Recipes Archive/October

October Recipes

Cranberry Nut Chocolate Chip Cookies

3/4 call-purpose flour
3/4 cwhole wheat flour
3/4 cregular oats
1/2 tspbaking powder
1/4 tspbaking soda
1/4 tspsalt
1/4 cdried cranberries
2.5 tbspfinely chopped walnuts
2.5 tbspsemisweet chocolate minichips
3/4 cpacked brown sugar
5 tbspbutter, softened
2 tbsphoney
3/4 tspvanilla extract
1large egg
1large egg white
Cooking spray

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, oats, baking powder, and the next 5 ingredients (through chips) in a large bowl. Combine sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add honey, vanilla, egg, and egg white; beat well. Add flour mixture to sugar mixture; beat at low speed until well blended. Cover and refrigerate 8 hours or overnight. Preheat oven to 350°. Drop batter by tablespoonfuls onto a baking sheet coated with cooking spray. Bake at 350° for 10 minutes. Cool 2 minutes on pans. Remove from pans, and cool completely on wire racks.

Cranberry Maple Pudding Cake

For the filling
2 1/2 cfresh or frozen thawed cranberries
1/3 cmaple syrup
1 tbspmaple syrup
1/4 cwater
For the topping
2/3 cunbleached all-purpose flour
1/3 cfine or medium-grind cornmeal
1.5 tspbaking powder
1large egg
1/2 c1% milk
8 tbspunsalted butter, melted, still warm
1 tsppure vanilla extract

Position rack in the center of the oven; preheat to 400°F. Butter a 2-quart, 2-inch deep baking dish or 10-inch glass or ceramic pie plate. To make the filling: Combine cranberries, maple syrup, and water in medium saucepan. Bring to a simmer; cook for 3 minutes. Transfer 1/2 cup of berries, with some juice, to small bowl; set aside. Pour remaining berries and juice into baking dish; heat in oven for about 5 minutes. To make the topping: Whisk flour, cornmeal, baking powder, and salt in medium bowl. Whisk egg, milk, butter, and vanilla in another medium bowl; add flour mixture and whisk until blended. Remove baking dish from oven and scrape batter over berries (no need to cover completely). Spoon reserved berries and juice randomly over batter. Bake 15-20 minutes until topping is golden brown, feels crusty, and springs back when you press it. Cool pudding for 5 minutes before serving.

Squash, Pear & Pecan Salad

Spicy Pecans
1 ccoarsely chopped pecans
1 tbspolive oil
1/4 tspground cumin
1/4 tspground cinnamon
1/4 tspchili powder
1/8 tspcayenne pepper, optional
Sweet Squash
3 cpeeled, cubed butternut squash
2 tbspolive oil
2 tbspmaple syrup
3/4 tspkosher salt
3 tbspbalsamic vinegar
1 tbspDijon mustard
1 tbsppacked brown sugar
1/4 tspkosher salt
1/4 colive oil
8 cloosely packed mixed salad greens
2large pears, cored, thinly sliced
1/2 cdried cranberries

Preheat oven to 450°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray. In a small bowl, toss pecans with olive oil, cumin, cinnamon, chili powder and cayenne. Spread pecans out on prepared baking sheet. Bake 5 minutes or until lightly toasted. Set aside to cool. Line a baking sheet with aluminum foil and coat with non- stick cooking spray. In a medium bowl, toss cubed squash with olive oil, syrup and salt. Spread on prepared baking sheet and roast for 20 minutes, stir and continue to cook for an additional 5-10 minutes until squash is tender and lightly browned. Set aside to cool. In a small bowl, whisk vinegar, Dijon mustard, brown sugar and salt. Continue to whisk, slowly adding olive oil until combined.In a large serving bowl, gently toss salad greens with 2 tbsp of dressing to lightly coat. Add pecans, squash, pears and dried cranberries. Drizzle salad with remaining dressing.

Pumpkin Cannoli

2 cwhole milk ricotta cheese
1 cpumpkin puree
3/4 cConfectioners Powdered Sugar
1 tsppumpkin pie spice
8 to 10cannoli shells

Place ricotta cheese in a cheesecloth and let it drain for 24 hours in refrigerator. Place drained ricotta cheese, pumpkin puree, sugar and pumpkin pie spices in a bowl. With a hand whisk or a spatula, stir to combine. Place pumpkin mixture into a piping bag and fill the cannoli shells. Shells will soften after they are filled. For the best results, fill shells 2-4 hours before serving.

Cranberry Buttermilk Scones

1 1/2 call-purpose flour
2/3 csugar
2 tspbaking powder
1/4 tspbaking soda
1/4 tspsalt
2 tbspchilled unsalted butter, cut into small pieces
1/3 clow-fat buttermilk, well-shaken
1large egg, lightly beaten
1/2 tsppure vanilla extract
1 cfresh/frozen cranberries, thawed
1egg white, lightly beaten
1 1/2 tspcoarse sugar

Preheat oven 400°. Combine first 5 ingredients; cut in butter with pastry blender until mixture resembles a coarse meal. Whisk together the buttermilk, egg & vanilla. Add to dry ingredients with cranberries; stir just until moist. On lightly floured surface, knead dough with floured hands 5 or 6 times; pat into 7-inch round. Cut into 6 wedges; transfer wedges to parchment-lined baking sheet. Brush tops with egg white, and sprinkle with coarse sugar. Bake 15 minutes or until golden. Let cool on wire rack 10 minutes before serving.

