Cream of Pumpkin Soup

Cream of Pumpkin Soup
"A creamy pumpkin soup for Autumn. This soup is smooth and flavorful. The addition of ginger lends a sweet and spicy flavor to a traditional seasonal dish. The cinnamon croutons are lovely and make the soup reminiscent of pumpkin pie."


INGREDIENTS
3 tablespoons margarine, softened
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
4 slices whole wheat bread
1 cup chopped onion
2 tablespoons butter, melted
2 (14.5 ounce) cans chicken broth
1 (15 ounce) can pumpkin puree
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground black pepper
1 cup heavy whipping cream


DIRECTIONS
Preheat oven to 400 degrees F(200 degrees C). Combine butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.
Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
Transfer broth mixture into the container of a blender or processor. Process until smooth.
Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally..
Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.
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Aunt Bev's Pie Recipes

Apple kuchen
Brooke's Puddin' Pie
Brownie Caramel Walnut Pie
Buttermilk Pie
Butterscotch Pie Filling
Cape Cod Apple Cranberry Pie
Cherry Delight
Cherry Pie
Chess Pie
Chocolate Chess Pie
Chocolate Chip Pie
Chocolate Chocolate Chip Pie
Chocolate Ribbon Pie
Classic Pecan Pie
Cocoa Cream Pie
Coconut Pie
Creamy Lemon Pie
Date Filled Pastry
Decadent Brownie Pie
Diabetic Pumpkin Chiffon Pie
Double Layer Chocolate Pie
Double Layer Pumpkin Pie
Egg Nog Pie
Eggnog Pie
English Pear Pie with Butterscotch Sauce
Faux Apple Pie
Favorite Cheese Pie
Fried Apple Pie
Frosty Freeze Pie
Frozen Coconut Pie
Frozen Peanut Butter Pies
Golden Pumpkin Meringue Pie
Grandaddy Pie
Grandma's Pecan Pie
Grasshopper Pie
Heavenly Hash Pie
Holiday Meat Pie
Italian Pastry
Kelly's Key Lime Pie
Kentucky Horse Race Pie
Key Lime Pie
Koolaid Pie
Lemon Chiffon Pie
Lemonade Pie
Mango Pie
Millionaire Pie
Mini Pumpkin Pie
Miniature Pecan Pies
Mississippi Mud Pie
Mock Kentucky Derby Pie
Mud Pie
No Bake Pumpkin Pie
No-Sugar Apple Pie
Nut Cups
Oatmeal Pie
Oreo Crumb Pie
Peanut Butter Pie
Peanut Butter Pie
Peanut Butter Pie
Peanut butter pie
Pecan Pie
Pecan Pie in the Microwave
Peppermint Chiffon Pie
Peppermint Pie
Peppy Pecan Tarts
Pie Crust
Pumpkin Mousse
Raisin Custard Pie
Raisin Pie
Raisin Pie from Gigi
Raisin Pie from Lynnette
Raisin Sour Cream Pie
Reese's Peanut Butter Cup Peanut Butter Pie
Russian Mint Pies
Sinful Blueberry Pie
Southern Belle Blueberry Pie
Swedish Apple Pie
Swedish Apple Pie
Sweet Potato Pie
Turtle Pie
Upside-down Apple-Pecan Pie
Young Chef's No Bake Key Lime Pie

Baked Salmon with Tomatoes, Spinach and Mushrooms

4 (4 ounce) salmon fillets
2 cups chopped fresh spinach
1 cup sliced mushrooms
1 medium tomato, chopped
1/3 cup KRAFT Sun-Dried Tomato Vinaigrette Dressing

Place salmon fillets, skin sides down, in 13x9-inch baking dish sprayed with cooking spray.
Mix remaining ingredients until well blended; spoon over salmon.
Bake at 375 degrees F for 20 to 25 minutes or until salmon flakes easily when tested with fork.
Yield: 4 servings

Fried Cornmeal Mush

Fried Cornmeal Mush
2 3/4 cups water
1 cup cornmeal
1 teaspoon salt
1 teaspoon sugar
1 cup cold water

Bring 2 3/4 cups water to a boil in saucepan.
Combine remaining ingredients in a mixing bowl.
Gradually add cornmeal mixture to the boiling water, stirring constantly.
Cook until the mixture thickens, stirring frequently.
When thickened, cover, turn heat to lowest settings, and cook for 20 to 25 minutes.
Pour into a small loaf pan.
Cool then chill thoroughly in the refrigerator.

