Streusel Pumpkin Pie

I love pumpkin and am always anxious to break out the pumpkin recipes at this time of year! I needed a dessert recipe to take to a meeting this past week and came across this recipe from Pampered Chef. It's a basic pumpkin pie with a streusel added for a little flair, and it's super yummy!

Streusel Pumpkin Pie
1 unbaked pie crust
1 can (15 oz) solid pack pumpkin
1 can (12 oz) evaporated milk
3/4 cup sugar
2 eggs
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp ground cloves

Streusel
1/2 cup pecans, chopped
1/4 cup packed brown sugar
1 Tbls all-purpose flour
1 Tbls butter or margarine, melted

Preheat oven to 425 degrees. In bowl, combine pumpkin, evaporated milk, sugar, eggs, cinnamon, ginger, salt and cloves. Roll out pastry crust and place in pie plate. Pour pumpkin mixture into crust. Cover edge of pie with 2-inch wide strips of aluminum foil. Bake 15 minutes. Meanwhile, for streusel, combine pecans, brown sugar, flour and butter in small bowl; mix well. Reduce oven temperature to 350 degrees. Sprinkle top of pie with streusel, leaving a 2-inch opening in center. Continue baking 40-50 minutes, or until center is set and knife inserted in center comes out clean. Cool at least 30 minutes before serving. Refrigerate leftovers. Makes 8 servings.

frosty coffe pie

It has been warming up in Cheyenne and I have been wanting an ice cream pie. I chose this recipe for my husband who enjoys his coffee!

Frosty Coffee Pie (ToH June/July 09)
1/4 cup hot fudge ice cream topping, warmed
1 - 9in chocolate crumb crust (I chose to make my own graham cracker crust)
3 cups coffee ice cream, softened
1 pkg (5.9 oz) instant chocolate pudding mix
1/2 cup cold strong brewed coffee
1/4 cup cold milk
1 3/4 cups whipped topping
1 cup marshmallow creme
1/4 cup semisweet chocolate chips

Spread ice cream topping into crust. In a large bowl, beat the ice cream, pudding mix, coffee and milk until blended, spoon into crust. In another bowl, combine the whipped topping and marshmallow creme; spread over top. Sprinkle with chocolate chips. Cover and freeze until firm. Serves 8.

Barefoot Bloggers: Vegetable Pot Pie

I am not a pot pie fan, so I was a bit leery about trying this recipe thinking I was going to be wasting ingredients and would resort to throwing it away. Much to my surprise, this is AMAZING! I've already made it twice and both times have been a hit with the recipients. The crust is so easy to put together and rolls out nicely. It reminds me of my mom's pie crust with a slight variation. The sauce is creamy and loaded with flavor and best yet, this pot pie contains what I consider "adult" vegetables. I loved the combination of butternut squash with asparagus tips and potatoes. I've already marked this recipe to make again...it may become a new winter favorite!

Vegetable Pot Pie - Barefoot Contessa Parties
12 tablespoons unsalted butter (1 1/2 sticks)
2 cups sliced yellow onions (2 onions)
1 fennel bulb, top and core removed, thinly sliced crosswise (substituted celery)
1/2 cup all-purpose flour
2 1/2 cups good chicken stock
1 tablespoon Pernod (I left out)
Pinch saffron threads
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons heavy cream
1 1/2 cups large-diced potatoes (1/2 pound)
1 1/2 cups asparagus tips
1 1/2 cups peeled, 3/4-inch-diced carrots (4 carrots)
1 1/2 cups peeled, 3/4-inch-diced butternut squash
1 1/2 cups frozen small whole onions (1/2 pound)
1/2 cup minced flat-leaf parsley (I omitted)
For the pastry:
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper

Melt the butter in a large pot over medium heat. Add the onions and celery and saute until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, saffron, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. The sauce should be highly seasoned.

Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve. Add the asparagus, carrots, and squash to the pot and cook in the boiling water for 5 minutes. Drain well. Add the potatoes, mixed vegetables, onions, and parsley to the sauce and mix well.

For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees F. Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the sides, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

A few notes: in red you will see the changes I made to the ingredients. I also halved the recipe and still came up with about 5-6 servings. Rather than dividing the filling among four bowls, I used a small casserole dish and poured all the filling in, then topped with the crust. Thanks Deb for choosing such a great recipe!

TWD: Summer Fruit Galette (Finally a success!)

I was very excited to try this week's recipe which was chosen by Michelle from Colorado Springs (almost a neighbor by Wyoming standards!!). I had never made a galette before and was a little nervous after reading a dear friend's post about her filling oozing out the sides and making a mess. I chose nectarines as my fruit as I've just found a new 'passion' for them! I am SO PROUD of myself (okay, it's not good to boast I know!) but this is the first recipe (out of three) that actually didn't make a mess in my kitchen and came out how I envisioned! I was so excited when taking the galette out of the oven and photographing away when I remembered.....ADD THE CUSTARD FILLING! So, after re-heating the oven, whisking up the custard, back in it went and it came out more beautiful than the first time! I must have rolled out my dough a little thin, because after trimming it to make a 13-inch round, I still had a nice size dough ball left, which allowed me to make a 'baby' galette (AKA my tasting piece!). My husband and I are having a friend over for dinner this evening as his wife and two kids are out of town. I'm hoping both of the guys enjoy the galette as much as I! The crust is super flaky with a hint of butter taste and the filling is so creamy! I am adding this recipe to my 'favorite' category!

My first attempt at Lemon Meringue

Today was 'Cowboy Sunday' at church. I guess it marks the end of Frontier Days here in Cheyenne. We were to dress in Western wear, which my husband and I own NONE of so we kind of stuck out in the crowd! We were also to bring a boxed lunch to enjoy after church. If you had an ice cream maker, you could make ice cream and enter it in a taste-testing contest. There were many delicious flavors, there's nothing quite like home-made ice cream on a warm summer day. I don't have an ice cream maker, so instead I chose to bring a lemon meringue pie. I was a little worried about attempting meringue due to the altitude (oh, and never having made it before!). All was well until....I baked it too long! So, it came out a little dark on top, rather than the nice "golden brown" peaks the recipe describes. No one said anything at the lunch about the top being a little overdone and they all complimented how good it was. Next time I know to keep a better watch on the meringue during the "browning" process!

Meringue (recipe adapted from Dorie Greenspan's Baking from my home to yours)

4 egg whites, at room temperature

3/4 cup sugar

1 tsp cornstarch (for stability)

Beat egg whites on medium speed with electric mixer until whites are opaque. Add cornstarch and beat until mixed in. Gradually add sugar. Continue beating on medium speed until egg whites become glossy and stiff peaks form (this will take several minutes, so be patient!). (My mom uses cream of tarter rather than cornstarch and adds some vanilla for extra flavor. Next time I'll have to try her recipe!)