Crust-less Pumpkin Pie and Pie Jars

Crust-less Pumpkin Pie & Mini Pie Jars

Karri Perry, Blue Ribbon Favorites

Baking temp: 375 degree oven 30 minutes

Yields: 9-inch pie or 8-12 mini Ball jars.

Filling

1 15-ounce can of pumpkin puree

1 14-ounce can sweetened condensed milk

2 1/4 teaspoons pumpkin pie spice

2 large eggs

Pinch of salt

Step 1: Spray 9-inch glass or ceramic pie plate with non-stick cooking spray.  If using mini Ball jars, set jars on a rimmed baking sheet.  

Step 2: Mix together the pumpkin, the sweetened condensed milk, the pumpkin pie spice, salt and the eggs, blend well.

Step 3: Fill the prepared pie plate evenly with the pumpkin mixture. Fill to just below the rim of the pie plate.  (Pumpkin filling will expand slightly while baking—then contract once it begins to cool) Do not overfill the pie plate, or the filling will bubble over the edges while baking.

If using mini Ball jars, ladle or pour pumpkin mixture into each jar—Be sure to leave one inch at the top of each jar.  Pumpkin filling will rise up during baking—and then contract when cooling.  Do not overfill the jars, or filling will bubble over.  

Wipe any drips away with a wet paper towel before baking. Cleaning the jar edges will make a pretty finished dessert.

Step 4: Bake in a preheated 375 oven for 30-35 minutes on the middle rack until pie filling is set. A knife will come out cleanly from the center.

Step 5: Remove pie from the oven. Allow pie to cool before refrigerating the pie.  

Refrigerate for at least 3 hours-overnight is best for good flavor.

Top with whipped cream and sprinkle with a dusting of cinnamon if desired.

Focaccia Turkey Art

Thanksgiving Turkey 

Focaccia-Art 

3 cups all-purpose flour

1 cup warm water (110 degrees)

1 teaspoon active dry yeast

2 teaspoons honey

1/4 cup olive oil + 2 Tablespoons for pan

1 teaspoon salt

1/2 teaspoon flake sea salt for top of bread

Herbed Oil:

4 Tablespoons olive oil

3 cloves chopped garlic

1/4 teaspoon dried rubbed sage

1/4 teaspoon dried thyme

1/4 teaspoon dried rosemary

Pinch salt

In a medium bowl, mix together the warm water, honey and yeast.  Set aside for 5 minutes.

Herbed Oil: In a saucepan on low heat, warm  4 Tablespoons of olive oil, add garlic, and herbs. Let garlic and herbs gently sizzle for 3-4 minutes and then turn off heat.  Let cool while making the bread.

To the activated yeast/water/honey mixture, add the 1/4 cup olive oil, and salt.

Add the flour to the bowl.  Mix to combine.

Cover dough and let rise for 30 minutes.

After 30 minutes, put 1-2 tablespoons of olive oil in a rimmed baking sheet.  Place the dough onto the prepared pan, spread out the dough to roughly a 9x13 shape.

Decorate bread, creating a design using thinly sliced vegetables: bell peppers, onion, scallion, mushroom, cherry tomatoes, black olives.  

Create a design, make sure to not fully cover bread in vegetables—allowing half of the bread surface to be undecorated, that allows the bread to brown and crisp up.

After decorated, allow bread to rest and rise for 30 minutes.  After 30 minutes, poke the bread all over with lightly oiled finger tips.

Drizzle 1-2 Tablespoons of the cooled herbed oil-over the bread.  Sprinkle with flake sea salt. Bake on the middle rack of a 400 degree oven for 30-35 minutes, until golden and crisp around edges.

Use any leftover herbed-oil to dip bread.

Apple Cider Doughnut Cake with Buttered Rum Sauce

Just like those scrumptious farm stand apple cider doughnuts— but in the form of a cake!!

Guess what?? This cake begins as a boxed cake mix! How fabulous.

If you are a little short on time-this beauty comes together in minutes.

Apple Cider Doughnut Cake with Buttered Rum Sauce | Blue Ribbon Favorites 

Ingredients:

1 box yellow (butter) cake mix.

2 Tablespoons apple pie spice

3 large eggs

1 cup apple cider 

1/2 cup vegetable oil

1 cup grated apple (about 2 medium apples) (I used honey-crisp apples)

Cinnamon-Sugar Topping:

1/2 cup granulated sugar

1 1/2 teaspoons ground cinnamon 

3 Tablespoons melted and cooled butter

Directions:

Preheat oven to 350 degrees.  Butter a Bundt pan, set aside.

