kattitudes

Ingredients:

2 (12 ounce) bags cranberries
1 1/4 cups sugar
1 cup fresh orange juice
zest of 2 oranges

Streusel topping:

1/2 cup brown sugar
1/2 cup flour
1/2 cup chopped walnuts or pecans
1/4 cup hard unsalted butter

Combine cranberries, sugar and orange juice in saucepan. Simmer until cranberry skins pop. Cook 7 to 10 minutes, just until tender (don’t let them lose their shape.) Add orange zest.

Knead ingredients for streusel topping until coarse crumb-like. Empty cranberry mix into 9 x 13 casserole or pan.

When cool, cover with topping and pop under broiler for about one minute or until browned.

Tastes utterly fantastic with ice cream.

2 large navel oranges
1 (12-ounce) bag fresh cranberries
1 1/2 cups white (granulated) sugar
1 cup orange juice
2 to 4 tablespoons Grand Marnier

Grate two teaspoons of peel from the orange and set aside. One fantastic way to infuse orange into the recipe would be use a zester to remove the peel, then use your food processor to combine the orange peel with the granulated sugar.

Section the oranges, being careful to remove all of the white pith. Set aside.

In a heavy saucepan, combine the cranberries, orange juice and grated orange peel and sugar.

Bring to a boil over medium heat, stirring frequently to dissolve the sugar.

Reduce heat to low and simmer until the sauce is thick and the cranberries have burst (about 10 - 15 minutes).

During the last few minutes, stir in the orange sections. If you prefer smaller orange pieces, you can put the orange slices into your food processor and chop coarsely before adding, then cook them along with the cranberries.

Remove from heat and stir in the Grand Marnier.

Cool completely and serve chilled (or serve at room temperature).

With thanks to the Libby’s website for the photo and the recipe, this is what we are having for pumpkin pie this year. Rather than fuss with the crust (which we all know I am ambivalent about in the first place), I make my lovely pumpkin pie insides and bake it in my ramekins. Top with gobs of whipped cream and we are in business.

Ingredients:

* 3/4 cup granulated sugar
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/2 teaspoon salt
* 1/4 teaspoon ground cloves
* 2 large eggs
* 1 can (15 ounces) 100% pure pumpkin (not pumpkin pie mix)
* 1 can (12 fluid ounces) evaporated milk

PREHEAT oven to 300° F.

MIX sugar, cinnamon, ginger, salt and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into eight 6-ounce ramekins or custard cups. Place ramekins on baking sheet.

BAKE for 45 to 50 minutes or until knife inserted in custard halfway between center and edge of ramekin comes out almost clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

This pie is a little different than the typical pumpkin and pecan that is usually served during the Thanksgiving Day feasts, but it is a taste delight. The tang of the cranberries makes it all worthwhile. (I love cranberries).

What I love is that in my quest for cranberry pies, I found two different recipes that I tried. They are both quite good, and I could not decide which to post, so I decided to post both and let you choose.

The first recipe makes a wonderful almost cheesecake type imitation, with a sweetened cream cheese and whip cream layer on the bottom and a jellied cranberry layer on top, all chilled and beautiful.

The second recipe is more unusual, in that you make yourself almost a cranberry custard, then top it with the most heavenly mass of whipped cream and cool it all down and dig in to a heavenly taste. They are both worth trying.

And both recipes call for you to use your own version of a pie crust. As I talked about before, I am pretty indifferent to crusts, so I never bother with them, unless forced (I bake the pie insides in Pyrex custard cups now and just get straight to the good stuff). However, when my Mister requires a pie crust, I do have a list of wonderful alternatives to the ordinary pie crusts available.

Cranberry Cream pie Variation One (the cheese cake type)

3/4 cup sugar
2 teaspoons cornstarch
1/4 cup cold water
2 cups cranberries
1 cup confectioners sugar
1 teaspoon vanilla
1 cup whipping cream, whipped
6 ounces cream cheese, softened
1 pie crust (9 inches)

In a saucepan, combine sugar, cornstarch and water until smooth. Add cranberries. Bring to boil; boil and stir for 2 minutes. Reduce heat; cook until berries pop (about 5 minutes). Set aside.

In a mixing bowl, beat cream cheese, confectioners’ sugar and vanilla until fluffy. Fold in whipped cream. Spread evenly into pie shell. Top with cranberry mixture. Chill for at least 4 hours. Store in refrigerator.

