Slow Cooker Caramel
Apple Crumble
Glazed Apple Cinnamon
Oatmeal Bread
2 cups all-purpose flour
1 cup old fashioned oats
1/4 teaspoon salt
2 teaspoons cinnamon
2 teaspoons baking powder
1 cup granulated sugar
3/4 cup vegetable oil
2 eggs beaten
1/2 cup plain nonfat Greek yogurt
1 cup applesauce (homemade or chunky
style is best)
1/2 teaspoon vanilla extract
Glaze
1 cup powdered sugar (add more if
needed to thicken)
1/4 cup applesauce
PUMPKIN PIE
WAFFLES
Waffles
2 cups flour
2 Tbsp. baking powder
1 Tbsp. pumpkin pie spice
4 eggs (separated)
10 oz. canned pumpkin
1 tsp vanilla
1 1/2 cups milk
3/4 cup melted butter
Pumpkin Pie Cream
1 cup heavy whipping cream
1/2 cup sweetened condensed milk
5 oz. canned pumpkin
1 tsp pumpkin pie spice
Directions:
1.
2.
3.
4.
5.
6.
Preheat oven to 350° and grease loaf
pan.
In a large bowl, mix by hand flour,
oats, salt, cinnamon, and baking
powder. Set aside.
In another bowl, mix sugar, oil, eggs,
yogurt, applesauce, and vanilla, then
stir into dry ingredients by hand until
just combined.
Scoop the batter into the loaf pan and
bake for 45-48 minutes, or until a
toothpick inserted into the center
comes out clean.
Remove from the oven and whisk
together the powdered sugar and
applesauce for the glaze.
When the bread has cooled for just a
bit, pour the glaze over the top. It will
settle into the cracks and keep the
bread moist. The glaze will set, but
will remain slightly sticky.
http://lovelylittlekitchen.com/glazed-apple-cinnamonoatmeal-bread/
Garnish
Whipped cream
pumpkin pie spice
Waffles
1. Mix together dry ingredients.
2. Add in egg yolks, pumpkin, vanilla,
milk, and melted butter.
3. In separate bowl beat egg whites until
stiff.
4. Fold egg whites into batter.
5. Cook in preheated Belgian waffle iron.
Pumpkin Pie Cream
6. Whip cream until almost stiff.
7. Whip in sweetened condensed milk,
pumpkin, and spices.
8. Serve hot waffles with pumpkin pie
cream over, topped with fresh
whipped cream and sprinkled with
pumpkin pie spice.
http://www.eazypeazymealz.com/pumpkin-pie-waffles/
For the apples:
1 cup brown sugar
1/2 cup granulated sugar
5 large apples, peeled and cut into
chunks
1/4 teaspoon salt
1 teaspoon cinnamon
For the topping:
2/3 cup oats
2/3 cup loosely packed brown sugar
1/4 cup flour
1/2 teaspoon cinnamon
3-4 tablespoons softened butter
1 teaspoon vanilla extract
Instructions
1. In a mixing bowl, combine brown
sugar, granulated sugar, apples,
salt, and cinnamon. Spread onto
bottom of slow cooker.
2. Mix your crumble topping
ingredients until it comes together.
Sprinkle
over top of
the
apples.
Cook on
low for 4
hours, or
high for 2
hours.
3. Turn
off heat
and let sit,
covered,
for one
hour to let
the
caramel thicken.
http://fakeginger.com/slow-cooker-caramelapple-crumble/
Pumpkin Chocolate Chip
Pancakes
These pumpkin chocolate chip pancakes are the
epitome of a cozy fall breakfast! Moist and fluffy,
they're wonderful with a pat of butter and a
cascade of maple syrup. Make sure you read my
notes in the post before beginning.
2 cups all-purpose flour (spoon & leveled)
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 heaping tsp. ground cinnamon
1 tsp. pumpkin pie spice1
1 cup) semi-sweet chocolate chips
1 and 1/4 cups pumpkin puree (canned
or fresh)
1/3 cup packed light or dark brown
sugar
1 large egg
3 Tbsp. canola or vegetable oil
1 and 1/2 cups whole milk2
pumpkin pie slow cooker
overnight oatmeal
•
•
•
•
•
•
•
•
•
5 cups water
1 cup half & half or milk
1 1/2 cups steel cut oats
1 cup pumpkin purée
1/2-1 cup firmly packed brown
sugar (my family likes things
sweet, so we use one cup)
2 tablespoons butter
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
1/2 teaspoon salt
Instructions
Directions:
1.
