My friend posted this recipe from The Pioneer Woman blog on facebook and I couldn't wait to try it for our Thanksgiving dinner. Delicious! It is like having toned down pumpkin pie with lots of cream on top, only it is all mized together. If you go to the link you will get the whole process in pictures as well, but here is the rundown.
Crust
1 1/2 packages of graham crackers (abotu 10 crackers)
1/2 cup powdered sugar
1/2 cup butter, melted
Turn the graham crackers into crumbs using a food processor or blender. Add powdered sugar and butter and mix together. Smash into a pie tin and bake at 300 degrees for 8-10 minutes. Let cool.
Filling
1 (3 oz.) box of cook and serve vanilla pudding
1 cup half and half
1/2 cup heavy cream
a pinch of cinnamon
a pinch of nutmeg
a pinch of ground cloves
1/2 cup + 3 Tbsp. pumpkin puree
1/2 cup heavy cream
2 Tbsp. brown sugar
Pour pudding mix into a soucepan and add half and half, 1/2 cup of cream, and small pinches of the spices (don't overdo it here, you can always add more later). Whisk together and bring to a boil over medium heat. Stir frequently and boil for a few minutes until it is nice and thick. Add pumpkin puree to the hot pudding mix and stir in. Let it cool enough that you can put it in the fridge and then let it cool some more.
Meanwhile, whip the remaining 1/2 cup of cream and 2 Tbsp. brown sugar until it is nice and fluffy. When the filling is chilled, mix the cream and filling together. Pour into the cooled crust and smooth the top. Cover with plastic wrap and then return to the refridgerator to cool for a few hours or overnight. You can sprinkle some graham cracker crumbs on top or just eat it plain. Mmm.
Sunday, November 21, 2010
Lion House Rolls
I love rolls! I feel like I am always trying new roll recipes just wondering if anything will be better than the recipe I normally use. I used the Lion House Cookbook roll recipe for our Thanksgiving Feast rolls and WOW! I could stop trying new roll recipes forever. The rolls were fluffy and yummy and even amazing the next day...and the next day. And with cranberry sauce, and tiny bit of mayo and leftover turkey...lunch was a little bit of heaven! They do take a long time (not active prep, but rising time), but it is worth it!
2 Tbsp. dry yeast
2 cups warm water (110-115 degrees)
1/3 cup sugar
1/3 cup butter (soft or melted)
2 1/2 tsp. salt
2/3 cup nonfat dry milk
1 egg
5 to 6 cups flour
In the large bowl of an electric mixer add yeast and water. Let sit for 5 minutes. Add sugar, butter, salt, milk, egg and 2 cups flour and beat until very smooth. Add 2 more cups flour, one at a time and beat until smooth. Add 1 more cup of flour 1/2 cup at a time and beat until well mixed. Turn dough onto a lightly floured board and knead until smooth and satiny (I usually let the mixer do this and just turn it onto the board to create a ball). Scrape bowl clean and grease it with shortening. Return dough to bowl and grease the dough lightly with shortening. Let rise in a warm (not hot) place until about triple in size. (This can take 1 1/2-3 hours depending on how warm your kitchen is. They recommend placing the bowl in a cool oven with a pan of hot water on a lower rack and it seriouslly works like magic).
When trippled in size, turn dough onto a lightly floured board (I do this in segments so I don't have to work with all the dough at once) and let sit for 10 minutes. Then roll it out into whatever shapes you want. (to make them actually look like lionhouse rolls, I roll the dough into one long rectangle and then use a pizza cutter to cut it the short way into rectangles. Then I roll semi-tightly from one end to the other so that the center bulges out a little more than the outside. You can do any shape you want though). Place shaped rolls on greased baking sheets, brush the tops with melted butter and let rise for about 1 1/2 hours. Bake at 400 degrees for 15-20 minutes (12-13 was long enough in my oven) or until lightly browned on top. Makes about 3 dozen rolls.