To unmold the cornmeal mush, loosen edges with a spatula.
Turn out onto a cutting board.
Cut into 1/2-inch slices, dip into extra cornmeal.
Fry in a small amount of hot bacon drippings or a combination of oil and bacon drippings. Turn to brown both sides. Serve with butter and hot syrup.
Delicious with bacon and eggs, too.
Wrap unused cornmeal mush in plastic wrap and store in refrigerator.

Pumpkin Cranberry Breads

6 cups all-purpose flour
3 tablespoons plus 1 teaspoon of pumpkin pie spice
1 tablespoons plus 1 teaspoon baking soda
1 teaspoon salt
6 cups granulated sugar
1 can (29 ounces) Libby's 100% pure pumkin
8 large eggs
2 cups sweetened dried, fresh or frozen cranberries

Preheat oven to 350 F grease and flour 9 X 5 inch loaf pans

Combine flour, pumpkin pie spice, baking soda and salt in extra large bowl.
Combine sugar, pumpkin, eggs, oil and juice in a large bowlwith a whisk.
Mix until blended
Add pumpkin mixture to flour mixture.
Stir until just moistened
Fold in cranberries
Spoon 4 cups of batter into each prepared pan

Bake for 60 - 65 minutes or until wooden pick inserted in center comes out clean.
Cool in pan on wire racks for 10 minutes
Remove to wire racks to cool completely.
Once completely cooled wrap loaves in plastic wrap.

Braised Red Cabbage

Braised Red Cabbage

Ingredients
1 Granny Smith apple (rinsed)
2 (16-ounce) jars sweet & sour red cabbage (drained)
1/2 cup pre-diced onions
1 tablespoon unsalted butter
1/2 teaspoon ground cinnamon

Steps
Peel apple, if desired. Cut apple into quarters (remove core, seeds): cut into 1/4-inch pieces.

Combine all ingredients in microwave-safe bowl. Cover and microwave 3–5 minutes or until thoroughly heated. Stir and serve. (Makes 6 servings.)

CALORIES (per 1/6 recipe)
130kcal;
FAT 2g;
CHOL 5mg;
SODIUM 560mg;
CARB 30g;
FIBER 1g;
PROTEIN 0g;
VIT A 2%;
VIT C 15%;
CALC 0%;
IRON 0%

German Potato Salad

German Potato Salad

Ingredients
4 slices bacon
3 tablespoons sugar
3-4 tablespoons cider vinegar
2 (15-ounce) cans sliced white potatoes (drained)
2 tablespoons waterpinch of pepper

Steps
Preheat large sauté pan on medium-high 2–3 minutes. Cut bacon into 1/4-inch pieces. Place bacon in pan (wash hands); cook 3–4 minutes, stirring occasionally, or until bacon is crisp.

Stir sugar and vinegar into pan; cook 1–2 minutes, stirring frequently, or until sugar dissolves.

Stir in potatoes and water until evenly coated. Cover and cook 5–10 minutes, stirring occasionally, or until potatoes begin to break down slightly and sauce has thickened. Stir in pepper and serve. (Makes 6 servings.)

CALORIES (per 1/6 recipe)
160kcal;
FAT 7g;
CHOL 10mg;
SODIUM 490mg;
CARB 18g;
FIBER 2g;
PROTEIN 3g;
VIT A 0%;
VIT C 15%;
CALC 4%;
IRON 2%

Pork Schnitzel

Meal Time - 30 minutes / Serves 4
Cooking Sequence
Prepare pork and begin to cook; prepare potato salad through step 2 - 15 minutes
Continue pork; using clean knife and cutting board, prepare cabbage - 5 minutes
Complete potato salad and serve - 10 minutes

Pork Schnitzel
Ingredients
1/4 cup flour1 cup plain bread crumbs2 eggs (or 1/2 cup egg substitute)
4 pork cubed steaks (1 1/2 lb)
2 teaspoon kosher salt
1/4 teaspoon pepper
4 tablespoons canola oil, divided

Steps

Place flour in shallow bowl; bread crumbs in second bowl. Beat eggs gently in third bowl until blended.

Preheat large sauté pan on medium-high 2–3 minutes. Season both sides of pork with salt and pepper. Dip pork in flour (coating both sides) then dip into egg mixture (allowing excess to drip off). Finally dip into bread crumbs (wash hands).

Place 2 tablespoons of the oil in pan; swirl to coat. Place 2 pork steaks in pan (wash hands); cook 4–5 minutes on each side or until internal temperature is 160°F (for medium). Use a meat thermometer to accurately ensure doneness.

Remove pork steaks from pan; cover to keep warm. Repeat steps with remaining 2 tablespoons oil and 2 pork steaks. Serve.