2.
3.
In a large bowl, toss the flour, baking
powder, baking soda, salt, cinnamon,
pumpkin pie spice, and chocolate chips
together until combined. Set aside.
I like to mix the wet ingredients in a
blender . This guarantees a smoother
batter and breaks down the pumpkin. This
is especially necessary if using fresh
pumpkin puree. Add the pumpkin, brown
sugar, egg, oil, and whole milk to a
blender and blend on high for 45 seconds
until combined. Alternatively, you may
whisk by hand or use a hand mixer.
Pour the wet ingredients into the dry
ingredients and whisk by hand gently to
combine the
ingredients. The
batter is extremely
thick. Do not thin it
out. Whisk until
*just* combined, no
more. A few lumps
may remain. Taste
the batter. If you
want to add more
spices, go ahead. I
usually add more cinnamon.
1. Stir all the ingredients together in the
slow cooker, cook on LOW overnight,
about 8 hours.
2. When it is done, it may still look
liquidy. Give it a good stir and it will
all come together.
3. Serve immediately. Save any
leftovers in the fridge or freezer... this
stuff reheats beautifully!
http://sweetannas.com/2013/11/pumpkin-pie-slowcooker-overnight-oatmeal.html/2
Dutch Apple Pie Cookies
1 roll of refrigerated pie dough
5 small Granny Smith apples, peeled,
cored, and diced finely
1/4 cup granulated sugar
1 tsp. ground cinnamon
2 tbsp. lemon juice
1 tbsp. cornstarch
For the Streusel Topping
2 1/4 cups all-purpose flour
2/3 cup brown sugar
2/3 cup granulated
sugar
2/3 cups old
fashioned oats
pinch of salt
3/4 cups plus 2 tbsp.
(14 tbsp. total) butter,
melted
Directions:
1.
2.
3.
4.
5.
“Fall has always been my favorite
season. The time when everything bursts
with its last beauty, as if nature had been
saving up all year for the grand finale.”
― Lauren DeStefano, Wither
6.
Preheat oven to 350 °. Spray the
wells of a standard size muffin tin
with nonstick spray. Roll out dough
onto a lightly floured surface, and cut
out circles about 2 inches in diameter.
Gather and re-roll unused dough for
additional circles. I used the rim of a
small plastic cup. Place circles in the
bottom of each muffin well.
Add the apples, sugar, cinnamon,
lemon juice, and cornstarch to a
medium saucepan. Cook on medium
heat, stirring occasionally for about 510 min. until apples have softened
slightly and juices begin to thicken.
Remove from heat.
Add about one tbsp. of apple filling on
top of each dough circle.
In medium bowl, mix flour, brown
sugar, granulated sugar, oats, and
salt. Add melted butter and mix until
well incorporated.
Add a heaping tbsp. of streusel
topping to each muffin well, and
gently pat down over the apples.
Bake for 17-19 min. **Allow cookies
to cool in muffin tin for at least 10-15
min. before removing to a wire rack.
Makes 2 1/2 dozen.
http://lovelylittlekitchen.com/dutch-apple-piecookies/
4.
5.
Heat a griddle or skillet over medium
heat. Coat generously with butter. Once
hot, drop about 1/4 cup of batter on the
griddle. Cook until the edges look dry and
bubbles begin to form on the sides, about
1 minute. Flip and cook on the other side
until cooked through, about 2 more
minutes. Coat griddle/skillet again with
butter for each pancake or batch of
pancakes.
Keep pancakes warm in a preheated
200°F oven until all pancakes are cooked.
Serve immediately with your favorite
pancake toppings. Pancakes taste best
right after they are made. Pancakes freeze
well, up to 2 months.
Recipe Notes: 1. Instead of pumpkin pie spice,
you may use 1/4 tsp. ground nutmeg, 1/4 tsp.
ground cloves, and 1/2 tsp. ground allspice.
2. Whole milk is key for the richest tasting
pancakes.
http://sallysbakingaddiction.com/2014/08/21/pumpki
n-chocolate-chip-pancakes/
Make it a great week,
~Tricia
Spencer’s Fresh Markets
Morro Bay & Santa Maria
Crock Pot Pumpkin Soup
Tip: When cooking pumpkin select the sugar
pie, baby bear and cheese pumpkins.
