Classic Pumpkin Pie
This recipe is a classic!
INGREDIENTS
¾ Cup Sugar
½ Teaspoon Salt
1 Teaspoon Ground Cinnamon
½ Teaspoon Ground Ginger
¼ Teaspoon Ground Cloves
¼ Teaspoon Ground Allspice
2 Large Eggs
15 Ounces Pumpkin Puree (1 Can)
12 Ounces Evaporated Milk (1 Can)
1 Unbaked 9 Inch Deep Dish Pie Shell
Combine the sugar, salt, cinnamon, ginger, cloves and allspice in a small bowl. In a large bowl beat the eggs. Stir in the pumpkin and sugar mixture. Gradually stir in the evaporated milk. Pour into the pie shell. Bake in a preheated 425° F oven for 15 minutes. Reduce the oven heat to 350° F and bake for 45 minutes or until an inserted knife comes out clean. Cool on a wire rack for 2 hours. Serve immediately or refrigerate. Serves 8
Perfect Turkey
This recipe makes a super moist and flavorful holiday turnkey. Brining the turkey overnight is worth the time and trouble.
INGREDIENTS
1 Whole Turkey (Approx 18 Pounds)
2 Cups Kosher Salt
1 Cup Melted Butter
2 Large Peeled & Chopped Onions
4 Peeled & Chopped Carrots
4 Chopped Celery Stalks
2 Sprigs Fresh Thyme
1 Bay Leaf
1 Cup White Wine
Remove the neck and giblets from the turkey and set aside. Rub the turkey inside and out with the kosher salt. Put the turkey in a large stock pot filled with cold water and covered. Place in the fridge overnight to allow the turkey to soak (brine). When ready to cook the turkey remove from the fridge and thoroughly rinse the turkey and throw away the brine mixture. Preheat the oven to 350° F.
Brush the turkey with ½ of the melted butter. Place the breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, ½ of the carrots, ½ of the celery, 1 sprig of the thyme and the bay leaf. Place the remaining vegetables and thyme around the bottom of the roasting pan. Cover with the white wine. Roast uncovered for 4 hours. Carefully turn the turkey breast side up about 2/3 through the roasting time. Brush with the remaining butter. Remove from the oven and allow the turkey to stand for 30 minutes before carving. Serves 12
Mashed Sweet Potatoes
INGREDIENTS
6 Peeled & Cubed Sweet Potatoes
¾ Cup Heavy Whipping Cream
1 Cup Butter
1 Tablespoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1/8 Teaspoon Smoked Paprika
Bring a large pot of salted water to a boil. Add the potatoes and cook for 30 minutes until tender. Drain and put back into pot. Add the butter and let melt for 1 minute. With an electric mixer on low, blend the potatoes for 30 seconds. Slowly add the cream a bit at a time and continue beat on low. Add the salt, pepper and smoked paprika. Beat for another minutes until smooth. Garnish with parsley. Serve warm. Serves 6
Brussels Sprouts In Butter & Lemon
These Brussels Sprouts are so much better than what I grew up on. I have always been a fan of Brussels Sprouts, but the sauté and butter & lemon at the end make this vegetable dish sing!
