1 in a medium bowl, combine stock, coconut milk, cumin, coriander, salt, tumeric, cayenne, and cinnamon.
2 in a large wok or skillet, combine garlic and oil. stir-fry over medium-high heat just until garlic begins to brown, approx 2 minutes.
3 add onion, stir-fry 2 minutes, until onion starts to become translucent.
4 add stock mixture, bring to boil.
5 add squash and potatoes. return to boil, then reduce to a simmer. cover and cook, stirring occasionally, until squash and potatoes are tender, about 10 minutes.
6 remove from heat, stir in lemon juice.
7 serve over rice, garnish with coconut or parsley. enjoy!
4 gently smooth dough into ball on floured cloth - covered surface. knead 10 times. roll dough into rectangle, 12 x 10 inch. spread rectangle with 2 tbsp soft butter.
5 mix brown sugar, nuts and cinnamon, sprinkle over dough. roll up tightly, beginning at 12 inch side. seal by pinching edge of dough into rill. cut roll into 12 slices. place slices, cut sides down in muffin cups. brush melted butter over tops, srpinkle with granulated sugar.
Total Time: 1 hr 10 mins
Preparation Time: 10 mins
Cook Time: 1 hr
Ingredients
3 eggs
1/2 cup plain fat-free yogurt
1/3 cup sugar, sucanat
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 cup bread flour
1/2 cup whole wheat flour
1/3 cup almonds, chopped
3 mashed bananas
Recipe
1 put the items into the bread machine in the order suggested by your manufacturer. i actually prefer the wet ingredients first for quick breads because otherwise the flour sometimes doesn't get mixed all the way inches.
2 set the bread machine for quick or sweet bread.
3 let it go!
4 you can use different nuts, add some raisins, whatever you want. i might also add a little cinnamon next time.
5 note: sucanat is dried cane sugar. you can also use half sucanat and half brown sugar.
6 in order to make this a clean recipe, choose organic. my flour is milled from grain i purchase from non-gmo sources, but organic works too.
Total Time: 3 hrs 30 mins
Preparation Time: 30 mins
Cook Time: 3 hrs
Ingredients
Servings: 12
1 cup molasses
1 cup chopped suet
1 cup sour milk
3 1/2 cups flour
1 cup raisins
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup oleo, melted in fry pan
1/4 cup flour
boiling water, as needed
nutmeg
vanilla
sugar
Recipe
1 mix all ingredients together. divide batter into either 3 one pound coffee cans {mold} or 1 three pound coffee can {mold}that have been greased well. cover open end with cheesecloth and rubber band steam for 3 hours.
2 {it freezes well}.
3 nutmeg sauce.
4 1/4 cup. oleo melted in fry pan.
5 stir in flour about 1/4 cup flour.
6 mix with boiling water to gravy consistency. flavor with nutmeg, vanilla and sugar to taste.
Total Time: 1 hr 20 mins
Preparation Time: 40 mins
Cook Time: 40 mins
Ingredients
Servings: 6
1 cup heavy cream
3/4 cup milk
1/2 cup pure maple syrup
1/2 cup cooked pureed butternut squash (use a food processor or blender)
6 large egg yolks
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon salt
fresh ground black pepper
Recipe
1 position oven rack in the middle position; preheat oven to 325°; butter or spray ramekins.
2 in a saucepan, whisk together the cream, milk, syrup, and pureed squash; heat just until barely simmering.
3 in a bowl, whisk together the egg yolks, cinnamon, nutmeg, salt, and pepper.
4 pour squash mixture very slowly into the yolks, whisking constantly.
5 pour the custard through a fine-mesh sieve into a large measuring cup, pressing the liquid out of the solids.
6 place the prepared ramekins in a baking pan lined with a dish towel.
7 pour the strained mixture into the ramekins; set the pan on the oven rack; carefully add enough hot water to come halfway up the sides of the ramekins.
8 bake the custards for 35-40 minutes, or until set and a knife inserted near the edge comes out clean.
9 serve the custards immediately, or hold, covered, for up to 30 minutes.
