Archive for November, 2011

Crustless Pumpkin Pie

This recipe comes from a cookbook called Betty Crocker’s New Choices Cookbook.  You won’t even miss the crust!

Makes  one 10-inch pie.

Ingredients:

1/4 cup packed brown sugar

1/4 cup rolled oats

1 tablespoon butter or margerine, softened

1 (16 oz) can pumpkin puree

1 (12 oz) can evaporated milk

3 egg whites

1/2 cup granulated sugar

1/2 cup all-purpose flour

1 1/2 teaspoons pumpkin pie spice

3/4 teaspoon baking powder

1/8 teaspoon salt

2 teaspoons grated orange peel

Preheat the oven to 350 degrees F.

Mix together the brown sugar, oats,, and butter.  Set aside.

Spray a 10-inch pie plate or something similar with nonstick cooking spray.

Place the remaining ingredients in a blender or food processor in the order listed.  Cover and blend until smooth.

Pour into the prepared pie plate and sprinkle with the brown sugar mixture.

Bale for 50-55 minutes or until a knife inserted into the center comes out clean.

Printable Version with Adobe

Printable Version with Microsoft Word

Cranberry Walnut Bread

 A sweet bread that is perfect for breakfast and a great way to use up leftover cranberries.

Makes 3 loaves

Ingredients:

3/4 cup butter, softened

3 cups granulated sugar

3 eggs

6 cups all-purpose flour

1 tablespoon salt

1 1/2 tablespoons baking powder

1 1/2 teaspoons baking soda

2 1/4 cups orange juice

3 tablespoons orange zest

3 cups chopped cranberries

1 1/2 cups chopped walnuts

Preheat the oven to 350 degrees F.

Grease three 8 by 4 inch loaf pans.

In a large bowl, with an electric mixer, beat together the butter, sugar, and eggs.

In a separate bowl, mix together the flour, salt, baking powder, and baking soda.

Add to the butter mixture, alternating with the orange juice.

Mix in the orange zest, cranberries, and walnuts, stirring just until combined.

Pour into prepared pans.

Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Printable Version with Adobe

Printable Version with Microsoft Word

Chocolate Coconut Pudding Pie

 Creamy and decadent.

Makes one 9-inch pie.

Ingredients:

1 (9-inch) unbaked pie crust

1 cup milk

1 (14 oz) can coconut milk

1 cup granulated sugar

1 cup water

1/2 cup cornstarch

1 1/4 cup semisweet chocolate  chips

1 cup heavy cream

3 tablespoons granulated sugar

about 3 tablespoons unsweetened flaked coconut (optional)

chocolate for grating (optional)

Preheat the oven to 350 degrees F.

Bake the crust for 15 minutes, or until golden brown.  Set aside to cool.

 In a medium saucepan, whisk together the milk, coconut milk, and 1 cup sugar.

In a separate bowl, dissolve the cornstarch in water.

Bring the coconut mixture to a boil.

Reduce to a simmer and slowly whisk in the cornstarch mixture.

Continue stirring over low heat until thickened, 2-3 minutes.

In a glass bowl, microwave the chocolate chips until melted.

Divide the coconut pudding: pour 2/3 of the pudding in one bowl and the remaining 1/3 in another bowl.

Mix the chocolate into the larger portion.

Spread on the bottom of the pie crust.

Pour the remaining pudding on top of the chocolate and spread smooth.

Refrigerate for at least 1 hour.

Whip the cream with the sugar until stiff peaks form.

Spread on top of the pie.

On a skillet over medium-low heat, toast the flaked coconut until golden brown.

Sprinkle on top of the pie.

Grate the chocolate over the pie.

Enjoy!

Printable Version with Adobe

Printable Version with Microsoft Word

Dad’s Special Green Beans

Serves 6-8

Ingredients:

1 pound green beans

1/2 -1 tablespoon butter, depending on how much you like butter

1/2 -1 clove minced garlic, depending on how much you like garlic

Place the green beans in a steaming basket and steam them for 4-5 minutes, until they are almost done, but still a little crunchy.

In a skillet over medium heat, melt the butter and add the garlic.

Throw in the green beans and cook, stirring frequently, until they are limp and bright green, 1-2 minutes.

Remove from heat and serve hot.

Printable Version with Adobe

Printable Version with Microsoft Word

Thanksgiving Meal Plan

  Here is our meal plan for Thanksgiving week:

Sunday: Spaghetti

Monday:  Peanut Chicken with Rice and Broccoli

Tuesday:  Lamb Chops or Hamburgers with Bruschetta 

Wednesday:  We are eating out because it is my mom’s birthday.

Thanksgiving:  Turkey,  Stuffing,  Mashed Potatoes,  Cranberry Orange Salad,  Sweet Potato Casserole,  Dad’s Special Green Beans,  Rolls (the recipe comes from our cousins),  Stuffed Dates,  Cranberry Bread,  Peach Pie,  Cherry Pie,  Pumpkin Pie Chocolate Coconut PieApple Crisp

Friday:  Turkey Quesadillas

Rocky Road Ice Cream

Delicious!

Serves 6-8

Ingredients:

1 (14 oz) can sweetened condensed milk

1/2 cup unsweetened cocoa powder

1 cup heavy cream

2 cups milk or light cream

1 tablespoon vanilla extract

1/2 cup chopped pecans

3/4 cup mini marshmallows

In a saucepan over low heat, cook and stir the sweetened condensed milk and cocoa powder until smooth, about 5 minutes.

Cool slightly, then transfer to a large mixing bowl.

Add the heavy cream, milk, and vanilla and whisk until combined.

Pour the whole thing into and ice cream maker.

Turn it on and let it run for about 15 minutes, then add the marshmallows and nuts and let it run for another 15 minutes or until thick.

(This is great without the marshmallows and nuts too.)

Transfer to an airtight container…

…and freeze for at least 1 hour.

Eat!

Printable Version with Adobe

Printable Version with Microsoft Word

Peanut Butter Ice Cream

My mom got this recipe while visiting her friend Jennifer in Seattle.

Delicious and peanut buttery.

Serves 4-6

Ingredients:

7 oz sweetened condensed milk (1/2 can)

1/2 cup crunchy peanut butter

1 teaspoon vanilla extract

about 3 cups milk

In a glass measuring bowl, mix together the sweetened condensed milk, peanut butter, and vanilla.

Pour milk on top of it until it reaches the 4 cup mark.

Then mix it all together…

…and pour it into an ice cream machine.

Turn the machine on and let it run for about 30 minutes or until the ice cream is thick.

 Then you can put it in an airtight container and put it in the freezer until it is extra frozen, or just dish it up and eat it.

Enjoy!

Printable Version with Adobe

Printable Version with Microsoft Word

Tag Cloud