Pumpkin Pie

This recipe is slightly different than the traditional Libby's mix because the fresh pumpkin is has a higher water content.  You can let the pumpkin sit and drain off the water, or place it in cheesecloth overnight and let the water drain off the bottom.

This will be enough for TWO pies!

Ingredients

1 cup sugar
1.5 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
1/2 teaspoon ground ginger
**if you do not have cinnamon, cloves, allspice and ginger, you can substitute 3 teaspoons of "pumpkin pie spice".
1/2 teaspoon of vanilla extract (optional)
1/2 teaspoon salt (optional)
4 large eggs
3 cups pumpkin sieved, cooked pumpkin
1.5 cans (12oz each) of evaporated milk
2 pie crusts, 9', grahm or fresh dough, it's your preference!


Directions

Combine all ingredients, make sure they are well mixed.  Pour the pie into pie crusts and bake at 425 F  for the first 15 minutes, then turn the temperature down to 350 F and bake another 45 to 60 minutes, until a clean knife inserted into the center comes out clean. Buon appetito!!
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Fresh Pumpkin Ice Cream

Ingredients
1 cup pumpkin puree
3/4 cup granulated sugar
1 3/4 cup heavy cream
1 1/4 cup milk
3 1/2 teaspoons of pumpkin pie spice or (2 teaspoons ground cinnamon + 1/4 teaspoon ground cloves + 1/2 teaspoon ground nutmeg + 1/4 teaspoon ground allspice)

Technique
Combine the cream, milk and sugar and whisk until completely combined.  Slowly add the spices and then the pumpkin.  Make sure is is thoroughly mixed.  Prepare according to ice cream makers instructions.  Buon appetito!!


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Cold War Brownies

I recommend Pillsbury Family Size Brownies, it fills the 9 x 13 pan quite nicely.

1 Box of Brownie Mix (and the necessary ingredients to make it)

6 Tablespoons Nutella or more!

1 block of Cream Cheese, room temperature.

1 Egg Yolk

5 Tablespoons Sugar

1/8 tsp Vanilla Extract

In a large bowl mix the brownie mix, and pour into a greased 9 x 13 pan.  In a smaller bowl mix the cream cheese, egg yolk, sugar, and vanilla extract until smooth. Glop the nutella and cream cheese mix into the brownies, being as heavy handed as you'd like. Swirl lightly. Bake the brownies according to the box directions adding 5-7 min more so the middle isn't so gooey!  Buon appetito! 

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Crêpe Suzette

 Ingredients:

1 cup cake flour
1 cup milk
1/2 cup water
2 eggs
1/4 cup sugar

Butter for frying

Filling
8 oz cream cheese, 1.3 cup confectioner's (powdered sugar)
1/2 tsp vanilla extract
1 tsp lemon zest


Technique:

Measure all ingredients into blender vessel and blend for 30 seconds. Scrape down sides and blend for 15 seconds more. Cover and let sit for an hour so that flour absorbs liquid).

Fry using melted butter in small skillet. Turn carefully when golden brown.

After cooled, fill with cream cheese, fold over and fry a little more till cream cheese is warm.  Serve Immediately!  Buon appetito!






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Brent's Butter Cupcakes

Named for one of my co-workers who is *slightly* obsessed with these lil gems....

Ingredients:

2 cups all-purpose flour
1 1/2 cups sugar
2 1/2 tsp baking powder
1 tsp salt
3/4 cup butter or margarine (1-1/2 sticks) softened
3/4 cup whole milk
1 1/2 tsp vanilla extract
3 large eggs 

Technique:

Preheat oven to 350*. Line twenty-four  muffin-pan cups with paper liners.
In large bowl, mix flour, sugar, baking powder and salt until combined. Add butter, milk, vanilla and eggs, and beat just until blended. Beat 1 to 2 minutes or until creamy, occasionally scraping bowl with rubber spatula.  Spoon batter into muffin-pan cups. Bake 20 to 25 minutes or until cupcakes are golden brown and toothpick inserted in center comes out clean. Immediately remove cupcakes from pans and cool completely on wire rack.  Frost and embellish to  your heart's desire!  Buon appetito!



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Strawberry Pie

Ingredients:
1 (9 inch) pie crust, baked
1 quart fresh strawberries
1 cup white sugar
3 tablespoons cornstarch
3/4 cup water


Technique:
Set aside 4-5 berries for decoration on top. Mash remaining berries (by hand, it's yummier that way!) and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.
In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture in pastry shell, add strawberries on top. Chill for several hours before serving. Serve with homemade vanilla ice cream! Buon appetito!

