JANUARY....First, a Festive New Year's Eve; Then Enjoy a Family Dinner on New Year's Day; Later, New Year's Resolutions

HAPPY NEW YEAR EVERYONE!

Ring out the old, Ring in the New,

Ring happy bells across the snow,

The year is going, let him go,

                                  Ring out the false, ring in the true.     TENNYSON

Chinese Fried Walnuts

 Have plenty of these nuts on hand to serve with that champagne toast; a slightly sweet n salty snack that once you start eating you can't put them down.

This recipe was given to me by Mike T. from Conway NH,  who received it from his sister, Ann Marie from Albrightsville, PA. Ann Marie states she discovered the recipe from a Church group in Pennsylvania; apparently it was used in a very successful fundraiser.

 That is the way it goes with good recipes; passed on and on.

I suggest filling a pint jar with the finished walnuts, tightly cover, and wrap with a festive ribbon. Don't forget to attach the recipe.

 Ingredients:                                                                 

 6 cups water

4 cups walnuts

 1/2 cup sugar

 salad oil

 salt

     will need slotted spoon and thermometer  for heating oil

     Can be made up to 2 weeks ahead.

In a 4 quart pan heat water to boiling. Add walnuts and bring to a boil. Cook 1 minute. Rinse walnuts under hot water. Wash and dry pan well.

In a large bowl with rubber spatula gently stir warm walnuts with sugar until sugar is dissolved. If needed,  let mixture stand 5 minutes to dissolve sugar.

Meanwhile, in same pan over medium heat, heat about 1 inch of oil to 350 degrees. With slotted spoon, add about 1/2 walnuts to oil. Fry no more than 5 minutes or until golden brown, (I find that 3 to 4 minutes is best). Stir often. BE CAREFUL, WALNUTS WILL BURN QUICKLY.

With slotted spoon, place walnuts in coarse sieve or strainer, over a bowl to drain. Sprinkle very lightly with salt. Taste, adding more salt if needed. The salt taste increases as the walnuts cool. If you want a more sugary taste, add more sugar at this time.Toss lightly to keep walnuts from sticking together. Transfer to paper towels to cool. Continue frying rest of walnuts.

Note: When ready to serve, you may want to toss with additional sugar and/or salt to freshen.

A QUIET NEW YEAR’S DAY

New Year’s Day is usually a “d0-very-little” day in my home.

The afternoon would bring on a football game on TV or we would get into a good movie. And quite often, friends or family would stop over and join us for dinner.

Most often I made a Baked Ham. To me, this is the easiest and quickest of a “Sunday dinner” meal; just glaze it and put  into a slow oven. Later in the early evening it would usually turn into a great ham sandwich.

The creamed onions & carrots, which I always made a couple of days ahead, is a perfect side dish to ham. If a potato was desired, I would add some white baking potatoes or sweet potatoes in the oven to cook along with the ham.

And a big bowl of fresh fruit salad is nice to have in the refrigerator for all day snacking.

These are a few of my favorite foods for my “do nothing day”, along with an easy dinner.

Add your favorites and make it the same for you.

Cider Glazed Ham

1 fully cooked ham of your choice (I like shank end, bone-in, about 5 pounds)

12 whole cloves

1 cup firmly packed brown sugar

3 and 1/2 teaspoons dry mustard

1/3 cup apple cider

Heat oven to 325 degrees. With a sharp knife, score top of ham; insert cloves. Place in shallow roasting pan. Bake at 325 degrees for approx. 1 and 1/2 hours.

Meanwhile, in a small bowl, combine remaining ingredients. Remove ham from oven and spoon glaze over ham. Return ham to oven for another 30 minutes to continue baking.

 *****

This creamy vegetable dish can be made a day or two ahead, and reheated at dinner time. The flavor is much better if you use fresh carrots.

Cut  in small pieces; either julienne, or rounds.

