Here are two very easy pie recipes that are delicious! There isn't an easier dessert than baking a homemade pie and topping it with some fresh whipped cream to pamper your family or take to an occasion.
Easiest Pumpkin Pie
Mix together in a medium bowl:
15 oz. Pumpkin
14 oz. Lowfat or Fatfree Sweetened Condensed Milk
2 Eggs or 4 Egg whites (to reduce calories and cholesterol)
1 t. cinnamon
1/2 t. each ground ginger, ground nutmeg and salt
Place in a pie shell and bake at 425 degrees for the first 15 min. than reduce temp. to 350 for 25 min. Pie is done when a toothpick inserted in center comes out clean.
Fabulous Southern Pecan Pie
Melt 1/2 stick butter in a medium sauce pan. Remove from heat and add 1 c. light karo syrup, 1 c. brown sugar and 3 eggs. Mix with an electric mixer until well blended. Generously cover the bottom of a pie shell with pecans and pour mixture over nuts. Bake at 350 for 30 - 40 min. until pie is browned, puffed up and cracked in the center.
Fresh Whipped Cream
In a deep glass bowl pour 1 c. chilled heavy whipping cream and begin to beat on high. If the bowl is not deep the cream splatters, try covering it with a towel to keep the splatters contained. Add about 1/4 c. sugar to the cream and 1 t. vanilla. Beat until cream has stiff peaks. Taste to see if you would like a bit more sugar. This will keep for several days in the fridge covered with seran wrap.
Easy Pie Shell
Mix together 1 1/2 c. flour and 1/2 t. salt. With a pastry cutter or 2 knives cut in 1/2 c. crisco shortening until mixture is crumbly. Add 1 T. cold water to mixture tossing with a fork and pushing to the side of the bowl. Add more water 1 T. at a time tossing in between. Use up to 5 T. of water until mixture can be formed into a ball. Take 2 pieces of waxed paper and place dough in the center of one that has been lightly floured. Cover with the other piece, also floured, and roll out dough into a circle between the paper. When about 1/8 inch thick remove the top paper and carefully fold the dough in half, then fold in half again so it is like a pizza wedge. Place in your pie pan and unfold. Press around the top to make a nice edge for your pie with your fingers or a fork. Fill with your filling and bake.
Practice makes perfect but homemade really does taste better and is easy with a little practice!!
Tuesday, January 26, 2010
Banana Sour Cream Bread
Over the years I have tried countless recipes for banana bread and I think I have finally found one that is a real keeper. This one is moist, tasty and different because it has a crumble topping on it that is so yummy!
Banana Bread
Preheat your oven to 325 and grease or spray with Pam one loaf pan. In the bottom of the loaf pan sprinkle white sugar and cinnamon to lightly cover the bottom - mix them and spread evenly. In a large bowl cream 1/4 c. butter and 1 c. sugar. Mix in 1 egg, 2 very ripe mashed bananas, 3/4 c. sour cream, 3/4 t. vanilla and 3/4 t. cinnamon. Mix in 1/8 t. salt, 1 t. baking soda and 1 1/2 c. plus 1 T. flour. Stir in 1/2 c. chopped nuts if desired. In a small bowl mix 1/4 c. brown sugar, 1/4 c. flour, 1 1/2 T. soft butter, 1/2 t. cinnamon and 1/4 c. chopped nuts. Sprinkle on top of the loaf.
Bake for 1 hour 15 min. or until toothpick comes out clean from the center of the loaf. Don't overbake it!
Let cool for about 15 min. than remove from pan by loosening around edges and dumping onto wax paper. The best is eating it warm but it's great after it has cooled too!
.....don't forget the Spice!
Banana Bread
Preheat your oven to 325 and grease or spray with Pam one loaf pan. In the bottom of the loaf pan sprinkle white sugar and cinnamon to lightly cover the bottom - mix them and spread evenly. In a large bowl cream 1/4 c. butter and 1 c. sugar. Mix in 1 egg, 2 very ripe mashed bananas, 3/4 c. sour cream, 3/4 t. vanilla and 3/4 t. cinnamon. Mix in 1/8 t. salt, 1 t. baking soda and 1 1/2 c. plus 1 T. flour. Stir in 1/2 c. chopped nuts if desired. In a small bowl mix 1/4 c. brown sugar, 1/4 c. flour, 1 1/2 T. soft butter, 1/2 t. cinnamon and 1/4 c. chopped nuts. Sprinkle on top of the loaf.