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Ben and Jerry's French Vanilla

My father-in-law's favorite, the kids too!!

Ingredients:

2 large eggs
3/4 cup sugar
2 cups whipping cream
1 cup milk
2 teaspoons vanilla extract


Technique:

Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream, milk, and vanilla and whisk to blend.

Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. Buon appetito!

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Snickers Surprise

 So good and so easy, if you don't eat all the snickers first!

Ingredients


2 large eggs
1 cup sugar
1 cup brown sugar
1 cup butter
1 cup peanut butter
2 teaspoons vanilla
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
20 Snickers miniature candy bars, unwrapped

Technique

 In large bowl, combine sugars, butter, peanut butter, vanilla and eggs. Add flour, baking soda, baking powder and salt.  Mix well.  Shape about 1/4 cup of dough smoothly around candy bar making sure bar is completely covered.  Place 4 inches apart on ungreased cookie sheet.  Bake at 375°F for 13-14 minutes or until light golden brown and puffy.  Cool 10 minutes and remove from cookie sheets.



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Simple Buttercream

I think my mom makes a very yummy buttercream that's perfect for cakes and cookies.  I just never knew how easy it was.  I'm in search of the right buttercream for my daughter's first birthday cake and this one got her seal of approval immediately.

Ingredients:

1 lb. of powdered sugar

1/2 c. shortening

1/2 c. butter, softened

1/3 c. 2% milk

1 t. vanilla

1/4 t. almond extract

How:

Mix the sugar, shortening and butter in an electric mixer until combined.  It will look very grainy, like soft sand.  At this point, gradually add the milk in while mixing until it reaches a spreadable consistency.  Then mix in the vanilla and almond.

I love this on sugar cookies that are slightly cold, but then again, I just ate a whole bunch from a bowl!

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Orange Pound Cake and Raspberry Jam Trifle

I love a good trifle, and this is definitely a good trifle! It takes a decent amount of work as you make your own cake, pastry cream and whipped cream, but it's worth it. I made it for my family as a Christmas dessert and I found that it could easily serve 10 people. If you plan on doing this, give yourself a couple of hours, but, again, it's worth it!

Ingredients:

1 orange pound cake (recipe follows)

1 jar of seedless raspberry jam

2 half-pints of fresh raspberries

Orange pastry cream (recipe follows)

1 c. cold heavy cream

2 T. sugar

1/2 t. vanilla extract

How:

Cut the pund cake into slices and spread each slice on one side with raspberry jam. Set aside.

Place a layer of cake, jam side up, in the bottom of a trifle bowl or a 2.5-3 quart serving bowl, cutting the pieces to fit. Top with a layer of raspberries and orange cream. Repeat and then end with a third layer of cake, jam side down and then raspberries.

Whip the cream in with an electric mixer using the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until it forms stiff peaks. Put on top of trifle. Serve immediately or refrigerate.

ORANGE POUND CAKE

2 sticks unsalted butter, room temperature

2.5 cups sugar, divided

4 extra large eggs, room temperature

1/3 g. grated orange zest

3 c. all purpose flour

1/2 t. baking powder

1/2 t. baking soda

1 t. salt

3/4 c. orange juice, divided

3/4 c. buttermilk, room temperature

1 t. vanilla extract

Preheat to 350. Grease and flour to 8.5 x 4.5 x 2.5 loaf pans and line the bottoms with parchment paper

Cream the butter and 2 c. of the sugar with an electric mixer with the paddle for about 5 minutes or until light and fluffy. On medium speed, beat in eggs one at a time and the orange zest.

In a separate bowl, combine the flour, baking powder and soda, and salt. In another bowl, combine 1/4 c. of the orange juice, buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans and bake between 45 minutes and an hour, until a cake tester comes out clean.

Cook the remaining 1/2 c. of sugar with the 1/2 c. of orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Remove them from the pans and put them on a cooling rack over a baking tray. Spoon the orange syrup over the cakes and allow the cakes to cool.

Enjoy one cake, and save the other for the trifle.

ORANGE PASTRY CREAM

1.5 c. milk

1 t. orange zest

5 extra large egg yolks, room temperature

1/2 c. sugar

2 T. cornstarch

1/2 c. sugar

1/2 t. Grand Marnier or Triple Sec

1 T. unsalted butter

1 T. heavy cream

Combine the milk and orange zest in a medium saucepan over medium and bring almost to a boil, then remove from heat.

