I made a total of 5 pies this year. Three of them were brought over to my in laws and two were left here to go with our leftovers from Thanksgiving dinner. I was so excited that despite the awful squash bugs that decimated all my summer & winter squash plants, I was able to salvage a few small sugar pumpkins, cook and freeze them, and I had enough to make a the pie for Thanksgiving and also one more. I also have acorn squash from the garden which will likely end up in a couple of pies as well.
I always make my own crusts. I have never bought them. I do, however, use boxed cook & serve pudding mixes for both the chocolate cream and lemon meringue. If you have a recipe for a chocolate pudding or lemon pudding that tastes as good as boxed stuff, PLEASE share. I would be more than happy to try any recipes that come my way.
I figured while I'm giving recipes for the pies I made, I will add my recipe for baked apples. When my nephew is on leave from the Marines, I always make them for him. They are super yummy and if you want a dessert that isn't too awful for you, they are a good choice. A little scoop of frozen vanilla yogurt on the side is DIVINE.
Pie Dough
2 c. flour
2/3 c. shortening (unsalted butter, veg. shortening or a combo of the two)
Pinch of salt
Approx. 6 Tbsp. ice water
Place flour and shortening cut into pieces into food processor. Process until the butter is cut up into the flour (pea sized mixture). Running the processor, add ice water one Tbsp. at a time until the dough comes together. Turn out onto a piece of plastic wrap and refrigerate for about an hour. This recipe will yield two 9-10" pie crusts.
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To change this pie up, I sometimes use crushed ginger snaps for the crust instead of using a standard pie dough.
Pumpkin Pie
1 1/2 c. pureed pumpkin, unsweetened/unspiced
3/4 c. brown sugar
1 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1/2 tsp. salt
2 eggs, beaten
1 c. evaporated milk
1/2 c. water
Preheat oven to 425.
Combine all ingredients in a med. sized bowl and pour into an unbaked, chilled 9" pie crust. Bake until knife inserted in center comes out clean (about 40 minutes).
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If you like creme brulee or flan, this next pie is for you!
Custard Pie
2 1/2 c. milk, scalded (this is the point before the milk boils - it will start steaming and little bubbles are usually around the outside of the pan)
4 eggs, slightly beaten
1/2 c. sugar
1 tsp. vanilla
Dash of fresh nutmeg
Preheat oven to 475.
Beat eggs, sugar & vanilla together. Slowly add in scalded milk, stirring constantly. Pour into a 9" unbaked pie shell. Bake for 5 minutes at 475 then reduce the temp to 425 and bake until knife inserted between center and edge of pie comes out clean (between 10 & 20 minutes). Do not overbake!
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This banana cream pie is very sweet. While it is the recipe I've used since I started making pies, I think I'll be searching for one less sweet.
Banana Cream
3 Tbsp. cornstarch
1 1/2 c. water
1 can sweetened condensed milk
3 egg yolks
2 Tbsp. butter
1 tsp. vanilla
2 medium bananas, sliced & dipped into lemon juice
1 9" pie crust, pre-baked
Whipped cream
In a med. saucepan, dissolve cornstarch in water; stir in sweetened condensed milk & egg yolks. Cook and stir continually until thickened & bubbly. Remove from heat and add butter & vanilla. Cool slightly.
Arrange sliced bananas in the bottom of crust. Pour filling over bananas and cover. Chill until set (about 4 hours).
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Baked Apples
1/2 c sugar
2 Tbsp flour
1 1/2 tsp cinnamon
6 apples
2 Tbsp butter, melted
1/3 c chopped pecans
Preheat oven to 350 degrees. Combine sugar, flour and cinnamon. Mix well.
Peel and partially core apples, leaving bottoms of apples intact.
Dip apples in melted butter. Roll in sugar mixture. Reserve remaining butter and sugar mixture. Place apples in shallow baking dish.
Combine pecans, remaining butter and remaining sugar mixture; spoon into cavities of apples.
