Tags Posts tagged with "Let’s Eat"

Let’s Eat

Pumpkin Loaf

By Heidi Sutton

Pumpkins are a quintessential Halloween ingredient, but these recipes for breakfast, dinner and dessert are so good, you may be tempted to have them year round.

Pumpkin Pancakes

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

2 1/2 cups flour

1/4 cup sugar

1 tablespoon baking powder

2 teaspoons ground cinnamon 

1 teaspoon salt

3/4 teaspoon ground cloves 

3/4 teaspoon ground ginger 

1/4 teaspoon ground allspice 

2 cups milk

3 large eggs

1 15-ounce can pumpkin puree

DIRECTIONS:

Whisk the flour, sugar, baking powder, cinnamon, salt, cloves, ginger and allspice together in a large bowl. In another bowl, whisk the milk, eggs and pumpkin puree. Add the wet ingredients to the dry and stir until the ingredients are just mixed. Let rest for five minutes. Heat a griddle or nonstick skillet over medium heat. Ladle a 1⁄2 cup of batter onto the skillet and cook until the pancakes are golden on the bottom and bubbly on top, about 2 minutes. Flip and cook until the second side is golden brown and the pancake is cooked through. Serve with maple syrup.

Pumpkin Chili

YIELD: Makes 6 to 8 servings

INGREDIENTS: 

2 tablespoons olive oil

1 medium onion, chopped

1 medium yellow bell pepper, chopped

3 garlic cloves, minced

2 15-ounce cans black beans, rinsed , drained

1 15-ounce can solid-pack pumpkin

1 14.5-ounce can diced tomatoes, undrained

3 cups chicken broth

2 1/2 cups cubed cooked turkey (optional)

2 teaspoons dried parsley flakes 

2 teaspoons chili powder

1 1/2 teaspoons ground cumin

1 1/2 teaspoons dried oregano 

1/2 teaspoon salt

DIRECTIONS:

In a large skillet over medium-high heat, heat the oil. Add the onion and pepper and cook until tender. Add the garlic and cook one minute longer. Transfer to a five-quart slow cooker and stir in the next 10 ingredients. Cook on low for 4-5 hours. Serve hot.

Pumpkin Loaf

YIELD: Makes 1 loaf plus 12 muffins

INGREDIENTS: 

Nonstick cooking spray

4 eggs

3 1/2 cups flour

2 teaspoons baking soda

2 teaspoons cinnamon

1 teaspoon nutmeg

1 teaspoon salt

2 sticks butter

1 cup sugar

1 can (15 ounces) pumpkin puree

1 cup chocolate chips

1 cup walnuts, chopped

DIRECTIONS:

Heat oven to 350 F. Prepare loaf and muffin pans with nonstick cooking spray. In bowl, whisk eggs. Set aside. In separate bowl, sift flour, baking soda, cinnamon, nutmeg and salt together. Set aside. 

In another bowl, cream butter and sugar. Add whisked eggs and mix until blended. Alternately add flour mixture and pumpkin puree to egg mixture, beating until blended. Fold in chocolate chips and walnuts. Pour batter into loaf and muffin pans. Bake 40 to 45 minutes, or until toothpick inserted into center comes out clean. Cool 10 minutes before removing from pans.

Apple Blondie Cupcakes Photo from Family Features

By Heidi Sutton

One of my favorite things to do in the fall is to pack the camera and take a drive out east to visit the many farm stands before the colder weather sets in. This always includes a visit to May’s Farm in Wading River for pumpkins and mums and a stop at Windy Acres in Calverton for their large variety of apples, including the Mutsu apple. Also known as Crispin apples, they originated from the Mutsu Province of Japan in the 1940s and are a cross between the Golden Delicious and the Indo apple. Large in size with a yellowish-green skin, they are sweet and juicy with a crisp texture, perfect for following recipes. 

Apple Blondie Cupcakes

Apple Blondie Cupcakes
Photo from Family Features

YIELD:  Serves 12

INGREDIENTS: 

1 1/4  cups all-purpose flour

1/2  teaspoon baking powder

1/2  teaspoon kosher salt

1/2  teaspoon cinnamon

1/4  teaspoon nutmeg

1/2  cup unsalted butter (1 stick), melted    and cooled 

1 cup light brown sugar, packed

1 teaspoon vanilla extract

1 large egg, at room temperature

2 large apples peeled, cored and diced 

DIRECTIONS:

Preheat oven to 350 F. Line a 12-count muffin pan with cupcake liners and set aside. In medium bowl, whisk flour, baking powder, salt, cinnamon and nutmeg. In a large bowl, whisk butter and brown sugar 2 minutes, or until well combined. Add vanilla and egg; whisk until incorporated. Add flour mixture to large bowl of wet ingredients. Stir until just combined; be careful to not overmix. Fold in diced apples. Spoon batter evenly into cupcake liners. Bake 18 to 22 minutes, or until toothpick inserted into center of cupcake comes out clean. Let cool before serving.

Apple Crisp(in)

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

4 cups apples, pared and sliced

1/4 cup orange juice

1/4 cup sugar

3/4 cup flour

1/2 teaspoon cinnamon

1/3 cup butter

DIRECTIONS:

Preheat over to 375 F. Mound apples in a buttered pie plate and pour orange juice over them. In a separate bowl, combine sugar, flour, and cinnamon. Cut in butter until mixture is crumbly. Sprinkle mixture over apples. Bake for 45 minutes or until apples are tender and topping is crisp. Top with vanilla ice cream and serve.