2 Tbsp. dry yeast
2 cups warm water (110-115 degrees)
1/3 cup sugar
1/3 cup butter (soft or melted)
2 1/2 tsp. salt
2/3 cup nonfat dry milk
1 egg
5 to 6 cups flour
In the large bowl of an electric mixer add yeast and water. Let sit for 5 minutes. Add sugar, butter, salt, milk, egg and 2 cups flour and beat until very smooth. Add 2 more cups flour, one at a time and beat until smooth. Add 1 more cup of flour 1/2 cup at a time and beat until well mixed. Turn dough onto a lightly floured board and knead until smooth and satiny (I usually let the mixer do this and just turn it onto the board to create a ball). Scrape bowl clean and grease it with shortening. Return dough to bowl and grease the dough lightly with shortening. Let rise in a warm (not hot) place until about triple in size. (This can take 1 1/2-3 hours depending on how warm your kitchen is. They recommend placing the bowl in a cool oven with a pan of hot water on a lower rack and it seriouslly works like magic).
When trippled in size, turn dough onto a lightly floured board (I do this in segments so I don't have to work with all the dough at once) and let sit for 10 minutes. Then roll it out into whatever shapes you want. (to make them actually look like lionhouse rolls, I roll the dough into one long rectangle and then use a pizza cutter to cut it the short way into rectangles. Then I roll semi-tightly from one end to the other so that the center bulges out a little more than the outside. You can do any shape you want though). Place shaped rolls on greased baking sheets, brush the tops with melted butter and let rise for about 1 1/2 hours. Bake at 400 degrees for 15-20 minutes (12-13 was long enough in my oven) or until lightly browned on top. Makes about 3 dozen rolls.
Easy French Bread
My cousin gave me this recipe and it is kind of amazing! The bread is not as fluffy/light as french bread like you buy at the store, but it is really quick and easy for bread and tastes delicious! It makes 2 giant loaves so sometimes I make both and freeze one, or give one to my mom for her family to devour, or I'll just half the recipe and that works fine too. I use this recipe a lot with the appetizer recipes for dips and such that recommend using french bread for dipping.
3 c. warm water (about 110-120 degrees - I just use mine straight from the tap)
1 1/2 Tbsp. active dry yeast (not instant)
1/2 tsp. sugar
2 Tbsp. sugar
1 Tbsp. salt
1/4 cup melted butter
8-9 cups flour
1 egg white, beaten
In a 4 cup pyrex (or any bowl you want...just not your mixer bowl because you will need that in a minute) combine warm water, yeast, and 1/2 tsp. sugar. Let sit until hot and bubbly (about 10 minutes).
In your mixer bowl, combine 2 Tbsp. sugar, salt, and butter. When the yeast mixture is ready pour it into the butter mixture and combine with beater attachment. Change to dough hook (if using a kitchen aid mixer) and add 4 cups of flour. Mix until smooth.
Add 3 more cups of flour in 1/2 cup increments, mixing until smooth after adding each 1/2 cup.
Add 1-2 more cups of flour (I usually only add 1) in 1/4 cup increments, mixing until smooth after adding each 1/4 cup.
Mix for 5-10 minutes on speed 2 (if using a kitchen aid).
Let rise in a greased bowl for 30 minutes or until doubled in size. Break dough into 2 equal loaves and shape into long french bread loaves and place side by side on a greased jelly roll pan. Preheat your oven to 350 degrees and let the loaves rise until the oven is ready. Cut 3 diagonal slits across the top of each loaf and paint the beaten egg white on top of each loaf. You won't use the whole egg white, and be careful not to get the egg white on the pan or it will burn.
Bake for 30-35 minutes.
3 c. warm water (about 110-120 degrees - I just use mine straight from the tap)
1 1/2 Tbsp. active dry yeast (not instant)
1/2 tsp. sugar
2 Tbsp. sugar
1 Tbsp. salt
1/4 cup melted butter
8-9 cups flour
1 egg white, beaten
In a 4 cup pyrex (or any bowl you want...just not your mixer bowl because you will need that in a minute) combine warm water, yeast, and 1/2 tsp. sugar. Let sit until hot and bubbly (about 10 minutes).
