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Classic Pumpkin Pie Recipe

Ingredients

  • 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)

Pumplin Pie Recipe

Directions

  1. 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. 
  2. 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. 
  3. 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. 
  4. 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.

Classic Butter Tarts Recipe

Ingredients

Filling

  • 1 cup (250 mL) corn syrup
  • 1/2 cup (125 mL) firmly packed brown sugar
  • 2 eggs
  • 1/4 cup (60 mL) unsalted butter, melted
  • 1 tsp (5 mL) vanilla extract
  • 1 tsp (5 mL) white vinegar
  • 1/2 tsp (2 mL) salt

Pastry

  • 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 egg yolk
  • 2 tsp (10 mL) white vinegar
  • 3 to 4 tbsp (45 to 60 mL) ice cold water

Classic Butter Tarts Recipe

Directions

  1. In large bowl, whisk flour with salt. Cut in butter with pastry blender or rub through fingertips until mixture resembles coarse meal. In small bowl, whisk egg yolk with vinegar and 3 tbsp (45 mL) water. Stir into the flour mixture until dough just comes together. Do not overwork. Stir in 1 tbsp (15 mL) more water if needed. Form dough into a flattened disk, wrap in plastic wrap and refrigerate at least 1 hr. 
  2. Roll dough on lightly floured work surface. Using 4-in. (10-cm) round cutter, cut into 12 rounds, rerolling scraps as needed. Fit each round into standard muffin tins. Chill 10 min. in freezer. 
  3. Preheat oven to 400ºF (200ºC). Set rack to lowest position. To make filling, in bowl, whisk corn syrup, brown sugar, eggs, melted butter, vanilla, vinegar and salt until blended. Spoon filling into pastry shells 3/4 full. Place muffin tin on baking sheet lined with parchment or foil to catch drips.
  4. Bake 18 to 20 min. or until filling is puffed and bubbly and pastry is golden brown. Transfer muffin tin to a wire rack. Let stand 5 min. Run paring knife around tarts to loosen. Carefully slide metal spatula under tarts to remove. Transfer tarts to rack to cool completely.

Apple Pie Cookies Recipe

Ingredients

  • 2 1/2 cups (625 mL) all-purpose flour, plus 2 tbsp (30 mL) for filling and more for dusting
  • 3 tbsp (45 mL) sugar
  • 1 1/2 tsp (7 mL) ground cinnamon, divided
  • 3/4 tsp (4 mL) salt, divided
  • 1 cup (250 mL) cold unsalted butter, cut into small cubes
  • 4 cups (1 L) peeled, cored, finely diced apples (about 4 apples)
  • 3 tbsp (45 mL) firmly packed light brown sugar
  • 1 tbsp (15 mL) lemon juice
  • 1 egg, beaten

Directions

  1. In food processor, combine 2 1/2 cups (625 mL) flour, sugar, 1/2 tsp (2 mL) cinnamon and 1/2 tsp (2 mL) salt. Pulse until blended. Add butter and pulse until mixture resembles coarse meal. Add 1/4 cup (60 mL) cold water and pulse just until dough forms and holds together when squeezed between fingers. If mixture is too crumbly, pulse in 1 tbsp (15 mL) cold water at a time to moisten. Transfer to lightly floured work surface. Shape into two large discs; wrap in plastic. Chill 30 min.
  2. Meanwhile, in large saucepan, combine apples, 2 tbsp (30 mL) flour, 1/4 cup (60 mL) water, brown sugar, lemon juice, 1 tsp (5 mL) cinnamon and 1/4 tsp (1 mL) salt. Cook over medium heat, stirring often, 8 to 10 min. until apples are tender and juices are thickened. Transfer mixture into bowl; cool slightly, cover and chill.
  3. Line 2 baking sheets with parchment paper. On lightly floured surface, roll out 1 disc of dough to 1/8-in. (3-mm) thickness. Using 2 1/2-in. (6.5-cm) round cutter, cut 16 dough rounds. Place on prepared baking sheets. Cover and chill. Roll out second dough disc into 1/8-in. (3-mm) thick rectangle. Using sharp knife or pizza cutter, slice 96 strips of dough, each 4 in. X 1/4 in. (10 cm X 5 mm) — each cookie requires 6 strips. Remove dough rounds from fridge; brush edges with beaten egg. Top each round with 1 tbsp (15 mL) chilled apple mixture, leaving thin border around edges. Press ends of 3 dough strips along “left” edge of dough round (fold strips away from filling). Press ends of another 3 strips along “bottom” edge of dough round (at 90 degrees from first 3 strips), also fold off filling. To weave lattice, lay middle strip from “left” edge onto filling, then lay “bottom” edge strip farthest on left onto filling. Next, lay top and bottom “left” edge strips onto filling. Continue weaving strips under and over each other to create lattice. Firmly press down strips at edges of cookie. Trim off excess dough. Make 16 cookies.
  4. Brush remaining egg wash over lattice tops. Cover and refrigerate cookies 30 min. Meanwhile, preheat oven to 375°F (190°C). Bake 25 to 30 min., until cookies are golden brown and filling is bubbling. Cool completely on wire rack.

