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Tuesday, October 21, 2014

Mexican Wedding Cookies

As the title suggests, these cookies are traditionally made for a Mexican Wedding. However, they are traditionally served at other functions as well.
Here in the States, we make them during the Christmas Holidays.
There are certain things that I prefer when it comes to a Wedding Cookie recipe. I like the two grades of chopped nuts, I prefer Pecans over Walnuts, the addition of Cinnamon in the Confectioner's Sugar for rolling the cookies and I don't roll the cookies in the sugar when they are still warm. It tends to melt the sugar. I also dust the cookies twice.
With all of that explanation, here's my take on Mexican Wedding Cookies. I've put together the best things I like about them into my recipe.

Mexican Wedding Cookies:

Here's what you'll need:
Preheat the oven to 325 degrees.
Sheet Pans lined with Parchment Paper.

2 C Pecans
2 C Flour 1/2 tsp Salt
16 TBS Butter (2sticks), softened to room temperature.
1/3 C Confectioner's Sugar + 1 1/2 C, divided.
1 tsp Vanilla
1/8 tsp Cinnamon

In a Food Processor:
Roughly chop the Pecans.
Remove 1 C and set aside.
Process the remaining Pecans into a fine powder, the texture of Cornmeal. (don't over process, but the textures need to be different from each other)

In a large bowl:
Flour
Salt
All of the Pecans
Whisk well.
Set aside.

In a Stand Mixer with a Paddle Attachment:
Butter
1/3 C of the Confectioner's Sugar
Beat for 3 minutes, until light and creamy.
Stir in Vanilla, by hand.
Slowly add the Flour & Pecan mixture.
Beat on low, just to combine.
Remove dough and wrap in plastic wrap and refrigerate for 30 minutes.

Use a 1 1/2: cookie scoop and drop cookies 2" apart on the Sheet Pan.
Don't handle the dough at this step.
Bake 15 - 18 minutes.

Remove the pan to a rack and cool 5 minutes.
Transfer the cookies to the rack and cool completely.

Put 1 1/2 C of the Confectioner's Sugar in a bowl with the Cinnamon.
Whisk well.
Roll the cooled cookies in the mixture.
Shake off the excess, place them on the rack again.
When all are coated, dust them again.
Store them in a single layer with waxed paper between each layer.
Keep covered at room temperature.

Enjoy!
Peace in the Kitchen!




Sunday, October 19, 2014

Homemade Garam Masala Spice Mix and Chickpea Tikka Masala, Sleepy Indian Coffee, Indian Tomato Chutney

We were in England during the Christmas Holiday in 2012. We visited the German Christmas Market in Birmingham, London and Windsor.
We ate some amazing Indian food in Birmingham. I tried to get some of the recipes but they wouldn't share them.

This Chickpea recipe has Garam Masala Spice in it so I'll start with my homemade recipe for it. You can store it in a jar for other recipes.

Homemade Garam Masala Spice Mix:

2 TBS Coriander Seeds
1 TBS Cumin Seeds
1 TBS Cardamom Seeds
1 TBS Whole Black Peppercorns
1 tsp Fennel Seeds
1 tsp Mustard Seeds
1/2 tsp Whole Cloves
2 small dried Red Serrano Chile Peppers, seeds discarded
2 TBS Turmeric
1 tsp Cinnamon

In a skillet on medium low heat: I like to make mine on my cast iron skillet.
Coriander
Cumin
Cardamom
Peppercorns
Fennel
Mustard
Cloves
Chiles
Toast for 2 minutes, stirring often.
Remove from heat to cool slightly.
Transfer to a spice grinder and process to a fine powder.
Add:
Turmeric
Cinnamon
Process to incorporate.
Store in a covered jar.

Enjoy!
Peace in the Kitchen!



