- 1 1/2 cups (375 mL) all-purpose flour
- 1/2 tsp (2 mL) salt
- 1/2 cup (125 mL) cold unsalted butter, cut into small cubes
- 1 can (398 mL) pure pumpkin puree
- 3/4 cup (175 mL) firmly packed brown sugar
- 1 1/2 cups (375 mL) 35% cream, divided
- 2 eggs, beaten
- 3 tbsp (45 mL) maple syrup, divided
- 1 tsp (5 mL) ground cinnamon
- 1/2 tsp (2 mL) ground ginger
- 1/4 tsp (1 mL) ground cloves
- 1/4 tsp (1 mL) ground nutmeg
- pinch salt
- 1/3 cup (75 mL) toasted pecans (optional)
- To make pastry, in large bowl, whisk flour with salt. Cut in butter with a pastry-blender or rub with fingertips until mixture resembles coarse meal. Use fork to stir 3 tbsp (45 mL) cold water into flour mixture until dough comes together. Stir in 1 tbsp (15 mL) more water if needed. Form dough into a ball and flatten into a large disk. Wrap in plastic wrap and refrigerate for at least 1 hr. before rolling.
- Preheat oven to 400ºF (200ºC). Roll dough to fit into 9-in. (23- cm) pie plate, trimming excess pastry at edge of plate. Press edge with fork or flute with fingers. Chill 15 min. Using fork, prick bottom of pie shell all over, then line shell with foil. Fill with pie weights or dried beans. Bake 15 min. to “blind bake”. Remove foil and weights. Continue to bake another 5 to 10 min. until pastry is lightly golden and crisp. Cool completely.
- Meanwhile, to make pumpkin pie filling, whisk pumpkin puree with brown sugar, 3/4 cup (175 mL) 35% cream, eggs, 2 tbsp (30 mL) maple syrup, cinnamon, ginger, cloves, nutmeg and salt. Pour filling into blind-baked pie shell. Bake in preheated 350ºF (180ºC). for 55 to 65 min. or until filling is set around the edges but centre jiggles slightly. Transfer to wire rack to cool completely.
- To serve, whip remaining cream with electric mixer until stiff peaks form. Fold in remaining maple syrup. Serve each slice with dollop of cream, sprinkled with toasted pecans (if using).
Tip: Substitute homemade pastry with store-bought pie shell, proofed according to package directions.
The cold winter gives you the perfect excuse to barricade inside, cozy up on the couch, and watch some Netflix. It’s also the best time of the year to pull out the slow cooker for amazing recipes like this Chicken Tikka Masala and make it at home rather than order it in.
- 2 lbs chicken breasts, cut into 1½-inch chunks
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons grated fresh ginger
- 1 (29 oz.) can of tomato sauce
- 2 tablespoons olive oil
- 1 tablespoon Garam masala
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 1 teaspoon turmeric
- ½ teaspoon cinnamon
- ½ teaspoon cayenne pepper (adjust according to your heat preference)
- ½ teaspoon ground black pepper
- 2 bay leaves
- 1 cup / 250 ml heavy cream
- 2 tablespoons arrowroot powder (arrowroot powder acts like cornstarch)
- Juice of ½ lemon
- Grease the inside of your crockpot bowl with a bit of olive oil. Set aside.
- Combine all ingredients (except for bay leaves, heavy cream, arrowroot powder, and lemon juice) in a large bowl. With a large large spatula, stir to combine everything, making sure that the chicken is well coated.
- Pour the mixture into the slow cooker and place the two bay leaves on top.
- Cover and cook for 8 hours on low (or 4 hours on high).
- When done, in a small bowl combine heavy cream and arrowroot powder (or cornstarch), and gently stir into the mixture. Let cook an additional 20 minutes to thicken up.
- Finally add lemon juice and gently stir to incorporate.
- Serve warm.
- Leftovers can be stored in an airtight container in the fridge for up to 5 days.
This is a great way to warm up as a family after an awesome winter outing. Or make it up before and pour it in a thermos to keep your warm while out and about.
- 3 cups whole milk
- 1 cup evaporated milk
- 1/2 teaspoon pure vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/4 cup sugar
- 2 tablespoons cornstarch
- Pinch of ground cinnamon
- In a saucepan, combine the whole milk, evaporated milk and vanilla and warm up over low heat.
- Combine the cocoa powder, sugar, cornstarch and cinnamon in a bowl. Whisk the cocoa mixture into the warm milk mixture until smooth. Bring to a boil, whisking frequently to prevent it from scorching.
- Remove the hot chocolate from the heat just after it has come to a boil. The mixture should be super rich and thick.