Total Time: 8 hrs 10 mins
Preparation Time: 10 mins
Cook Time: 8 hrs
Ingredients
1 (6 -8 lb) lamb butt, also called lamb shoulder
2 tablespoons coarse salt
1 tablespoon ground cumin
1 tablespoon fresh ground black pepper
1 tablespoon dried oregano
2 teaspoons ground cinnamon
1 teaspoon cayenne pepper (to taste)
8 whole garlic cloves, smashed
4 chipotle peppers (canned or dried, i cheat and add 1 tablespoon tabasco chipotle sauce)
1 cup tomato juice
1 cup fresh orange juice
Recipe
1 trim excess fat from the meat and discard.
2 place the meat in a large crock pot/slow cooker.
3 combine the remaining ingredients in a bowl and pour over the meat.
4 cover crock pot and program to cook on low for 8 hours.
5 meat is done when it literally falls off the bone.
6 when cool enough to handle, lift the meat from the juices and place in a large bowl. remove the bone, then shred the meat. (i used boneless lamb butt.).
7 skim the fat from the juices and keep as a medium for re-heating the meat. or, use the leftover juices as a soup base.
8 for carnitas tacos: (if necessary reheat) the meat and serve in corn tortillas with all your favorite taco trimmings: fresh cilantro, guacamole, cotija, diced onion, lime wedges, etc.
Total Time: 1 hr
Preparation Time: 15 mins
Cook Time: 45 mins
Ingredients
Servings: 8
1 (10 inch) deep dish pie shells
1 pint ricotta cheese
4 ounces cream cheese
2 eggs
1/4 cup light cream
1/4 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 cup honey
6 bananas
Recipe
1 brown pie shell to lightly brown. remove from oven.
2 puree 3 bananas and place in mixing bowl with the ricotta cheese, cream cheese, eggs, light cream, ground cinnamon, ginger, and honey. mix and blend well.
3 slice 3 bananas into thin rounds and place slices into pie crust and pour banana and cheese filling over sliced bananas.
4 preheat oven to 350. bake for 45 minutes or until browned. shut oven off, leave pie in oven with door open for 5 to 10 minutes to settle.
5 serve warm or chilled with whipped cream topping.
6 variation: add 1/2 cup chopped walnuts to top of pie before baking. press walnuts into pie. bake till golden.
1 teaspoon baking powder (optional, it makes a lighter pudding)
whipped cream or ice cream
Recipe
1 in a medium bowl, dissolve baking soda in boiling water. add grape juice, molasses, oil and egg. stir.
2 in a large bowl, combine all dry ingredients, including fruit. stir in wet ingredients, which should be fairly easy to pour. if necessary, add more flour or water to final mixture.
3 wrap mixture in a cheesecloth leaving room for expansion. place in a steamer over hot water. bring water to a boil; reduce heat to very low. steam for 3 hours.
1 heat oven to 350 degrees. lightly grease a 9x5x3 loaf pan.
2 combine the flour, sugar, spices, baking powder, nuts and cranberries in a large mixing bowl.
3 combine the thawed squash, eggs, applesauce and apple juice (or milk) in another large bowl.
4 make a well in the center of the dry ingredients and pour in the wet ingredients. fold in until just combined.
5 pour into the prepared pan and bake in the center of the oven for 1-1/4 hours until baked through (a toothpick inserted into the center comes out clean). if baked as muffins, cooking time will be approximately 30 minutes.
Total Time: 1 hr 10 mins
Preparation Time: 10 mins
Cook Time: 1 hr
Ingredients
3 cups sugar
1 cup vegetable oil
4 large eggs
3 cups pumpkin
2/3 cup water
3 1/2 cups flour
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1/2 teaspoon clove
Recipe
1 mix sugar, oil and eggs.
2 then add rest of ingredients.
3 personally, i mix the first three well then add the rest and mix just enough (not barely mixed like you mix brownies but not whipped like eggs whites)
4 bake at 350 degres for 1 hour. less for mini loaves- check at 45 minutes.
5 this makes 3 large loaves or like i do- 8 small loaves to give out at christmas.
Total Time: 1 hr 10 mins
Preparation Time: 10 mins
Cook Time: 1 hr
Ingredients
Servings: 4
125 g butter
10 slices bread
4 eggs
1/4 cup caster sugar
2 cups milk
1 teaspoon vanilla essence
1/2 cup chocolate chips
cinnamon sugar
ground nutmeg
125 g butter
1 cup brown sugar
300 ml thickened cream
Recipe
1 butter a 10x20cm loaf dish and set aside.