Creamed Onions & Carrots                   

Ingredients:  8 cups water

                        2 pounds pearl onions

                        3 tablespoons butter or margarine

                        3 1/2 tablespoons all-purpose flour

                        1 and 1/4 cups whipping cream plus 2 tablespoons

                        1/2 teaspoon salt -- 1/4 teaspoon pepper;

                        1/4 teaspoon nutmeg

                        2 cups cut-up carrots

In a large kettle, bring water to a boil. Add onions and boil for 3 minutes. Drain and rinse in cold water; peel and set aside. In a large saucepan, melt butter. Stir in flour until smooth. Gradually add cream, salt and pepper, and nutmeg. Bring to a boil and cook, stirring constantly, for about 2 minutes or till thickened. Stir in carrots and onions. Taste-test for additional salt & pepper. Transfer to a buttered 2 quart baking dish. Bake uncovered at 325 degrees for 30-40 minutes or till vegetables are tender.  Serves 10.

                                                                    *****

January is the ultimate "new beginning".

What it means to me is that every year I get another chance to "let out the old, and set a new plan". Since I  wasn't successful last year on the resolutions that I made, I have  a fresh start.
To prevent my resolutions from being forgotten by February, I am just going to go with a few simple changes. What I seek is that great sense of relief that comes from just paring down. With that in mind, these recipes can help in doing just that.




                                                         Creamy Veggie Dip 

 Fix cut-up veggies for yourself and your family and mix up a batch of this dip to go with them. If you want to include crackers, look for crackers in the supermarket that are whole grain, reduced-fat, and low in sugar, and taste good.

The whole point is healthy, lighter snacking that tastes good.

 Ingredients:

1 carrot, 2 radishes (and/or 4 scallions), 1/4 each; red and green pepper, 1 celery stalk;
 all cut into chunks and pulsed in food processor or food chopper till fine.
3 ounces reduced-fat cream cheese
1/3 cup light mayonnaise
16 ounce low-fat sour cream
1 teaspoon Worcestershire sauce
1 and 1/2 teaspoon grated lemon peel
1/2 teaspoon each; salt & pepper

Mix until smooth cream cheese, mayo, sour cream, Worcestershire, lemon peel and salt and pepper. Add finely chopped veggies. Store covered in frig till ready to serve.

                                                                   *****

Sauteed Chicken with Tarragon-Mustard Sauce

Ingredients:

 8 small skinned, boneless chicken breasts

 1 teaspoon garlic salt

 1/4 teaspoon pepper

3 tablespoons olive oil

1 cup plain yogurt ( fat-free Greek yogurt  has a richer taste)

2 and 1/2 tablespoons Dijon mustard

 1/2 teaspoon tarragon leaves

1/4 teaspoon sugar

1/8 teaspoon hot pepper sauce

 Pound chicken breasts to 1/4 inch thickness. Sprinkle with garlic salt and pepper.

In fry pan,  heat oil to medium-high temperature. Add chicken and cook, turning , about 8 minutes or until chicken is brown and fork tender.

In a bowl, mix together yogurt, mustard, tarragon, sugar, and hot pepper sauce. Pour sauce over chicken and cook on low just till sauce is heated.  Arrange chicken on serving platter. Drizzle sauce over chicken.

                                                                  *****

Don't forget plenty of salad!

 





DECEMBER MEANS CHRISTMAS and so much more....Parties, Caroling, Cookie & Candy Swaps; ALL WITH JOY!

This Christmas blog is for you. It holds a lot, not only about Christmas, but recipes and information about Kwanzaa and Hanukkah.

 Enjoy going through it and I wish everyone a very Blessed Christmas, a solemn Hanukkah, and joyous Kwanzaa.

 

A CHRISTMAS TRADITION; PORK PIE

My internet research states that the tourtière is a French-Canadian meat pie that originated in Quebec as far back as 1600. Most recipes for tourtière include ground pork and occasionally other ground meats.  The tourtière has become a traditional part of Christmas and New Year’s celebrations in Quebec, but the pie is also enjoyed at other times throughout Canada as well as in the upper midwest and eastern parts if the United States.

 There is a difference of opinion about the origin of the name of the dish. Some believe that the dish is named after the now extinct passenger pigeons, called “tourtes,” that were cooked into the original pies.  Another opinion is that the pie is named after the deep ceramic baking dish that families used to create the pies.  It is, however, agreed that by 1611, the word tourtière had come to refer to the pastry containing meat or fish that was cooked in this medium-deep, round or rectangular dish.