1 oz. butter
2 Lb. Pumpkin – peeled and cut into inch
square pieces
1 medium onion
2 cloves stuck into the onion
2 tsp. sugar
salt to taste – pinch
2½ cup Chicken Stock – make your own,
use cubes/powder, use ready-made OR
Vegetable Stock for a Vegetarian Recipe
1 cup Milk
Nutmeg to sprinkle on top
Hasselback Apples
Choose firm apples with sweet-tart flavor,
such as Pink Lady or Honeycrisp; in our
tests, Fuji and Granny Smith fell apart.
• 2 large firm apples, peeled, cored,
and halved vertically
• Cooking spray
• 4 tablespoons brown sugar,
divided
• 2 1/2 tablespoons butter, melted
and divided
• 3/4 teaspoon ground cinnamon,
divided
• 2 tablespoons old-fashioned rolled
oats
• 1 teaspoon all-purpose flour
• 1/4 teaspoon kosher salt
• 1 1/2 cups low-fat vanilla ice
cream
Dollop of Sour Cream when serving (not for
diet conscious).
Preparation
Method
1. Place butter and pumpkin in crock pot and
put onto high. When butter has melted, stir to
coat pumpkin and cook for 1 hour on high. (If
in hurry, just wait for butter to melt, stir and
go to step 2 ignore the hour cooking – still
turns out great just slightly less intense
flavor).
2. Add onion, sugar, salt and stock. Cover and
cook for 8-9 hours on Low OR 4-5 hours on
High.
3. When ready to serve, remove the onion.
4. Puree soup in a blender or use a hand held
device.
5. Add milk, to achieve correct consistency.
(DO NOT add milk if intending on freezing –
just freeze as is. Can add milk when thawed).
6. Serve with a sprinkling of Nutmeg and a
dollop of sour cream. Notes: Serves 4
1. Preheat oven to 400°.
2. Starting at the outermost edges, cut most
(but not all) of the way through each apple
half at 1/8-inch intervals. Place apple
halves, cut sides down, in an 8-inch square
glass or ceramic baking dish coated with
cooking spray. Combine 1 tablespoon
sugar, 1 tablespoon butter, and 1/2
teaspoon cinnamon; brush mixture evenly
over apple.
3. Cover pan with foil; bake at 400° for 20
minutes. Remove foil. Bake at 400° for 10
minutes or until apples are tender. Remove
pan from oven; cool 10 minutes.
4. Combine remaining 3 tablespoons sugar,
remaining 1 1/2 tablespoons butter,
remaining 1/4 teaspoon cinnamon, oats,
flour, and salt. Carefully fan open apple
halves. Spoon oat mixture evenly over
apples. Bake at 400° for 10 minutes. Turn
broiler to high (leave pan in oven); broil 2
minutes. Serves 4 with ice cream.
http://www.partybluprintsblog.com/the-menu/soupsand-salads/pumpkin-soup-in-a-crock-pot/
http://www.myrecipes.com/recipe/hasselback-apples
Fall Foods
Baker's Dozen Yeast
Rolls
TOTAL TIME: Prep: 25 min. + rising Bake:
15 min. + cooling
2 to 2-1/2 cups all-purpose flour
2 tablespoons sugar
1 package (1/4 ounce) quick-rise yeast
1/2 teaspoon salt
3/4 cup warm water (120° to 130°)
2 tablespoons plus 4 teaspoons butter, melted,
divided
3/4 cup shredded sharp cheddar cheese
2 teaspoons honey
1/8 teaspoon garlic salt
Directions
1. In a large bowl, combine 1-1/2 cups flour,
sugar, yeast and salt. Add water and 2
tablespoons butter; beat on medium speed for
3 minutes or until smooth. Stir in cheese and
enough remaining flour to form a soft dough.
2. Turn onto a lightly floured surface; knead
until smooth and elastic, about 4-6 minutes.
Cover and let rest for 10 minutes. Divide into 13
pieces. Shape each into a ball. Place in a greased
9-in. round baking pan. Cover and let rise in a
warm place until doubled, about 30 minutes.
