Most of us love pumpkin pie, but why not adding this delicious Butterscotch Pumpkin Cake to the Thanksgiving dessert table.
INGREDIENTS
1 2/3 Cups Butterscotch Chips (Divided)
2 Cups Unbleached Flour
1 3/4 Cups Sugar
1 Tablespoon Baking Powder
1 1/2 Teaspoon Ground Cinnamon
1 Teaspoon Kosher Salt
1/2 Teaspoon Ground Nutmeg
1 Cup Pumpkin Puree
1/2 Cup Olive Oil
3 Large Eggs
2 Teaspoons Vanilla Extract
Butterscotch Sauce
Preheat your oven to 350° F. Grease a Bundt pan. Melt 1 cup of the butterscotch chips and then cool to room temperature. In a medium size bowl combine the flour, sugar, baking powder, cinnamon, salt and nutmeg. In a medium size bowl combine the melted butterscotch chips, pumpkin, olive oil, eggs and vanilla. Slowly stir in the flour mixture. Pour the batter into the prepared Bundt pan. Bake for 45 minutes or until done. Remove from the oven and cool in the pan for 1/2 hour. Remove the cake from the pan and let cool completely on a wire rack. Serve with butterscotch sauce. Serves 12
Butterscotch Sauce
1/3 Cup Evaporated Milk
2/3 Cup Butterscotch Chips
In a medium size saucepan heat the evaporated milk over a medium heat. Bring to a gentle boil. Remove from the heat. Add the butterscotch chips and stir until the chips are smooth. Return to the heat and stir constantly. Bring to a gentle boil and then remove from the heat. Cool to room temperature and serve over the cake.
Most of us try and eat light on Thanksgiving morning as we wait for our big feast. My Pumpkin Muffins are perfect for Thanksgiving morning or any morning for that matter. They are light, hit the spot and go great with a cup of coffee. They will keep “the wolf away” until that Thanksgiving dinner bell is rung.
INGREDIENTS
2 Cups Unbleached Flour
2 Teaspoons Pumpkin Pie Spice
2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Kosher Salt
2 Large Eggs
1 Cup Pumpkin Puree
1 Cup Plain Greek Yogurt
1/2 Cup Brown Sugar
4 Tablespoons Molasses
3 Tablespoons Olive Oil
Preheat your oven to 375° F. Line a 12 cup muffin pan with paper liners. In a medium size bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt. In a large size bowl, whisk together the eggs, pumpkin, yogurt, brown sugar, molasses and olive oil. Stir the flour mixture into the pumpkin mixture just until combined. Spoon the batter into muffin cups. Fill each until almost full. Bake for 25 minutes. Remove from the oven and cool in the pan for 10 minutes and serve warm with butter and honey. Makes 12 muffins.
Here is a simple recipe for roasted Thanksgiving turkey. There are so many ways that people are cooking their Thanksgiving turkey dinners these days from deep frying to slow cooking on the barbeque. For me the simple roasted turkey is my favorite. Remember that an unstuffed turkey will roast at approximately 15 minutes per pound in a 325° F oven.
INGREDIENTS
1 Turkey (12 to 15 Pounds)
4 Tablespoons Kosher Salt
2 Tablespoons Freshly Ground Black Pepper
8 Tablespoons Unsalted Butter
1 Tablespoon Fresh Rosemary
1 Tablespoon Fresh Sage
1 Tablespoon Fresh Thyme
1 Quartered Onion
2 Quartered Lemons
4 Cups Chicken Stock (More if Needed)
Preheat your oven to 450° F. In a large roasting pan place a rack for the turkey to sit on. Rinse the turkey and dry with paper towels. Rub the turkey inside and out with kosher salt and pepper. Mince the rosemary, sage leaves and thyme. Put the turkey on the rack. In a small bowl mix the butter, rosemary, sage and thyme. The butter should be at room temperature. Rub the butter mixture all over the top of the turkey and inside the cavity. Place the quartered onions and lemons inside the cavity. To prevent the wings from burning during the long cooking time make sure to tuck the tips of the wings under the turkey. Pour 4 cups of chicken broth into the pan. Roast the turkey, uncover, for 30 minutes. Turn the heat down to 325° F and baste the turkey with the pan juices. Add more chicken stock if you need to. You will want to have at least ¼ inch of liquid in the bottom of the roasting pan. Continue to roast the turkey, basting every 30 minutes. Tent with foil if the skin seems to be turning too dark. Cook for about 3 hours depending on the size of your turkey. The juices should run clear and the thermometer should read 165° F when inserted into the thick part of the thigh (make sure not to touch the bone). Transfer the turkey to a serving platter and let rest for 1 hour before carving. Make sure to tent with foil while the turkey is resting. Serves 8
This time of year, everyone has room for a piece of pie or two. Why limit yourself to just one?
