The hardest part about making homemade applesauce is peeling & coring the apples. Aside from that, its very easy, and worth the annoying prep. I started making this Savory Applesauce about 8 years ago. Now I almost never buy premade store bought applesauce. When planning to make it to serve it as a side dish, I follow the recipe as-is. However if I'm using it for baking purposes, I cut the sugar in half and omit the savory herb from it.
Savory Applesauce
Ingredients
10 medium Apples - Organic Granny Smith Preferably, but you can use pretty much any type of apple
1 Cup Sugar
1 Cup Water
2/3 cup lemon juice
1/4 teaspoon dried savory herb
1/4 teaspoon ground cloves
Directions
Peel & core apples. Slice apples into 8 slices for each apple, then chop all 8 slices in half. Put into 8 quart stock pot with all other ingredients, mix to combine. Heat on medium high to bring to a boil. Reduce to medium and continue boiling for 20 minutes. Remove from heat. If you prefer chunky style applesauce, light mash apples with a potato masher by hand. If you like smooth applesauce, you can either use an immersion blender to puree the apple chunks or allow sauce to cool 15 minutes, then puree in blender in batches, using the pulse button (do not continuously blend or your sauce will turn into a baby food style puree).
This recipe makes just over 3 quarts of applesauce. Store in an airtight container in the refrigerator. If your not planning to use it all within a week, you can store it in the freezer for 6-8 months. Just make sure the applesauce is completely cool before freezing. When making applesauce for baking (i often substitute applesauce for oil, butter & eggs), reduce amount of sugar to 1/2 a cup, omit the dried savory as well. When storing for baking I will usually separate the sauce into smaller 1/2 cup containers before freezing so when I need to use it, I just pull out the amount I need rather then defrosting a full quart sized contained. If you know how to can, you can store the applesauce in mason jars in your pantry rather then in the freezer - I have no idea how to can myself, otherwise I'd do this rather then having it take up so much space in my freezer.
You can substitute the lemon juice with additional water or any flavor juice or nectar to give your sauce a different flavor.
Monday, November 23, 2015
On The Menu - 2015
I've already shared my menu plan for this year with the family - they all think I'm nuts. Making too much. But hey, can never have too much for Thanksgiving - especially since left-overs are a must.
Appetizers
Shrimp Cocktail
Cheese & Cracker Platter
Stuffed Mushrooms
My Mother-In-Law's Spinach Dip with Crackers
Pigs In A Blanket
Harvest Pumpkin Soup
Pumpkin Bread
Main Course & Sides
Roasted Turkey (of course)
Homemade Gravy
My Father-in-Law's Homemade Stuffing
Stove Top Stuffing
Baked Ziti
Mashed Potatoes
Marshmallow Topped Sweet Potato Casserole
Baked Yams
My Mother-in-Law's Sautéed Mushrooms
Garlic Cheese Biscuits
Pillsbury Grand's Biscuits
Cornbread
Mashed Turnips
Mashed Butternut Squash
Creamed Spinach
Brussel Sprouts in Butter Sauce
Glazed Baby Carrots
Baby Peas in Butter Sauce
Roasted Asparagus
Homemade Whole Berry Cranberry Sauce
Homemade Jellied Cranberry Sauce
Homemade Savory Applesauce
White Corn in Butter Sauce
Broccoli in Cheese Sauce
Steamed Green Beans
Green Bean Casserole
Desserts
Homemade Pumpkin Pie
Homemade Apple Pie
Homemade Sweet Potato Pie
Reese's Peanut Butter Cup Pie
Fresh Baked Cookies from my Sister-in-Law
Additional Pies my Mother-In-Law is planning on bringing
Pilgrim Hat Cookies
Beverages
Fresh Apple Cider
Martinelli's Sparkling Apple Cider
Soda
Wine
Coffee
Homemade Eggnog
The Cheese & Cracker's Platter will consist of baby swiss, fresh mozzarella, Vermont Cheddar, NY Sharp Cheddar, and Pepper Jack Cheese. Plus Ritz Crackers & Wheat Crackers.
