Pumpkin Challah

 

This recipe was inspired by one of our readers Beth.  She sent me her recipe and between that one and my overnight bread recipe I settled on this recipe that can be stirred up the day before you plan to bake it.It made 3 braids. ..one for Thanksgiving. .one for French Toast the next morning. .and the Third set aside for Bread Pudding. 

• 1 1/2 tablespoons yeast
• 1 cup warm water
• 4 tablespoons canola oil
• 1/4 cup melted butter
• 4 eggs
• 1/2 cup honey
• 1 tablespoon salt
• 1 15 ounce can pumpkin puree
• 2 teaspoons cinnamon
• 1/2 teaspoon ginger
• 5 cups white flour
• 2 cups whole wheat flour

1. Put all the ingredients in your mixer bowl in the order given. .or if you want to mix it by hand. .put all the ingredients but the flour in a large bowl, stir well to combine and then stir in the flours.
2. Do not try to knead it. ..it will be too soft.
3. Turn the dough into an icecream pail or other similar sized bowl.  Cover well with plastic wrap. .no not try to seal the bowl with the lid. .it will pop open.
4. Let rise on the counter several hours and then refrigerate overnight.
5. In the morning. .divide the dough into orange sized balls and roll between your hands into long strips.
6. You can either braid with three strands. .or do other braid variations. ..it really doesn't matter as long as it fits well onto a cookie sheet to bake.
7. Fit the braids on a greased cookie sheet or one lined with parchment paper.
8. Let rise until doubled. ..brush with a beaten egg which has been combined with a tablespoon of water.
9. Bake in a 350 F oven for 25 minutes but check to be sure that it is evenly browned and the challah offers resistance to pressure. 

Pumpkin Pie

For Flash back Friday Pumpkin Pie is on the menu. This particular recipe for Pumpkin pie comes from my mom. I still have the Libby's can label she peeled off many years ago. It's a family favourite in our home. Each slice gets topped with a large mound of sweetened whipped cream. A perfect Thanksgiving dessert.

• 1 unbaked pie shell (I always use the recipe on the Tender flake box for this pie)

Filling

• 2 eggs-slightly beaten
• 1 3/4 cups pure pumpkin (14 oz or 398ml can)(not ready to eat pumpkin pie filling)
• 3/4 cup white sugar
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/4 tsp cloves
• 1/2 tsp ginger
• 1 2/3 cup evaporated milk (370ml can)

1. Mix all the above ingredients together. 
2. Pour into unbaked pie shell.
3. Bake in 400º oven for 15 minutes. 
4. Turn oven down to 350º and bake another 45 minutes. Test to see if filling is baked by inserting a thin knife into pie filling. Once it comes out clean the pie is fully baked.
5. Cool. Serve with sweetened whipped cream. 

Thanksgiving Cupcakes

My daughter-in-law made these cupcakes last year for a family occasion in which we were giving thanks. No kidding! There are other days in which to give thanks! But since we are nearing the actual Thanksgiving holiday in the USA, I thought I'd post these now. I found out, after the fact, that this is a Betty Crocker idea, however the cupcake recipe is an old family favorite, I posted a while back. I will post it again for convenience.

Ingredients:

• 3/4  cup sugar 
• 2 eggs
• 2/3 cup oil
• 1 cup buttermilk
• 1 tsp vanilla
• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 4 tablespoons baking cocoa
• 1/2 teaspoon salt

Method:

1. Mix sugar and eggs well, gradually beating in the oil, then the buttermilk and vanilla.
2. Stir in combined dry ingredients. Sift if the cocoa is lumpy.
3. Fill paper-lined muffin tins 3/4 full. Makes 12 large or 18 medium sized cupcakes. 
4. Bake at 350° F for 20 min. Remove to cooling rack.

