Barb's Blog: Pumpkin Mousse Recipe
"Here's a fast and easy pumpkin recipe.
And, for those who want low calorie, this is wonderful."
Pumpkin Mousse
1 cup pumpkin
2 cups skim milk
2 small boxes of vanilla instant pudding (fat free/sugar free)
1/2 tsp. Cinnamon
1/4 tsp. Nutmeg
1 cup Cool Whip Free
Mix the first 5 ingredients together. Fold in Cool Whip Free. Put in dessert dishes. Chill. You can add a touch of Cool Whip on top if you like.
Makes 8-4 oz servings
(If on Weight Watchers = 1 pt. each)
Thank you, Barb, for permission to post this recipe on my blog. Happy Thanksgiving to all!
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Pumpkin Tart with Walnut Streusel Recipe
A very enjoyable, nutty streusel pie with a buttery cookie crust.
Pumpkin Tart with Walnut Streusel (+)
Ingredients
CRUST:
- 2 cups flour
- 1/3 cup sugar
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 11 tablespoons cold, unsalted butter, cut into cubes
- 1 large egg, lightly beaten
- 1/4 cup heavy cream, more if needed
FILLING:
- 1 (15 oz.) can pumpkin - solid pack
- 3 large eggs
- 1/2 cup sugar
- 1/4 cup brown sugar
- 2 tablespoons flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon cloves or nutmeg
- 1/4 teaspoon salt
- 1/2 cup heavy cream
- 1/4 cup apple juice (or bourbon)
STREUSEL TOPPING:
- 3/4 cup flour
- 1/3 cup sugar
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup cold, unsalted butter, cut into pats
- 3/4 cup walnuts, chopped - toasting is optional
- 1/4 cup slivered almonds - toasting is optional
- 1/4 cup crystallized ginger - chopped
whipped cream for garnish
Directions
Tart Crust:
Mix flour, sugar, lemon zest and salt in a large mixing bowl.
Add the butter and mix on low speed until crumbly. (Approximately 3-5 minutes.)
Add the egg and cream mixing on low just until combined.
If dough seems dry, add cream 1 tablespoon at at time until it reaches the right consistency.
Mold into a disk. You may roll the dough out right away on a floured surface into a 13 inch round or wrap the disk in plastic wrap and refrigerate for one hour or up to one week. (Can be frozen for one month)
Filling:
Spoon pumpkin into mixing bowl.
Add eggs one at a time until incorporated.
Add both sugars, flour, ginger, cinnamon, cloves and salt. (plus 1/4 teaspoon of nutmeg, optional).
Whisk in heavy cream and apple juice.
Streusel Topping:
Combine flour, sugars, cinnamon and salt in a medium sized bowl.
Add chunks of butter and mix with a fork until it resembles crumbles.
Stir in walnuts, almonds and crystalized ginger.
Postition rack in the middle of the oven and preheat to 350?.
If dough is refrigerated, warm it up on the counter for 5-10 minutes.
Roll out on floured surface into a 13 inch round.
Drape over a fluted pan or pie plate.
Fit the dough into the flutes and to the top of the dish.
Pour filling mixture into unbaked crust.
Scatter streusel over the top.
Bake until topping is evenly cooked and no longer wet in the center, 60-70 minutes.
Let cool on a rack for at least 2 hours or refrigerate overnight.
Serve at room temperature with whipped cream.
Container: tart pan or pie pan
Servings: 8
Serving Description: 1 pie slice
Prep Time: 20 minutes
Cook Time: 1 hour
FOODday's Chewy Deep Dark Chocolate Cookies
Tuesday, December 05, 2006
Makes 5 to 6 dozen
These are similar to the Black Angus Cookies from the now-defunct Ron Paul Charcuterie -- very chocolaty, gooey on the inside, crusty on the edges -- but our version makes smaller cookies suitable for holiday platters.
1 pound bittersweet chocolate, chopped (31/3 cups)
3/4 cup unsalted butter (11/2 sticks; not margarine)
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
4 eggs
11/2 cups granulated sugar
11/2 tablespoons instant espresso powder
11/2 tablespoons vanilla
11/2 cups toasted and coarsely chopped pecans (1/3 pound; see note)
2 cups semisweet chocolate chips (12 ounces)
Preheat oven to 350 degrees. Lightly grease baking sheets or line with parchment paper.
In top of a double boiler over hot water, place chocolate and butter and heat until melted, stirring occasionally; set aside.
In a medium bowl, sift together the flour, baking powder and salt; set aside.
In a large bowl, combine eggs, sugar, espresso powder and vanilla. Beat with a wooden spoon, or the paddle attachment of a stand mixer, until well-combined. Pour in the chocolate mixture and mix well. Gently fold in the flour mixture, pecans and chocolate chips.
Drop dough in 2-tablespoon portions (or use No. 50 scoop), 2 inches apart onto the prepared baking sheet. Bake 11 to 13 minutes, until cookies are still shiny but are beginning to set in the center. Do not overbake. Remove immediately to wire racks to cool. Note: To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them. Or, spread on baking sheet and bake in 375-degree oven for 5 to 8 minutes or until brown. Or, spread nuts on a paper plate or in a microwave-safe pie pan. Microwave on high for 1 to 2 minutes or until golden brown, stirring once.
