I thought a fantastic fall treat would be a great way to celebrate my new job. I threw together a simple pumpkin pie and added a bit of flair.
Pumpkin Pie
I needed a simple crust for a pumpkin pie. I turned to an old stand-by, the quick and tasty Graham Cracker Crust.
Graham Cracker Crust
I received a baking pumpkin in the Angelic Organics CSA vegetable box last week. I didn't have enough for a pumpkin pie, so I gave this pumpkin banana bread recipe a try.
The bread was tasty, but had a heavy banana flavor. I was hoping to taste more pumpkin flavor so I will keep an eye out for a true pumpkin bread recipe.
Pumpkin Banana Bread
Yield: 2 Loaves (8 in. X 3 3/4 in.)
With summer fading and fall picking up the slack, I pulled the CrockPot out of the cabinet above the refrigerator for a test run.
I went to the store, picked out a roast, threw in some of the vegetables from our weekly Angelic Organics CSA veggie box, and added a few spices. As the day progressed, the condo filled with an amazing aroma.
Ted and Jared joined us as we broke bread, savored the feast and enjoyed some wonderful conversation.
Fall Roast
Chop the vegetables and place in the bottom of the CrockPot. Depending on how lean your roast is, add a 1/4 cup to 1/2 cup water.
Place some olive oil in a pan and brown the roast over medium heat.
Place the browned roast over the bed of vegetables.
Set the CrockPot on low and cook for 8-10 hours (4-6 hours on high)
About an hour before it is finished, add additional spices if desired.
Over the years, I have learned to try out a new recipe or kitchen tool prior to full scale deployment.
I have been requested to bring dessert to a dinner party tonight. I thought I would give my new Silicone bundt pan a try and whip up a 7up Cake.
Making the cake was a breeze. I was surprised it took 30 minutes longer than the recipe called for to finish baking. To my shock, when I removed the mold, only a portion of the cake had browned.
It didn't look all that visually pleasing. I found it necessary to initiate Emergency Dessert Protocol.
No, I didn't rush off to the bakery or grocery store. I pulled out the hidden supply of baking chocolate and whipped together a quick batch of delicious brownies.
One Bowl Brownies
Preheat oven to 350 degrees F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.
Melt the chocolate and butter using a microwave or large pan. Stir in sugar. Blend in eggs and vanilla. Add flour and pecans; mix well. Spread into prepared pan.
Bake 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs (do not overbake). cool in pan or wire rack. Remove brownies from pan, using foil handles. Cut into 24 squares. Store in tightly covered container at room temperature.
For cake-like brownies, prepare as directed, stirring in 1/2 cup milk along with the eggs and vanilla, and increasing the flour to 1-1/2 cups.
For the first time, I added a bit of flair to dessert. I whipped out the martini glasses, a spare plastic squeeze bottle and some tasty Carmel.
I loaded up the squeeze bottle with Carmel and added a flavorful design to each glass. Next I added a small scoop of Chocolate Gelato and Vanilla Ice Cream (a bit of Yin and Yang action).
As the dessert was served, the guests eyes grew wide with delight as their lips smacked with anticipation. Who knew something so quick and easy would knock the socks off our dinner guests.
I have been making weekly visits to Costco to pick up a few essentials. Mid-afternoon is a great time to go. You wander the aisles, fill your basket and snack on a variety of samples at the end of the aisles. I served up a recent find at our Italian Adventure dinner party.
Crackers with cream cheese and sun dried tomatoes
1. Spread the desired amount of cream cheese on each cracker.
2. Add one or two sun dried tomato slices.
When we have company, I love creating a mix of items, from the simple to the complex. I used a fresh pepper with the top removed as a dish for this simple dip.
Roasted Red Pepper Dip
1. Place 1 jar (7oz) drained, roasted red peppers, ½ cup mayonnaise or Miracle Whip Salad
2. Dressing, ¼ cup feta cheese crumbles and 1 clove garlic in a food processor or blender; cover. Blend on high speed until smooth.
If you are a chocoholic, this one is for you. Don't expect your traditional chocolate flavor. With the cocoa powder and lower sugar content, you get a mouthful of chocolate with a high cocoa content.
Chocolate Gelato
1. In a bowl beat yolks, gradually add sugar. Beat until creamy and pale yellow.
2. In saucepan bring milk to boil, remove, slowly pour yolk mixture, stirring constantly and quickly.
3. Melt chocolate in double boiler until smooth and satiny. Stir. Pour into custard mixture. Add cocoa powder; mix. Pour into large saucepan, medium heat. DO NOT BOIL. Stir until thick and coats spoon.
