Bourbon Pumpkin Tart with Streusal Topping

This is our new pumpkin pie recipe. It takes pumpkin pie to a whole new level. Serve with cinnnamon whipped cream for an even more decadant treat. It is super, duper delicious!

Tart Crust:

2 cups all-purpose flour
1/2 teaspoon salt
1/3 cup sugar
2/3 cup (11 tablespoons) chilled unsalted butter
1 large egg, slightly beaten
1/4 cup chilled heavy whipping cream (more as needed)
Using a mixer fitted with a paddle attachment, mix the flour, salt, and sugar on low speed for about 30 seconds. Cut the chilled butter into 1/2 inch pieces. Add the butter to the flour mixture and combine on low speed abuot 1 to 1 1/2 minutes, until the mixture looks crumbly, with bits of dough the size of peas.

Whisk the egg with the cream and add to the flour mixture, mixing on low speed until the dough is just combined. Continue mixing for 10 seconds longer. If the dough is too dry to form a ball, add more cream, 1 tablespoon at a time. Gently mold the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

Roll the dough out to a 1/8 inch thickness on a generously floured flat surface. Fold it over the rolling pin and gently transfer the dough to a 10 inch tart pan. Press it lightly into place. It is now ready to for you to fill and bake it.

Pumpkin Filling:

1 (15-ounce) can pure pumpkin
3 large eggs
1/2 cup granulated sugar
1/4 cup firmly packed dark brown sugar
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 tablespoon all-purpose flour
1/2 cup heavy whipping cream
1/4 cup bourbon (optional)
Streusel Topping:

3/4 cup all-purpose flour
1/3 cup granulated sugar
1/3 cup firmly packed dark brown sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter

Line a 10-inch tart pan with the tart dough. Preheat the oven to 350 degrees F. To make the filling, spoon the pumpkin into a large bowl. Whisk in the eggs, one at a time, the sugars, the salt, cinnamon, ginger, cloves, and flour; whisk vigorously about 30 seconds. Whisk in the cream and bourbon.

To make the topping, combine the flour, both sugars, the cinnamon, and salt in the bowl of a food processor fitted with a metal blade. Cut the butter into small cubes and add to the flour mixture. Pulse 3-5 times, until the mixture is crumbly.

Pour the pumpkin mixture into the prepared tart crust. Spoon the streusel topping evenly over the pumpkin mixture. Don’t worry, it won’t fall to the bottom. Bake for 45-50 minutes, until the filling is set. Let the tart cool at least 1 hour before serving. Serve warm or at room temperature.

Yield: 8-10 servings.

Cinnamon Whipped Cream

1 cup heavy whipping cream
2 tablespoons sugar
1 teaspoon ground cinnamon
Just before serving, combine the cream, sugar, and cinnamon. Whip until a soft peak forms.

Cranberry Salad and Topping

Marcia and I worked over Thanksgiving and Christmas to replicate Grandma C's cranberry salad recipe. We got pretty close! Then my Mom made this one and, while different, it is also VERY yummy.

Ingredients
1 (6 ounce) package raspberry flavored gelatin mix
2 cups boiling water
1 (16 ounce) can whole berry cranberry sauce
1 (8 ounce) can crushed pineapple, well drained
1 cup chopped celery (optional)
1 cup chopped apple (optional)
1 cup chopped pecans (optional)
1 teaspoon orange zest

1 (4 ounce) package cream cheese, softened
1/2 cup sour cream
¼ cup sugar
½ teaspoon vanilla

Directions
Place the gelatin into a bowl, pour in the boiling water, and stir until the gelatin dissolves. Mix in the cranberry sauce, pineapple, celery, apple, pecans, and orange zest until evenly blended. Pour the gelatin mixture into a mold or serving dish.

Chill in the refrigerator overnight, or up to 8 hours.

To make the topping, beat the cream cheese then add the remaining ingredients until well blended. Unmold the gelatin, and spread with the topping mixture or place the topping in a small cup in the center of the mold.

Piccadilly Carrot Souffle

Piccadilly Carrot Souffle

3 1/2 lbs. peeled carrots
1 1/2 cups sugar
1 Tbsp. baking powder
1 Tbsp. pure vanilla extract
1/4 cup flour
6 eggs
1/2 lb. butter margarine
Powdered sugar

Steam or boil carrots until extra soft. Drain well.
While carrots are warm, add sugar, baking powder, and vanilla.
Whip with mixer until smooth. Add flour and mix well.
Whip eggs and add to flour mixture, blend well.
Add softened butter or margarine to mixture and blend well.
Pour mixture into baking dish about half full as the souffle) will rise.
Bake in 350-degree oven about 1 hour or until top is a light golden
brown.
Sprinkle lightly with powdered sugar over top before serving.

Serves 10.

