Creamy Pumpkin Pie

   This is a very simple recipe with delicious results.  I highly suggest you make it a day before to allow all the spices to blend and, the texture to solidify. 

     I made a crust similar to a graham cracker crust using spice windmill cookies.  But, you can buy a ready made savory pie crust, frozen puff pastry sheets or make your own.  I added a link for a good pie crust on the bottom of the page.  

     Always use unsalted butter when baking.  You can't control how much salt is added and, also inferior cream is used.

     One hour before prepping remove the Philadelphia Cream Cheese and, 3 Tablespoons of butter from the refrigerator to soften.

     Separate 2 eggs , add one whole egg and, whisk thoroughly.  Set aside.

     Warm oven at 375 degrees.

    

Ingredients:

8 oz. Phila. Cream Cheese 

2 Cups canned pumpkin mashed = 15oz.can (spiced is ok) 

1/2 Cup light brown sugar (substitute with sweetener for diabetic)

1/4 tea. salt (if you decide to use salted butter - do not add)

1 Whole egg & 2 egg yolks  (whisked separately)

1 Cup Evaporated Milk

3 Tablespoons UNSALTED SWEET butter (softened)

1 Teaspooon Pure Vanilla

1 Teaspoon Cinnamon

1/4 Teaspoon Ground Ginger

1/4 Teaspoon Allspice

1.  With a hand mixer or Kitchenaid beat softened cream cheese until whipped.

2.  Add brown sugar to cream cheese and, blend well.

3.  Add mashed pumpkin, salt, whisked eggs, evaporated milk, melted butter, vanilla and, all the spices. Spices can be adjusted to your taste.

4.  Blend thoroughly.

Pour into prepared crust , bake for 50-60 mins.. Depending on your oven it might take longer.  Test with toothpick. 

Link for pie crust:
http://abc.go.com/shows/the-chew/recipes/Carla-Hall-Pie-Crust

      

Flourless Oatmeal Cookies

     I worked on this recipe for awhile before I found the correct ingredients to create a moist and, flavorful cookie.   This recipe makes a batch of 18 to 24 depending on the size you prefer.  I added 1 cup of chocolate chips but, you can substitute with nuts, raisons, coconut, M & M's, or all.

     They are best eaten right from the oven.  Most homemade cookies don't keep well for days because there are no additives or preservatives.

Pre-heat oven 350 degrees.

Line heavy baking trays with parchment paper or oven proof liner.

In small bowl combine:

1    Cup Quick Oats or your favorite gluten free brand

1    Teaspoon baking soda

2/3  Cup dark brown organic brown sugar

1    Tablespoon cinnamon

In separate larger bowl combine:

1/2  Cup organic peanut butter (chunky is good)

1/4  Cup molasses

2    Large eggs

1    Teaspoon pure extract vanilla

1    Cup of semi-sweet chocolate chips

After thoroughly combining, pour dry into wet ingredients and, stir well.  Stir in chocolate chips.

Drop large tablespoons onto prepared trays and, bake 11-13 minutes.

Box Cake Mixed Fruit Cobbler

This delicious cobbler is made with three ingredients.  Serve it with good vanilla bean ice cream or whipped cream.

1 Box dry yellow or lemon cake mix flour

30 oz. can of sliced peaches or fruit cocktail (I used 15 oz. of fruit cocktail & 15 oz. peaches.

1   cup of fresh strawberries or blueberries or, both

1.5 sticks of unsalted butter, melted

1.  Spray baking pan with Pam.  Pour canned fruit with juice into baking dish. A Pyrex

9" x 13" is a good size.  Judge by how much fruit you have.  Add other fresh fruit.

2.  Pour dry cake mix on top of fruit. Break up large lumps.

3.  Pour melted butter over cake flour evenly.

4.  Bake 350 degrees for approximately 45 mins.. Top should be brown and, inside cake flour should be baked.

  

St. Patrick's Day Soup

      Turn your corned beef and, cabbage leftovers into a hearty and, nutritious soup.  There is no recipe; adjust with your own seasonings and, cooked ingredients. 

   Saute one medium onion chopped in olive oil,  then add cubed carrots and, potatoes until they brown on all sides; salt and, pepper to taste.

     Next, add chopped cooked cabbage, one bouquet of fresh chopped parsley, one bulb of fresh garlic chopped and, simmer for about ten minutes.

     Next, add 2 cups chicken stock, 2 cups crushed tomatoes, 2 cups water, sprinkle of hot pepper flakes and, teaspoon of Mrs. Dash.  These amounts should be adjusted to the amount of leftover vegetables you have.

     Simmer on low heat approximately one hour; adjust seasoning and, serve.

     If you have leftover ham or corned beef they can be added as well.

     This soup is not to be interpreted as vegetarian because the vegetables were originally boiled with meat.  

Homemade Ricotta Cheese

UTENSILS:
a. One 8qt. stainless-steel or enameled pot such as Le Creuset 
b. Food thermometer 
c. Stainless-steel strainer 
d. Cheese cloth (craft stores, Target, supermarkets.  Ask for it at customer        service desk)
e.  Pasta strainer & another large pot that it fits over securely.
INGREDIENTS:
1 Gallon pasteurized whole milk (I was told not to use organic milk because  the pasteurization process is different)
1/4 cup White distilled vinegar
1  Teaspoon kosher salt

First cut 2 pieces of cheesecloth 26" long and, drape over the pasta strainer.  I double the pieces so not to miss the small curds.

     Pour one gallon of milk into 8qt. stainless-steel pot, add salt.  Over medium heat bring milk up to 175 degrees...do not boil milk, it should be small bubbles on the edge of pot.  Add the distilled vinegar now, milk will immediately separate into curds and, whey.

    Shut off heat. Let stand for 1 minute.  Remove curds to cheesecloth lined strainer.  Let stay at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl.   The longer you allow the cheese drain the thicker and, dryer the ricotta. .At this point you can add herbs, artisan salts, etc.. Wrap the cheese cloth and, tighten with rubberband.  Check often and, remove when you achieve the consistency you desire.  
    There are so many ways to use this cheese.  
    I add a touch of sour cream, cream cheese and, orange marmalade after it has been strained. Then spread it's deliciousness on crackers. 
     Use it plain for lasagna, casseroles, stuffed manicotti, etc..
    For a savory spread blend in roasted garlic and, dried basil, add some sour cream to achieve the perfect consistency.
    It is very important to only use stainless-steel utensils.
    Bringing the milk to 175 degrees is good for a softer ricotta.  Bringing the milk up to a higher temperature makes a dryer ricotta.