Bake for 1 hour 15 min. or until toothpick comes out clean from the center of the loaf. Don't overbake it!
Let cool for about 15 min. than remove from pan by loosening around edges and dumping onto wax paper. The best is eating it warm but it's great after it has cooled too!
.....don't forget the Spice!
Time to get cooking!
Hello everyone I am so sorry to have been so remiss in updating this blog. It's not that I haven't been cooking - it's just that I have been cooking! and cooking, and cooking!!! I was very busy in December catering and have had several large jobs this month as well which is unusual but welcomed. I am hoping you are still interested in following this blog as I plan to give you some ideas and recipes that you can enjoy this winter. So let's get back into the kitchen!!
Thursday, October 29, 2009
Sweet Potatoes AKA Yams
The days are beginning to feel like Fall which stirs up a whole host of new thoughts about cooking. Grilling is over it's time for smell good foods from the oven! I absolutely love yams which I also call sweet potatoes. I know there is a slight difference but to me they are interchangeable. At the store the ones that I buy are called red yams. I covered roasting them under Roasted Vegetables so now I will explain how to cook them so they can be mashed. The thought of mashed yams makes my mouth water because when done correctly they are creamy, full of flavor and slightly sweet.
Mashed Yams for 4
Buy 2 large (6" long) knarly fat (theres a word) looking red yams
Wash them and poke about 6 holes in each one with the end of a knife. You may bake them in your oven at 375 for about 30 min. or easier still put them in your microwave for 12 - 15 min. until they are soft to the touch like a baked potato.
Remove from the microwave or oven and let cool about 5 min. Remove peel. It should just peel off with your fingers or use a knife to help if it is stubborn. Try to get all of the potato from the skin and place it in a mixing bowl.
Add 1/2 stick of butter, 1/2 c. milk or half n half, pinch of salt, pepper and I like a touch of ginger. Grated ginger root is the best (1/2 - 1 t. ) or you can use ground ginger (1/4 t.)
Mash it all with a potato masher and then a wooden spoon whipping until creamy. Add more milk if you like them really creamy. Add 1/4 c. brown sugar or a little more depending on how sweet you like them. Mix it in.
That's it! If they get cold before you are ready to eat or you want to make them ahead of time just put them in the microwave for about 30 seconds to warm them up. Delish!!
....don't forget the Spice!
Mashed Yams for 4
Buy 2 large (6" long) knarly fat (theres a word) looking red yams
Wash them and poke about 6 holes in each one with the end of a knife. You may bake them in your oven at 375 for about 30 min. or easier still put them in your microwave for 12 - 15 min. until they are soft to the touch like a baked potato.
Remove from the microwave or oven and let cool about 5 min. Remove peel. It should just peel off with your fingers or use a knife to help if it is stubborn. Try to get all of the potato from the skin and place it in a mixing bowl.
Add 1/2 stick of butter, 1/2 c. milk or half n half, pinch of salt, pepper and I like a touch of ginger. Grated ginger root is the best (1/2 - 1 t. ) or you can use ground ginger (1/4 t.)
Mash it all with a potato masher and then a wooden spoon whipping until creamy. Add more milk if you like them really creamy. Add 1/4 c. brown sugar or a little more depending on how sweet you like them. Mix it in.
That's it! If they get cold before you are ready to eat or you want to make them ahead of time just put them in the microwave for about 30 seconds to warm them up. Delish!!
....don't forget the Spice!
Wednesday, October 14, 2009
Buttercream Frosting & Kid's Cupcakes
Sorry to be so slow in posting another cooking idea. Times are busy and catering is crazy right now! Anyhow, I just made cupcakes for my granddaughter's class yesterday and I used a recipe I hadn't done since my children were very small. These cupcakes are great for kids and grandkids because the recipients get very excited at the sight of them. The teacher even thought they were ice cream cones! They are great frosted with my homemade buttercream frosting and some sprinkles. The frosting is great on regular cakes as well, it's so easy to make and spreads amazingly well making you wonder why you ever bought premade frosting.
