Pumpkin Pie Cupcakes

What a treat it was for me to have our youngest daughter surprise me with these wonderful delicious cupcakes that aren't really like a cupcake at all. They have the texture of pumpkin pie, dense and moist. Topped with whipped cream and pecans, it was the perfect dessert for my favorite season.

• 15 ounce can pumpkin puree
• 1/2 cup sugar
• 1/4 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 3/4 cup evaporated milk
• 2/3 cup flour
• 2 teaspoons pumpkin pie spice*
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda

1. mix pumpkin, sugar, brown sugar, eggs, vanilla and milk
2. add the dry ingredients.
3. fill 12 greased muffin tins.
4. bake at 350 for 20 min
5. cool in pan for 20, remove and refrigerate for a minimum of 30 minutes. 

* We make our own spice blends, and this is what Emily used to make two teaspoons. 

• 1 1/4 teaspoon cinnamon
• 1/4 teaspoon of each, cloves, ginger and nutmeg. 

Holiday Fruitcake

This is my favorite fruitcake, one that I have baked every Christmas for many years. My friend Joyce passed this recipe on to me after I raved about how good it was after I tasted it at her house.
Every year when the Christmas season approached I remember how my Mom would ask if I was baking fruitcake again and could she have some, wish I could still be baking for her.

Slices of this fruitcake are a pretty addition to any tray of goodies, not only does it look good it is filled with fruits, nuts, and coconut. What's not to like?

• 1/4 cup butter
• 1 cup sugar
• 3 eggs
• 1/2 cup milk
• 1 teaspoon almond extract
• 2 teaspoons vanilla
• 1 cup flour
• 2 teaspoons baking powder
• 2 cups raisins..I used 1 1/2 cups raisins and 1/2 cup dried cranberries
• 1 1/2 cups coconut
• 1/2 cup mixed glace fruit
• 1 cup glace cherries I used 1/2 cup green cherries and 1/2 cup glace pineapple, sometimes I use half green and the other half red, your choice of what you like
• 1 cup sliced almonds
• 1 cup chopped walnuts I used 3/4 cup walnuts and 1/2 cup sliced filberts, again use whatever nuts you like
• 200 g pkg of baking gums. They look like small gumdrops and are in the baking aisle at the grocery store.

1. Mix fruits, coconut, nuts and gumdrops in a large bowl and set aside.

2. In another bowl cream butter and sugar

3. Add eggs, vanilla, and almond extract, and blend until smooth

4. Combine flour and baking powder and add to the creamed mixture alternately with milk and mix        until well blended.

5. Pour over mixture of fruits, nuts, coconut, and gumdrops and stir until well combined

6. Divide between 4 small loaf pans (approx 7" x 3 1/2" x 2") double lined with waxed paper.

7. Bake in a 300º oven for 1 1/2 hours

8. Remove from oven and allow to cool on a cooling rack.
9. Freeze in freezer bags, leaving waxed paper on the loaves.

Happy Thanksgiving to our fellow Americans!

Butterhorns

Butterhorns were my mom's signature baked goodie. She often made these for her Ladies group and we all were very happy when Ladies group was at our house. I was wondering if this is considered a Mennonite food since it isn't really a Danish. I discussed it with Anneliese and she thought it is considered Mennonite. My mom always put crushed walnuts on her butterhorns but I tried it with some Lemon Cheese in the center and they were quite delicious as well. You can find the Lemon Cheese Recipe here.

Butterhorns

• 1 tablespoon yeast
• 1 teaspoon sugar
• 1/4 cup warm water
• 1/2 cup milk
• 1 egg
• 2 cups flour
• 1 1/2 tablespoons sugar
• 1/2 teaspoon salt
• 1/2 cup real butter

1. Put the yeast and sugar in a small bowl, add the warm water and let sit 10 minutes.
2. Measure the flour, second amount of sugar and salt into a bowl.
3. Cut the butter into the flour using a pastry blender. You should have very small pieces of butter when you are done it should look like oatmeal.
4. Warm the milk until the chill is off.
5. Add the slightly beaten egg to the milk.
6. Add the yeast, milk, egg into the dry ingredients.
7. Stir well until it all blended together. It will be a batter, not a kneadable dough.
8. The dough will double, so move the dough to another bowl if it is not large enough.
9. Cover the bowl with plastic wrap and refrigerate at least 4 hours or overnight.
10. Sprinkle flour on your counter.Roll the dough into a 1/2 inch thick rectangle. The dough will be sticky, but. .stick with it. You can use flour to make it easier.
11. Cut 3/4 inch strips, twist them and roll up as shown.
12. Put the twists on a greased pan.
13. Cover with a tea towel. Let rise about 1 hour or until doubled in size.
14. Bake at 400 for about 10 - 15 minutes.
15. Crush FRESH walnuts. . in the food processor or chop them very finely.
16. Make an icing of 1 cup icing sugar, 1/2 teaspoon vanilla, and enough milk to make a spreadable consistency.
17. Ice and then dip the Butterhorns in the crushed nuts.

