Traditional Pumpkin Pie

My favorite pumpkin pie recipe is from the "Better Homes and Gardens"

cookbook. The custard is delicious and has fewer calories than 

custards made with heavy cream. 

Crust Ingredients:

1 1/4 cups all-purpose flour

1/4 teaspoon salt

3 1/3 tablespoons butter

3 tablespoons shortening

3 to 4 tablespoons cold water

Filling Ingredients: 

1 (15 ounce) can of pumpkin 

2/3 cup sugar

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

3 eggs (lightly beaten)

2/3 cup evaporated milk (1 5-ounce can)

1/2 cup milk (or half & half)

9 inch pie crust 

Method:

Preheat oven to 375*.

For crust, in a mixing bowl stir together flour and salt. Cut in butter and shortening with a pastry blender or two knives, until the pieces are the size of small peas. Next, use your fingers to blend until the flour mixture looks more like cornmeal. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. repeat until all is moistened. Form dough into a ball.

On a lightly floured surface, flatten dough with hands. With a floured rolling pin, roll dough from center to edges, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll onto a 9 inch pie plate. Ease pastry into pie plate, being careful not to stretch the pastry. Trim to 1/2 inch beyond edge of the pie plate. Fold under edge of pastry. Pinch edges of dough between 2 fingers of one hand and 1 finger of the other hand to make a "ruffled" edge. If you are not comfortable rolling out pie dough, you can make a graham cracker or gingersnap crust. (Jane Madsen's Pumpkin Chiffon Pie  posted 11-29-2015, includes gingersnap crust recipe.Norma's Lemon Pie  posted on 11-25-2015, includes a graham cracker crust recipe.)

For filling, in a mixing bowl combine pumpkin, sugar, cinnamon, ginger and nutmeg. Add eggs. Beat lightly with an electric mixer of fork. Gradually stir in evaporated milk and milk. Mix well.

Cover edge of crust with foil. Place pastry lined pie plate on oven rack; pour in filling. Bake for 25 minutes. Remove foil: bake about 25 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Serve with whipped cream. Cover and store in refrigerator. Serves 6 - 8.

Notes: I like homemade whipped cream. I beat 2 cups heavy cream with 2 tablespoons to 1/4 cup sugar and 2 envelopes of "Dr. Oetker Whip it." This keeps the cream from becoming runny.

Fluffy Homemade Marshmallows (Gluten-Free)

These special homemade fluffy marshmallows can be eaten as 

"candy" or served in hot chocolate. A small jar of marshmallows, 

along with a tin of instant hot chocolate, make a thoughtful 

(and appreciated) holiday gift.

Ingredients:

4 envelopes unflavored gelatin

3/4 cup water

3 cups granulated sugar

1 cup light corn syrup

1/2 cup flavored syrup, such as peppermint or salted caramel

1/8 teaspoon salt (optional)

gel food coloring (optional)

powdered sugar

Method:

Line a 13x9 inch baking pan with parchment paper, leaving 2 inches of paper hanging over the sides of the pan. Lightly coat with nonstick cooking spray and set aside.

Place gelatin in a very large mixing bowl. Pour 3/4 cup water over to cover completely. Stir to combine.

In a large saucepan, combine the granulated sugar, corn syrup, flavored syrup and salt over medium-high heat. Attach or place a candy thermometer in saucepan. Boil 2 minutes or longer, until thermometer registers 240* F.

With mixer set to medium speed, carefully pour sugar syrup down side of mixing bowl into gelatin mixture. Increase speed to high and mix 7 - 10 minutes, or until the marshmallow mixture is white and fluffy, and the bowl is cool to the touch. (about 122* F)

Using a rubber or silicone spatula, transfer marshmallow mixture to prepared pan. Spread evenly. Add drops of food coloring to top of mixture, about 2 inches apart. Using a table knife, swirl in coloring. Chill, uncovered, about 4 hours or overnight.

Remove from the refrigerator. Sift powdered sugar over marshmallow. Turn out onto wax paper lined cutting board. Remove all attached parchment paper. Sift more powdered sugar over bottom side where the parchment was. Using a sharp knife coated with additional powdered sugar (to prevent sticking), cut marshmallow into 1 inch squares. Coat individual squares in a small bowl of powdered sugar. Store in an airtight container for 2 - 4 weeks. Makes about 117 one inch marshmallows

Notes:

I prefer peppermint syrup and red food coloring, but pumpkin spice syrup and orange coloring also work well together.