A while back, Dede from Hampstead NH sent me her family recipe for French Canadian Pork Pie.   She shared with me her childhood memories of Christmas Eve which included pork pie, and her family’s customs that have evolved in more recent Christmases.

I love hearing about traditions that develop from ones heritage and past generations, especially when celebrating the bigger holidays. I have learned so much from listening to others tell of their beloved traditions and memories. It is a wonderful way to learn about the world around us. So I thank Dede for her story and her family recipe. She told me she enjoyed taking a stroll down memory lane as she wrote the recipe and its history. 

 

Dede explains her Christmas tradition with pork pie:

“The French custom, as I remember from my childhood, was that tourtiere (pronounced took-kay) was served after attending midnight mass on Christmas Eve.  The fasting rules for receiving communion at that time were very strict, leaving a long time with nothing to eat or drink before one received communion at mass. By the time one returned home, many hungry hours had passed.

 We would leave our house around 11 p.m. in order to get a seat, because midnight mass was always packed to the rafters in most churches.  Of course part of the Christmas Eve night was arriving early to hear the choir sing beautiful Christmas carols before the mass began, and thus, "officially" starting Christmas Eve. Since the High Mass said on Christmas Eve usually lasted anywhere from 1 1/2 to 2 hours (or more after all the Merry Christmases were said), we were pretty hungry by the time all was said and done and we arrived home.

 After returning from midnight mass, relatives would gather together at one home and there would be a feast of delicious foods. Several "took-kays" were always on the table prepared by different aunts and grandmothers.  After eating all kinds of special holiday food, we would stay up and open our gifts, finally going to bed in the wee hours of the morning.

 Today, since Christmas mass times have changed and are more frequent, many families choose to eat their "took-kay" in the morning for breakfast instead. This is the custom that my family has adopted. The aroma of the pie cooking in the oven early in the morning woke up the family in anticipation of starting a wonderful Christmas day. Others like to take a tourtiere along to a Christmas dinner.  No matter when it was eaten, tourtiere was always part of the French tradition in celebrating Christmas.

 Many French people also serve tourtiere at Thanksgiving as well.  Since pork is more plentiful now, many do not wait to serve it just on Thanksgiving and Christmas.  It is a culinary favorite that can be enjoyed all winter long. 

 Hope you give it a try and become a French Canadian for one Christmas Eve! Ah oui !”

 

Tourtiere (French Canadian Pork Pie)

 Ingredients:

2 and ½  pounds of lean ground pork

1 large onion, diced

½  teaspoon of EACH;  cinnamon, cloves, nutmeg

1 and ½  teaspoon salt

¼  teaspoon pepper

¼  teaspoon Bell's seasoning (or poultry seasoning)

2 cups of water

1 large potato, peeled and boiled

Crust for TWO 9" pies (top and bottom)

 Makes two good sized meat pies

 In a large saucepan, combine ground pork, onion, cinnamon, cloves, nutmeg and salt and pepper. 

Brown the meat and onions for about 5 minutes on medium/low heat. Cover meat mixture with the 2 cups of water. Simmer on low heat for approximately 1 and one-half to 2 hours, until meat is light brown and water on the bottom of pan has almost completely evaporated.  Stir occasionally. If water evaporates too quickly and meat is sticking to the bottom of the pan, add a little water, as necessary, to keep mixture moist during cooking time. When finished, there should be only about a tablespoon of water with juices remaining on the bottom.

While meat is cooking, boil the potato until it is soft but not mushy.  Drain and mash cooked potato with a fork, leaving tiny chunks of potato for texture. Set aside.

 When meat is done, stir in the one-quarter teaspoon of Bell's seasoning into meat mixture. Fold in the mashed potato.  Place half of the meat filling in one of the prepared 9" pie plates. Cover with the top crust.  Make vent holes in top of crust.  Repeat with the remaining meat and other pie crust.

Bake at 350 degrees for approximately 40 minutes until top crust is golden brown. Bon appetite!

 Dede’s Note:
Some people like to use ground pork butt, but I find that it makes the meat filling fatty and greasy.  I prefer to use lean ground pork in my recipe, and the taste is not compromised.
                                                                ********

Peppermint Bark   

Crushed peppermint candy gives this chocolate bark a festive look and a seasonal taste. I always have to double the recipe. Great for an office party, candy swap, school class party, and homemade gift-giving.