Chickpea Tikka Masala:

1 TBS Olive Oil
1/2 of a medium Onion, diced
1 TBS Garam Masala Spice Mix
1 TBS Tomato Paste
2 tsp Grated Fresh Ginger
2 - 15oz. cans of Chickpeas, rinsed and drained.
1 - 28oz. can of crushed Tomatoes
1/2 C Greek Yogurt, I only use Fage.
1/4 C fresh chopped Cilantro

In a large skillet on medium heat:
Heat Oil.
Add:
Onion for 5 minutes.
Add:
Garam Masala Spices
Tomato Paste
Ginger
Chile Peppers
Salt to taste.

Stir in Chickpeas and Tomatoes.
Bring to a boil
Reduce heat to medium low.
Simmer 15 minutes.
Remove from heat.
Stir in Yogurt and Cilantro.

Serve plain or over steamed Rice.

Enjoy!
Peace in the Kitchen!



Indian Sleepy Coffee:

Here's a unique concept. This coffee actually helps you get a good night's rest.
This recipe makes 4 servings.

4 tsp Ground Coffee
2 C Water
1 3/4 C Whole Milk
A Pinch of Nutmeg
2 - 1" pieces of Cinnamon Stick
2 Green Cardamom Pods, slightly crushed.
1 oz. Kahlua Coffee Liquor
4 tsp Sugar

In a large saucepan on medium heat:
Bring all ingredients to a boil, stirring often.
Reduce heat and simmer for 2 minutes.
Strain and serve hot.

Enjoy!
Peace in the Kitchen!

Indian Tomato Chutney.
Serve with Pita Chips

1 TBS Vegetable Oil
1 tsp Mustard Seeds
10 Curry Leaves
2 tsp fresh chopped Ginger
1 green Chile, diced
7 C Chopped Tomatoes (about 2 1/2 pounds)
2 tsp Coriander
1/2 tsp Cumin
Salt to taste
1 TBS Apple Cider Vinegar

In a saucepan on medium heat:
Oil, heat
Add:
Mustard Seeds
Curry Leaves
Ginger
Chile
Heat for 2 minutes.

Add:
Tomatoes , cook 5 minutes more.

Add:
Coriander
Turmeric
Cumin
Cook an additional 5 minutes.

Add:
Sugar
Vinegar
Salt to taste.
Cook an additional 10 minutes.
Remove from heat and cool completely.
Transfer to a covered dish and refrigerate until ready to serve.
Serve with Pita Chips.

Enjoy!
Peace in the Kitchen!


Citrus Beet Salad

This is an incredible recipe. We are members at one of the most prestigious Art Museums in the country, The Kimball. We're fortunate to live in the Dallas Ft. Worth metroplex and be able to visit it often.
We went to the opening of Faces of Impressionism, Portraits from the Musee D 'Orsay in Paris, France. It's also one of our favorite Museums. It's our favorite museum in Paris.
We had lunch in the museum cafe yesterday and fell in love with this simple beet salad. When I looked a the Kimball Cookbook in the museum gift shop, I saw the recipe. When I was paying for the book, I told the sales associate that I was paying $30 for a salad recipe. I discovered that there are hundreds of amazing recipes in the book. I decided to post some of them, starting with the Citrus Beet Salad.

Salad:
1  - 16 oz. jar of Sliced Pickled Beets
1 C thinly sliced Carrots
1/4 C thinly sliced Red Onions
1/2 C Dried Cranberries
1 C Orange sections or 1 can Mandarin Oranges, drained.
2 TBS chopped fresh Parsley

Dressing:
3 TBS Red Wine Vinegar
3 TBS Orange Marmalade
1/4 tsp Allspice
1/4 tsp Coriander
1/4 tsp Cinnamon
1/4 tsp dried Ginger
1/2 tsp Vanilla
1/2 tsp Salt
1/8 tsp freshly ground Black Pepper
1 TBS Vegetable Oil

In a large mixing bowl:
Beets
Carrots
Onions
Cranberries
Orange Segments
Parsley
Stir to combine.
Set aside.

In a medium mixing bowl:
Vinegar
Marmalade
Allspice
Coriander
Cinnamon
Ginger
Vanilla
Salt
Black Pepper
Oil
Whisk well.

Pour dressing over the salad and toss well.
Refrigerate for at least 2 hours or overnight.