Autumn Pumpkin Bread w/ pecan streusal topping

I like to double the topping recipe, then pour half the batter in the loaf pans (or muffin pans), sprinkle with ½ the topping, then pour the second part of the batter on top and sprinkle the second half of the topping on top.

Bread:
1 ½ c. pecan pieces
1 c. veggie oil such as canola or safflower
3 c. sugar
4 large eggs
1 (15o) can pure pumpkin
1 c. water
3 c. all purpose flour
2 t. baking soda
1 ½ t. ground nutmeg
1 ½ t. ground allspice
1 ½ t. ground cinnamon
1 ½ t. ground cloves
½ t. salt
Topping:
½ c. firmly packed golden brown sugar
¼ c. (1/2 stick) unsalted butter, melted and cooled slightly
2 t. ground cinnamon
½ c. toasted pecan pieces

To make the bread: Preheat oven to 350. Arrange pecan pieces on a baking sheet in a single layer an toast them in the oven for 7-9 minutes, until golden brown and aromatic. Reserve 1/2c. of toasted pecans for topping.

Grease two 9 by 5 inch loaf pans or 36 standard-size muffin cups with butter or cooking spray.

Whisk the oil and sugar in a large bowl. Add the eggs, pumpkin, and water and whisk until combined. Stir in the flour, baking soda, spices, and salt. Gently stir in 1 cup of the pecan pieces. Pour half of the batter in to each loaf pan. For muffins, fill the muffin pans almost to the top with batter.

To Make the Topping: Stir the sugar, butter, cinnamon, and the reserved ½ cup of pecan pieces in a medium bowl. Sprinkle the topping liberally over the loaves or the muffins before baking.

Bake the loaves for 1 hour, or until a toothpick, inserted into the center comes out clean. Bake the muffins for 30-35 minutes.

Herbed Turkey and Dressing

Basting Sauce:
2 1/4 c. chicken broth
1/2 c. butter
1/2 t. salt
1 t. dried thyme
1/4 t. EACH dried marjoram, rosemary and rubbed sage
1/4 c. chopped fresh parsley
2 T. dried chives (optional since they are expensive)

Dressing:
1 loaf (1 lb.) sliced white bread
1 lb. bulk pork sausage
1/2 c. butter
4 c. thinly sliced celery
3 c. thinly sliced carrots
1/2 lb. fresh mushrooms, chopped
1/2 lb. cubed fully cooked ham
2 c. sliced green onions
2 c. chopped pecans
1 large tart apple
1 c. chopped dried apricots
1 T. rubbed sage
2. t. dried marjoram
1 t. dried rosemary
1 t. salt
1/8 t. g. nutmeg
4 eggs, lightly beaten
1 turkey (16-18 lbs.)
1 c. chicken broth

In pan, bring broth, butter and salt to a boil. Add herbs; set aside. Toast bread; cut into 1/2 inch cubes. Place in a bowl. In a skillet, brown sausage; remove with slotted spoon and add to bread. Add butter to drippings; saute celery, carrots, mushrooms, ham and onions for 15 imnutes. Add to bread mixture; stir in next eight ingredietns. Add eggs and 3/4 c. basting sauce: mix lightly. Stuff turkey with about 8 cups of dressing. Skewer openings; tie drumsticks together. Place on a rack in roasting pan. Baste with some of the remaining basting sauce. Bake, uncovered, at 325 degrees for 5-5 1/2 hours or until thermometer reads 185., basting every 30 minutes. When turkey begins to brown, cover lightly with foil. Add broth to remaining dressing; mix lightly. Place in a agreased 2-1/2 qt. baking dish;chill. Cover and bake at 325 for 1 hour; uncover and bake 10 minutes.

Calico Squash Casserole

Calico Squash Casserole (Taste of Home Aug/Sept. 1997)


2 c. sliced yellow summer squash (1/4inch. thick)
1 c. sliced zucchini (1/4 inch thick)
1 med. onion, chopped
1/4 c. green onions, sliced
1 c. water
1 t. salt, divided
2 c. crushed butter-flavored crackers
1/2 c. butter, melted
1 can (10-3/4 ounces.) cond. cream of chicken soup, undiluted
1 can (8 ounces.) water chestnuts, drained (optional)
1 large carrot, shredded
1/2 c. mayo
1 jar (2 ounces) diced pimientos, drained
1 t. rubbed sage
1/2 t. white pepper
1 c. shredded sharp cheddar cheese

In a saucepan, combine the first five ingredients; add 1/2 t. salt. Cover and cook until squash is tender, about 6 minutes. Drain well; set aside. Combine crumbs and butter; spoon half into a greased shallow 1-1/2-qt. baking dish. Combine soup, water chestnuts, carrot, mayo, pimientos, sage, pepper and remaining salt; fold into squash misture. Spoon over crumbs. Sprinkle with cheese, add the remaining crumb mixture. Bake, uncovered, at 350 for 30 minutes or until lightly browned. Yield 8 servings.