Oh, Also: Recipes
This is one of the main reasons I updated earlier, but class ended while I was in the middle of things so I just posted what I had. These are all from myrecipes.com.
FallHalloween Recipes:
Candy Apple Punch
For a toddy version, adults can substitute 1 cup rum for 1 cup water.
Yield: 10 servings (serving size: 1 cup)
Ingredients
* 6 cups cranberry-apple drink
* 3 cups water
* 15 hard cinnamon candies
* 1 (6-ounce) can thawed limeade concentrate, undiluted
Preparation
Combine all the ingredients in a large pitcher. Cover and chill 8 hours or until candies are dissolved. Pour mixture into a large Dutch oven, and cook over medium heat until thoroughly heated.
Tarte Tatin
Caramel-bathed apples nestle in a tender crust, while crème fraîche lends a little French tang to this fall classic.
Yield: 10 servings (serving size: 1 slice tart and 1 teaspoon crème fraîche)
Ingredients
* 6.75 ounces all-purpose flour (about 1 1/2 cups)
* 1/4 teaspoon salt
* 6 tablespoons butter, softened
* 6 tablespoons water, divided
* 1 large egg
* 1 cup sugar
* 2 pounds Golden Delicious apples, peeled, cored, and quartered (about 6 small)
* 1/4 teaspoon ground cinnamon
* 10 teaspoon crème fraîche
Preparation
1. Preheat oven to 400°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Place flour and salt in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine 2 tablespoons water and egg, stirring with a whisk. Add egg mixture to flour mixture, stirring just until moist. Turn dough out onto a large piece of heavy-duty plastic wrap; knead lightly 5 times (dough will be sticky). Pat dough into a disk. Cover with additional plastic wrap; chill 30 minutes.
3. Combine remaining 1/4 cup water and sugar in a 9-inch cast-iron skillet over medium-high heat. Cook 10 minutes or until golden, stirring only until sugar dissolves. Remove from heat; gently stir in small circles to evenly distribute cooked sugar. Let stand 5 minutes.
4. Arrange apple quarters tightly in a circular pattern over sugar in pan, beginning at the outside edge. Cut 2 apple quarters in half, and arrange, points up, in center of pan. Place pan over medium heat; cook 20 minutes (do not stir), pressing apples slightly to extract juices. Remove from heat; let stand for 10 minutes. Sprinkle cinnamon over apples.
5. Remove plastic wrap covering dough. Turn dough onto a lightly floured surface; roll dough into an 11-inch circle. Place over apple mixture, fitting dough between apples and skillet. Bake at 400° for 20 minutes or until lightly browned. Cool 10 minutes. Invert tart onto a plate. Serve with crème fraîche.
Note: Not sure what crème fraîche is... french whipped cream?
Brownie Snack Cake
Yield: 12 servings (serving size: 1 wedge)
Ingredients
* 3/4 cup sugar
* 1/4 cup vegetable oil
* 1/4 cup plain fat-free yogurt
* 1 teaspoon vanilla extract
* 3 large egg whites
* 1/2 cup all-purpose flour
* 1/3 cup unsweetened cocoa
* 1/4 teaspoon salt
* 1/4 teaspoon baking powder
* Cooking spray
* 1 1/2 cups powdered sugar
* 2 1/2 tablespoons skim milk
* 1 teaspoon unsweetened cocoa
Preparation
Preheat oven to 375°.
Combine first 5 ingredients in a medium bowl; beat at medium speed of a mixer until well-blended. Combine flour, 1/3 cup cocoa, salt, and baking powder; stir well. Add flour mixture to sugar mixture, beating just until blended.
Pour batter into a 9-inch round cake pan coated with cooking spray. Bake at 375° for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack.
Combine powdered sugar and milk; beat at low speed until smooth. Spread 1/2 cup powdered sugar glaze over top of cake. Add 1 teaspoon cocoa to remaining sugar mixture, stirring with a whisk until blended. Spoon into a small zip-top plastic bag. Snip off 1 corner of bag, making a small hole. Starting in center of cake, pipe frosting in 4 concentric circles. Starting at center circle, pull a wooden pick or tip of a knife through circles at regular intervals to edge of cake to form a "web" design.