 Ingredients:

12 ounces high quality semi-sweet chocolate

1 pound white chocolate with cocoa butter

½ teaspoon peppermint extract

½ to ¾ cup candy canes or peppermint candy, crushed 

Line a 15x10 inch jelly roll pan with foil extended over sides. Grease foil with non-stick spray.

Melt chocolate chips in a double boiler over medium-low heat. Pour evenly into pan and smooth with spatula. Sprinkle with about one-quarter cup peppermint candy. Place in refrigerator until firm.

Heat white chocolate chips in a double boiler over medium-low heat until chocolate is almost melted. Remove insert from pan and stir until completely melted. Stir in extract. Cool slightly. Pour over chocolate layer and spread quickly to cover. Sprinkle with one-half cup crushed candy. Chill until both layers are firm. Lift foil out of pan and shake off excess candy. Peel foil gently from bottom of candy. Trim edges and cut into 2 inch squares.

Note: When I made this I did not use as much crushed peppermint candy as the recipe called for.    Makes approximately 2 pounds

Butter Cookie Snowmen                          

 This is a perfect recipe to make with your small children or grandchildren. The dough is easy to shape, and no matter what you do to them, they taste buttery and delicious. They do not really brown, they bake till "set", so be carefull not to overbake. This recipe calls for tinting a small portion of dough red ( for the red hats), and also a small amount of dough tinted yellow ( for the neck scarf).

If you would rather, you can make the entire cookie plain, and than use tubes of red and yellow frosting for the hats and scarves. Your choice!

When you bake cookies with children,

you are giving them such warm memories,

 so put on those carols and have fun this weekend.

Ingredients: 

1 cup softened butter ( no substitutes)

 1/2 cup sugar

 1 tablespoon milk

 1 teaspoon vanilla extract

 2 and 1/4 cups all-purpose flour

red and yellow paste food coloring

mini chocolate chips (for eyes and buttons)

In a mixing bowl, cream butter and sugar. Add milk and vanilla; mix well. Gradually add flour. Remove 1/3 cup of dough to a small bowl; tint with red food coloring. Repeat with 1/3 cup of dough and yellow food coloring; set aside, keeping covered.

For snowmen, shape white dough into 24 balls, about 1-1/4 inch each, and 24 balls about 1/2 inch each; and 24 balls, about 1/8 inch each. For bodies, using the larger balls, place on ungreased baking sheets; flatten to 3/8 inch thickness. Place the 1/2 inch balls above the bodies, for the heads; flatten to same thickness.

Shape red dough into 24 balls, 1/8 inch each, and flatten into triangle shapes (to look like a red knit cap). Place above heads. Attach the 1/8 inch white balls to the tip of the red triangle for the tassels.  Place small red balls on heads for a little red nose. Divide the yellow dough into 24 pieces; shape into scarves and position on the cookie at base of head. Add chocolate chip eyes and buttons. Bake at 325 degrees for 13-16 minutes, just until set. Cool for 2 minutes before carefully removing to wire racks or brown paper to cool.  Makes 2 dozen.

FOR HANUKKAH;

HERBED LAMB & ROASTED VEGETABLES

 E. S. of Andover, a reader for many years, was gracious to send me her comments on her family's celebration:
“Hanukah is a holiday that commemorates the victory of the Maccabees over Antiochus of Syria. It is traditional to light the menorah, sing songs, eat fried foods and play with the dreidel (a 4-sided top).
Since I come from Colombia and my husband is originally from Israel, we tend to "include" our backgrounds in the foods that we eat during Hanukah. We fry every day (oy vey!), mostly latkes which are traditional among Eastern European Jews. We also fry yucca and plantains, usually eaten in Colombian households on a daily basis. And many nights we make Sufgniyot (Jelly Doughnuts) for dessert. There is nothing like eating a Sufganiya as soon as it done!”
Whether celebrating Hanukkah or Christmas, you will be proud to serve this lamb roast and deliciously flavored roast vegetables.

Menu suggestion:

Round out your menu with potato latkes, fresh applesauce,

and bimuelos (sweet fritters).

