Pumpkin Pie Filling

Can't believe the holidays are here again. I'm reposting some of my favorite Thanksgiving recipes starting with Pumpkin Pie This is just the recipe for the filling in case you'd rather make your own crust or use a frozen pie shell.

Filling 3 1/2 cups pumpkin puree(fresh or canned)pack it into the measuring cup 1 cup brown sugar 1 cup white sugar 1 tsp salt 3 tablsps light molasses 3 tspeach of ground cinnamon and ginger 1/4 tsp each of ground nutmeg and cloves 4egg yolks 5 egg whites 1 cup heavy cream 3/4 cup milk, or more if needed

Preheat oven to 450 while you roll out chilled dough and make the filling. In a large bowl, mix together the pumpkin, sugars, salt, molasses, cinnamon, ginger, nutmeg, cloves, egg yolks, cream and milk. The mixture should be thick and hold its shape in a spoon. Set aside and beat the egg whites in a clean bowl until stiff. Gently fold the egg whites into the pumpkin mixture until just combined. Pour the filling into your prepared pie shells. Set the pie plates onto a lined rimmed cookie sheet. Place in the oven and bake at 450 for 15 minutes.Lower the heat on the oven to 375 and continue to bake your pies for another 15 minutes. Then turn the oven down to 350 and bake for another 15 minutes. At this point a toothpick inserted into the middle of the filling should come out clean. If it does, turn off the heat to the oven, leave the oven door ajar, and let the pie sit in the oven as it slowly cools for another 20-30 minutes. This will prevent your pies from cracking in the middle.

Christmas Recipes

Merry Christmas! I hope many of you have finished your shopping and you are ready to think about what you will be serving your family on Christmas Eve through Christmas Day. I have published below some of my family's favorites for you to try. To see more recipes, click on the words (Older Posts) at the bottom of the page to find the rest. This year I have decided to make some changes to my Christmas Day menu but I won't be posting the new recipes until after the event to make sure the recipes really do work and because I want have some pictures to go with the recipes. They should be out for everyone to try on New Year's Eve. So in the meantime please enjoy these tried and true recipes and have a Happy Holiday Season.

Sweet Roll Cake with Cinnabon Frosting

I don't know about you but anything I can do to limit my time in the kitchen on the holidays is a priority. I used to spend all of Christmas Eve and Christmas Day cooking only to wonder how I managed to miss out on the day. So now I try to take short cuts where ever possible. I have always made cinnamon rolls for Christmas morning but that took me half the day to complete. This year I'm trying this cake recipe and it looks very promising. I found a recipe for Cinnabon frosting but the amount of butter, cream cheese and powdered sugar bordered on the ridiculous. So I cut the amounts to about 1/4 and had great results. The amount of frosting my recipe made was just the perfect amount for the cake. Happy Holidays everyone!

Serves 12-14
Cake
3 cups flour
1 cup sugar
4 tsp baking powder
1 1/2 cups milk
2 extra large eggs
2 tsp vanilla
1/2 cup(1 stick) butter melted

Topping
1 cup (2 sticks)butter softened
1 cup brown sugar packed
2 tbsp flour
1 tbsp cinnamon

Cinnabon Frosting
1 stick butter, softened
8 oz cream cheese softened
1 1/4 cup powdered sugar
1 tsp lemon juice
1 tsp vanilla

Preheat the oven to 350. Spray a 9x13 baking pan with baking spray. In the bowl of a standing mixer or a large bowl using a hand mixer, place all the cake ingredients. Mix until combined. Pour into the baking pan and spread out evenly. In a medium bowl, mix together the topping ingredients. Drop spoonfuls of the topping onto the cake batter and cut in with a knife to get a swirl effect. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool until barely warm. Using a mixer beat the frosting ingredients together until light and fluffy. This will take about 12 minutes, so if using a hand mixer get someone to take turns with you. Scoop the frosting onto the barely warm cake. Spread out evenly. Cut the cake in half horizontally then cut into slices vertically.

Oven Omelet

I often make this during the holidays however there is no reason this couldn't be presented at brunch. The omelet can quickly be assembled and the oven will do the rest. You can even make it up to 24 hours ahead if time runs short. Just cover with foil and place in the frig. Remove the foil before baking. I made mine with mushrooms, green onions, cheese and prosciutto but you could add just about anything you like.

Serves 6

12 eggs,cracked
1/2 cup fat-free Plain Greek yogurt
1/2 cup fat-free half and half
6 oz sliced mushrooms
6 slices prosciutto
1/2 cup shredded low fat cheddar cheese
4 green onions, slice
3/4 tsp salt and 1/4 tsp pepper
1 tbsp olive oil

Preheat the oven to 325. Spray a baking dish with cooking spray. Heat the oil in a skillet over high heat. Add the mushrooms and spread out into a single layer. DO NOT STIR for 3-5 minutes, let them brown. Stir, sprinkle with salt and again leave alone for another 3 minutes. Remove from heat. Meanwhile, whisk together the eggs, yogurt, half and half salt and pepper. Layer the mushrooms, green onions and cheese on the bottom of the baking dish. Pour the egg mixture over the top. Lay the prosciutto on the top. Bake for 40-45 minutes or until a knife inserted in center comes out clean. Cut into squares and serve immediately.

