Pumpkin Pie or Tarts

It's great to have guinea pigs friends who will test my baked goods. I, personally really really dislike Pumpkin Pie  but it's one of those things that Ben really likes. I didn't have the energy or time to make any for Thanksgiving this year. Yes, Thanksgiving is in October in Canada unlike the states where it's in November.
Yesterday, after a really busy long day I got busy making the filling for Pumpkin pie while I was talking with Ben. Yes, I made a mistake but it turned out that it wasn't a mistake. According to my guinea pigs friends and Ben they were amazing.  It was more of a preference of the recipe writer.

Pumpkin Tarts or Pie
2 eggs
398 ml (1/2 can of 796 ml) of Pure Pumpkin
1 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp salt
3/4 cup evaporated milk
1 (9 in"/23 cm) unbaked home-made or frozen deep dish pie shell
OR
36 unbaked tart shells

Beat eggs lightly in medium bowl. Add pumpkin, sugar, cinnamon, nutmeg, ginger and salt; stir until well combined. Blend in milk. Remember to prick the bottom of the pie shell. Pour filling in pie shell. Bake 425 degrees F (220 degrees C) 15 minutes. Reduce oven temperature to 350 degree F (180 degree C) and continue baking 30 to 35 minutes longer or until knife inserted in centre comes out clean. Cool Makes 1 pie.
Tarts
Pour 1 tbsp of pumpkin filling into each tart shell. Makes about 36 tarts. Bake 400 degree F for 20 minutes.

Chef n' Training

I've found a new blog that I'm really enjoying. I just wanted to share it with all of you.

Strawberry Rhubarb Crumble

Fruit filling:

6 cups fresh or thawed frozen sliced rhubarb

2 cups sliced strawberries,

1/2 cup sugar

3 Tbsp all-purpose flour

1/2 tsp finely grated orange rind

Crumble Topping:

1 cup large-flake rolled oats

1/2 cup all-purpose flour

1/3 cup brown sugar

1/4 tsp cinnamon

Pinch salt

1/3 butter, softened

• Grease 8 inch (2 L) square glass baking dish; set aside. Preheat oven to 350 degrees F.
• CRUMBLE TOPPING: In bowl, whisk together oats, flour, brown sugar, cinnamon and salt. With a fork mash in butter until crumbly.
• Spread fruit filling evenly in prepared baking dish; sprinkle with crumble topping. 
• Bake on center rack of oven until bubbly, fruit is tender and topping is crisp and golden, 40-60 minutes. Serve warm. (Make-ahead: Let cool. Set aside for up to 8 hours. Reheat to serve.)

Kathy's Notes...

I usually use all the strawberries that I have on hand so it's more like 4 cups. The mix of oats that I buy has oats, flax seed and many more good things in it. We really like the crumble topping so I usually double the topping. With the extra strawberries & topping I bake ours in a 7 x 11 inch glass pan. Ours was done perfectly around 40 minutes. The hard part is waiting long enough for it to cool down enough to eat. 

Lime Squares

So I've been toying with the idea of trying Lime Squares instead of just sticking to my Mum's Lemon Squares. I finally did it! It's pretty much the same recipe as the Lemon Squares recipe but with two small changes. Substitute Lime juice for the Lemon juice and add desired amount green food coloring.

I asked Ben to take some pictures of it for me. I hope you enjoy them too!

I believe Monkey liked them!

Pecan Turtle Bars

If you like eat a delicious chocolate turtle then here's a recipe for you.

Pecan Turtle Bars
Crust
1 1/2 cups all-purpose flour
1 cup brown sugar, packed
1/2 cup butter, softened

Filling
1 cup pecan halves
1 1/3 cup butter
1 cup brown sugar, packed

Topping
1 cup semi-sweet chocolate chips
1 cup milk chocolate chips

Crust: Combine flour, brown sugar and softened butter in large mixer bowl. Beat at medium speed of electric mixer 2 to 3 minutes or until mixture resembles fine crumbs. Pat mixture evenly onto bottom of ungreased 13 X 9 inch baking pan. Sprinkle pecans evenly over crumb mixture. Make a low edge to keep the mix in. The high the edge, the less it stays together.


Filling & topping: Combine butter and brown sugar in a small saucepan. Cook and stir over medium heat until entire surface is bubbly. Cook and stir 1/2 to 1 minute more. Pour into pan, spreading evenly over crust.
Bake in 350 degrees F (175 degrees C) oven 18 to 20 minutes or until entire surface is bubbly. Remove from oven; immediately sprinkle with chocolate chips. Let stand 2 to 3 minutes to allow chocolate to melt; use knife to swirl chocolate slightly. Cool completely in pan on wire rack. Use sharp knife to cut into 48 bars.