3. Preheat oven to 375°. Bake rolls 11-14
minutes or until lightly browned. Combine
honey, garlic salt and remaining butter; brush
over rolls. Remove from pan to wire rack. Yield:
13 rolls.
http://www.tasteofhome.com/recipes/baker-sdozen-yeast-rolls
Gran's Apple Cake
1-2/3 cups sugar
2 large eggs
1/2 cup unsweetened applesauce
2 tbsp. canola oil
2 tsp. vanilla extract
2 cups all-purpose flour
2 tsp. baking soda
2 tsp. ground cinnamon
3/4 tsp. salt
6 cups chopped peeled tart apples
1/2 cup chopped pecans
FROSTING:
4 ounces reduced-fat cream cheese
2 tbsp. butter, softened
1 tsp. vanilla extract
1 cup confectioners' sugar
Chicken and White Bean
Stew
This slow cooked stew recipe is similar to a
Southwestern white chili. The refrigerated Alfredo
sauce gives it a creamy texture.
2 Lb. skinless, boneless chicken thighs
2 tsp. ground cumin
1/8 tsp. ground black pepper
1 tbsp. olive oil
2 10 – oz. pkg. refrigerated light Alfredo
sauce
1 15 – oz. can Great Northern or white
kidney beans (cannellini beans), rinsed
and drained
1 cup reduced-sodium chicken broth
1/2 cup chopped red onion (1 medium)
1 4 – oz. can diced green chile peppers
4 cloves garlic, minced
1/4 cup shredded sharp cheddar
cheese or Monterey Jack cheese (1 oz.)
(optional)
Fresh parsley leaves (optional)
Directions
1.
Directions
1. Preheat oven to 350°. Coat a 13x9-in.
baking pan with cooking spray.
2. In a large bowl, beat sugar, eggs,
applesauce, oil and vanilla until well
blended. In another bowl, whisk flour,
baking soda, cinnamon and salt; gradually
beat into sugar mixture. Fold in apples and
pecans.
3. Transfer to prepared pan. Bake 35-40
min. or until top is golden brown and a
toothpick inserted in center comes out clean.
Cool completely in pan on a wire rack.
4. In a small bowl, beat cream cheese, butter
and vanilla until smooth. Gradually beat in
confectioners' sugar (mixture will be soft).
Spread over cake. Refrigerate leftovers.
Yield: 18 servings.
http://www.tasteofhome.com/recipes/gran-s-applecake
2.
Cut chicken into 1-inch pieces. Sprinkle
chicken with cumin and pepper. In a
large skillet, cook chicken, half at a
time, in hot oil over medium heat until
brown. Place chicken in a 3-1/2- or 4quart slow cooker. Stir in Alfredo sauce,
beans, broth, onion, chile peppers, and
garlic.
Cover and cook on low-heat setting for
4 to 5 hours or on high-heat setting for 2
to 2-1/2 hours. If desired, sprinkle each
serving with cheese and parsley. Makes
8 servings.
http://www.midwestliving.com/recipe/chicken/chicke
n-and-white-bean-stew
Fact
#1: Americans
typically refer
to this time of
year as “fall,”
while the
British use the word “autumn.” Both terms
date back to the 16th century but before that
it was called “harvest.
Fact #2: Fall was called “harvest” because
of the “harvest moon” that occurs when the
full moon is closest to the autumn equinox.
Before man-made lighting, this moonlight
was essential to a prosperous harvest.
Fact #3: Weight gain around this time of
year may not only be due to comforting fall
foods like pumpkin pie and cider,
researchers have found that lack of vitamin
D reduces fat breakdown and triggers fat
storage.
Fact #4: According to The Weather
Channel, pumpkins are the most craved
food during the fall. Although, if you’ve left
the house anytime recently, this may not
come as a surprise to you.
Fact #5: The yellow and orange colors you
see actually always exist in leaves but they
are overpowered by the abundance of green
from chlorophyll. The amount of
chlorophyll starts to decrease as the sun
weakens and the days grow shorter.
Fact #6: Red and purple leaves are only
that color because of the presence of sugars
and sap that are trapped within the leaves.
These sugars provide plants with the energy
they need to survive.
Fact #7: Many birds will prepare for their
winter migration during the fall. The
distance they can travel is impressive; the
Arctic Tern travels 11,000 miles each way
for its annual migration. No small feat.
Fact #8: Evergreen trees such as pines,
cedars, and spruces stay green because their
leaves (needles) are covered with thick wax
and they contain materials that prevent
freezing when it gets cold.
https://www.taskeasy.com/blog/2015/09/23/10-funfacts-about-fall/
Butternut Pudding
…Pumpkin Ravioli…
1/2 cup finely chopped onion
1 clove garlic, minced
1 tsp. plus 3 tbsp. butter
2 tbsp. snipped fresh Italian parsley
1 1/4 tsp. snipped fresh rosemary
1 cup canned pumpkin
1/4 cup plus 2 tbsp. finely shredded
Parmesan cheese
1/4 tsp. salt
1/8 tsp. black pepper
20 wonton wrappers
1 tbsp. all-purpose flour
1 cup evaporated fat-free milk
1/4 cup sliced almonds, toasted
(optional)
Grated nutmeg (optional)
Directions
1.
