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Saturday, November 21, 2009

Old-Fashioned Sage Stuffing Casserole

This is a moist and flavorful stuffing recipe that I found in "Not Your Mother's Slow Cooker Cookbook," by Beth Hensperger and Julie Kaufmann. Best of all it frees up oven space on Thanksgiving Day by utilizing your crock pot!

Makes 6 LARGE servings

Cooker: Medium round or oval
Settings and Cook Times: High for 1 hour, then Low for 5-6 hours.

½ cup (1 stick) unsalted butter, or ½ cup olive oil
2 large yellow onions, minced
4 ribs celery, chopped
1 tart apple, peeled, cored, and chopped; or 1 large carrot, chopped
1 small loaf French bread, cut into small cubes
One 7-ounce package seasoned stuffing mix, or 2 cups crumbled day-old cornbread
½ cup chopped fresh flat-leaf parsley
1 ½ teaspoons dried sage
1 ½ teaspoons dried thyme
1 ½ teaspoons dried marjoram
1 teaspoon salt
A few grinds of black or white pepper
1 large egg (optional), beaten
1 ½ to 1 ¾ cups turkey or chicken broth, as needed
2 tablespoons unsalted butter, cut into pieces

1. In a large skillet, heat the butter until melted over medium-high heat. Add the onions, celery and apple (or carrot) and cook, stirring occasionally, until softened, about 5 minutes.
2. Put the bread and stuffing mix in a large bowl. Add the parsley, dried herbs, salt, and pepper and toss to combine. Pour the sautéed vegetables over the bread cubes and mix together. Add the egg, if using and enough of the broth, stirring until the ingredients are evenly moistened. Taste to adjust the seasonings.
3. Coat the slow cooker with butter, olive oil, or nonstick cooking spray. Pack the stuffing lightly into the cooker. Dot with the butter pieces and sprinkles with a few more tablespoons of chicken broth. Cover and cook on HIGH for 1 hour.
4. Reduce the heat to LOW and cook until puffy and nicely brown around the edges, 4 to 5 hours. The dressing can sit in the cooker, covered, on KEEP WARM for 2 to 3 hours before serving. Serve hot right out of the crock.

Sunday, November 1, 2009

Pumpkin Angel Food Cake with Ginger-Cream Filling

My mother-in-law got this recipe from a quilting class and I decided to try it out. It was a big hit! The ginger flavor is subtle while the pumpkin is light and airy. A different twist for using pumpkin.

Makes 12 servings


For Cake:
1 box (1-lb) Betty Crocker white angel food cake mix
1 tablespoon all-purpose flour
1 1/2 teaspoons pumpkin pie spice
3/4 cup canned pumpkin
1 cup cold water

For Ginger Cream Filling:

2 cups whipping cream
1/4 cup powdered sugar
2 tablespoons finely chopped crystallized ginger

1. Move oven rack to lowest position. Heat oven to 350F. In extra-large glass or
metal bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minutes. Pour into un-greased 10-inch angel food (tube) cake pan.

2. Bake 37 to 47 minutes, or until crust is dark golden brown and cracks are dry. Immediately turn pan upside down onto heat-proof funnel or glass bottle. Let hang about 2 hours, or until cake is completely cool. Loosen cake from side of pan with knife or long metal spatula. Turn cake upside down onto serving plate.

3. In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high until stiff. Fold in ginger. Cut cake horizontally in half to make two even layers. Spread half of the filing on bottom layer; replace top of cake and spread remaining filling on top of cake. Sprinkle with additional pumpkin pie spice, if desired.

Mini Cheddar and Bacon Frittatas

Mini Cheddar and Bacon Frittatas

recipe by Stephanie (Stephanie's Kitchen)
makes 8 mini frittatas

4 eggs
2 tablespoons milk
1 tablespoon fresh parsley, chopped
1/2 cup cheddar cheese
1/4 cup parmasan cheese
3 strips cooked bacon, chopped

1. Beat eggs in a medium bowl. Add remaining ingredients.
2. Grease a mini muffin tin. Fill cups with egg mixture until almost to the rim. Bake at 375 degrees for 10-15 minutes or until centers are set.