Pumpkin Pie
1 can (15 oz) pumpkin puree
3/4 cup granulated sugar
1/2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 can (12 oz) evaporated milk
1 unbaked 9-inch deep-dish pie shell
Preheat oven to 350 degrees F.
Mix sugar, cinnamon, salt, ginger and cloves into pumpkin, add eggs. Gradually mix in evaporated milk.
Pour mixture into pie shell, bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
Saturday, November 17, 2007
Friday, November 16, 2007
Holiday Notebook: Turkey Day notes
Preparing for Thanksgiving can seem like an overwhelming task, especially when you have crowd to feed. To help your Turkey Day game plan succeed, do as many things ahead as possible.
Remember, if you only have one oven ( like I do) baking ahead and freezing is always a good option. The loaf breads in the Holiday Notebook can all be made ahead, wrapped tightly in plastic wrap and foil, and frozen.
Shopping for your staples before the stores are insanely crowded, is also a less frenzied way to prepare. Believe me, fighting over the last can of Redi-Whip on Thanksgiving morning is not my idea of fostering Holiday Spirit!
Give your turkey several days to thaw in the refrigerator, trying to thaw too quickly opens the door to unsafe practices and invites unwanted germ-laden guests to your dinner. A 16-20 lb turkey takes 4-5 days to thaw in your refrigerator. This is the safest way to thaw. If you do run short of time, good advice can be found on the USDA website "Let's Talk Turkey".
Remember, if you only have one oven ( like I do) baking ahead and freezing is always a good option. The loaf breads in the Holiday Notebook can all be made ahead, wrapped tightly in plastic wrap and foil, and frozen.
Shopping for your staples before the stores are insanely crowded, is also a less frenzied way to prepare. Believe me, fighting over the last can of Redi-Whip on Thanksgiving morning is not my idea of fostering Holiday Spirit!
Give your turkey several days to thaw in the refrigerator, trying to thaw too quickly opens the door to unsafe practices and invites unwanted germ-laden guests to your dinner. A 16-20 lb turkey takes 4-5 days to thaw in your refrigerator. This is the safest way to thaw. If you do run short of time, good advice can be found on the USDA website "Let's Talk Turkey".
Holiday Notebook: Cranberry Orange Bread
CRANBERRY - ORANGE BREAD
2 cups all purpose white flour (may use 1 cup white & 1 cup whole wheat flour)
1 cup sugar
1 1/2 tsp baking powder
1 tsp salt
½ tsp baking soda
¼ cup butter or margarine
1 egg beaten
1 tsp grated orange peel
¾ cup orange juice
3 cups chopped cranberries
Cut in butter with fork or pastry blender until mixture is crumbly.
Add egg, orange juice and peel all at once, stir just until mixture is evenly moist.
Do not over mix, leave it a little lumpy.
Fold in cranberries. Spoon mixture into prepared pan.
Bake for about 1 hour, test for doneness with a skewer inserted into center of loaf,
it should be clean when removed. Let cool for about 20 minutes in the pan, carefully remove and transfer loaf to a cooling rack. Cool completely before slicing.
2 cups all purpose white flour (may use 1 cup white & 1 cup whole wheat flour)
1 cup sugar
1 1/2 tsp baking powder
1 tsp salt
½ tsp baking soda
¼ cup butter or margarine
1 egg beaten
1 tsp grated orange peel
¾ cup orange juice
3 cups chopped cranberries
Preheat oven to 350 degrees F. Butter a 9 X 5 X 3 inch loaf pan.
Sift flour, sugar, baking powder, salt & baking soda in a large bowl.Cut in butter with fork or pastry blender until mixture is crumbly.
Add egg, orange juice and peel all at once, stir just until mixture is evenly moist.
Do not over mix, leave it a little lumpy.
Fold in cranberries. Spoon mixture into prepared pan.
