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Sweet Potato Cookies

Posted by deliciousonadollar in Bars and Cookies, Holiday and tagged with , , , , , ,

Sweet Potato Cutout Cookies

These cookies share one of the traditional flavors of Fall and Thanksgiving:  sweet potatoes.  I like to make them for any children who may be at my Thanksgiving Table, as not all of them like pie, preferring ice cream and cookies instead.  This year I have added two new cookie cutters to my collection; a turkey and a pumpkin, and I wanted to try them out, and since I am cooking sweet potatoes for a side dish, the small amount needed for this recipe allows me to make two things at once.  I like that!

These cookies are a kind of takeoff on the traditional Thanksgiving casserole of Baked Sweet Potatoes with Marshmallow Topping.  I have made some minor adaptations to make them less sweet, and don’t usually frost them with the Marshmallow Frosting, but if calories are not a concern by all means top the cookies with the frosting.  You may also brush the tops with a little egg white before baking,  sprinkle with sugar and add a pecan or other piece of nut to garnish them.

What I did for the cookies pictured here is make an Ornamental frosting with egg white, confectioners’ sugar, and a little vanilla.  Then lightly frost them, like a glaze, and sprinkle with decorative sugar.

They are not a sweet cookie so they can take a small amount of frosting.  Children will like them for the shapes, and the frosting, not realizing they are getting some good nutrition from the sweet potatoes.   I haven’t tried it yet, but I think you could make them with pumpkin instead of sweet potatoes, since both are so similar as to be interchangeable .

SWEET POTATO COOKIES

Type of cookie:  Rolled cutout.   Makes about 15 large cookies

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 Tablespoon cinnamon  (Seems like a lot of spices, but this is no mistake.)
  • 1 Tablespoon ginger
  • 1/4 teaspoon black pepper
  • 1/2 cup ( 1 stick) butter, softened
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1/2 cup cooked and mashed sweet potato
  • 1 egg white lightly beaten with a little water
  • 1/2 cup pecan halves, or other nut pieces
  • Marshmallow Frosting, (optional.)   Recipe follows.

1.  Combine the flour, baking powder, salt, cinnamon, ginger and pepper in a medium bowl; set aside.

2.  Cream the butter and brown sugar until light and fluffy.  Add the egg and sweet potato and beat well.

3.  Add the flour mixture and blend well.  Form the dough into a flat disk, cover with plastic wrap, and refrigerate for 30 minutes.

4.  Preheat the oven to 325 degrees.  Grease 2 cookie sheets or line with parchment paper.

5.  Roll the dough out on a floured work surface to 3/8 inch thick.  Cut with a 3-inch cookie cutter.  Place the shapes on the cookie sheets 2 inches apart.

6.  Brush the cookies with the egg white mixture, and press a nut piece into the center of each cookie.

7.  Bake for 15 – 18 minutes, until lightly browned.  Let cool on the pans for 5 minutes, then transfer to cooling racks to finish cooling.

Turkey Cutout Cookies

Pumpkin Cutout Cookies

MARSHMALLOW FROSTING

  • 2 Tablespoons milk
  • 6 Tablespoons sugar
  • mini-marshmallows
  • 2 Tablespoons boiling water
  • 1/2 teaspoon vanilla extract

1.  In a saucepan over medium-low heat, heat the milk and sugar for 6 minutes without stirring.

2.  In a double boiler heat the marshmallows.  When they are very soft add boiling water, stirring until smooth.

3.  Remove from heat.  Add the vanilla.  With an electric mixer on medium speed beat in the hot sugar, keep beating until partly cool.  Use at once.

Pretty and Inviting. Garnished with a pistachio nut and decorative sugars.

SOURCE:   Crazy about Cookies by Krystina Castella

Cranberry-Pear Pie

Posted by deliciousonadollar in Pies, Pastry and tagged with , , , , ,

Pear Still Life

Today I’d like to speak on behalf of the pear.  I don’t think that pears get the attention they deserve.  The apple, on the other hand, gets all kinds of attention.  It’s as American as well, apple pie!  Eaten out of hand, baked into cakes, pies, squares, covered with caramel on a stick—I could go on and on.  But how about the pear?  Raise your hand if you’ve ever made a pear pie.  Right!  I thought not. So today I want to introduce you to a wonderful treat–a cranberry pear pie with a streusel crumb topping.

