Perfect Pumpkin Pudding

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This is an adaptation of a recipe which uses brown sugar and half and half that I found here: Pumpkin Pudding

Here is my take on this recipe. You won’t miss the sugar and fat!

Perfect Pumpkin Pudding

“My pie without the crust!”

1 can (15 ounces) pumpkin puree
1/2 Amber Agave
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
3 large eggs, slightly beaten
1 3/4 cups Vanilla Almond Milk

Preparation:

Brush D’Avolio EVOO into a 1 1/2-quart casserole. It also works well in a pie plate. Heat oven to 350°. If you double the recipe, bake longer and check with a knife.In a large mixing bowl, combine all ingredients and whisk or beat on low speed until blended. Pour into the prepared casserole and bake for 55 to 65 minutes, or until a knife inserted in the center comes out clean. If desired, serve with sweetened whipped cream and cinnamon sugar for sprinkling.Serve with whipped cream.

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Quick Bite: Shredded Chicken Stew

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Jude The Foodie Recipe Monday, February 4, 2013 on WNYPapers.com. Quick tip: I put it together last night and will come home to a fresh cooked meal!

Have a yummy day!

Christmas Cookie Blitz

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20121215-132803.jpgIt always feels like I have more time than I do on December 1st.

Today I will:

Decide what I am baking.

1. Cut Out Cookies – I use the “Deluxe Sugar Cookie” recipe from the book shown above. It is Betty Crocker‘s Christmas Cookbook Copyright 1982 by General Mills. It is a great recipe, delicate and buttery… Recipe to follow later.

2. Magic Cookie Bars – I always say I’m going to make these during the year but usually save the treat for Christmas.

3. Oatmeal Crackles – these are one of my son’s favorites.

4. Shortbread – I use a recipe from my friend Lauren. Years ago I attended a cookie exchange. It was fun and I loved the sisterhood of sharing.

Lauren’s Shortbread

1 pound butter
1 cup sugar
4 1/2 cups flour

Cream together butter and sugar. Add flour one cup at a time. Press into 13″ x 9″ glass baking dish. Score with fork. Bake for 45 minutes at 350 degrees. Sprinkle with granulated sugar. Couldn’t be easier.

5. Chocolate Spice Cookies – I got this one from my mother. It is made with a cake mix. Boom!

Chocolate Spice Cookies…to be continued…

Quick Bite: Oatmeal with Cranberry Compote

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Cooking your oatmeal takes three more minutes…max…and so worth it. I stirred in a pinch of Vanilla Salt and about 1/4 cup of Silk Pure Almond (unsweetened Vanilla) then added a few generous spoons of my homemade cranberry compote. It’s the healthy beginning of a yummy day!

Turkey Noodle Casserole

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Put together this morning…just bake and serve tonight! Recipe to follow. Have a yummy day!!

Turkey Noodle Casserole

Servings: 6
Categories: Dinner, Main Dish, Simple
Source: JudeTheFoodie.com

Ingredients

• 12 oz Wide Egg Noodles
• 1 tsp Salt
• Large Pot Boiling Water

• 2 Tbsp Butter
• 2 Tbsp Flour
• 1 c Milk
• Pinch Salt
• 8 oz Mascarpone Cheese
• ⅓ c Shredded Mild Cheese like Cheddar and Colby

• 2-3 c cubed Turkey
• 1 c Frozen Peas
• 1 c Milk

• 2 Tbsp Butter, Melted
• ½ c Graham Cracker Crumbs (Panko would also be very good)
• ¼ c Parmesan, Grated

Directions

Preheat oven to 350°.

Cook egg noodles one minute less than package directions. Drain then put back into pan. Add a little butter or oil to prevent sticking.

Meanwhile, make white sauce.

In medium saucepan, over medium melt 2 tablespoons of butter. With a whisk, add flour and whisk for a minute or two until butter and flour mixture is cooked. Add 1 cup milk and whisk until thick, about 3-5 minutes. Add a pinch of salt. Turn heat to low. With a heavy spoon soften mascarpone cheese in the container then add to the white sauce and whisk until blended. Add cheese and whisk until blended.

Add the sauce to the egg noodles in the pot. Add turkey, frozen peas and 1 cup milk. Stir gently.

Topping: melt 2 tablespoon butter. With a fork, stir in crumbs and cheese.

