Mom's Mincemeat Pie Recipe

Friday, November 29, 2013
This was not one of my favorite pies growing up as a child. Now I really enjoy the memories and tradition of mom's mincemeat pie. Mom made this every year for Thanksgiving because Dad loved it. I made it in both their memory and her devotion to him and what he loved on the Holiday. She was a great mom, wife and cook that always cooked to please us. I just wished I appreciated her expertise in baking and cooking and wasn't so picky as a child. Thanks mom and hope you both are enjoying the after life up there with all your wonderful recipes that lives on with me in your teachings.





1 jar of mincemeat filling
1/12 cups walnuts
2 apples peeled, cored and chopped
1/4 cup brandy or rum
1/2 cup brown sugar
1 tablespoon lemon juice
2 pastry crusts store-bought or homemade
milk
sugar
butter

Combine filling, nuts apples, brandy and sugar, lemon juice blend and refrigerate overnight.
Next day, let the filling sit out at room temperature.
Pour into prepared crust, top with another crust crimping edges and poke holes on top with a fork. Add butter to the top. Brush with milk and sprinkle with sugar.  Bake at 425-degree hot oven until browned around 45 minutes.

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Chestnut Stuffing in an Acorn Squash Recipe

Monday, November 25, 2013
I am not a turkey stuffer, however, this is a great stuffing mix for any bird.

We just love it as a side dish, the flavors are fabulous and you can never go wrong with this Chestnut Sausage Stuffing.


The fruit and seasonings all compliment each other. A great addition to any holiday table.







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Island Coconut Chocolate Pecan Pie Recipe

Sunday, November 24, 2013
All I can say is the photo does not do this pie justice at all! The flavors in this pie are totally awesome! I was in a hurry and this should have been chilled longer so make sure before you cut it, it's cold! I happen to like my puddings warm when I eat them but that's not the way this one should be served. I really love the rum in this pie, of course you can substitute vanilla or your favorite liqueur of choice! The top will bake and look like pecan pie. Browned and more a yellow thick layer.

Perfect for the Holiday time as it does require a little more time than most and is special! If your in a hurry this will not be the pie of choice to make.

Prepare the day before that would get the best results!





Island Coconut Chocolate Pecan Pie Recipe

1 pie crust store-bought or homemade you can find a recipe here for pie crust

Filling:
4 oz. German sweet chocolate chopped
2 oz. unsweetened chopped chocolate
1 can sweeten condensed milk
4 egg yolks
1 tablespoon rum
1 cup chopped pecans

Topping
1/2 cup brown sugar
1/2 heavy cream
1/4 cup butter
2 egg yolks
1 cup flaked coconut
1 tablespoon rum
1/4 cup pecans coarsely chopped

Whipped Cream canned or freshly made for garnish
Whole pecans optional soaked in rum overnight

Heat oven to 400 degrees. Place the pie shell in the oven and prick with a fork the bottom of the dough or use pie weights.  Cook the pie shell for 11 minutes or until slightly brown.

Melt the chocolate then cool. Add the condensed milk, egg yolks, rum and whisking all together until smooth the add pecans Bake on 350 degree for around 20 minutes. Cool at least 1 hour or more.

Combine the brown sugar, cream and butter in a small saucepan. Boil until sugar dissolves over a medium heat.  Remove from heat.
 In a small bowl add the yolks then whisk a small amount of hot mixture into the 2 yolks in that bowl, then return to the pan mixture. Cook and stir until thick around 3 minutes or so. Remove from heat stir in the coconut. Add the rum. Cool for around 15 minutes. Pour over the pie. Sprinkle with pecans Chill over night or at least 4 hours. Serve with whipped cream and top with drunken pecans!


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Italian Toasted Almond Olive Oil Cake Recipe

Saturday, November 16, 2013


Almond Olive Oil Cake Recipe:

1 1/2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon salt
4 eggs
1 cup sugar
1/2 cup + 1 tablespoon extra virgin olive oil
1/2 each teaspoon vanilla and almond extracts
1/2 cup orange juice
1 lemon zest or orange zest (small)
cooking spray

Browned Butter Frosting:
1 cup powdered sugar
2 tablespoons unsalted butter
3 tablespoons heavy cream or milk
dash of lemon juice
1/2 cup whole toasted then crushed almonds ( I placed in paper bag and pound with a mallet)


Heat the oven to 350 degrees and prepare a pan and lightly spray evenly with  oil to grease a 9 inch baking pan (I use a spring form pan for ease to remove) 

In a medium sized bowl whisk the sugar and olive oil together until light in color. Add the juice and zest and extracts.

Whisk the dry and wet ingredients together for about 30 seconds until smooth. Pour into the sprayed oil prepared pan and bake at 350 degrees for around 45 minutes or until center comes out clean with a toothpick. Cool for 10 minutes, remove from pan then cool completely.
                          