INGREDIENTS
1 Pound Fresh Brussels Sprouts
6 Tablespoons Butter
¼ Teaspoon Kosher Salt
¼ Teaspoon Freshly Ground Pepper
½ Lemon
Remove any ragged outer leaves on the Brussels sprouts and throw away. Steam the sprouts for 3 minutes until just tender. They should be nearly cooked all the way through. Do NOT overcook. Strain the hot water and place the sprouts in a bowl of ice water. Cut the sprouts into halves. In a large sauté pan over a medium heat add the 2 tablespoons of the butter. Add the sprouts, salt and pepper and stir. Increase the heat a bit and cook for 2 more minutes. Make sure not to overcook or the Brussels Sprouts may become bitter. Turn the heat to low and add the rest of the butter. After 30 seconds turn off the heat. Stir in the melted butter. Squeeze half of the lemon over the sprouts and give a quick stir. Remove from the pan and place in a serving dish. Serves 6
Whisky Apple Sausage Stuffing
INGREDIENTS
4 Cups Diced Apples
½ Cup Raisins
1 ½ Cup Apple Juice
2 Teaspoons Ground Nutmeg
1/8 Teaspoon Ground Cayenne Pepper
1 Teaspoon Ground Cinnamon
1 Teaspoon Chopped Fresh Sage
1 Tablespoon Kosher Salt
1 ½ Cups Melted Butter
¼ Cup Whisky
1 Chopped Medium Shallot
1 Pound Cooked Sausage Links (Remove Casings)
8 Cups Sourdough Stuffing
1 ½ Cups Chopped & Toasted Pecan
In a large bowl combine the apples, raisins, apple juice, nutmeg, cayenne pepper, cinnamon, sage, kosher salt, butter and whiskey. Combine and set aside. In a separate large bowl add the cooked cut up sausage, chopped shallot, sourdough stuffing, pecans and combine. Next add the apple-raisin mixture over the bread and sausage mixture. Mix to combine. Stuff a turkey or whole chicken with the stuffing or transfer the mixture to a well greased loaf pan. Bake in the turkey/chicken or uncovered at 400° F for 45 minutes or until the top is crusted. Remove from the oven and serve. Serves 8
Camille’s Delicious Pumpkin Cheesecake
I made this delicious holiday Pumpkin Cheesecake. It is a great alternative to pumpkin pie.
INGREDIENTS
Crust:
1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter
Filling:
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
For crust:
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
For filling:
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours, but overnight is best. Serves 8
Chocolate Truffle Cake
If you love chocolate then this cake is for you! It is dense and pure chocolate. Chocolate Truffle Cake is great for special occasions and especially birthdays!
INGREDIENTS
1 Cup Butter
14 Ounces Semisweet Chocolate
2 Ounces Unsweetened Chocolate
9 Large Separated Eggs
½ Cup Sugar
¼ Teaspoon Cream of Tartar
Almonds for Garnish (Optional)
Preheat the oven to 300° F. Remove the bottom from a 9×3 inch springform pan and cover the bottom with foil. Wrap the foil around to the underside. This will make it easier to remove the cake from the pan. Replace the bottom. Grease and flour the foil bottom and side of the pan. In a heavy 2 quart saucepan, melt the butter with all of the chocolate over a low heat. Stir constantly. Pour the chocolate mixture into a large bowl. In a small bowl beat the egg yolks and sugar for about 5 minutes with a mixer and 10 minutes by hand. The goal is to get the mixture very thick and lemon colored. With a rubber spatula, stir the egg yolk mixture into the chocolate mixture until blended. In a separate large bowl beat the egg whites and cream of tartar to soft peaks. Make sure that the beaters are clean before beating the egg whites. With a wire whisk or rubber spatula gently fold the beaten egg whites into the chocolate mixture. Fold in the egg whites one third at a time. Do not mix them in. We want to be gentle with the egg whites. Now, spread the batter evenly in the pan. Bake for 35 minutes. Do not over bake because the cake will firm up when chilled. Remove the cake from the oven and cool completely in the pan on a wire rack. Refrigerate overnight in the pan. To remove the cake from the pan run a hot knife around the edge of the cake. Remove the side of the pan and invert the cake onto a cake plate. Unwrap the foil on the bottom and lift off the bottom of the pan. Carefully peel the foil from the cake. Garnish with almonds or other nuts if you like. Makes 20 servings
Chocolate Crackle Cookies
These cookies are a chocolate lover’s dream.
