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).

2 pounds fresh string beans, cleaned and ends trimmed
4 tablespoons olive oil
2 tablespoons balsamic vinegar
1 fresh clove garlic, finely minced
4 tablespoons chopped, toasted almonds
4 tablespoons Locatelli (Romano) cheese, grated
1 tablespoon finely minced onion
1/8 teaspoon pepper
1/6 teaspoon salt
2-4 tablespoons butter
a sprinkling of paprika

In separate bowl combine almonds and cheese. Mix well and set aside.

Steam green beans until just tender. Run under cold water to cool and drain thoroughly and place in a buttered casserole dish.

In a cruet or small jar with a lid, mix olive oil, balsamic vinegar, salt, pepper, onion and garlic. Shake well. Pour over beans and mix well. Top with almond/cheese mixture. Dot with butter and sprinkle with paprika. Bake uncovered 15-20 minutes. Remove from heat, toss and serve.

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.

As we get near to Thanksgiving, all sorts of baking ensues. And as that baking ensues, often all sorts of panic can set in. Crazy panic situations.

So, I try to plan ahead and think of all the crazy situations I have ever found myself in and look up the problems in advance so I am prepared for the next time.

One year, I went to make my pumpkin pies and found I was out of pumpkin pie spice mix. Not a problem, because now I know exactly what the spice ingredients to use in order to make my own pumpkin pie spice mix.

I am going to share it with you, so that if you get into the same crisis (especially if you live in a part of the country/world where all the stores close on holidays), you can make your own pumpkin pie spice mix.

• 1/2 teaspoon cinnamon
• 1/4 teaspoon ginger, ground
• 1/8 teaspoon allspice
• 1/8 teaspoon nutmeg, ground

This will make one teaspoon of pumpkin pie spice, so increase the amounts according to how much you need.

For those of you that are interested in the chocolate covered rice crispy treats, you could always go this decorating route for your Thanksgiving dessert surprise.

Imagine bringing these out anchored in a planter or the like. Hide a piece of florists foam covered in a basket to hold the sticks firmly in order to present them. What a festive way to bring these particular Thanksgiving turkeys to the table.

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.

With the holidays quickly approaching, there are oh so many more opportunities for a bake-and-take as I like to call them. And as part of that, it’s time for pies pies pies.

Do not buy artificial pie crusts. Please. They are full of plastic and artificial preservatives. Plus, they are expensive and it’s just insane to spend that kind of cash during a time when the budget is so darned tight anyway.

I know that all the big personalities in the foodie worlds are pushing people to learn to bake normal pie crusts, but the truth of the matter is that I’m just not sold on those. I’ve never been a pie crust person. I like the *inside* of pies just fine! I guess I’m more a custard and pudding type. So when I make a pie, I don’t bother with the regular pie crust. I try for the good flavorful ones like cream cheese crusts, gingerbread crusts, chocolate crusts and the like.

So to get you ready for pie season (the American holiday Thanksgiving is literally in a few short weeks, can you believe it?), I am going to post just a few of my regular crust recipes:

Gingersnap Crust

1/4 cup butter
1 1/4 cup gingersnap cookies, finely crushed

Preheat oven to 375 degrees. Melt butter, and blend in cookie crumbs until well mixed. Press into an 8-inch pie plate and bake for about 7 minutes. Remove and allow to cool.

Graham Cracker Crust

1 1/2 cups graham crackers
1/4 cup sugar
1/3 cup melted unsalted butter

In a food processor, combine graham crackers with sugar and butter and blend to the texture of coarse meal. Press into a 9 or 10 inch pie pan. Bake for (8 to 10 minutes at 375 degrees) until golden brown.

Chocolate Wafer Crust

1 1/2 cups chocolate cookie crumbs
6 tablespoons butter, melted

Preheat oven to 375 degrees. Melt butter, and blend in cookie crumbs until well mixed. Press into an 8-inch pie plate and bake for about 5 minutes. Remove and allow to cool.

Spiced Pecan Crust

1 cup all-purpose flour
1/2 cup finely chopped pecans
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/2 cup butter, melted

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together flour, pecans, sugar and cinnamon. Stir in butter until well blended. Pat mixture into a lightly greased 9 inch pie pan. Bake for 8 to 10 minutes in the preheated oven.

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.