Spiced Pumpkin Chiffon Pie
Yield: 10 servings (serving size: 1 wedge)
Ingredients
* All-Purpose Light Piecrust dough<\a>
* Cooking spray
* 1 1/4 cups canned pumpkin
* 1/2 cup packed brown sugar
* 3/4 teaspoon ground cinnamon
* 1/2 teaspoon grated lemon rind
* 1/4 teaspoon salt
* 1/8 teaspoon ground nutmeg
* 2 large egg yolks
* 2/3 cup evaporated low-fat milk
* 1 envelope unflavored gelatin
* 1/4 cup fresh orange juice
* 2 large egg whites
* 1/8 teaspoon cream of tartar
* 5 tablespoons granulated sugar, divided
* 3 tablespoons water
* 1/2 cup heavy whipping cream
* 1/2 ounce shaved bittersweet chocolate
Preparation
1. Preheat oven to 400°.
2. Remove 2 sheets of plastic from All-Purpose Light Piecrust dough. Fit dough, plastic wrap side up, into a 9-inch pie plate coated with cooking spray. Remove top sheets of plastic wrap. Fold edges under; flute. Pierce bottom and sides of dough with a fork; freeze 10 minutes. Line bottom of dough with a piece of foil; arrange pie weights or dried beans on foil. Bake at 400° for 25 minutes or until browned. Remove weights and foil. Cool completely on a wire rack.
3. Combine pumpkin and next 6 ingredients (through egg yolks) in a medium saucepan, stirring with a whisk. Stir in milk; bring to a boil. Reduce heat, and simmer 4 minutes or until slightly thick, stirring frequently. Remove from heat. Sprinkle gelatin over orange juice in a small microwave-safe bowl; let stand 1 minute. Microwave at HIGH 15 seconds, stirring until gelatin dissolves. Stir gelatin mixture into pumpkin mixture. Cool.
4. Place 2 egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until frothy. Gradually add 1 tablespoon granulated sugar, beating until soft peaks form. Combine remaining 1/4 cup granulated sugar and 3 tablespoons water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 250°. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form. Gently stir one-fourth of egg white mixture into pumpkin mixture; gently fold in remaining egg white mixture. Pour into cooled crust. Refrigerate 4 hours or until set.
5. Place cream in a medium bowl; beat with a mixer at high speed until soft peaks form. Spread evenly over pie; top with chocolate. Cut into wedges.
Look good don't they? I really want to try them out if I can find the time this month!
FallHalloween Recipes:
Candy Apple Punch
For a toddy version, adults can substitute 1 cup rum for 1 cup water.
Yield: 10 servings (serving size: 1 cup)
Ingredients
* 6 cups cranberry-apple drink
* 3 cups water
* 15 hard cinnamon candies
* 1 (6-ounce) can thawed limeade concentrate, undiluted
Preparation
Combine all the ingredients in a large pitcher. Cover and chill 8 hours or until candies are dissolved. Pour mixture into a large Dutch oven, and cook over medium heat until thoroughly heated.
Tarte Tatin
Caramel-bathed apples nestle in a tender crust, while crème fraîche lends a little French tang to this fall classic.
Yield: 10 servings (serving size: 1 slice tart and 1 teaspoon crème fraîche)
Ingredients
* 6.75 ounces all-purpose flour (about 1 1/2 cups)
* 1/4 teaspoon salt
* 6 tablespoons butter, softened
* 6 tablespoons water, divided
* 1 large egg
* 1 cup sugar
* 2 pounds Golden Delicious apples, peeled, cored, and quartered (about 6 small)
* 1/4 teaspoon ground cinnamon
* 10 teaspoon crème fraîche
Preparation
1. Preheat oven to 400°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Place flour and salt in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine 2 tablespoons water and egg, stirring with a whisk. Add egg mixture to flour mixture, stirring just until moist. Turn dough out onto a large piece of heavy-duty plastic wrap; knead lightly 5 times (dough will be sticky). Pat dough into a disk. Cover with additional plastic wrap; chill 30 minutes.
3. Combine remaining 1/4 cup water and sugar in a 9-inch cast-iron skillet over medium-high heat. Cook 10 minutes or until golden, stirring only until sugar dissolves. Remove from heat; gently stir in small circles to evenly distribute cooked sugar. Let stand 5 minutes.
4. Arrange apple quarters tightly in a circular pattern over sugar in pan, beginning at the outside edge. Cut 2 apple quarters in half, and arrange, points up, in center of pan. Place pan over medium heat; cook 20 minutes (do not stir), pressing apples slightly to extract juices. Remove from heat; let stand for 10 minutes. Sprinkle cinnamon over apples.