Frosting and Decor:

• 1/4 cup butter, soft
• 2 cups icing (confectioners) sugar
• 3 tablespoons baking cocoa, sifted
• 4 - 5 tablespoons milk
• 1/2 teaspoon vanilla
• corn candy
• chocolate sprinkles
• candy for eyes, optional

Method:

1. In a small deep bowl, beat butter, sugar and cocoa with wooden spoon until smooth.
2. Add milk and vanilla, stirring until smooth.
3. Spread cupcakes using a butter knife. Add chocolate sprinkles.
4. Add a little more confectioner's sugar to the leftover frosting to firm it up a bit and, using a piping bag or small zip-lock with a hole cut in the corner, pipe the heads for the turkeys.
5. Add corn candy for feathered tails and beaks.

Old Fashioned Chocolate Molasses Cookies

I had been looking for a recipe that my mother in law used to make. A chocolate and a molasses cookie all in one. And find it I did, written on a small piece of paper. My mom did the same. Recipes were jotted down on whatever piece of paper was handy. Often it was written on the back of a used envelope, everything got recycled! Now I wish that I had all those pieces of paper in my recipe collection.

• 3/4 cup shortening
• 1 cup sugar
• 1/2 cup molasses
• 1 egg
• 1 teaspoon vanilla
• 3/4 cups milk
• 3 cups flour
• 1/2 cup plus 2 tablespoons cocoa
• 1 teaspoon baking soda
• 1 teaspoon salt

1. Cream shortening, sugar and molasses together.
2. Add egg and vanilla and mix until well blended.
3. Sift flour, cocoa, baking soda, and salt together.
4. Stir into creamed mixture alternately with the milk until well mixed.
5. At this point you can make drop cookies by dropping rounded teaspoonfuls of the dough on a baking pan lined with parchment paper or add enough flour to make a dough that can be rolled, then cut with a cookie cutter.
6. Bake in a 375º oven for 10 to 12 minutes.
7. Frost with a plain vanilla icing.
8. Yield: 2 dozen cookies. My cookies were rather on the large size, just like I remember them.

Vanilla Icing:

• 2 cups icing sugar
• 1 1/2 to 2 tablespoons softened butter
• 1 teaspoons vanilla
• 3 to 4 tablespoons milk

1. Combine and stir till smooth and well blended. If necessary add more icing sugar or milk for spreading consistency.

Bread for the Journey

More and more it seems the world around me is choosing to come against the truth of God's Word. Some of these voices, strong and bold, can confuse me and sometimes because of the labels they attach to anyone who does not have their strong point of view I am silenced. What should I do?

I need to go back each day to the one who is the truth. I need to open the Word of God and with the help of the Holy Spirit read it and hide it in my heart. I need to test the very words that are coming from pulpits and be like the Bereans who searched the scriptures to make sure they were being taught what was true. I need to listen to teaching that is Biblically sound. I need to know that there are popular false teachers in my circles. I need to be a disciple of Jesus, following him closely.

I need to meditate on passages like Psalm 19: 7-14,

The law of the Lord is perfect, restoring the soul;
The testimony of the Lord is sure, making wise the simple.
⁸ The precepts of the Lord are right, rejoicing the heart;
The commandment of the Lord is pure, enlightening the eyes.
⁹ The fear of the Lord is clean, enduring forever;
The judgments of the Lord are true; they are righteous altogether.
¹⁰ They are more desirable than gold, yes, than much fine gold;
Sweeter also than honey and the drippings of the honeycomb.
¹¹ Moreover, by them Your servant is warned;
In keeping them there is great reward.
¹² Who can discern his errors? Acquit me of hidden faults.
¹³ Also keep back Your servant from presumptuous sins;
Let them not rule over me;
Then I will be blameless,
And I shall be acquitted of great transgression.
¹⁴ Let the words of my mouth and the meditation of my heart
Be acceptable in Your sight,
O Lord, my rock and my Redeemer.