For the Pigs In A Blanket, instead of buying already prepped frozen Pigs In A Blanket, I am using the Mini Cocktail Franks wrapped in Pillsbury Crescent Roll Dough - they taste so much better done this way. Bake them at 375F for about 15-20 minutes, just until the crescent roll dough is puffed & crispy. Serve with a small dish of ketchup & mustard.
Appetizers
Shrimp Cocktail
Cheese & Cracker Platter
Stuffed Mushrooms
My Mother-In-Law's Spinach Dip with Crackers
Pigs In A Blanket
Harvest Pumpkin Soup
Pumpkin Bread
Main Course & Sides
Roasted Turkey (of course)
Homemade Gravy
My Father-in-Law's Homemade Stuffing
Stove Top Stuffing
Baked Ziti
Mashed Potatoes
Marshmallow Topped Sweet Potato Casserole
Baked Yams
My Mother-in-Law's Sautéed Mushrooms
Garlic Cheese Biscuits
Pillsbury Grand's Biscuits
Cornbread
Mashed Turnips
Mashed Butternut Squash
Creamed Spinach
Brussel Sprouts in Butter Sauce
Glazed Baby Carrots
Baby Peas in Butter Sauce
Roasted Asparagus
Homemade Whole Berry Cranberry Sauce
Homemade Jellied Cranberry Sauce
Homemade Savory Applesauce
White Corn in Butter Sauce
Broccoli in Cheese Sauce
Steamed Green Beans
Green Bean Casserole
Desserts
Homemade Pumpkin Pie
Homemade Apple Pie
Homemade Sweet Potato Pie
Reese's Peanut Butter Cup Pie
Fresh Baked Cookies from my Sister-in-Law
Additional Pies my Mother-In-Law is planning on bringing
Pilgrim Hat Cookies
Beverages
Fresh Apple Cider
Martinelli's Sparkling Apple Cider
Soda
Wine
Coffee
Homemade Eggnog
The Cheese & Cracker's Platter will consist of baby swiss, fresh mozzarella, Vermont Cheddar, NY Sharp Cheddar, and Pepper Jack Cheese. Plus Ritz Crackers & Wheat Crackers.
For the Pigs In A Blanket, instead of buying already prepped frozen Pigs In A Blanket, I am using the Mini Cocktail Franks wrapped in Pillsbury Crescent Roll Dough - they taste so much better done this way. Bake them at 375F for about 15-20 minutes, just until the crescent roll dough is puffed & crispy. Serve with a small dish of ketchup & mustard.
Baked Apple Skins
Planning to peel apples to make apple pie or applesauce? Instead of throwing those skins away, bake them. They make a delicious healthy snack. Normally I just compost mine in my big composting bin out back, but I decided to try baking them this year instead. My kids loved them, and had enough left over to send some to school with them this morning for their in school snack.
Baked apple skins
Ingredients
Apple Skins/peels
Cinnamon Sugar
Directions:
Preheat oven to 400F. Arrange skins in a single layer on a baking sheet. Bake at 400 for 12-15 minutes. Just until the skins start to turn brown and curl up around the edges. Remove from the oven and while they are cooling, sprinkle with some cinnamon sugar. Allow to cool completely. Once cooled they will become a sweet, crunchy snack. Store in either an airtight container or a zip-lock bag.
Baked apple skins
Ingredients
Apple Skins/peels
Cinnamon Sugar
Directions:
Preheat oven to 400F. Arrange skins in a single layer on a baking sheet. Bake at 400 for 12-15 minutes. Just until the skins start to turn brown and curl up around the edges. Remove from the oven and while they are cooling, sprinkle with some cinnamon sugar. Allow to cool completely. Once cooled they will become a sweet, crunchy snack. Store in either an airtight container or a zip-lock bag.
Thursday, November 19, 2015
Baked Ziti
Since my husband really isn't big on Turkey, baked Ziti has become another major part of my Thanksgiving Menu. When I make Baked Ziti I go very heavy on the cheeses - to me the Ricotta is the most important part - there must be plenty of it for it to be a good Baked Ziti.