Beat the egg yolks and sugar on medium-high speed in an electric mixer with the paddle until pale and thick, about 5 minutes. With the mixer on low, sprinkle on the cornstarch. Beat on medium-low until combined, scraping down the bowl with a rubber spatula.

With the mixer on low speed, pour the hot milk mixture into the egg mixture. Pour the mixture back into the pan. Cook over low heat, stirring constantly, until the mixture thickens, about 5 to 7 minutes. KEEP STIRRING! When it starts to look thick on the bottom of your stirring utensil keep going a little longer until the mixture itself is actually thicker.

Pour the mixture through a fine sieve into a bowl. Stir in the vanilla, Grand Marnier or Triple Sec, butter and heavy cream. Place plastic wrap directly on the custard to prevent a skin from forming and refrigerate until cold.

~Original recipe can be found here: http://www.foodnetwork.com/recipes/ina-garten/raspberry-orange-trifle-recipe/index.html

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Snickerdoodles

My good friend Shannon told me one day how much she liked snickerdoodles and I had to think if I had ever had one. I went to my stack of baking books and found what seemed to be the most promising. Lots of butter and the name "Martha Stewart" made these the clear winners. By the way, Shannon approves.

Ingredients:

2 3/4 c. all purpose flour

2 t. baking powder

1/2 t. salt

1 c. (2 sticks) unsalted butter, room temperature

1 1/2 c. plus 2 T. sugar

2 large eggs

2 t. ground cinnamon

How:

Preheat the oven to 350. Combine flour, baking powder and salt into a medium bowl. Cream butter and 1 1/2 c. sugar on medium until pale and fluffy. Mix in eggs one at a time. Reduce speed to low and gradually mix in flour mixture.

Stir together cinnamon and remaining 2 T. sugar in a small bowl. Shape dough into 20 1 3/4 inch balls (the photo shows cookies rolled into 1 inch balls). Roll in cinnamon sugar. Space 3 inches apart on baking sheets(crucial as they spread a lot) lined with parchment paper (if you don't have parchment paper, just spray your sheets with non-stick baking spray).

Bake cookies, until slightly firmed at the edges 12 to 15 minutes. Let cool on sheets on wire racks.

The cookies can be stored between layers of parchment in an airtight container at room temp for up to three days.

~ Original recipe from Martha Stewart's Cookies

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Chocolate Covered Cherry Cookies

Every year my mother asked my brother and me which cookie we wanted for Christmas, and every year she got the same answer. Chocolate Covered Cherry Cookies. Simply put, in my opinion, these are the best cookies out there.

Ingredients:

1 1/2 c. flour

1/2 c. cocoa

1/4 t. salt

1/4 t. baking powder

1/4 t. baking soda

1/2 c. butter, softened

1 c. sugar

1 egg

1 1/2 t. vanilla

1 10 oz. jar maraschino cherries, halved, reserving juice

6 oz. semi-sweet chocolate pieces

1/2 c. sweetened condensed milk

How:

In a small saucepan combine chocolate pieces and sweetened condensed milk. Heat till chocolate is melted. Stir in 4 T. of the cherry juice. Remove from heat.

In a large bowl combine flour, cocoa, salt, baking powder and soda. Cream butter and sugar in mixer on low. Add egg and vanilla and beat well. Gradually add dry ingredients to creamed mixture and beat until blended.

Shape in to 1 inch balls. Place on ungreased cookie sheets. Make an indent in each with your thumb. Place 1 cherry half in the center of each cookie and then spoon 1 tsp of the frosting over each cookie. If the frosting has hardened, turn your burner back on low for about 1 minute and it should soften right up.

Bake at 350 for 10 minutes. Makes about 3 dozen

~ You can thin the chocolate with extra cherry juice.

~I've never seen this recipe printed anywhere, although my mother tells me that it originally comes from Better Homes and Gardens, sometime in the early 1980s.

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Cherry Garcia and Kit-Kat ice creams

I love making ice cream at home. It's easy and super delicious. My lovely sister-in-law gave me one of my favorite gifts ever when she got me my Cuisinart ice cream maker AND an extra bowl! Therefore, I can make two flavors in one day, which I did.

