BARBECUE-SPICED NUTS

1 1/2 cup pecan halves

1 1/2 cups honey-roasted peanuts
1 cup salted roasted almonds

Spice Mix:
1/4 cup light brown sugar
1 tbsp sweet paprika
1 tbsp smoked paprika
1 tsp cayenne pepper
1 tsp kosher salt
1 tsp garlic powder
1/2 tsp mustard powder
1/2 tsp freshly ground black pepper

1 large egg white

Preheat oven to 325 degrees.
Coat a baking sheet that has sides with nonstick cooking spray.

In a large bowl, whisk egg white until frothy. Add the nuts and stir until evenly coated. Add the spice mix and toss to coat.

Spread nuts in a single layer on the prepared baking sheet. Bake, stirring occasionally, until toasted and just dry, about 25 minutes.

Allow nuts to cool completely on the baking sheet. They will get crispy as they cool.

Break up any clusters and serve or store in airtight container.

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PUMPKIN PIE WITH BROWN SUGAR OATMEAL COOKIE CRUST

Crust:

• 1 package Krusteaz Brown Sugar Oatmeal Cookie Mix prepared as directed

Filling

• 3/4 cup sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon cloves
• 1/2 teaspoon orange peel
• 1/4 teaspoon allspice
• 2 large eggs
• 12- oz can evaporated milk
• 15- oz can pure pumpkin

Whipped Cream:

• 1 cup heavy whipping cream
• Food coloring orange
• 1 teaspoon vanilla

For Pie Crust:

1. Preheat oven to 425°F. Prepare cookie dough as directed. Reserve 1 cup cookie dough; set aside. You can use the reserved dough to make cookies. See option below.
2. Press prepared cookie dough into greased 9” pie pan, covering the bottom but only going up the sides about halfway.

For Pie Filling:

1. In mixing bowl, combine all dry ingredients. Beat in 2 eggs, evaporated milk and pure pumpkin. Pour over cookie shell. Carefully cover edge of pie with tin foil to prevent over-browning.
2. Bake at 425°F for 15 minutes. Reduce heat to 350°F; bake 40-50 minutes or until knife inserted near center comes out nearly clean. Center will be set, but may still jiggle. Remove from oven; let cool.
3. Option: Using reserved 1 cup cookie dough, press and flatten on cookie sheet to about 1/4” thickness. You’ll be cutting jack-o-lantern eyes, nose and mouth from these sections, so size them appropriately. Bake 350°F for 10 minutes. Let sit briefly, but while still warm, trim the cookie into desired jack-o-lantern shapes (if desired)

For whipped cream topping:

1. Beat together whipping cream and orange food coloring until soft peaks form. Add 1 teaspoon vanilla and 1 1/2 tablespoon sugar.
2. Beat until whipped cream forms stiff peaks. Pipe on completely cool pie as desired.

Recipe and photo credit on the picture.

COWBOY BROWNIE MIX IN A JAR

2 cups sugar
1 cup cocoa powder
1 cup all-purpose flour
1 cup chopped pecans
1/2 cup chocolate chips

Layer the ingredients, in order listed, in a quart jar.

Place a square of banana cloth and place over the jar lid.  Tie with a piece of jute or twine, attaching the instructions below.

Instructions to attach to the jar:
1 jar cowboy brownie mix
1 cup butter
4 eggs

Preheat oven to 325 degrees.
Grease and flour a 13 x 9-inch baking pan; set aside.

Using an electric mixer, cream the butter.  Add the eggs, one at a time, beating well after each.  Add the brownie mix and then beat by hand until smooth.  Spread the mixture into the prepared pan and bake 40 to 50 minutes or until a wooden toothpick inserted in the center comes out clean. 

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WHITE CHOCOLATE CREAM CHEESE FROSTING

8-oz white chocolate, roughly chopped

2 pkg (8-oz each) cream cheese, room temperature
1 1/2 sticks unsalted butter, room temperature
1 cup confectioners' sugar
2 tsp vanilla extract
White sugar pearls for decorating, if desired

Microwave chocolate in a microwave-safe bowl in 20 second intervals, stirring after each, until melted; set aside.

Beat the cream cheese, butter, confectioners' sugar and vanilla in a large bowl with mixer on medium speed until smooth and creamy, about 4 minutes.

Using a rubber or silicone spatula, gently fold the melted chocolate into the butter mixture.

Yield: Will frost and fill a two layer cake.

Note: This frosting may be covered and refrigerated up to two days. Right before using, beat with a mixer to soften.

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PUMPKIN SPICE DESSERT

1 cup biscuit and baking mix

1/2 cup quick cook oats
1/2 cup packed brown sugar
1/4 cup stick butter
1 can (16-oz) solid pack pumpkin (not pumpkin pie filling)
1 can (13-oz) evaporated milk
2 eggs
3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp ground cloves
1/2 cup chopped pecans or walnuts
1/2 cup brown sugar, packed
2 tbsp stick butter

Preheat oven to 350 degrees.