My Baked Ziti
Ingredients
3 (16oz each) packages of Ziti or Mostaccioli
3 (32oz each) containers Ricotta (Polly O Brand if possible, its the best)
3 pounds mozzarella, shredded & divided (1 pound to mix in, 2 pounds sprinkle on top)
3-4 (24oz) jars pasta sauce (I prefer Francesco Rinaldi Brand Original Traditional)
Directions:
Preheat oven to 375F
Cook pasta according to package directions. Drain, return to pot.
Add both containers of ricotta to pasta and mix until well incorporated. Then Add sauce, I usually add a jar and a half of sauce for 3 pounds of pasta, but it all depends on your preference. Mix well, then add in 1 pound of shredded mozzarella, mix well.
Carefully pour pasta mixture into 2 rectangular bakes (9inch by 13 inch). Cover with shredded mozzarella, then using a spoon, drizzle more sauce on top.
Bake at 375F for 30-35 minutes until hot & cheese is completely melted.
White Sauced Baked Ziti
Not everyone in my family likes tomato sauce so often I will make a white sauce instead for one of the two trays of ziti. To make it, follow the same directions as above, but instead of the 4 jars of pasta sauce, replace with my White Sauce recipe below:
Ingredients for Sauce
1 stick salted butter (do not use margarine)
4 tablespoons all purpose flour
4-5 cups milk
Salt & Pepper to taste
Optional: garlic powder or minced garlic Directions
In a 3 quart saucepan, melt butter on medium flame. Once butter is completely melted, mix in flour until well incorporated. Add a cup of milk to the mixture and using a wire whisk, constantly whisk until there's no clumps. Allow mixture to thicken (1 or 2 minutes), then add another cup of milk, again constantly whisking, allow to thicken again, add another cup of milk and repeat until all milk is mixed in, then continue heating on medium low to allow sauce to thicken a little. Add Salt & Pepper to taste, if desired sprinkle in a 1/2 teaspoon of garlic powder or 1 teaspoon of minced garlic.
My Baked Ziti
Ingredients
3 (16oz each) packages of Ziti or Mostaccioli
3 (32oz each) containers Ricotta (Polly O Brand if possible, its the best)
3 pounds mozzarella, shredded & divided (1 pound to mix in, 2 pounds sprinkle on top)
3-4 (24oz) jars pasta sauce (I prefer Francesco Rinaldi Brand Original Traditional)
Directions:
Preheat oven to 375F
Cook pasta according to package directions. Drain, return to pot.
Add both containers of ricotta to pasta and mix until well incorporated. Then Add sauce, I usually add a jar and a half of sauce for 3 pounds of pasta, but it all depends on your preference. Mix well, then add in 1 pound of shredded mozzarella, mix well.
Carefully pour pasta mixture into 2 rectangular bakes (9inch by 13 inch). Cover with shredded mozzarella, then using a spoon, drizzle more sauce on top.
Bake at 375F for 30-35 minutes until hot & cheese is completely melted.
White Sauced Baked Ziti
Not everyone in my family likes tomato sauce so often I will make a white sauce instead for one of the two trays of ziti. To make it, follow the same directions as above, but instead of the 4 jars of pasta sauce, replace with my White Sauce recipe below:
Ingredients for Sauce
1 stick salted butter (do not use margarine)
4 tablespoons all purpose flour
4-5 cups milk
Salt & Pepper to taste
Optional: garlic powder or minced garlic Directions
In a 3 quart saucepan, melt butter on medium flame. Once butter is completely melted, mix in flour until well incorporated. Add a cup of milk to the mixture and using a wire whisk, constantly whisk until there's no clumps. Allow mixture to thicken (1 or 2 minutes), then add another cup of milk, again constantly whisking, allow to thicken again, add another cup of milk and repeat until all milk is mixed in, then continue heating on medium low to allow sauce to thicken a little. Add Salt & Pepper to taste, if desired sprinkle in a 1/2 teaspoon of garlic powder or 1 teaspoon of minced garlic.
Monday, November 9, 2015
Roasted Pumpkin Seeds
With three kids to make Jack O'Lanterns for, plus my annual need for homemade pureed pumpkin, I end up with a lot of pumpkin seeds. Instead of tossing them, I roast them. I made several batches each with a different flavoring, often I will give them away as gifts to family members, and have also sent loads of them to school with the kids to share at the Thanksgiving Parties.
