Because they are done in a muffin/cupcake pan, less baking time is needed, and serving them is much easier. They go well with chili con carne, roast chicken, turkey and gravy, cranberry jelly, or simply alone.
Showing posts with label Autumn / Thanksgiving. Show all posts
Showing posts with label Autumn / Thanksgiving. Show all posts
Cornbread Muffins
Because they are done in a muffin/cupcake pan, less baking time is needed, and serving them is much easier. They go well with chili con carne, roast chicken, turkey and gravy, cranberry jelly, or simply alone.
French Apple Tart
Today I share my version of French Apple Tart, the Classic Apple Tart, "Tarte aux pommes"!
I always bake Apple Pie, but this time I wanted to finally get to use my new tart pan and try something different. I was sure we were going to love this recipe, so I made this tart for the first time on my daughter Topaz's birthday. As I had mentioned in the post I dedicated to Crystal's on her birthday, HERE, we don't bake cakes for our birthdays, however there may be exceptions. It is not that we don't like cakes, but because I bake almost daily we get to eat good cake almost all the time, and that takes away the magic or surprise of a birthday cake.This is why we prefer our favorite or any other exquisite dessert on birthdays.
I always bake Apple Pie, but this time I wanted to finally get to use my new tart pan and try something different. I was sure we were going to love this recipe, so I made this tart for the first time on my daughter Topaz's birthday. As I had mentioned in the post I dedicated to Crystal's on her birthday, HERE, we don't bake cakes for our birthdays, however there may be exceptions. It is not that we don't like cakes, but because I bake almost daily we get to eat good cake almost all the time, and that takes away the magic or surprise of a birthday cake.This is why we prefer our favorite or any other exquisite dessert on birthdays.
The only thing I regret is that you won't be able to taste this by only reading this post, but let me assure you it was Délicieux!
Receta deTarta de Manzana en español: AQUÍ
I know you would like a piece right now....
French Apple Tart
For apple lovers this is a delicacy. It is an ideal tart to serve in any season. Very easy to make and to devour. Enjoy!
Ingredients:
- Pie dough - Pâte Brisée recipe and step-by-step: HERE
- 7 baking apples (3 for the purée, 4 to decorate)
- ½ cup white or brown granulated sugar (100 g)
- 2 Tablespoons butter (28 g)
- A pinch of nutmeg or cinnamon
- 2 Tablespoons lemon juice (30 ml)
- ¾ cup icing sugar (96 g)
- 2 Tablespoons diluted peach or apricot jam
- vanilla ice cream or crème fraîche (optional)
Instructions:
1. Prepare pie dough following the instructions in Easy Pie Crust post. While dough is in the fridge, in a skillet melt butter, add the sugar, spices and the three apples previously chopped and sprinkled with 1½ teaspoon of lemon juice. Mix well. Simmer at medium heat for 10 minutes until apples are soft and can be easily mashed with a fork or back of a spoon. Cook until thickened, and cool. 2. Preheat oven to 375˚F (190˚C). Meanwhile peel the remaining apples, cut them into thin slices and sprinkle with lemon juice to prevent them darkening. Roll the chilled dough into a 13” circle and fit on a 11” tart pan. Gently press dough down so that the bottom and sides of pan are covered. Trim of any excess dough. Fill with the cooled applesauce. 3. Arrange the apples decoratively over filling, overlapping them. Sprinkle with the confectioner's sugar and place in middle rack of the oven. Cook until apples are tender and have a golden color, about 45 minutes. While tart is still hot, brush with diluted apricot jam. Serve cold or hot. If you would like, serve it with a scoop of vanilla ice cream or crème fraîche. Notes:
a) It is not necessary to grease the pan, because this type of dough already has enough grease.
b) Use any of these apples: granny smiths, golden delicious or macintosh apples. I used fuji apples.
a) It is not necessary to grease the pan, because this type of dough already has enough grease.
b) Use any of these apples: granny smiths, golden delicious or macintosh apples. I used fuji apples.
En español: AQUÍ
This post is dedicated to my lovely daughter Topaz, may the Lord bless you with many more years of health, happiness an wisdom. Know always that you are my blue eyed princess!
My people have done two evils:They have turned away from me,the spring of living water. And they have dug their own wells,which are broken wells that cannot hold water. - Jeremiah 2:13
You are welcome to visit and follow my other blog: Delights and Wisdom.
Prune Jam, MERMELADA de CIRUELA PASA
En español: AQUÍ
Prune Jam, Mermelada de Ciruela Pasa
Prune jam ideal to use as spread or as a filling for cakes and cookies.