2 butter bread slices and remove crusts, cut to required shape to fit you pan.
3 whisk eggs & sugar until pale, gradually blend in milk & vanilla.
4 place a layer of buttered bread over the base of the prepared dish. sprinkle with a little chocolate.
5 pour over enough custard mix to just cover the bread layer. continue layering, bread chocolate & custard until pan is full, finishing with a layer of bread.
6 drizzle with any remaining custard & dust with cinnamon sugar & nutmeg.
7 place pan into a baking dish filled with enough water to to come halfway up the sides of the pan.
8 bake at 180°c for 1 hour or until firm.
9 prepare butterscotch sauce - melt butter & sugar together in a saucepan, stir in cream.
10 bring to the boil, stirring, reduce heat, simmer for 3 minutes or until slightly thickened.
11 serve pudding with warm sauce and cream if desired.
Total Time: 1 hr 10 mins
Preparation Time: 10 mins
Cook Time: 1 hr
Ingredients
2 cups sugar
1 cup vegetable oil
1 cup pecans, chopped
3 eggs
1 cup prune (cooked down)
2 cups flour
1 teaspoon nutmeg
2 teaspoons cinnamon
2 teaspoons allspice
1 teaspoon baking soda
1 cup buttermilk
1/2 cup buttermilk
1 cup sugar
2 tablespoons butter
1/2 teaspoon baking soda
Recipe
1 before beginning this recipe, put your prunes in a pan and just cover with water. let them simmer for a little while until mushy. turn off pan and let them sit until a little cooler. then chop them on a cutting board and get started on the recipe.
2 first mix together oil, sugar, eggs, pecans and prunes (you might want to say plums -- people get a certain image when you say prune).
3 next, whisk together the soda and buttermilk in a separate bowl or measuring dish. set that aside and let it get foamy.
4 next sift together the flour and spices. mix the dry ingredients in with your prune mixture, just until moist. then fold in the buttermilk mixture until mixed in well.
5 pour mixture into a 9x13 baking dish. or you can use smaller tins -- i find one batch can fill 7 mini loaf pans. bake 9x13 dish for one hour at 350 degrees. small pans bake for 35 minutes at 350 degrees.
6 five minutes before your cakes come out of the oven, prepare the glaze: mix together buttermilk, sugar, butter and soda. bring to a boil and cook for 1-2 minutes -- be sure you use a larger pan than you think you need, this mixture really expands! pour the glaze over your hot cakes once they come out of the oven.
Total Time: 45 mins
Preparation Time: 15 mins
Cook Time: 30 mins
Ingredients
Servings: 5
1/4 cup sliced almonds
1 1/2 tablespoons olive oil
2 onions, chopped
2 garlic cloves, minced
1/4 teaspoon cayenne pepper
1/8 teaspoon grated nutmeg
1/8 teaspoon cinnamon
1 cup canned diced tomatoes with juice (from one 15-ounce can)
1 butternut squash, peeled, halved lengthwise, seeded, and cut into 3/4-inch dice (about 2 pounds)
1/4 cup raisins
3 cups vegetable broth or 3 cups chicken broth or 3 cups homemade stock
1 teaspoon salt
1 (14 1/2 ounce) can canned chick-peas, drained and rinsed
3/4 cup chopped fresh parsley, curly or flat leaf
1 1/2-3 cups water
1 1/2 cups couscous
1/4 teaspoon salt
Recipe
1 for almonds:.
2 in a small frying pan toast the almonds over moderately low heat, stirring frequently, until golden brown, about 5 minutes. alternately, you may toast them in a 350 f oven for 5 to 10 minutes.
3 for squash:.
4 in a dutch oven or large saucepan, heat the oil over moderately low heat. add the onions and cook, stirring occasionally, until translucent, about 5 minutes.
5 add the garlic, cayenne, nutmeg, and cinnamon and cook, stirring, 1 minute longer until fragrant.
6 stir in the tomatoes, squash, raisins, broth, and 1 teaspoon of the salt and bring to a simmer.
7 stir in the chickpeas and cook, covered, for 10 minutes.
8 uncover and simmer until the squash is tender, about 10 minutes more. stir in the parsley.
9 for couscous:.