Duchess Potatoes

2 lbspotatoes (Yukon Golds work best), peeled and cut into chunks
1/4 cheavy cream
4 tbspunsalted butter, divided
1/4 tspnutmeg
1/2 tspblack pepper
3egg yolks

Place potatoes in a medium to large pot (3 qt) and cover with a couple inches of cold water. Add a couple teaspoons of salt to the water. Bring to a simmer and cook until the potatoes are tender (the tines of a fork easily pierce), about 20-25 minutes. While the potatoes are boiling, melt 2 tablespoons of butter and set aside. You will use this butter to coat the potatoes right before they go in the oven. Preheat the oven to 425°. When the potatoes are cooked, drain in a colander and put the potatoes back in the pot set over low heat. Allow them to release steam for a minute or so. Add 2 tablespoons of butter and mash the potatoes until the butter has been incorporated. Add the nutmeg, black pepper, heavy cream and continue mashing the potatoes. Once everything is incorpor- ated, add salt to taste and the egg yolks. Continue to mash until the mixture is smooth. Do not over-mash or your potatoes will end up with a gluey consistency. Using a piping bag with a large star point, pipe the potatoes onto a cookie sheet. Alternatively, you can just fill a casserole dish with the mashed potatoes, and use a fork to create lots of peaks on the surface. The swirled edges from the star-point piping bag forms or the peaks of mashed potatoes in a casserole dish will brown nicely in the oven. The browned parts taste great, so you want to maximize them. Whether you make piped portions or a casserole, paint the potatoes with the melted butter. Bake in the 425°F oven until nicely browned, about 20 minutes.

Cranberry Nut Loaf

1 1/2 cfresh or frozen cranberries
Orange juice, if needed
1/3 cwhole flaxseeds
1 cwhole-wheat flour
1 call-purpose flour
1.5 tspbaking powder
1/2 tspbaking soda
1/4 tspsalt
1large egg
3/4 csugar
1/4 ccanola oil
1 tspvanilla extract
1/2 cchopped walnuts, or pecans divided

Preheat oven to 350 °F. Coat three 6-by-3-inch mini-loaf pans (2-cup capacity) with cooking spray. Pulse cranberries in a food processor until coarsely chopped. Grate orange zest to measure 2 tablespoons. Squeeze juice, adding orange juice, if necessary, to measure 3/4 cup. Grind flaxseeds into coarse meal in a clean dry coffee grinder or blender. Transfer to a large bowl. Add whole-wheat flour, all-purpose flour, baking powder, baking soda and salt; whisk to blend. Whisk egg, sugar, oil, vanilla and the orange zest and juice in a medium bowl. Add to the flour mixture and mix with a rubber spatula just until the dry ingredients are moistened. Fold in cranberries and 1/4 cup nuts. Scrape the batter into the prepared pans, spreading evenly. Sprinkle the loaves with the remaining 1/4 cup nuts. Place the pans on a baking sheet. Bake the loaves until the tops are golden and a cake tester inserted in the center comes out clean, 35 to 45 minutes. Cool in the pans on a wire rack for 10 minutes. Loosen edges and turn the loaves out onto the rack to cool completely before slicing or wrapping.

Cream of Mushroom Soup

4 tbspolive oil
4 tbspbutter
2 lbscremini mushrooms, sliced
1/8-inch thick, handful of shiitake mushrooms (chopped)
3/4 cminced shallots
3cloves garlic, minced
1 tspkosher salt
3/4 tspdried tarragon
4 cchicken stock or vegetable stock
1/2 cheavy cream
1/2 tspfreshly ground black pepper

Sauté the mushrooms: Heat olive oil on medium high heat in a 5-6 quart thick-bottomed pot. When the oil is hot, swirl in the butter. Once the butter has melted, add the mushrooms, stir to coat with the olive oil and butter. Cook the mushrooms on medium high heat until they are lightly browned and have released most of their water. Remove 1 cup of the cooked mushrooms from the pot and set aside (they will be added back in later). Add shallots, tarragon, stock, bring to simmer: Reduce heat to medium. Add the minced shallots and the garlic to the pot, stir to combine, cook for about a minute. Add the salt, dried tarragon, and the stock to the pot. Increase the heat to medium high, bring to a simmer and cook, uncovered, for 10 minutes. Remove from heat. Purée soup: Using an immersion blender or working in batches with a standing blender, purée the soup until smooth. Then return to the pot. (If the soup is too thick for you, add some water or more stock to thin the soup to the desired level of thickness.) Stir in cream and reserved mushrooms: Whisk the cream into the soup and add the black pepper. Adjust salt and pepper to taste. Stir in the reserved cooked mushrooms.