INGREDIENTS
3 Tablespoons Unbleached Flour
2 Teaspoons Cinnamon
1/2 Teaspoon Grated Nutmeg
1/4 Teaspoon Kosher Salt
2/3 Cup Brown Sugar
2 1/2 Pounds Tart Apples
1 Tablespoon Fresh Lemon Juice
1 Tablespoon Vanilla Extract
2 Tablespoons Unsalted Butter
1 Large Beaten Egg
1 Tablespoon Warm Water
1 Tablespoon Sugar
1 Double Crust
Preheat your oven to 425° F. Move your oven rack to the middle. Peel and cut the apples into wedges. In a large size bowl combine the flour, cinnamon, nutmeg, salt and brown sugar. Toss the apples in with the sugar mixture. Add the lemon juice and vanilla. Let stand 15 minutes. Roll out 1 piece of pastry dough on a lightly floured surface. Roll the dough into a 13 inch round to fit into a 9 inch pie plate. Place the dough into the pie plate. Roll out the remaining dough into the same size. Gently pour the apple and sugar mixture into the pie shell. Dot with the 2 tablespoons of butter. Cover with the remaining rolled out dough and crimp the edges. In a small size bowl whisk together the beaten egg and warm water. Brush the top of the pie with the egg wash. Sprinkle with the 1 tablespoon sugar and place the pie onto a baking sheet. Put into the oven for 20 minutes and then turn the heat down to 375° F and bake for another 45 minutes. The pie should be golden and the filling should be bubbling away. Remove from the oven and set to cool for 2 hours. Serve warm. Serves 8
You can substitute unbleached flour for semolina flour. The best way to put the pizzas in the oven is with a pizza peel which is a flat, shovel like tool. Prepare the pizza on the peel and with a firm flick of the wrist, slide the pizza onto a preheated pizza pan.
INGREDIENTS
For The Dough:
1 Cup Water (About 110° F)
1/2 Teaspoon Sugar
1 Envelope Active Dry Yeast – 2 1/4 Teaspoons
1 Tablespoon Olive Oil
Olive Oil For The Bowl & Brushing
1 1/2 Cup Unbleached Flour Plus More For Working
1 Cup Semolina Flour Plus More For Dusting
2 Teaspoons Kosher Salt
For The Sauce:
28 Ounces Whole Peeled Plum Tomatoes With Juice
3 Minced Garlic Cloves
2 Tablespoons Olive Oil
2 Chopped Shallots
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
For The Toppings
12 Ounces Sliced Fresh Mozzarella Cheese
1 Sliced Tomato
1 Cup Pitted Olives
2 Tablespoons Freshly Grated Parmesan Cheese
1/2 Teaspoon Freshly Ground Pepper
12 Fresh Basil Leaves
To make the dough, pour the water into a bowl. Add the sugar and yeast. Stir until the yeast has dissolved. Let the yeast mixture stand for five minutes until foamy. Add the oil, flours and salt. Mix with an electric mixer until all of the ingredients are combined. Transfer the dough to a lightly floured surface and knead a few times with floured hands until smooth and elastic. Transfer the dough to a large oiled bowl and turn to coat. Cover with plastic wrap and let rise in a warm, draft free, place for about 3 hours and the dough has doubled in size. You can also let the dough rise in the refrigerator overnight if you wish.
To make the sauce, place the tomatoes in a food processor or blender and pulse until smooth. Set aside. Put the garlic and oil into a saucepan and cook over a medium high heat for 40 seconds or until the garlic sizzles. Add the shallots and cook for 1 minute. Add the tomatoes, salt and pepper. Reduce the heat to a medium low. Simmer for 30 minutes. Stir occasionally. Remove from the heat and let cool slightly. The sauce may be refrigerated in an airtight container for up to 3 days.
Preheat your oven to 450 F. Preheat a pizza pan. Punch down the dough and transfer to a floured work surface. Divide the dough in half. Set half of the dough aside and cover with plastic wrap. Roll out the remaining dough to 12 inches round. You will want your dough to be 1/4 to 1/2 inch thick. Sprinkle the pizza peel with semolina flour and place the rolled dough on top. Brush the top of the dough lightly with olive oil. Spread with 1/2 cup sauce, leaving a 1/2 inch border. Top with half of the sliced tomatoes and basil. Top with half of the mozzarella. Sprinkle with 1 tablespoon Parmesan and season with pepper.
Slide the pizza onto the heated pan in the oven. Bake for 10 to 12 minutes until the dough is golden and the cheese is bubbling. Meanwhile repeat the process with the remaining dough. Let each pizza cool slightly. Cut into slices and serve. Makes 2 pizzas.
Baked acorn squash is so easy to make and delicious to eat. A true fall comfort food.
INGREDIENTS
1 Acorn Squash
6 Teaspoons Butter
1/3 Cup Brown Sugar
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Chopped Pecans (Optional)
Preheat your oven to 350° F. Cut the squash in half and scoop out the seeds and strings. Place in a baking dish with the cut side up. Add a little water to the bottom of the baking dish. Place 3 teaspoons of butter on each half. Salt & pepper each half. Finish off with sprinkling each with the brown sugar and chopped pecans. Bake for 45 minutes until tender. Remove from the oven and serve hot. Serves 2
Now that the election is over how about whipping up some hearty pork enchiladas. These babies are delicious.