Enjoy!
Peace in the Kitchen!

No Bake Peanut Butter, Biscoff Cereal Cookies and other Biscoff recipes

There are many recipes available for this Cereal Cookie. Here's just an example.
If you're not familiar with Biscoff Spread, it's a European Cookie Spread. I have other Biscoff recipes on the Blog. I'll re post them at the end of this recipe. It's an incredible taste. There are so many uses for it. Try it!

No Bake Peanut Butter, Biscoff Cereal Cookies.

1 C Rice Krispies
1 C Cheerios  ( Regular, Honey Nut, Banana Nut, Multi Grain Peanut Butter, Frosted or Fruity would be fun for the Holidays) Your choice!
1 pound of White Chocolate, broken up into pieces.
1/4 C Creamy Peanut Butter

1 - Sheet Pan lined with Parchment Paper.

In a large mixing bowl:
Rice Krispies
Cheerios
Stir to combine well.

In a large Pyrex Measuring Cup:
Chocolate
Heat in the microwave until melted, stirring occasionally.
Add:
Peanut Butter
Biscoff
Mix well by hand.

Pour over the cereal and stir to coat well.
Use a 1 1/2" Cookie Scoop and drop them onto the Sheet Pan.
Refrigerate for 30 minutes - 1 hour.

Store refrigerated in a covered container.
Remove just prior to serving.

Enjoy!
Peace in the Kitchen!



 A couple of years ago I discovered Biscoff Cookies and then Biscoff Spread. I've created an original bar recipe for a cookie contest that I enter every Holiday Season.
I recently saw this recipe and I wanted to share it on the blog. If you haven't tried Biscoff products, I highly recommend them.

Here's the recipe for the Chocolate Pie:

1 1/2 C finely crushed Biscoff Cookies
6 TBS butter, room temperature
2 C dark chocolate chipe
1 C heavy cream
1/4 tsp salt
Whipped Cream and Chocolate Shavings for garnish

In  a mixing bowl;
Cookie Crumbs
Butter
Press into a 9" Pie Pan
Bake at 350 degrees for 10 minutes

In a saucepan over medium heat::
Chocolate
Cream
Salt
Whisk until smooth and completely melted.
Pour into the crust and refrigerate for 2 hours.
Slice and serve topped with whipped cream and chocolate shavings.

Enjoy!
Peace in the Kitchen!


Once I discovered Biscoff, I became intrigued with a variety of recipes using it. Here's my original recipe that I created based on another popular bar recipe that I make.

Tex - Mex Brittle Bars:

1 1/2 sticks (12 TBS) butter, melted
2 C crushed Corn Chips
1 1/2 C confectioners' sugar
1/8 tsp Cayenne Pepper 
1 1/4 C  Biscoff Spread, divided
1 1/2 C Milk Chocolate Chips
1/2 C Chopped Pecans
Sea Salt for Garnish


Directions
In a medium bowl:
Melted butter,
Corn Chips,
Confectioners' Sugar
1 C of Biscoff Spread

Stir together until well combined.
Press the mixture evenly into the bottom of an ungreased 9"X13" baking dish.

Combine Chocolate Chips and the remaining 1/4 C Biscoff Spread in a microwave-safe bowl.
Microwave in 30-second intervals, stirring in between, until the Chocolate and Biscoff Spread are melted and smooth; two intervals should be enough.

Mix to blend.
Spread evenly over the Corn Chip layer.
Sprinkle the top with Sea Salt and Pecans.
Refrigerate at least 1 hour before cutting into squares.

Enjoy!
Peace in the Kitchen!




Here's an earlier post from my blog:


Biscoff Biscuits, or Cookies as the Americans call them, were created in Belgium in 1932.
They're a crunchy caramelized flavored cookie.

Biscoff Spread is Europe's alternative to America's Peanut Butter.
It is completely Vegan and does not contain nuts of any kind.
It does contain Wheat and Soy.

The Spread was created in Belgium in 2007 by the same company that makes the cookie.
The Spread was created as an entry in a recipe contest for a Belgian Television Station along with 2000 other entries.
It was one of the finalists.
It's available in Creamy and Crunchy.