Ingredients for crust:
- 1/4 cup butter, melted
- 3/4 cup crushed ginger snaps
- 3/4 cups graham cracker crumbs
- 1 tbsp brown sugar
- Melt butter.
- Stir together crumbs and brown sugar.
- Pour melted butter over crumb mixture and stir well.
- Press into bottom of lightly greased 10″ spring form pan. Set aside.
Ingredients for filling:
- 3 -8 ounce packages regular cream cheese, room temperature
- 1 1/2 cups white sugar
- 3 eggs
- 1 1/2 cups canned pure pumpkin
- 1 tsp cinnamon
- 3/4 teaspoon ginger
- 1/2 tsp cloves
- 1 cup whipping cream, whipped
- Using an electric mixer beat cream cheese until fluffy. Add sugar and beat well.
- Crack eggs into a smaller bowl and whisk until pale yellow and frothy.
- Add eggs to cream cheese mixture and beat for 2 minutes.
- Using the same bowl as you used for the eggs stir together pumpkin and spices.
- Add pumpkin mixture to cream cheese mixture and beat on low until just incorporated.
- Whip cream until soft peaks form.
- Gentle fold whipped cream into pumpkin cream cheese mixture.
- Pour mixture over crust.
- Wrap one large sheet of foil around bottom and sides of pan. Press against sides.
- Place wrapped pan in a baking dish and fill with hot water halfway up the sides of the pan.
- Bake in oven that is preheated to 325º. For convection oven heat to 300º.
- Bake for 60-70 minutes. Cake will still be jiggly in the centre but will set as it cools.
- Cool at room temperature. Remove foil and then refrigerate for at least 4 hours to chill and allow to completely set.
- Remove the ring of the spring form pan, and place onto cake plate.
Butterscotch whipped cream:
- 1 cup whipping cream
- 1 tsp vanilla
- 1 1/2 tbsp instant butterscotch pudding powder
- Whip cream until very soft peaks begin to form.
- Add vanilla and pudding powder. Beat until thick.
- Decorate and serve.
Note: After baking you can keep in refrigerator for 3-4 days. Cover loosely. Add cream when ready to serve.
Any left over cheesecake freezes well. For best results allow to thaw in refrigerator.
- 2 tbsp (30 mL) olive oil
- 1 onion, chopped
- 1 each red and green bell pepper, thinly sliced
- ½ habanero pepper, minced
- 4 cloves garlic, minced
- 1-1/4 lb (625 g) lean ground beef
- 1 tsp (5 mL) dried oregano (preferably Mexican)
- ½ tsp (2 mL) ground cumin
- 1 piece (2 inches/5 cm long) cinnamon stick
- ¼ cup (60 mL) dry sherry
- 1 can (28 ounces/796 mL) tomatoes, with juice
- ½ cup (125 mL) dark raisins
- 12 large pimiento-stuffed green olives, sliced
- Salt and freshly ground pepper
- 2 hard-boiled eggs, chopped
- Finely chopped fresh flat-leaf parsley
- In a large, heavy frying pan, heat oil over medium heat and cook onion, bell peppers, habanero pepper and garlic, stirring, for a minute. Cover, reduce heat to low, and cook until vegetables are very soft, about 10 minutes.
- Raise heat to medium-high, add beef, breaking it up with a fork, and cook until it is no longer pink, about five minutes. Add oregano, cumin and cinnamon stick and cook, stirring, for one minute. Add sherry and cook, stirring, until almost all the liquid has evaporated, about two minutes.
- Add tomatoes and juice and cook, stirring, until mixture comes to a boil. Reduce heat and simmer until mixture is slightly thickened, about 20 minutes. Stir in raisins, olives, and salt and pepper to taste. Cook until olives are heated through, about one minute.
- Transfer to a large, deep, heated serving platter. Sprinkle with eggs and parsley. Serve hot.
Makes: 6 servings
The habanero pepper can be replaced by one or two jalapeño peppers.
Autumn is here and so is pumpkin season. So many ways to use pumpkin, here is a very simple dessert that should please the pumpkin lovers in your family!
- 1 cup evaporated milk
- 1 package (4 serving size) instant vanilla pudding
- 1 1/2 cups pumpkin puree
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/8 teaspoon nutmeg
- Beat milk with dry pudding mix until thickened.
- Whisk in pumpkin puree and spices.
- Spoon into bowls and refrigerate for 15 minutes.
- Serve with whipped topping and a dash of cinnamon or sprinkle toasted and chopped pecans over the whipped topping and drizzle with maple syrup. Both are delicious.
4 generous half cup servings