2.
3.
4.
For filling, in a medium skillet cook
onion and garlic in 1 tsp. hot butter over
medium heat about 3 min. or until onion
is tender.
Meanwhile, in a food processor
combine 2 tbsp. parsley and 1 tsp. of the
rosemary. Cover and pulse until mixture
is finely chopped. Add pumpkin, 1/4
cup Parmesan cheese, onion mixture,
1/8 tsp. of the salt, and the pepper.
Cover and pulse until just combined.
Working with 2 wonton wrappers at a
time, top each wrapper with a scant
tbsp. of the filling. Brush edges of
wrappers with water; fold one corner
over filling to meet the opposite corner,
forming triangles. Press down around
filling to force out any air and to seal
edges well. Cover filled ravioli with a
dry kitchen towel while filling
remaining wrappers.
For sauce, in a large skillet heat the
remaining 3 tbsp. butter over medium
heat. Stir the remaining 1/8 tsp. salt and
the flour into the butter; cook and stir 1
min. Add milk all at once; cook and stir
until mixture is thickened and bubbly.
Cook 1 min. more. Remove from heat;
stir in the remaining 1/4 tsp. rosemary.
Cover and keep warm.
2 10 oz. pkg. thawed frozen butternut
squash puree
1 14 oz. can coconut milk
4 eggs
1/2 cup pure maple syrup
whipped cream
Directions
1.
Preheat oven to 325°. Blend squash,
coconut milk, eggs and syrup; pour
into 8-inch baking dish. Put dish in
roasting pan; pour boiling water
halfway up dish to make water bath.
Bake, 1 hour. Top with cream.
http://www.rachaelraymag.com/recipe/butter
nut-pudding/
Vanilla Walnut Crescents
2 cups all-purpose flour
1/8 teaspoon salt
1 cup cold butter, cubed
1 egg, separated
2/3 cup sour cream
1/2 teaspoon vanilla extract
2/3 cup finely chopped walnuts
2/3 cup sugar
1 teaspoon ground cinnamon
Directions
1. In a large bowl, combine flour and salt; cut in
butter until mixture resembles coarse crumbs. In
a small bowl, whisk the egg yolk, sour cream
Apple Scones with Spiced
5.
Cook ravioli in gently boiling water 2 to
3 min. or until tender, gently stirring
occasionally. Using a slotted spoon,
transfer ravioli to serving plates. Spoon
sauce over ravioli. Sprinkle remaining 2
tbsp. Parmesan cheese, and, if desired,
toasted almonds, additional parsley, and
freshly grated nutmeg.
http://www.midwestliving.com/recipe/pumpkinravioli/
The Tipsy Grape
Maple Butter
2 3/4 cups all-purpose flour
1/2 cup granulated sugar
1 tbsp. baking powder
1 tsp. apple pie spice or ground cinnamon
1/2 tsp. salt
1/2 cup butter, chilled and cut into small pieces
1 cup finely chopped tart apple, such as
Braeburn, Jonagold or Jonathan
2 eggs, lightly beaten
3/4 cup whipping cream
1 egg yolk, beaten
1 tablespoon whipping cream
16 -18 thin slices of unpeeled apple
Coarse sugar or granulated sugar
Spiced Maple Butter or honey
9 large mint leaves
3 oz. bourbon
2 oz. concord grape juice
1 oz. fresh lemon juice, plus 1 strip zest
4 tsp. pure maple syrup
ice
and vanilla; add to crumb mixture and mix well.
Cover and refrigerate for 4 hours or overnight.
2. Divide dough into thirds. On a lightly floured
surface, roll each portion into a 10-in. circle.
Combine the walnuts, sugar and cinnamon;
sprinkle 1/4 cup over each circle. Cut each circle
into 12 wedges.
3. Roll up each wedge from the wide end and
place point side down 1 in. apart on greased
baking sheets. Curve ends to form crescents.
Whisk egg white until foamy; brush over
crescents. Sprinkle with remaining nut mixture.