Cheesy Witches Fingers

5 tbspbutter
1 cshredded extra-sharp cheddar cheese
3/4 call-purpose flour
2 tbspcornmeal
1large egg
Kosher salt
30sliced almonds

In a food processor or bowl, whirl or rub together butter, cheese, flour, and cornmeal until the mixture has the texture of wet sand. Add egg and whirl or stir with a fork until dough holds together. Scrape dough onto a sheet of cooking paper or parchment, 12 to 14 in. wide and about 14 in. long. Top with another equal-sized sheet of paper and pat dough into a 1/2-in.-thick circle. Wrap in plastic and freeze 15 minutes, or refrigerate up to 3 days. Roll dough into a rectangle about 8 in. wide and 10 in. long, working carefully to avoid creases in paper. Return to freezer for 15 minutes. Meanwhile, preheat oven to 350°. Peel off top paper and use a sharp knife to cut the dough into 30 strips, each about 1/2 in. thick and 5 in. long. Place each strip on a large baking sheet. Sprinkle with salt to taste, then use your fingers to round the top of each strip into a fingertip shape. Use a sharp knife to score shallow "knuckle" lines in each finger, then press an almond "nail" into the tip. If you like, bend each finger in places to make it look knobby. Bake the fingers until an even light brown, about 15 minutes. Transfer to a rack to cool.

Yummy Mummy Cookies

2/3 cbutter softened
1 cgranulated sugar
2 tspvanilla extract
2 1/2 call-purpose flour
1/2 ccocoa
1/2 tspsalt
1/4 tspbaking powder
1 1/4 csemi-sweet mini chocolate chips
2 cwhite chocolate chips
1 tbspvegetable shortening

Beat butter, sugar and vanilla in large bowl until creamy. Add eggs; beat well. Stir flour with cocoa, salt and baking soda; gradually add to butter mixture, beating well. Stir in 1 cup (250 mL) mini chocolate chips. Refrigerate dough for 20 minutes or until firm enough to handle. Preheat the oven to 350°F (180°C). Roll 1 tbsp (15 mL) dough into a 3 1/2-inch (9 cm) long, carrot shape for the mummy body; place on an ungreased baking sheet. Roll 1 tsp (5 mL) dough into a ball the size of a grape; press onto the wide end of the body. Repeat with remaining dough. Bake for 8 to 9 minutes or until set. Cool slightly; remove from baking sheet to wire rack. Cool completely. Microwave white chips and shortening in a microwave-safe shallow bowl on MEDIUM (50%) for 1 minute; stir. If necessary, microwave on MEDIUM for an additional 15 seconds at a time, stirring after each heating, until chips are melted. Place 1 cookie at a time on a narrow metal spatula or a table knife. Spoon white chocolate mixture over just the top of cookie to coat; place on wax paper. As coating begins to set on cookies, use a toothpick to score lines in body and on face to resemble a mummy. Place two mini chocolate chips on each cookie for the eyes. Repeat with remaining ingredients. (Melt additional white chocolate chips with additional shortening, if extra coating is needed.) Store, covered, in cool dry place.

Chocolate Dipped Pretzel Bones

1 1/3 ctoffee bits
2 cdark chocolate chips
20pretzel rods
2 cwhite chocolate chips

Line a baking sheet with parchment paper. Place toffee bits in shallow bowl; set aside. Place chocolate chips in a medium microwave- safe bowl. Microwave on MEDIUM for 1 minute; stir. If necessary, microwave on MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted and smooth when stirred. Holding one end of a pretzel rod over the bowl of melted chocolate chips, spoon over and spread the melted chocolate over 2/3 of the pretzel length. Allow excess chocolate to drip into the bowl. Place on the prepared baking sheet. Repeat with the remaining pretzels. Chill for 30 minutes or until chocolate is firm. Line another cookie sheet with plastic wrap. Place the white chocolate chips in a small microwave-safe bowl. Microwave on MEDIUM for 1 minute; stir. If necessary, microwave on MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted and smooth when stirred. Holding the uncoated end of a chocolate-covered pretzel over the bowl of melted chips, spoon over and spread melted white chocolate over chocolate to cover 1/2 of the of pretzel length. Allow any excess white chocolate to drip into a bowl. Roll in toffee bits to coat. Arrange on a parchment paper-lined baking sheet. Repeat with the remaining pretzels. Chill until set. Transfer to an airtight container and store in a cool, dry place.

No Bake Butterscotch Haystacks

1 cbutterscotch chips
1/2 cpeanut butter chips
1 tbspshortening
1 1/2 cchow mein noodles, coarsely broken

Line a rimmed baking sheet with wax paper. Place butterscotch chips, peanut butter chips and shortening in a medium-sized microwave-safe bowl. Microwave at MEDIUM (50%) for 1 minute; stir. If necessary, microwave for an additional 15 seconds at a time, stirring after each interval, just until chips are melted and mixture is smooth. Immediately add chow mein noodles; stir to coat. Drop mixture by heaping teaspoons onto prepared tray or into paper candy cups; let stand until firm. If necessary, cover and chill until firm. Store in tightly covered container in the refrigerator.