In your mixer bowl, combine 2 Tbsp. sugar, salt, and butter. When the yeast mixture is ready pour it into the butter mixture and combine with beater attachment. Change to dough hook (if using a kitchen aid mixer) and add 4 cups of flour. Mix until smooth.
Add 3 more cups of flour in 1/2 cup increments, mixing until smooth after adding each 1/2 cup.
Add 1-2 more cups of flour (I usually only add 1) in 1/4 cup increments, mixing until smooth after adding each 1/4 cup.
Mix for 5-10 minutes on speed 2 (if using a kitchen aid).
Let rise in a greased bowl for 30 minutes or until doubled in size. Break dough into 2 equal loaves and shape into long french bread loaves and place side by side on a greased jelly roll pan. Preheat your oven to 350 degrees and let the loaves rise until the oven is ready. Cut 3 diagonal slits across the top of each loaf and paint the beaten egg white on top of each loaf. You won't use the whole egg white, and be careful not to get the egg white on the pan or it will burn.
Bake for 30-35 minutes.
Cream Cheese Pound Cake
This is one of my favorite treats to make! I found the recipe while looking for a petit fours recipe for Chloe's birthday party earlier this year and, while the petit fours are too much work for a day to day treat, the pound cake is utterly fabulous! You can find directions and pictures here. But here is the synopsis in case the link ever goes away.
3.5 cups all purpose flour
1 tsp baking powder
1 cup butter, room temperature
8 oz. cream cheese, room temperature
3 cups sugar
1 tsp vanilla
6 eggs
1 cup milk
Preheat oven to 325 degrees.
Using a mixer, cream butter, cream cheese and sugar for about 6 minutes. Add eggs one at a time, mixing well after each addition. Add vanilla and milk until combined. Add baking powder and flour until completely combined. Pour into two greased and floured 9 X 5 loaf pans.
(You can also stir in 2-cups diced berries or fruit lightly coated with flour if desired. I have done this with strawberries and it is so so so good).
Bake for about 60 minutes or until done.
You can top with cream cheese frosting, drizzled icing or just slice it up and eat it plain. Delicious!
3.5 cups all purpose flour
1 tsp baking powder
1 cup butter, room temperature
8 oz. cream cheese, room temperature
3 cups sugar
1 tsp vanilla
6 eggs
1 cup milk
Preheat oven to 325 degrees.
Using a mixer, cream butter, cream cheese and sugar for about 6 minutes. Add eggs one at a time, mixing well after each addition. Add vanilla and milk until combined. Add baking powder and flour until completely combined. Pour into two greased and floured 9 X 5 loaf pans.
(You can also stir in 2-cups diced berries or fruit lightly coated with flour if desired. I have done this with strawberries and it is so so so good).
Bake for about 60 minutes or until done.
You can top with cream cheese frosting, drizzled icing or just slice it up and eat it plain. Delicious!
Whole Baked Sweet Potatoes
We have baked Sweet Potatoes at our house about once a week or so and I usually wrap them like a baked potato in tin foil, but for our Thanksgiving feast I thought I would actually look up a recipe and figure out how you are supposed to do it. ;) I found one (which I can't find now to reference) that was perfect.
Wash your whole sweet potatoes (or yams...whichever you buy). Place on a rimmed cookie sheet and brush vegetable oil over each one. Bake uncovered for about 45 minutes at 450 degrees or until a fork goes in easily.
I found that this method carmelized the outside a little better than the tin foil method and was much faster as well.
Wash your whole sweet potatoes (or yams...whichever you buy). Place on a rimmed cookie sheet and brush vegetable oil over each one. Bake uncovered for about 45 minutes at 450 degrees or until a fork goes in easily.
I found that this method carmelized the outside a little better than the tin foil method and was much faster as well.