Cranberry Pear Pie with Streusel Topping

This is the time of year when pears are plentiful and there are many different kinds of pears.  The ones we are most familiar with are probably the Bartlett, the Anjou, and the Bosc. Each has its own characteristics, but one thing they all have in common is a juicy sweetness when they are ripe.  Most pears are not strong flavored so they pair well with other fruits and seasonings that bring out their flavor, like cranberries, ginger, nutmeg, and orange.  This pie incorporates three out of those four.  It has fresh cranberries, cooked with orange zest and ginger, which is then mixed with the fresh pears, and piled into a flaky pie crust.  Then it’s topped with a streusel that combines oatmeal with brown sugar, orange juice, more ginger and cinnamon.  There’s not much more I can say in praise of this pie except try it and find out how good it is for yourself!

CRANBERRY PEAR PIE WITH STREUSEL TOPPING

Source:   Cooking Light, 2009

Servings:  about 10

FOR THE PIE

  • 1 cup water
  • 1/3 cup sugar
  • 1/2 cup cranberries ( can be fresh or dried)
  • 1 ( 1-inch ) piece peeled fresh ginger cut into thin slices.
  • 1 teaspoon grated orange rind
  • 2 teaspoons fresh lemon juice
  • 6 peeled pears, cored and sliced about 1/4″ thick  (Anjou or Bosc pears work best as they are firm)
  • 1/4 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 1 refrigerated pie crust
  • cooking spray

FOR THE STREUSEL

  • 1/3 cup all-purpose flour
  • 2 Tablespoons butter, melted
  • 2 Tablespoons orange juice
  • 1 cup old-fashioned oats
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt

Position oven rack in the lower third of the oven.  Preheat oven to 400 degrees.

To Prepare pie:

1.  In a small saucepan, combine 1 cup water and 1/3 cup sugar.  Over medium-high heat, bring to a boil;  add cranberries, ginger slices, and orange rind.  Return to a boil and stir until sugar dissolves.  Reduce heat to low and simmer 15 minutes or until liquid is reduced to 2 tablespoons.  Remove from heat.  Discard ginger slices.  Cool.

Cook cranberries with sugar and ginger.

2.  Combine lemon juice and sliced pears in a large bowl; toss.  Combine 1/4 cup flour and 1/3 cup brown sugar.  Add to pears; toss to coat.  Stir in cranberry mixture.

3.  Fit refrigerated pie crust into a 9-inch pie pan which has been lightly sprayed with cooking spray.  Fold edges under; flute.  Spoon pear mixture into prepared crust.

Pile seasoned pear filling in the pie shell.

To prepare Streusel:

1.  Melt the butter in a medium bowl in the microwave.  Add the orange juice and stir to mix.  Measure flour and add along with oats, and remaining ingredients;  toss.

2.  Sprinkle oat mixture over pear filling.

Sprinkle oatmeal crumb topping on pie filling.

Cover pie loosely with foil, place on a baking sheet.  Bake covered in the lower third of oven at 400 degrees for 1 hour.  Uncover; bake another 15 minutes or until nicely browned.  Cool on a rack 1 hour before serving.

Additional notes:  raisins would be a good addition if cranberries are not available.  Also you could vary the fruit and use apples instead with equally good ( and tasty) results.

A reeeealy good pie!

Butternut Bisque

Posted by deliciousonadollar in Appetizers, Holiday, Soups and tagged with , , , , , , , ,

Butternut Bisque

As many of you are probably doing,  I’m making out my menu for Thanksgiving Dinner, checking the cupboard for what I have on hand and what I need to get.  My shopping list is close at hand.  There are certain dishes that are alway present on my Thanksgiving dinner table because it’s a favorite of someone in the family and they want to enjoy it once again.  Each year I try to make one dish a little different than I’ve made it previously just to give it a new spin, or I introduce something new.