4. Bake at 350° for 18-20 minutes or until lightly
browned. Remove to wire racks to cool. Store in
an airtight container. Yield: 3 dozen.
http://www.tasteofhome.com/recipes/vanilla-walnutcrescents
Directions
1.
2.
3.
4.
Line an extra-large baking sheet with
parchment paper or foil; set aside. In a
large bowl, combine flour, the 1/2 cup
sugar, baking powder, apple pie spice and
salt. Using a pastry blender, cut in cold
butter until mixture resembles coarse
crumbs. Stir in the 1 cup finely chopped
apple. Make a well in center of flour
mixture.
In a small bowl, combine the 2 eggs and
3/4 cup whipping cream. Using a fork, stir
egg mixture into flour mixture; stir until just
moistened. Dough will be thick. Using a 1/4cup ice cream scoop or measuring cup,
scoop dough into mounds and place on
prepared baking sheet. Don't flatten.
In a small bowl, combine the egg yolk and 1
tbsp. whipping cream. Brush mixture over
the top of the dough mounds. Place an
apple slice on top of each dough mound,
pressing down until about 1-inch thick.
Brush with remaining egg yolk/whipping
cream mixture; sprinkle with additional
sugar.
Bake in a 375° F oven for 15 to 17 min. or
until lightly browned. Cool on baking sheet
on a wire rack for 5 min. Remove from
baking sheet. Cool slightly. Serve warm
with Spiced Maple Butter. Makes 15
scones.
Maple Spiced Butter in Next Column…
Make it a great week,
Directions
1.
Muddle 8 mint leaves in cocktail
shaker; add bourbon, grape juice,
lemon juice and maple syrup. Fill
shaker with ice; shake vigorously for 20
seconds. Strain into chilled glass;
garnish with lemon zest and remaining
mint leaf.
http://www.rachaelraymag.com/recipe/the-tipsy-grape/
Spiced Maple Butter
From previous column.
1/2 cup butter, softened
2 tbsp. pure maple syrup or mild honey
1/4 tsp. apple pie spice or ground cinnamon
Directions: In a small mixing bowl beat butter,
maple syrup and
apple pie spice
with an electric
mixer on medium
speed until light
and fluffy. Cover
and chill for up to 1
week. Serve at
room temperature.
Makes 3/4 cup.
http://www.midwestliving.com/recipe/fruit/applescones-with-spiced-maple-butter
~Tricia
Spencer’s Fresh Markets
Morro Bay and Santa Maria
Shaved Brussels Sprouts with
Country Ham
3 tbsp. olive oil
2/3 c. chopped country ham
2 shallots, sliced
1 1/2 lb. Brussels sprouts, root ends
trimmed and sliced
1/2 c. golden raisins
1/2 c. roasted pecans, chopped
1 tbsp. red wine vinegar
Kosher salt
black pepper
Directions
1. Heat oil in a large skillet over
medium-high heat. Add ham
and shallot and cook, stirring
occasionally, until golden, 4 to
6 minutes.
2. Add Brussels sprouts and raisins,
and cook, stirring occasionally,
until warm and just beginning
to wilt, 3 to 4 min. Stir in pecans
and vinegar. Season with salt
and pepper.
http://www.countryliving.com/fooddrinks/recipes/a36668/shavedbrussels-sprouts-with-country-ham/
Roasted Acorn Squash with
Maple-Bacon Drizzle
2 large acorn squash
¼ c. butter
2 tbsp. dark brown sugar
1 tsp. Kosher salt
5 black pepper bacon slices
1 tbsp. chopped rosemary leaves
½ c. maple syrup
2 tbsp. red wine vinegar
fresh rosemary leaves
Freshly ground pepper
Maple Meringue Sweet
Potato Casserole
Roast and mash the sweet potatoes up to
2 days ahead and chill. Let stand at room
temp 30 min before completing recipe.
4 lb. sweet potatoes
1½ tsp. vanilla extract
½ c. dark brown sugar
4 oz. cream cheese
6 tbsp. butter
¾ tsp. Kosher salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
2 large eggs
3 egg whites
¼ c. maple syrup
1 jar marshmallow crème
Directions
1.
Directions
1.
2.
3.
Heat oven to 400 degrees F. Bake
sweet potatoes on a foil-lined baking
sheet 1 hour or until tender. Let cool
to touch and peel. Reduce oven
temperature to 350 degrees F.
Beat sweet potatoes, 1 teaspoon
vanilla, and next 6 ingredients at
medium speed with a heavy-duty
electric stand mixer until smooth.