If you want to put some Lemon on your Butterhorns instead of crushed nuts. Put a teaspoon of Lemon Cheese in the center of your Butterhorn just before baking.
They freeze very well. I put them on a cookie sheet, freeze them and then slip them into zip loc bags. To serve, allow to come to room temperature.

Roast Chicken Dinner

You can find all kinds of wonderful ways to do roast chicken on different cooking sites. There are recipes that call for spreads to be put under the skin, savory bastes, ideas on how to add flavor etc and I know they are very good. The only problem I have with most that I’ve seen is that they don’t give you enough roasting time. The reason being (I think) is that you don’t want the meat to dry out. I have found, however that if you roast the chicken on its tummy (breast down) it does not dry out and it tastes better. My recipe is very basic, but it gives you a good start if you’ve never roasted a chicken, and you’ll find it surprisingly flavorful too. This is one of my favorite meals.

What you will need:

• a roasting chicken (3 lbs is average)
• 1 teaspoon salt
• pepper
• Lawry's seasoning salt
• a roasting pan ( I like the black, speckled ones best)

Directions:

1. Spray roasting pan with Cooking Spray
2. Wash  chicken and remove any extra fat.
3. Season inside and outside with salt, pepper and some Lawry’s seasoning salt.
4. Place, breast down, in roaster and roast with lid OFF for 1/2 hour at 375 F. Turn down temp to 325 F or 350F and continue roasting with lid ON for another 1 – 1/2 hours, during which time you can also add vegetables such as: potatoes, yams and/or carrots. (broccoli only needs about the last 20 minutes) Sprinkle vegetables with a little salt and pepper.
5. Remove chicken from pan, using a large lifter, place on cutting board. If you’re also roasting vegetables, transfer them to a serving dish (I like to use an oven safe dish so that I can keep these warm in the oven while making the gravy etc. (turn oven down to 200 F)

Easy Gravy:

1. Place roasting pan on stove-top element. Mix 2 tablespoons flour and 1 cup water well in a small sealed container. Add to hot gravy drippings in roasting pan, cooking and stirring continuously, until done. To thicken add more flour water mix, to thin add more water.

How to serve or cut up the chicken:

You can serve it whole (family style) or carved.
To carve a small chicken like this you are pretty well just removing the skin and bones.

• Lay the chicken on a cutting board on its tummy. 
• Remove wings and legs. Cut through each leg at joint to separate into drumsticks and thigh.
• Remove any small parts of meat on the back and then discard the bones. 
• Turn over and take the breast meat off the bone and slice. If the chicken is well done it will all come off very easily.
• Drizzle with a small amount of gravy and serve or put back in 200 F oven (covered) to keep warm. 

Tip: If you plan to do a larger roasting chicken for company, count ½ hour/lb for roasting. Plan to have it ready 30 min. before serving time so you can make gravy etc. while it rests. This way you’re not trying to do five different things at once when your company walks in.

Black Bottom Cheesecakes

Don't click away . . . these are a lot easier than you think. For flashback Friday I'm re-posting this recipe (originally posted in November 2009), a favorite from my sister, Monika. These delicious little cheesecakes with a "baked in" cream cheese filling and decorated simply with some cherry pie filling create a melt in your mouth goodness - deserving a second look and try -  not just for Christmas but for an anytime great way to add to a buffet.