INGREDIENTS
1 Bunch Cilantro
1 Cup Sour Cream
7 Ounces Jalapeno Salsa
7 Ounces Prepared Green Chile Salsa
2 Pounds Cooked & Shredded Boneless Pork Chops
1 Diced Onion
12 Six Inch Flour Tortillas
4 Cups Shredded Monterey Jack Cheese
Preheat your oven to 350° F. To make the sour cream mixture puree the cilantro, sour cream, jalapeno salsa and 3 1/2 ounces green chile salsa in either a food processor or blender. Set aside. To make the pork mixture combine the shredded pork, diced onion and remaining green chile salsa in a large size bowl. Mix well. Pour enough of the sour cream mixture into a 9×13 inch baking dish to coat the bottom. Place 3 heaping tablespoonfuls of the pork mixture inside each tortilla, roll up and place seam side down in the baking dish. Pour the remaining sour cream mixture over the top. Place the shredded cheese on top and cover the dish tightly with foil. Bake for 30 minutes or until the dish is heated through and bubbling. Remove from the oven and serve hot. Serves 6
Mary Ann Todd Lincoln (December 13, 1818 to July 16, 1882) was born to a large wealthy Kentucky family. Born in Lexington, Kentucky as the fourth of seven children, Mary was raised in comfort and refinement as well as well educated. Mary was sent at an early age to attend a finishing school owned by Madame Mantelle, where the curriculum concentrated on French and literature. She learned to speak French fluently, studied dance, drama, music and social graces. By the age of 20 she was regarded as witty and gregarious, with an interest in politics. Mrs. Lincoln suffered from migraine headaches and may have actually had bipolar disorder. She supported her husband throughout his presidency and was next to him when he was fatally shot.
Here is the famous Lincoln cake recip. Mrs. Lincoln apparently made this vanilla almond cake for him while they were courting and during their time in the White House.
INGREDIENTS
1 Cup Almonds
1 Cup Butter
1 1/2 Cups Sugar
2 1/4 Cups Unbleached Flour
1 Tablespoon Baking Powder
1 1/3 Cups Milk
6 Egg Whites
Pinch of Salt
1 Teaspoon Vanilla Extract
Powdered Sugar
Preheat your oven to 375° F. Grease and flour two 9 inch round layer cake pans or one Bundt cake pan. Grind the almonds into course flour in a food processor. Cream the butter and sugar in a medium size bowl until fluffy. Sift the flour and baking powder to mix them together in a separate bowl. Fold the dry flour mix into the creamed butter mix. Alternate with the milk until well blended. Stir in the almond powder and mix thoroughly. In a separate bowl, beat the egg whites until they form stiff peaks. Add a pinch of salt. Add the vanilla and gently fold the egg whites into the batter with a rubber spatula. Pour the batter into the pans or the Bundt pan and bake for 30 minutes. Remove from the oven and cool for 20 minutes before turning the cakes out of their pans. Allow to completely cook before serving. If you are making layer cake then use jam for the filling. Sift powdered sugar on top. Serves 12
Mamie Eisenhower’s Pumpkin Pie
Mamie Geneva Doud Eisenhower (November 14, 1896 to November 1, 1979) was born in Boone, Iowa, but grew up in Cedar Rapids, Iowa; Colorado Springs, Colorado; Denver, Colorado along with spending time at the family’s winter home in San Antonio, Texas. Soon after completing her education at Miss Wolcott’s finishing school she met Lieutenant Dwight D. Eisenhower. On Valentine’s Day 1916, five months after the two met, he gave her a miniature of his West Point class ring to seal a formal engagement.
Mrs. Eisenhower was a gracious hostess and entertained an unprecedented number of heads of state and leaders of foreign governments. She was noted for her outgoing manner, but guarded her privacy carefully as she suffered from Ménière's disease which is an inner ear disorder that affects one’s equilibrium.
The First Lady was known as quite the penny pincher who clipped coupons for the White House Staff. Her recipe for “Mamie’s Million Dollar Fudge” was reproduced by housewives all over the country after it was printed in many publications. Here is Mrs. Eisenhower’s recipe for pumpkin pie, however.
INGREDIENTS
1 Baked Pie Shell
3/4 Cup Brown Sugar
1 Envelope Gelatin
1/2 Teaspoon Salt
1 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1 1/2 Cups Cooked Pumpkin
3/4 Cup Milk
3 Egg Yolks
3 Egg Whites
1/4 Cup Sugar
Mix the brown sugar, gelatin, salt, cinnamon and nutmeg in top of a double boiler. Stir in the pumpkin and egg yolks. Add the milk. Heat over boiling water until thick. Cool until cold. Beat the egg whites with granulated sugar until firm peaks form. Fold into the pumpkin. Pour into the baked pie shell. Chill. Top with whipped cream to serve. Serves 8