Each 1 inch serving contains: 35 calories, 0g fat, 0mg cholesterol, 10mg sodium, 
9g carbohydrates, 0g fiber and 0g protein 

Pumpkin Pie Creme Brulee (Gluten-Free)

The first time that I brought these delicious custards
 to a family gathering was in 2014. My husband Gregory had great 

fun torching the tops and everyone asked that I make them again.

Ingredients:

1 cup heavy cream

4 egg yolks

1/2 cup Pumpkin Pie or Pumpkin Spice flavored syrup 

1/4 cup canned pumpkin 

1/2 teaspoon cinnamon**

1/4 teaspoon ginger**

1/8 teaspoon nutmeg**

4 tablespoon turbinado sugar (raw sugar)

Method:

Preheat oven to 325*. In a small saucepan heat cream to a simmer and set aside. In a medium bowl whisk together all the other ingredients except the sugar.Slowly add the warmed cream to the mixture, whisking continuously until fully blended. Divide evenly between 4 ramekins. Place the filled ramekins in a roasting pan. Add warm water to the roasting pan until the water reaches halfway up the sides of the ramekins. bake for 45 - 50 minutes, or until the center top of each custard no longer jiggles.

Remove and cool completely in refrigerator for at least 1 hour and up to 24 hours. Before serving, sprinkle each custard top with 1 tablespoon of raw sugar. Use a kitchen blow-torch to caramelize the sugar, or place under broiler. (Watch carefully so that the tops do not burn.) Makes four 1 cup servings

**1 teaspoon Pumpkin Pie Spice Seasoning may be substituted for the individual spices. To make your own homemade Pumpkin Pie Spice Seasoning Blend, please see this recipe:
https://carriekitchencreations.blogspot.com/2019/10/homemade-pumpkin-spice-seasoning.html

Notes:
I used a Torani Brand syrup. (Smart & Final and World Market stores carry a wide variety.)

I doubled the recipe and filled 8 custard ramekins. Simply use a larger saucepan and bowl to mix the ingredients.

Almond Roca Squares (Gluten-Free)

These rich little candy squares are nice to give in a small jar 

or tin. Crumbles and pieces leftover in the pan, after cutting, 

make a great topping for ice cream. 

Ingredients:

4 sticks butter (1 pound)

2 cups sugar

2 cups slivered almonds

1 12 ounce package of semisweet chocolate chips

1/2 cup finely chopped walnuts or pecans

Method:

In a 4 quart dutch oven, or cooking pot, melt butter slowly over low heat. (Be careful not to burn.)

Stir in sugar and cook to hard crack stage (260* F), stirring constantly. (If you do not have a candy thermometer, you can test the candy by dropping a small spoonful into a small bowl of water. Hard Crack stage is achieved when the candy dropped into the water forms hard brittle threads.) Add almonds and quickly pour onto an ungreased large cookie sheet (10x15 inches), spreading evenly to all corners of pan. While still warm, not hot, sprinkle chocolate chips over candy and spread like frosting. Top with chopped nuts, gently pressing into melted chocolate. Refrigerate. Cut into bite sized pieces.

Notes:

This recipe cannot be made at high altitude locations. (I attempted several times to make it, when I lived in Colorado Springs, and was unsuccessful each time.)

Grandma Winifred's English Chess Tarts

These traditional English tarts are just a tiny bit similar to American pecan pie.

Ingredients:
1 stick butter, softened
1 cup sugar
4 egg yolks
4 tablespoons milk
1 cup raisins
1/2 teaspoon rum extract (or vanilla extract)
1 cup walnuts
1 teaspoon vanilla

Method:
Place raisins in a small saucepan. Add just enough water to cover and rum extract. Bring to boil. Remove from heat, drain and set aside to cool.
Preheat oven to 375*.

Crust Ingredients:
2 cups all-purpose flour
1/2 teaspoon salt
1/3 cup butter
1/3 shortening
6 to 7 tablespoon very cold water

Method:
In a mixing bowl sift together flour and salt. Cut in butter and shortening with a pastry blender or two knives, until the pieces are the size of small peas. Next, use your fingers to blend until the flour mixture looks more like cornmeal. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. repeat until all is moistened. Divide bowl in ha;f and form into dough into two balls.
On a lightly floured surface, flatten one ball of dough with hands. With a floured rolling pin, dough from center to edges, rolling to about 1/8 inch thickness. Use the edge of a round (3 1/2 -- 5 inches diameter) bowl, cup or lid  to cut circles of dough. Line muffin tins with the cut circles of dough. (If the dough is higher than the muffin cup edges, flute or crimp the dough between your fingers.) Repeat with remaining ball of pie dough.  Makes 12 to 15 lined muffin cups.