10 meanwhile, in a medium saucepan, bring the water and 1/4 teaspoon salt to a boil. follow the directions on your package for the correct amount of water. (mine is 2 parts water to 1 part couscous, but this varies) stir in the couscous. cover, remove from the heat, and let stand for 5 minutes. fluff with a fork.
11 serve the stew over the couscous and top with the toasted almonds.
Total Time: 2 hrs 15 mins
Preparation Time: 15 mins
Cook Time: 2 hrs
Ingredients
Servings: 6
4 lbs gammon ham
1/4 pint unsweetened pineapple juice
3 tablespoons golden syrup or 3 tablespoons clear honey, if you prefer
1 (7 ounce) can pineapple rings, drained & cut into chunks (or use ready diced)
20 -25 whole cloves
the tip of a teaspoon cinnamon
Recipe
1 1: put the gammon/ham into large saucepan & cover with cold water. boil for 10 minutes, then taste the water, if it's still very salty, change the water. bring back to the boil then simmer for 30 minutes.
2 2: preheat oven to 180c/350f/gas4.
3 3: remove gammon from the water. leave to cool slightly.
4 4: using a sharp knife, remove the skin, leaving as much of the fat as possible. score the exposed fat in a diamond pattern.
5 5: put the gammon in a roasting tin & bake in the oven for 20 minutes.
6 6: in the meantime, mix the pineapple juice, cinnamon & golden syrup/honey in a pan & warm over a low heat until syrup becomes runny.
7 7: remove the gammon from oven & increase the temperature to 220c/425f/gas7. pour warm syrup mixture over the whole gammon.
8 8: attach pineapple pieces to the scored fat, securing each with a clove if using. if not using cloves, secure pineapple pieces with cocktail sticks, but be careful.
9 9: return gammon to the oven for 20 minutes, basting twice, until gammon is tender.
10 10: remove from oven & allow to rest for about 5-10 minutes. carve & serve hot or cold.
Total Time: 11 mins
Preparation Time: 1 min
Cook Time: 10 mins
Ingredients
vegetable oil or olive oil
1 cup water
1/2 cup margarine or 1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs
1/4 cup sugar
1/4 teaspoon ground cinnamon
Recipe
1 prepare to fry churros by heating the oil in a pan (1- 1 1/2") to 360°f to make churro dough, heat water, margarine, and salt to rolling boil in 3 quart saucepan; stir in flour.
2 stir vigorously over low heat until mixture forms a ball (about 1 min); remove from heat.
3 beat eggs all at once; continue beating until smooth and add to saucepan while stirring mixture.
4 spoon mixture into a cake decorator tube with a large star tip.
5 squeeze 4" strips of dough into hot oil.
6 fry 3 or 4 strips at a time until golden brown, turning once every 2 minutes on each side.
7 drain on paper towels.
8 mix sugar and cinnamon; roll churros in sugar or dump it on the pile.
Total Time: 20 mins
Preparation Time: 10 mins
Cook Time: 10 mins
Ingredients
12 ripe purple plums
500 g sugar (approx, see method)
1/2 lemon, juice of
1 cinnamon stick
10 g butter (optional)
Recipe
1 cut the plums in half and take out the stones, chop into small chunks and put into a measuring jug.
2 the amount of sugar you need depends on how bulky your plums are.
3 pour the chopped plums into a pan and measure out approx 3/4 the amount of sugar to plum pulp, so for example 1 pint of plum = 3/4 pint sugar.
4 add the sugar to the pan along with the lemon juice and cinnamon stick and slowly bring to the boil.
5 boil hard for 5 minutes, stirring from time to time, and avoiding any splashes. reduce the heat, skim off any scum and start testing for a set by putting a tsp of the mixture onto an ice cube. if it jellifies when cold it is ready. if not boil hard in 1 minute increments until setting point is reached, turning the heat down to low every time.
6 take off the heat, stir in the butter allowing it to melt and leave until it is half cooled down before potting and storing in sterilized jars (see canning notes) so that the fruit doesn't sink to the bottom.
7 you can leave the cinnamon stick in 1 of the jars if you like, after 2 or 3 weeks this jar will be the best, in looks and in taste.