Peel apples. Using a grater, grate the apples into a small bowl. Discard seeds and apple core. Set aside.

Empty cake mix into a medium bowl.  Stir in the apple-pie spice, apple cider, eggs, oil, mix to combine. Fold in the grated apple.

Fill the prepared Bundt pan evenly with batter.

Bake on the middle rack of a preheated 350 degree oven for about 40 minutes, or until the cake is set.  Test with a wooden skewer, to see that there in no wet batter in the center.

Remove cake from oven and let rest in the pan for 5-10 minutes.

Invert cake onto a cooling rack, removing pan.  Allow to cool to room temperature.

Transfer cake to a large plate. Brush with melted and  slightly cooled butter, then sprinkle cake with cinnamon-sugar mixture.

Serve with sweetened whipped cream or a Buttered Rum Sauce:

Buttered Rum Sauce:

Heat in a saucepan over medium heat:

1/2 cup granulated sugar

1/2 cup butter

1/2 cup cream

2 Tablespoons water

bring to a boil, and boil for 1 minute while stirring.  Turn off heat and add 2 Tablespoons spiced rum and 1 teaspoon vanilla and stir well.  Cool, serve as a drizzle along side a slice of cake. If making ahead, store sauce in refrigerator and warm just before serving.

This gorgeous cake is good enough for a Thanksgiving dessert!! The perfect make-ahead cake, it stays moist for days.  The Buttered Rum Sauce can be made ahead too—just warm it up before serving.  Yum. 

Enjoy.

Spicy Chicken Tortilla Soup

 

Spicy Chicken Tortilla Soup

Ingredients:

1 medium yellow onion-chopped

(about 1/2 cup)

3 garlic cloves chopped

1 Tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon salt

1/2 teaspoon pepper

1 Tablespoon fresh cilantro-chopped (may replace cilantro with flat leaf parsley if desired)

10-ounce can diced tomatoes with peppers (Ro-Tel)

28-ounce can crushed tomatoes 

7-ounce can Chipotle peppers-in adobo sauce -only use amount for the spice level you prefer-see below:

For Mild Spice: 1 Tablespoon chopped chipotle pepper/sauce

For Medium Spice: 2-3 Tablespoons chopped chipotle pepper/sauce

For Hot Spice: 4 Tablespoons chopped chipotle pepper/sauce 

3-ounce can pickled jalapeños 

(Use 1/2 can and it’s juice, reserve the second half for garnishing soup.)

15-ounce (un-drained) black beans

15-ounce (un-drained) chili beans in mild chili sauce

2 cups corn-frozen (1 small 10-ounce bag)

4 cups chicken broth (1 large 32-ounce can)

1 cup heavy cream or half and half

1-2 cups cooked shredded chicken

In a large pot, over medium heat add olive oil, and chopped onions.  Let onions soften and become translucent, about 3-5 minutes.  

Add the garlic, salt, pepper and ground cumin, add cilantro-if using. Stir well and let cook for 1 minute.

Add:

diced tomatoes and peppers, crushed tomatoes, 

1/2 jar of pickled jalapeños and 1/2 of their juice

add the un-drained cans of beans, frozen corn, the desired spice level of chopped chipotle peppers in adobo sauce. Stir.

 

Next, add the chicken broth, and heavy cream.  Stir.  Bring mixture to a low boil for 2-3 minutes.  Add the shredded chicken. 

Turn the heat to medium-low and simmer for at least 30 minutes—soup thickens and flavors build the longer the soup simmers. 

I like to make my soup in the late morning and let it simmer for two-three hours for amazing flavor—and just in time for an afternoon football game.

Fun garnishes:

Crispy tortilla strips

Sour cream

Chopped avocado

Chopped red onion

Pickled jalapeños 

Shredded cheeses

Lime wedges

Bread Bowls

My husband says this Spicy Chicken Tortilla Soup was a 10 out of 10, although he did also mention his eyelids were sweating…

Be sure to add the right amount of spice for you… and your guests.

Here’s a visual of some of my favorite brands for this recipe:

If by chance it’s too spicy for you—feel free to add more chicken broth and cream to calm that spice down.

Happy Fall!!