Cherry Garcia

1/4 c. shaved plain chocolate (I used Ghiradelli 60% dark)

1/4 maraschino cherries, halved (original recipe calls for Bing or canned, neither of which I had)

2 large eggs

3/4 c. sugar

2 c. heavy whipping cream

1 c. milk

How:

1. Place the Shaved chocolate flakes and cherries in separate bowls. Cover and refrigerate.

2. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 more minute. Pour in the cream and milk and whisk to blend.

3. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.

4. After the ice cream stiffens (about 2 minutes before it's done), add the chocolate and the cherries, then continue freezing until the ice cream is ready.

~Adapted from Ben & Jerry's Homemade Ice Cream & Dessert Book.

Kit Kat ice cream

Ingredients:

2 large eggs

3/4 c. sugar

2 c. heavy whipping cream

1 c. milk

4 1.6 oz Kit-Kat bars ( I used 11 fun-sized ones)

2 t. vanilla

How:

1. Cut the Kit-Kat bars into bite sized pieces and store in the refrigerator.

2. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour n the cream, milk and vanilla, and whisk to blend. Transfer to an ice cream maker and freeze following the manufacturer's instructions.

3. After the ice cream stiffens (about 2 minutes before it is done), add the chopped candy, then continue freezing until the ice cream is ready.

~Adapted from Ben & Jerry's Homemade Ice Cream & Dessert Book.

Notes:

Both recipes make slightly more then 4 cups, with the Kit-Kat recipe making slightly more than the cherry one.

Please note that it is best (in my opinion) to use pasteurized eggs in these recipes as they are not cooked. Using the pasteurized eggs basically eliminates the chance of salmonella poisoning.

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Chocolate Dipped Coconut Macaroons

My husband hates coconut. Gasp! I'm so happy when I have an opportunity to bake for a group of people who do like it, though, because when I do, I bake the macaroons. Soft and slightly chewy with delicious dark chocolate, these are one of my favorite treats.

Ingredients:

21 oz. shredded sweetened coconut

3 T. sweetened condensed milk

2/3 cup egg whites - about 5 eggs worth

heaping 1/4 t. cream of tartar

2/3 c. sugar

1 t. vanilla

1/8 t. almond extract

6 oz. bittersweet or semisweet chocolate, divided

2 oz. unsweetened chocolate

2 1/2 T. shortening

How:

Preheat the oven to 325 and spray two baking sheets with nonstick spray

Spread the coconut on rimmed baking sheet and toast, stirring 3-4 times for about 10 minutes until beginning to brown. In a large bowl, stir together the coconut and condensed milk until well blended and set aside.

In a large bowl, beat with a whisk shaped beater on low speed, the egg whites and cream of tartar until frothy. Increase the speed to medium-high and beat until just opaque and soft peaks form. Add the sugar, 2 T. at a time, beating after each addition. Add the vanilla and almond extract. Increase the speed to high. Beat until the mixture forms very stiff, glossy peaks, about 2 minutes. Fold in the coconut until evenly incorporated.

Drop the mixture onto the baking sheets using a 1/4 c. measure, spacing about 2 inches apart.

Bake, one sheet at a time for 14-18 minutes. They will be done when the tops are slightly browned and are slightly firm to the touch of your finger. Transfer the sheet to a wire rack and let stand for a few minutes. Using a spatula, transfer the macaroons to wire rack and let stand until completely cooled (they will sink slightly during cooling). Place on a baking sheet and refrigerate until cooled.

Chocolate

In a small saucepan or double boiler, melt 4 oz. bittersweet chocolate, unsweetened chocolate and shortening over low heat, or simmering water if using a double boiler, until just melted. Stir in the remaining 2 oz. bittersweet chocolate, stirring until it melts and mixture has cooled to barely warm. Immediate dip the tops of chilled macaroons into the chocolate and shake off the excess. They are best with a thin layer of chocolate. Immediately transfer the sheet of macaroons to the refrigerator for 15 to 20 minutes or until the chocolate sets. Bring to room temperature before serving.

Store in a single layer in an airtight container in a cool place (but not the fridge) for up to 3 days or freeze for up to a month

Original recipe can be found in The All-American Cookie Book by Nancy Baggett.

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Pear Tart

 Ingrediants

Crust:

Store bought pie crusts.