This year as my guests arrive, I will be serving small cups of soup along with a cheese board and crackers.  The soup is one which I have made many times before, but never served as an appetizer, so we will have to see how that works out.  Because it is a favorite of my husband and me I’m sharing it here.  We usually have it with grilled cheese sandwiches, and it makes a very hearty meatless meal.  You might also want to serve it in small cups as a appetizer for your holiday meal as I will be doing.

The recipe has gone through several adaptations, but was originally given to me by a co-worker, who was a wonderful French cook.  She grew a big garden every year and just had a special way of using all those vegetables she grew.  Her soups were outstanding, and I’m fortunate that she shared some of her recipes with me.  They are some of my very favorites.

BUTTERNUT BISQUE

SERVINGS    6

INGREDIENTS

Ingredients for Butternut Bisque

  • 2 – 2 1/2 pounds butternut squash,  peeled and cubed
  • 2 Tablespoons butter
  • 2 carrots, peeled and sliced into coins
  • 1 onion, chopped
  • 1 stalk celery, sliced
  • 2 medium potatoes, peeled and cubed
  • 5 – 6 cups chicken or vegetable broth
  • 1 1/2 teaspoon curry powder
  • pinch each:  nutmeg, ginger, cayenne pepper
  • salt and pepper

DIRECTIONS

1.  Melt butter in a large soup pan.  Add onions, carrots, and celery.  Saute for 2-3 minutes.

Saute onions, carrots, and celery.

2.  Add potatoes and squash to the pan; followed by the broth.

Potatoes and squash ready to be added.

Bring to a boil.  Decrease heat, cover and simmer till vegetables become very tender,  approximately 40 minutes.  Add the curry, nutmeg, ginger and cayenne.

3.  Puree the soup mixture using an immersion blender, or regular blender working in batches.  Return soup to the pan.  Add salt and pepper to taste.  Keep warm till ready to serve.  Serve hot with a dollop of sour cream on top.

This is the perfect use for a fall vegetable.

SOURCE:   With thanks to Ann N., my friend, who was so generous in sharing her recipes and cooking talents with me.

Making a Classic Calzone

Posted by deliciousonadollar in Bread, Rolls, Main Dish, Quick Meals and tagged with , , ,

By the time most Fridays roll around, I want an easy meal that I can get on the table quickly, and often times that’s when I make a pizza. Luckily Mr. D. and I love pizza, and we are both pretty adventuresome when it comes to food.  So I have made pizzas with many different toppings;  some traditional and others non-traditional or down-right unusual;  like clean-out-the-fridge-and-use-up-the-leftovers-pizza. Don’t worry, I won’t be posting that one!

My first attempt at making a calzone. Not the traditional shape, but it sure tasted good.

What I want to tell you about today, is how I made a calzone.  It’s sort of like a pizza with the filling wrapped inside the dough.  And just like pizza, you can make any kind of filling you like.  For this one, my first attempt, I used the classic filling of marinara sauce, sliced genoa salami, pepperoni, and mozzarella cheese.  It was bigger than I thought it would be, and I needed a second pair of hands to help me get it onto the baking sheet once it was made.  The smell of it baking was heavenly, and I couldn’t wait to eat it.  I was not disappointed in the least.  With more practice rolling and shaping the dough my future calzones will most likely look more like a calzone should i.e. a half moon shape, but as I frequently say, ” Pretty doesn’t taste any better”, and we both enjoyed it very much.

CLASSIC CALZONE

SERVINGS    4

This is what you need to have ready:

  • olive oil for brushing
  • all-purpose flour for your work surface
  • 1 pound of pizza dough, thawed if frozen
  • 1/3 cup marinara sauce
  • 1/4 pound thinly sliced genoa salami
  • a few slices of pepperoni
  • 6 ounces fresh mozzarella, thinly sliced
  • kosher salt

1.  Preheat oven to 425 degrees.  Brush a rimmed baking sheet with oil, or line with parchment paper.

2.  On a lightly floured work surface, roll dough into a 16 inch circle.  If the dough is “fighting” you, let it rest periodically, then roll some more.  I found it a little difficult to get any where near a perfect circle.