Add water to baking dish to just cover bottom. Bake for 40-45 minutes or until apples are tender.
Sunday, November 28, 2010
Wednesday, November 24, 2010
Our Thanksgiving Table
I make quite a bit of food for our Turkey Day feast. Turkey, cornbread stuffing, rutabaga (turnip), butternut squash, cranberry sauce, party potatoes, sweet potatoes, broccoli casserole, finger jello, black olives & dill pickles, stuffed celery....Did I forget anything?
Starting with the turkey - I ALWAYS brine it. I use Alton Brown's basic brine which works for a 14-16lb bird.
1 gallon vegetable stock mixed with:
1 c. kosher salt
1/2 c. brown sugar
1/2 Tbsp. allspice berries
1/2 Tbsp. candied ginger
1 Tbsp. black peppercorns
Bring to a boil and stir to dissolve salt & sugar. Refrigerate until cool. Add one gallon ice water to brine and place turkey in breast side down for 8-12 hours, switching turkey position 1/2 through. I use my big lobster pot and place it down in the cellar fridge. You can leave it in a cool place if you don't have the fridge space.
This year, I made my own vegetable stock. To a gallon and 1/2 of water I added:
2 onions
ends of a bunch of asparagus
couple of bay leaves
fresh oregano that is still growing in my garden
fresh parsley which is doing the same
couple stalks of celery including the hearts & leaves
3-4 carrots
ends and stems of green beans
a potato
some whole peppercorns and a couple good pinches of salt
some sliced mushrooms
Just simmer this for a while on the stove. You'll know when it is ready. Your house will smell incredible and the stock will taste awesome! Just strain and you're ready to rock and roll.
The cornbread stuffing recipe is one I took from Ina Garten (Barefoot Contessa). It is a recipe "For Two". I usually double it. I also ADD stuff to it. This year I added some green onion and some chopped, fresh mushrooms. I always make my own cornbread. You can find my favorite recipe in the blog before this one.
Cornbread Stuffing for Two
2 1/2 c. cornbread, broken into pieces
1 large onion, diced
4 Tbsp. unsalted butter
1/2 c. chicken stock
1 celery stalk, diced
1/4 c. flat leaf parsley
Saute onion & celery in butter until onions are translucent. Add mixture to cornbread along with chicken stock and either stuff your bird or cook for about 30 minutes on 350.
I always boil the turnip and then mash with salt, pepper and lots of butter. I roast the squash with butter & brown sugar. The sweet potatoes are boiled and then I mix them with a little bit of allspice and butter and toss in a few mini marshmallows and bake them for 20 minutes or so. This is the way I got #5 to eat them at first. He thinks that marshmallows make them yummy.
The cranberry sauce is new this year. You know my aversion to HFCS (or at least you would if you talked to me for any length of time) so after reading the labels on my usual canned cranberry product, I decided to make my own. SO easy and SO much yummier than the canned stuff. No really. Just try it.
Cranberry Sauce
12 oz. cranberries
1/2 c. brown sugar
1/2 c. white sugar (you can cut down a bit on this)
1/2 c. orange juice
1/2 c. water
Bring to a boil over medium heat. Cranberries will burst open. Mash, chill, eat & enjoy.
Be aware that fresh stuff has more flavor. This isn't the super sweet canned stuff - it is very tart, but it will be delicious on your roasted turkey!
Oh the famous Party Potatoes. No holiday would ever be without them in this house. This recipe came from Hubby's grandmother. It has always been a favorite.
Party Potatoes
8-10 potatoes (russets work really well), boiled & drained
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
8 oz. cream cheese
1 c. sour cream (I use plain yogurt)
butter (3/4 of a stick in the potatoes - 1/4 stick in pats for the top)
Mash all the ingredients together and place into a greased baking dish. Place butter on top. Bake at 350 for about an hour.
Broccoli Casserole is another favorite. I make mine a bit differently than most people because I don't used canned soup products. I always make a simple white sauce instead.
