Pumpking Pie

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

• 3/4 cup sugar
  
• 1/2 teaspoon salt
  
• 1 teaspoon ground cinnamon
  
• 1/2 teaspoon ground ginger
  
• 1/4 teaspoon ground cloves
  
• 2 large eggs
  
• 1 can (15 ounces) pumpkin
  
• 1 can (12 fluid ounces) evaporated milk (I substituted 1 14 ounce can of sweetened condensed milk)
  
• 1 unbaked 9-inch deep-dish pie shell

1. Mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

2. Pour into pie shell.

3. Bake in preheated 425 degree F. oven for 15 minutes. Reduce temperature to 350 degree F.; bake 40-50 minutes or until knife inserted near center comes out clean.

4. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Graham Cracker Crust

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

• 1 1/4 cups Graham cracker crumbs
  
• 1/4 cup sugar
  
• 1/3 cup butter, melted

1. In small bowl stir together Graham cracker crumbs and sugar. Add melted butter. Toss until combined.

2. In 9-inch pie plate evenly spread crumb mixture. Press onto bottom and sides of pie plate. Depending on your filling, refrigerate for 1 hour or until firm or bake at 375 degrees F for 6 to 8 minutes or until light brown and cool.

Pumpkin Banana Bread

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

• 1/2 cup vegetable or canola oil
  
• 3/4 cup sugar
  
• 3/4 cup brown sugar
  
• 4 eggs
  
• 1 1/2 cups pumpkin
  
• 1 1/2 cups ripe mashed bananas
  
• 1 1/2 cup yogurt (plain or vanilla flavored)
  
• 4 cups flour
  
• 2 tsp baking powder
  
• 2 tsp baking soda
  
• 1/2 tsp salt
  
• 2 tsp cinnamon
  
• 1 tsp ginger
  
• 1 1/2 tsp nutmeg
  
• 1 cup chopped walnuts (optional)

1. Preheat oven to 350° F. Grease and flour two loaf pans. In a large mixing bowl combine the oil, sugars, eggs, banana, pumpkin, yogurt. Beat until smooth.

2. Sift the dry ingredients together. Stir the dry ingredients into the wet mixture until well blended.

3. Pour batter into the prepared pans and bake for 45 minutes or until golden brown and a cake tester comes out clean.

Yield: 2 Loaves (8 in. X 3 3/4 in.)

Slow Cooking

Fall Transition

Night comes earlier
The temperature drops
Fall is in the air

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

• One roast (beef or pork)
  
• Vegetables cut into large chunks (potatoes, carrots, celery, onion, etc.)
  
• Spices to taste (garlic, salt, pepper, oregano, etc.)

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.

Trial and Error

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

• 4 ounces unsweetened baking chocolate
  
• 3/4 cup (1 1/2 sticks) butter
  
• 2 cups sugar
  
• 3 eggs
  
• 1 teaspoon vanilla
  
• 1 cup flour
  
• 1 cup coarsely chopped pecans (optional)

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.

Sexed Up Dessert

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.

Tony in the Frisky Kitchen

Tony in the Frisky Kitchen
Originally uploaded by Timothy State

Getting ready for geusts to arrive for the Italian Adventure.