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Desserts · Dine In · Entrees · Sides · Uncategorized

3 for. Recipe Post(s)

  • November 17, 2012

    • Yup, 3 for 1 recipe post!
    I had another dinner party tonight so I would have more reasons to cook and have friends over of course. And tonight was full of all my favorite fall foods, pumpkin, butternut squash, and apples. yum.

    I made Pumpkin Cookies.
           They were soft and chewy (looking) and I think they would be just divine in a glass of milk, which is ironic since I hate milk and I can’t eat these cookies. But everyone seemed to enjoy them so by the third cookie each I was convinced they weren’t “just being nice.”

    Pumpkin Cookies

    Dry Ingredients

    • 2.5 cups flour
    • 1 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp nutmeg
    • 1/4 tsp ginger
    • 1 tsp cinnamon
    • 1/2 tsp salt
    • 1.5 cups sugar
    Wet Ingredients
    • 1/2 cup butter, softened
    • 1 cup canned pumpkin
    • 1 egg
    • 1 tsp vanilla
    Preheat the oven to 350’F and grease the baking sheets
    Combine the dry ingredients first until well blended and then beat in the wet ingredients
    Drop by rounded tablespoons onto the baking sheets

    Bake for 15-18 minutes or until edges are firm [I did right about 16 minutes]

    You could probably add a glaze to them, with powdered sugar and butter and vanilla if you were so inclined but my guests seemed to enjoy them just as is. They did look very soft and delicious…oh the gluten.
    For my “entree” I made my Holiday Squash. I got the recipe out of a cookbook I bought in New Mexico a couple years ago and I have made it for every Thanksgiving and Christmas ever since. Since we aren’t cooking Thanksgiving this year, I decided to give it a go.

    Holiday Squash

    • 1 butternut squash
    • 1 cup raisins
    • 2 apples, finely chopped
    • 1/4 cup brown sugar
    • 1/4 cup butter
    • 1 tsp cinnamon
    • 1/2 tsp nutmeg
    • 1/2 tsp salt
    • 1/2 cup pine nuts [optional] 

    Directions
    Cook the butternut squash – I do this by cutting it in half, taking out the seeds, filling it with water, wrapping it in saran wrap and microwaving for about 20 minutes or until the squash is soft enough to scoop out with
       Somehow, I always burn my hands on this part, the scooping out…I just get too excited I guess. every time….
    After that it is super easy – just mash the squash in a bowl; add all the other ingredients and mix well

    Then place it all in a baking dish and bake for 20 minutes at 325’F
    The recipe says that this is enough for 4-6 people but every time I make it, it can feed at least 8. It is a lot of food but pretty darn healthy when you get down to it. Sweet, delicious, and nutritious. Pretty much a win.
    Then I decided to try my hand at…peanut butter. Why, you may ask, would I try to make peanut butter when there are so many affordable brands and flavors at the grocery store? When in fact I have 2 jars of peanut butter in pantry as I type? ….I really couldn’t tell you
    A friend recently turned me on to Peter Pan Honey Roasted Peanut Butter and I just thought I would see if I could make my own.
    I looked up a couple recipes on how to make peanut butter and they basically said “put peanuts in food processor and go” easy enough. or so I thought.
    In went the honey roasted peanuts I bought at the store. Process away…and….not peanut butter. I found a recipe that called for a little honey and a little oil so I started to add honey, then pure maple syrup, then grapeseed oil [because I don’t have peanut oil]. Well, whatever the recipe thought I should add, they lied.
    I probably added 1/4 cup of maple syrup, 1/4 cup honey. 1/4 cup oil. [That may be a little in excess] and it still didn’t get that delicious creamy consistency that makes you want to spread it on a piece of toast.

    It kind of reminded me of almond butter that I bought at a farmers market in terms of consistency, so maybe that is as smooth as homemade can get. I have to say, the taste is delicious. Incredibly sweet but I will definitely be putting some on my gluten free toast in the morning. Or even my oatmeal.
    Maybe I will try this again…maybe not. A lot of times it is cheaper to make things yourself but I am just not sure that this is a very economical recipe….

    I guess it is really 4 for 1 because I also made my Sangria. OK, maybe not really a “recipe” but it sure went fast. I don;t like those Sangria recipes that call for fruit juices and sparkling soda. Its all alcohol or nothing for me.

    Sangria

    I made my white Sangria tonight. One bottle of white table wine, One bottle of Champagne, and then about 1-2 tsp of cinnamon, 1/2 tsp all spice and 1/2 tsp nutmeg.
    I really don’t measure….I just shake and taste.
    I also sliced pears, apples, and grapes to add for effect and for munching on after the wine is gone. Mmm, nothing like a good cinnamon and champagne soaked apple slice.

    I had a glass left of a red Moscato wine that I just poured in as well for a little color. Tastes like Christmas…that is, if Christmas tasted like a delicious spiced alcoholic wine beverage. I am looking forward to whipping up a pitcher of my red Sangria next. It has a bit more punch to it 😉

    All in all, it was a pretty good afternoon of cooking and evening of baking.

    I love having friends over to bring and share food with. I even was introduced to a new game tonight, Kan Jam. It is kind of like corn hole [or bag toss if you prefer] but with mini garbage can type bins and a Frisbee. You can see what I am talking about here.

    I hope you all have a wonderful weekend! Enjoy the seasonal food while you can!

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