10 oz. frozen broccoli, cooked and drained
1 1/2 c. white sauce
1 c. shredded cheddar
2/3 c. mayo (I use mayo & yogurt mixed)
2 eggs
bread crumbs
Mix together the broccoli, white sauce, cheese, mayo and egg. Place in a well greased baking dish and sprinkle crumbs over the top along with a small bit of extra cheddar. Bake at 350 for about 40 minutes or until set.
Finger Jello is something my sister always made. It is the less sweet, more firm and much better tasting version of Jello Jigglers. It is throw-able. We throw it at the Thanksgiving table. It is tradition at my table as it was at my sister's table. What can I say, I may be getting older, but I'll never grow up!
3 boxes jello - flavor of your choice
4 packets Knox unflavored gelatin
3 cups boiling water
1 c. juice (apple or another mild juice works well)
1 tbsp. lemon juice
Mix jello & gelatin together. Add in boiling water and stir until gelatin is dissolved. Add in juice. Stir in lemon juice. Strain into a 13x9 pan and refrigerate until firm. Cut into squares and toss to each other, eat and enjoy.
(For some reason, you have to strain it and use lemon juice if you don't want a yucky film on this stuff)
I love Stuffed Celery. It is simple and just brings me back to my childhood. I also think about my eldest brother who could polish off a whole tray of these when my mother made them. I think it is me that eats the most of them in my house nowadays. My hubby won't even come within 10 feet of them as they are made with two things he hates the most: olives (green) and cream cheese.
1 small jar green olives w/pimento, sliced (they sell them already sliced now - life is so good & easy!)
1 80z. brick cream cheese, softened
Celery, cleaned and large enough to fill
Drain the olives and blend them with the cream cheese. Refrigerate until firm. Fill celery stalks and cut into bite sized pieces. EAT. Yum!
Now this usually would be where I tell you about the potato crescent rolls, but I didn't make them this year. I just plain ran out of time. Perhaps next year....
Stay tuned for the pie recipes.....
Starting with the turkey - I ALWAYS brine it. I use Alton Brown's basic brine which works for a 14-16lb bird.
1 gallon vegetable stock mixed with:
1 c. kosher salt
1/2 c. brown sugar
1/2 Tbsp. allspice berries
1/2 Tbsp. candied ginger
1 Tbsp. black peppercorns
Bring to a boil and stir to dissolve salt & sugar. Refrigerate until cool. Add one gallon ice water to brine and place turkey in breast side down for 8-12 hours, switching turkey position 1/2 through. I use my big lobster pot and place it down in the cellar fridge. You can leave it in a cool place if you don't have the fridge space.
This year, I made my own vegetable stock. To a gallon and 1/2 of water I added:
2 onions
ends of a bunch of asparagus
couple of bay leaves
fresh oregano that is still growing in my garden
fresh parsley which is doing the same
couple stalks of celery including the hearts & leaves
3-4 carrots
ends and stems of green beans
a potato
some whole peppercorns and a couple good pinches of salt
some sliced mushrooms
Just simmer this for a while on the stove. You'll know when it is ready. Your house will smell incredible and the stock will taste awesome! Just strain and you're ready to rock and roll.
The cornbread stuffing recipe is one I took from Ina Garten (Barefoot Contessa). It is a recipe "For Two". I usually double it. I also ADD stuff to it. This year I added some green onion and some chopped, fresh mushrooms. I always make my own cornbread. You can find my favorite recipe in the blog before this one.
Cornbread Stuffing for Two
2 1/2 c. cornbread, broken into pieces
1 large onion, diced
4 Tbsp. unsalted butter
1/2 c. chicken stock
1 celery stalk, diced
1/4 c. flat leaf parsley
Saute onion & celery in butter until onions are translucent. Add mixture to cornbread along with chicken stock and either stuff your bird or cook for about 30 minutes on 350.