Crock Pot Glazed Carrots
Last week I made a full Thanksgiving dinner for the kids and the hubby (well, the hubby did a lot of the work, so I should say we made Thanksgiving dinner for the kids) since we don't have to cook it for anyone else this year. I usually do roasted carrots in the oven, but this year, I thought it would be great to simplify and try a crock pot recipe. I found this one in the "Mormon Pantry Slow Cooker Cookbook" and it turned out yummy.
2 lbs. baby carrots (I actually had purchased the regular long carrots already thinking I was doing my other recipe, so I sliced them and used those and they were great)
1 cup water
1/4 cup honey
1/2 cup orange juice
3 Tbsp. butter
1/2 tsp cinnamon
1/4 tsp ginger
1/2 tsp. salt
Combine in a slow cooker; cook high 4-5 hours or low 8-10 hours until carrots are tender. Stir before serving. I loved that I didn't even have to mix the ingredients around in the slow cooker before turning it on and by the end everything was beautifully melted together and made my house smell yummy all day!
2 lbs. baby carrots (I actually had purchased the regular long carrots already thinking I was doing my other recipe, so I sliced them and used those and they were great)
1 cup water
1/4 cup honey
1/2 cup orange juice
3 Tbsp. butter
1/2 tsp cinnamon
1/4 tsp ginger
1/2 tsp. salt
Combine in a slow cooker; cook high 4-5 hours or low 8-10 hours until carrots are tender. Stir before serving. I loved that I didn't even have to mix the ingredients around in the slow cooker before turning it on and by the end everything was beautifully melted together and made my house smell yummy all day!
Thanksgiving Etiquette
So, I have a question for all you cooks out there. It's my in-laws' turn to host Thanksgiving this year. My assignment is to bring a jell-o and homemade rolls, and I feel confident making those. I'm making my grandma's perfect rolls, and raspberry pretzel jello.
By way of information, I have to admit I'm not a big fan of Thanksgiving food. Call me Chandler Bing, but I don't particularly like turkey, mashed potatoes, green bean casserole, or gravy (ick). My family just does Thanksgiving differently. I have recently learned to like mashed potatoes, but only the way I make them--with lots of flavor and seasoning, and no gravy whatsoever. But here's the problem: my in-laws like to make really traditional, simple food. They like their meat really, really well done (like shredded) and prefer their potatoes with butter and milk only--no salt, pepper, chives, sour cream, or anything like that. And they like to make the turkey and potatoes themselves, rather than assign them to their children. At the other Thanksgivings I've had at their house over the years, I barely eat anything and wind up starving by the time we finally get home (thank goodness for cold cereal)!
So here's my question: would it be rude to bring some mashed potatoes I made myself, the way I like them? I would of course make enough to share with others, but I don't want to offend my in-laws. On the other hand, since I know I'm not really going to like anything else at the meal (that I didn't bring), would it be so bad to bring something else I know I would eat, so I don't have to eat cold cereal at 10 p.m.? Or would that be too rude, and I should just suck it up?
By way of information, I have to admit I'm not a big fan of Thanksgiving food. Call me Chandler Bing, but I don't particularly like turkey, mashed potatoes, green bean casserole, or gravy (ick). My family just does Thanksgiving differently. I have recently learned to like mashed potatoes, but only the way I make them--with lots of flavor and seasoning, and no gravy whatsoever. But here's the problem: my in-laws like to make really traditional, simple food. They like their meat really, really well done (like shredded) and prefer their potatoes with butter and milk only--no salt, pepper, chives, sour cream, or anything like that. And they like to make the turkey and potatoes themselves, rather than assign them to their children. At the other Thanksgivings I've had at their house over the years, I barely eat anything and wind up starving by the time we finally get home (thank goodness for cold cereal)!
So here's my question: would it be rude to bring some mashed potatoes I made myself, the way I like them? I would of course make enough to share with others, but I don't want to offend my in-laws. On the other hand, since I know I'm not really going to like anything else at the meal (that I didn't bring), would it be so bad to bring something else I know I would eat, so I don't have to eat cold cereal at 10 p.m.? Or would that be too rude, and I should just suck it up?
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