2 cups riesling wine or 2 cups other slightly sweet wine
1 teaspoon sugar
2 bay leaves
2 fresh oregano sprigs
2 garlic cloves, peeled
orange rind, strip
3 cups diced seeded peeled tomatoes
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh parsley
Recipe
1 heat a large nonstick skillet coated with cooking spray over medium-high heat. sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. add the chicken to pan; sauté 4 minutes on each side. remove from pan. add leeks to pan; sauté 4 minutes or until browned, turning once. remove from pan.
2 add coriander and cinnamon; cook 30 seconds. add wine and next 5 ingredients (wine through rind), and bring to a boil.
3 cover, reduce heat, and simmer 3 minutes. add leeks. cover and cook for 5 minutes. add chicken. cover and cook 8 minutes.
4 add tomato; bring to a boil. uncover and cook 10 minutes, stirring often. remove cinnamon, bay leaves, and rind.
5 stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, and chopped oregano. sprinkle each serving with parsley.
Total Time: 20 mins
Preparation Time: 10 mins
Cook Time: 10 mins
Ingredients
Servings: 8
8 cups cold water
2 cinnamon sticks
4 whole cloves
3 -4 tea bags (black or green tea-i use decaf)
honey (optional) or artificial sweetener (optional)
Recipe
1 place the water in a large pot. tie the cinnamon sticks and cloves in cheesecloth; place in the water. bring to a boil; simmer about 10 minutes.
2 remove pot from heat; remove the cheesecloth with the cinnamon sticks and cloves, and discard.
3 add tea bags to pot, if using, and allow to steep about 5 minutes. discard tea bags. add desired amount of sweetener, if using; stir until sweetener is dissolved.
4 refrigerate until ready to serve.
5 to serve, pour in tall glasses filled with ice.
6 variation: mint iced tea.
7 for minty iced tea, follow the same instructions as above, except: add about 1 cup of fresh mint leaves, slightly crushed to release their flavor, or two tablespoons of dried mint (tied in cheesecloth) to the boiling water, and eliminate the cinnamon and cloves. remove tea bags, and strain mint leaves before adding sweetener. sweeten as desired. serve with ice.
Total Time: 1 hr 30 mins
Preparation Time: 10 mins
Cook Time: 1 hr 20 mins
Ingredients
Servings: 4
8 chicken thighs, on the bone, skin on
1 small butternut squash, peeled and cut into chunks
1 red onion, cut into wedges
300 ml chicken stock
400 g cherry tomatoes
1 cinnamon stick
8 medjool dates, halved
coriander leaves, from a large bunch
1 small red onion, roughly chopped
2 garlic cloves, roughly chopped
thumb sized piece gingerroot, roughly chopped
1 teaspoon ground cumin
2 teaspoons paprika
1 teaspoon mild chili powder
coriander, roots from a large bunch
1 lemon, zested and juiced
olive oil
Recipe
1 heat the oven to 190c/fan 170c/gas 5.
2 put all the spice paste ingredients in a small food processor with 2 tbsp olive oil and whizz to a paste.
3 brown the chicken thighs all over in a tagine or large, wide pan.
4 scoop out then add the spice paste and cook for a few minutes until fragrant.
5 add the squash, onion, stock, tomatoes and cinnamon and stir.
6 sit the chicken on top (push down a bit into the sauce). cook uncovered in the oven for 40 mins then add the dates and cook for anothe r20 minutes - the chicken should be browned and cooked and the sauce reduced.
7 scatter with coriander and serve with buttered couscous.
Total Time: 1 hr
Preparation Time: 45 mins
Cook Time: 15 mins
Ingredients
1 1/2 cups all-purpose flour
1 1/2 teaspoons cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature (1 stick)
1 cup sugar
2 eggs
2 teaspoons vanilla extract
1/4 cup vegetable oil
1/2 cup milk
4 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
2 cups confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
Recipe
1 to make the cupcakes: preheat the oven to 350 degrees. line a muffin pan with cupcake liners; set aside.
2 in a medium bowl, combine the flour, cinnamon, baking powder, and salt; set aside.
3 in a large bowl, or the bowl of a standing mixer, cream the butter and sugar together until light and fluffy. add the eggs, one at a time, until just combined then stir in the vanilla and oil. sprinkle 1/3 of the flour mixture over the butter mixture and gently stir in until barely combined. add half of the milk, mixing until just combined. repeat these steps with the remaining flour mixture and milk, ending with the flour. do not over mix.