I always boil the turnip and then mash with salt, pepper and lots of butter. I roast the squash with butter & brown sugar. The sweet potatoes are boiled and then I mix them with a little bit of allspice and butter and toss in a few mini marshmallows and bake them for 20 minutes or so. This is the way I got #5 to eat them at first. He thinks that marshmallows make them yummy.
The cranberry sauce is new this year. You know my aversion to HFCS (or at least you would if you talked to me for any length of time) so after reading the labels on my usual canned cranberry product, I decided to make my own. SO easy and SO much yummier than the canned stuff. No really. Just try it.
Cranberry Sauce
12 oz. cranberries
1/2 c. brown sugar
1/2 c. white sugar (you can cut down a bit on this)
1/2 c. orange juice
1/2 c. water
Bring to a boil over medium heat. Cranberries will burst open. Mash, chill, eat & enjoy.
Be aware that fresh stuff has more flavor. This isn't the super sweet canned stuff - it is very tart, but it will be delicious on your roasted turkey!
Oh the famous Party Potatoes. No holiday would ever be without them in this house. This recipe came from Hubby's grandmother. It has always been a favorite.
Party Potatoes
8-10 potatoes (russets work really well), boiled & drained
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
8 oz. cream cheese
1 c. sour cream (I use plain yogurt)
butter (3/4 of a stick in the potatoes - 1/4 stick in pats for the top)
Mash all the ingredients together and place into a greased baking dish. Place butter on top. Bake at 350 for about an hour.
Broccoli Casserole is another favorite. I make mine a bit differently than most people because I don't used canned soup products. I always make a simple white sauce instead.
10 oz. frozen broccoli, cooked and drained
1 1/2 c. white sauce
1 c. shredded cheddar
2/3 c. mayo (I use mayo & yogurt mixed)
2 eggs
bread crumbs
Mix together the broccoli, white sauce, cheese, mayo and egg. Place in a well greased baking dish and sprinkle crumbs over the top along with a small bit of extra cheddar. Bake at 350 for about 40 minutes or until set.
Finger Jello is something my sister always made. It is the less sweet, more firm and much better tasting version of Jello Jigglers. It is throw-able. We throw it at the Thanksgiving table. It is tradition at my table as it was at my sister's table. What can I say, I may be getting older, but I'll never grow up!
3 boxes jello - flavor of your choice
4 packets Knox unflavored gelatin
3 cups boiling water
1 c. juice (apple or another mild juice works well)
1 tbsp. lemon juice
Mix jello & gelatin together. Add in boiling water and stir until gelatin is dissolved. Add in juice. Stir in lemon juice. Strain into a 13x9 pan and refrigerate until firm. Cut into squares and toss to each other, eat and enjoy.
(For some reason, you have to strain it and use lemon juice if you don't want a yucky film on this stuff)
I love Stuffed Celery. It is simple and just brings me back to my childhood. I also think about my eldest brother who could polish off a whole tray of these when my mother made them. I think it is me that eats the most of them in my house nowadays. My hubby won't even come within 10 feet of them as they are made with two things he hates the most: olives (green) and cream cheese.
1 small jar green olives w/pimento, sliced (they sell them already sliced now - life is so good & easy!)
1 80z. brick cream cheese, softened
Celery, cleaned and large enough to fill
Drain the olives and blend them with the cream cheese. Refrigerate until firm. Fill celery stalks and cut into bite sized pieces. EAT. Yum!
Now this usually would be where I tell you about the potato crescent rolls, but I didn't make them this year. I just plain ran out of time. Perhaps next year....
Stay tuned for the pie recipes.....
I found it, I found it!
YES!
I found the cornbread recipe I've been looking for. I like it sweet, moist in the middle and crunchy on the outside. I was trying a recipe on a package of cornmeal of a brand I've never bought to use for my cornbread stuffing in my turkey. I tasted it after it came out of the oven and OH. EM. GEE. FREAKING AMAZING. This, my friends, calls for a celebration. Yes, that means I am making chili tonight and I made an extra pan of cornbread to go with it! /grin/ Just another thing to be thankful for!
