Pumpkin Tiramisu

Ingredients:

1 cup Grand Marnier, orange liqueur, rum, or orange juice

1 (7-ounce package) of ladyfingers
8 ounces mascarpone cheese

1 cup pumpkin solid-pack puree (See note below)

1 teaspoon cinnamon

1/4 teaspoon ground nutmeg

1 cup confectioners' sugar

1 teaspoon vanilla

1-1/2 cups heavy cream, whipped to soft peaks

1/3 cup chopped walnuts

Directions:

Pour orange liqueur in a small shallow bowl.

Dip half of the ladyfingers in the liqueur, one at a time, coating both sides. Arrange the ladyfingers in the bottom of an 8-inch square pan --(you may have to cut some of the ladyfingers to fit).

In a bowl, combine the mascarpone, pumpkin, spices, sugar, and vanilla.Fold in half of the whipped cream. 

Spread half of the pumpkin mixture evenly over the ladyfingers.

Dip the remaining ladyfingers in the liqueur and form another layer.
Spread the remaining pumpkin mixture over the ladyfingers.
Gently spread the remaining whipped cream on top.
Sprinkle the chopped nuts evenly over the whipped cream.
Cover and  chill at least 3 hours or overnight.

NOTE:

Pumpkin recipes use either solid-pack pumpkin puree or pumpkin pie filling; both of which you will purchase canned.  Just be careful to use the product that is called for in the recipe.  Solid-pack pumpkin, or pumpkin puree, is 100% pure pumpkin with no salt, no sugar, no flavorings or colorings added. Pumpkin pie mix contains pure pumpkin and a blend of traditional spices and sugar; it has a more fluid consistency.  Check the

label when purchasing.

Halloween Pumpkin Cookies

Remember at Halloween time in Hampstead, I'd make these cookies, guys?  They are so soft and delicious.  You can spread a canned white icing (or make your own with confectioners' sugar and milk) over the top of each cookie, or make Halloween pumpkin faces, etc.  Just use your imagination.  I love most anything pumpkin -- the flavor is great and a wonderful cookie to make over holidays.  I also would shape the dough into a pumpkin with a "stem" -- so cute!

Ingredients:
2 cups flour
1 cup oatmeal, uncooked
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup butter or margarine, softened
1 cup packed brown sugar
1 cup sugar
1 egg, slightly beaten
1 teaspoon vanilla
1 cup Libby's solid pack pumpkin
1 cup chocolate chips

Directions:
Preheat oven to 350 degrees

Combine flour, oats, baking soda, cinnamon, and salt.  Cream butter, gradually add sugars, beating until light and fluffy.  Add egg and vanilla.  Mix well.

Alternate additions of dry ingredients and pumpkin, mixing well after each addition -- beginning and ending with dry ingredients.  Stir in chocolate chips.  Drop onto slightly greased baking sheets or line sheets with parchment paper for a non-stick surface.

Bake 20-25 minutes

Decorate with icing -- purchased from the baking isle in grocery store -- or combine confectioners' sugar with milk -- using just enough milk to create a smooth creamy icing.  Decorate top of cookies with chocolate chips (for eyes), etc. 

Sweet Potatoes

Mama made this version of sweet potatoes as long as I've been in the family.  Another one of your favorites, Brit.  I have actually made these the day prior to Thanksgiving or Christmas Day  -- reheating is no problem.  Just don't overcook the potatoes initially.  I always serve these around the holidays.

Ingredients:
6-8 elongated sweet potatoes
Butter
Sugar - light brown and white

Directions:
Peel and cut the sweet potato lengthwise in half.  Wash well and place in a large dutch oven or heavy duty saucepan.  Add water just to about an inch above potatoes.  Cook on medium high until the potatoes are "just" cooked through -- not soft and mushy.  This is important because of reheating -- too soft and they fall completely apart.

Remove pan from heat and drain off all the water.  Add about a stick of butter (for 8 potatoes, add about 1 1/4 - 1 1/2 stick),  cover the potatoes completely with half white and half brown sugar -- you need lots, potatoes should completely be covered with the sugar.  Return to a very low burner and shake pan to distribute butter evenly as it melts.  Cook over very low heat until the sugars have dissolved and is caramelized somewhat.  Potatoes should have a "candied" glossy look -- so so delicious!  And, of course, not one calorie involved with this recipe!!