Ingredients:
- 1 pound prunes (455 g)
- 1 pound sugar (400 g) may be more or less to your taste
- 4 cups water (946 ml)
- ½ teaspoon vanilla (optional)
- 1 ½ Tablespoons lemon juice (20 ml)
Instructions:
1. Clean and soak prunes overnight. I buy them seedless but if yours are not seedless, it is much easier to remove the pits the day after hydrating.2. Drain the prunes and place them in a pot with 4 cups of water. Cook over medium heat for 15 to 20 minutes or until prunes are soft.3. With a hand blender or fork mash the prunes. Add sugar and lemon juice, leave on medium-high heat (20-25 minutes) stirring constantly with a wooden spoon until thickened or until desired consistency is obtained. It thickens more when cooled.4. Store in sterilized jars or leave to cool to use as a filling in cakes or cookies immediately. Notes:
Leave it overnight in water to hydrate, this helps to soften faster, meaning less cooking time, but is not necessary. You can wash, drain and cook at once without hydrating.
Leave it overnight in water to hydrate, this helps to soften faster, meaning less cooking time, but is not necessary. You can wash, drain and cook at once without hydrating.
Total time: Yield: 3 ½ cups
En español: AQUÍ
Be sure that no one pays back wrong for wrong, but always try to do what is good for each other and for all people. - 1 Thessalonians 5:15
One year ago: Guava Marmalade
Easy Cornbread Dressing or Stuffing
Indulge in the comforting flavors of the holiday season with our delectable recipe for Southern cornbread stuffing. This savory and aromatic dish is the perfect accompaniment to your festive feast, adding a delightful twist to traditional stuffing. With a harmonious blend of cornbread, herbs, and savory seasonings, our recipe is EASY to follow and promises to elevate your holiday table with its irresistible flavors and irresistible aroma. Get ready to delight your guests with this mouthwatering cornbread stuffing that will leave everyone craving for more.
I'm glad I came across it. Now it’s a part of my family recipes that I will save for generations to come. It’s the perfect Thanksgiving side dish, and my daughters and I love it all year round. It’s even more delicious with herbed gravy.
Serve this stuffing with turkey or any roast as a side dish. Enjoy!
Recipe for Cornbread Stuffing
This Southern cornbread stuffing recipe is a cherished creation from Holly Crawford, a talented freelance writer and editor whose work has graced the pages of esteemed publications like Good Housekeeping, Cosmopolitan, and Seventeen. Originally featured in Good Housekeeping magazine, this beloved recipe has stood the test of time in my family, and I am grateful to share it with you today.
If you're in search of a soft, moist, and delicious Cornbread recipe, I highly recommend my exclusive recipe found here: Homemade Cornbread Recipe, while the recipe below is ideal for creating a stuffing texture, it may not deliver the delightful treat you're after. So, for a mouthwatering cornbread that's perfect as a side dish or a snack, try my recipe today!
Ingredients:
Corn Bread
2 tablespoons vegetable oil
1 cup cornmeal
¾ cup all-purpose flour
1 tablespoon baking powder
¾ teaspoon salt
1 large egg, lightly beaten
⅔ cup whole milk
Dressing
1 loaf of firm white bread, sliced or (½ loaf of firm white bread and ½ loaf of firm whole wheat bread)
4 tablespoons margarine or butter
5 medium stalks celery, chopped
1 large onion, chopped
1 ½ cup milk
1 teaspoon black pepper
1 teaspoon poultry seasoning or (1 teaspoon of thyme, ¼ teaspoon of rosemary, 1½ teaspoon of parsley, and ½ teaspoon of salt or to taste)
3 large eggs, lightly beaten
1 cup chicken broth1. Prepare cornbread:
- Preheat oven to 350°E. Pour oil into an 8" by 8" metal baking pan; place the pan in the oven while the oven preheats.
- Meanwhile, in a medium bowl, with a spoon, mix cornmeal, flour, baking powder, and salt. Stir in egg and milk just until blended (batter will be lumpy). Spread batter over oil in a baking pan.
- Bake Corn Bread 15 minutes or until the top is browned and the toothpick inserted in the center comes out clean. Do not turn the oven off. Cool in pan on wire rack.
2. Prepare dressing:
- Divide breads between 2 large cookie sheets. and bake for 15 to 20 minutes or until golden brown, rotating pans halfway through toasting and turning slices over once. Transfer breads to wire racks to cool.