The "I-finally-found-a-recipe-worth-keeping" Cornbread
1 c. cornmeal
1 c. flour
1/2 c. unsalted butter, melted
1/2 c. brown sugar
3 Tbsp. sugar
3 tsp. baking powder
1 large pinch of salt
2 eggs
2/3 c. milk
Blend dry ingredients. Add wet and stir until just mixed. Pour into a greased 9x9 pan and bake at 400 for about 25 minutes (or until top is deep golden brown).
I found the cornbread recipe I've been looking for. I like it sweet, moist in the middle and crunchy on the outside. I was trying a recipe on a package of cornmeal of a brand I've never bought to use for my cornbread stuffing in my turkey. I tasted it after it came out of the oven and OH. EM. GEE. FREAKING AMAZING. This, my friends, calls for a celebration. Yes, that means I am making chili tonight and I made an extra pan of cornbread to go with it! /grin/ Just another thing to be thankful for!
The "I-finally-found-a-recipe-worth-keeping" Cornbread
1 c. cornmeal
1 c. flour
1/2 c. unsalted butter, melted
1/2 c. brown sugar
3 Tbsp. sugar
3 tsp. baking powder
1 large pinch of salt
2 eggs
2/3 c. milk
Blend dry ingredients. Add wet and stir until just mixed. Pour into a greased 9x9 pan and bake at 400 for about 25 minutes (or until top is deep golden brown).
Thursday, November 18, 2010
Why, Hello Quick breads! I adore you!
Yes, quick breads. The name used for those breads that do not get their RISE from yeastie beasties. I love quick breads. Pumpkin, apple, lemon and even date. I love to make them. I love to give them away. Mostly, I love to eat them.
The following are my two favorite recipes. They also happen to be my family's favorite two recipes. One I made myself by loosely following a recipe I found online. The other is printed on an old recipe card given to me by a dear friend to which I've "lightened up" a bit over the years.
Tray's Cinnamon Bread
2 1/2 c. all purpose flour
1 1/2 c. sugar
1 heaping tsp. cinnamon
1/2 tsp. salt
1 stick of butter (1/2 c.)
1/2 tsp. baking soda
1 c. buttermilk
Heat oven to 350.
Mix together first 5 ingredients (flour through butter) until it resembles coarse crumbs. Reserve 1 c. for the top. Pour 1/3 c. of mixture into bottom of a greased & floured loaf pan. Add into mixture 1/2 tsp. baking soda and mix well. Pour in buttermilk and place batter into loaf pan. Top batter with reserved crumb mixture. Bake for about an hour or until toothpick comes out clean.
Cool for 15-20 minutes and then turn out onto wire rack to cool completely.
Cook's notes:
Use your food processor to make the crumble part. It takes just seconds!
I've also made the following changes with decent results:
Cut down the sugar to a scant cup full.
Exchange one cup of all purpose flour for one cup whole wheat flour
Use 1/4 c. (1/2 stick) butter and instead add in 1/4 c. oil or apple sauce when you add in buttermilk. This results in a more powdery crumb texture, but it doesn't change the taste.
Use 1/2 c. yogurt (plain or even vanilla works well) and 1/2 c. lowfat/fatfree milk instead of the buttermilk.
Use mini loaf pans (cooks in about half the time - great for gifts). 1 recipe of cinnamon bread yields 3 mini loaves.
Whole Wheat Zucchini Bread
3 c. whole wheat flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 Tbsp. cinnamon
2 eggs
1/2 c. yogurt (plain or vanilla)
1 c. applesauce (I like the granny smith kind)
1 c. brown sugar
1/2 c. sugar
1 Tbsp. vanilla
2 c. grated zucchini
1 c. sliced almonds (or whatever kind of nuts you like)
Preheat oven to 325
In a small bowl combine the flour, salt, soda, powder & cinnamon. Set aside.