The Biscuits and the Spread are available in the United States.

Here's the Recipe for Biscoff Truffles:

1/2 C Semi Sweet Chocolate Chops
1/2 C Biscoff Spread
20 Biscoff Biscuits , crushed in a Food Processor and divided ( save 2 TBS aside)
1/2 C Powdered Sugar

Microwave the Chocolate Chips in a glass bowl for up to 1 minute.
Stirring occasionally until completely melted.

Stir in the Biscoff Spread until well combined.

Set aside the 2 TBS of crushed Biscuits and mix the remainder into the Chocolate mixture.
Make sure it's well combined.

Refrigerate the mixture for 10 minutes, stirring after 5 minutes. ( Do not chill the mixture for more than 10 minutes)

Spoon heaping teaspoons of the mixture into mounds on sheets of waxed paper. ( if the mixture seems to be too wet, add some of the 2 TBS of crushed Biscuits that you set aside earlier)

Let these sit at room temperature for at least 20 minutes to air dry.

Place Powdered Sugar in a bowl.

Pick up each mound of the mixture and shape into a ball or roughly shaped truffle.
Place them one at a time in the Sugar using 2 forks to toss them until completely coated.

Place in individual paper or foil candy cups
Store at room temperature.

Makes about 2 dozen Truffles

Enjoy!
Peace in the Kitchen!





Biscoff Biscuits, or Cookies as the Americans call them, were created in Belgium in 1932.
They're a crunchy caramelized flavored cookie.

Biscoff Spread is Europe's alternative to America's Peanut Butter.
It is completely Vegan and does not contain nuts of any kind.
It does contain Wheat and Soy.

The Spread was created in Belgium in 2007 by the same company that makes the cookie.
The Spread was created as an entry in a recipe contest for a Belgian Television Station along with 2000 other entries.
It was one of the finalists.
It's available in Creamy and Crunchy.

The Biscuits and the Spread are available in the United States.

Here's the Recipe for Biscoff Truffles:

1/2 C Semi Sweet Chocolate Chops
1/2 C Biscoff Spread
20 Biscoff Biscuits , crushed in a Food Processor and divided ( save 2 TBS aside)
1/2 C Powdered Sugar

Microwave the Chocolate Chips in a glass bowl for up to 1 minute.
Stirring occasionally until completely melted.

Stir in the Biscoff Spread until well combined.

Set aside the 2 TBS of crushed Biscuits and mix the remainder into the Chocolate mixture.
Make sure it's well combined.

Refrigerate the mixture for 10 minutes, stirring after 5 minutes. ( Do not chill the mixture for more than 10 minutes)

Spoon heaping teaspoons of the mixture into mounds on sheets of waxed paper. ( if the mixture seems to be too wet, add some of the 2 TBS of crushed Biscuits that you set aside earlier)

Let these sit at room temperature for at least 20 minutes to air dry.

Place Powdered Sugar in a bowl.

Pick up each mound of the mixture and shape into a ball or roughly shaped truffle.
Place them one at a time in the Sugar using 2 forks to toss them until completely coated.

Place in individual paper or foil candy cups
Store at room temperature.

Makes about 2 dozen Truffles

Enjoy!
Peace in the Kitchen!





No Bake Texas Brittle Bars

Once I discovered Biscoff, I became intrigued with a variety of recipes using it. I created this original recipe as a take on a Tex - Mex Bar based on another popular bar recipe that I make.




Texas Brittle Bars:

1 1/2 sticks (12 TBS) butter, melted
2 C crushed Corn Chips
1 1/2 C confectioners' sugar
1/8 tsp Cayenne Pepper 
1 1/4 C  Biscoff Spread, divided
1 1/2 C Milk Chocolate Chips
1/2 C Chopped Pecans
Sea Salt for Garnish


Directions
In a medium bowl:
Melted butter,
Corn Chips,
Confectioners' Sugar
1 C of Biscoff Spread

Stir together until well combined.
Press the mixture evenly into the bottom of an ungreased 9"X13" baking dish.

