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Archive for the ‘Autumn’ Category

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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.
Sep
07
2009

A Little Apron Love

If you are following things around here you know Melanie from Valeroni won August’s Friday Baking Giveaway…Congrats again!  I just thought I would give you all a little looksee at the goodies that are in the mail to her. septgiveaway Isn’t the fabric just so Autumnish?  I know! Cute! I made her an apron from one of my very favorite patterns and tucked a hand-knitted wash rag made by my daughter Jessica and a copy of Apronisms by EllynAnne Geisel.  I think she will like the contents of her little parcel.  Well today is our first day of school so I better get busy.  We are still fighting off what I hope is just an end of Summer cold around here and not something more.  Husband started feeling peekid the last day of our little anniversary trip.  Rachel and Benjamin had already been sick for a couple of days when we left – sinus, coughing, just general ill-feeling.  It was on Thursday that Husband began to feel pretty rough.  He is still not a lot better, just not worse.  I, too, was under the weather Saturday and yesterday.  I think I feel some better this morning.  Has to be viral or we wouldn’t all be puny.

Have a great week everyone. TTFN

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