Cranberry Cream pie Variation Two (the custard type)

1 cup dried cranberries
1 cup white sugar
1/2 cup all-purpose flour
1/8 teaspoon salt
2 1/4 cups milk
2 eggs, lightly beaten
1/2 cup sour cream
1/4 cup butter, diced
1 cup heavy whipping cream
3 tablespoons confectioners sugar
1 teaspoon vanilla extract
1 pie crust (9 inches)

Cover the dried cranberries with boiling water. Let stand for 5 minutes and then drain.

In a medium heavy-bottomed saucepan, combine the sugar, flour and salt. Gradually stir in the milk and eggs. Cook over medium heat stirring constantly until the mixture thickens and boils. Boil and stir for about 2 minutes. Remove from heat.

Stir in the sour cream, butter and cranberries; pour mixture into the baked pastry shell. Cover with plastic wrap. Refrigerate overnight.

Whip the cream until soft peaks form, fold in the confectioners’ sugar and vanilla. Swirl over top of the pie.

Ingredients:

1 medium pumpkin, poached & peeled (or one large can of pumpkin puree)
1/4 pound butter (1 stick) cut into small pieces
1 large onion, diced
1 cup celery, diced
1/2 cup all-purpose flour
1 cup sherry
2 quarts chicken stock
3 cups cream
salt & pepper to taste

Poach & peel pumpkin and reserve. Add butter to a soup pan & melt. Add onion and sauté until translucent. Add celery and sauté. Add flour & form roux. Add sherry & de-glaze pan. Add chicken stock; bring to a boil while mixing. Drop to a simmer. Add pumpkin, maple syrup, salt & pepper and blend. Add cream, stir & serve.

This particular recipe is a nice deviation from the norm in that it calls for pineapple as opposed to raisins. Because I am genetically incapable of not mucking with a recipe, I usually throw in a handful of raisins anyway, just for the heck of it. But as far as carrot cakes go, it is quite tasty and just a little different. Good stuff.

2 cups sugar
2 cups flour
1.5 cups vegetable oil
2 cups grated carrots (approximately four large carrots)
1 16 oz. can crushed pineapple, well drained
5 eggs
1 tsp. salt
2 tsp. cinnamon
2 tsp. baking soda

Combine all ingredients and beat gently with a wooden spoon until thoroughly mixed (at least two minutes). Place in well-greased 13″ x 9″ pan and bake at 350 for 45-55 minutes (until knife inserted in center comes out clean). Cool completely before frosting.

Cream Cheese Frosting

1 8 oz. package cream cheese, softened
1/2 stick butter, softened
2 tsp. vanilla
1 lb. confectioner’s sugar

Beat all ingredients with mixer for five minutes.

Ingredients:

2 1/4 cups flour
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs, beaten
2 cups sugar
1 3/4 cups pumpkin pureé (15 oz can)
1/2 cup vegetable oil
1 cup fresh or dried cranberries

Combine flour, spice, baking powder, and salt in bowl; stir to blend the dry ingredients well. Combine eggs, sugar, pumpkin, and oil in a mixing bowl.

Stir in flour mixture, then stir in cranberries. Spoon into two greased and floured 9×5x2-inch loaf pans. Bake at 350° for 55 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

Ingredients:

6 tablespoons butter, melted
1 cup light brown sugar, packed
1 teaspoon vanilla
2 large eggs
1 cup pumpkin puree
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
4 ounces cream cheese, softened
1 egg
1/3 cup confectioners’ sugar
1/2 teaspoon vanilla
2 tablespoons flour

Butter and flour an 11×7-inch baking pan. Heat oven to 350°.

In a large mixing bowl, beat butter with brown sugar, 1 teaspoon vanilla, and 2 eggs until light and creamy. Beat in pumpkin puree. In another bowl, combine 1 cup of flour with baking powder, soda, salt, and spices.

Slowly beat into the first mixture until well blended. Spread in prepared baking pan.

In a medium bowl, combine cream cheese, 1 egg, confectioners’ sugar, 1/2 teaspoon vanilla, and 2 tablespoons flour. Beat for 1 to 2 minutes, until smooth and creamy. Spoon onto the pumpkin batter. Using a small narrow spatula or butter knife, swirl the cream cheese batter into the pumpkin batter.

Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

I swear by all that is holy, if I do not get my rich moist dense pumpkin bread (or cupcake, I’m not particular) with sweetened cream cheese frosting, I am liable to start gluing candy to my house, then baking and eating the small children when they get too close to my general vicinity.