Combine Chocolate Chips and the remaining 1/4 C Biscoff Spread in a microwave-safe bowl.
Microwave in 30-second intervals, stirring in between, until the Chocolate and Biscoff Spread are melted and smooth; two intervals should be enough.

Mix to blend.
Spread evenly over the Corn Chip layer.
Sprinkle the top with Sea Salt and Pecans.
Refrigerate at least 1 hour before cutting into squares.

Enjoy!
Peace in the Kitchen!

Saturday, October 18, 2014

No Bake Oreo Cupcakes , a variety of combinations!

This is a clever desert that I found while researching some new ideas for a Block Party.
I don't have a source for these. I adapted several recipes.
I've included some optional choices for flavors.

The traditional no bake cupcake would be regular size Chocolate Oreo Cookies, Chocolate Instant Pudding and Miniature Chocolate Chips.
Other combinations can be made with Vanilla Oreo Cookies, Pumpkin Pie Spice Instant Pudding Mix and Butterscotch Chips or Cinnamon Chips.
Candy Cane Oreo Cookies, Candy Cane Instant Pudding Mix and Miniature Mint Chocolate Chips.

The combinations are endless. Choose your favorite Oreo Cookies, any Instant Pudding Mix and any flavor of Miniature Chocolate Chips or Candy Morsels. Toffee bits would be great  with Vanilla cookies and butterscotch pudding.

Here's what you'll need for the basic recipe:
2 -12 Cup Muffin Tins
24 Paper Cupcake Liners

1 package of regular sized Oreo Cookies (about 36)
6 Tbs Butter, melted
1 - 8oz. package of Cream Cheese, room temperature and softened.
1/4 C Granulated Sugar
2 TBS Whole Milk
1 - 12 oz. container of Frozen Cool Whip, thawed
1 - 3.9 oz. Package of Instant Chocolate Pudding Mix
1 C Miniature Chocolate Chips (more or less depending on your taste)

In a Food Processor:
Broken up Oreo Cookies (breaking them makes it easier to pulse)
Process until fine crumbs, to form the base.
Spoon into a mixing bowl.
Add Butter and mix well by hand.
Set aside.

In a medium mixing bowl:
Pudding mix
Prepare according to package directions.
Set aside.

In a medium mixing bowl, using a hand mixer:
Cream Cheese
Beat until creamy smooth.
Add:
Sugar
Milk
Continue beating until smooth.
Add:
1 C Cool Whip.
Fold in by hand.

Prepare the Cupcakes.

Layer the paper liners in the following order.

1. 1 TBS Cookie Crumbs, pressed firmly in the bottom.
2. 1 TBS Cream Cheese Mixture, spread evenly.
3. 1 TBS Pudding, spread evenly.
4. 1 TBS Cool Whip, spread evenly.
5. Sprinkle each with some of the Chocolate Chips.

Freeze the pans for 3 hours.
Remove and allow to sit at room temperature for 10 minutes prior to serving.

Enjoy!
Peace in the Kitchen!





Friday, October 17, 2014

Williams Sonoma Holiday Recipes and my Pumpkin Pie recipe made from a fresh Pie Pumpkin.

I got a Heritage Thanksgiving Booklet from Williams Sonoma today and it has some wonderful Holiday recipes that I wanted to share on my blog.
The following recipes have all been adapted from the original ones.

Pear Chutney:

1 Lemon Peel (large strips of zest), removed with a paring knife
Juice the Lemon and reserve.
1 Orange Peel (large strips of zest), removed with a paring knife
Juice the Orange and reserve.
1 fresh Rosemary Sprig
1 Bay Leaf
1 Cinnamon Stick
1 TBS Butter
2 Shallots, finely chopped
2 pounds of Pears, peeled, cored and diced into 1/4" pieces.
1/4 C Pear Brandy
1/3 C Brown Sugar
 Arugula leaves, Brie Cheese and Toasted Baguette slices for serving.

Tie the Fruit Zest, Rosemary, Bay Leaf and Cinnamon Stick in a piece of Cheesecloth.