Here's some of the different recipes I use:
Simple Roasted Pumpkin Seeds
Ingredients
2 cups pumpkin seeds
1 Tbsp olive oil
1 1/2 tsp kosher salt
2 tsp seasoned salt
Directions
Remove seeds from pumpkin. Wash completely. Dry using paper towels. Lay flat on cookie sheet and allow seeds to dry overnight.
Mix pumpkin seeds in bowl with olive oil and seasonings. Stir until completely combined. Pour seeds onto a cookie sheet and bake in a 250 degree oven for 60-90 minutes. Turn seeds every 15 minutes. Cook until desired brown-ness. I like ours crispy! Enjoy!
Notes: instead of seasoned salt try using any of these instead: Old Bay Seasoning, Garlic Powder, Onion Powder, Celery Salt, cinnamon sugar(omit kosher salt), pumpkin pie spice mixed with a bit of sugar(omit kosher salt), brown sugar, shake n'bake, or cayene pepper.
Sweet & Spicy Pumpkin Seeds
Ingredients
2 cups fresh pumpkin seeds
3 tablespoons butter, melted
3 tablespoons brown sugar
3/4 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon cumin
Directions:
Clean the pumpkin seeds as best you can, removing any strings or pumpkin bits. Add seeds and all other ingredients to a bowl and toss to coat.
Spray two cookie sheets or one extra-large baking pan with cooking spray. Spread pumpkin seeds evenly in a single layer in pan(s) and roast at 250 degrees for 90 minutes (check every 10 minutes after the first hour to be sure they don’t start to burn – mine didn't even come close to burning but it’s always better to play it safe and check).
Remove from oven and cool to room temperature before serving. Store in an airtight container.
Cajun Roasted Pumpkin Seeds
Ingredients
2 cups pumpkin seeds, raw
2 tablespoons butter, melted
1/2 teaspoon cumin
1/2 teaspoon Cajun seasoning
Freshly ground Himalayan pink salt (or sea salt) & pepper
Directions
Preheat oven to 350 degrees.
Pour melted butter onto pumpkin seeds and stir in bowl.
Add seasoning and stir until coated. Layer onto baking sheet and roast for 20-25 minutes.
Salt & Vinegar Roasted Pumpkin Seeds
This particular flavor is my oldest son's favorite. He loved Salt & Vinegar Potato Chips, so he went nuts when I made these Salt & Vinegar Roasted Pumpkin Seeds.
Seeds from one large pumpkin, rinsed and drained
1/2 c. water
1 c. white distilled vinegar
1 tablespoon canola oil
2 teaspoons salt
Directions
Preheat oven to 200 degrees. Line a baking sheet with parchment or a silicone baking mat.
In a large sauce pan, combine the washed pumpkin seeds, water and apple cider vinegar. Bring to a boil, then turn heat down so that mixture simmers on the stove top for 10 minutes.
Remove from heat and dump the pumpkin seeds into a strainer, to drain away all the water and vinegar.
Spread the seeds evenly on the baking sheet, and allow to dry in the 200 degree oven... about 30-40 minutes. Check on them once or twice, and shake the pan around a bit to evenly dry them.
Increase oven temperature to 375 degrees.
In a clean bowl, toss the pumpkin seeds with the tablespoon of oil, salt and Parmesan cheese. Mix well to combine.
Again, spread the seeds on your baking sheet and bake for 20 - 25 minutes, shaking pan once or twice during cooking time. Seeds will be nicely browned when finished.
Here's some of the different recipes I use:
Simple Roasted Pumpkin Seeds
Ingredients
2 cups pumpkin seeds
1 Tbsp olive oil
1 1/2 tsp kosher salt
2 tsp seasoned salt
Directions
Remove seeds from pumpkin. Wash completely. Dry using paper towels. Lay flat on cookie sheet and allow seeds to dry overnight.
Mix pumpkin seeds in bowl with olive oil and seasonings. Stir until completely combined. Pour seeds onto a cookie sheet and bake in a 250 degree oven for 60-90 minutes. Turn seeds every 15 minutes. Cook until desired brown-ness. I like ours crispy! Enjoy!