3.  Spread the marinara on the bottom half of the dough, leaving a 1-inch border.  Cover the marinara with slices of salami, then pepperoni and finally the mozzarella cheese.  (So sorry, in my enthusiasm for getting it all rolled up, I forgot to get a photo of it at this stage.)

4.  Fold the top half over the bottom half, pinch the edges together and roll up, pinching to seal as you go.  Brush off any excess flour.

Filled and ready for the oven.

5.  Carefully transfer to baking sheet.  Lightly brush with oil, and sprinkle with Kosher salt.  Bake until golden brown 22 – 25 minutes.

Serve with additional marinara sauce.

Cut into serving size slices and serve with additional marinara sauce to spoon on or dip into.   MMMMMM, good.

SOURCE:  Everyday Food

Pumpkin Butterscotch Granola Bars

Posted by deliciousonadollar in Bars and Cookies, Snacks and tagged with , , , , , , , , ,

Pumpkin Butterscotch Granola Bars

Are you tired of recipes with pumpkin?  I hope not, because this is another one, and as long as no one raises a red flag and shouts STOP, they’ll probably keep coming.  You know me and pumpkin by now, so as long as a recipe has the “P” word in it, I’m on it.

These are the BEST Granola Bars I have ever made.  I know that because my husband told me so, and I believe what he says.  🙂

Seriously, they are awfully good tasting, but also hold their shape without crumbling and cut nicely when cool.  They make a nutritional after school snack, or lunch box treat.  You can wrap them individually in wax paper or parchment paper and freeze them so they are available to grab on short notice.  Actually mine never made it to the freezer, because as you are chewing the last bite of the first one, your hand will be reaching for another one so in my house they didn’t last long.  Give them a try and I think you’ll agree with me —they are the best!

PUMPKIN BUTTERSCOTCH GRANOLA BARS

YIELD:  makes 20 – 24 bars depending on how you cut them.

1.  Preheat the oven to 325 degrees and prepare a 13″ x 9″ pan with a sheet of parchment paper  lining the bottom.

2.  Get these ingredients ready:

  • 4 cups oats, preferably old fashioned whole oats, but quick oats work, too.

    Get all the ingredients ready in advance.

  • 1/2 cup vegetable oil
  • 1/2 cup honey
  • 1/2 cup brown sugar, packed
  • 1/2 cup pumpkin puree
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1 1/3 cups slivered or sliced almonds
  • 1/2 cup pepitas ( I used toasted sunflower seeds)
  • 11 ounces butterscotch chips ( 1 bag)

3   In a large mixing bowl, combine oats, and vegetable oil, mixing until the oats are well coated.

4.  Add the honey and the  brown sugar, pumpkin and cinnamon and salt and mix to combine.

5.  Add the almonds and pepitas and mix in.

6.  Stir in the butterscotch chips.

7.  Transfer the granola to the prepared pan and spread it out evenly.

8.  Bake the bars at 325 degrees for 30 minutes and then press down hard with a spatula.

9.  Bake for another 20 minutes.

10.  Let cool completely before cutting into bars.  Wrap individually and store in an air-tight container, or freeze.

PUMPKIN BUTTERSCOTCH GRANOLA BARS, a delicious snack.

SOURCE:    blog:  Heather Christo Cooks

Spiced Pumpkin Cornbread

Posted by deliciousonadollar in Bread, Rolls and tagged with , , , , ,

Spiced Pumpkin Corn Bread

This is the cornbread recipe I made to go with the Southwestern Lentil Soup.  It’s a little unusual in that it contains pumpkin, but it makes the cornbread so moist.  The added spices also give some additional flavor and were a nice complement to the soup—like they were made for each other.

I almost overlooked this recipe as it was on a magazine page that was an advertisement for Kenmore Products, and credit for  the recipe was given to Cliff Hagerman.  So I would like to thank Mr. Hagerman for his recipe; its a little unusual, but we really liked it.