Easy Apple Turnovers

 

Easy Apple Turnovers
Photo from METRO

YIELD: Makes 4 servings

INGREDIENTS: 

1 1⁄2 cups thinly sliced, peeled apples

1⁄4 cup packed brown sugar

2 tablespoons water

1 teaspoon lemon juice

1 tablespoon all-purpose flour

1 tablespoon granulated sugar

1⁄4 teaspoon salt

1 tablespoon butter or margarine

1⁄2 teaspoon vanilla

1 box Pillsbury™ refrigerated pie crusts

1 egg

DIRECTIONS:

In a 2-quart saucepan, mix apples, brown sugar, 1 tablespoon of the water and lemon juice. Cook over medium heat, stirring occasionally, until bubbly. Reduce heat to low; cover and cook 6 to 8 minutes, stirring occasionally, until apples are tender. In a small bowl, mix flour, granulated sugar and salt. Gradually stir into apple mixture, cooking and stirring until mixture thickens. Remove from heat; stir in butter and vanilla. Cool 15 minutes.

Meanwhile, heat oven to 350 F. Let pie crust pouch stand at room temperature for 15 minutes. Unroll crust on ungreased cookie sheet. Spoon cooled fruit mixture evenly onto half of crust to within 1⁄2 inch of edge.

In a small bowl, beat egg and 1 tablespoon water; brush over edge of crust. Fold untopped half of crust over apple mixture; firmly press edge to seal. Flute edge; cut small slits in several places in top crust. Brush top with remaining egg mixture.

Bake 25 to 35 minutes or until crust is golden brown. Serve warm or cool. Drizzle with icing, if desired.

American Irish Stew

From hearty stews to minty pies, St. Patrick’s Day celebrations are all about enjoying the flavors of the holiday. 

American Irish Stew

American Irish Stew

YIELD: Serves 6

INGREDIENTS: 

1 tablespoon extra-virgin olive oil

1 1/4 pounds beef, top round, cut into 3/4-inch pieces

3 cloves garlic, minced

salt, to taste

pepper, to taste

1 medium onion, coarsely chopped

3 medium carrots, peeled and cut into 3/4-inch pieces

2 medium parsnips, cut into large chunks

3 cups low-fat, reduced-sodium beef broth

4 medium russet potatoes, peeled and cut into large chunks

1 tablespoon chopped fresh rosemary

1 leek, coarsely chopped

2 tablespoons chopped fresh parsley

DIRECTIONS:

In a large pot over medium-high heat, heat oil. Add beef and garlic. Cook, gently stirring until meat is evenly browned. Season with salt and pepper. Add onion, carrots and parsnips. Cook 3 to 4 minutes. Stir in broth and bring to a boil. Reduce heat to low and simmer about 75 minutes, or until meat is tender. Stir in potatoes and simmer another 30 minutes. Add rosemary and leeks. Continue to simmer, uncovered, until potatoes are tender. To avoid potatoes from falling apart, do not overcook. Serve hot and garnish with parsley, if desired.

Irish Potato Bread

Irish Potato Bread

This potato bread is just as easy to make as a soda bread, in fact it’s pretty much the same recipe with the addition of potatoes and the potatoes help keep this bread so nice and moist and tender giving it a heavenly texture! 

YIELD: Makes 1 bread

INGREDIENTS: 

2 medium or large russet potatoes

1 egg

1 egg white

1/3 cup canola oil

3/4 cup milk

2 tablespoons green onion, minced

1/2 teaspoon caraway seeds

3 1/4 cups all-purpose flour, plus additional for dusting and kneading

1 1/2 tablespoons baking powder

1 teaspoon salt

DIRECTIONS:

Heat oven to 375 F. Peel potatoes. Slice one potato and boil in saucepan 15 minutes, or until tender. Remove potato from saucepan into large bowl. Mash potato then set aside. Grate second potato onto cloth. Wring potato in cloth to remove excess water. Add grated potato to mashed potato in large bowl. Add egg, egg white, oil, milk, onion, caraway seeds, 3 1/4 cups flour, baking powder and salt. Stir with wooden spoon until mixture is soft and sticky. 

Turn dough onto floured surface. Adding flour as needed, knead dough to form 8-inch round shape with slight dome. Place dough onto baking sheet lined with parchment paper. Cut large “X” on top of dough about 1/2 inch deep. Bake 55 minutes until golden brown. Cool on wire rack 1 hour before serving.

Luck o’ the Irish Mint Pie

Mint Pie

YIELD: Makes 2 pies (9 inches each)

INGREDIENTS: 

3 3/4 cups heavy whipped cream, divided

8 ounces cream cheese, softened

1 1/4 cups, plus 2 tablespoons, powdered sugar, divided

5 drops green food coloring

1 1/4 teaspoons vanilla extract, divided

1/4 teaspoon mint extract

1 bag mint chocolate candies, chopped, divided

2 chocolate cookie crusts (9 inches each)

1 bag mint chocolate candies

DIRECTIONS:

To make filling: In bowl of stand mixer, whisk 2 1/2 cups heavy cream until stiff peaks form. Transfer to bowl. In separate stand mixer bowl, beat cream cheese on high 2 minutes. Gradually add 1 1/4 cups powdered sugar and green food coloring; mix until smooth. Add 1/4 teaspoon vanilla and mint extract; mix well. Fold prepared whipped cream into cream cheese mixture. Fold 1 cup chopped mint chocolate candies into filling.

To make frosting: In bowl of stand mixer, whisk remaining heavy cream and remaining powdered sugar. Add remaining vanilla extract and mix until stiff peaks form. Pour filling into crusts and smooth tops. Fill decorating bag with frosting and pipe thick band around edges of pies. Then pipe circle dollops evenly around edges of pies. Scatter 1 cup chopped mint chocolate candies in middle of pies. Place whole mint chocolate candies into each dollop of frosting around edges of pies. Refrigerate until firm, 5 to 6 hours, before serving