I'll leave you with these verses from the book of Jude.
A Call to Persevere
¹⁷ But you must remember, beloved, the predictions of the apostles of our Lord Jesus Christ. ¹⁸ They said to you, “In the last time there will be scoffers, following their own ungodly passions.” ¹⁹ It is these who cause divisions, worldly people, devoid of the Spirit. ²⁰ But you, beloved, building yourselves up in your most holy faith and praying in the Holy Spirit, ²¹ keep yourselves in the love of God, waiting for the mercy of our Lord Jesus Christ that leads to eternal life. ²² And have mercy on those who doubt; ²³ save others by snatching them out of the fire; to others show mercy with fear, hating even the garment stained by the flesh.
Doxology²⁴ Now to him who is able to keep you from stumbling and to present you blameless before the presence of his glory with great joy, ²⁵ to the only God, our Savior, through Jesus Christ our Lord, be glory, majesty, dominion, and authority, before all time and now and forever. Amen.

Pumpkin Dulce de Leche Tarts

This is as much a serving idea as it is a recipe.

I purchased a mini cheesecake pan with twelve 1/3 cup portion removable bottoms.

I used my regular favorite pastry and rolled it thinner than I would normally for a pie.

When you line a straight-sided pan with pastry you need to remember that as you fold the crust around the edges it will double in places.. . and therefore the crust must be rolled paper thin.

It was a bit tedious but I surely will be making lots of little straight sided pies of all kinds.

• pastry for a double crust pie
• 1 - 14 oz or 398 ml can pure pumpkin
• 1/2 cup sweetened condensed milk or Dulce de leche (which is condensed milk that has been slowly cooked to a caramel color
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cloves
• 2 eggs
• 1/2 cup whipping cream
• 1/2 teaspoon salt

1. Roll the pastry thin on a pastry mat. Cut out rounds. . .(you will need to experiment for your muffin or mini cheesecake pan on the size of your cutouts)
2. Roll the cut out round paper thin (use additional flour to keep it from sticking and then use a bench scraper to carefully lift it)
3. Fold the pastry dough into a parachute-shaped and gently nudge it into your mini cheesecake tin. Use a small straight-sided item. ..I used a flat lipstick tube to gently tap the bottom flat.
4. Cut away the excess with a sharp knife and refrigerate the prepared pan until you are ready to fill it.
5. Combine the remaining ingredients with a hand mixer on medium speed until well combined.
6. Fill the mini cheesecake cups until nearly full.
7. Bake in a preheated 375 F oven for about 45 minutes on the bottom rack. You do not want to under bake as your pastry will be pale and the little pie will be too soft.
8. Cool for about 20 minutes and then carefully remove to a rack to cool completely.

I made these ahead of time. ..froze them and warmed them on a cookie sheet for about 15 minutes.

Serve with a spoon of whipped cream on the side.

This is enough batter to fill twelve 1/3 cup tins

Feta and Tomato Stuffed Chicken Breasts

This is a recipe I got from my son in law Jason who really cooks without a recipe and always serves up wonderfully flavourful entrees. It is delicious and quick to make, and I came up with a recipe from what he said he thought he had added, and it turned out really good. These can be done on the BBQ or baked in the oven. 

Ingredients:

• 4 boneless skinless chicken breasts
• 1 cup feta cheese
• 12 cherry tomatoes, cut into quarters
• 1/4 cup fresh basil, chopped
• 1/4 cup green or red pepper, chopped fine
• 2 tablespoons olive oil
• 1/2 tsp dry basil
• 1/2 tsp dry oregano 
• 1/2 tsp each fresh ground pepper and salt

Method:

1. Wash chicken and pat dry with paper towel.
2. Slit each chicken breast with a sharp knife making a pocket.
3. Stir together feta, cut up tomatoes, basil and peppers. 
4. Stuff pockets of chicken with feta mixture.
5. Brush both sides of each filled chicken breast with olive oil and sprinkle with dry spices and salt and pepper.
6. Bake uncovered in 375º oven for 35 minutes or BBQ for 20 -25 minutes with the lid closed. Internal temperature needs to be 165º.