Combine butter, sugar, egg yolks, milk and vanilla in a bowl and mix with electric mixer. Stir raisins and walnuts into butter mixture. Spoon equal amounts of raisin mixture into lined muffin pans. Bake for 20 - 30 minutes, until the filling is set. Cool 20 minutes in pans. Remove and continue cooling on rack. Store in an airtight container in the refrigerator. Serve with whipped cream. 
Makes 12 - 15 tarts.

Notes:
 Lightly cover. with a foil tent, after 15 minutes, if needed, to prevent crusts from burning.

This is a traditional English Recipe from Grandma Winifred

(Winnie) Catherine Dorse-Mehan. She was born in 1900, in Wales, Great Britain.

She moved to America, with her family, in 1906. 

Please see my recipes for "Mini Mocha Meringues", "Mini Peppermint Meringues", "Coconut Meringue Cookies" or " Lemon Pecan Coconut Meringue Cookies" ~ all are gluten-free and wonderful options to use the leftover egg whites from this tart recipe.

Best Ever Caramel Corn

This is one of my all time favorite treats!

Ingredients:
6 quarts plain popped corn (24 cups)  ~ Prepare plain popcorn in an air popper or in a pan on the stove top. (Do not use microwave popcorn.)

1 cup butter

2 cups brown sugar

1/2 cup light corn syrup

1/2 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon vanilla

Large foil pan (approximately 17x12x3 inches) 

Method:

Preheat oven to 250*. Place popcorn in foil pan. Melt butter in a medium saucepan over medium heat. Add brown sugar, corn syrup and salt. Stir until mixture starts to boil. The syrup should boil over its entire surface.. Boil for 5 minutes without stirring. Remove from heat and stir in vanilla and soda. Pour over popcorn. Stir to coat. Bake uncovered in oven for 1 hour. Stir every 15 minutes. Remove from oven and spread on foil to cool. Store in an airtight container. Makes 24 cups.

Notes: 
This recipe was a gift from my friend Misha Lynch. 

Because  it is so popular, I make it every Christmas (and throughout the year) for my family and friends. They love it!

This recipe is fantastic just as is, but sometimes, I stir 1 cup of real cooked diced bacon, or crushed candy canes, into the caramel corn, before baking, for variety. 

Since this is an inexpensive and simple treat to make, during the December holidays, place gift bags of caramel corn in a decorative box or basket, near your front door. When friends, neighbors, the mailman and others stop by, surprise them with a a small treat to take with them. (Be careful, the amount of visitors that you receive may increase.) 

When friends and family gather, make certain they return home with a bag of caramel corn. Everyone seems to really appreciate this thoughtful and tasty gesture. (Watch out, some will try to sneak more than one bag!)

Uncle Jim's Easy Chocolate Fudge

Uncle Jim claimed that this recipe came from See's Candies.

Whether or not See's is the true source, this is an easy, 

no fail recipe that makes lots and tastes great.

Ingredients:
parchment paper

1 tall (12 ounce) can evaporated milk
4 1/2 cups of sugar
1 cup (2 sticks) butter
3 cups (18 ounces) semi-sweet chocolate chips
14 ounces miniature marshmallows
1 teaspoon vanilla
2 cups chopped walnuts(optional)
walnut halves for garnish (optional)

Method:
Line a 9x13 inch pan with parchment paper and lightly butter. Set aside.

Bring evaporated milk, sugar and butter to a rolling boil. Boil, stirring constantly, for 5 minutes. Remove from heat and add chocolate, marshmallows and vanilla. Stir until smooth and chocolate & marshmallows are thoroughly melted and blended. Stir in chopped nuts. Pour into the prepared pan. Spread evenly and, if desired,  press walnut halves onto top of fudge. 

Cool. Cut into small pieces. Place in container with waxed paper between layers of fudge. Store in refrigerator. Makes 5 pounds.(I take the time to wrap each piece of fudge in a square of plastic wrap, especially if I am giving as gifts or shipping in a package.)