Beat in whole eggs. Spoon potato
mixture into a greased 13- x 9-inch
baking dish.
Bake at 350 degrees F for 30
minutes. Meanwhile, beat egg
whites, remaining 1/2 teaspoon
vanilla, and a pinch of salt at high
speed with a heavy-duty electric
stand mixer until foamy. Gradually
2.
3.
Preheat oven to 400 ° F. Line 2 baking
sheets with parchment paper. Combine
butter and next 2 ingredients. Coat
squash with butter mixture; arrange on
baking sheets in a single layer. Bake
20 min; turn squash over, and bake 10
more min or until tender.
Meanwhile, sauté bacon in a medium
nonstick skillet over medium heat until
crisp. Remove bacon with a slotted
spoon. Drain drippings, reserving 1
tablespoon in skillet. Cook rosemary in
hot drippings 1 min. Stir in syrup and
vinegar and cook, stirring often, 5 min
or until reduced by almost half.
Arrange squash on a serving platter
and drizzle with warm maple mixture.
Crumble reserved bacon over squash
and sprinkle with additional rosemary
leaves and pepper. Serve warm or at
room temperature. Serves 8-10.
http://www.countryliving.com/fooddrinks/recipes/a5858/roasted-acorn-squash-maple-bacondrizzle-recipe-clx1114/
English Pea Salad
4.
add maple syrup, beating until stiff
peaks form.
Beat one-third of marshmallow
crème into egg white mixture; repeat
with remaining marshmallow crème,
beating until smooth (about 1
minute). Pipe or spread meringue in
a decorative pattern on warm
potatoes. Bake 13 to 15 more
minutes or until meringue is lightly
browned.
Buttermilk Biscuits
2 c. self-rising flour
½ stick butter
1 tbsp. butter
¼ c. cream cheese
¾ c. Buttermilk
http://www.countryliving.com/fooddrinks/recipes/a5865/maple-meringue-potatocasserole-recipe-clx1114/
…………………………
2 large hard-boiled eggs
1 yellow bell pepper
2 oz. Cheddar cheese
½ c. mayonnaise
½ c. sour cream
3 tbsp. dried basil
2 tbsp. finely chopped red onion
2 tsp. chopped pimiento
1 tsp. Apple-Cider Vinegar
1 tsp. sugar
1 tsp. soul-food seasoning or seasoned salt
1 tsp. granulated garlic
½ tsp. Freshly ground pepper
2 dash Hot sauce
60 oz. early peas (such as Le Sueur)
Directions
1. In a large bowl, combine all the
ingredients except the peas,
mixing well. Then stir in the
peas. Refrigerate the salad for
at least 10 hours or up to
overnight. Serve at room
temperature. Serves 8.
http://www.countryliving.com/fooddrinks/recipes/a4790/english-pea-salad-recipeclv0314/#ixzz2sgCb0KOT
~~~~~~~~~~~~~~
Ginger-Streusel Pumpkin Pie
1 sheet refrigerated pie pastry
3 large eggs
1 can (15 oz.) solid-pack pumpkin
1-1/2 cups heavy whipping cream
1 package yellow cake mix (regular size)
1/2 cup quick-cooking oats
2 to 2-1/2 teaspoons pumpkin pie spice
1 can (15 ounces) solid-pack pumpkin
1 egg
2 tablespoons canola oil
3 cups confectioners' sugar
1 teaspoon grated orange peel
3 to 4 tablespoons orange juice
Directions
1.
2.
Directions
1. In a bowl, combine the cake mix, oats
and pumpkin pie spice. In another bowl,
beat the pumpkin, egg and oil; stir into
dry ingredients just until moistened.
2. Drop by 2 tablespoonful onto baking
sheets coated with cooking spray; flatten
with the back of a spoon. Bake at 350°
for 18-20 min or until edges are golden
brown. Remove to wire racks to cool.
3. In a bowl, combine confectioners'
sugar, orange peel and enough orange
juice to achieve
desired
spreading
consistency.
Frost cooled
cookies.
Yield: 32
cookies.
http://www.tasteofhome.com/recipes/pumpkin-spicecookies
3.
4.
5.
Preheat oven to 500 ° F, with a rack
set in the middle. Meanwhile, in a
large bowl, combine 2 cups flour,
butter pieces, and cream cheese,
using your fingers to cut in the butter
and cream cheese until the mixture
resembles cottage cheese. Make a
well in the center of the mixture. Add
the buttermilk, and mix with your
hands or a small rubber spatula.