Soft Ginger Cookies

Soft, and spicy, and you don't want to stop eating!  Remember the Thanksgiving you made these, Brit?  You found the recipe online and brought it with you when you flew home from school -- I was buried under pots and pans in the kitchen Thanksgiving Eve (I think you found me eventually under the turkey roast pan -- Lol) while you were mixing these divine things up somewhere in that horrific kitchen.  I think either you or James (or both) actually got sick after eating an entire batch during a late night Monopoly game  -- I was still lost in the kitchen so not quite sure how that went down!  :)  So worth making these -- the aroma from the oven puts you in the holiday mood no matter what month of the year.

Ingredients:
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup butter or margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar

Directions:
Preheat oven to 350 degrees
Sift together flour, ginger, baking soda, cinnamon, cloves and salt.  Set aside.

In a large bowl (I use my KitchenAid mixer), cream together the butter and 1 cup sugar until light and fluffy.  Beat in the egg, followed by the water and molasses.  Gradually stir the sifted ingredients into the molasses mixture.  *Shape dough into walnut sized balls, and roll tops in the remaining 2 tablespoons of sugar.  Place the cookies 2 inches apart (sugared tops up) onto an ungreased cookie sheet, and flatten slightly using your fingers or back of a large spoon.

Bake 8 to 10 minutes in the preheated oven.  Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.  Store in an airtight container.

*Note:  Put the dough in the frig for about 30 minutes if it's "sticky" before shaping into balls.  This is what I do and it works great.  

Fresh Coconut Cake

This is another "slice of Heaven"!  Talk about easy -- it is.  I have a recipe from scratch, which takes a lot more time and that, too, is so good.  But....if you have this tremendous urge for something sweet that requires very little effort (the effort is waiting for the cake to bake and cool), then make this for a dessert to serve guests or to have on hand just any time your little heart desires!

Ingredients:
2 boxes of white cake mix
2 large containers of cool whip
*2 bags of fresh frozen coconut

Directions:
Grease and flour three 9-inch round cake pans or a 9 x 12 x 2 dish.  Prepare the box cake according to directions, bake on 350 degrees.  Follow recommended baking time for either the rounds or the sheet cake.  Cool on wire racks for 15 minutes, remove the layer cakes from pans and frost with cool whip when completely cool.  Even if I have a larger group of people, I usually bake the 3 layer cake version -- it's so pretty and inviting!

Ok -- here's the thing:  If you only buy one box of the cake mix, you end up with two really lame skinny layers.  I like a tall coconut cake.  So I buy two boxes.  I'm only filling three round cake pans, however.  I've done four and it's beautiful to look at -- but try cutting that huge thing!  Lol  So what I do with the leftover batter is make cupcakes or use a small square glass dish for the remaining batter.  You would bake the cupcakes according to the instructions on the box, but the smaller sheet cake you would have to judge for yourself.  It shouldn't take long and usually the cake will start to "shrink" form the sides or if you touch the cake slightly with your finger and it "springs" right back, it's usually done.  I don't bake the smaller square often, so I can't remember the baking time.

Assemble the first layer on a plate (I just put the first layer on the bottom of my plastic cake container). You need an airtight storage container that is tall enough to accommodate this white monster!  Especially if you decide to go ahead and use all four layers.  If baking the sheet cake version, same thing -- you should cover with a lid that came with the sheet cake pan or cover tightly with plastic wrap before storing in frig.

Sprinkle the fresh coconut over the bottom layer, stack the next layer on top and proceed to frost and sprinkle coconut -- continue with third, fourth layer.  Frost the sides of the cake a little section at a time and, using hands -- pat coconut slightly into the frosting.  This is a total mess so I make sure the counter is covered with a huge piece of waxed paper or paper towels -- that way when you're finished, cleanup is easier.  Immediately put the cake in an air-tight container and put in the refrigerator -- not freezer.  The best way to describe the finished product:  yum, yum, and more yum!

*I buy the fresh frozen coconut at local Indian Grocers.  It's hard to find, but google where to purchase and I'm sure you can locate.  The frozen is so much better than the type you find in the baking isle packaged in a can or bag.