Seafood Creole Recipe

Ingredients

  • 1/4 c  Vegetable oil
  • 1/4 c  Flour,all-purpose
  • 1 c  Water,hot
  • 1 lb Shrimp,shelled/deveined
  • 1 lb Fish fillets,fresh,1″ cubes
  • 1 cn Tomato sauce (8oz)
  • 1/2 c  Parsley,chopped
  • 1/4 c  Green bell pepper,chopped
  • 4 Garlic cloves,finely chopped
  • 2 Bay leaves
  • 1 1/2 ts Salt
  • 1/2 ts Thyme
  • 1 pn Cayenne pepper
  • 1 Lemon slice,seeded
  • 3 c  Rice,hot cooked

Directions

  1. Heat oil over medium heat in large skillet; blend in flour, stirring constantly, until brown (be careful not to scorch).
  2. Add water gradually and cook until thick and smooth.
  3. Add remaining ingredients except rice; cover and simmer 12 minutes.
  4. Remove bay leaves and lemon slice.
  5. Serve spooned over hot cooked rice.

Smoky Mac and Cheese Bites Recipe

Ingredients

  • 2 cups (500 mL) uncooked elbow macaroni (1/2 lb/250 g)
  • 1 tbsp (15 mL) olive oil
  • 1/2 cup (125 mL) panko breadcrumbs, divided
  • 2 tbsp (30 mL) butter
  • 3 tbsp (45 mL) all-purpose flour
  • 1 3/4 cups (425 mL) whole milk
  • 1/2 tsp (2 mL) each smoked paprika, salt and pepper
  • 2 1/2 cups (625 mL) grated Applewood Smoked Cheddar cheese, divided
  • 1/2 cup (125 mL) roughly chopped chives
  • 1 egg yolk

Smoky Mac and Cheese Bites Recipe

Directions

  1. Cook pasta according to package directions. Drain well.
  2. Meanwhile, preheat oven to 400°F (200°C). Brush 24 mini-muffin tins with olive oil. Sprinkle bottom of each cup with 1/2 tsp (2 mL) panko.
  3. In large saucepan, melt butter over medium heat. Whisk in flour; cook 1 min. Gradually whisk in milk until smooth. Continue whisking while bringing to a boil; simmer 5 min., or until thickened. Whisk in smoked paprika, salt and pepper. Remove from heat and stir in each of the following, mixing in each ingredient before adding the next: 2 cups (500 mL) cheese, chives and egg yolk. Stir in drained cooked pasta; mix well.
  4. Fill prepared mini muffin tins with macaroni and cheese mixture. Sprinkle top of each macaroni and cheese bite with remaining panko and cheese. Bake 15 min., or until cheese is golden brown and bubbling. Cool 10 min. before using small spoon to loosen edges around each bite before lifting out of muffin tins. Transfer to serving tray.

Yorkshire Pudding Recipe

Directions

  • 1 ½ cups all-purpose flour
  • ¼ tsp salt
  • 4 large eggs
  • 1 cup milk
  • ¼ cup cold water
  • 2 tsp hot English mustard or Dijon (optional)
  • 2 Tbsp vegetable oil

Instructions

  1. Preheat oven to 425°F.
  2. Sift the flour into a large bowl. Mix in the salt and a few cracks of black pepper. Create a well in the flour and add the eggs, milk, cold water and mustard. Mix well. Let sit for at least 10 minutes. If there are lumps strain through a fine sieve into a jug for pouring. The consistency should be like whipping cream; if it is too thick, pour in a bit more milk.
  3. Divide the vegetable oil between a 12-tin muffin tray and place in the preheated oven for at least 5 minutes. It is really important that the oil is sizzling hot, almost smoking.
  4. Working quickly, pull the tin out of the oven and fill the muffin holes ¾ full of batter. If you want giant Yorkies, fill them right to the top (you’ll just have less). Remove from the oven and serve immediately.
  5. Bake for 20 minutes. The puds should be golden brown and crispy. If they’re not crispy, they will sink as soon as they come out of the oven.