SPICED PUMPKIN CORNBREAD

SERVINGS:  about 9

  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon dry jerk seasoning  ( I did not have any on hand so I used Penzey’s Arizona Dreaming, the same seasonings I used in the Lentil Soup)
  • 1 cup cornmeal
  • 2 large eggs
  • 1 cup unsweetened pumpkin puree
  • 2/3 cup light brown sugar, packed
  • 1/4 cup vegetable oil
  • 1 Tablespoon molasses

1.  Preheat oven to 400 degrees.  Grease a 9-inch square baking pan.

2.  Whisk together the flours, baking powder, salt and spices into a large mixing bowl.  Whisk in cornmeal.

3.  In a separate bowl, beat eggs lightly.  Whisk in pumpkin, brown sugar, oil and molasses. Pour into the dry ingredients and stir to combine.

Batter poured into a 9-inch square pan, ready for the oven.

4.  Pour batter into a 9-inch square, greased baking pan.  Bake at 400 degrees for 30 minutes, or until cornbread is browned and surface springs back to the touch.

Golden brown, hot out of the oven.

I served it with soup but this cornbread would also be a good accompaniment to chili.

SOURCE:     Magazine clipping, ? the source.

Southwestern Lentil Soup

Posted by deliciousonadollar in Main Dish, Soups and tagged with , , , , , , , , ,

Southwestern Lentil Soup

I love soups.  I love to make them and eat them.  In fact I have gained quite a reputation for the variety of soups I make; hot or cold you can always eat soup.  No matter what time of year it is there’s always a great soup to make.  Starting in the Fall I think of hearty soups that include meat and lots of vegetables.  Of course some soups are purely vegetable based, made smooth and creamy by pureeing.

The soup I made a few days ago  is one I’ve made several times before and both Mr. D. and I like it very much. It’s sort of a cross between a soup and chili. A beef and vegetable soup made doubly nutritious by the addition of lentils, and Southwestern seasonings to give it some zip.  You might want to try this instead of chili for your next football party.  Add a pan of spicy corn bread to go with it and you’ve got a terrific meal.  (My recipe for corn bread will be featured in tomorrow’s post).  This could easily be a vegetarian or vegan soup by omitting the beef, and perhaps adding some mushrooms for that meaty umami flavor.

SOUTHWESTERN LENTIL SOUP

YIELD:  6 – 8 servings

  • 1 cup lentils
  • 1 pound ground beef
  • 3 Tablespoons vegetable oil
  • 1 medium onion, diced
  • 1 cup carrots, peeled and cut into coins
  • 1 ( 14.5 ounce) can diced tomatoes with juice
  •  1 ( 4 ounce ) can diced greens chiles
  • 1  8 ounce can tomato sauce
  • 6  1/2 cups water
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 1/2 teaspoon southwestern seasoning ( This can be a combination of chili, cumin, coriander, garlic, etc.)  I use Penzey’s Arizona Dreaming.

1.  Rinse lentils, drain and set aside.

2.  Brown the ground beef in a hot skillet or soup pot.  Drain away the fat and set the meat aside.

Brown the ground beef well.

3.  Heat the oil in the same pan.  Add the onion and carrots, sauté until slightly softened. (My method of choice is to first brown the meat and then saute the vegetables in a skillet, and when each is done I add it to a large soup kettle.  Then I proceed to step  #4.)

Lightly saute onions and carrots.

4.  Add the lentils, beef, tomatoes, green chiles, tomato sauce, water, salt, pepper, and other seasonings to the soup kettle.

Add in all the other ingredients.

5.  Bring to a boil, reduce heat and cover.  Simmer for about an hour until lentils are tender.  Stir occasionally to prevent lentils from sticking.

Is it soup yet?

You can really amp up the spiciness factor to whatever level you like by adding some cayenne pepper or chipotle pepper to the soup, or serve with some hot sauce on the table for those who like it a little hotter.

Soup served with Pumpkin Spice Corn Bread.

SOURCE:   Penzey’s Spices

Crusty Potatoes, Tomatoes, and Onions

Posted by deliciousonadollar in Main Dish, Side Dish, Vegetables and tagged with , , , , , , ,

Crusty Potatoes with Tomatoes and Onions

Potatoes are one vegetable that seem to have limitless ways to prepare them.  I love potatoes in all forms, however Mr. D.  can be a little particular about how he likes his potatoes, preferring them to be more “fancy” than plain.  He would say “interesting, not boring”.  And  so I try to find recipes that fit the bill.