Kid's Cupcakes
Pick any cake mix, I used strawberry, and prepare per instructions on box. Instead of using muffin papers carefully pour the batter into old fashioned ice cream cones. They can be found at the grocery store in colors (not the pointed bottom ones, use the flat bottom type) and sit them in your muffin tins to be filled. Fill them about 3/4 full and bake per directions on cake box. Do not underbake! Let cool and then frost with buttercream frosting. They look like ice cream cones and the kids think they are very fun! I recommend making the cupcakes the same day you are going to serve them if possible as the cones get a bit soft. They are okay the next day just not as crispy as they are out of the box.
Buttercream Frosting
In a mixing bowl place 2 cubes of butter, softened or 1 1/2 cubes of softened butter and 1/4 c. crisco. Add 2 t. vanilla, 2 T. milk and 3 1/2 c. powdered sugar. Mix with a hand mixer until fluffy. Adjust sweetness by adding more powdered sugar. That's it! It tastes great and is so easy to make!
Another secret!!!
If you are baking a cake with a box cake mix you can always make it more moist and tasty by following the cake mix directions and then adding 1 small instant pudding mix (pick one that complements the cake mix) and 1/2 c. additional water. Bake as directed. The cake will come out extra moist and dense - yummy!!
....don't forget the Spice!
Kid's Cupcakes
Pick any cake mix, I used strawberry, and prepare per instructions on box. Instead of using muffin papers carefully pour the batter into old fashioned ice cream cones. They can be found at the grocery store in colors (not the pointed bottom ones, use the flat bottom type) and sit them in your muffin tins to be filled. Fill them about 3/4 full and bake per directions on cake box. Do not underbake! Let cool and then frost with buttercream frosting. They look like ice cream cones and the kids think they are very fun! I recommend making the cupcakes the same day you are going to serve them if possible as the cones get a bit soft. They are okay the next day just not as crispy as they are out of the box.
Buttercream Frosting
In a mixing bowl place 2 cubes of butter, softened or 1 1/2 cubes of softened butter and 1/4 c. crisco. Add 2 t. vanilla, 2 T. milk and 3 1/2 c. powdered sugar. Mix with a hand mixer until fluffy. Adjust sweetness by adding more powdered sugar. That's it! It tastes great and is so easy to make!
Another secret!!!
If you are baking a cake with a box cake mix you can always make it more moist and tasty by following the cake mix directions and then adding 1 small instant pudding mix (pick one that complements the cake mix) and 1/2 c. additional water. Bake as directed. The cake will come out extra moist and dense - yummy!!
....don't forget the Spice!
Saturday, September 26, 2009
Perfect Corn on the Cob
While corn on the cob is still in season and very inexpensive in the stores I want to tell you how to cook it perfectly every time. I love corn on the cob, sweet, crispy - yum delicious! I do not care for most commercially prepared corn on the cob as it is tough, mushy and buttered to the extreme. The first step in preparing perfect corn is picking out the freshest ears you can find, for my blog followers who live near farms I envy you! To check the ear for freshness pull down one side of the husk and push your thumb nail in to a kernal. It should pop and squirt at you! If it doesn't pop but is soft and mushy go for another one. It is always best to purchase corn the day you are planning to cook it or at most a day before keeping it refrigerated. Shuck(peel off the husk)your corn right before using it making sure to get most of the silk off. Now you are ready to cook the most delicious fail proof corn on the cob you have ever had! I guarantee it!
Corn on the Cob
Bring to a boil a large pot of water filled about half full. When fully boiling add a pinch of kosher salt, up to four shucked ears of corn and two pinches (that's right just with your fingers)of granulated sugar. Cover the pot and turn it off. Set the timer for 10 minutes - no longer, no shorter. When the timer goes off drain the corn immediately leaving it in the pot with the lid on to keep warm if you are not ready to serve it yet. Do not leave it in the boiling water - this is how corn gets mushy and tough because it is overcooked! When you serve it simply lightly butter it and grind a little bit of black pepper over it - no need for salt it just ruins the sweet taste of the corn. Enjoy the fact that it will come out perfect everytime, I promise!
A fun way to butter your corn that I learned from my in-laws many years ago is to take the heel of a loaf of bread and put a glob of butter in the center of it - place it on a plate and pass it around. Hold the bread in the palm of your hand and roll the corn in the bread. It works great, keeps the butter from melting all over the place and kids love to do it - actually, I love to do it too!
....don't forget the Spice!