Lemon Squares

This is one of my favorite treats that my mum use to make when I was younger. If you know my cooking, then it's nothing like my Mum's. She's one of the best.

Lemon Squares
Preheat oven to 350 degrees F. This makes a 8x8 pan.

Crust
1 cup flour
1/2 cup margarine
1/4 cup powder sugar

• Mix together then  press in ungreased pan. build up to 1/2" in edge on the edge. bake for 20 minutes till light brown on outside edge.

Filling

2 eggs

1 cup white sugar

1/2 tsp baking powder

1/4 tsp salt

2 Tbsp Lemon juice

• Beat for 3 minutes until light & fluffy. Pour over hot crust. bake another 25 minutes or until no imprint remains in center when touched.
• Dust powder sugar when slightly warm.

*If you would like to make Lime squares just use 2 Tbsp Lime juice instead of Lemon juice. Add desired amount of green food coloring.

Peppy Pizza Salad

This is great if you have extra toppings from pizza. My kids just loved the idea of having two of their favorite meals in one meal. What's better than salad and pizza?

Peppy Salad Pizza
1/4 cup Pizza Sauce
2 flour tortillas

1/3 cup Italian dressing
2 tbsp pizza sauce
1/4 tsp dried oregano
4 cups shredded iceberg lettuce, lightly packed
1 cup chopped deli pepperoni slices
1 cup chopped green pepper
1 cup sliced fresh white mushrooms
8 tomato slices
1/2 cup Italian cheese blend, grated
1/4 cup  sliced black olives

• Brush 2 tbsp. pizza sauce onto each tortilla. Cut each tortilla into 12 wedges. Arrange in single layer on a baking sheet. Bake in 350 F degree oven for 15 minutes until crisp and golden
• Combine next 3 ingredients in large bowl. and next 4 ingredients. Toss. Transfer to round serving platter.
• Layer remaining 3 ingredients, in order given, over top. Arrange tortilla triangles around edge of platter. Serve immediately. Serves 4.

Greek Vegetable Salad

Find a ll the texture and bold flavour you'd expect in a Greek salad, with a hearty dressing that's chock full of pureed vegetables and herbs.


Greek Vegetable Salad

19 oz. can of chickpeas (garbanzo beans), rinsed and drained
2 cups English cucumber, chopped
2 cups green pepper, chopped
2 cups  halved cherry tomatoes
1 cup Diced feta cheese
1 cup pitted kalamata olives
1/2 cup red onion, diced

Vegetable Dressing


1/2 cup carrot, chopped
1/4 cup red onion, chopped
2 tbsp olive (or cooking) oil
1 tbsp Lemon juice
2 tsp Anchovy past
1 tsp dried oregano
1 tsp granulated sugar
1/2 tsp celery salt
1 garlic clove, minced (or 1/4 tsp garlic powder)

Toss first 7 ingredients in extra-large bowl.

Vegetable Dressing: process all 9 ingredients in blender or food processor until well combined, but not smooth. Makes about 2/3 cup Add to Cucumber mixture. Stir. Makes about 10 cups

Asian Lettuce Wraps!

I've discovered how much I like Lettuce wraps. Ben made it last summer. It was yummy but not yummy enough that I told everyone that the leftovers are MINE! Yes, I did that this week. I enjoyed every bite. 

Asian Lettuce Wraps

16 Boston Bibb or Butter Lettuce leaves

 1 lb ground pork

1 tbsp oil

1 large onion, chopped

2 cloves garlic, minced

1 tbsp soy sauce

1/4 cup hoisin sauce

1 tsp ground ginger

1 tbsp rice wine vinegar

1 can water chestnuts, drained and finely chopped

1-2 carrots, finely chopped

2 teaspoons Asian (dark) sesame oil

1 bunch green onions, chopped

1 yellow bell pepper, chopped

Sweet Red Chili sauce (optional)

• Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside
• In a medium skillet over high heat, brown ground pork in oil, stirring often and reducing the heat to medium, if necassary. Drain,  and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger and vinegar to the onions and stir. Stir in chopped water chestnuts, carrots, sesame oil and cooked pork; continue cooking until the onions just begin to wilt, about 2 minutes.
• Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve allow each person to scoop a portion of the meat into a lettuce leaf. Top with green onions, yellow bell pepper and Sweet Red Chili sauce. Wrap the lettuce around the meat like a burrito, and enjoy.