Some family members do not like nuts, so I often make a
pan without them. For a more festive look, I topped this batch
with white candy sprinkles. I lightly pressed the sprinkles into
the the fudge, right after pouring into the pan.

Here are some other variations to try:

• For peanut butter fudge, substitute peanut butter chips for the chocolate chips and top the fudge with chopped peanuts.
• For white chocolate fudge, substitute white chocolate chips for the semi- sweet chips and stir in 1 cup chopped pecans and 1 cup cried cranberries or cherries

Lisa Rufer's Stuffed Mushrooms

    An easy and impressive appetizer and crowd pleaser. The seasonings 
work very well together and the lemon juice adds a nice flavor.

Ingredients:
15 - 16 ounces mushrooms
1 1/2 cups fresh (not dried) bread crumbs
1 clove garlic
6 green onions
1 small onion
2 Tablespoons chopped parsley
1/4 teaspoon thyme
1 egg
1 Tablespoon milk
1 teaspoon Worcestershire sauce
1 1/2 teaspoons Dijon mustard
Pepper
1 Tablespoon lemon juice
1/4 cup butter
3 ounces cheddar cheese
Paprika (regular or smoked)

Method:
Choose mushrooms of even size. Remove stems from mushrooms and chop stems finely. Put breadcrumbs in a bowl, add crushed garlic, chopped shallots, diced onion, chopped parsley, thyme and chopped mushroom stems. Mix well.
Combine egg, milk, Worcestershire sauce, mustard, pepper and mix well. Add to breadcrumbs, mixing until all ingredients are combined. Fill mushroom caps with mixture. Heat butter in ovenproof dish. Add lemon juice. Put mushrooms in dish. Sprinkle on grated cheese and paprika.  Bake in moderate oven 7 to 10 minutes or until cheese is golden brown. Makes approximately 15. Yum!

Note: This recipe came from the beautiful and sweet Australian Model, Lisa Rufer. 

I met her and her husband, "Kiwi Rufer", the professional soccer player from 
New Zealand, at the church that we attended, when we lived in Germany. 
(He played for a German soccer team.)

Carrie's "Magic" Cookie Bars

These super simple cookie squares are a 

holiday favorite with family and friends.

Bar cookies and candies, that taste delicious,

 are the quickest and easiest cookies to make 

and are a great option for otherwise busy 

or inexperienced cooks.

Ingredients:

1 cup butter (2 sticks)

3 cups graham cracker crumbs

2 (14 ounce) cans sweetened condensed milk 

12 ounces semi-sweet chocolate chips

2 2/3 cups flaked coconut

2 cups chopped pecans (or walnuts)

1 1/2 - 2 cups dried cherries or cranberries (or maraschino cherries)

1/2 teaspoon rum, brandy or vanilla extract (optional)

Method:

If using dried berries, place in a small saucepan. Add just enough water to cover. Add extract and bring to boil. Remove from heat. Drain the water from the berries and set fruit aside. Preheat oven to 350* (325* if using a glass dish). Place butter in a 15x10 inch cookie sheet (with sides), or glass baking dish. Place in oven, just until the butter is melted. Sprinkle crumbs over melted butter and spread evenly in pan. Pour condensed milk over crumb mixture to cover. Top with chocolate chips, coconut, nuts and fruit. Press down onto crumbs and milk. Bake 25 - 35 minutes, or until lightly browned. Cool on rack and then chill in refrigerator for 1 hour or longer. When thoroughly chilled, cut into squares. 

Place cookie squares into a storage container, with wax paper between each layer. Store in refrigerator. makes 48 - 60 cookie squares.

Notes:

Plumping the dried fruit improves the flavor and helps to prevent them from being too dry or burning. These make a nice gift to give or to serve at holiday gatherings. (Just remember to put pieces of wax paper between layers of the cookies.)
If you don't like nuts, omit them and use two cups of fruit. You can also use 1/2 semisweet and 1/2 milk chocolate chips. (I prefer Hershey's "Special Dark" chips, since all of the other ingredients provide a lot of sweetness and richness to the cookies.) 

Sometimes, I add a few red & green
(white chocolate) chips to make the 
cookies more festive.

Savory Appetizer Meatballs (With Gluten Free Option)

In the early 1980's, this is one of the first appetizer

 recipes that I learned to make. They are very simple 

& tasty and everyone likes them!

