Tinfoil Chef

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With the holidays upon us, a lot of thoughts turn to assorted desserts and other goodies even more so than during the rest of the year. It’s the time that we’ll spend the most time at our (real or virtual) recipe bookshelves looking for just the right thing for the occasion.

One of the long time favorites is of course, Apple Pie, the only problem with it is that it’s the kind of thing that can easily be a problem for diabetics (or anyone that wants to watch their sugar intake). That’s what makes this diabetic friendly deep dish apple pie such a good item to have in your recipe file.

Combine your favorite sugar substitute equal to 1/3 cup of sugar with a tablespoon of cornstarch, a half teaspoon of grated lemon rind, 2 1/2 teaspoons of lemon juice, 1/4 teaspoon of nutmeg, 1/2 teaspoon of cinnamon, and four small apples sliced. Place the mixture in a 9 inch deep dish pie plate on a baking dish and set it aside.

Combine a cup of all purpose flour (sift it first) and 1 teaspoon of salt. Cut in 1/4 cup of butter until mixture resembles cornmeal. Blend in 3 tablespoons of water with a fork until all of the dry ingredients are moistened. Shape the dough into a ball and roll it out on a floured surface and put it on top of the apple filling.

Bake at 425 degrees for 35 minutes or until it’s brown.

Sugar substitute to equal 1/3 c. sugar

1 tbsp. cornstarch

1/2 tsp. grated lemon rind

2 1/2 tsp. lemon juice

1/4 tsp. nutmeg

1/2 tsp. cinnamon

4 sm. apples, sliced

1 c. all purpose flour, sifted

1 tsp. salt

1/4 c. reduced calorie margarine

3 tbsp. cold water

Technorati Tags: sugar intake, deep dish apple pie, all time favorites, sugar substitute, apple pie, diabetic friendly, apple pie recipe, pie apple, holiday treat, assorted desserts

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It’s fast approaching Thanksgiving Day and of course that means it’s time (maybe past time even) to trot out all the holiday recipes and make sure we’ve got all our best stuff ready for the hungry crowds. Of course, the meal ends up being entirely too much for anyone to really have as much of any one thing as they would prefer and if you approach the holiday meals like a wine of the month club or a smorgasboard you’re much better off. That way you can make it a point to have enough of everything to actually try it and enjoy it without actualy having to overstuff yourself.

I first heard of Sweet Potato Pumpkin Pie from a friend of mine who absolutely swore by it. He liked pumpkin pie well enough, but this little gem was by far his favorite.

While the oven is preheating to 350°F, combine a 15oz can of pumpkin pie filling, a 15oz can of candied yams, a half cup of brown sugar, a teaspoon of pumpkin pie spice, a half teaspoon of salt, a half cup of milk, two tablespoons of melted butter, two large eggs and 3 tablespoons of rum in the bowl of a food processor and process/blend/mix until the mixture is smooth.

Fill a 10-inch pie crust with the mixture annd bake at 350 for 1 1/2 hours.

Most recipes I’ve seen for this call for it to be set aside for at least 20 minutes before serving, noting that it’s supposed to be better when chilled, however my friend from years back disagreed. According to him, it was best served warm with cool whip or ice cream on top

1 15 oz. can pumpkin pie filling
1 15 oz. can candied yams
1/2 cup brown sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 cup milk
2 tablespoon melted butter
2 large eggs
1 refrigerated pie crust
3 tablespoon of rum

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It’s getting well into apple season and they’re showing up in the stores all over the place. While I think most people like apples, it doesn’t take long after buying that large bag of ‘em before you start wondering what else you can do with ‘em besides eat them straight.

Apple coffee cake to the rescue!

Start out by pre-heating the oven to 375°F. Then Grease a 9-inch square baking dish or pie pan that can hold 4 cups (I’m guessing a 10 or 12 inch pie pan ought to do.)

Sift a cup of flour, 1 teaspoon of baking powder, and a half teaspoon of salt.

Combine 1/3 cup of sugar with a teaspoon of ground cinnamon and set it aside for the time being.

Cream the butter with 1/3 cup of sugar. When it’s good and smooth, beat in 1 egg until that’s well blended. Next, add the flour mixture a third at a time, alternating with a half cup of milk, beating the mixture until it’s just combined.

Spread half of the batter in the baking dish (or large pie pan). Peel and slice a medium baking apple and lay the slices on top of the batter so they just cover it. Some slices may overlap but that’s ok.

Sprinkle the apples with half of the cinnamon-sugar mixture. Spread the rest of the batter over the apples. Sprinkle the rest of the cinnamon-sugar mix on top.

Bake for 25 minutes or until it’s golden brown and apples start to bubble around the edges.

A variation is to use a mixture of brown sugar and butter for the topping instead of the cinnamon sugar.