 Herb Crusted Lamb

Ingredients:

Two, 6-rib lamb rib roasts, about 2 pounds each

 1 teaspoon kosher salt

 1 teaspoon fresh ground black pepper

 1/4 cup olive oil

 2 tablespoons Worcestershire sauce

3 large shallots, finely chopped

4 cloves garlic, finely minced

2 tablespoons fresh thyme, minced

2 tablespoons fresh rosemary, minced

Mix olive oil and Worcestershire sauce with salt, pepper, shallots, garlic, thyme and rosemary. Using your fingers, gently rub and press herb mixture onto all meaty sides of the lamb. Cover and refrigerate for several hours or overnight.

When ready to roast, place lamb, meaty side up, on a rack in a shallow roasting pan. Roast in a 325 degree oven till meat thermometer inserted in a meaty portion of lamb registers 140 degrees for medium-rare, about 1 - 1 and quarter hours.

Transfer lamb to cutting board. Cover loosely with foil, let stand 15 minutes before carving. To carve, cut into chops by slicing between  rib bones. Recipe plans for 2 chops per person.

 Roasted Vegetables w/honey and fresh sage - Serves 8

Ingredients:

 4 medium parsnips, peeled, halved lengthwise and cut into 1 inch pieces

4 medium turnips, peeled and cut into 1 inch pieces

2 small Yukon gold potatoes, peeled and cut into quarters OR

 1 large sweet potato, peeled and cut into 1 inch pieces

 3 medium carrots, halved lengthwise and cut into 1 inch pieces

 2 medium yellow onions cut into 1 inch wide wedges

8 leaves of fresh sage, slivered

3 tablespoons olive oil

 1 and ½ teaspoons kosher salt

1 teaspoon black pepper

 ¼ cup honey

 2 leaves fresh sage, snipped- for garnish

In a large greased roasting pan, combine all vegetables and slivered sage.

Combine oil, salt and pepper. Drizzle over vegetables; toss.

Roast, uncovered, in a 425 degree oven for 35 minutes or till vegetables are lightly browned and tender, stirring twice.

Drizzle with honey; stir gently. Bake for 5 minutes more. Serve sprinkle with snipped sage.

Kwanzaa begins on December 26.

It is a celebration of family, community, heritage, and culture.

It is traditional to serve sweet potato pie.

This pie is so delicious that everyone should make it and will enjoy it. It's really good!

Sweet Potato Pie with Pecan topping

Ingredients:

2 cups peeled, cooked sweet potatoes, well drained

or (1) 16 oz. can sweet potatoes, drained

1(14 ounce) can sweetened condensed milk

  1/4 cup butter, melted

2 eggs

1/4 teaspoon salt

 1 teaspoon cinnamon

 1/2teaspoon grated nutmeg

1 teaspoon grated orange rind

1 teaspoon vanilla extract

1 - 9" pie shell, unbaked

Pecan topping:

In small mixing bowl, combine 3 tablespoons light brown sugar, 3 tablespoons dark corn syrup, 1 large egg, 1 tablespoon melted butter, and 1/2 teaspoon maple flavoring. Beat till well blended, stir in pecans.

Directions: Beat sweet potatoes in a large mixing bowl at medium speed until smooth. Add milk and next 7 ingredients and beat till blended. Pour filling into pie shell. Bake at 350 degrees for 30 minutes. Sprinkle pecan topping evenly over filling. Bake an additional 20-25 minutes or until set. Serve warm, or cool on a wire rack.

AUTUMN FOODS & RECIPES.....All Leading up to THANKSGIVING

SEASONAL SPICED COFFE

    Add three-quarters teaspoon pumpkin-pie spice or Chinese five-spice powder, to 1/2 cup ground coffee. Brew as usual.

Cranberries   

Cranberry Almond Muffins

Ingredients:

            1 and ½ cups all-purpose flour

            1/2 cup sugar

            1 teaspoon baking powder

            1/4 teaspoon baking soda

            1/4 teaspoon salt

            2 eggs

            ½ cup sour cream

            ¼ cup butter, melted

            ¼ teaspoon almond extract

            3/4 cup sliced almonds, divided

            1/2 cup whole-berry cranberry sauce

In a bowl, combine dry ingredients (first 5 listed).

In another bowl, whisk the eggs, sour cream, butter and extract; stir into dry ingredients just until moistened. Fold in one-half cup of the almonds.