In large mixing bowl combine the sugars, yogurt and applesauce. Add in the eggs and vanilla. Carefully add in the dry ingredients followed by the zucchini & nuts. Mix just until blended. Pour into two 8" loaf pans. Bake for 40 minutes to an hour or until toothpick comes out clean. Cool 20 minutes and turn out onto wire rack to cool completely.
Cook's Notes
The recipe I loosely followed for this had over 2 c. of sugar and a cup of oil. While the bread was delicious, you might as well had made a cake! This version is something that I don't mind sticking in my kids' lunchboxes for snack AND it still is sweet enough for a dessert.
**I wanted to add that if you are worried about the whole wheat flour part of this bread or that this bread will be dry, you shouldn't be. I have NEVER made a bread that is this flavorful and moist that didn't call for butter or oil. Seriously, try it. I promise you won't be disappointed.**
The following are my two favorite recipes. They also happen to be my family's favorite two recipes. One I made myself by loosely following a recipe I found online. The other is printed on an old recipe card given to me by a dear friend to which I've "lightened up" a bit over the years.
Tray's Cinnamon Bread
2 1/2 c. all purpose flour
1 1/2 c. sugar
1 heaping tsp. cinnamon
1/2 tsp. salt
1 stick of butter (1/2 c.)
1/2 tsp. baking soda
1 c. buttermilk
Heat oven to 350.
Mix together first 5 ingredients (flour through butter) until it resembles coarse crumbs. Reserve 1 c. for the top. Pour 1/3 c. of mixture into bottom of a greased & floured loaf pan. Add into mixture 1/2 tsp. baking soda and mix well. Pour in buttermilk and place batter into loaf pan. Top batter with reserved crumb mixture. Bake for about an hour or until toothpick comes out clean.
Cool for 15-20 minutes and then turn out onto wire rack to cool completely.
Cook's notes:
Use your food processor to make the crumble part. It takes just seconds!
I've also made the following changes with decent results:
Cut down the sugar to a scant cup full.
Exchange one cup of all purpose flour for one cup whole wheat flour
Use 1/4 c. (1/2 stick) butter and instead add in 1/4 c. oil or apple sauce when you add in buttermilk. This results in a more powdery crumb texture, but it doesn't change the taste.
Use 1/2 c. yogurt (plain or even vanilla works well) and 1/2 c. lowfat/fatfree milk instead of the buttermilk.
Use mini loaf pans (cooks in about half the time - great for gifts). 1 recipe of cinnamon bread yields 3 mini loaves.
Whole Wheat Zucchini Bread
3 c. whole wheat flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 Tbsp. cinnamon
2 eggs
1/2 c. yogurt (plain or vanilla)
1 c. applesauce (I like the granny smith kind)
1 c. brown sugar
1/2 c. sugar
1 Tbsp. vanilla
2 c. grated zucchini
1 c. sliced almonds (or whatever kind of nuts you like)
Preheat oven to 325
In a small bowl combine the flour, salt, soda, powder & cinnamon. Set aside.
In large mixing bowl combine the sugars, yogurt and applesauce. Add in the eggs and vanilla. Carefully add in the dry ingredients followed by the zucchini & nuts. Mix just until blended. Pour into two 8" loaf pans. Bake for 40 minutes to an hour or until toothpick comes out clean. Cool 20 minutes and turn out onto wire rack to cool completely.
Cook's Notes
The recipe I loosely followed for this had over 2 c. of sugar and a cup of oil. While the bread was delicious, you might as well had made a cake! This version is something that I don't mind sticking in my kids' lunchboxes for snack AND it still is sweet enough for a dessert.
**I wanted to add that if you are worried about the whole wheat flour part of this bread or that this bread will be dry, you shouldn't be. I have NEVER made a bread that is this flavorful and moist that didn't call for butter or oil. Seriously, try it. I promise you won't be disappointed.**
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