Corn on the Cob
Bring to a boil a large pot of water filled about half full. When fully boiling add a pinch of kosher salt, up to four shucked ears of corn and two pinches (that's right just with your fingers)of granulated sugar. Cover the pot and turn it off. Set the timer for 10 minutes - no longer, no shorter. When the timer goes off drain the corn immediately leaving it in the pot with the lid on to keep warm if you are not ready to serve it yet. Do not leave it in the boiling water - this is how corn gets mushy and tough because it is overcooked! When you serve it simply lightly butter it and grind a little bit of black pepper over it - no need for salt it just ruins the sweet taste of the corn. Enjoy the fact that it will come out perfect everytime, I promise!
A fun way to butter your corn that I learned from my in-laws many years ago is to take the heel of a loaf of bread and put a glob of butter in the center of it - place it on a plate and pass it around. Hold the bread in the palm of your hand and roll the corn in the bread. It works great, keeps the butter from melting all over the place and kids love to do it - actually, I love to do it too!
....don't forget the Spice!
Tuesday, September 22, 2009
Roasted Vegetables
First of all I want to answer the big question! Yes I did see Julie and Julia, but no that is not why I am doing this. I have been planning this blog for awhile really as a tool to help my kids with their cooking. This is my fun blog but in the near future I plan to also have my serious blog which will discuss my feelings about our court system, incarceration, 3 strikes law and other similar issues that are really close to my heart and that I feel people need to be educated about.
Today however, I want to encourage you to try roasting your fresh vegetables. As Fall arrives (it will arrive won't it?), roasting veggies is such a great, yummy and most importantly easy way to prepare the servings we need. Just about any vegetable will work and you can pick one or mix a few together. The veggies that I like and that come to mind are: broccoli (comes out crunchy and sweet), asparagus (don't overcook), squash (any type), onions, mushrooms, cauliflower, peppers (red, green, yellow, orange), green beans, snap peas, eggplant, sweet potatoes, and red or white potatoes. You want to make sure that whichever you choose that you cut them up in similar sizes, like 1 inch cubes or 2 inch pieces, etc. so that they are done at the same time. This is particularly important if you mix several different types.
Roasted Vegetables
Prepare veggies by cubing, slicing, cutting same length pieces, or even leaving them whole (asparagus, beans, snap peas) if you like. Put on a jelly roll pan or if doing a small quantity place in a pyrex 9 X 9 pan or similar size. Toss them with a small amount of olive oil, just enough to lightly coat, a pinch of kosher salt, and ground pepper. Bake for 10 - 20 minutes, depending on preference of tenderness at 400 degrees. I like to add fresh herbs like dill, rosemary, oregano, parsley or dried italian seasoning or a small amount of balsamic vinegar. To sweet potatoes I like to add a drizzle of real maple syrup to sweeten them up. Any way you do it they come out absolutely delicious!
...don't forget the Spice!
Today however, I want to encourage you to try roasting your fresh vegetables. As Fall arrives (it will arrive won't it?), roasting veggies is such a great, yummy and most importantly easy way to prepare the servings we need. Just about any vegetable will work and you can pick one or mix a few together. The veggies that I like and that come to mind are: broccoli (comes out crunchy and sweet), asparagus (don't overcook), squash (any type), onions, mushrooms, cauliflower, peppers (red, green, yellow, orange), green beans, snap peas, eggplant, sweet potatoes, and red or white potatoes. You want to make sure that whichever you choose that you cut them up in similar sizes, like 1 inch cubes or 2 inch pieces, etc. so that they are done at the same time. This is particularly important if you mix several different types.
Roasted Vegetables
Prepare veggies by cubing, slicing, cutting same length pieces, or even leaving them whole (asparagus, beans, snap peas) if you like. Put on a jelly roll pan or if doing a small quantity place in a pyrex 9 X 9 pan or similar size. Toss them with a small amount of olive oil, just enough to lightly coat, a pinch of kosher salt, and ground pepper. Bake for 10 - 20 minutes, depending on preference of tenderness at 400 degrees. I like to add fresh herbs like dill, rosemary, oregano, parsley or dried italian seasoning or a small amount of balsamic vinegar. To sweet potatoes I like to add a drizzle of real maple syrup to sweeten them up. Any way you do it they come out absolutely delicious!
...don't forget the Spice!
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