Fill greased or paper-lined muffin cups half full; drop 1 tablespoon cranberry sauce into the center of each muffin. Cover with enough batter to fill cups three-fourths full; sprinkle with remaining almonds.

Bake at 375 degrees for 20-25 minutes or until a toothpick inserted 1 inch from the edge comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Makes 8 muffins.

Tips When Baking Muffins:

• To prevent tunnels and peaks in muffins, stir the wet into the dry ingredients just until blended. Lumpy muffin batter is ok.
• If you want a more nutritious muffin, substitute white whole wheat flour for half of the all purpose flour.
• For less mess, use a spring-action ice cream scoop to fill muffin cups.
• You can make jumbo-sized muffins in 6-ounce custard cups, but remember to increase the baking time.
• Arrange oven racks so that muffins bake in the center of the oven.
• Check for doneness 5-7 minutes before end of baking time to avoid over baking, as ovens can differ slightly in temp.

This chutney was in my Thanksgiving column several years ago. According to the many e-mails I received, it is one of your most well-liked recipes. Several readers have let me know that it is now an annual tradition and included in their Holiday menu.

Cranberry Chutney

Even if you are die-hard fans of cranberry sauce, as many in my family are, serve this also. It's because it's homemade and spiced just right, that this chutney is so good. It's easy to make, and can be made a few days ahead.

Ingredients: 

                        1 (12 oz. bag) fresh or frozen cranberries

                        1 cup chopped granny smith apple

                        1 cup raisins (mix dark and golden raisins if you like)

                        1 cup chopped onion

                        1 cup sugar

                        1 cup white vinegar

                        3/4 cup chopped celery and 3/4 cup water

                        2 teaspoons ground cinnamon

                        1 and 1/2 teaspoons ground ginger

                        1/4 teaspoon ground cloves

Combine all in a large saucepan and bring to a boil. Reduce heat, simmer uncovered for at least 30 minutes or until slightly thick, stirring occasionally. It will take longer if you double the recipe.

Best served slightly warm or room temperature, and keeps well in the refrigerator.

Makes about 4 cups (1/4 cup is avg. serving)

Delicious Side Vegetables

Sweet Potatoes with Honey, Ginger, and Orange Marmalade

Sweetened deliciously and whipped!

Ingredients:  makes 8 to 10 servings

 10 large sweet potatoes or yams (about 5 pounds)

¾ cup (12 tablespoons) butter

1/3 cup packed dark brown sugar

¼ cup of EACH; honey and orange marmalade

2 tablespoons minced candied ginger

 1 and ½ teaspoons salt and 1 teaspoon pepper

¼ cup dark rum (optional- gives a nice flavor)

Preheat oven to 375 degrees.

Bake potatoes till very soft, about 1 and ½ hours. When able to handle, peel and cut into chunks. Place into large bowl. Add 9 tablespoons butter and remaining ingredients, stir to blend all.

Puree in blender or with hand mixer.

Can be done several days ahead; covered well and refrigerate.

On day of serving: Bring to room temperature before baking. Preheat oven to 350 degrees. Fill baking dish with sweet potato filling, dot with remaining butter. Bake till hot, 30-40 minutes.

Creamed Onions & Carrots

This creamy vegetable side dish has been on holiday tables since the 1950's. Often it is reprinted in a magazine every year prior to a major holiday. . It goes well with baked ham, roast lamb, or a roast turkey, easily made a day or two ahead, and reheated at dinner time. The flavor is much better when it is made ahead and when you use fresh carrots. Do not be tempted to use bagged baby carrots as they can take too long to tenderize.

If it's a hit with your family and friends, than make it a tradition on your holiday table.

Ingredients: 

8 cups water

2 pounds pearl onions

 3 tablespoons butter or margarine

 3 1/2 tablespoons all-purpose flour

 1 and 1/4 cups whipping cream plus 2 tablespoons

 1/2 teaspoon salt -- 1/4 teaspoon pepper;

 1/4 teaspoon nutmeg

2 cups cut-up carrots; julienne or carrot rounds.

 In a large kettle, bring water to a boil. Add onions and boil for 3 minutes. Drain and rinse in cold water; peel and set aside.

