recipe

Archive for October, 2009

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Oct
31
2009

Happy Hallowe’en Everyone!

Happy Hallowe’en and a Blessed Samhain to all! Be safe and have a lovely evening!

Here are some cookies Rachel made for our little party tonight

halloweencookie1 copy

I will have lots more pictures tomorrow I am sure… but until here are some of Hallowe’ens Past.

mylittlewitches

Halloween1990

And these are cookies we made for an order today…pretty cute I think!

halloweenbox

Oct
30
2009

Friday Baking with NotQuiteJuneCleaver Recipes for October 30-November 6, 2009

First let me say Happy Hallowe’en Eve! I will have a busy couple of days so I might not post for another few days.  If not have a safe and Happy Hallowe’en!

I have a couple of announcements I need to get out of the way.  First the drawings/giveaways associated with Friday Baking will suspended until further notice.  We still don’t have enough people participating and I think a couple of folks have already won twice!  I am just hard headed enough not to give up yet, so I will continue with the recipes as long as I feel like someone is enjoying them.  Also, the amazing interview and giveaway will be up on the 15th.  I have just been up to my eyeballs around here and haven’t finished the details.  Is that it???? I think so.  If not I will correct it later.

Now for the recipes for this week.  I am going to hit you with a pie recipe for your sweet treat.  I do love pie!

pline1

Buttermilk Sky Raisin Pie

I have no idea where my BonDon got the name for this pie.  I happen to be a  big fan of raisins so I think this is one yummy pie!  The original copy is in her handwriting and that makes is even more special.

  • 1 unbaked 9” pie crust
  • 3 TBSP corn starch
  • 1 cup light brown sugar, packed
  • 1/2 tsp freshly grated nutmeg
  • 1/4 tsp cinnamon
  • 1/2 tsp salt
  • 2 large eggs
  • 2 cups buttermilk
  • 1 TBSP lemon juice
  • 2 TBSP melted butter
  • 1/2 cup raisins chopped

Preheat oven to 375 degrees. Blend together cornstarch, sugar, spices and salt.  Add the remaining ingredients, blend well, carefully pour into unbaked pie crust.  Bake at 375 for 40-45 minutes or until set in the center.  Top with whipped cream if desired.

raisins2

BonDon’s Note: To chop the raisins, generously butter a heavy knife and cut thru the raisins.  This prevents sticking and chopped raisins improve the flavor and make for easier cutting of the pie.

Now for your savory recipe and a way to use pumpkin in a new way!

Savory Roasted Pumpkin Pie

Use your favorite crust recipe sans the sugar if it calls for it.  I think a good half butter/half lard crust is what I will use to make this.

  • 2 small pie pumpkins
  • 3 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3 medium yellow onions
  • 2 tablespoons olive oil
  • 1/2 cup Jarlsburg, Gruyère, or Swiss cheese, grated
  • 2 eggs
  • 1 tablespoon milk
  • Salt, pepper and nutmeg
  • 2 tablespoons roasted pumpkin seeds

Make your crust per instructions.   Press the dough into a disc, wrap it in plastic wrap, and keep in the refrigerator while you prepare the filling.

Preheat the oven to 450 degrees. Peel the pumpkins, discard the seeds and stringy innards, and cut the flesh into 1-inch cubes. Put the pumpkin on a baking sheet or in a Pyrex pan and toss with 1 tablespoon olive oil. Sprinkle with salt and pepper and bake at 450 degrees for 45 minutes, or until the pumpkin is tender and slightly browned.

Meanwhile, melt the butter (2 tablespoons) with the remaining 2 tablespoons olive oil in a cast iron skillet over medium heat. Slice the onions and cook in the butter and olive oil, stirring frequently, for 45 minutes or until deep brown and fragrant.

Remove the pie dough from the refrigerator and, on a floured surface, roll the dough into as thin a circle as possible. Fold the dough in half and then into quarters, transfer it to a 9-inch pie plate, and carefully unfold it. Press the dough into the pie plate and trim away excess dough from the edges. Remove the pumpkin from the oven and reduce the temperature to 375 degrees. Mix together the cooked pumpkin and onions, and carefully transfer this vegetable mixture into the pie crust. (You may find your pie crust overflowing with vegetables. In this case, remove some of the pumpkin-onion mixture and set it aside — it makes a great snack or omelet filling.) Sprinkle the grated cheese on top of the vegetables.

In a small bowl, beat together the eggs, milk, and salt, pepper, and nutmeg to taste. Pour this mixture over the vegetables and cheese in the pie crust. Sprinkle the pumpkin seeds on top of the pie.

Bake the pie at 375 degrees for 20 to 25 minutes, or until the cheese is melted, the eggs are firm, and the top of the pie is golden brown.