Flipping through one of my vegetarian cookbooks recently I came upon this recipe for “the spud” that combines potatoes with tomatoes and onions.  The onions and tomatoes caramelize and create an irresistible crust in this country-style casserole.  For a vegetarian meal just add a salad and some bread.  When I made it I served it with pan sautéed fish fillets and a salad.   The next day I had the leftovers with a poached egg;  also a very satisfying meal.  I know that I will be making this casserole many more times as it seems to fit into many meal combinations.  Both Mr. D. and I liked it very much.  It’s the kind of dish where you keep going back for one more bite!.

Please note that I made half a recipe, using one large and three small(ish) potatoes and the resulting dish in my opinion would serve four people, so the recipe as written will make quite a large amount.

CRUSTY POTATOES, TOMATOES, AND ONIONS

SERVINGS:   4-6

INGREDIENTS

  • 6 medium (about 2 pounds) potatoes, peeled, halved, and thinly sliced
  • 3 large onions, halved vertically and thinly sliced
  • 4 garlic cloves, minced
  • 1  28-ounce can plum tomatoes, drained and chopped
  • 1/4 cup tomato paste
  • 1/4 cup fruity olive oil
  • 3 Tablespoons water
  • 2 teaspoons dried oregano
  • salt to taste
  • freshly ground black pepper to taste

1.  Preheat oven to 400 degrees.   Lightly grease a 12″ x 7″ x 2″ baking dish or other 2 1/2 quart ovenproof shallow dish.

Slice potatoes evenly.

2.  In a large bowl, combine the potatoes, onions, garlic and tomatoes.

Combine potatoes, tomatoes and onions in a large bowl.

3.  In a small bowl, whisk together the tomato paste, olive oil, water, oregano, salt and pepper.   Pour over the vegetable mixture and toss to coat well.

Combine tomato paste, water, olive oil and seasonings.

Pour seasoning mixture over vegetables and toss well to coat.

4.  Spread this mixture in the prepared baking dish.

Ready for the oven. Cover with foil before baking.

Cover tightly with foil and bake for 30 minutes.  Uncover and bake for 45 minutes longer, or until the potatoes are easily pierced and tender.

Crusty Potatoes with Tomatoes and Onion

SOURCE:     Quick Vegetarian Pleasures,  Jeanne Lemlin

Pumpkin Ginger Scones

Posted by deliciousonadollar in Muffins & Scones and tagged with , , , , ,

Pumpkin Ginger Scones

Pumpkin used in baked goods seems to be gaining in popularity.  It is one of the most common flavors of Fall and gets used right through the Holidays.  Most typically it gets made into pies and served as dessert, however I am seeing more and more recipes for pumpkin used in breads, muffins and scones.  I love pumpkin in any form, I am also crazy about scones and as most of you know by now, crystalized ginger.  So when this recipe with those three magic words as its title found its way into my house recently I was preheating the oven before I got to the end of the recipe.

An absolutely lovely breakfast item they are full of flavor from the spices and dried fruit, and they also have a pleasant bite from the ginger bits that will get you going in the morning.  They are extremely easy to mix together, bake up in a jiffy, and you can be enjoying them within an hour.  They are wonderful warm from the oven, but also reheat nicely in the microwave.  This is another recipe you might want to have handy for Thanksgiving morning.  If you are having house guests, set out a basket of muffins and scones, hot coffee and juice and let your guests help themselves to breakfast.

INGREDIENTS

YIELD:  Makes 8 scones

  • 2 cups all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg

    Essential ingredients: pumpkin, raisins, and crystalized ginger.

  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/2 cup ( 1 stick ) cold unsalted butter
  • 1 cup raisins ( use golden, dark, or some of both )
  • 1/2 cup crystalized ginger cut into fine dice
  • 1/2 cup pumpkin puree
  • 1 teaspoon vanilla
  • 1 egg

DIRECTIONS

1.  Preheat the oven to 375 degrees.  Line a baking sheet with parchment, or lightly grease a scone pan.

2.  In a large mixing bowl, whisk together the flour, brown sugar, baking powder, salt and spices.  Cut in the butter until it’s the size of peas.  Stir in the raisins and ginger bits.