Meatball Ingredients:
1 pound lean ground beef, turkey, pork or a mixture of meats
1/4 cup fine dry bread crumbs (or gluten free cracker crumbs)
1/4 cup milk
1 egg
1/2 teaspoon salt
1/3 teaspoon garlic powder
1/2 teaspoon sage
1/2 teaspoon tarragon

Sauce Ingredients:
8 - 10 ounces of Dijon style mustard
8 - 10 ounces of red currant jelly (may substitute with black currant or grape jelly, but red currant is best)**
1 teaspoon horseradish (optional)

Preheat oven to 500*. Combine the meat, crumbs, milk, eggs and spices. Mix and shape into balls about the size of large marbles. Arrange on lightly greased foil lined shallow baking pans. Bake for 5 minutes or until lightly browned and cooked through. Remove from pan and add to sauce. Makes about 30.

For the sauce: Place mustard, jelly and horseradish in a saucepan. Over medium heat, cook and stir until the jelly and mustard are well blended. Add meatballs and serve.

Meatballs in sauce

**If you cannot find red currant jelly, you may substitute apricot, peach or orange marmalade. I substituted coconut milk for the regular milk and apricot- pineapple preserves for the red current jelly ~ the meatballs & sauce were great!

Note: 

This meatball recipe can be doubled, or you can make a batch with beef & tarragon and another with turkey & sage. The sauce is enough to coat 2 pounds of meatballs. To make gluten free meatballs, substitute ground gluten free cracker crumbs for the bread crumbs.

Jane Madsen's Pumpkin Chiffon Pie

Pumpkin Chiffon Pie In Traditional Pie Crust

Jane Pembroke, the elegant and refined daughter of a Southern Colonel, and the mother of Auntie Iris Marie, always served this light and delicious pie at Thanksgiving.

Ingredients:
1 9 inch pie crust, baked

1 envelope unflavored gelatin
1/4 cup water
1/2 cup firmly packed brown sugar
1/4 teaspoon salt (optional)
1 1/2 pumpkin pie spice or 1/2 teaspoon each ginger, cinnamon & nutmeg
3 eggs, separated
1/2 cup milk
1 1/2 cups canned pumpkin
1/2 cup white sugar
whipped cream (optional)

Method: 
In a small bowl, sprinkle gelatin over water and set aside. Combine brown sugar salt and spices in a saucepan. Beat egg yolks slightly and stir in milk, gelatin mixture and pumpkin; add to sugar mixture. Cook over medium heat, stirring constantly, to just below simmering point.
Set in a pan of ice water (or refrigerator); stir occasionally until mixture is cold and slightly thickened.
In a bowl, beat egg whites until thick; add white sugar, about one tablespoon at a time, and beat well after each addition. Beat until egg whites hold firm peaks. Fold gelatin mixture into the beaten egg whites.
Pour into pie crust and chill at least 4 hours, or overnight.If desired, serve with whipped cream.

Note: Jane served her pie in a traditional crust with fresh whipped cream. It can also be prepared in a gingersnap or graham cracker crust.

Pumpkin Chiffon Pie In Gingersnap Crust

Gingersnap Crust
Combine 1 3/4 cups fine ginger cookie crumbs with 1/4 cup sugar. Stir in 5 tablespoons melted butter. Press into the bottom and sides of a 9 inch pie pan. Bake at 350* for 10 minutes. Cool  completely.

Jane Pembroke Madsen with Grandson Craig

Orange Glazed Pumpkin Bars

These delicious and moist cake-like bars
are easy and quick to make.

Ingredients:
1/2 cup butter, softened
1 cup brown sugar, firmly packed
1 egg
1/2 cup canned pumpkin
1 1/2 cups unsifted all purpose flour
1 teaspoon cinnamon
1/2 teaspoon each ground ginger, allspice and baking soda
1/2 cup chopped pecans
1/2 cup chopped dates (optional)
1 1/2 cups unsifted powdered sugar
7 teaspoons orange juice concentrate
(or 7 teaspoons Gran Marnier, or 1 teaspoon grated orange peel & 7  teaspoons orange juice)
1/2 teaspoon brandy or rum extract (omit if using Gran Marnier)

Method: 
Preheat oven to 350*. In a large bowl cream together the butter and brown sugar. Add the egg and pumpkin and beat well. Blend the flour with the spices and soda and sift into creamed mixture. Add pecans and dates; mix well. Spread evenly in a greased 9 x 13 baking pan. Bake in a 350* oven until the cake begins to pull away from the sides of the pan and a toothpick inserted in center comes out clean; 16 - 20 minutes.Stir together powdered sugar with orange concentrate (or alternatives). Spread onto baked cake. Cool and cut into squares. Store in refrigerator. Makes about 3 dozen 2 inch squares.