Sprinkle flour over the dough. Run a
rubber spatula between the bowl and
the dough, then sprinkle the exposed
dough with more flour.
Turn dough out onto a well-floured
surface. Generously sprinkle dough
and rolling pin with flour. Roll out to a
1/2-inch-thick oval. (Do not knead.)
Pour about 1/2 cup flour into a small
bowl. Dip a 2-inch square metal biscuit
cutter (see Note) into the flour; then
cut out biscuits, dipping the cutter back
into the flour as needed (as long as
the dough remains wet on the inside,
you can use as much flour on the
outside as needed to handle it).
Gather excess dough, roll out to a 1/2inch-thick oval, and continue cutting
biscuits Place biscuits, sides touching,
in a cast-iron skillet or baking pan
fitted with parchment. Brush the tops
of the biscuits with melted butter.
Place pan in the oven and immediately
reduce temperature to 450 degrees F.
Bake biscuits until tops are golden, 16
to 18 minutes, rotating halfway
through.
http://www.countryliving.com/fooddrinks/recipes/a4673/buttermilk-biscuits-recipeclx1113/
1/2 cup sugar
1/4 cup packed brown sugar
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
STREUSEL:
1 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup cold butter, cubed
1/2 cup chopped walnuts
1/3 cup finely chopped crystallized
ginger
Pumpkin Mousse
1 pkg. (8 oz.) cream cheese, softened
1/4 cup sugar
1 can (15 oz.) solid-pack pumpkin
1 pkg. (3.4 ounces) instant vanilla pudding mix
2 teaspoons pumpkin pie spice
1 cup cold 2% milk
1-3/4 cups whipped topping
24 gingersnaps, divided
Directions
1. Preheat oven to 350°. On a lightly
floured surface, unroll pastry. Transfer
pastry to a 9-in. pie plate. Trim pastry
to 1/2 in. beyond edge of plate; flute
edges.
2. In a large bowl, whisk eggs,
pumpkin, cream, sugars, cinnamon,
salt, allspice, nutmeg and cloves. Pour
into pastry shell. Bake 40 minutes.
3. In a
small
bowl,
combine
flour
and
brown
sugar;
cut in
butter
until crumbly. Stir in walnuts and
ginger. Gently sprinkle over filling.
4. Bake 15-25 min longer or until a
knife inserted near the center comes out
clean. Cool on a wire rack. Refrigerate
leftovers. Yield: 8 servings.
http://www.tasteofhome.com/recipes/gingerstreusel-pumpkin-pie
Happy Thanksgiving to you and
yours,
~Tricia
Spencer’s Fresh Markets
Morro Bay and Santa Maria
Directions
1. In a large bowl, beat cream cheese and sugar
until smooth; add pumpkin, pudding mix and pie
spice. Gradually beat in milk. Fold in whipped
topping.
2. Spoon 1/4 cup mousse into each of eight
serving dishes. Crumble 16 gingersnaps; sprinkle
over mousse. Top with remaining mousse.
Refrigerate until serving. Serves 8.
http://www.tasteofhome.com/recipes/pumpkinmousse
Puff Pastry Pillows
1 pkg. (17.3 oz.) frozen puff pastry,
thawed
1 egg
1/4 cup milk
1 to 2 tbsp. coarse or granulated sugar
FILLING:
1/4 cup all-purpose flour
1 cup milk
1 cup butter, softened
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
Directions
1. Carefully open each puff pastry
sheet. Cut each sheet of pastry at
creases, forming 3 strips. Cut each strip
widthwise into 7 pieces.
2. Combine egg and milk; lightly brush
egg mixture over pastry. Sprinkle with
sugar. Place on lightly greased baking
sheets. Bake at 400° for 10-12 minutes or
until golden brown. Remove to wire
racks to cool. Split into top and bottom
halves.
3. In a saucepan, combine the flour
and milk until smooth. Bring to a boil
over medium heat; cook and stir for 1
minute or until thickened. Cool.
4. Transfer to a bowl; beat in the butter,
sugar, vanilla, almond extract and salt
until light and fluffy, about 10 minutes.
Spread 1 tablespoonful on bottom half
of each pastry; replace tops. Store in
refrigerator. Yield: about 3-1/2 dozen.
http://www.tasteofhome.com/recipes/
puff-pastry-pillows