Savory Roasted Pumpkin Pie
Use your favorite crust recipe sans the sugar if it calls for it.  I think a good half butter/half lard crust is what I will use to make this.
2 small pie pumpkins
3 tablespoons olive oil
2 tablespoons unsalted butter
3 medium yellow onions
2 tablespoons olive oil
1/2 cup Jarlsburg, Gruyère, or Swiss cheese, grated
2 eggs
1 tablespoon milk
Salt, pepper and nutmeg
2 tablespoons roasted pumpkin seeds
Make your crust per instructions.   Press the dough into a disc, wrap it in plastic wrap, and keep in the refrigerator while you prepare the filling.
Preheat the oven to 450 degrees. Peel the pumpkins, discard the seeds and stringy innards, and cut the flesh into 1-inch cubes. Put the pumpkin on a baking sheet or in a Pyrex pan and toss with 1 tablespoon olive oil. Sprinkle with salt and pepper and bake at 450 degrees for 45 minutes, or until the pumpkin is tender and slightly browned.
Meanwhile, melt the butter (2 tablespoons) with the remaining 2 tablespoons olive oil in a cast iron skillet over medium heat. Slice the onions and cook in the butter and olive oil, stirring frequently, for 45 minutes or until deep brown and fragrant.
Remove the pie dough from the refrigerator and, on a floured surface, roll the dough into as thin a circle as possible. Fold the dough in half and then into quarters, transfer it to a 9-inch pie plate, and carefully unfold it. Press the dough into the pie plate and trim away excess dough from the edges. Remove the pumpkin from the oven and reduce the temperature to 375 degrees. Mix together the cooked pumpkin and onions, and carefully transfer this vegetable mixture into the pie crust. (You may find your pie crust overflowing with vegetables. In this case, remove some of the pumpkin-onion mixture and set it aside — it makes a great snack or omelet filling.) Sprinkle the grated cheese on top of the vegetables.
In a small bowl, beat together the eggs, milk, and salt, pepper, and nutmeg to taste. Pour this mixture over the vegetables and cheese in the pie crust. Sprinkle the pumpkin seeds on top of the pie.
Bake the pie at 375 degrees for 20 to 25 minutes, or until the cheese is melted, the eggs are firm, and the top of the pie is golden brown.
Oct
26
2009

Lofty Goals

A very dear (and wise) friend of mine wrote these words this morning:

If I set my mind on it, my dream, my reality, my authenticity, I will become it. It worked in my young motherhood, why not now?

Those few words surely got the wheels inside my head turning this morning.  I think (and what do I know ;) ) it is because we found it more satisfying and worthwhile to do what we believed/what we knew to be right for our families than we do when we are just doing what we believe is right for us. So many obstacles stared us down and we quickly and easily adapted to whatever we had to. And there were so few choices. Real choices. It was always so easy to see what we shouldn’t do. We were in defense mode more often than not. Protecting, raising, nurturing.

Now that we have more time to pursue OUR dreams it’s so different. We are playing offense now! Able to aggressively pursue things, if we so choose. Sometimes there are too many choices!

Are we afraid of failure?  Am I afraid of failure? Possibly. Though most people that know me in real life, would argue that I really have few fears.  This is true but only because for the most part  my life mapped itself out.  There was so much that HAD to be done, that the few things I had time to choose to do were so inconsequential that it mattered little if they were successful or not. Oh I did little things like owning my own business but that was work…not my dream.  I am not even sure I have a dream ;)

Personally I find it very difficult to let myself realize how much my life has changed. How so few people actually depend on me these days. Many times I have said to myself (and out loud) “I just want to live to get my children grown”. Why would that be “enough”? I never really had any reason to believe I wouldn’t.  But at times it seemed like a lofty goal. Now I want to live until I am done! Done with what? I don’t know yet, but I feel like there is so much I still want/need to do!

I don’t *think* it is a matter of self-worth, but as much as I am trying to enjoy this season, if I act too quickly on my own behalf, I feel a sense of guilt. Then I have to tell myself it’s okay. That is what this season is for. While I am still young enough to start something new and actually finish it!

To find your purpose or purposes makes your life rich and multi-layered.  I don’t enjoy too many irons in the fire at once. Yet I am not content most of the time to just be.  There are days I feel like it but rarely two days in a row.  Now to figure out as my purposes wax and wane, what to do that is meaningful and worthwhile.  And to distinguish between work and purpose…that’s a whole other back of tricks.

Speaking of tricks…and treats…a couple of pictures from Hallowe’en Past.

halloween2

my little witches and their familiar

halloweencookiesHallowe’en cookies

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