Oregonian
ali's oatmeal cookies
Categories
Cake/cookie
Yield
3 servings
Measure Ingredient
1 cup Butter-flavored shortening
1 cup Granulated sugar
1 cup Firmly packed brown sugar
2 Eggs
1 teaspoon Vanilla
1? cup Plus 1 tb sifted all-purpose flour, divided
1 teaspoon Baking soda
? teaspoon Salt
2? cup Old-fashioned or:
2? cup Quick-cooking oatmeal, uncooked
1 cup Finely chopped hazelnuts
1 cup Finely diced dried apricots
1 cup White chocolate chips
STEPHEN CEIDEBURG Best Oatmeal Cookie, Oregon State Fair Susan Middleton and
Alisha Delos, Keizer Preheat oven to 350 degrees. In large bowl, mix shortening,
the sugars, eggs and vanilla. Beat at medium speed with an electric mixer until
well-blended. Combine 1 1/2 cups of flour, baking soda and salt.
Stir into the shortening mixture. Stir in oatmeal. Stir in nuts.
Toss apricots with remaining 1 tablespoon flour. Stir into dough.
Stir in white chocolate chips. Shape dough into 1 1/2-inch balls.
Flatten slightly and place 2 inches apart on ungreased baking sheets.
Bake 11 to 13 minutes until slightly moist in the center
and just beginning to brown around the edges. Remove immediately
to wax-paper-covered paper towels. Makes 3 dozen
From the Oregonian's FOOD DAY, 1/12/93.
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The Oregonian's food section printed a recipe on Tuesday for "Quickled Kraut," a local restaurant's take on a quick pickled cabbage. It's not as quick as my cucumber salad, they recommend that you make it at least 24 hours before serving, but it sure seems simple to prepare.
Grand Central Baking's Quickled Kraut
Tuesday, August 28, 2007
Makes about 6 cups
"Quickled" is Grand Central Baking Co.'s name for refrigerator pickles. Whatever you want to call it, this crispy, sweet-sour condiment makes everything better, including an all-American hot dog. Be sure to make it at least a day ahead of your barbecue; it needs time to cure before serving.
1 pound green cabbage, thinly sliced (about 8 cups)
1 cup apple cider vinegar
1/2 cup seasoned rice vinegar
1 tablespoon kosher salt
2 tablespoons coarse-grain mustard
2 tablespoons mustard seeds
2 teaspoons white pepper
2 tablespoons granulated sugar
1/4 cup firmly packed brown sugar
Place sliced cabbage in a large glass, ceramic or plastic bowl. In a small bowl, whisk together vinegars, salt, mustard and mustard seeds, white pepper and sugars, stirring until sugars are dissolved. Pour over shredded cabbage and toss well. Cover tightly and refrigerate at least 1 day before serving. Kraut lasts up to two weeks in the refrigerator.
-- From Piper Davis, Grand Central Baking Co.
Here is DIL Kris's Pumpkin Rum Cake recipe, by popular demand. ... Thist recipe is from the FoodDay Oregonian section, and is from the Pittock Mansion. ...
Sunday, November 25, 2007
New Suzanne R's Life: Pumpkin Rum Cake
Here is DIL Kris's Pumpkin Rum Cake recipe, by popular demand. It is truly to-die-for.
Pumpkin Rum Cake
3 ? cups unsifted flour
1 tbsp. baking powder
? tsp salt
2 tsp cinnamon
? tsp ground ginger
? tsp ground nutmeg
? tsp cloves
1 cup butter, room temperature
2 cups sugar
4 eggs
1 ? cups canned pumpkin puree
2 tbsp. dark rum (Kris has suggested using coffee in place of the rum or a combination of vanilla and water if rum wasn't available.
Preheat oven to 350 degrees and butter/flour a Bundt pan.
- Sift together flour and spices and baking powder. Set aside.
- Cream butter and sugar until fluffy. Add eggs, one at a time, then add pumpkin puree and rum. Stir well.
- Gradually blend in flour mixture.
- Pour into pan. Bake for 55 minutes or until a cake tester comes out clean. Cool 15 minutes, then turn out.
Serve with whipped cream or ice cream.
Bittersweet Glaze
2 squares Baker's unsweetened chocolate
2 Tbsp butter
salt
1 ? cups powdered sugar
3 Tbsp hot water
Melt chocolate and butter in microwave. Stir until smooth. Add a dash of salt. Alternately add sugar with hot water until of spreading or drizzling consistency.
I am going to try to find the ingredients this week and make it with Splenda. I believe I have a Bundt cake pan but I will probably have to dig to find it.
Thist recipe is from the FoodDay Oregonian section, and is from the Pittock Mansion. The recipe originally was to be served with whipped cream, but Kris decided to frost it with chocolate.
Thank you, Suzanne!