4. Heat 2 tablespoons sugar with 2 tablespoons water until dark brown and caramel colored. Add to custard. Pour in clean bowl. Chill.
5. Pour into ice cream maker and follow manufacturer's directions. Serves 6.
Source: Cooks.Com
I was in the mood to try my hand at making fresh pasta. Tim and I invited an eclectic bunch together for a taste of Italy, some wine and plenty of lively conversation.
Italian Adventure
Appetizer
Trugole cheese with assorted crackers
Crackers with cream cheese and sun dried tomatoes
First Course
Green salad with fresh tomatoes
Main Course
Homemade tagliatelle pasta with a traditional Ragu meat sauce and a vegetarian option
Broccoli sauteed in olive oil and garlic
Dessert
Chocolate gelato
Assortment of Italian cookies
Our summer trip to Italy included an afternoon Italian cooking lesson. The group learned to make tagliatelle pasta and a traditional ragu sauce.
Both were amazingly simple to prepare and tasted fantastic. The fresh pasta brought back memories of dinner at Grandma Dornacher's. She would spend the day cooking an amazing Italian feast and grin from ear to ear as we devoured her creations.
Ragu
1. Saute the onion, celery and carrot.
2. Add the meat and cook.
3. Add the tomato sauce, salt and pepper. Cook until the sauce is reduced to your desired consistency.
Pasta
1. Mound the flour on a wood table, making a hollow in the center. Break the eggs(s), one at a time. Mix the eggs into the flour with a fork. Add more flour if required.
2. Once all the eggs have been incorporated into the flour, begin to knead with your hands. Add more flour if required.
3. Roll the pasta dough slice to the desired thickness (tagliatelle, ravioli, etc.). Allow to dry.
4. Place dried pasta and a pinch of salt into boiling water. Cook to taste. Strain and add the ragu and Parmesan cheese.
p.s. Like many family recipes, the amount of ingredients is by trial and error.
While visiting friends in London, they threw a lovely Pride brunch and introduced Tim and I to a traditional British summer cocktail, Classic Pimm's and Lemonade.
In the 1840's, James Pimm created his unique drink, Pimm's No. 1, for customers of his Oyster Bar in London. The recipe, a closely guarded secret, remains popular, even today.
Classic Pimm's and Lemonade
Mix all the ingredients in a large pitcher and stir. Serve in a tall glass filled with ice.
If you didn't have the chance to run to the market, just serve up Simple Pimm's and Lemonade.
Mix Pimm's and lemonade in a large pitcher and stir. Serve in a tall glass filled with ice.
Enjoy and remember, please drink responsibly.
Warm weather is here. When Tim and I return from our vacation to Italy, I plan to start up the Frisky Kitchen ice cream factory.
Although this recipe makes my butt and waistline expand, it is damn good. When I do it right, the ice cream is an amazing creamy chocolate treat.
Triple Chocolate Ice Cream
1. In small saucepan, place ½ cup whipping cream, semisweet chocolate, and unsweetened chocolate. Heat over medium-low heat until chocolate melts, stirring frequently. Remove from heat; set aside. In medium saucepan over heat, heat half-and-half until very hot but not boiling, stirring often. Remove from heat;set aside.
2. In small bowl, combine sugar and cocoa powder. Set aside. Place egg yolks in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 2 and gradually add sugar mixture; mix about 30 seconds, or until well blended and slightly thickened. Continuing on Speed 2, very gradually add chocolate mixture and half-and-half; mix until well blended.
3. Return half-and-half mixture to medium saucepan; stirring constantly, cook over medium heat until small bubbles form around edge and mixture is steamy. Do not boil. Transfer half-and-half mixture into large bowl; stir in remaining 1 ½ cups whipping cream, vanilla, and salt. Cover and chill thoroughly, at least 8 hours.
4. Assemble and engage freeze bowl, dasher and drive-body interface as directed in attachment instructions. Turn to STIR (Speed 1). Using a container with a spout, pour mixture into freeze bowl. Continue on STIR for 15 to 20 minutes or until desired consistency, Immediately transfer ice cream into serving dishes, or freeze in an airtight container.
