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Too busy to cook? Try this party-friendly and easy to prepare recipe...
1 prepared 9-inch deep-dish pie crust, pierced all over with a fork
and edge reshaped to form high-standing rim
1 15-oz. can pure pumpkin
1 14-oz. can sweetened condensed milk
1/4 cup sour cream
2 tsp. ground cinnamon
3/4 tsp. ground ginger
1/2 tsp. vanilla extract
14 tsp. ground allspice
2 large eggs
3/4 cup chilled whipping cream
2 Tbls. sugar
Preheat oven to 400°F. Bake crust until browned, pressing bottom and sides of crust occasionally
with back of fork, about 14 minutes. Cool crust on rack. Reduce oven temperature to 350°F.
Whisk pumpkin, condensed milk, sour cream, 1 1/2 tsp. cinnamon, 1/2 tsp. ginger, vanilla and allspice in
large bowl to blend. Whisk in eggs. Pour into crust (some filling may be left over).
Bake pie until filling is puffed around sides and set in center, about 55 minutes. Cool pie on rack.
(Can be made ahead. Let stand at room temperature 2 hours, or cover and chill overnight.)
Beat whipping cream, sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon ginger in bowl until peaks form.
Spoon large dollops around edge of pie and serve.
This dish will become one of your favorites because of the simplicity
in preparation and appealing flavors.
1 medium acorn squash
2 Tbls. olive oil
1/3 tsp. kosher salt
Freshly ground black pepper
1 Tbls. light brown sugar
1 Tbls. fresh thyme or 1 tsp. dried
Heat oven to 400°F. Cut squash in half lengthwise; discard the seeds. Cut the squash into 1/3-inch slices.
Toss with olive oil, salt, pepper, and brown sugar. Place on a baking sheet. Roast for 20 minutes, flipping
once halfway through. Remove from oven and sprinkle with thyme. Serve immediately. Makes 2-4 servings.
Easy and delicious!
3 lb. beef brisket
kosher salt and freshly ground pepper
2 Tbls. canola oil
1/2 cup freshly brewed black coffee
1/2 cup ketchup
1/2 cup chili sauce
1/2 cup honey
1/3 cup Worcestershire sauce
1 minced garlic clove
1 Tbls. soy sauce
Preheat oven to 325°. Season brisket with salt and pepper. In a large Dutch oven over high heat,
warm canola oil. Add the brisket, fat side down and cook until well browned, 4 to 5 minutes per side.
Remove from heat.
In a small bowl, combine coffee, ketchup, chili sauce, honey, Worcestershire sauce, garlic clove, and soy
sauce. Pour over brisket. Cover; bake, flipping halfway through, until meat shreds easily with a fork,
2 1/2 to 3 hours. Remove from oven; slice on the bias against the grain. Transfer remaining sauce from
Dutch oven to a gravy boat and serve with brisket.
Serves 6.
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