INGREDIENTS
12 Ounces Semi-Sweet Baking Chocolate (Divided)
¾ Cup Flour
2 Teaspoon Cinnamon
1 Teaspoon Ancho Chili Pepper
½ Teaspoon Baking Powder
¼ Teaspoon Salt
¼ Cup Softened Butter
½ Cup Sugar
¼ Cup Packed Brown Sugar
2 Lightly Beaten Eggs
2 Teaspoons Vanilla Extract
Melt 8 ounces of the chocolate. It is a good idea to use a double boiler, but you can also melt it in the microwave. After melting the chocolate set aside. Coarsely chop the remaining 4 ounces of chocolate. Mix the flour, cinnamon, ancho chili pepper, baking powder and salt in a small bowl. In a medium bowl beat the butter and sugars with an electric mixer on medium speed until light and fluffy. Add the eggs and vanilla. Mix well. Add the melted chocolate and beat until well blended. Gradually beat in the flour mixture on a low speed until well mixed. Stir in the chopped chocolate. Drop the dough by rounded tablespoons 1 ½ inch apart on parchment paper lined baking sheets. Bake in a preheated 375° F oven for 10 minutes. You want the cookies set and slightly cracked on top. Transfer the cookies onto a wire rack and cool completely. Makes 3 ½ dozen cookies.
Pumpkin Cake
This cake is so easy to make. It is a nice dessert or can be eaten as a breakfast cake. You can put frosting on this cake if you like, but I don’t think that it needs it.
INGREDIENTS
3 Cups Sugar
1 Cup Olive Oil
5 Eggs
3 1/3 Cups Unbleached Flour
2 Teaspoons Baking Soda
1 ½ Teaspoons Salt
1 Teaspoon Ground Cinnamon
1 Teaspoon Ground Nutmeg
1 Teaspoon Allspice
1 Teaspoon Vanilla Extract
2/3 Cup Water
15 Ounces Pumpkin Puree
Preheat the oven to 350° F. Grease a Bundt pan or two 9x5x3 inch cake pans and set aside. In an extra large mixing bowl beat the sugar and oil with an electric mixer on medium speed. Add the eggs one at a time and beat well. Add the vanilla and set the sugar mixture aside. In another large bowl combine the flour, baking soda, salt, cinnamon, nutmeg and allspice. Alternately add the flour mixture and the water to the sugar mixture. Beat on low speed after each addition just until combined. Beat in the pumpkin and then spoon batter into the prepared pan(s). Bake for 1 hour until a wooden toothpick inserted near the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove from the pan(s) and cool completely on a wire rack. Serves 8
Cranberry Apple Pie
This pie is such a nice holiday pie. Cooking the berries, sugar and orange peel with the flour before pouring it over the apples gives the pie a better texture and flavor. The chopped pecans add a nice crunch as well.
INGREDIENTS
Pie Filling
1 ½ Cups Chopped Cranberries
1 Cup Sugar
½ Teaspoon Grated Orange Peel
1 Tablespoon Unbleached Flour
1/3 Cup Cranberry Juice
6 Tablespoons Chopped Pecans
3 Peeled & Sliced Tart Apples
½ Teaspoon Cinnamon
1 Tablespoon Butter
Pie Crust
3 Cups Unbleached Flour
1 Teaspoon Salt
2 Teaspoons Sugar
½ Cup Shortening
½ Cup Cold Butter
9 Tablespoons Ice Water
In a large bowl, whisk together the flour, salt and sugar. With a pastry blender (or two knives or fingers) cut the shortening into the flour mixture until it resembles cornmeal. Dice the butter into cubes and cut in until the largest pieces are the size of a dime. Sprinkle the ice water over the flour & fat mixture. Toss with a fork and continue until the dough is moist enough to hold together. Roll into a ball and cut in half. Flatten with halves into two disks. Wrap the pieces of dough in plastic wrap and refrigerate to give them a rest for 30 minutes or more before rolling out.
Preheat your oven to 425° F. Grease a 9 inch pie plate and line with half of the rolled out dough. Put the dough lined pie plate back in the refrigerator while making the filing. In a large saucepan, cook the cranberries with the sugar, orange peel, flour and cranberry juice for 20 minutes until the mixture is slightly thickened. Remove from the heat and cool. Remove pie plate from the fridge and sprinkle half of the pecans in the bottom of the prepared pie plate. Make 2 layers of apples on the top of the nuts. Sprinkle these with cinnamon and dot with butter. Pour the cooled cranberry mixture over the apples and sprinkle on the remaining pecans. Over with the remaining (rolled out) dough and crimp the edges. Bake for 30 minutes until the crust is golden and the berries are bubbly. Remove from the oven and cool before slicing. Serves 6