Have I mentioned lately how much I want some pumpkin bread? I literally do not understand why I have not baked any. I actually think that there is a small voice telling me that it is actually a self preservation issue. Do not bake the pumpkin bread and save yourself from diabetic destruction.

Lord how I want me some pumpkin bread. With a 2 inch thick layer of sweetened sugared up cream cheese. Just tart enough. I thought I wanted it loaded up with plump juicy raisins and cranberries, like little fruit bombs for my tongue to run into and explode on contact in some demented healthy version of a taste frenzy, but no. I realized it is that deep rich moist pumpkin darkness (come to the dark side) that I crave (come to the dark side) so much that I am about to start hurting people if I don’t get it.

I am thinking, in retrospect, this is one of those times that maybe, a little delayed gratification has gone too far. I am actually scaring myself.

This pumpkin bread has cream cheese filling. Because, you know, there isn’t enough richness yet. (Kill me. Just shoot me and put me out of my misery).

INGREDIENTS:

Filling:
* 1 package (8 ounce) cream cheese, at room temperature
* 1/2 cup granulated sugar
* 1 tablespoon all-purpose flour
* 1 large egg
* 1 tablespoon finely grated orange peel

Bread:
* 1 2/3 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 1/4 teaspoon ginger
* 1/4 teaspoon nutmeg
* 1 cup pumpkin puree, canned or homemade
* 1/2 cup vegetable oil
* 2 large eggs
* 1 1/2 cups granulated sugar
* 1 cup chopped pecans or walnuts, optional

PREPARATION:
Preheat oven to 325°. Lightly grease two 8×4x3-inch loaf pans. In a medium mixing bowl, combine cream cheese, 1/2 cup sugar, 1 tablespoon flour, 1 egg, and the orange peel; beat until smooth and creamy.

Into another bowl, sift 1 2/3 cup flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg; set aside. Put pumpkin puree, vegetable oil, 2 eggs and 1 1/2 cup sugar in a large mixing bowl; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the pecans or walnuts, if using.

Pour half of the pumpkin bread batter evenly into the two prepared loaf pans. Spoon cream cheese mixture on top of pumpkin batter layer and then pour on the remaining pumpkin batter.

Bake in preheated 325° oven for 60 to 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool bread in pans for 10 minutes; remove to a rack to cool completely.

Pumpkin bread recipe makes 2 loaves.

FROSTING (icing):
1 8 ounce package cream cheese
2 tablespoons vanilla
4 cups powdered sugar

Mix together well all ingredients. Avoid plunging your fingers into the icing. No. Stop that! Frost (the pumpkin bread - what did you think you were supposed to frost. Your fingers? For goodness sake, stop it. Stop icing your fingers. That doesn’t count!) when cool.

With a wink and a nod going out to Pier’s wonderful hubby, hopefully this recipe will keep him entertained in the kitchen. And let it be known, I officially proclaim that husbands that like to cook are sexier than all hell (and this I know. I have one of those myself.)

Prepare cream cheese tart crust below first. Then the inside nummy part.

Cream Cheese Pastry (makes one ten inch tart crust)

2 cups all purpose flour
1/4 cup butter, chilled
1 (3 ounce) package cream cheese
3 tablespoons ice water

In the work bowl of a food processor, combine flour, butter and cream cheese. Process until mixture is crumbly. With food processor running, add water, one tablespoon at a time, until mixture comes together and forms a ball. Flatten dough into a dish, and wrap tightly in heavy-duty plastic wrap; chill for 30 minutes.

Ingredients for Cranberry Pecan part:

3 large eggs
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/4 cup butter, melted
1 cup dark corn syrup
1 cup chopped pecans
1 cup dried cranberries

Preheat oven to 350 degrees. Press cream cheese pastry into bottom and up the sides of a 10 inch deep dish tart pan with removable bottom. Cover pastry with pie weights or dried beans and bake for ten minutes. Let cool, then remove pie weights.

In a medium bowl, whisk together eggs and sugars. Whisk in melted butter. Add corn syrup, whisking to combine. Stir in pecans and cranberries. Pour egg mixture into crust. Bake for 45 to 48 minutes or until set. Let cool completely before cutting.

recipe from Paula Deen somewhere. I clipped it and wrote in that I got it from Paula. So thanks Paula and I wish you would quit making such wonderful tasting things. You’re killing me. But at least this one doesn’t have chocolate, thank goodness.