Notes: instead of seasoned salt try using any of these instead: Old Bay Seasoning, Garlic Powder, Onion Powder, Celery Salt, cinnamon sugar(omit kosher salt), pumpkin pie spice mixed with a bit of sugar(omit kosher salt), brown sugar, shake n'bake, or cayene pepper.
Sweet & Spicy Pumpkin Seeds
Ingredients
2 cups fresh pumpkin seeds
3 tablespoons butter, melted
3 tablespoons brown sugar
3/4 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon cumin
Directions:
Clean the pumpkin seeds as best you can, removing any strings or pumpkin bits. Add seeds and all other ingredients to a bowl and toss to coat.
Spray two cookie sheets or one extra-large baking pan with cooking spray. Spread pumpkin seeds evenly in a single layer in pan(s) and roast at 250 degrees for 90 minutes (check every 10 minutes after the first hour to be sure they don’t start to burn – mine didn't even come close to burning but it’s always better to play it safe and check).
Remove from oven and cool to room temperature before serving. Store in an airtight container.
Cajun Roasted Pumpkin Seeds
Ingredients
2 cups pumpkin seeds, raw
2 tablespoons butter, melted
1/2 teaspoon cumin
1/2 teaspoon Cajun seasoning
Freshly ground Himalayan pink salt (or sea salt) & pepper
Directions
Preheat oven to 350 degrees.
Pour melted butter onto pumpkin seeds and stir in bowl.
Add seasoning and stir until coated. Layer onto baking sheet and roast for 20-25 minutes.
Salt & Vinegar Roasted Pumpkin Seeds
This particular flavor is my oldest son's favorite. He loved Salt & Vinegar Potato Chips, so he went nuts when I made these Salt & Vinegar Roasted Pumpkin Seeds.
Seeds from one large pumpkin, rinsed and drained
1/2 c. water
1 c. white distilled vinegar
1 tablespoon canola oil
2 teaspoons salt
Directions
Preheat oven to 200 degrees. Line a baking sheet with parchment or a silicone baking mat.
In a large sauce pan, combine the washed pumpkin seeds, water and apple cider vinegar. Bring to a boil, then turn heat down so that mixture simmers on the stove top for 10 minutes.
Remove from heat and dump the pumpkin seeds into a strainer, to drain away all the water and vinegar.
Spread the seeds evenly on the baking sheet, and allow to dry in the 200 degree oven... about 30-40 minutes. Check on them once or twice, and shake the pan around a bit to evenly dry them.
Increase oven temperature to 375 degrees.
In a clean bowl, toss the pumpkin seeds with the tablespoon of oil, salt and Parmesan cheese. Mix well to combine.
Again, spread the seeds on your baking sheet and bake for 20 - 25 minutes, shaking pan once or twice during cooking time. Seeds will be nicely browned when finished.
Maple Pumpkin Cream Cheese Trifle
I'm not really a fan of Jello Brand's Pumpkin Spice pudding, but my mother-in-law buys it for me now annually, after Thanksgiving last year I had extra, so I made this trifle for my kids and they loved it.
Maple Pumpkin Cream Cheese Trifle
Ingredients
16oz pumpkin puree
2 cups sugar
1 cup canola oil
4 eggs
2 cups flour
2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
1/4 tsp nutmeg
1/4tsp salt
1 tsp vanilla
1 heaping teaspoon ground flax (optional)
2 boxes Jello brand Instant Pumpkin Spice Pudding Mix
3 cups milk
16 oz container Cool Whip, divided
8oz cream cheese, softened to room temperature
Optional garnishes: chocolate shavings, cinnnamon, mini chocolate chips, chopped up candy bits Directions
Preheat oven to 350F.
In large mixing bowl combine pumpkin puree, oil, eggs & vanilla, using electric mixer, mix well until all is blended.
In a separate bowl combine flour, baking powder, baking soda, spices and ground flax. Gradually add dry mix to wet mix while continuing to mix with electric mixer until all is combined and well blended.
Grease an 11 inch by 16 inch baking pan or two smaller pans. Pour mixture into pan(s) and bake 20-30 minutes until tested with toothpick in center for doneness (20-30 minutes). Allow to cool completely.
Meanwhile prepare udding by combining milk and pudding mixes in mixing bowl and beat with electric mixer until pudding is thickened. Set aside.