Flavorful and moist little squares.

Notes: See my recipe for "Orange Glazed Candied Pecans." These pecans can be used on top of the glaze to garnish each square, if you would like to dress these up a bit. (Candied pecans can also be purchased at Trader Joe's Markets.) 

One 1/2 cup of pumpkin is about 1/3 of a 15 ounce can. To find other uses for the remaining pumpkin, please see my recipes for "Organic Pumpkin Dog Biscuits" and "Pecan & Pumpkin Cinnamon Rolls With Butter Rum Frosting."

Packaged to give to family at Thanksgiving.

Date & Pecan Cookies

These moist cookies are wonderful! Even my husband, 

who doesn't like dates, was thrilled with these cookies.

Ingredients:

 1 1/2 cups chopped dates

3 cups brown sugar, firmly packed

3/4 cup water

2/3 cup butter flavored shortening

2 eggs

1 teaspoon vanilla

4 cups all purpose flour

1 teaspoon baking soda

1/4 teaspoon cream of tartar 

1/2 teaspoon salt (optional)

2/3 cup chopped pecans

Method: 

Filling: In a saucepan, combine dates, 1 cup of the brown sugar, and water; simmer about 10 minutes, or until mixture thickens, stirring constantly. Remove from heat and cool.

Cream shortening and the remaining sugar, until  in light, then beat in the eggs and vanilla. Sift flour, measure and sift again with the soda, cream of tartar and salt. Stir flour mixture into the shortening mixture gradually to make a stiff dough. Divide in half. Roll out each portion on a lightly floured surface, making a rectangle about 8 by 10 inches and 1/4 inch thick. Spread with half the cooked date filling and sprinkle with half of pecans.

Roll up dough and filling like a jelly roll.

Wrap in waxed paper and chill thoroughly, preferably 12 hours or overnight.

Cut into slices 1/4 inch thick with a sharp knife; place on an ungreased or parchment lined baking sheet.

Bake in 400* oven for 8 to 10 minutes. Makes about 4 dozen.

I like to give samples of my baked goodies as gifts, so I save empty salsa jars. Soak the jar to remove the label, then use "Goo Gone," or some other sticky residue remover, to remove any adhesive left by the label. Put 1/4 cup baking soda in jar and fill with water. Put on lid and shake to mix contents. Let sit for a few hours or overnight. Rinse and set aside to pack with cookies. Placing a small piece of wax paper between each cookie prevents them from sticking to each other.

Cousin Katy's Fresh Cranberry Relish

This recipe came from my cousin, Katy Jenssen. 
It quickly became another family favorite
because it is so refreshing, tasty and easy to make! 

Ingredients:

6 ounces fresh cranberries, halved and seeds rinsed off
1 small tangerine or thin skinned orange (or 1/2 of a large orange), seeds removed
1 small apple or 1/2 of a large apple (choose whatever variety you like best), seeds removed
1/4 cup raw sugar (may substitute white sugar and use more or less as desired)
Cinnamon, nutmeg and cloves (if desired)

Method:
Combine all ingredients in a blender or food processor. Process until everything is chopped and well blended. (If using a blender, chop small amounts, adding to bowl, until all of the fruits are blended.) Place in serving bowl. Chill and serve. Makes about 2 cups. (Recipe may be doubled.)

Note:
If the tangerine, or orange is thin skinned, include all of the skin in the blender. If it is thick skinned, Grate the outer skin into the blender and throw away the thick white "inner skin". This fresh relish goes well with a variety of dishes, not just turkey. (The leftovers also make a nice addition to fruit smoothies.)

Favorite Stuffing (Dressing) Recipe With Chicken Apple Sausage

Everyone who has tried this recipe loves it. My mother, and grandmother, always made stuffing from a boxed kit. In the early 1980's, Grandma Kathy taught me how to make homemade stuffing. I have adapted her recipe and technique to create our family's favorite Thanksgiving side dish.