Yield: 16 Servings (1/2 cup per serving)
Early summer brings us so many wonderful things. I have walked over to the Thursday farmers market in Chicago's Daley Center the last couple of weeks. I have been delighted to find some of the most delicious fresh picked strawberries.
For several days after, I have the pleasure of savoring those juicy and flavorful berries alone, mixed with yogurt or fresh whipped cream.
Ahhhhh ... I love early summer!
If you want to win Tim's heart via his stomach, then whip up one of his favorite childhood treats ...
7-UP Cake
1. Cream sugar and butter together and beat until light and fluffy. Add eggs, one at a time, and beat well. Stir in flour. Beat in lemon extract and 7-UP.
2. Pour batter into well greased and floured jumbo fluted mold. Bake at 325° for 1 - 1 ¼ hours.
Source: Mom State
1. In a large heavy skillet cook the bacon over moderate heat, stirring, until it is crisp, transfer it to paper towels to drain, and chop it fine.
2. In a bowl stir together the bacon, the mayonnaise, and the mustard. Spread the bacon mayonnaise on one side of each bread slice, sandwich the tomatoes between the slices, and cut each sandwich into 4 triangles.
Servings: 30
Yield: 60 hors d'oevre sandwiches
Aunt Ann brought this tasty salsa to a BBQ last summer. I whipped it up as a dip for the Morgan Terrace Loftwarmen.
Ann's Avocado Salsa
1. In a large bowl, combine corn, olives, red pepper, and onion.
2. In a small bowl, combine garlic, oil, lemon juice, vinegar, oregano, salt and pepper. Mix. Pour over corn mixture and toss to coat. Cover and refrigerate over night or 8 hours.
3. Just before serving, chop avocados and stir into salsa. Serve with tortilla chips.
Yield: 7 cups
Author: Aunt Ann
We recently moved to a loft in Chicago's West Loop. Our pets, Long John, Buster and Sheleata Kanatuna, hosted a festive Loftwarmen last night. Some 70 guests stopped by to celebrate the new digs and Long John's 10th birthday.
This is one of my favorite treats. I love it for breakfast, dipping in chocolate fondue or covered in fresh fruit and whipped cream.
Pound Cake
1. Have all the ingredients at room temperature. Soften the butter and add the nutmeg and salt. Beat 4 minutes by electric beater or 8 minutes by hand.
2. Gradually blend in the sugar until fluffy, beating 2 minutes by electric beater or 8 minutes by hand.
3. Beat in 4 of the eggs, 1 at a time. Total beating time should be 1 minute by electric beater or 2 minutes by hand.
4. Stir in all the flour at one time and beat 2 minutes by electric beater or 5 minutes by hand.
5. Blend in remaining egg, 15 seconds by electric beater or 33 strokes by hand. Turn the mixture into a well-greased, lightly floured 9 x 3½-inch tube cake pan.
6. Place in a cold oven and set the control to 300°F. If the cake is mixed by electric beater, bake 2 hours; if mixed by hand, bake 1½ hours. (Because the electric beater entraps a little more air into the batter, it produces a cake that is a little thicker and lighter.)
7. Cool the cake in the pan 10 minutes. Turn out on a wire rack to finish cooling.
Source: The New York Times Cookbook
I was in the mood for chili and decided to give the Crock-Pot some action. A couple of friends stopped by while the chili was cooking. They couldn't stop raving at how good it smelled, so I invited them over for an impromptu dinner party.
Wine and beer flew out of the fridge and the five of us finished off the chili.
Bean and Corn Chili
1. In a medium skillet, saute the onions and garlic in the olive oil and red wine.
Add the skillet contents and the remaining ingredients to the slow cooker. Mix thoroughly.
Cover; cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
We can thank our friends at CrockPot.com.
We were reminiscing about treats our Grandma's made during a recent dinner party. Buckeyes, a mix of peanut butter, powdered sugar and chocolate, peeked my interest. I will admit a great fondness for most treats that involve a mixture of peanut butter and chocolate.
I must agree, they are tasty. While making a batch last night for Jessica's Super Bowl party, I devoured six.
Buckeyes
1. Blend sugar, peanut butter, butter, salt and vanilla until smooth. Shape into 1 inch balls.
2. Melt chocolate chips and paraffin in top of double boiler. Dip balls in chocolate mixture with toothpick until ¾ covered. Place on waxed paper until set. Cover over hole until smooth.
Yield: 6 dozen
Recipe Source cooks.com
