- 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.
For those of you out there who love pasta, this ads a spicy twist on a great pasta recipe.
- 1 lb fresh pasta
- 1/3 lb small shrimp
- 1/3 lb bay scallops
- 3 1/2 slices bacon
- 4 1/2 shallots, minced
- 1 tablespoon sun-dried tomato paste
- 1 teaspoon powdered chile pepper
- 5 ounces heavy cream
- Boil sufficient water to cook the pasta. Dice the bacon into 1/4″ squares and cook over medium-high heat or until cooked and slightly crispy. Add shallots and saute till clear. Turn heat to high and add shrimp; turn. Add scallops when both sides of shrimp are pink; stir-fry scallops and shrimp until mostly cooked, about three to five minutes. During this time, add the red pepper.
- Put pasta in boiling water (salted and oiled) and cover. Add cream to shellfish-bacon mixture and keep cooking over high heat to reduce and thicken the sauce. Add the sun-dried tomato paste and mix into the cream while the cream reduces. When fairly thick (about the time that the noodles are done), remove from heat. Drain noodles and place in warmed serving bowl; cover with sauce, toss well, and serve with grated parmesan cheese.
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.
These crepes are delicious and very rich. They aren’t an every weekend recipe but a lot of fun for special occasions. Be sure you have at least 1 hour to prepare.
- 3 eggs
- 1/2 cup milk
- 1/2 cup water
- 3 tablespoons butter, melted
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 (8 ounce) package cream cheese, softened
- 1 1/4 cups sifted confectioners’ sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 1 cup heavy cream, whipped
- 4 cups sliced strawberries
- Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth.
- Blend the cream cheese, confectioners’ sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.
- Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a damp towel and set aside.
- To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.
This preparation of au gratin potatoes changes out cheese in favor of spicy horseradish.
- unsalted butter for the baking dish, at room temperature
- 3 cups heavy cream
- ¼ cup prepared horseradish
- ¼ teaspoon ground nutmeg
- kosher salt and black pepper
- 3 pounds russet potatoes (about 6), peeled and thinly sliced
- Heat oven to 375° F. Butter a shallow 3-quart baking dish. In a large bowl, combine the cream, horseradish, nutmeg, 1½ teaspoons salt, and ¾ teaspoon pepper. Add the potatoes and toss to coat.
- Transfer the potato mixture to the prepared baking dish, pressing gently to submerge the potatoes. Cover the dish with foil, place on a rimmed baking sheet, and bake for 25 minutes. Remove the foil and bake until the potatoes are tender and the top is golden, 50 to 65 minutes.
For those of us in Saskatoon who have to drive to Edmonton, Calgary, or Winnipeg to enjoy pasta at The Olive Garden.
- 1/2 cup (1 stick) butter
- 2 cloves garlic, minced
- 2 cups heavy cream
- 1/8 teaspoon ground black pepper
- Pinch salt
- 1/2 cup grated Parmesan cheese
- 1 12ounce box fettuccine pasta (or your choice of pasta)
- Melt butter in a medium saucepan over medium/low heat.
- Add the garlic, cream, pepper and salt, and bring mixture to a simmer. Turn the heat down if the mixture reaches a rapid boil or it could boil over. You just want a simmer. Add the cheese, and continue to simmer the sauce for 8 minutes or until thick.
- While the sauce cooks, bring 4 to 6 quarts of water to a boil and add the pasta. Cook pasta for about 12 minutes or until done, then drain it.
- Spoon pasta onto serving plates with Alfredo sauce poured over the top.
Makes 2 to 3 large servings
Just be sure not to crank the heat up too high when simmering the sauce or it could break, resulted in curdled Alfredo.
A long time Cooper family tradition and a favorite of mine as well.
- 2 tbsp butter
- 1/4 cup onion, diced
- 1/4 cup celery, thinly diced
- 1 tbsp flour
- 3/4 cup chicken stock
- 1/2 cup cream (or milk)
- 1/2 tin cream of mushroom soup
- 2 cups chicken or turkey, diced
- 1 cup frozen peas
- 8 slices sandwich bread, crusts removed
- Melt butter. Add onions and celery, and saute until translucent.
- Sprinkle with flour and stir to absorb butter.
- Add chicken stock, cream and soup. Stir well and let simmer 5 minutes.
- Add meat and peas. Simmer another 15 minutes.
- While the sauce is simmering, cut crusts off bread and press slices into muffin tin forming little bread cups.
- Toast in 400º oven for 8-19 minutes. When toasted, remove to plate and fill with sauce. Serve immediately.
Yields 4 servings.
An unbelievable rich twist on au gratin potatoes, this casserole develops a caramelized, cheesy, roasted-garlic crust as it bakes.
- 3 pounds red potatoes, peeled and sliced
- 6 ounces Gouda cheese, shredded, divided
- 3 tablespoons butter
- 5 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9×13 inch baking dish.
- In the prepared dish layer 1/2 of the potatoes, 1/2 of the cheese, then the remaining potatoes.
- Melt the butter in a small skillet over medium heat. Saute garlic until fragrant and golden brown; pour over potatoes.
- Combine cream, salt and pepper; pour evenly over potatoes and sprinkle with remaining cheese.
- Bake in preheated oven for 75 minutes. Serve immediately.