- In a food processor, pulse sliced bread 5 or 6 times or until broken into about 1/2-inch pieces. It's okay if pieces vary in size.
- Transfer bread pieces to a very large bowl. Coarsely crumble cornbread into the bowl with bread; set aside.
3. In a nonstick 12-inch skillet, melt margarine over medium heat. Add celery and onion and cook for 13 to 15 minutes or until vegetables are tender, stirring occasionally. Stir in milk, pepper, and poultry seasoning. Cook for 1 minute or just until the mixture begins to simmer, but do not boil.
4. Pour vegetable mixture over breads. Add lightly beaten eggs and broth and toss to mix well. Spoon dressing into a greased 13" by 9" glass baking dish. Bake, uncovered, in a preheated 325 F (165 C) oven for 45 minutes or until heated through and lightly browned on top.
Yield: 12 servings (12 cups).
Notes:
a) If you are not making dressing right away, cover the cornbread with foil and reserve, this cornbread stays fresh for up to 2 days.
b) If not making dressing right away, store bread pieces in large self-sealing plastic bags at room temperature for up to 1 week.
If you liked this recipe, check out these other holiday and special occasion recipes and ideas!
For everything God created is good, and nothing is to be rejected if it is received with thanksgiving. - 1 Timothy 4:4.
Gingered Pumpkin Custard
The perfect dessert to have in autumn and a delicious way to celebrate Thanksgiving month. I always use canned pumpkin, but this year I decided to make it with Dominican auyama pumpkin from our farm, harvested just in time! I hope you enjoy this pumpkin delight.
Step by step photos and in español: Aquí
Recipe for a Delicious Gingered Pumpkin Custard
Ingredients:
¾ cup sugar 2 eggs
1 ½ teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground nutmeg
1 can ( 15 ounces) solid- pack pumpkin or fresh pumpkin see note below.
1 ¼ cups half-half
2-3 teaspoons ground ginger
Whipped cream for decorating (optional)
Sprinkles for decorating (optional)
Instructions:
1. Preheat oven to 375 F grease 1 ½ quart casserole or 8-inch glass baking dish. Variation: for individual servings, pour custard mixture into 6 or 8 ramekins or custard cups. Place on a baking sheet. bake for 35 to 40 minutes or until knife inserted in center comes out clean.
2. Combine sugar, eggs, cinnamon, salt and nutmeg in medium bowl; mix well. Add pumpkin and half-and-half, mix until well blended. Pour into prepared dish. Sprinkle ginger evenly over top of pumpkin mixture.
3. Bake 45 minutes or until knife inserted in center comes out clean. cool in wire rack at least 20 minutes before serving. serve warm or at room temperature. garnish with whipped cream and sprinkles.
Note:
Substitute for canned pumpkin: You'll need 3 pounds of pumpkin, after boiling and draining it reduces to approximately 1 pound and a little more (16oz).
Steam cook with very little water until pumpkin is tender. Mash and drain well in a strainer or cheesecloth to remove as much water as possible. It is best to use the pumpkin that is best to make pies, but in this case I used the auyama which is the pumpkin grown here in D.R. The only variation that I found with the auyama pumpkin, is that custard comes out darker in color and has a more fibrous texture, but it’s equally delicious.
He who is not with me is against me, and he who does not gather with me scatters. - Matthew 12:30
Easy Pie Crust
Looking to effortlessly create a delectable pie crust? Look no further...
For those seeking a homemade pie crust rather than a store-bought frozen alternative, I've got the perfect dough recipe for quiches and sweet and savory pies. This foolproof recipe is ideal for first-time dough makers, ensuring a seamless experience.
If you're accustomed to purchasing pre-made pie crusts but have an interest in crafting your own, or if you're a DIY enthusiast, I'll divulge a time-tested pie crust recipe that has been my go-to for years. Additionally, I'll provide tips on customizing it for various recipes. This egg-free recipe promises delightful results every time!
Recipe for an Easy All-Butter Pie Crust (Pâte Brisée)
Ingredients:2 ½ cups all-purpose flour, plus extra for rolling
1 cup (2 sticks) unsalted butter, cold, and cut into 1-inch cubes (can be substituted with margarine)
1 teaspoon salt
1 teaspoon granulated sugar (for sweet pies I use 3-5 teaspoons)
4 to 6 Tablespoons cold water
Egg Wash for a pie: Optional. Gives the top crust a glossy finish and a nice golden color.
