Molasses Kissed Pumpkin Pie

There is no need to buy pumpkin pies from a bakery when they are really so simple to make.

If you don't have time to make your own pastry, purchase a package with two frozen deep dish shells and use one of the shells to cut out little leaves with the thawed pastry for garnish.

If you prefer to make your own pastry...

I've included a link to my favourite pastry which I mix up and then freeze the discs I don't need.

This pumpkin pie filling is delicious, has a smooth texture, slices beautifully and leftovers keep well in refrigerator. 

• 1 9 inch deep dish pie shell
• 1 3/4 cups pure pumpkin puree (about 1 -  15 ounce /398 ml can)
• 2 eggs
• 1 1/4 cups sweetened condensed milk  (can sizes vary between US and Canada)
• 1 tablespoon molasses
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon cloves
• dash nutmeg
• 1/2 teaspoon salt

1. Preheat oven to 425 F. Adjust oven rack to second lowest level. Line a 9 inch deep pie plate with pastry. Decorate edge with leaf cutouts or crimp with your fingers or 
2. Whisk together the pumpkin with the remaining ingredients until smooth. If you have a blender, put all the filling ingredients in there and process until smooth.
3. Pour carefully into the pastry crust.  To prevent the crust edges from becoming too dark, use kitchen shears to cut out the inside of an aluminum pie plate and cover the pie as shown in the photo.  
4. Bake at 425 F. for 15 minutes and then reduce heat to 350 F and bake an additional 35 minutes.  Test by putting a sharp knife an inch from the edge. It should be clean.
5. Cool on rack. 

Spiced Pumpkin Layer Cake with Cream Cheese Frosting

We stopped by to visit a cousin in California a few weeks ago...as we were traveling through.  It felt like summer...and we had lunch in the shade of an outdoor gazebo.  For dessert she brought out a moist and delicious frosted pumpkin layer cake.  I'm sharing it with you today...my version of Linda's spiced pumpkin cake dessert!   It may still feel like summer where you are...or maybe winter has already hit hard...but the calendar still says autumn.  Let's enjoy the pumpkin!

Pumpkin Layer Cake:

• 2 cups flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 3 eggs
• 2 cups sugar
• 1 cup oil
• 2 teaspoons vanilla
• 1 can 14 oz/398 ml pumpkin purée (remove two tablespoons to add to frosting if desired*)
• 1 14 oz. can crushed pineapple (do not drain)
• 1 cup sweetened flaked coconut
• 1/2 cup golden raisins

1. Whisk together flour, baking soda, baking powder, salt and spices.
2. In mixing bowl, beat together eggs, sugar and oil.  
3. Add vanilla and pumpkin purée and mix until smooth.
4. Add dry ingredients and stir until combined.
5. Stir in pineapple, coconut and raisins.
6. Pour into two 9-inch cake pans, sprayed with oil and lined with parchment paper.
7. Bake at 350°F for 35-45 minutes...or until toothpick inserted in center comes out clean.
8. Cool for 15 minutes.  Then remove from pans, invert onto cooling rack.
9. Frost with cream cheese icing when cool.

Cream Cheese Frosting:

• 1/3 cup butter
• 1 (250 gr) package cream cheese
• 2 tablespoons pumpkin purée, optional
• 1 teaspoon vanilla extract
• 3 cups icing sugar
• 1-2 tablespoons milk

1. Cream butter and cream cheese together until smooth.
2. Beat in pumpkin and vanilla.
3. Add icing sugar one cup at a time, beating until smooth.
4. Add milk as needed to get desired consistency.

*the pumpkin purée adds a creamy colour to the frosting

 

Good Things Make Life Better

Although we live in an electronically advanced age, some things just never get old -- like receiving  letters/cards in the mail or packages delivered to your door.  

I had a package delivered to my door not long ago!  

I was expecting it. 

While we as MGCC do not endorse companies,  we will give praise where praise is due when someone comes up with something new or something better!  

When I was asked by Tamar from Catelli if I would be willing to test their new gluten free pasta, 

I almost said no, because I knew I would so hate to tell her I didn't like it!  

But, I decided to risk it, and am so happy I did!  

I have not enjoyed pasta for the last eight years that I have been gluten-free due to having Celiac. 

BUT...    I did  enjoy the Catelli GF pasta!    

Texture and flavour - perfect!  and just as good warmed up the next day! 

In fact, my wheat loving husband declared there was no longer any need to buy wheat pasta.  

He would be happy for us both just to share and enjoy the GF.  

The pasta is a blend of 4 flours including the healthy quinoa. 