Pumpkin Chiffon Pie

Mama passed this down to me shortly after Dad and I were married.  I've been making this wonderful pie without fail for many years now.  The recipe calls for a walnut crust, which I've only made once.  It was great.  I shy away from making the crust myself - mainly because the Pillsberry refrigerated pastry shells are so close to home-made I figured why bother?  At first when I began using the store bought pastry shells, I sat in anticipation of someone complaining (hint hint, Dad!!).  Not one complaint -- in fact, I was getting compliments on my "flaky" pastry!  Why do the work when it's already done, right?  It's more of a time saver than anything else.  You can whip up a great pie in no time if that step is out of the way.   Sometime, try the walnut shell -- it complements the pumpkin flavor fabulously!

Ingredients:
In double boiler over medium-low heat, combine:
*1 envelope unflavored gelatin
1/2 cup brown sugar (packed)
1/2/ teaspoon each:  salt, nutmeg, cinnamon
1/4 teaspoon ginger
Stir in:  1 1/4 cup canned pumpkin (I use Libby's)
2 egg yolks
1 1/4 cup evaporated milk

Directions:
Mix above ingredients well and bring to a boil, stirring constantly.  Set aside to cool.  Cooks in about 10 minutes.

Using an electric mixer, beat:
2 egg whites
gradually add 1/4 cup sugar and beat until very stiff.  Fold into cooled pumpkin mixture and pour into baked and cooled pie shell.  Chill.  Serve with whipped cream.

Walnut Pie Shell Ingredientsl:
1 cup flour
1/2 teaspoon salt
1/3 cup shortening
2 to 3 tablespoons water
2 cups of finely chopped walnuts

On a floured surface, roll pastry (flour rolling pin) to form a circle that is larger than 9-inch -- preferably 11 inches or so.

Directions on how to correctly flute the pie shell:
The purpose of fluting or crimping a single pie shell is to hold up the edge so the shell does not slump while baking.  So the key is to build up a tight and nice high edge completely around the entire pie dish. After rolling pastry into a circle, assemble tightly in the 9-inch pie pan -- allowing the dough to "overhang" the rim of the dish.

Now -- using a ruler, measure a 1-inch overhang around the edge of the dish using the ruler itself to mark the pastry for cutting.  Using kitchen shears, trim excess away. Save the excess, as it may come in handy for patching or adding to the pastry shell if needed.*

Take the 1-inch overhang and roll it under itself, so you have a rolled "cylinder" that rests on the rim of the pie plate. By rolling the dough under rather than just folding it once, you create a higher edge, which gives you a little more to work with when you're crimping.

Now you're ready to crimp the crust. Work with one hand on the inside of the edge, and one hand on the outside, and use the index finger of your inside hand to push the dough between the thumb and index finger of your outside hand to form a U or V shape. Then, continue the same motion all around the pie plate, spacing your flutes about an inch apart.   You can also use fork tines to crimp the edge of the pastry around the entire top edge -- this is easier and faster than the U or V shape "scalloped" edge fluting.

*If you notice as you're going along that you didn't trim things up quite perfectly and your crust is a little sparse in one spot, don't worry.  It is easy to fix. Take a bit of your trimmed scrap, wet it with a drop or two of water, and attach it to the sparse area by pressing it firmly into place, and then just keep crimping.

When you've worked your way all around the pie, the last thing to do is prick the crust all over the bottom and sides with a fork, and then chill it for at least an hour before baking, which helps the crust keep its shape in the oven.

HOW TO PRINT:  If you want to print this recipe, simply click on the title and it is ready to print.

*You can find unflavored gelatin in the isle at the grocery store where jello is located.

Cranberry Sauce

Just one of the best cranberry sauces ever!  This is so unbelievably delicious that it's hard to stop with one serving.  It's also good over vanilla ice cream, cheesecake, and can even be used as a dip (pour over cream cheese and serve with crackers).  I mean, how could any recipe that has Grand Marnier as an ingredient possibly be dull and boring? 



Ingredients:
1 pound fresh cranberries
3/4 cups sugar (or more to taste, but I only use 3/4 as I love the sweet/tart flavor) -- if you want it sweeter, keep adding until you are satisfied
1/2 cup fresh orange juice
*1/2 cup cranberry juice
finely grated zest of 1 orange
1 cup dried cherries
**1 1/2 shots of Grand Marnier (add at end of cooking, after removing from heat)

Directions:
Pick through the cranberries, rinse, then drain well.  Combine cranberries, sugar, orange juice, cranberry juice, and orange zest in a heavy duty medium size saucepan.  Place over medium heat; boil slowly until the berries pop -- about 10 minutes.