Imitation Red Lobster Cheddar Biscuits Recipe

When Jordon and I were in college, we used to love going to Red Lobster for their lunch special of all you can eat cheddar biscuits, soup, and salad.  This recipe does a good job of replicating the biscuits

Ingredients

For the biscuits:

  • Cooking spray
  • 1 3/4 cups all-purpose flour
  • 1 tablespoon plus 2 teaspoons baking powder
  • 2 1/2 teaspoons sugar
  • 1/4 teaspoon salt
  • 3 tablespoons vegetable shortening, at room temperature
  • 4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
  • 6 ounces grated yellow cheddar cheese (about 1 1/4 cups)
  • 3/4 cup whole milk

For the garlic butter:

  • 3 tablespoons unsalted butter
  • 1 clove garlic, smashed
  • 1 teaspoon chopped fresh parsley

Directions

  1. Position a rack in the upper third of the oven and preheat to 425 degrees. Lightly mist a large baking sheet with cooking spray.
  2. Make the biscuits: Pulse the flour, baking powder, sugar and salt in a food processor. Add the shortening and pulse until combined. Add the butter; pulse 4 or 5 times, or until the butter is in pea-size pieces. Add the cheese and pulse 2 or 3 times. Pour in the milk and pulse just until the mixture is moistened and forms a shaggy dough. Turn out onto a clean surface and gently knead until the dough comes together. Do not overwork the dough or the biscuits will be tough.
  3. Drop the dough onto the baking sheet in scant 1/4-cup portions, 2 inches apart, and bake until golden, 15 to 20 minutes.
  4. Meanwhile, make the garlic butter: Melt the butter with the garlic in a small saucepan over medium heat; cook for 1 minute. Remove from the heat and stir in the parsley. Brush the biscuits with the garlic butter and serve warm.

Mississippi Mud Pie Recipe

Ingredients

  • 2 Sticks butter or margarine
  • 2 cups sugar
  • 4 eggs
  • 1/2 cups cocoa
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flour
  • 1 cup chopped pecans — optional
  • Jar marshmallow creme

Directions

  1. Mix butter,2 eggs and cocoa together. Then,add and mix in vanilla
    extract, 2 eggs,flour and pecans,if desired. Put into a greased 11 x 14″ pan. Bake @ 350 degrees for 30 minutes. Remove from
    oven. While cake is hot, spread 3/4 jar of marshmallow creme on  top.

Frosting:

  •   1 stick butter
  • 6 tbsp.  milk
  • 1/2 cup cocoa
  • 1 box powdered sugar
  • 1 tsp. vanilla extract
  • 1 cup medium chopped pecans

Mix and spread over marshmallow topping

Imitation Olive Garden Bread Sticks Recipe

This is another one of those recipes that is much loved at Olive Garden but is really easy to make at home.

Ingredients

For the Dough:

  • 1 package active dry yeast
  • 4 1/4 cups all-purpose flour,plus more for dusting
  • 2 tablespoons unsalted butter,softened
  • 2 tablespoons sugar
  • 1 tablespoon fine salt

For the Topping:

  • 3 tablespoons unsalted butter,melted
  • 1/2 teaspoon kosher salt
  • 1/8 to 1/4 teaspoon garlic powder
  • Pinch of dried oregano

Directions

  1. Make the dough: Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt and 1 1/4 cups plus 2 tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms, 5 minutes.
  2. Knead the dough by hand on a floured surface until very smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16 1 1/2-inch-long pieces. Knead each piece slightly and shape into a 7-inch-long breadstick; arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes.
  3. Preheat the oven to 400 degrees. Make the topping: Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon kosher salt. Bake until lightly golden, about 15 minutes. Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano. Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavored salt.

Fried Bannock Recipe

Ingredients

  • 3 cups sifted flour
  • 1 teaspoon salt
  • 2 tablespoons baking powder
  • water
  • vegetable oil or lard

Directions

  1. Mix half the flour with the remaining dry ingredients.
  2. Add water until the mixture becomes thick, “like a paper mache paste”.
  3. Add more flour until the dough feels like a soft earlobe.
  4. Heat the oil or lard over a medium-high heat until very hot, but not smoking.
  5. Break off small pieces of the dough and flatten each to the size of your palm, about 1/2-inch thick.
  6. Place the pieces in the hot oil, turn after about 3 minutes, or when golden brown.
  7. Place the bannock on a paper towel to soak up the excess grease.
  8. Serve plain or with jam.