- 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.
- ¾ Pound (12 oz.) sharp cheddar cheese
- 1 pkg. (4 oz.) Roquefort cheese
- 1 Clove garlic
- ¾ Cup Coca-Cola
- 2 Tablespoons soft margarine
- 1 Tablespoon grated onion
- 1 ½ Teaspoon Worcestershire sauce
- 1 Teaspoon dry mustard
- ¼ Teaspoon salt
- ⅛ Teaspoon Tabasco
- Grate cheddar cheese into large mixing bowl. Add crumbled Roquefort. Put garlic through a press; add to cheeses with 1/2 cup of the Coca-Cola and remaining ingredients. Beat with electric mixer on low speed until blended. Gradually add remaining Coca-Cola, then beat on high speed until mixture is fairly smooth, light and fluffy. Pack into covered container. Chill. Best if refrigerated overnight.
Makes about 3 cups. This dip keeps very well for a week or more.
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
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
- Position a rack in the upper third of the oven and preheat to 425 degrees. Lightly mist a large baking sheet with cooking spray.
- 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.
- Drop the dough onto the baking sheet in scant 1/4-cup portions, 2 inches apart, and bake until golden, 15 to 20 minutes.
- 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.
This is another one of those recipes that is much loved at Olive Garden but is really easy to make at home.
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
- 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.
- 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.
- 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.