In a small bowl cut together the biscuit and baking mix, oats, 1/2 cup brown sugar and 1/4 cup butter until crumbly. Press the mixture onto the bottom of a 9 x 13 x 2-inch baking pan. Bake for 10 minutes at 350 degrees. Set aside to cool slightly.

In a medium mixing bowl beat the pumpkin, milk, eggs, sugar, salt, cinnamon, ginger and cloves together until well mixed. Pour pumpkin mixture over the baked mixture. Bake at 350 degrees for 20 minutes.

In a small bowl mix the chopped nuts, 1/2 cup brown sugar, and 2 tablespoons butter together until crumbly. Sprinkle the mixture over the pumpkin layer. Bake an additional 15 to 20 minutes. Cool completely before cutting to serve.

Note: Great served with ice cream or whipped cream, if desired.

 

Note: This Nestle photo is used for reference. It is almost

the same as this recipe.

PEANUT PATTIES

3 cups raw peanuts

3 cups sugar
3/4 cup water
1 cup white corn syrup
1 stick butter
2 tbsp evaporated milk
1/2 tsp vanilla
1/4 tsp red food coloring

In a 2-quart heavy saucepan combine the peanuts, sugar, water, and corn syrup. Cook, stirring occasionally, to the hard crack stage or 290 degrees on a candy thermometer. Remove from the heat and add the butter, evaporated milk, vanilla, and food coloring; beat until creamy. Immediately drop by teaspoons onto buttered foil. Candy will quickly become stiff. 

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LAYERED PUMPKIN PIE

I have had this recipe so many years I cannot remember where I got it.

1 graham cracker crumb crust

1 pkg (3-oz) cream cheese, softened
1 tbsp cream
1 tbsp sugar
1 1/2 cups frozen whipped topping, thawed
1 cup cold half and half cream
2 boxes (4-serving size) vanilla instant pudding mix
1 can (16-oz) pumpkin (not pumpkin pie filling!)
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
whipped cream or additional whipped topping for garnish, if desired
8 whole pecans for garnish, if desired
1 tbsp melted chocolate for dipping pecans, if desired

In a large bowl, mix the cream cheese, 1 tablespoon of cream, and the sugar until smooth.  Gently stir in the whipped topping; spread mixture over the bottom of the crumb crust.

Pour the cup of half and half into a mixing bowl; add the pudding mixes.  Using a wire whisk, whip the mixture until well blended about a couple of minutes.  Let mixture stand for 5 minutes or until thickened.

Stir in the pumpkin, cinnamon, ginger, and cloves mixing well.  Spread pumpkin mixture over the cream cheese layer.  Refrigerate at least 2 hours up to overnight. 

Before serving, decorate with whipped cream and pecans dipped halfway in melted chocolate if desired.

Yield: 8 servings

GINGERBREAD CAKE WITH FRUITS

1/2 cup raisins, optional

1/3 cup pitted dates, chopped
1 3/4 cups water
3/4 cup sugar
1/2 tsp salt
2 tsps ground cinnamon
1 tsp ground ginger
3/4 tsp nutmeg
1/4 tsp ground cloves
2 cups pastry flour

1 tsp baking soda

1 tsp baking powder

Combine the raisins and dates with the water,sugar, salt, cinnamon, ginger, nutmeg, and cloves in a large saucepan; bring to a boil.  Boil for 2 minutes; remove from heat and allow to cool completely.
Preheat oven to 350 degrees.

In a small mixing bowl combine the flour, baking soda, and baking powder; add to the fruit 

Combine the raisins and dates with the water,sugar, salt, cinnamon, ginger, nutmeg, and mixture.  Stir mixture just until mixed.

Spray a 9-inch square baking pan with nonstick cooking spray and spread the batter evenly in the pan. Bake at 350 degrees for 30 minutes or until a wooden toothpick inserted in the center comes out clean.

file photo for reference

SPICY COCOA MIX

3 1/2 cups firmly packed brown sugar

2 cups unsweetened cocoa powder
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp salt

Combine the brown sugar, cocoa, cinnamon, nutmeg, cloves, and salt in a food processor and process until well blended.  Store in an airtight container.

Yield: 5 cups mix

To use as a gift, give in a decorative container with the following instructions.

To serve: Place 1 1/2 tablespoons of the mix into a cup.  Pour 6-ounces of hot milk over the mix and stir until dissolved and well blended.  Serve warm with miniature marshmallows if desired.

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Have A GREAT CHRISTMAS WEEK

 

MAY YOU ENJOY A GREAT HOLIDAY WEEK WITIH YOUR FAMILY AND FRIENDS.

