Wednesday, November 15, 2017

Pumpkin Flan with Maple Caramel

Barefoot Conessa Recipe

Something different for Thanksgiving.

for the caramel:
  • ¾ cup sugar
  • 1/3 cup pure Grade A maple syrup
  • ½ teaspoon fleur de sel
for the pumpkin flan:
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (12-ounce) can evaporated milk
  • 1 cup canned pumpkin puree (not pie filling)
  • ½ cup (4 ounces) Italian mascarpone
  • 4 extra-large eggs
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon pure maple extract, such as Boyajian
  • 2 teaspoons grated orange zest (2 oranges)
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
Preheat the oven to 350 degrees.
For the caramel, combine the sugar, maple syrup, and 1/3 cup water in a small, deep, heavy-bottomed saucepan. Bring to a boil, swirling the pan (don’t stir!) to dissolve the sugar. Cook at a low boil without stirring for 5 to 10 minutes, until the mixture turns a golden brown and registers 230 degrees on a candy thermometer. Watch it carefully so it doesn’t burn! Off the heat, swirl in the fleur de sel, and immediately pour into an 8 × 2-inch round cake pan (not a springform!). Set aside to cool for 30 minutes.
Meanwhile, place the sweetened condensed milk, evaporated milk, canned pumpkin, and mascarpone in the bowl of an electric mixer fitted with the whisk attachment and beat on medium-low speed until smooth. Whisk in the eggs, vanilla, maple extract, orange zest, cinnamon, and nutmeg. Gently pour the pumpkin mixture into the pan with the caramel so they don’t combine.
Place the pan in a roasting pan large enough to hold the cake pan flat and fill the roasting pan with enough of the hottest tap water to come halfway up the sides of the cake pan. Bake in the center of the oven for 70 to 75 minutes, until the custard is just set. It will be firm but still jiggle slightly in the middle; a knife inserted into the center of the flan will come out clean. Remove the flan from the water bath, place on a cooling rack, and cool completely. Cover with plastic wrap and refrigerate for at least 3 hours. Don’t tilt the pan or the caramel will run out!
Run a small knife around the edge of the flan. Turn a flat serving plate with a slight lip over the cake pan and flip them, turning the flan out onto the plate. The caramel should run out over the flan. Cut into wedges and serve with the caramel spooned over each slice.

Sunday, November 5, 2017

Grammy's Chocolate Cookies

Martha Stewart via Jill Dorrough

2 cups all-purpose flour
1 teaspoon baking soda
1 1/4 cups unsalted butter, room temp
2 large eggs
3/4 cup Dutch cocoa powder
1/2 teaspoon salt
2 cups sugar, plus more for dipping

1. Sift together flour, cocoa powder, baking soda, and salt. Set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, 2 cups sugar, and eggs on medium speed until light and fluffy, about 2 minutes. Add vanilla, and mix to combine. Gradually add dry ingredients, and combine with mixer on low speed. Cover bowl with plastic wrap, and chill until dough is firm, about 1 hour.

3. Preheat the oven to 350 degrees. Line baking sheets with Silpat baking mats. Roll dough into 1-inch balls. Dip top of each ball into sugar. Place on prepared baking sheets about 1 1/2 inches apart. Bake until set, about 8 minutes. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Saturday, November 4, 2017

Thanksgiving Blessing Mix Recipe

1 c bugles brand corn snacks
2 c small pretzels
1 c candy corn
1 c dried fuit bits or raisins
1 c peanuts or sunflower seeds
1 c M&Ms
16 Hershey's chocolate kisses

In a large bowl, mix all ingredients except the Hershey's kisses

Place 1/3 to 1/2 cup mix in small cellophane treat bags. Add one Hershey's kiss to each bag. Close bag with twist-tie.

Makes 16 bags.

Cherry Cranberry Pie

1 (9 inch) double crust pie crusts
1 (21 oz) cans canned cherry pie filling
1 (16 oz) cans whole berry cranberry sauce
1/4 cup sugar
3 T quick cooking tapioca
1 t lemon juice
2 T butter
(optional: touch of cinnamon for holiday flavor)

Preheat oven to 400 degrees
Line pie pan with bottom crust.
Combine in a bowl: cranberry suace, sugar, tapioca, lemon juice and pie filling; let stand for 15 minutes.
Pour into pie plate, dot with butter, cover with top crust, seal edges, crimp and make slits in top crust to allow steam to escape.
Brush crust with milk.
Cover crust edges with foil to prevent burning.
Bake at 400 degrees for 40 to 50 minutes, reoving foild during last 15 minutes.
Cool on rack.
Serve warm or cold.

Fresh Peach and Lemon Verbena Pie Filling

6 cups fresh peaches, peeled and sliced
1 cup sugar
1/4 cup cornstarch
1 tbsp lemon juice
2 leamon verbena leaves, snipped or zest of 1 lemon

In a large bowl toss peaches with lemon juice and snipped leaves or zest. Set aside.

In a small bowl, whisk together sugar, cornstarch, and salt.

Cooked method:
Pour into medium sized saucepan and cook over medium heat until bubbly and thickened. Pour into a sterilized 1 quart jar, clean rim, seal with lid and water process.

Freezer method: Pour mixed contents into a one gallon freezer bag. Place flat to freeze.
Whe ready to use, defrost and place into prepared crust. BAke at 400 degrees for 1 hour or until crust is lightly brown and filling is bubbly.

Never Fail Pie Crust

2 cups flour
1 cup shortneing
1 tsp salt

Cut in shortnening to flour/salt mixutre until pea size shortneing.

Beat together:
1 large egg
1/4 c cold water
1 T vinegar

Add mixture all at once then fold flour in with fork from the bottom until it becomes a ball. DO NOT OVERMIX!

Roll out between lightly floured parchment paper or plastic wrap. About 1/4" thick or slightly less.

Bake 15 min @ 425.

Bow-tie Spinach Salad w/ Teriyaki Dressing

2 c. cooked chicken, diced
1 16 oz box bow tie pasta
1 large bag spinach
3 11 oz cans of mandarin oranges (drained)
1/2 cup chopped fresh parsley
1 bunch chopped green onions
1/3 c. sunflower seeds, roasted
1/2 c. honey roasted peanuts

1 cup oil
2/3 c veri veri teriyaki marinade or other teriyaki sauce
2/3 c apples cider vinegar
6 T sugar
1/2 t salt
1/2 t pepper

Cook pasta and then add dressing to marinate overnight. LEaving out a little marinade to add with other ingredients.
Add remaining ingredients 1 hour prior to serving

Seves 20.