4 fill each cupcake tin with 2 tablespoons of batter, or until the cupcake tin is filled half way. bake the cupcakes for 14 to 16 minutes, or until a toothpick inserted in the center comes out with one or two crumbs clinging to it. allow the cupcakes to cool completely before frosting.
5 to make the frosting: cream the butter and cream cheese together in a large bowl. add the sugar, one cup at a time, beating well between each addition. stir in the cinnamon until thoroughly combined. then stir in the vanilla. beat the mixture well, until light and fluffy.
6 pipe onto cupcakes, sprinkle with a little cinnamon sugar and top with a drizzle of dulce de leche if desired.
Total Time: 1 hr 55 mins
Preparation Time: 45 mins
Cook Time: 1 hr 10 mins
Ingredients
Servings: 4
500 g basmati rice
1/3 cup sunflower oil
1 large onion, halved and thinly sliced
1 cinnamon stick, bruised
6 green cardamom pods, bruised
1 teaspoon cumin seed
1/2 cup pistachios, kernels
1/3 cup raisins
4 cups water
1 teaspoon salt
1/3 cup shredded coconut
Recipe
1 rinse the rice, until the water runs clear. place the rice in a bowl and cover with cold water. set the rice aside for one hour to soak. drain the rice.
2 heat half of the oil in a saucepan using a high heat. add the onion. stir and cook the onion for about ten minutes, until crisp. remove the onion and drain on paper kitchen towel.
3 heat the remaining oil over a low heat. add the cinnamon stick, cardamom pods and cumin seeds. cook for about 30 seconds to release the aromatics.
4 add the rice, pistachios and raisins to the spices. cook for about a minute. everything should be coated and glossy from the oil.
5 add the water and salt. bring to the boil using a high heat. reduce heat to medium and cook for another 10 minutes.
6 reduce the heat to low. cover the saucepan with 2 thicknesses of aluminum foil and cover tightly with a lid.continue to cook for about another 10-15 minutes, or until tender. separate the rice grains using a fork.
7 meanwhile -- place the coconut in a frying pan over a medium heat. stir and toast the coconut for 1 to 2 minutes. be careful not to burn the coconut.
8 place the rice in a serving bowl. top with the fried onions and toasted coconut. serve.
Total Time: 5 hrs 43 mins
Preparation Time: 5 hrs
Cook Time: 43 mins
Ingredients
Servings: 8
3/4 cup graham cracker crumbs (about 5 cookie sheets)
1 tablespoon finely chopped pecans
1 teaspoon granulated sugar
1 tablespoon butter, melted
cooking spray
1 cup reduced-fat cream cheese, softened
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 (15 ounce) can unsweetened pumpkin
2 large eggs
2 tablespoons bourbon
2 teaspoons vanilla extract
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/3 cup cold heavy cream
2 teaspoons powdered sugar
Recipe
1 preheat oven to 350°.
2 to prepare crust, combine first 3 ingredients in a bowl. drizzle butter over crumb mixture; stir with a fork. firmly press into bottom and 1 inch up sides of a 9-inch springform pan coated with cooking spray. bake at 350° for 8 minutes or until lightly browned; cool on a wire rack.
3 to prepare filling, beat cream cheese, 1/2 cup granulated sugar, and brown sugar in a large bowl with a mixer at medium speed until smooth. add pumpkin and eggs; beat until combined, scraping sides of bowl as needed. add bourbon and the next 5 ingredients (through ground allspice); beat 1 minute or until combined.
4 pour cheese mixture into prepared pan. place pan in a large roasting pan; add hot water to pan to a depth of 1 inch. bake at 350° for 35 minutes or until center barely moves when side of pan is tapped. cool completely on wire rack. cover and refrigerate at least 4 hours or overnight. place cream and powdered sugar in a small bowl; beat with a mixer at high speed until stiff peaks form. serve sweetened whipped cream with tart.
2 preheat two-sided tabletop grill. sprinkle seasoning over chicken, then coat with spray. place chicken on grill and close lid; grill 2–3 minutes or until chicken is 165°f.
3 spread 2 teaspoons tomato spread over the inside of each flatbread; top with chicken, 2 slices pepperoni, and 1 slice cheese. close flatbreads.
