth
• 1/2 cup whipping cream
• 2 teaspoons Dijon-style mustard

Directions

• Pat your steaks dry with a paper towel. Use your fingers to press the pepper and green chili seasoning onto both sides of the steaks. If using top loin steaks, cut each steak in half crosswise.

• In a large skillet cook steaks in hot butter over medium heat to desired doneness, turning once. For tenderloin steaks, allow 10 to 13 minutes for medium rare (145 degrees F) to medium (160 degrees F). For top loin steaks, allow 12 to 15 minutes for medium rare to medium. Transfer steaks to a serving platter, reserving the drippings in the skillet. Keep warm. Remove skillet from burner and allow to stand 1 minute.

• For sauce, combine brandy and beef broth (or all beef broth if you prefer no brandy); carefully stir into drippings in skillet, scraping up crusty browned bits. Stir in whipping cream and mustard. Bring to boiling. Boil gently, uncovered, over medium heat for 5 to 6 minutes or until mixture is thickened (we use Wondra Quick Mixing Flour until we get the desired thickness), stirring occasionally. Spoon sauce over steaks to serve.

• Makes 4 servings

Scallop Piccata with Sautéed Spinach

I found this recipe in the Cooking Light  November 2009 magazine.  We have to edit it as we have a lemon allergy in how home.  This recipe is a must and tastes so fantastic.  We place Sautéed Spinach on the bottom, then angel hair posta and then the scallop covered w/ the sauce.  It is also very good all lightly tossed together and then served..  Also we aren't terribly fond of too much Capers so we just add 1/2 of the recommendation and a little splash of the capers juice.

I was new at cooking with a cast iron skillet.  I learned quickky after my first try at this that is is essential to have a nice hot pan.  Once my scallops are done I do remove this from the burner too as I have a gas stove and it made my first stab at this too dark.  Once I get the vermouth in I put it back on at just slightly less than medium heat.

Ingredients:

• 1 1/2 pounds sea scallops (about 12)
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 5 teaspoons canola oil, divided
• 1 garlic clove, chopped
• 1/2 cup vermouth
• 3 tablespoons chopped fresh parsley
• 2 tablespoons fresh lemon or lime juice
• 2 tablespoons butter
• 4 teaspoons capers (or 2 tsp with a splash of the caper juice)
• 1 (10-ounce) package fresh baby spinach

Serve on a bed of angel hair pasta, linguine, or brown rice, if desired. 

Directions:

• Heat a large cast-iron skillet over high heat. Pat scallops dry with paper towels. Sprinkle salt and freshly ground pepper over scallops. Add 1 tablespoon canola oil to pan; swirl to coat. Add scallops; cook 2 minutes on each side or until browned and done. Remove from pan; keep warm.

• Reduce heat to medium. Add chopped garlic to pan; cook 10 seconds. Add vermouth, scraping pan to loosen browned bits; cook 2 minutes or until liquid is reduced by half. Remove from heat. Add parsley, fresh lemon or lime juice, butter, and capers, stirring until butter melts. Pour sauce in a bowl.
• Heat remaining 2 teaspoons oil in pan over medium-high heat. Add spinach; sauté 30 seconds or until spinach almost wilts. Drizzle sauce over scallops; serve with spinach.

Grilled Pizza with home made Pizza Sauce

Grilled Pizza with home made Pizza Sauce

I found this in a a magazine while waiting at the Dr's office last year. I have no idea which magazine anymore. While I was waiting I typed it up on my memo pad on my Blackberry. The pizzas turned out amazing! The home made pizza sauce is a must. The smell is intoxicating!

Pizza Dough

Ingredients:

• 1 package active dry yeast (2 ¼ tsp)
• About 6 tbsp olive oil divided
• 4 cups flour
• 1 ½ tsp salt

Instructions:

1. In stand mixer stir yeast into one and one half cups warm water until dissolved. Add one quarter cup oil, the flour and salt. Mix with dough hook on low speed to blend, and then mix on medium speed until the dough is smooth and stretchy. Dough will feel tacky.
2. Cover and let rise at room temp until doubled (about one and a half hours).
3. Punch down and let rise again (about 35 to 45 min). Meanwhile cut 6 pieces of parchment paper each about 12 inches long. Prepare grill to 350 degrees.
4. Turn dough onto a work surface and cut into 6 portions. For each pizza lay a piece of parchment on the work surface and rub with 1 tsp of oil. Using well oiled hands put each dough portion on a parchment sheet. Flatten dough portions, and then pat into 9 or 10 inch rounds. If dough starts to shrink let it rest 5 minutes, then pat out again. Let dough stand until puffy, about 15 min.
5. Flip a round of dough onto grill, dough side down. Peel off parchment paper. Put one or two more rounds on the grill. Cook, covered until dough is puffed and grill marks appear underneath (about 3 minutes). Transfer rounds, grilled side up to the baking sheets. Grilled rounds can stand at room temp for up to 2 hours. Reheat grill to continue.
6. Add your home made pizza sauce (recipe below called Ripe Tomato Sauce) and arrange your choice of toppings on grilled side of dough. With a wide spatula, return pizzas 2 or 3 at a time, to grill and cook, covered, until browned and crisp underneath, rotating pizzas once for even cooking, 4 to 6 minutes.

Note: To make ahead: complete through step 1, then chill, covered, at least 3 hours and up to 2 days (dough will double in size, and flavor will develop as it stands).


Ripe tomato sauce
Ingredients:

• 1 tbsp olive oil
• 1 tbsp minced garlic
• 4 large chopped tomatoes
• 1 tsp sugar
• ½ tsp red chili flakes
• ½ tsp ground sea salt
• ½ tsp ground black pepper

Makes 1 cup and takes approximately 2 hours


Directions:

1. Heat olive oil in sauce pan over medium heat.
2. Add minced garlic and cook, stirring until fragrant (about 1 min).
3. Stir in chopped tomatoes, sugar, red chili flakes sea salt and freshly ground pepper.
4. Bring mixture to boil then reduce to low and simmer, stirring often, until very thick, about 1 and a half hours.
5. Stir in fresh 1 tbsp fresh oregano

Below are the the some of the pizzas I made on the grill