Prepare frosting by beating the cream cheese until soft and creaming, gently folding in all but 2 cups of the Cool Whip.
Remove cake from pans and cut into 1 inch cubes (doesn't have to be perfect).
To assemble trifle, begin by placing cubes of cake in bottom of bowl for the first layer,. Top with layer of pudding, then top with layer of frosting. Repeat until you reach about 1 1/2 inches to top of trifle bowl. Use the reserved 2 cups of Cool Whip for the top layer. Optional: decorate the top of the trifle with either chocolate shavings, sprinkled cinnamon, mini chocolate chips or chopped up pieces of candy.
Maple Pumpkin Cream Cheese Trifle
Ingredients
16oz pumpkin puree
2 cups sugar
1 cup canola oil
4 eggs
2 cups flour
2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
1/4 tsp nutmeg
1/4tsp salt
1 tsp vanilla
1 heaping teaspoon ground flax (optional)
2 boxes Jello brand Instant Pumpkin Spice Pudding Mix
3 cups milk
16 oz container Cool Whip, divided
8oz cream cheese, softened to room temperature
Optional garnishes: chocolate shavings, cinnnamon, mini chocolate chips, chopped up candy bits Directions
Preheat oven to 350F.
In large mixing bowl combine pumpkin puree, oil, eggs & vanilla, using electric mixer, mix well until all is blended.
In a separate bowl combine flour, baking powder, baking soda, spices and ground flax. Gradually add dry mix to wet mix while continuing to mix with electric mixer until all is combined and well blended.
Grease an 11 inch by 16 inch baking pan or two smaller pans. Pour mixture into pan(s) and bake 20-30 minutes until tested with toothpick in center for doneness (20-30 minutes). Allow to cool completely.
Meanwhile prepare udding by combining milk and pudding mixes in mixing bowl and beat with electric mixer until pudding is thickened. Set aside.
Prepare frosting by beating the cream cheese until soft and creaming, gently folding in all but 2 cups of the Cool Whip.
Remove cake from pans and cut into 1 inch cubes (doesn't have to be perfect).
To assemble trifle, begin by placing cubes of cake in bottom of bowl for the first layer,. Top with layer of pudding, then top with layer of frosting. Repeat until you reach about 1 1/2 inches to top of trifle bowl. Use the reserved 2 cups of Cool Whip for the top layer. Optional: decorate the top of the trifle with either chocolate shavings, sprinkled cinnamon, mini chocolate chips or chopped up pieces of candy.
Sunday, November 8, 2015
Pumpkin Chip Cookies
For years I've heard family members rave about these Pumpkin Chip Cookies, so one day I hunted down a recipe to give them a try. With a little of my own tweaking I got these super yummy cookies
My Pumpkin Chip Cookies
Ingredients
1/2 cup shortening or margarine softened
1 1/2c granulated sugar (I only used 1cup)
1 egg
1 cup canned or homemade pumpkin(purred)
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon Baking soda
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2cup chopped walnuts (optional)
1 cup chocolate chips (I use mini chips)
Directions:
Preheat oven to 350F. Grease cookie sheets.
In large bowl cream shortening and sugar. Add egg, pumpkin and vanilla. Continue beating. Combine flour, baking soda, baking powder and spices. Gradually add to the liquid mixture. Stir in the nuts and chips. Drop dough by teaspoonfuls onto cookie sheet. Bake 10-15 minutes (depending on how soft or crunchy u like them).
My Pumpkin Chip Cookies
Ingredients
1/2 cup shortening or margarine softened
1 1/2c granulated sugar (I only used 1cup)
1 egg
1 cup canned or homemade pumpkin(purred)
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon Baking soda
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2cup chopped walnuts (optional)
1 cup chocolate chips (I use mini chips)
Directions:
Preheat oven to 350F. Grease cookie sheets.
In large bowl cream shortening and sugar. Add egg, pumpkin and vanilla. Continue beating. Combine flour, baking soda, baking powder and spices. Gradually add to the liquid mixture. Stir in the nuts and chips. Drop dough by teaspoonfuls onto cookie sheet. Bake 10-15 minutes (depending on how soft or crunchy u like them).
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