4 coat sandwiches with spray and place on grill, pressing lid down gently; grill 2–3 minutes or until crisp and golden. serve.
5 green tea spiced pears:.
6 peel pears and remove core; cut pears into small cubes.
7 combine remaining ingredients in medium saucepan on medium heat and bring to a simmer; cook 5–6 minutes or until sugar dissolves and mixture thickens slightly.
8 stir in pears and cornstarch; cook and stir 4–5 more minutes or until tender and sauce has thickened. serve warm.
Total Time: 50 mins
Preparation Time: 10 mins
Cook Time: 40 mins
Ingredients
Servings: 4
4 gala apples, cored with skins left on and cut into cubes
1 large butternut squash, peeled, seeded, and cubed
1 medium red onion, diced
4 tablespoons butter, cut into small chunks
1/2 teaspoon cinnamon
salt
pepper
cooking spray
Recipe
1 place the squash cubes on a baking sheet covered in cooking spray. season with a sprinkle of salt and pepper. place in 375 degree oven for about 20 minutes.
2 add apples, onions, and butter to the baking sheet and season again to your liking.
3 place pan back in the oven for about 15-20 minutes, or longer, until all ingredients are softened.
4 remove from oven and puree with a food mill or food processor. the butter is absorbed into the apples, squash, and onion to add great pureed flavor. add the cinnamon.
5 serve and enjoy!
6 i've been wanting to try this with a dallop of fresh ricotta cheese on top -- maybe next time.
Total Time: 1 hr 15 mins
Preparation Time: 45 mins
Cook Time: 30 mins
Ingredients
Servings: 4
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 cup water
1/4 cup evaporated milk
1 1/2 teaspoons vegetable oil
1/4 cup vegetable oil, for frying
1 lb ground chicken breast
3 tablespoons chili powder
1 teaspoon ground cinnamon
1/2 teaspoon ground oregano
1/2 teaspoon ground thyme
1/4 teaspoon ground cloves
1/4 teaspoon salt
2 tablespoons apple cider vinegar
2 cups peeled diced potatoes
3 tablespoons vegetable oil, divided
1 cup diced onion
1/2 cup shredded cheddar cheese
prepared salsa verde
Recipe
1 combine flour, salt and baking powder in medium bowl. stir in water, milk and 1 1/2 teaspoons oil until a ball of dough forms. knead dough on a lightly floured surface 3 minutes. cover and let rest 15 minutes.
2 divide sopaipilla dough into four portions; roll each into a 6 to 7-inch circle.
3 heat 1/4 cup oil to 375ºf degrees in a deep fryer or deep skillet. fry each circle, one at a time, 2 to 3 minutes on each side or until golden brown. drain on paper towels.
4 combine chicken, chili powder, cinnamon, oregano, thyme, cloves, salt and vinegar in medium bowl; mix well. set aside.
5 boil diced potato in lightly salted water until tender; drain, set aside. heat 2 tablespoons oil in medium skillet over medium-high heat. add ground chicken mixture; sauté, stirring frequently to break up pieces, until almost cooked through.
6 add boiled diced potato, diced onion and remaining 1 tablespoon oil; continue to sauté until potatoes begin to brown.
7 cut a slit on one side of each sopaipilla; fill with 1/4 of the chicken mixture. sprinkle tops with additional cheese. serve with prepared salsa verde.
Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
Servings: 6
1/4 cup sugar
1 tablespoon ground cinnamon
1 sheet puff pastry, defrosted
dulce de leche, for dipping
Recipe
1 preheat your oven to 375 degrees f.
2 line a baking sheet with parchment paper and set aside. mix the sugar with the cinnamon in a small bowl and set aside.
3 sprinkle some cinnamon sugar on your work surface and place the puff pastry in an even, single layer on top.
4 brush the pastry lightly with water and sprinkle generously with cinnamon sugar. flip the pastry over and repeat on the second side.
5 cut the pastry into 1/2 to 3/4-inch wide strips. place them on the prepared baking sheet, twisting the ends of each strip so it looks like a corkscrew.
6 bake until they're puffed and golden brown, 20 minutes and set aside to cool completely.
7 serve with dulce de leche or caramel dipping sauce.