PUMPKIN PIE WITH A SECRET

Let me state up front that I am not one who thrives on appearance, and I have very little patience.  So, I must tell you I have never made this pie nor do I intend to!  I am a slap in together, get it in the oven and hope it looks okay. I would never take a chance on flipping the custard into the shell, but I know there are those of you out there who would.  So, I am sharing this recipe that I got from McCall's Cooking School years ago. I hope those of you who make this will report back to us how it turned out for you.  Click on the pictures to enlarge for easier reading.

This is picture 1 and 3. The recipe and the final instructions.

Picture 2 - The beginning instructions.

The finished product.

CRANBERRY CUPCAKES AND FROSTING

Cupcakes:

1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/8 to 1/4 tsp freshly grated nutmeg
6 tbsp unsalted butter, room temperature
3/4 cup granulated sugar
1 large egg, room temperature
1 tsp pure vanilla extract
1/2 cup sour cream
1/2 cup canned whole-berry cranberry sauce

Preheat oven to 350 degrees.
Line a 12-cup muffin pan with paper liners; set aside.

Whisk flour, baking powder, salt, baking soda and nutmeg into a medium bowl; set aside.

Beat butter and sugar in a large bowl with electric mixer on medium speed until creamy, about 2 minutes. Add egg and vanilla and beat until fluffy, approximately another 3 minutes. Reduce mixer speed to low; add flour mixture and beat about a minute, just until fully incorporated. Add sour cream and beat another couple of minutes until light and fluffy.

Divide the batter evenly into the paper-lined muffin cups. Bake 22 minutes or until a wooden toothpick inserted in the centers comes out clean. Allow to sit until cool enough to handle then gently press the back of a small spoon into the centers of the cupcakes to make an indention. Fill each indention with a few teaspoons of cranberry sauce. Remove cakes to a wire rack to cool completely before frosting with the following:

Frosting:
2 sticks unsalted butter, room temperature
3 cups powdered sugar
1/4 cup canned whole-berry cranberry sauce
1/2 tsp pure vanilla extract
Pinch of salt
Dried cranberries for garnish, optional

Beat butter and 1 cup of the powdered sugar in a large bowl with mixer on medium speed until combined. Reduce mixer speed to medium low and gradually beat in the remaining powdered sugar, beating until fluffy. Increase speed to medium-high and beat in the cranberry sauce, vanilla and salt until combined. Spread frosting on cupcakes and top with some dried cranberries, if using.

Note: This is my version of an old Food Network recipe. Photo is from Food Network Magazine.

SNOWBALL COOKIES MADE WITH CREAM CHEESE

1 cup powdered sugar
1/2 cup finely chopped walnuts or pecans
1/2 cup vegetable shortening ie Crisco
1/2 cup butter, softened
1/2 cup cream cheese, softened
1/2 cup granulated sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour (I use 1 cup all-purpose and 1/2 cup white whole wheat

Preheat oven to 350 degrees. 

Sift powdered sugar into a shallow bowl; stir in the nuts, and set aside.

Beat shortening, butter, cream cheese, and sugar together in a bowl until the mixture is creamy and thoroughly blended. Mix in the extracts, and flour; stir to combine. 

Scoop up dough by rounded tablespoons and roll into balls about 1 inch in diameter. Place the balls about 1 1/2 inches apart on ungreased baking sheets. 

Bake in the preheated oven until cookies turn slightly golden at the edges, about 6 minutes. Let the cookies cool on the baking sheets for about 1 minute, then roll in the powdered sugar-nut mixture while still a little warm.

This basic recipe is from Delish with some adjustments to suit me.

The photo is a file photo.

ORANGE SLICE FUDGE

This fudge is great anytime but makes an especially perfect gift for Halloween, Thanksgiving, or Christmas.  In the picture following this recipe you will notice the Halloween tin for gifting.  This tin is made by spray painting in appropriate colors and using stickers to decorate the top.  The effect is highlighted by labels or ribbon.  This idea is also a great one for Christmas gifting.

1/2 cup butter
3 1/2 cups sifted powdered sugar
1 can (5-oz) evaporated milk
1/3 cup unsweetened cocoa powder
1 pkg (12-oz) milk chocolate chips
1 pkg (10 1/2-oz) miniature marshmallows
2 tsp vanilla
1/4 tsp salt
1 cup chopped orange slices candy

Line a 9 x 13-inch baking pan with aluminum foil; lightly butter the foil.

Place butter in a large microwave-safe bowl and melt in microwave.  Stir the powdered sugar into the butter along with the evaporated milk, and cocoa powder.  Microwave on high 4 minutes or until mixture comes to a boil, stirring every two minutes.  Cook another 4 minutes, stirring after 2 minutes.  Add the chocolate chips, mini marshmallows, vanilla and salt stirring until well blended.  Stir in the chopped candy; pour into the prepared baking pan.