Skim the foam off the surface with a metal spoon if necessary -- remove mixture from heat and stir in the cherries and 1 1/2 shots of Grand Marnier.

Allow mixture to cool to room temperature.  Cover and refrigerate.  This will last up to one month.

Serves 12

* Cranberry juice in the grocery store is loaded with sugar (cocktail juice) -- try to find the organic 100% cranberry juice -- ask your grocer to help.

**You will need to locate a liquor store to purchase the Grand Marnier -- so delicious!

Brie and Sausage Breakfast Casserole

 

I made this casserole a lot when I opened my Bed and Breakfast. The sage aroma emanating from the oven halfway through baking is almost inebriating - a wonderful experience much like walking into a coffee shop first thing in the morning. This dish pleasantly wakes you up, that's for sure!  The beauty of this recipe is most of the prep work is done the night before. Only a "bit" to do the next morning. Dad and you, James, always loved this casserole a lot. I'm not particularly fond of casseroles -- be it breakfast, lunch, or dinner. However, I absolutely love this one. It's great served with warm croissants and your favorite fresh fruit. I also served my cream cheese pound cake with fresh strawberries and whipped cream -- a great finale to a relaxing weekend breakfast! Yum! I have now stolen Julie Powell's famous "yum" to describe an amazing food experience (from the movie, Julie and Julia). There's just no other word quite as affective.

Ingredients: 
1 8-ounce round Brie*
1 pound ground hot pork sausage
1 small onion, finely diced
1 (14 inch) Italian bread, ends trimmed
1 cup grated Parmesan cheese
10 large eggs, slightly beaten
2 cups whipping cream
2 cups organic whole or 2% milk (or your preference)
1 tablespoon chopped fresh sage or 1 teaspoon dried rubbed sage
1 teaspoon seasoned salt -- I use Lawry's Seasoned Salt
1 teaspoon dry mustard


* 2 cups shredded Swiss cheese may be substituted for the brie, but I strongly recommend using brie

Directions (the night before): 
Trim rind from brie, discard. Cut cheese into cubes; set aside.
Cook sausage and onion in large skillet over medium-high heat, stirring until it crumbles and is no longer pink; drain well.

Adjust oven racks to upper-middle and lower-middle positions and heat the oven to 400 degrees F.  Slice bread in half lengthwise then slice each half into ½ inch-thick slices. Spread the bread in single layers on two rimmed baking sheets and bake until golden, 10-15 minutes, flipping bread and switching and rotating sheets halfway through (or bake one sheet pan at a time). Take care not to let the bread burn – it should be golden brown and toasted. Let the bread cool for 15 minutes.

Grease a 9 x 13 casserole dish lightly with butter.  Spread 1/2 of the the bread slices evenly over the bottom of the dish, spread 1/2 of the sausage and onion over the bread slices, then add 1/2 of the Brie and 1/2 of the Parmesan Cheese.  Repeat with remaining bread, sausage/onion, brie, and Parmesan cheese.

Whisk together 10 eggs, 2 cups whipping cream, 2 cups of milk, 1 tablespoon chopped fresh sage or 1 teaspoon of dried sage, 1 teaspoon seasoned salt, and 1 teaspoon dry mustard. Pour evenly over cheeses. 

1. Place the casserole on a rimmed baking sheet and wrap the casserole with plastic wrap, pressing the plastic wrap lightly on the top of the casserole. Fill another 9X13-inch dish with cans of food (beans, fruit, whatever) and nest the weighted dish on top of the assembled casserole. You’ll be glad you placed the assembled casserole on a rimmed baking sheet at this point as there may be a bit of spillage over the sides as the casserole compacts. This will help the bread soak up the egg mixture. Refrigerate for at least 1 hour and up to 24 hours.
2. Prior to baking, allow casserole to stand at room temperature for a bit.  When ready to bake, adjust oven rack to middle position and heat oven to 350 degrees F.  Remove weights, unwrap casserole, and bake until the edges and center have puffed and the top is golden brown, about 1 hour. Let it cool for 20 minutes before serving.

 

Garnishes:
chopped green onions, shaved Parmesan cheese

Prep: 20 minutes, chill 8 hours, bake 1 hour

Yield: 8-10 servings