( Ohh ... and if you are heading out the door to buy some... 

remember to first print out the one dollar off coupon  )  

I know there are about as many pasta recipes as there are cooks,  every family having their favourite. Throughout my growing up years,  I always enjoyed the following simple pasta dish my Mom would often serve  - I still enjoy it, modified now to be gluten free.   (my mom would not put in the cheese because my Dad didn't eat cheese - still doesn't) 

• 3 1/2 cups Catelli gluten free pasta ( or 1 box) 
• 1/3 chopped onion  
• 1 tbsp oil 
• 2 cups whole milk 
• 1/3 cup butter 
• 1 tbsp sweet rice flour 
• 2 tbsp cornstarch 
• salt / pepper to taste 
• 1/2 cup grated cheese 

1. Cook pasta as per package instructions...  drain, set aside. 
2. Sauté onion in oil until soft 
3. Add milk and butter and heat until butter is melted and mixture is hot. 
4. Add blended  sweet rice flour, cornstarch, salt and pepper .  
5. Cook,  stirring until thickened. 
6. Stir in cheese until it melts.  
7. Pour over pasta, mix and top with more grated cheese.  

 NOTE :  Catelli Gluten Free pasta is produced in a dedicated gluten free facility and has been recently certified by the Canadian Celiac Association,  

ADDED NOTE - to our American followers --   Catelli recommends Ronsoni GF pasta  sold in the US that is comparable to theirs -- same ingredients ..  here is the link  

Meringue Spice Cupcakes Gluten Free

These spice cupcakes are baked with their own meringue topping! No need to ice.
They have a great flavour and melt in your mouth texture.
This recipe makes 2 dozen cupcakes or if you prefer a cake, use a 9" x 12"  cake pan.

• 1/4 cup room temp. butter 
• 1/4 cup shortening 
• 1/2 cup white sugar 
• 1/2 cup brown sugar 
• 1 egg 
• 1 egg yolk 
• 3/4 cup milk 
• 1/2 cup brown rice flour 
• 1/2 cup millet flour 
• 1/3 cup white bean flour 
• 1/2 cup potato starch 
• 3 tsp baking powder 
• 1 tsp xanthan gum 
• 1/4 tsp salt 
• 1/2 tsp ground cloves 
• 1 tsp cinnamon 

for topping 

• 1 egg white
• 1/2 cup brown sugar 
• crushed walnuts 

1. Cream butter and shortening 
2. Add sugars and beat until fluffy 
3. Beat in egg and egg yolk 
4. Add milk 
5. Add blended dry ingredients Beat until perfectly smooth 
6. Divide batter into 24  muffin tins or cake pan as desired 
7. Beat egg white until foamy, beat in brown sugar until thick 
8. Smooth over top of batter -  about 3/4 tsp per cupcake 
9. Sprinkle tops with crushed walnuts. 
10. Bake at 350 degrees for 25 minutes. 

Pear or Apple Bran Muffins

I've made these muffins several times in the past while.

They are adaptable to what you have handy. Try adding fresh or frozen blueberries or a finely chopped nectarine in place of the apples or pears and dates or dried blueberries instead of the raisins.

 There's lots of bran in them and stored in the fridge or freezer, they stay moist and delicious.

• 1 cup flour
• 1 1/2 cups natural wheat bran (not the cereal)
• 1/2 teaspoon baking powder,
• 1/2 teaspoon salt, 
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg

1 beaten egg

1 cup brown sugar

3 tablespoons molasses

1 cup buttermilk

1/3 cup melted butter

1 pear or apple, peeled and chopped into small pieces

1/2- 3/4 cup raisins or Craisins (dried cranberries)

1/2 cup chopped pecans (opt.)

1. Preheat oven to 375 º F.
2. Combine all dry ingredients in a bowl.  Set aside.
3. Combine all wet ingredients in another bowl, mixing well with a mixer. 
4. With a spatula, stir dry ingredients into wet mixture being careful to not over mix.
5. Fold in pear, raisins and pecans.
6. Spoon into lightly oiled muffin cups- about 2/3 full.
7. Bake at 375 º F for 15 minutes or until a toothpick inserted into a muffin comes out clean.
8. Makes 1  1/2 dozen medium sized muffins.

Note: I always loosen the muffins and tip them sideways in the pan as soon as they come out of the oven. This keeps them from sweating as they cool.

You'll want to try one hot out of the pan with a pat of butter!

Pumpkin Pecan Jelly Roll

Funny how a jelly roll always brings some sings of delight and this one did not disappoint. If you  have never tried rolling up a jelly roll, why not try it? It may just be a lot easier than you think, but if it flops, you can always put the whole thing in a trifle bowl and decorate the top. It will taste just as delicious.