CALORIES (per 1/4 recipe)
480kcal;
FAT 27g;
CHOL 185mg;
SODIUM 890mg;
CARB 25g;
FIBER 1g;
PROTEIN 30g;
VIT A 2%;
VIT C 2%;
CALC 8%;
IRON 20%

Tavern On The Green Meatloaf

Tavern On The Green, Central Park at West 67th Street, NY, NY 10023

See also http:// www. tavernonthegreen.com

Adapted recipe, by P. Feibicke (June/2003)
1 egg,
1/2 cup milk,
3 slices white bread w. crust trimmed & torn into small pieces,
3/4 lb. bacon chopped into half-inch pieces,
1 cup celery finely chopped,
1 cup of parsley (or less to taste) finely chopped,
1/2 cup onion finely chopped, 1/3 cup ketchup, 1 garlic clove minced, 3 TB Worcestershire sauce, 1/4 tsp Dijon mustard,
1/8 tsp dried basil,
1/8 tsp dried thyme, pinch of nutmeg, salt and fresh pepper to taste,
1 1/2 lbs ground beefThe glaze:
1/4 cup tomato paste,
1 TB olive oil,
1/4 tsp sugar

In a large bowl, beat together the eggs and milk. Add the torn bread and let it absorb the liquid for about 15 minutes.

Meanwhile, cook bacon until most but not all of the fat is rendered. Drain and set aside to cool.

Stir the bread mixture with a fork to blend. Add the remaining meatloaf ingredients, including the drained bacon, but not the beef and mix thoroughly.

Fold in the beef and mix to incorporate throughout, being careful to avoid mashing or overhandling the meat. Cover bowl and refrigerate overnight.

When ready to cook, preheat oven to 375 degrees. Remove bowl from the refrigerator and shape meat into a loaf approximately 8 " long and 2 " high. Place in the middle of a baking pan and bake for 35 minutes.

In a small bowl, whisk glaze ingredients together. Brush meatloaf with glaze and bake for another 20 minutes or more until meat inside is cooked through and no pink is remaining. Remove meatloaf from the oven and let it sit for a few minutes before slicing and serving.

Buttermilk Mashed Potatoes

Buttermilk Mashed Potatoes
Recipe Ingredients
2 pounds baking potatoes, peeled and cut into 2-inch chunks
3 Tbsp unsalted butter
1/2 to 2/3 cup buttermilk
3/4 tsp salt
1/4 tsp freshly ground pepperDash of cayenne

Instructions

In a large saucepan of boiling salted water, cook the potatoes until they are very soft, 15 to 20 minutes.

Drain into a colander.

Put the hot potatoes through a ricer or beat with an electric mixer until mashed. (Do not puree in a food processor or you will end up with wallpaper paste.)

Add the butter and beat until melted and smooth.

Beat in 1/2 cup buttermilk.

If the potatoes are still too thick, beat in the remaining milk, 1 tablespoon at a time, until they are of the desired consistency.

Season with the salt, pepper and cayenne.

Yield: 4 servings

Author's notes: If you decide to double or even triple this recipe to feed a large party, you may want to cook the potatoes whole in their skins, which saves a lot of fuss and preparation time.

Start them off in a large pot of cold water and bring them to a boil.

They'll take about 15 minutes longer to cook, but the skins will just slip off when they're done.

Buttermilk adds a wonderful tang, and it has only half a percent more fat than skim milk.

CreditsRecipe from: Cooking From a Country Farmhouse by Susan Wyler (Harperperennial Library)

Pea Picking Cake

Amanda Huston's Pea Picking Cake 
Ingredients

Cake:
1 box yellow cake mix
1 small can mandarin oranges, drained
4 whole eggs
1 c. Vegetable oil

Frosting
1 box instant vanilla pudding
1 small can crushed pineapple drained
8 oz. frozen whipped topping, thawed (I like to use more)

Directions
Cake: Preheat oven to 350. Mix cake mix, oranges, eggs and oil well. Bake in two round 9" cake pans for approximately 35 minutes, or until done. Cool layers completely before frosting

Frosting
Combine pudding mix, pineapple and whipped topping; mix well

Cobbler Dough

Cobbler Dough
1 1/4 cups unbleached all-purpose flour
1/3 cup sugar
1/4 tsp. salt
7 Tbs. cold unsalted butter, cut into 1/4-inch cubes
1 egg yolk
1 tsp. vanilla extract
2 Tbs. very cold water

In a food processor, combine the flour, sugar and salt and pulse just to combine. Add the butter and pulse until the mixture resembles coarse cornmeal, with the butter pieces no larger than small peas.

In a small bowl, mix together the egg yolk, vanilla and cold water. Add the egg mixture to the flour mixture and pulse just until the dough pulls together; do not overmix.

Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes. Roll out the dough as directed in your recipe. Williams-

Sonoma Kitchen

Peach Cobbler

Peach Cobbler

Made with fresh peaches, this homey cobbler captures the essence of summer. Scoops of homemade vanilla ice cream add the finishing touch.
3 lb. peaches, peeled, pitted and each cut into 8 slices
1/4 cup plus 2 Tbs. plus 1 tsp. granulated sugar
1/4 cup plus 2 Tbs. firmly packed light brown sugar
2 1/2 Tbs. cornstarch
2 tsp. fresh lemon juice
1/4 tsp. freshly grated nutmeg
1 Tbs. unsalted butter, cut into small pieces
1 batch cobbler dough (see recipe above this one)
1 egg, lightly beaten
Vanilla ice cream for serving

Preheat an oven to 425ºF. In a large bowl, stir together the peaches, 1/4 cup plus 2 Tbs. granulated sugar, the brown sugar, cornstarch, lemon juice and nutmeg.

Transfer to a 2-quart rectangular baker and scatter the butter pieces on top.

On a lightly floured work surface, roll out the cobbler dough 1/4 inch thick. Tear the dough into 3-inch pieces and place on top of the peach filling. Brush the dough with the beaten egg and sprinkle with the 1 tsp. granulated sugar.

Bake the cobbler for 10 minutes. Reduce the oven temperature to 350ºF and bake until the topping is browned, 50 to 60 minutes more.

Transfer the pan to a wire rack and let cool for about 20 minutes. Serve the cobbler with vanilla ice cream.

Serves 10 to 12.

Williams-Sonoma Kitchen

Kentucky Bourbon Skirt Steak

Kentucky Bourbon Skirt Steak
1/2 cup bourbon
1/2 cup firmly packed light brown sugar
1/3 cup soy sauce 2 Tbs. Worcestershire sauce
1/2 tsp. Tabasco sauce
1 Tbs. Dijon mustard
1 tsp. cornstarch
3 lb. skirt steak

In bowl, combine bourbon, brown sugar, soy sauce, Worcestershire, Tabasco, mustard and cornstarch; stir until sugar has dissolved. Pour marinade over steak and let stand at least 1 hour at room temperature or cover and refrigerate up to 4 hours.

Preheat cast-iron grill pan over medium-high heat. Or preheat a gas grill or barbecue. Remove steak from marinade and grill, turning once, 3-5 minutes per side for medium-rare, or until done to your liking. Transfer steak to cutting board, cover loosely with aluminum foil and let rest 5 minutes. Cut steak into thin slices; arrange on warmed platter.

Serves 6-8.

Williams-Sonoma Kitchen

Crab Cake Salad

Crab Cake Salad Easy to prepare, this salad makes an impressive first course or light lunch. The recipe can easily be doubled to serve eight people.
1 lb. cooked fresh crabmeat, flaked
1 egg, lightly beaten 1 cup plus
1 Tbs. mayonnaise
1/2 cup white bread crumbs or panko
4 green onions, white part only, thinly sliced
1/4 tsp. salt, plus more, to taste
1/4 tsp. white pepper, plus more, to taste Cayenne pepper, to taste (optional)
2 tsp. Dijon mustard
1 1/2 Tbs. fresh lemon juice
2 Tbs. roughly chopped fresh dill
4 Tbs. (1/2 stick) unsalted butter
2 Tbs. olive oil Leaves from 1 head butter lettuce
6 radishes, cut into matchsticks

In a bowl, using a fork, stir together the crabmeat, egg, the 1 Tbs. mayonnaise, the bread crumbs, green onions, the 1/4 tsp. salt, the 1/4 tsp. white pepper and cayenne.

Form the mixture into 8 patties and place on a baking sheet.
Cover with plastic wrap and refrigerate for at least 2 hours or up to 12 hours.

Using an immersion blender or regular blender, blend the 1 cup mayonnaise, the mustard, lemon juice, salt, white pepper and cayenne until smooth. Add the dill and pulse to incorporate. Cover the dressing and refrigerate until ready to serve.

Line a baking sheet with paper towels. Melt the butter in a skillet with the olive oil. Fry the crab cakes, turning once, until crisp and golden brown, 5 to 6 minutes per side. Using a slotted spatula, transfer the crab cakes to the prepared baking sheet to drain.

Serve the crab cakes on a bed of lettuce and radishes. Pass the dressing alongside.

Serves 4 Adapted from Williams-Sonoma "Food Made Fast Series, Salad," by Brigit L. Binns (Oxmoor House, 2007)