Sweet & Salty Potato Chip Cookies

Who would have thought potatoes belonged in a cookie? I first heard of the concept from a friend and since 'sweet and salty' always appeals to me, I had to give her potato chip cookie recipe a try!  Though the ones dipped in chocolate seem to be the favorite, I prefer them plain.  Here is my version of my friend's recipe.

• 1 cup butter
• 3/4 cup brown sugar
• 3/4 cup granulated sugar
• 1 teaspoon vanilla
• 2 eggs
• 2 1/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 4 cups coarsely crushed potato chips (10 oz. / 275 gr bag)
• 1 cup pecans, chopped
• 1 8 oz / 225 gr package semi-sweet chocolate (optional, for dipping)

1. In mixing bowl, cream butter and sugars until light and fluffy.
2. Add eggs and vanilla and mix well.
3. In a separate bowl, combine flour, baking soda, salt, chips, and pecans.
4. Slowly add flour mixture to mixing bowl and mix until well combined.
5. Scoop out rounded tablespoon-sized mounds of dough (or used Pampered Chef cookie scoop) and form into balls.  
6. Place on cookie sheet lined with parchment paper leaving a space between cookies.
7. Flatten the cookies slightly, using the bottom of a drinking glass dipped in sugar.
8. Bake at 350°F for about 10 minutes, or until golden.  (The larger the cookie...the longer the bake time.)
9. Cool completely on wire rack.
10. For chocolate dipped cookies: Melt the chocolate slowly in the top of a double boiler...or for short bursts of time on medium power in the microwave.  Stir until smooth.  Dip each cookie almost halfway into the chocolate.  Place on rack to harden...or place in fridge to speed up the process. 

Yield: about 3 dozen cookies

Butternut Squash Soup

It's that time of the year. The squash is fresh from the garden and the cool fall days make soup a favorite.

• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 1/2 tablespoons ginger root, minced
• 3 pounds butternut squash, peeled, seeded and cut into chunks
• 2 apples, cored and cut into chunks
• 1 carrot, thinly sliced
• 4 cups chicken broth (or vegetable broth)
• 1 teaspoon salt
• 1/4 teaspoon pepper
• dash of nutmeg
• 1/2 cup cream

1. Melt butter in large pot, over medium heat.
2. Add garlic, onion and ginger root.  Cook and stir for about 10 minutes, or until soft.  
3. Add broth, squash, apples and carrot.
4. Cover and simmer for about 30 minutes, or until very tender. 
5. Purée soup using a handheld immersion blender.  (Can also be done in a regular blender in small batches.)
6. Return pot to stove and re-heat on medium-low heat.
7. Add seasonings and cream and heat until steaming, stirring as necessary.

Serve with savory cheddar scones or French bread for a delicious lunch. 

Shortbread Pecan Fingers

It is that time of year when I start baking for Christmas. It may feel early to some of you but hey it snowed here this weekend so I am ready to get started. This is a delicious crispy, melt in your mouth kind of cookie. They are one of my favorites on the Christmas cookie tray. They freeze well and can easily be made a few weeks in advance of serving. Dipping the tips in melted chocolate would be a pretty variation.
Looks like a plate ready for Santa.

Ingredients:

• 1 cup butter, softened
• 1/2 cup icing sugar
• 2 cups flour
• 1/2 teaspoon salt
• 1 cup pecans, finely chopped
• Additional icing sugar for sprinkling on cookies

Method:

1. Cream butter and icing sugar till well mixed.
2. Combine flour and salt and stir into creamed mixture.
3. Stir in pecans which have been finely chopped, this dough will be crumbly but will gather quite nicely into a ball as you can see in the photo.
4. Shape dough into 3" finger lengths. 
5. Place on parchment lined cookie sheets.
6. Bake in a 350º oven for 18 to 20 minutes or until lightly browned.
7. Cool cookies for 5 minutes, then dust with icing sugar over top. I used a sieve to do this.
8. Yield: 2 1/2 dozen