Refrigerate candy 4 hours or until firm.  Cut candy into 1-inch squares, cleaning knife frequently to make cutting easier.  May be stored in the refrigerator in an airtight container.

Yield: 8 dozen squares

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CRANBERRY MERINGUE PIE

1 pkg (12 oz) fresh or frozen cranberries (thaw frozen berries)

1 cup orange juice
3/4 cup water
1 1/2 cups sugar
1/3 cup quick cooking tapioca
2 tsp grated orange peel, optional
1/4 tsp salt

MERINGUE:
4 egg whites
1/4 tsp cream of tartar
1/2 cup sugar

1 baked 9-inch pie shell

Place cranberries in a food processor; cover and pulse until coarsely chopped. In a large saucepan, combine the cranberries, orange juice, water, sugar, tapioca, orange peel and salt. Let stand for 5 minutes. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer for 10 minutes, stirring constantly. Keep warm.

In a clean, cold mixing bowl, beat egg whites until foamy. Add cream of tartar and beat on medium speed of an electric mixer until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time. Beat until stiff peaks form. Spoon the warm filling into the pie shell. Spread meringue over filling being careful to seal the edges to the crust. Bake at 350 degrees for 18 to 20 minutes or until golden brown. Cool for 1 hour. Chill, covered, in refrigerator for at least 4 hours before serving. Refrigerate any leftovers.

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PUMPKIN DUMP CAKE II

Saved this recipe because my grandson Dustin absolutely loves anything pumpkin.  I am going to make myself a diabetic version by using 3/4 cup of Splenda brown sugar blend instead of the brown sugar and using a box of sugar-free cake mix.  I will use pecans rather than graham cracker crumbs and omit the toffee bits.  Anxious to try this!

Pumpkin Dump Cake
Ingredients
1 15 oz can Pumpkin Puree
1 10 oz can Evaporated Milk
1 cup light brown sugar
3 eggs
3 tsp pumpkin pie spice
1 box yellow cake mix
1 cup (2 sticks) butter melted
1 cup coarsely crushed graham crackers or pecans
1/2 cup toffee bits (optional)

How to Make
Preheat oven to 350
Spray a 9×13 baking pan lightly with cooking/baking spray
In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine.
Pour into your prepared pan.
Sprinkle your entire box of cake mix on top, followed by your nuts or graham crackers and toffee chips.
Pour your melted butter evenly on top.
Bake for 45-50 minutes until center is set and edges are lightly browned.

Serve with ice cream or whipped cream.

By the way, pumpkin is a healthy food. Don't just save it for holidays.

Recipe from Cookies and Cups

HOLIDAY PASTRY

This is a recipe from an old Marcia Adams book.  I would guess the book was from 21 or 22 years ago. Good pastry recipe for the cook who is afraid of making pie crusts.  This recipe is made with an electric mixer and is so easy.  The picture below shows this pastry being cut for small hand pies but this recipe makes enough for two regular two-crust pie.

4 cups all-purpose flour
1 tbsp sugar
2 tsps salt
1 3/4 cups butter-flavored solid vegetable shortening
1 large egg
1 tbsp cider vinegar
1/2 cup water

In large mixer bowl, place the flour, sugar, salt, and shortening; blend until it has the texture of coarse crumbs.

In a small bowl, beat together the egg, vinegar, and water; drizzle over the flour mixture and mix thoroughly.

Shape the dough into a 6-inch patty, wrap in plastic wrap, and freeze for 45 minutes or refrigerate overnight.

To prepare the dough for pies, form into a long roll, divide into fourths, and wrap each portion separately and refrigerate or freeze.
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AUTHOR DEBBIE MACOMBER'S FIVE-MINUTE CRANBERRY WALNUT COBBLER

2 1/2 cups fresh or frozen cranberries

3/4 cup chopped walnuts
1/2 cup + 3/4 cup granulated sugar
2 large eggs
12 tbsp (1 1/2 sticks) unsalted butter, melted
1/4 tsp almond extract
1 cup all-purpose flour
Pinch of salt

Preheat oven to 350 degrees.
Combine the cranberries, walnuts and the 1/2 cup of sugar in a 9-inch pie pan; toss until coated.
In a medium bowl, whisk eggs, melted butter, remaining sugar and almond extract until blended. Fold in the flour and salt until combined. Pour the batter over the cranberry mixture.
Bake at 350 degrees for 40 minutes or until crust is golden brown and fruit is bubbly.
Cool on a wire rack.
To serve, dip into individual serving bowls and top with whipped cream, if desired.
Yield: 8 servings.

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