Ingredients:

Filling:

• 1 - 8 oz pkg cream cheese
• 1/3 cup sugar
• 1 egg
• pinch salt
• 1/2 tsp vanilla
• 1/2 cup chocolate chips, optional

Cupcakes: (to make 48 mini muffins or 24 - 36 medium)

• 2 1/2 cups flour
• 1 1/4 cups sugar
• 1/3 cup baking cocoa, sifted
• 1/2 tsp salt
• 1 1/2 tsp soda

• 1 large egg
• 1 1/2 cups water
• 1 1/2 Tbsp vinegar
• 1/2 cup oil
• 1 tsp vanilla

topping:

• 1 can cherry pie filling

Method:

1. In small bowl, blend filling ingredients until smooth, with mixer. Set aside.
2. In medium bowl, combine dry ingredients.
3. In large mixing bowl, beat egg, water, vinegar, oil and vanilla.
4. Stir in dry ingredients, until smooth. Will be a tad runny. 
5. Fill well greased mini muffin tins 3/4 to almost full (1/2 full if using medium size) . 
6. Drop a 3/4  tsp of cheese filling in center of each mini cupcake. If using medium size cupcakes you can add a small tsp of cherry filling or some chocolate chips beside the cream cheese.
7. Bake mini muffins at 350º F for 13 min ( medium size for 18 - 20 min). 
8. Let cool in pans for 5 - 10 minutes before gently removing to wire rack. These freeze well.
9. Serve with a dollop of cherry pie filling on top. 

Butter Pecan Pumpkin Squares

These Butter-Pecan Pumpkin Squares would be a nice alternative to Pumpkin Pie. They have a good base and the filling stays moist and is very similar to pumpkin pie filling.

Base Ingredients:

• 1/2 cup sugar
• 1-1/2 cups flour
• 1/2 cup butter, softened

Filling Ingredients:

• 1 - 15oz. can of pure pumpkin (2 cups pumpkin if you make your own)
• 1/4 cup milk
• 2 eggs, beaten
• 3/4 cup sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt

Topping Ingredients:

• 1/2 cup brown sugar
• 2 tablespoons butter, softened
• 1/2 cup chopped pecans

Preheat oven to 350 degrees.

1. To prepare base: Combine sugar, flour and butter in a bowl with pastry cutter until crumbly. Press into 12 x 8 x 2 inch greased baking dish. Bake in preheated oven for 8 to 10 minutes until slightly browned and puffed. Set aside to cool.
2. To prepare filling: Combine pumpkin, milk, eggs, sugar, cinnamon, nutmeg, and salt with electric mixer until smooth. Pour over baked crust. Bake in preheated oven for 30 to 40 minutes or until slightly firm.
3. To prepare topping: Combine brown sugar and butter in small bowl with pastry blender until crumbly. Add nuts and stir to mix. Sprinkle over pumpkin filling and return to oven for about 10 more minutes until mixture is bubbly and browned.
4. Cool thoroughly before cutting into squares.
Yield: Approximately 36 squares, 2 by 2 inches.

Cranberry Apple Chutney

Cranberries pair so perfectly with Turkey and even more my favourite...

Turkey sandwiches.

If you enjoy cranberry sauce then this simple quick chutney might become another option to try.

It is a little less sweet than regular cranberry sauce and has a hint of savoury.

It makes a beautiful hostess gift and if you make it a few weeks before the holiday and store it in the refrigerator you are ahead of the game.

• 1 cup sugar
• 1/2 cup brown sugar
• 3/4 cup water
• 4 cups fresh cranberries
• 1 cup dried cranberries
• 2 large tart apples, peeled and diced
• 1 medium onion, diced
• 1/4 cup apple cider vinegar
• 1/2 teaspoon cinnamon
• 1/8 teaspoon ginger
• 1/4 teaspoon salt

1. In a large saucepan, combine all the ingredients and bring to a simmer over medium low heat.  Stir often to keep from scorching.
2. Simmer uncovered about 30 - 35 minutes.  
3. Pour into sterilized 8 ounce jars and seal. Refrigerate until you use it.

Makes 6 cups.

Pear or Apple Bran Muffins

I've made these muffins several times in the past while.

They are adaptable to what you have handy. Try adding fresh or frozen blueberries or a finely chopped nectarine in place of the apples or pears and dates or dried blueberries instead of the raisins.

 There's lots of bran in them and stored in the fridge or freezer, they stay moist and delicious.

• 1 cup flour
• 1 1/2 cups natural wheat bran (not the cereal)
• 1/2 teaspoon baking powder,
• 1/2 teaspoon salt, 
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg

1 beaten egg

1 cup brown sugar

3 tablespoons molasses

1 cup buttermilk

1/3 cup melted butter

1 pear or apple, peeled and chopped into small pieces

1/2- 3/4 cup raisins or Craisins (dried cranberries)

1/2 cup chopped pecans (opt.)

