Tuesday, November 9, 2010

Pumpkin Pie

I made this pie for FHE yesterday. I tried a new crust from Melanie at melskitchencafe.com. It was good. I was a little concerned about the dough at first because it didn't have the normal pie dough consistency I am used to (I didn't read the part in her recipe that says it will resemble sugar cookie dough until after I made it). I also tried a new pumpkin filling that I found on a google search. I was intrigued by it because it uses whipping cream instead of evaporated milk and brown sugar in place of regular sugar. I thought it was really good. Nathan said it tasted "professional" (as if I would make anything less!).

Pate Brisee (aka pie dough)
by Mel’s Kitchen Cafe

2 c. flour
1 tsp. salt
2 tsp. sugar
1 c. shortening
1/3 c. ice-cold water

Mix flour, salt, sugar and shortening together with your hands to form a uniform mixture. Add water. Dip your hands in flour so they won’t get too sticky (although it will still be messy) and mix well. Roll into a ball. The dough will resemble sugar cookie dough. Divide in half and roll out each half on a lightly floured surface. Bake according to pie instructions.

Pumpkin Pie Filling
by joyofbaking.com

3 large eggs
15 oz. pumpkin
1/2 c. whipping cream
1/2 c. light brown sugar
1 tsp. cinnamon
1/2 tsp. ginger
1/8 tsp. cloves
1/2 tsp. salt

Preheat oven to 375. In a large bowl lightly whisk the eggs. Add the remaining ingredients and stir to combine. Pour the mixture into the prepared pie shell and place on a large baking pan to catch any spills. Bake the pie for about 45-55 minutes or until the filling is set and the crust has browned (the center will still look wet) and a knife inserted in the middle comes out almost clean. Place on a wire rack to cool.

Click here for printable version.

Tuesday, November 2, 2010

Spaghetti Sauce

picture: www.americastestkitchen.com
While I think this sauce took me more than 15 minutes, it wasn't much more. Hailey and Kade asked if we could save some for them to take in their lunches (they've never asked that of my spaghetti before). I think it is a really good basic sauce and since it uses grated onion and crushed tomatoes it isn't chunky (a major plus for my kids). Plus, mine looked exactly like the picture. How often does that happen?!

Quick Tomato Sauce
by America's Test Kitchen

2 tablespoons unsalted butter  
1/4 cup grated onion , from 1 medium onion (use large holes on a box grater) 
1/4 teaspoon dried oregano  
table salt  
2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons) 
1 (28-ounce) can crushed tomatoes (ATK says to use Tuttorosso or Muir Glen brands. Fry's had Hunts so that's what I used.)
1/4 teaspoon sugar  
2 tablespoons coarsely chopped fresh basil leaves  
1 tablespoon extra virgin olive oil  
ground black pepper

Heat butter in medium saucepan over medium heat until melted. Add onion, oregano, and ½ teaspoon salt; cook, stirring occasionally, until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar; increase heat to high and bring to simmer. Lower heat to medium-low and simmer until thickened slightly, about 10 minutes. Off heat, stir in basil and oil; season with salt and pepper. Serve. Makes 3 cups (enough for 1 pound of pasta).

For printable recipe click here.