In a saucepan on medium hight heat:
Melt Butter
Add:
Shallots
Pears
Cook for 6 - 8 minutes.
Deglaze the pan with the Brandy and simmer for 2 - 3 minutes. The liquid should be reduced by 1/3.
Add:
Sugar
1/2 C Orange Juice
2 TBS Lemon Juice
Herb Sachet
Reduce heat and simmer for 25 minutes.
Remove the Sachet and cool completely.

To assemble:
Place a few Arugula leaves on each baguette slice and top with 2 thin slices of Brie Cheese and a dollop of Chutney.

Enjoy!
Peace in the Kitchen!


Deluxe Mashed Potatoes:

2 C Heavy Cream
3 Cloves of Garlic, smashed
1 Shallot, coarsely chopped
1 large fresh sprig of Thyme
1 large fresh sprig of Rosemary
1 tsp Whole Black Peppercorns
2 dried Red Arbol Chiles
3 pounds of Russet Potatoes, peeled, coarsely chopped.
8 TBS (1stick) Butter, cubed
1 1/2 tsp Salt + additional to taste.

In a saucepan on medium high heat:
Cream
Garlic
Shallot
Thyme
Rosemary
Peppercorns
Chiles
Bring to a simmer.
Reduce heat to medium low and simmer.

Cook the Potatoes in boiling water until tender. Drain well.
Pass the Potatoes through a ricer, into a large serving bowl.
Add:
Butter
1 1/2 tsp Salt
Strain the Cream mixture and pour over the potatoes.
Stir until incorporated and creamy smooth.
Add additional salt to taste.
Serve hot.

Enjoy!
Peace in the Kitchen!

Cranberry & Port Wine Chutney:

1 C Ruby Port Wine
4 C Fresh Cranberries
1 C Sugar
1 C Fresh Orange Juice
Zest of 1 Orange
Zest of 1 Lemon
1 Cinnamon Stick

In a saucepan on medium high heat:
Simmer the Wine for 5 minutes.
Add all remaining ingredients and simmer for 15 minutes, until the juices have reduced and are thick enough to coat the back of a spoon.
Allow to cool to room temperature.
Transfer to a covered container and refrigerate.
Let stand at room temperature for 1 hour before serving.
Remove and discard the Cinnamon Stick just before serving.

Enjoy!
Peace in the Kitchen!

Wild Rice Pilaf with Butternut Squash:

Here's what you'll need:
Preheat the oven to 400 degrees.
2 TBS Butter
1 Small Onion, chopped
2 tsp Curry Powder
2 C Wild Rice
1 Cinnamon Stick
1 Piece of Orange Zest (3" long X 1/2")
4 1/2 C Chicken Broth ( I use a Vegetarian Chicken Broth)
1/2 C diced dried Apricots
1/2 C dried Cherries
1 small Butternut Squash, halved, seeded, peeled, diced.
2 tsp Olive Oil
Salt and Pepper to taste
3/4 C Chopped Pecans

In a large saucepan on medium low heat:
Heat Butter
Onion
Saute until tender

Add:
Curry Powder
Stir well.

Add:
Rice
Cinnamon Stick
Orange Zest
Cook for 2 minutes.

Add:
Broth
Apricots
Cherries
Increase heat to high and bring to a boil..
Cover, reduce heat to medium low and cook for 55 minutes.
Remove from heat and let stand, covered, for 10 minutes.

In a small bowl;
Toss Squash with Olive Oil.
Spread out evenly onto a sheet pan lined with parchment paper.
Season with Salt and Pepper.
Roast for 15 minutes.

Assemble the Pilaf:
Transfer Rice mixture to a large serving bowl.
Discard the Cinnamon Stick and the Orange Zest.
Fold in the Squash and Pecans.
Season to taste with Salt and Pepper.

Enjoy!
Peace in the Kitchen!