Creme Brulee French Toast

Oven French Toast is quick and easy. I haven't made French Toast the traditional way in years. I swapped the full fat half and half for the fat free variety to help lighten the dish a bit. You could also swap out half of the eggs for egg beaters to lower it a bit more. This recipe couldn't be more suited for a busy holiday morning. The dish is assembled the night before and then baked half an hour before you sit down to eat.My children would be very disappointed to not see this dish on the menu for Easter Brunch.

Serves 6-8

1 stick butter
1 cup brown sugar
2 tablespoons corn syrup
1 loaf of French Bread sliced
8 eggs
2 cups fat-free half and half
1 teaspoon of Brandy
1 teaspoon Triple Sec
1 teaspoon vanilla extract
grated nutmeg-optional

In a microwave safe bowl, place the butter, brown sugar and corn syrup. Heat until the butter and sugar have melted, about 3 minutes on high. Spray the bottom of a 9x13 baking pan with cooking spray. Pour the brown sugar mix into the bottom of the pan to coat. Lay several pieces of bread on top of the brown sugar mix. In a medium mixing bowl, whisk together the eggs, half and half, brandy, triple sec and vanilla. Pour over the bread and grate the nutmeg over all. Cover with foil and refrigerate for at least 6 hours or overnight. Preheat the oven to 350. Remove the foil and let the french toast come to room temperature. Bake uncovered for 35-45 minutes until puffed and browned. Serve with fresh berries.

Chocolate Bread Pudding

I have brought this to many pot-luck events during the holidays and I always get rave revues. My dad often requests this for Thanksgiving or Christmas Dinner. It has just the right balance of chocolate and it is not too sweet. Unlike the Pear Bread Pudding below, this one does not require a water bath.

1 (1 pound loaf) french bread, cubed
3 cups milk
1/4 cup heavy cream
1/2 cup chocolate flavored liqueur
1/2 cup sugar
1/2 cup brown sugar
1/4 cup unsweetened cocoa powder( dutch processed is best)
1 tablespoon vanilla
6 eggs, lightly beaten
8 ounces of chocolate chips
Whipped Cream

Preheat oven to 325
Lightly grease and 13x9 inch baking dish and place the bread in the dish. In a large bowl combine the sugars and cocoa and mix well. Add the milk, heavy cream, liqueur and vanilla and wisk until well combined. Add the beaten eggs and mix again. Pour the milk and egg custard over the bread in baking dish. Push down all the pieces so that they get a coating of the custard mixture. Sprinkle the chocolate chips over the top. Let mixture stand for about 20 minutes to allow the bread time to soak up the egg mixture. Bake for 1 hour or until set and a knife inserted comes out clean.
Serve warm with whipped cream or ice cream or chill in the frig.

Crown Roast of Pork

We usually have prime rib on Christmas but this year I wanted to return to my husband's Norwegian roots and serve a pork roast. I chose a crown roast because it is the easiest to carve and serve. Outside of the up front prep, the oven does the majority of the work.

Serves 8-12

6-8 pound crown roast of pork
7 cloves garlic
2 fennel bulbs, sliced
3 carrots, peeled and chopped into chunks
1 large onion, peeled and sliced
3 stalks of celery, cut into chunks
1 bay leaf
4 sprigs of fresh thyme
1/3 cup extra virgin olive oil
salt and pepper
2 tsp dry thyme
2 cups chicken stock

Preheat the oven to 450. Scatter the onion, carrots, fennel, celery, thyme sprigs, bay leaf and 4 cloves of garlic over the bottom of a large roasting pan.Toss them with a small amount of olive oil, salt and pepper. Place the roasting rack over the veggies and put the roast on the rack. Grate the remaining garlic into the olive oil and brush it over the roast both inside and out. Sprinkle liberally with salt and pepper. Finish the dried thyme. Cap the top of each rib bone with a bit of foil to prevent burning. Place the roast in the middle of your preheated oven for 20 minutes. Turn the heat down to 350. Continue roasting about 20 minutes per pound until the roast reaches an internal temp of 140. The last 30 minutes of roasting time, add the chicken stock to the bottom of the pan and finish the roast. This will help deglaze the pan for you.
Remove the roast from the oven and immediately cover it with foil. Let it rest for about 20 minutes. Remove the roast from the pan. Remove the foil caps. Cut the string that is holding the roast together and discard. Using a sharp knife, cut the roast apart. Slicing between the ribs. Make the gravy.

2 cups chicken stock
3/4 cup dry sherry or white wine
2 tsp cider vinegar
1/2 tsp sugar
pan drippings
3 tbsp corn starch mixed in a half cup of cold water

Strain the veggies and fat from the pan drippings. Place the drippings in a sauce pot. Add the sherry or wine, vinegar and sugar. Bring it to a boil, adjusting seasoning if necessary. Add the corn starch mixture, stirring constantly. Let the gravy return to a boil to allow it to thicken. Serve