Technorati Tags: apple cake, coffee cake, recipe, sugar, apple coffee cake, apples, cinnamon

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It’s getting colder out and that brings on more thoughts of baking things if only just to have an excuse to start the oven. Never mind the fact that doing so often means baking and baking means assorted goodies for all. Next thing you know you’re wishing you’d bought the ingredients in bulk at one of those wholesale places.

Anyway, this recipe for pumpkin crunch custard is a dessert recipe that’s just made for the job. Not only do you get to crank up the oven for around 45 minutes or so but when it’s all done you’ve got a great snack to munch on. Preheat the oven to 325 and let’s get started.

For the custart part, beat 3 large eggs and then add a can of pumpkin, a can of evaporated milk, 3/4 cup of brown sugar (packed) 2 teaspoons of pumpkin pie spice and a teaspoon of vanilla and mix until it’s all blended well.

To make the crunch topping, add 3 tablespoons brown sugar(packed), 2 tablespoons of all-purpose flour, 1/4 teaspoon of ground cinnamon. Add 4 teaspoons butter cut into small pieces and cut it in with a fork (or pastry blender) until it resembles coarse crumbs and then stir in 1/3 cup of chopped pecans.

Pour the custard mixture into an ungreased 2 quart baking dish and bake for 45 minutes or until the sides begin to set. At that point, remove the custard from the oven and sprinkle with the topping mix. Bake another 35 to 40 minutes or until it passes the knife test. Cool on a wire rake and searve warm or at room temperature. It’ll keep in the refrigerator 5 days but you’ll probably not have it around that long.

Technorati Tags: pumpkin recipe, pumpkin dessert, custard, pumkin crunch custard, recipe

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Wings are an almost mysteriously popular part of the chicken. They’re not very big and let’s be honest, there’s not a whole lot of meat on them either. In spite of that, “Buffalo Wings” have been and continue to grow in popularity. Just for the heck of it, here’s a teriyaki variation I found on my hard drive this evening.

Make a marinade out of 1/3 cup of Lemon juice, 1/4 cup of ketchup, 1/4 cup of Soy sauce, 1/4 cup of Vegetable oil, 2 tablespoons of Brown sugar, 1/4 teaspoon of Garlic powder, and 1/4 teaspoon of Pepper.

Prep 3 pounds of chicken wings by removing the wing tips and cut them at the joints. Add the Wings to the marinade and refrigerate for at least six hours, preferably overnight. You’ll also want to turn them once in a while to make sure they get a good even soaking.

In a 375 preheated oven arrange the wings in aluminum foil-lined shallow baking pan. Bake 40
to 45 minutes, basting occasionally with the marinade.

Technorati Tags: buffalo wings, teriyaki wings, teriaki, teriyaki marinade

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It’s getting well into football season and that means all the stuff that goes with it. Specifically all the snacks and assorted traditional tailgating foods. Whether the tailgate is in the parking lot of the stadium or the your living room. Though if there’s too many people, doing it outside in some way would be a good idea just to keep somebody from tripping over the HDMI cables and nuking a new HD TV.

The wings are simple enough. Three pounds of wings with the tips cut off and cut into drummettes. Bake them in a flat pan at 350 for 25 minutes. Coat them with a bottle of Louisiana style hot sauce and cook for another 20 minutes.

The dip that traditionally goes with the wings is made up of an ounce of crumbled bleu cheese, 1/3 cup of Mayonnaise and 2 tablespoons of milk.

They’re traditionally served with the bleu cheese dip and celery sticks.

Technorati Tags: football season, buffalo wings, bleu cheese, dip, tailgating, recipe

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It’s starting to get into the season for fall holiday things and one of the big traditional standbys for this time of year is pumpkin. It starts with pumpkin pie and goes on from there. It’s interesting how many things people make with Pumpkin. Recently my wife discovered a pumpkin cookie recipe that we liked at lot (good thing we liked ‘em too!)

Anyway, this pumpkin nut loaf strikes me as the natural next step from pumpkin cookies.

Mix 2 cups of all-pupose flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, a teaspoon of salt and a teaspoon and a half of pumpkin pie spice.

Beat two eggs, 1 1/4 cups pumpkin, a cup of sugar, half a can of evaporated milk (NOT to be confused with sweetened condensed milk! They’re different animals entirely.) and 2 tablespoons of oil in a larger mixer bowl until blended.

Add the flour mixture and a half cup of chopped nuts and mix just until it’s evenly moistened. Pour it into a greased 9 x 5 loaf pan and bake at 350 for about an hour or until it passes the toothpick test then remove it from the oven and cool in the pan for 10 minutes before taking it out and putting it on a wire rack to finish cooling.

Technorati Tags: seasonal food, recipe, seasonal favorite, pumpkin nut loaf, pumpkin recipe, pumpkin bread

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