Wednesday, March 26, 2014

Fall is in the Air..... or is it Spring?

Ok, I choose Fall! I love Spring and Summer but Fall is my favorite time of year. I make the best food during the Fall months. So let's just plan ahead.
I decided to post a few of my favorite Fall recipes in anticipation of the Holidays.  Call me crazy, but I am a fan of Fall and Winter.
I re posted all of these recipes on different pages. I just thought it would be fun to get your attention talking about Fall already since some of the country still has Snow after the first day of Spring!

Pumpkin Dutch Baby:

3 eggs
1/2 C flour
a pinch of sea salt
1/3 C heavy cream
1/2 C canned pumpkin (make another one with the other half)
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/4 tsp ground ginger
1 tsp vanilla
3 TBS butter

Preheat the oven to 400 degrees.

Place a 10" Cast Iron Skillet in the oven until it's hot.
Whisk eggs in a mixing bowl.
Add flour and salt and whisk well.
Add:
cream
pumpkin
all of the spices
vanilla
Mix well and set aside.

Put butter in the hot skillet and swirl it around to coat the pan.
Pour batter in the pan.
Bake for 20 - 25 minutes until it puffs and is golden brown.
Dust with confectioner's sugar and serve from the skillet.

Enjoy!
Peace in the Kitchen!


Crustless Cranberry Pie:
Grease a 9" pie pan with my Pan Release Mix (equal parts of Crisco, Flour and Vegetable Oil)

1 C flour
1 C sugar
1/4 tsp salt
2 C fresh cranberries
1/2 C chopped walnuts
1/2 C butter, melted
2 eggs, beaten
1 tsp almond extract

In a mixing bowl:
flour
sugar
salt
Whisk well

Stir in:
cranberries
walnuts
Toss to coat well

Stir in :
butter
eggs
almond extract
Pour into the pie pan.
Bake at 350 degrees for 40 minutes or until a toothpick in the center comes out clean.

Serve warm with Fresh Whipped Cream or Vanilla Ice Cream.

Enjoy!
Peace in the Kitchen!


Cranberry Upside Down Cake:
1/2 C butter
2 C sugar, divided
2 TBS water
1 tsp cinnamon
1 (12oz.) bah of  fresh or frozen cranberries
1 1/2 C cake flour
1/2 tsp baking soda
1/2 tsp salt
6 TBS butter, room temperature
1/2 C sugar
1/2 C brown sugar
2 eggs
1 tsp almond extract
3/4 C sour cream

Grease a 9" Springform Pan with my Pan Release Mix (equal parts of Crisco, Flour and Vegetable Oil)
Double wrap the bottom and outside of the pan with heavy duty foil.

In a saucepan:
Melt butter
Stir in:
1 1/2 C sugar
water
cinnamon
Cook until the sugar dissolves.
Bring to a boil
Add cranberries
Stir well to coat berries
Pour berry mixture into the Springform pan

In a medium bowl:
flour
baking soda
salt
Seat aside

In another bowl, using a hand mixer:
Beat 6 TBS butter with 1/2 C sugar and brown sugar, until light and creamy.
Beat in eggs, 1 at a time.
Stir in vanilla and sour cream.
Mix in all of the dry ingredients
Pour batter over the berries.
Bake at 350 degrees for 50 minutes, until a knife inserted in the center comes out clean.

Invert onto a serving platter.

Enjoy!
Peace in the Kitchen!





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