Ingredients:

Jelly Roll

• 1 cup flour
• 1 1/2  tsp baking powder
• 2 tsp cinnamon
• 1 tsp ginger
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 4 eggs
• 1 cup sugar
• 2 Tbsp lemon juice
• 4 Tbsp water
• 1 tsp vanilla
• 1 cup pumpkin puree

Filling

• 6 Tbsp butter
• 3/4 cup (loose meas.)brown sugar
• 3 Tbsp corn syrup
• 3/4 cup roasted pecans, coarsely chopped
• 1 1/2 - 2 cups whipping cream
• 4 Tbsp instant vanilla pudding powder

Method:

1. Preheat oven to 375 F.
2. Prepare jelly roll pan or cookie sheet with edges (10" x 15" or 11"x17") by greasing well. Line with wax paper, then grease well again, all the way up the sides as well. I like to use shortening for greasing.
3. In a small bowl mix dry ingredients and set aside.
4. Beat eggs with hand mixer for several minutes, then beat in the sugar well, until thick and lemon colored. Stir in lemon juice, water and pumpkin.
5. Stir dry ingredients into pumpkin mixture.
6. Spread into prepared pan and bake 15 - 18 minutes.
7. In the meantime, melt butter for filling. Stir in sugar, syrup and pecans. Bring to a boil, stirring until thickened and set aside to cool.
8. Prepare a clean tea towel by laying it on the counter and dusting generously with powdered sugar, using a sieve. When cake is done and still hot, turn it onto the towel. Peel off wax paper and roll up the cake along with the towel (beginning at narrow end). Let sit for about 1/2 hour.
9. Beat whipping cream until it begins to thicken, then add vanilla pudding powder mix and continue beating until thick for spreading.
10. Unroll cake. Starting where you begin to roll up from, spread cooled sticky pecan mixture as far as it will go. It will only cover about 1/2 of the cake. Then spread whipped cream all over the cake, keeping about an inch from the edges.
11. Gently roll the cake back up again, starting from same end as before. Don't worry if it cracks a bit. When rolled up, carefully lift onto serving platter. Use left over cream to decorate the top if you like or just leave it. Freeze uncovered for 1 hour to set or longer if preparing days ahead. Once frozen, slip into plastic bag. On day of serving, refrigerate until ready to serve. Just before serving dust with icing sugar, using a small sieve.

 

Autumn Sausage Medley

I'm thinking it's definitely past Autumn in most parts of Canada now but the ingredients of this dish still speak to me of crisp Fall days.

Farmer Sausage, Butternut squash, apples flavoured with a touch of Rosemary - what's not to like?

• 1-2 cups butternut squash, cubed
• 2 apples, cubed
• 1 onion, coarsely chopped
• 1 small can sliced water chestnuts drained (optional)
• 1 red pepper cut into 1 inch pieces
• 6 large mushrooms quartered
• 1 link Farmer Sausage cut into 1 inch pieces (you can use garlic or Kielbasa sausage if you like)

 Sauce

1 Tbsp. cornstarch

1/2 cup apple juice

2-3 tablespoons honey

2 tablespoons chili sauce

1 Tbsp. balsamic vinegar

1 1/2 cups apple juice

1 teaspoon chopped fresh rosemary

1. Saute' apple and squash in 1 tablespoon oil in a large frying pan until lightly browned.  Remove to 3 or 4 cup casserole dish.
2. Place onion, red pepper and mushrooms in pan, and saute' until wilted adding more oil if needed.
3. Remove to casserole dish. 
4. Add sausage pieces.
5. Mix cornstarch and 1/2 cup apple juice in a small bowl.  Set aside.
6. Add remaining sauce ingredients to pan  stirring well until sauce boils. 
7. Add cornstarch mixture and stir and cook until sauce returns to a boil and thickens. If you like a sweeter sauce, feel free to add more honey. Add more cornstarch mixed with a bit more apple juice if you'd like the sauce a bit thicker.
8. Pour sauce over ingredients in casserole dish and bake at 350˚ for 30- 45 minutes or until squash and onion are tender.
9. Serve over rice or noodles.
10. Serves 4-6.

Saturday in Bev's kitchen

Chopping Onions

There are a lot of different tips out there for chopping onions efficiently and without tears.

Today I thought I'd share my tried and true method.

First of all, I  have found that standing at my counter between an open window and the stove exhaust fan is the best place to chop onions.  The open window causes a draft that directs

 the onion fumes out through the exhaust fan

.

I always start by cutting off both ends of the onion, I cut the onion in half from stem to root.

The onion skin is then easier to remove.

I cut it lengthwise into strips, holding the onion together with my fingers,  
then if I want diced onions, I hold the slices together,
  turn the cut onion 45 degrees and cut it the other way forming a dice.

 As you can see from this picture, I have printed the word ONION with permanent marker on one side of my cutting board. 

 In dedicating one side of a cutting board to onion I avoid having the onion taste transfer itself to the milder fruits and nuts I might need a chopping board for later..

Just a few tips on a Saturday morning.  Thanks for stopping by and enjoy your day.