Ingredients:
1 cup chopped onion

1/2 cup butter

1 teaspoon sage
1/4 cup snipped parsley
1/2 teaspoon dried thyme
1/4 teaspoon dried marjoram
salt & pepper to taste
raw (uncooked) chicken apple sausage (from Trader Joe's or The Butcher Shop)
8 cups dry bread cubes
3/4 - 1 cup chicken or vegetable broth

Method:
Remove casing from 2 or 3 sausages. Crumble and pan fry until cooked through. Set aside 1 cup of cooked sausage, for the stuffing. Saute the onion in the butter until tender, but not brown. Remove from heat. Place bread in a bowl. Sprinkle the herbs and seasonings evenly over the bread. Stir in the sausage and the onion & butter. Drizzle with enough broth to moisten, tossing lightly. Use to stuff a inside of a turkey, goose, chicken or ducks.. Makes 10 - 15 servings.

To cook outside of a bird, use a little extra broth and grease a casserole dish. Add the stuffing mixture in an even layer. (Do not pack it gown too much. It should be light, moist and fluffy, not like stuffing bricks!) Cover with foil and bake at 325*F for one hour. Let sit, covered, for 15 minutes, before serving.

Notes:
I save bits of leftover bread, in the freezer, throughout the year, to make stuffing with. To dry the bread, place in a single layer inside cold oven, overnight. Or, watch closely and dry in a 200* oven for 10 - 20 minutes. Or, very, very lightly toast each slice in toaster. (Grandma Kathy used to remove the crusts.) Have fun, experimenting with different varieties and combinations of bread.

Molasses Cookies

This recipe makes a huge batch of cookies! They are a family favorite and the only thing my father-in-law wants for a gift on his birthday and every holiday. When one uncle tried one, he said: "I am going to have to hide these." Another uncle said: "These make a man lose his willpower."

Ingredients:

1½ cups white sugar

1 cup shortening

2 eggs

1 cup molasses

4 cups flour

½ teaspoon salt

4 teaspoons baking soda

2 teaspoons cinnamon

1 teaspoon ginger

"Raw" Sugar

Method:

With an electric mixer, cream white sugar and shortening for 3 – 4 minutes. 

Add eggs and molasses and mix until well blended. 

Sift flour with salt and spices. Add to creamed mixture and mix until all of 

the ingredients are well blended. 

Refrigerate 1 hour, or longer, to make the dough easier to handle. 

Preheat oven to 375*.

Line cookie sheets with parchment paper or aluminum foil. 

Take small amounts of dough and form into 1 inch balls. 

Roll the balls in a small bowl of raw sugar. 

Place balls 2 inches apart on lined cookie sheet. Bake 9 - 12 minutes. 

Cool on cookie sheet 10 minutes, then transfer to cooling rack to finish cooling. 

(These cookies become firmer as the cool.) 

Store in an airtight container, in the refrigerator. Makes about 9 dozen.

Notes: 
Regular white sugar can be used to roll the dough in, but I prefer the coarser “Sugar In The Raw”. Even though both work well, I think the raw sugar adds a nicer texture and flavor.

I like to give samples of my baked goodies as gifts, so I save empty salsa jars. Soak the jar to remove the label, then use "Goo Gone," or some other sticky residue remover, to remove any adhesive left by the label. Put 1/4 cup baking soda in jar and fill with water. Put on lid and shake to mix contents. Let sit for a few hours or overnight. Rinse and set aside to pack with cookies. Placing a small piece of wax paper between each cookie prevents them from sticking to each other.

Orange Glazed Candied Pecans

Ingredients:

1/2 cup packed brown sugar
1 tablespoon orange juice concentrate
3 ½ tablespoons water
1/2 teaspoon vanilla
1/4 teaspoon sea salt (or kosher salt)
3 cups pecan halves

Method:
Preheat oven to 300*.
In a small bowl, combine brown sugar, orange concentrate, water, vanilla, and salt, stirring to combine. (It is okay if all of the sugar and salt don’t dissolve.) Set this aside.
In a dutch oven or large frying pan, over medium heat, toasting pecans for 4 minutes, stirring occasionally to prevent burning. When you begin to smell a nutty aroma, they’re done toasting. Drizzle the sugar mixture over the pecans, stirring the nuts as you drizzle. Stir constantly for about 20 seconds, until the pecans are thoroughly coated. Immediately remove from heat.
Spread the pecans on a parchment lined baking sheet. Bake in a 300* oven for 30 minutes, stirring every 10 minutes. Cool completely. Store in the refrigerator in an airtight container. Makes about 3 cups

Note: Great for snacks, on salads, or on ice cream and other desserts.