Bake for about 1 hour, test for doneness with a skewer inserted into center of loaf,
it should be clean when removed. Let cool for about 20 minutes in the pan, carefully remove and transfer loaf to a cooling rack. Cool completely before slicing.
Saturday, November 10, 2007
Holiday Notebook: Roasted Butternut Squash
Roasted Butternut Squash
2 med- large Butternut squash
PREHEAT OVEN TO 400 degrees F
Cut each squash in half- VERTICALLY stem to blossom end
Scoop out seeds & stringy stuff
Cut squash halves into 4 pieces- peel each piece
Cover the bottom of a large roasting pan or oven proof casserole dish with olive oil (for savory squash) or melted butter (for sweet squash).
Pour in squash pieces and toss around to coat with oil or butter.
For savory squash, sprinkle with salt & pepper.
For sweet squash, sprinkle with cinnamon & nutmeg.
Roast squash uncovered for 40- 60 minutes, turning & moving occasionally, or until soft, and beginning to caramelize around the edges, roast until you reach the desired degree of caramelization around the edge of the squash, be careful not to burn.
Serves 6-8 people (large servings)
2 med- large Butternut squash
PREHEAT OVEN TO 400 degrees F
Cut each squash in half- VERTICALLY stem to blossom end
Scoop out seeds & stringy stuff
Cut squash halves into 4 pieces- peel each piece
Cover the bottom of a large roasting pan or oven proof casserole dish with olive oil (for savory squash) or melted butter (for sweet squash).
Pour in squash pieces and toss around to coat with oil or butter.
For savory squash, sprinkle with salt & pepper.
For sweet squash, sprinkle with cinnamon & nutmeg.
Roast squash uncovered for 40- 60 minutes, turning & moving occasionally, or until soft, and beginning to caramelize around the edges, roast until you reach the desired degree of caramelization around the edge of the squash, be careful not to burn.
Serves 6-8 people (large servings)
Holiday Notebook: Easy Stuffing
Easy Stuffing
2 loaves of any kind of bread you like / or mix white & wheat .. etc
Homemade style bread is best – heavy & substantial is best
Lay out bread on cookie sheets over night to dry out and get stale!!!
In a large pan sauté in olive oil
1 large onion -chopped
2 cups chopped celery
Minced fresh garlic or garlic powder to taste
Saute until celery is tender & translucent
Add 1 stick butter to sauteed veggies and let melt.
Turn off heat when butter is melted
Tear or chop dry bread into small pieces place in a large bowl
Salt & pepper to taste
2 tblsp Poultry seasoning or more to taste
Mix in with dry bread, taste a piece
Add ½ bunch chopped parsley- fresh
Mix in with bread
Pour sautéed onion & celery with butter over dry bread mix well
Add warm canned chicken broth 1-2 cans.(14 oz cans) to moisten bread well.
Or if you have drippings from roasted turkey add them.
Pour into a 9x13 rectangle sheet cake pan.
Bake at 350 degrees for approx 30 minutes – or until golden brown
2 loaves of any kind of bread you like / or mix white & wheat .. etc
Homemade style bread is best – heavy & substantial is best
Lay out bread on cookie sheets over night to dry out and get stale!!!
In a large pan sauté in olive oil
1 large onion -chopped
2 cups chopped celery
Minced fresh garlic or garlic powder to taste
Saute until celery is tender & translucent
Add 1 stick butter to sauteed veggies and let melt.
Turn off heat when butter is melted
Tear or chop dry bread into small pieces place in a large bowl
Salt & pepper to taste
2 tblsp Poultry seasoning or more to taste
Mix in with dry bread, taste a piece
Add ½ bunch chopped parsley- fresh
Mix in with bread
Pour sautéed onion & celery with butter over dry bread mix well
Add warm canned chicken broth 1-2 cans.(14 oz cans) to moisten bread well.
Or if you have drippings from roasted turkey add them.
Pour into a 9x13 rectangle sheet cake pan.
Bake at 350 degrees for approx 30 minutes – or until golden brown
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