Browned Butter Frosting:

Toast almonds on a cookie sheet until golden browned.
In a medium sized fry pan, melt butter until it starts to bubble and heat until it becomes a pale golden browned. Cool around 10 minutes.
In a bowl whisk together powdered sugar and heavy cream.  Stir in the butter mixture and dash of lemon juice. Pour over the cooled cake onto a plate that is deep enough to catch the drippings. Add the almonds to garnish the top.

+claudia lamascolo  Author
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Leftover Candy Bars and Cream Pie Dessert Recipes Video

Sunday, November 10, 2013

Here I was one day after a party with all kinds of candy left over. I didn't want to just eat all the candy so I decided since as a little girl pies was a favorite game we played of mine. It was time to invent some I would love!



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Sweet Potato Cheddar Garlic Biscuits

Saturday, November 9, 2013
These would be much prettier if you have time to cut them out with a biscuit cutter... I was lazy so here is the quick version!

Delicious spiced up with a bit of cayenne pepper and these sweet potato rolls with a little sweetness and cheese will be a smashing success for a dinner roll with any meal!




1 3/4 cup flour
2 tablespoons light brown sugar
2 teaspoons baking powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon baking soda
1 teaspoon salt
6 tablespoons unsalted butter and more for the tops and pan
3/4 cup sweet potatoes pureed
1/3 cup half and half or buttermilk
1 cup shredded sharp cheddar cheese

Blend together puree, cheese and milk together. In another bowl add all dry ingredients, cut in the butter with a pastry tool or use two knives until its crumbly like pebble size cornmeal. Fold together the dry ingredients in with the puree mixture quickly to combine and do not over mix.
Line a cookie sheet with parchment paper, either drop by tablespoons full onto the cookie sheet or you can roll them out on a cutting board after kneading the dough around 6 times, using very little flour, cut out into biscuits and place on the cookie sheet. Try not to handle the dough too much.
Place biscuits on cookie sheet, brush with melted butter. Bake at 425 degree preheated oven until brown on top. Around 25 minutes.

+claudia lamascolo  Author
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Meatloaf Cupcakes

Friday, November 8, 2013

Some of the best appetizers are comfort foods and here is one of them! Meatloaf made in individual cupcakes tins. These are a perfect crowd pleaser that everyone loves. Whether your getting ready to watch that favorite sport, event or even charity, these will be a big hit with adults and children. I just love the Italian twist on these, the flavors are perfect. You can even use the leftovers in sandwiches, kids lunches and just as a snack.




these are miniature meatloaves made in a cupcake tin for individual servings. These are on a white plate with ketchup and baked green peppers on top


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Italian Style Sweet Potato Croquette Recipe

Thursday, November 7, 2013
A great snack, side dish or appetizer. I am a big sweet potato fan or yam and these are just perfect even to pack in lunches!


1 cup cooked mashed sweet potatoes or yams, cooled off or regular potatoes (Yukon gold)

1 teaspoon brown sugar
1 package of panko bread crumbs


Italian bread crumbs


1 clove minced garlic


1/2 teaspoon each garlic powder, basil, oregano, parsley, salt, black pepper and cayenne pepper


1/4 cup of grating cheese

Optional: pinch of cinnamon


olive oil


aluminum foil


wax paper


Take cold mashed sweet potatoes, brown sugar add minced garlic and shape them into patties. Place on wax paper a combined mixture of panko and Italian flavored bread crumbs (about a cup of each) for 1 cup of potato. Add all spices and cheese to the crumbs mix together. Shape into patties and dip both sides into the crumbs to coat evenly. On a cookie sheet lined with aluminum foil and sprayed with cooking oil, place the patties or whatever shape you make them into to down on the cookie sheet then drizzle the tops with olive oil,  Bake the sweet mashed potato in hot oven preheated at 430 degrees hot oven until brown and crispy. These can also be fried if you prefer in canola oil, just browned on both sides.

+claudia lamascolo  author
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Blueberry Banana Coconut Muffins Recipe

Saturday, November 2, 2013
The best thing about summer blueberries is their abundance in those months and then winter comes along and we forget about them? Not sure why. They freeze great! You can make homemade delicious fresh blueberry muffins anytime. This is a bonus muffin, it has bananas and coconut in them for a taste of the tropics to keep the memory of summer alive all year long! Of course you must eat them warm with melted butter to get the real wow factor, indulge just a little!





Blueberry Banana Coconut Muffins


Mix together:

2 1/2 cups of flour
2 teaspoons of baking powder
1/2 teaspoon salt


 In another bowl beat well:

1 cup shortening
1 cup white sugar
1 cup brown sugar
2 cup mashed banana's
1/4 cup shredded coconut
1/2 teaspoon of vanilla
4 eggs


1 cup fresh blueberries

Beat the sugars and shortening together then add the bananas and coconut, vanilla and eggs. Add the flour, baking powder, salt until well blended. Fold in the blueberries. Grease or line muffin pan with pan liners or use shortening to grease for easy removal after baking. Bake the muffins in a preheated oven of  350 degrees until the middles are firm around 35 minutes or use a toothpick method by inserting in the middles and the toothpick comes out clean.

+claudia lamascolo  Author
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