5. Remove plastic wrap covering dough. Turn dough onto a lightly floured surface; roll dough into an 11-inch circle. Place over apple mixture, fitting dough between apples and skillet. Bake at 400° for 20 minutes or until lightly browned. Cool 10 minutes. Invert tart onto a plate. Serve with crème fraîche.
Note: Not sure what crème fraîche is... french whipped cream?
Brownie Snack Cake
Yield: 12 servings (serving size: 1 wedge)
Ingredients
* 3/4 cup sugar
* 1/4 cup vegetable oil
* 1/4 cup plain fat-free yogurt
* 1 teaspoon vanilla extract
* 3 large egg whites
* 1/2 cup all-purpose flour
* 1/3 cup unsweetened cocoa
* 1/4 teaspoon salt
* 1/4 teaspoon baking powder
* Cooking spray
* 1 1/2 cups powdered sugar
* 2 1/2 tablespoons skim milk
* 1 teaspoon unsweetened cocoa
Preparation
Preheat oven to 375°.
Combine first 5 ingredients in a medium bowl; beat at medium speed of a mixer until well-blended. Combine flour, 1/3 cup cocoa, salt, and baking powder; stir well. Add flour mixture to sugar mixture, beating just until blended.
Pour batter into a 9-inch round cake pan coated with cooking spray. Bake at 375° for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack.
Combine powdered sugar and milk; beat at low speed until smooth. Spread 1/2 cup powdered sugar glaze over top of cake. Add 1 teaspoon cocoa to remaining sugar mixture, stirring with a whisk until blended. Spoon into a small zip-top plastic bag. Snip off 1 corner of bag, making a small hole. Starting in center of cake, pipe frosting in 4 concentric circles. Starting at center circle, pull a wooden pick or tip of a knife through circles at regular intervals to edge of cake to form a "web" design.
Spiced Pumpkin Chiffon Pie
Yield: 10 servings (serving size: 1 wedge)
Ingredients
* All-Purpose Light Piecrust dough<\a>
* Cooking spray
* 1 1/4 cups canned pumpkin
* 1/2 cup packed brown sugar
* 3/4 teaspoon ground cinnamon
* 1/2 teaspoon grated lemon rind
* 1/4 teaspoon salt
* 1/8 teaspoon ground nutmeg
* 2 large egg yolks
* 2/3 cup evaporated low-fat milk
* 1 envelope unflavored gelatin
* 1/4 cup fresh orange juice
* 2 large egg whites
* 1/8 teaspoon cream of tartar
* 5 tablespoons granulated sugar, divided
* 3 tablespoons water
* 1/2 cup heavy whipping cream
* 1/2 ounce shaved bittersweet chocolate
Preparation
1. Preheat oven to 400°.
2. Remove 2 sheets of plastic from All-Purpose Light Piecrust dough. Fit dough, plastic wrap side up, into a 9-inch pie plate coated with cooking spray. Remove top sheets of plastic wrap. Fold edges under; flute. Pierce bottom and sides of dough with a fork; freeze 10 minutes. Line bottom of dough with a piece of foil; arrange pie weights or dried beans on foil. Bake at 400° for 25 minutes or until browned. Remove weights and foil. Cool completely on a wire rack.
3. Combine pumpkin and next 6 ingredients (through egg yolks) in a medium saucepan, stirring with a whisk. Stir in milk; bring to a boil. Reduce heat, and simmer 4 minutes or until slightly thick, stirring frequently. Remove from heat. Sprinkle gelatin over orange juice in a small microwave-safe bowl; let stand 1 minute. Microwave at HIGH 15 seconds, stirring until gelatin dissolves. Stir gelatin mixture into pumpkin mixture. Cool.
4. Place 2 egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until frothy. Gradually add 1 tablespoon granulated sugar, beating until soft peaks form. Combine remaining 1/4 cup granulated sugar and 3 tablespoons water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 250°. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form. Gently stir one-fourth of egg white mixture into pumpkin mixture; gently fold in remaining egg white mixture. Pour into cooled crust. Refrigerate 4 hours or until set.
5. Place cream in a medium bowl; beat with a mixer at high speed until soft peaks form. Spread evenly over pie; top with chocolate. Cut into wedges.
Look good don't they? I really want to try them out if I can find the time this month!