Sunday, November 15, 2020

 



This is my go-to recipe each holiday season. True it is easier to buy a pie but making a pie for dinner makes the whole house smell like the holidays are here!

 

Classic Pumpkin Pie

2 eggs, slightly beaten

1 can (16oz) Libby's  Solid Pack Pumpkin (our favorite)

3/4 cups sugar

1/2 tsp salt

1 Tsp ground cinnamon

12 tsp ground ginger

1/4 cup (12 oz can)  undiluted Carnations Evaporated

1-9inch unbaked homemade pie shell with fluted edge

 

Preheat oven to 425F. Mix filling ingredients in order given. Pour into the pie shell. Bake for 15 minutes. Reduce heat to 350F, continue baking 45 minutes or until knife inserted near center comes out clean. Cool completely. Garnish with whipped topping.

Sunday, November 8, 2020

Vintage 1960s Holiday foods-Pineapple or Stone Fruit Upside Down Cake

 



We always had Stone Fruit Upside Down Cake (plums or cherries) for Thanksgiving. I grew up in New York so stone fruit was readily available. Pineapple Upside-down Cake was something of a novelty in my family until we moved to Los Angeles.

 


Pineapple Upside Down Cake

or

Stone Fruit Upside Down Cake

 

3 tbsp. plus 1/2 c. (1 stick) butter, softened

1/2 cup packed light brown sugar

Choice of fruit toppings (see measurements below)

1 1/2 cup all-purpose flour

2 tsp. baking powder

1/4 tsp. salt

1 cup  granulated sugar

3 large eggs

1 tbsp. vanilla extract

1/2 c. whole milk

 

Preheat oven to 350 degrees F.

In 12" heavy skillet with oven-safe handle, melt 3 tablespoons butter on medium, swirling to coat side of the pan. Sprinkle brown sugar evenly over butter and continue to cook 1 minute. Remove from heat. Add fruit, cut sides down, to fill the entire bottom of the skillet.

In a large bowl, whisk flour, baking powder, and salt. In another large bowl, with mixer on medium speed, beat remaining 1/2 cup butter and granulated sugar until light and fluffy, scraping side of bowl occasionally. Beat in eggs, 1 at a time, then vanilla until well blended. With the mixer on low, beat in flour mixture and milk, alternating, until just blended.

Pour batter over fruit in skillet; gently spread into even layer. Bake 35 to 40 minutes or until a toothpick inserted into the center comes out clean. Cool cake in skillet on a wire rack for 15 minutes. Loosen sides of cake from pan with a mini spatula or paring knife.

Place large serving platter over skillet. Carefully invert cake onto a platter and remove skillet; cool slightly to serve warm or cool 2 hours and serve at room temperature.

 

Choice of fruit toppings

**-3 8oz cans slice Pineapple, 16 maraschino cherries

-1 1/2 lbs. peaches, peeled, halved and cut into eighths

-3/4 lb. cherries, pitted and halved

-1 1/2 lbs. plums, halved and cut into eighths

 

**Try adding pecans or walnuts in between the pineapple slices.

This recipe can also be made with pineapple chunks.

 

Sunday, November 1, 2020

 


These stuffed mushrooms are great for Open House or dinner.

 

Tarragon-Rice Stuffed Mushrooms

 

18 large white mushrooms

1/4 cup canned chicken broth (low fat)

green onion or shallot, minced

1/2 cup long-grain white rice, cooked and cold

2 teaspoons light mayonnaise

2 or 3 fresh basil leaves, chopped

2 tablespoons Parmesan Cheese (Parmigiano-Reggiano), freshly grated

1 teaspoon fresh tarragon, chopped

2 teaspoons olive oil, extra-virgin

1/4 teaspoon paprika

 

Preheat oven to 375 degrees F.  Remove the stems from the mushrooms and finely chop the stems.

In a nonstick frying pan, over medium-high heat, bring the chicken broth to a boil.  Add the shallot and mushrooms stems; cook, stirring occasionally, until the vegetables are tender and most of the liquid has evaporated, about 2 minutes.

In a medium-size bowl, combine the vegetable mixture, rice, mayonnaise, tarragon, and half the parmesan cheese; set aside.

Using a paper towel, wipe out the frying pan and place over medium heat.  Add the olive oil and mushroom caps; sauté until coated with oil, 20 to 30 seconds.

Remove from the pan and arrange the mushroom caps, stem end up, on a baking sheet.  Mound about 2 teaspoons of the prepared vegetable/rice mixture in each mushroom cap.  Sprinkle with remaining Parmesan cheese.  

 

Bake until the cheese is lightly browned and the mushrooms are tender but still hold their shape, about 10 minutes.  To serve, dust each cap lightly with paprika.

Makes 6 servings (3 stuffed mushroom caps each person)

Note

 If made in advance, cover with plastic wrap and refrigerate for up to 8 hours.