Lightly beat the egg yolk with milk and brush on the surface of the pie with a pastry brush.you'll need:
1 large egg yolk
1 Tbsp heavy cream, half and half, or milk
Instructions:
6. Add filling to the pie.
Do not extend crust beyond the edges of the plate, to avoid breakage or burned edges.
To prevent pie edges to burn you could use Pie Crust Shields such as:
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1 Tbsp heavy cream, half and half, or milk
Instructions:
1. Cut the sticks of butter into 1-inch cubes and place them in the freezer for 20 minutes so that they become chilled.
2. Combine the flour, salt, and sugar in a bowl. This can also be done in a KitchenAid mixer or a food processor. Mix on low speed until combined, about 30 seconds. Add the butter and toss with your hands to coat each butter cube with flour, then mix on low (stir) until the butter lumps resemble coarse meal, with pea-sized pieces of butter. If you are using a stand mixer, I recommend covering the machine with a kitchen towel, as there may be a little flour splashing.
3. Add ice water one Tbsp at a time, pulsing until the mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again. It is better to under-process than over-process. This step could be done by hand, which is how I prefer to do it sometimes.
4. Remove dough from machine and place on a clean surface. Gently shape into two discs. Knead the dough just enough to form the discs, do not over-knead. Little bits of butter in the dough should be seen, this is what makes the crust to be flaky. Sprinkle a little flour around the discs. Wrap each disc in plastic wrap and refrigerate at least 30 minutes.
5. Remove one crust disk from the refrigerator. Roll it out with a rolling pin on a lightly floured surface to form a 12-inch circle, about 1/8 to 1/4 inch thick. As you roll out the dough, check if it is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to prevent sticking. Carefully place the rolled-out dough onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.
6. Add filling to the pie.
7. Roll out the second disk of dough. Remember to cut 3 slashes or small shapes for steam vents, and gently place them on the top of filled pie. Pinch edges firmly together. Trim excess dough with kitchen scissors, leaving a ½ - ¾ inch overhang. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Flute edges using thumb and forefinger or press with a fork.
To prevent pie edges to burn you could use Pie Crust Shields such as:
This is an a homemade pie crust shield, this option works well and can be done for all types and sizes of pans.
Variations of this crust
a) Butter and shortening for flaky crust: Use ½ cup (1 stick) unsalted butter ½ cup of all-vegetable shortening and 2 Tablespoons granulated sugar or ½ cup of confectioner’s sugar. Check my Apple Pie Flaky Dough recipe in Vermont Style Apple Pie.
b) A butter crust with ground almonds for sweet pies: Use 2 cups of flour, and ½ cup of ground blanched almonds or almond flour and use 1-2 heaping teaspoons of brown sugar. Follow the directions for the All Butter Pie Crust (Pâte Brisée) above.
c) Chocolate Pie Dough: Substitute 1/4 cup of flour for 1/4 cup of cocoa powder and add 5-7 Tablespoons of superfine sugar. Proceed to follow all the steps in the preparation of Pâte brisée.
d) Pre-baked Pie Crust. Ideal for Quiches and Custard Pies: Follow all the steps above for the All Butter Pie Crust (Pâte Brisée) until you reach the point where it says to add the filling. Instead of adding the filling, freeze the crust in the pan for 30 minutes. This is an essential step in pre-baking; otherwise, the crust will slip down the sides.
When the pie crust is sufficiently chilled, line it with wax paper or aluminum foil. Fill it up to two-thirds full of pie weights, dry beans, or rice. Bake at 375°F with the weights for 20 minutes. Remove from the oven, let it cool for a few minutes, and carefully remove the pie weights. Poke small holes in the bottom of the pie crust with a fork and return to the oven (without the weights) for an additional 10 minutes, until the crust is golden. Cool completely before filling. You may need to tent the edges of the pie with aluminum foil when you bake your pie to prevent the edges from getting too dried out and burnt. Note: The beans or rice you use as weights can be saved in a zip-lock bag for future baking use.
How to Make a Lattice Top on a Pie
Here is the easiest way (for me) to do a lattice top, it can also be done directly in the pie filling but if you are a new baker, the way I show you today is better because you have more flexibility to correct any errors and do not take the risk of dirtying the stripes of dough with the filling. I hope the pictures help you get the idea.
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If you found this Easy Pie Crust step-by-step guide helpful, you'll love Mari's collection of delectable recipes:
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But the fruit of the Spirit is love, joy, peace, patience, kindness, goodness, faithfulness, gentleness and self-control. Against such things there is no law. - Galatians 5:22-23.
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