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
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.
Sprinkle the chicken breasts with salt, pepper, garlic powder, and onion powder, tossing to coat evenly.
On a cutting board, place a chicken breast between two sheets of plastic wrap and pound until about ½ inch thick with a meat mallet, rolling pin, or heavy pan.
Remove the plastic wrap and place a layer of Swiss cheese, then ham, then one more layer of Swiss cheese.
Evenly roll the chicken, and place onto a new sheet of plastic wrap.
Wrap the chicken in the plastic wrap, twist the excess plastic, and roll the chicken while twisting the sides in to tighten and firm up the roll of chicken cordon bleu. Tie the excess and chill in the fridge to set for 30 minutes.
After the rolls are set, prepare large, wide dishes with flour, beaten egg, and bread crumbs, and dredge the chicken in the flour, egg, and bread crumbs.
Place the breaded chicken cordon bleu in a 325°F (170°C) pot of oil, and cook about 5 minutes per side or until the outside is an even golden brown. If a good color is achieved and the chicken’s center is still not 165°F (74°C), you can finish the chicken in an oven at 325°F (170°C) until that temperature is reached.
In a small pot on medium heat, melt the butter and cook the garlic until soft.
Add in flour, and whisk for 1 minute.
Add in the milk, and whisk until fully combined with the roux. 6. Continue whisking until the mixture comes to a simmer and has thickened.
Add in the Dijon mustard, salt, pepper, and Parmesan cheese. 8.Whisk to combine. Set aside.
Slice chicken and drizzle with Dijon sauce. Enjoy!
Grease a 13-inch pizza pan; set aside. Preheat oven to 375 degrees F. On a lightly floured surface, roll bread dough into a 14-inch circle. If dough is difficult to roll out, stop and let it rest for a few minutes. Transfer dough to prepared pan. Build up edges slightly. Prick dough generously with a fork. Bake for 15 to 20 minutes or until light brown.
Meanwhile, in a large skillet cook zucchini, mushrooms, and, if desired, crushed red pepper in hot oil about 5 minutes or until vegetables are almost tender. Remove vegetable mixture and drain.
In a medium bowl beat together eggs and milk. In the same skillet melt butter over medium heat; pour in egg mixture. Cook, without stirring, until mixture begins to set on the bottom and around edge. Using a large spatula, lift and fold partially cooked eggs so the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through but still glossy and moist. Remove from heat.
Sprinkle half of the shredded cheese over the hot crust. Top with scrambled eggs, vegetable mixture, bacon, and remaining cheese. Bake for 5 to 8 minutes more or until cheese melts. If desired, serve with salsa.
SAUSAGE-MUSHROOM BREAKFAST PIZZA:
Prepare as directed, except omit the zucchini or sweet pepper, crushed red pepper, oil, and bacon. After preparing crust, in a large skillet cook 8 ounces bulk pork sausage or Italian sausage and the sliced mushrooms until meat is brown; remove from skillet and drain off fat. Continue as directed in Steps 3 and 4, substituting the sausage-mushroom mixture for the vegetable mixture and bacon.
Per slice: 330 cal., 19 g total fat (8 g sat. fat, 0 g trans fat), 207 mg chol., 571 mg sodium, 23 g carbo., 2 g fiber, 19 g pro.
Exchanges: 1.5 Starch, 2 Lean Meat, 2.5 Fat
EASY BREAKFAST PIZZA:
Prepare as directed, except omit the bread dough and Step 1. Substitute one 12-inch Italian bread shell and continue as directed, baking according to the bread shell package. Or substitute one 13.8-ounce package refrigerated pizza dough, baking as directed on the pizza dough package. Follow Steps 24 and complete baking according to package directions.
If you want a great Christmas morning recipe, this is it. Easy to make and the salmon makes it feel rich. Not only that but it’s a high energy start to a big day.
1/2 cup (125 mL) milk
3 oz (90 g) smoked salmon, chopped
2 tsp (10 mL) chopped fresh dill
salt and white pepper to taste
2 tbsp (30 mL) melted butter
2 bagels, each cut in half, toasted and lightly buttered
1/4 cup (60 mL) low-fat sour cream
fresh dill sprigs, for garnish
Beat the eggs and milk in a bowl until blended. Mix in the salmon, dill, salt and pepper.
Heat the butter in a large, non-stick skillet over medium heat. Pour in the egg mixture. As it begins to set, slowly run a heatproof spatula across the bottom and sides of the skillet to form large, soft curds in the egg mixture. Cook until thick, but still moist, with no visible liquid egg remaining.
Place a half bagel on each of 4 plates. Top with the egg mixture. Dollop with sour cream and garnish with a dill sprig to serve.