1. Preheat oven to 375 º F.
2. Combine all dry ingredients in a bowl.  Set aside.
3. Combine all wet ingredients in another bowl, mixing well with a mixer. 
4. With a spatula, stir dry ingredients into wet mixture being careful to not over mix.
5. Fold in pear, raisins and pecans.
6. Spoon into lightly oiled muffin cups- about 2/3 full.
7. Bake at 375 º F for 15 minutes or until a toothpick inserted into a muffin comes out clean.
8. Makes 1  1/2 dozen medium sized muffins.

Note: I always loosen the muffins and tip them sideways in the pan as soon as they come out of the oven. This keeps them from sweating as they cool.

You'll want to try one hot out of the pan with a pat of butter!

Black Forest Cherry Cake

Today in Canada we observe Remembrance Day. I'm wearing my Red Poppy which has become a symbol here for the fallen soldiers that have given their lives for freedom and peace. On the eleventh day of the eleventh month at eleven o'clock. . ..I'll pause to remember.

Black Forest Cherry Cake

I almost didn't post this recipe since it is so similar to Anneliese's Black Forest Birthday Cake.
I did think though that some may not know how to make Cherry Pie Filling from scratch so I decided to post it. It is nearly like Anneliese's . . .be sure to check her picture . . .it is just so picture perfect. This Cherry Pie Filling is less sweet and has many more cherries than canned. I always have a can of Cherry Pie Filling for days that I'm in a hurry but when time allows, this really tastes wonderful.

• 1 Duncan Hines Swiss Chocolate Cake Mix or . .make this homemade dark chocolate cake
• 1 package instant chocolate pudding (2 cups milk size)
• 1 pint whipping cream
• 2 tablespoons instant vanilla pudding mix
• 1 recipe cherry pie filling
• shaved chocolate for garnish

1. Make the cake according to directions. . .bake in two 9 inch pans.
2. Make the pudding according to directions and refrigerate until the cake layers have cooled.
3. Make one recipe Cherry Pie Filling and allow to come to room temperature.
4. Whip the cream and the vanilla pudding mix together and refrigerate until assembly.

Cherry Pie Filling

• 3 cups frozen or fresh pitted Montmorency Pie Cherries (now. . finding them may prove to be the biggest problem. I had a supplier and they stopped selling them and now I will be planting my own tree. These cherries have a beautiful color and flavour. I find the easiest way to pit cherries is with the tip of a potato peeler.
• 1/2 cup sugar
• 2 tablespoons cornstarch

1. Put the frozen or fresh cherries in a microwave safe measuring cup. Heat on high for one minute. . stir and repeat until the cherries begin to release juice.
2. Add the combined cornstarch and sugar.
3. Stir well. Heat on high until it is thickend, the juices have cleared and it is bubbling.
4. Stir well every few minutes.

Assembling the cake

1. Cut both the cake layers in half. Put the first layer on a cake plate.
2. Spread half the pudding on the first layer.
3. Add the next layer of cake.
4. Put half the Cherry Pie Filling on this layer.
5. Add the third layer of cake. . and top with the second half of pudding.
6. Add the last layer of cake.
7. Spread the whipping cream all over the cake. . .reserving 1 cup or so to pipe around the edge.
8. Put the Cherry Pie Filling in the center.
9. Chill until ready to serve.
   

Mexican Meatballs

This is one of my standby recipes that has been a favorite of our family since the boys were little.

You can adjust the spiciness of the dish by using less salsa.

•  2  pounds lean ground beef
• 1 medium onion, chopped fine or grated
• 1 clove garlic, minced
• a small handful of fresh chopped parsley
• 1 package taco seasoning
• 1 egg

1. Mix together all the meatball ingredients in a medium mixing bowl.
2. Line a cookie sheet with parchment paper for easy cleanup.
3. Using a small spring-loaded ice cream scoop, make meatballs and put them on the cookie sheet.
4. Bake them at 400 for 15 minutes.

 Mexican Meatball Sauce

• 1 can tomato soup
• 1 can mushroom soup
• 1 can full of salsa  (fill one of the emptied soup cans)
• 10 large button mushrooms, sliced
• 1 tablespoon oil
• 2 cups of shredded cheddar or a tex-mex mix

1. In a large oven-safe Dutch oven, fry the mushrooms in the oil over medium heat until the mushrooms have released their liquid and the mushroom begin to brown.
2. Add the remaining liquid ingredients and bring to a simmer.
3. Add the cheese.
4. Add the meatballs and cover and bake at 350 for one hour.

Serve over rice and have a bowl of tortilla chips to dip into the extra sauce.