Pumpkin Biscuits
These Pumpkin Biscuits are melt in your mouth good! Easy to make too!
INGREDIENTS
1 ¼ Cups Unbleached Flour
2 Tablespoons Plus 1 Teaspoon Sugar
1 Tablespoon Plus 1 Teaspoon Baking Powder
½ Teaspoon Salt
¼ Teaspoon Ground Nutmeg
¼ Teaspoon Ground Cinnamon
¾ Cup Pumpkin Puree
¼ Cup Melted Butter
Line a baking sheet with parchment paper. Preheat the oven to 450° F. In a large bowl sift together the flour, sugar, baking powder, salt, nutmeg and cinnamon. Add the pumpkin puree and melted butter to the flour mixture. Stir well. Turn the dough out onto a lightly floured surface. Knead 8 times until the dough is smooth. Roll the dough to ½ inch thick. Use a 2 inch round cutter or the mouth of a glass. Cut the dough. Reroll the scraps once. Place the biscuits on the parchment paper lined baking sheet. Bake for 10 minutes until they are lightly golden. Serve warm with butter and honey. Makes 1 dozen biscuits.
Brownie Bites
All you need is a round biscuit cutter!
INGREDIENTS
1 Cup Butter
2 ¼ Cups Sugar
1 ¼ Cups Cocoa Powder
1 Tablespoon Espresso Powder
1 Teaspoon Salt
1 Teaspoon Baking Powder
1 Tablespoon Vanilla Extract
4 Large Eggs
1 ½ Cups Unbleached Flour
2 Cups Chocolate Chips
1 Cup Chopped Pecans (Optional)
Line a 9 x 13 inch pan with parchment paper. Preheat the oven to 350° F. In a saucepan melt the butter over a low heat. Add the sugar to the melted butter and stir. Remove from the heat and stir in the cocoa, espresso powder, salt, baking powder and vanilla. Whisk in the eggs. Stir until smooth. Add the flour, chocolate chips and pecans (optional). Stir until smooth. Pour the batter into the pan and bake for 30 minutes. The brownies should feel set on the edges and barely set in the center. Remove from the oven and cool for 1 hour. Using a 1 ½ inch round biscuit cutter cut out as many circles as possible. You should get about 38 circles. Wrap well to store. When you are ready to serve, garnish the Brownie Bites with whipped cream, cherry topping or shaved chocolate. You can save the scraps and crumble on top of ice cream for a whole different dessert. Makes 38 Brownie Bites
Monday’s Mac & Cheese
So yummy for the tummy!
INGREDIENTS
8 Ounces Fusilli Pasta
1 Tablespoon Olive Oil
5 Tablespoons Butter
4 Tablespoons Flour
¼ Teaspoon Dry Mustard
½ Teaspoon Salt
1/8 Freshly Ground Pepper
1 Cup Milk
1 Cup Cream
2 Cups Shredded Sharp Cheddar Cheese
¾ Cup Breadcrumbs Tossed With 2 Tablespoons Melted Butter
Cook the pasta following the directions on the package. Make sure not to overcook the pasta though. Drain the pasta in a colander. Drizzle 1 tablespoon olive oil on the pasta and set aside. Butter a 2 quart baking dish and preheat the oven to 350° F. In a medium sized saucepan melt 4 tablespoons of butter over a medium low heat. Stir the flour into the butter until the butter is smooth and bubbly. Stir in the dry mustard, salt and pepper. Gradually add the milk and cream. Stir constantly. Continue to cook. Stir constantly until thickened. Add the cheese and continue to cook and stir until melted. Combine the pasta and the cheese sauce and turn into the prepared baking dish. Sprinkle with the buttered bread crumbs. Bake for 25 minutes until hot and bubbly. The top should be lightly browned. Serves 6
Potato Pancakes
There are many versions of Potato Pancakes, but I think that mine is especially tasty. Make the batter just before you plan to cook the pancakes because if you let the batter sit then it will turn brown. Serve with applesauce.
INGREDIENTS
2 Pounds Peeled Potatoes
1 Cup Unbleached Flour
2 Large Eggs
1/3 Cup Thinly Sliced Green Onions
2 Teaspoons Minced Garlic
1 Teaspoon Salt
½ Teaspoon Freshly Ground Pepper
Vegetable Oil For Frying
Applesauce For Garnish
Grate the potatoes in a large bowl. Use the medium size hole on the grater. Mix with all of the other ingredients except for the applesauce. Mix well and cover completely with plastic wrap. The pancake mixture should be used within 10 minutes after preparing. Heat a large skillet on high heat and fill with at least 1/16 inch of oil. Scoop ½ cup of the batter onto the hot skillet. Spread the mixture out so that that pancake is ¼ inch thick. Do not overcrowd the pan. Lower the heat to medium and cook until one side is crispy and brown. Flip the pancake over and brown the other side. Transfer to paper towels to absorb excess grease. Keep warm and crisp. Makes 8 Potato Pancakes.