Filling:

3 medium pears
1 tablespoon lemon juice
1 tablespoon plus 1 teaspoon cornstarch
3 tablespoons light brown sugar
1/8 teaspoon ground cinnamon

Glaze:

1 teaspoon honey



Technique
Peel the pears, core them and cut into 1/4-inch slices. In a large bowl toss the pear slices with the lemon juice. Sprinkle in the brown sugar and cinnamon and toss until the pears are evenly coated. Spread the crust over the tart pan and press into place.  Spread the pears in a circular pattern across the entire tart pan.

Preheat the oven at 425.  Bake the tart for 15 minutes, and then reduce the oven temperature to 350 degrees F, keeping the tart in the oven all the while, and bake for another 40 minutes, until the pears are tender and the crust is golden brown.

When the tart is done remove it from the oven and brush the honey all over the top of the fruit and crust. Transfer to a plate to cool slightly. Cut into 6 wedges and serve warm or a room temperature.  Buon appetito!



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Rice Pudding

Ingredients
3 cups cooked rice
2 cups milk
1/2 tsp. salt
1/2 cup sugar
1 tsp. vanilla extract
1 tsp lemon juice

Technique
Cook rice according to package directions.  I recommend arborio rice.  Once rice is done and is still warm in the pan, add the milk until it's absorbed.  Mix in the remaining ingredients and chill overnight.   Buon appetito!

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Ben and Jerry's Chocolate Ice Cream

From Ben and Jerry themselves :) 

came out super creamy and delicious!!

Ingredients

2  ounces  unsweetened chocolate

1/3  cup  unsweetened cocoa powder

1 1/2  cups  milk

2  large  eggs

1  cup  sugar

1  cup  heavy cream, or whipping cream

1  teaspoon  vanilla extract

Technique
Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling, water.  Gradually whisk in the cocoa and heat, stirring constantly, until smooth. (If the chocolate clumps , don't worry - the milk will dissolve it).  Whisk in the milk, a little at a time, and heat until blended.  Remove from the heat and let cool.  Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.  Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.  Pour in the cream and vanilla, and whisk to blend.  Pour the chocolate mixture into the cream mixture and blend.  Cover and refrigerate until cold, about 1 to 3 hours, depending on your refrigerator.  Transfer the mixture to an ice cream maker and freeze following the manufacturer's directions.  Makes 1 quart. Buon appetito!


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Nutella Filled Cupcakes with Milk Chocolate Frosting

* First Picture finished product, Second Picture filled cupcakes cooling...

Ingredients
(Cupcakes)
1 1/2 cup flour
1 1/2 tsp. baking powder
1/4  tsp. salt
1 cup sugar
1 stick butter (room temperature)
2 eggs
1/2 tsp. vanilla
1/2 cup milk

(Frosting)
1/2 stick butter (melted)
 3 large Tbs. cocoa
1/2 lb. powdered sugar
1/2 tsp. vanilla
1/4 cup milk

(Filling and Garnish)
1/2 jar Nutella
chocolate covered Peanuts

Technique
Mix flour, baking powder and salt.  Cream together sugar, butter eggs, vanilla and milk and add to flour.  Spoon into greased muffin tins or paper cups.  Bake for 20 min at 400*.  While they're cooking you can make the frosting mix together all ingredients until well blended.  Once cupcakes are cooked remove from the oven and use a doughnut filler or pastry bag to fill the still warm cupcakes with 1tsp of nutella.  Let the cupcakes cool completely.  Once cool cover with frosting and garnish with chocolate covered peanuts.  Buon appetito!

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Baked Apples

This is one of my childhood favorites...yum!

Ingredients

4 Large apples washed and cored
1/2 cup oats
1/4 cup raisins
2 tsp. cinnamon
4 tsp sugar
4 pats of butter

Technique

In a small bowl combine oats raisins, cinnamon and sugar. Place apples in baking dish and pour mixture into apples and pack in to fit more goodies inside the apple. Once each apple is full place a pat of butter on top of each apple. Bake at 350* for 15-20 min or until the apple is soft. Let cool somewhat before eating. Buon appetito!



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Stephanie's No-Bake Cookies

Ingredients

2 cups sugar
1/3 cup baking cocoa
1/2 cup milk
1/4 cup butter
1/2 cup smooth peanut butter
1 teaspoon vanilla
3 cups oats

Technique
Combine the sugar, cocoa, milk and butter in a sauce pan and bring to a boil. Remove from heat and stir in peanut butter and vanilla, stir until smooth. Add mixture to oats in a large bowl, mix until combined. Wait five minutes for the mixture to cool down, then spoon in teaspoon size onto wax-paper and wait for it to cool completely before eating. Buon appetito!

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