Kale and Quinoa Salad:

1 tsp Honey
1 tsp Dijon Mustard
3 TBS White Wine Vinegar
1/4 C Olive Oil
1/2 tsp Salt
1/4 tsp Pepper
2 Bunches of Kale, remove and discard the stems.
Julienne the leaves.
1/2 C cooked and cooled White Quinoa
1/4 C Thinly Sliced Red Onion
1/4 C Roughly Chopped Pistachios
1/4 C Pomegranate Seeds

In a small bowl:
Honey
Mustard
Vinegar
Olive Oil
Salt Pepper
Whisk well.

In a large serving bowl, 30 minutes before serving:
Kale
Half of the Vinaigrette
Toss well and set aside.

Just before serving add :
Quinoa
Red Onion
Pistachios
Pomegranate Seeds.
Remaining Vinaigrette
Toss well to combine.
Season to taste with additional Salt and Pepper.

Enjoy!
Peace in the Kitchen!

Roasted Broccoli with Pine Nuts & Parmesan.
Here's what you'll need:
Preheat the oven to 400 degrees.
1 Roasting Pan or an Enameled Cast Iron Casserole pan.

2 pounds of Broccoli, cut into 1" Florets.
2 TBS Olive Oil
Salt and Pepper
1/4 C ToastedPine Nuts
A Pinch of Red Pepper Flakes
Fresh Shaved Parmesan Cheese.

In the Roasting Pan or Casserole:
Toss the Broccoli with Oil.
Spread evenly in the pan.
Roast in the oven for 20 - 25 minutes.
Stir frequently.
Transfer to a serving platter.
Sprinkle evenly Pine Nuts and Red Pepper Flakes.
Serve and garnish with Parmesan shavings.

Enjoy!
Peace in the Kitchen!



I love Pumpkin Pie..... any kind of Pumpkin Pie. There are so many variations. I've always wanted to make one from a fresh pumpkin. I'm making this one for our Thanksgiving dinner this year, (2013).

Homemade Pumpkin Pie from Scratch:

2 C fresh cooked pumpkin:  1-2 small pie pumpkins. Remove the stems, quarter them, remove the seeds and string. Steam the quarters in a steamer over boiling water until tender, ( I did them in a tall Pasta Pot and it took about 45 minutes) Allow the pieces to cool. The skin will be easy to peel off. Mash the pumpkin with a stick blender or in a food processor.)

Pie pumpkins are small and dense and usually have a medium or dark orange color. They usually appear in markets and grocery stores in September, and continue to be sold through November. The most common variety is the deliciously flavorful sugar pie, but other eating pumpkins may include winter luxury, deep red, and golden cushaw.

3 Eggs
1 (12oz.) can of Evaporated Milk
1/2 C Milk (or Egg Nog) I make mine with Egg Nog
3/4 C Sugar
1/4 tsp Salt
1/4 tsp ground Cloves
1/2 tsp ground Ginger
1/2 tsp Nutmeg
1 tsp Cinnamon
1-9" unbaked deep dish Pie Crust

Place the Crust in a deep dish pie plate

In a bowl, combine
2 C fresh Pumpkin
Sugar
Salt
Clove
Ginger
Nutmeg
Cinnamon
Mix well

In a bowl, whisk:
Eggs
Evaporated Milk
Milk or Egg Nog
Whisk well

Add wet mixture to dry mixture
Mix well

Pour filling into the Pie Shell ( if you have more than you need, save for mini pie tarts)
Place pie pan on a cookie sheet
Bake at 400 degrees for 50 minutes or until a knife comes out clean when tested in the center of the pie.
Use a pie crust shield if needed halfway through to avoid burning the crust.

Cool  completely on a wire rack
Refrigerate and chill completely before serving

Serve with Whipped Cream

NOTE:
This is the only Pumpkin Pie I will make for the Holidays. It was the best Pumpkin Pie I have ever eaten.

Enjoy!
Peace in the Kitchen!

I prepared the pumpkin today and put it in the freezer until
I make the pie for Thanksgiving Dinner.
I'll post additional pictures when I make the pie.

This is the best Pumpkin Pie I have ever tasted.
We will make this every year for Thanksgiving.

I had enough filling to make another Pumpkin Pie.
My wife made it, along with a Blueberry Pie.