Butter a 13″ x 9″ casserole dish. Pour noodle mixture in pan. Lightly top with crumb mixture.

Bake in oven, covered for about 25 minutes. Uncover and cook another 10-15 minutes until bubbly and brown.

from http://therecipeboxapp.com

Countdown to Thanksgiving…

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The sun came up today and revealed a lovely crisp autumn morning. My husband I went to early Mass and we stopped at the Orange Cat afterward, as is our custom. I hung out with Dorothy, Tim and my other buddies for a while then decided to get a head start on my a thanksgiving preparation.

I headed over to Tops to pick up some of the things that will not perish prior to their use Wednesday and Thursday.

Today I’m going to make my cranberry compote. This year I am going to double the recipe and preserve some for myself and friends. The house will soon smell so good. I walked around the produce department twice and could not locate the cranberries. I was slightly panicked so I asked Mike Fland, one of my favorite grocers if there were any. He jokingly told me no as he walked to the display and revealed many bags. Phew. Crisis averted.20121118-114619.jpgOne of the key ingredients in the compote are oranges. The pickin’s were slim and I asked Mike about that. He said they were expecting some this morning but my time restraints prevented me from waiting. As I was chatting with my friend Annie, Mike wheeled a cart toward us filled with oranges. How cool is that? That is great customer service and why you never lose when you shop locally. Mike has been with the store for 22 years, starting in 1990. Thanks again Mike!

Sometimes it can take an hour to pick up one thing…you see all kinds of people and catch up between aisles. I saw my friend Annie and she told me she was thinking of making the stuffing recipe I posted yesterday. She asked me a few questions and I showed her the stuffing I was talking about. It is croutons seasoned (or not) in bags.

20121118-114310.jpgIt makes a completely different consistency dressing than one made with bread. It’s the one I was raised on so it’s what I know.

I am never more flattered than when someone tells me they read my column. What blows me away is when they tell me they use my recipes. Please let me know if you ever have any questions about any of the original (or family) recipes I publish. If you can’t make them then what’s the point, you know what I mean?

Have a yummy day!!

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Rich Golden Cake

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The Complete Everyday Cookbook 1971 http://www.amazon.com/Complete-Everyday-Cookbook-Cooking-Library/dp/B000BMWN4I I have been making this cake for 30 years…and it is a family favorite!

 

 

 

 

2 ¼ cups cake flour, sifted before measuring (Jude here: I use Softasilk http://www.pillsburybaking.com/products/details/764)

1 ½ cups sugar

3 teaspoons baking powder

1 teaspoon salt

2/3 cup soft shortening

1 cup milk

1 ½ teaspoons vanilla

3 eggs

Heat oven to a moderate temperature (350 degrees). Read the recipe through. Assemble all ingredients. Prepare two 9” x 1 ½” round layer pans or one 13” x 9” oblong pan. Combine and sift together flour, sugar, baking powder and salt into a mixing bowl. Add soft shortening, then about 2/3s of the milk. Beat with mixer at medium speed for 2 minutes, scraping the bowl constantly, or beat vigorously with a spoon 150 strokes per minute for 2 minutes. If you stop to rest, count only the actual beating time or strokes. Add remaining milk, vanilla and unbeaten eggs. Beat 2 minutes more, scraping bowl frequently. This batter will be thinner than the conventional cake batter. Pour batter into prepared pans, dividing it evenly between them. Place in the oven so that layers are staggered in opposite corners, slightly apart and away from the oven walls. The top of the cake should be about midway in the oven. Bake about 30 to 35 minutes or until cake tests done. (Jude here: once you smell the cake it is usually done) The oblong pan will take 40 to 45.

Cool 5 to 10 minutes only, then cut each layer carefully in two so you have 4 layers total. Place first piece cut side up and fill with a lemon pudding filling.

(Jude here: I made lemon curd from this recipe http://www.foodnetwork.com/recipes/ina-garten/lemon-curd-recipe/index.html It was only a “like” recipe and took forever so I would buy it).

 

 

Put top piece on the lemon filling and cover with a medium layer of frosting. Repeat with other cake.

 

 

  

 

Frost the cake with a white frosting http://wp.me/pSQ0s-iq and grated coconut. (Coconut aversion in our house so no coconut on our cake)

 

 

 

 

Have a yummy day! JudeTheFoodie.com