Basic Stuffing
Such a good Basic Stuffing recipe!
INGREDIENTS
2 Loaves Cubed Italian Bread
1 Cup Butter
4 Stalks Diced Celery
4 Minced Shallots
3 Cloves Minced Garlic
2 Teaspoons Kosher Salt
½ Teaspoon Freshly Ground Black Pepper
½ Cup White Wine
½ Cup Chopped Parsley
3 Large Beaten Eggs
10 Ounces Chicken Broth
Arrange the bread cubes on two baking sheets lined with parchment paper. Preheat the oven to 400° F. Bake for 10 minutes until crisp. You don’t want the bread to get browned though. In a large skillet melt the butter over a medium heat. Add the shallots, garlic and celery. Cook for 5 minutes until the vegetables are softened. Add the white wine and cook another 4 minutes. Remove from the heat and transfer to a large bowl. Add the bread, eggs and parsley to the vegetables. Add the salt & pepper and combine well. Mix in half of the chicken broth. Continue to add the chicken broth until the stuffing is moist, but NOT wet. Stuff the turkey with 4 to 6 cups of stuffing. Place the remaining stuffing into a greased 8 inch square baking dish. Cover the baking dish with greased foil. Place in the refrigerator until the turkey is removed from the oven to rest. Place the baking dish in the oven, covered with foil, for 30 minutes. Uncover and bake for another 15 minutes until golden. Serves 8
Cranberry Sauce
Forget the canned stuff and make homemade Cranberry Sauce. Tastes so much better and super easy to make!
INGREDIENTS
12 Ounces Fresh Cranberries
1 Cup Sugar
1 Cup Orange Juice
In a medium sized saucepan over a medium heat dissolve the sugar and orange juice. Stir in the cranberries and cook for 10 minutes until the cranberries start to pop. Remove from the heat and place the sauce in a bowl. The Cranberry Sauce will thicken as it cools. Refrigerate until time to serve. Serves 10
Holiday Cheddar Biscuits
These Holiday Cheddar Biscuits are so good. They go with everything! Piercing the tops of the biscuits lets the steam escape and helps the biscuits to rise tall. Serve with room temperature butter.
INGREDIENTS
5 Cups Unbleached Flour
1 Tablespoon Plus 1 Teaspoon Baking Powder
2 ½ Teaspoons Kosher Salt
1 Teaspoon Sugar
1/8 Teaspoon Cayenne Pepper
4 Ounces Shredded Extra Sharp White Cheddar Cheese (Room Temperature)
4 Ounces Shredded Sharp Orange Cheddar Cheese (Room Temperature)
6 Tablespoons Cold Unsalted Butter Cut Into ½ Inch Pieces
2 Cups Heavy Cream
¼ Cup Buttermilk
Line a baking sheet with parchment paper and preheat the oven to 425° F. In a large mixing bowl, whisk together the flour, baking powder, salt, sugar and cayenne pepper. Add the grated cheeses. Work the cheeses in well with your fingers. Add the cold butter and quickly rub the butter into the flour mixture with your fingers until the mixture resembles the texture of oatmeal with some larger marble size pieces. Stir in the heavy cream and add the buttermilk. Combine just until absorbed. The dough will be in chunks and pieces. Turn the dough out onto a lightly floured board. This is a sturdy and forgiving dough so don’t be afraid to knead firmly. With your hands, press and knead the dough firmly until it forms cohesive dough. Roll to ½ inch thickness. With a fork dipped into flour pierce the dough all the way through at ½ inch intervals. Stamp out 2 ½ inch rounds with a biscuit cutter or a drinking glass. Place the biscuits ½ inch apart on the baking sheet. Gather the scraps, re-roll, cut out and place on the baking sheet. The biscuits may be refrigerated, lightly covered, for 1 hour before baking. Bake on the center rack of the oven for 16 minutes until well browned. Rotate the pan if needed to ensure even browning. Remove from the oven and allow to cool slightly before serving. Makes 24 biscuits.
Victoria’s Naughty Naughty Mashed Potatoes
These Mashed Potatoes are pure food porn!
Serves 6
INGREDIENTS
5 Pounds Peeled & Cubed Russet Potatoes
2 Sticks Butter
¾ Cup Heavy Whipping Cream
2 Teaspoons Kosher Salt
¼ Teaspoon Garlic Powder
½ Teaspoon Fresh Ground Pepper
Place potatoes in a large pot and cover with cold water. Cook potatoes in boiling water until very tender for approximately 20 minutes. Drain well. Mash potatoes with butter. Add cream, salt, pepper and garlic powder. Mix well. Super yummy and super naughty.
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
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