 In a large saucepan, melt butter. Stir in flour until smooth. Gradually add cream, salt and pepper, and nutmeg. Bring to a boil and cook, stirring constantly, for about 2 minutes or till thickened.

 Stir in carrots and onions. Taste for additional salt & pepper. Transfer to a buttered 2 quart baking dish.

Bake uncovered 325 degrees for 30-40 minutes till vegetables are tender. Serves 10

A Thanksgiving Wish for You,

 

May your spirit be uplifted

by the cool, crisp autumn air.

May your heart be filled with

special moments to share

and treasures to be found

as you celebrate Thanksgiving.

TWO FABULOUS DESSERT PIES 

Adding chocolate to pecan pie has become quite popular. I have made this particular

recipe for many years now.

I first saw it in a magazine that was highlighting recipes served at different Bed & Breakfast Inns.

Top it off with a dollop of real whipped cream.

Chocolate Chip Pecan Pie

4 eggs

1 cup sugar

1 cup light corn syrup

1 teaspoon vanilla extract

1/2 cup butter, melted

1 cup coarsely chopped pecans

1/2 cup semisweet chocolate chips

1 unbaked pastry shell - 10 inch (buy pre-made, your own recipe, or recipe provided below)

Vanilla ice cream for topping (optional) OR whipped cream

In a mixing bowl, beat eggs, sugar, corn syrup and vanilla. Add melted butter and mix well. Stir in pecans and chocolate chips. Pour into pie shell. Bake at 350 degrees for 50-55 minutes or until set. Makes 8-10 servings

Pastry shell:

1 and 3/4 cups all-purpose flour

3/4 teaspoon salt

1/2 teaspoon sugar

 3/4 cup cold shortening, such as Crisco, OR cold butter 

 4- 5 tablespoons ice cold water

Mix flour, sugar, and salt in medium bowl. Cut in cold shortening using a pastry blender or 2 knives crisscrossing through mixture till resembling coarse crumbs. Add water 1 tablespoon at a time, mixing lightly with fork until flour mixture is evenly moistened and clings together when pressed into a ball. Wrap in plastic, refrigerate 10-15 minutes. Than place dough round between 2 large pieces plastic wrap and roll out till about 2 inches larger than inverted pie plate.  Peel off plastic, and put into pie plate pressing up the sides. Trim dough leaving a 1" overhang. You can then tuck in dough and crimp around the rim.

 Pour in filling and bake as directed.

Apple Crumb Pie

Need 9 inch deep dish pie plate

Preheat oven to 375 degrees

Ingredients:

Piecrust:   (or use piecrust recipe of your choice)

 1 and 1/4 cups all-purpose flour (plus more for work surface)

 1/2 teaspoon salt

 1/2 cup (1 stick) butter or cold solid shortening

3 to 4 tablespoons ice water

In large bowl, combine flour and salt. Cut cold butter or shortening into pieces and add to flour. Using a pastry blender, mix until mixture resembles coarse meal with pea-size pieces of butter. Sprinkle with ice water until dough holds together. Try not to overwork.

Turn dough out onto lightly floured work surface (waxed paper or parchment paper).

Roll dough into a 14 inch circle. Carefully fit into pie plate with about a 2 inch overhang.

Crumb topping:

  In a medium bowl, combine 1 cup flour, 6 tablespoons unsalted butter (at room temperature), one-quarter cup packed brown sugar, and one-quarter teaspoon salt. Work with your fingers until large clumps form; put in freezer while you prepare the filling.

Filling:

 4 pounds firm apples (8-10); like granny smith and cortland; peeled, cored,

and sliced about 1/8 inch thick

2 tablespoons fresh lemon juice

1 cup granulated sugar

 1 cup raisins

1 teaspoon cinnamon

1/4 cup flour

1/2 teaspoon salt

Place lemon juice in a large bowl. Place apples in bowl as you peel/slice them. Add remaining ingredients and toss to combine all. Place apple mixture into pie crust, pressing them down firmly. Bring dough overhang over filling, pleating it as you work your way around pie; press dough firmly against filling.

Bake 45 minutes, then sprinkle/mound crumb topping over the apple filling.

Continue to bake until golden and bubbling, 30 to 40 minutes more.

Cool at least 6 hours before serving.