Carrie's Traditional Whole Berry Cranberry Sauce (Simple & Delicious!) ~ Family

This is my favorite whole berry sauce. The key to what makes this sauce great is in the technique; cutting the berries and rinsing away the seeds makes for an improved texture and flavor. It is so easy and quick to make, that there is no need to purchase sauce that comes in a metal can.

Ingredients:
1/2 cup sugar
3/4 cup orange juice
6 ounces fresh cranberries, halved and seeds rinsed off

Method:
Combine sugar and orange juice in a saucepan; stir to dissolve sugar. Heat to boiling; boil 5 minutes. Add cranberries. Cook 10 to 15 minutes, until a bit thickened. Pour into small mold or bowl and refrigerate. Makes 1  1/2 cups.

Notes:
If desired, stir in 1 Tablespoon of Gran Marnier at the end of cooking, before refrigerating. Recipe may be doubled. Make a quadruple batch if you would like to preserve in canning jars or give as gifts.

"The Villa Gourmet" Deviled Eggs (Extremely Low Carb)

I learned how to make these delicious deviled eggs, in 1982, when I worked at "The Villa Gourmet" Delicatessen and European Foods Shop, in the town Chico, in Northern California.
They are a family favorite and the best I have ever tasted.

Ingredients:
9 eggs*

1 tablespoon vinegar
dash salt
3 tablespoons mayonnaise
1 teaspoon Dijon style mustard
dash cayenne pepper
smoked or regular paprika (optional)

Method:
Place eggs in pan. Add water to cover, vinegar and salt. Bring to a boil over medium heat. Boil 10 minutes. Remove pan from heat. Carefully place in sink and run cold water into the pot until the hot water is gone. Peel eggs under cold running water. Place on paper towels to remove excess water. Slice eggs in half lengthwise. Remove yolks and place in a bowl. Place empty whites on tray or plate. Using the fine side of a cheese grater, grate the egg yolks into a bowl. Add mayonnaise, mustard and cayenne. Mix well with an electric hand mixer or small food processor until smooth. Using a pastry bag**, pipe the yolk mixture into the egg whites. If desired, garnish with a sprinkle with paprika.
Makes 18 servings.

*Older eggs are easier to peel. Choose eggs between 1 to 2 weeks old for for making hard boiled eggs.

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**If you do not have a pastry bag, you can fill a plastic baggie with the yolk mixture. Cut off one corner of the baggie and fill the egg whites. 

Nutritional info per serving, approximately:
52 calories ~ 4 grams fat ~ .2 grams net carbs ~ 3.18 grams protein

Sweet & Savory Pumpkin Bread Croutons

These croutons have a nice flavor and texture. They make a nice addition to Autumn & Holiday salads and soups. Use your favorite recipe for Pumpkin bread, or see my recipe: "Patricia's Pumpkin Bread."

Ingredients:

4 tablespoons butter

2 tablespoon lemon or unflavored olive oil

1 teaspoon orange juice concentrate

3 teaspoons brown sugar 

2 teaspoons dried sage leaves

1 teaspoon ground ginger 
1 loaf pumpkin bread, cubed

Method: 

Place on a foil lined baking pan, inside the oven, overnight to dry, or dry in 250* oven for 20 minutes. 

 Heat butter and orange concentrate in a large microwaveable bowl, at 25 second intervals, until melted. With a small mortar and pestle grind together sage and ginger. (If you do not have a mortar and pestle, rub sage between your palms, over the bowl with the butter and orange concentrate.) 

Add olive oil, brown sugar, sage and ginger. Stir with a fork. Add bread cubes and gently stir with a rubber or silicone spatula to coat with butter & spice mixture. 

Return to the foil lined baking pan, and bake at 300* for 20 - 25 minutes or until lightly browned and crunchy, stirring frequently, so that they do not burn.

 Cool completely. Store in the refrigerator in an airtight container. Makes about 6 cups. 

Note: I hadn't planned to create this crouton recipe, but I burnt just the sides and bottoms of two loaves of pumpkin bread! I trimmed away the burnt areas and made croutons. These are wonderful on salad, butternut squash soup and tomato bisque. (My husband liked them so much that he snacked on these croutons by themselves.) They are a "happy mistake."

Tomato Bisque Soup with Savory Pumpkin Bread Croutons