3.  Stir the pumpkin, vanilla, and egg together and add to the dry mixture, mixing until the dough comes together.  Pat the dough into a circle on the prepared baking sheet, or scoop into the wells of your scone pan.

4.  Cut the dough into 8 wedges with a greased bench knife or other knife.  Pull the scones back away from each other to give them 1/2″ space between them.  Bake for 14 – 17 minutes, until golden brown.  Remove from the oven and serve warm or cold.  (They are best warm!)

Fresh out of the oven, just waiting for YOU!

SOURCE:    The Baking Sheet,  King Arthur Flour,  Holiday 2012

Shepherd’s Pie with Horseradish Mashed Potatoes

Posted by deliciousonadollar in Carolyn's Originals, Main Dish and tagged with , , , , , , , ,

Shepherd’s Pie with Horseradish Mashed Potatoes

This recipe takes me back–way back–to when I was growing up.  Shepherd’s Pie was a casserole dish that my mother made frequently  because it was a favorite of my father’s.  He also loved horseradish, and often told my brother and me about how his grandfather grew horseradish, and ground it fresh, so it was really tangy and hot, with no added ingredients to tame it down. So he grew up with a taste for the real thing fresh from the garden.  Maybe I have a “gene” for horseradish, inherited from my father.  However I came by it, I like it  pretty well too, and I use it like relish to garnish some meats(like corned beef), and add it to other dishes just for the flavor it imparts.  Mashed potatoes is one of those dishes.  So—combine horseradish flavored mashed potatoes with a meat and vegetable pie and you’ve got one deeelish dish.  However if the thought of adding horseradish to your mashed potatoes doesn’t appeal to you just leave it out.

The other thing this casserole has going for it is parsnips.  Yep, parsnips.  Not a vegetable that gets a whole lot of press, and that’s a shame because parsnips add a lot of sweetness to whatever they are cooked with, or they are wonderful on their own either roasted or baked.  As a matter of fact, I will most likely be cooking parsnips again soon as I now have half a bag to use up after making this dish.

HORSERADISH-MASHED POTATO SHEPHERD’S PIE

SERVINGS:    4

INGREDIENTS

  • 5 baking potatoes, peeled and cut into 1 inch chunks.
  • salt
  • 1/4 cup milk
  • 1 egg
  • 2 Tablespoons prepared horseradish
  • pepper
  • 2 Tablespoons Olive oil
  • 3 parsnips, peeled and sliced
  • 2-3 carrots, peeled and sliced
  • 1 large onion, chopped
  • 1 bay leaf
  • 2 pounds ground beef sirloin
  • 3 Tablespoons flour
  • 1 1/2 cups beef broth
  • 1 Tablespoon Worcestershire sauce
  • 2-3 Tablespoons chopped green onions or chives

DIRECTIONS

1.  Place the potatoes in a large pot of cold water and bring to a boil.   Salt the water, lower the heat and simmer until fork-tender, about 15 minutes.  Drain, then mash with the milk, egg and horseradish, until light and fluffy.  Season with salt and pepper.

Sautee the onions a little.

2.  In a deep, large skillet, heat the olive oil over medium heat.  Add the onions, parsnips, carrots and bay leaf.  Season with salt and pepper and cook, stirring, until crisp tender, 8 – 10 minutes.

Add carrots, parsnip and bay leaf.

3.  Crumble the beef into the pan and cook, stirring often, for 5 minutes.  Sprinkle on the flour and cook, stirring for 1 minute.

Crumble in the beef, then sprinkle flour over the top.

Stir in the beef broth and cook until thickened, 1 to 2 minutes.  Season with Worcestershire sauce.  Taste and adjust seasonings, adding salt and pepper as needed.  Discard the bay leaf.

4.  Preheat the oven to 450 degrees.  Grease a shallow, medium casserole dish;  add the meat mixture and top with the mashed potatoes.  Bake until golden and heated through.  Sprinkle chives or green onions on top before serving.

Hot out of the oven, ready to be served.

SOURCE:   A Carolyn Original