Murbteig Pie Pastry

I have to admit that I've always hated making pie crust. Like other cooking chores, such as handling raw meat, Joe was the one willing to coddle along a pie crust so that it wasn't worked too hard (and became tough), or split and crumbled in all directions.

But then Joe started working tremendous hours in his small business, and my craving for quiches and pastys (if you don't know what this is, the recipe is coming up soon) went unfulfilled. Around that time, I discovered this easy German pastry recipe that makes a flaky, delicate, full-flavored crust. Even better, it will handle just about any amount of rolling and primping and re-forming without getting chewy and hard. It absorbs fruit juices without getting soggy.

I'm smitten. I can't find enough reasons to roll out this dough. I hope you like it, too.

The recipe makes enough pastry dough for a double-crust pie. You can easily cut this recipe in half for a cheesecake, quiche or tart. If you're using this pastry to make a fruit pie, it's traditional to add a few drops of lemon oil or 1/4 tsp lemon zest along with the eggs.

2 1/2 cups sifted all-purpose flour
2 tsp baking powder
1/2 teaspoon salt
1 stick cold butter (do not substitute)
2 large eggs

Stir together the flour, baking powder, and salt in a large mixing bowl. Chop the butter into small pieces and sprinkle it over the top. With a pastry cutter or fork, cut the butter into the dry ingredients until the mixture resembles coarse meal.

Whisk the eggs in a separate bowl, then mix them into the dry ingredients until the mixture forms a smooth pastry. Wrap it in parchment or waxed paper and it let rest at room temperature for 30 minutes, so that it's easier to handle.

Cut the dough in half and roll each half out into a circle, or press it into a pie plate or springform pan with your fingers. Prick the bottom with a fork. Add any filling to the pan before adding the top crust and pinching together the edges.

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Light Roasted Garlic Mashed Potatoes

These mashed potatoes are fabulously creamy and flavorful without the heavy load of fat found in some of the traditional recipes - my grandma's mashed potato recipe called for a cup of whole milk and an entire stick of butter! Joe has been making this lighter version for years. Cutting back on calories while enjoying the full flavor makes it easier for me indulge in other holiday treats. Like pecan pie. Mmmmm.

Ingredients

8 cloves garlic
1 tsp oil
8 russet potatoes
2/3 cup fat-free cream
2/3 cup chicken broth
1/4 tsp sage
Salt and Pepper

 

Directions

Preheat the oven to 400 degrees.

Cut off the tips of the garlic cloves and set them upright in a baking pan. This is easiest if you leave the cloves connected to the root at the bottom of the head of garlic. Drizzle the top with oil and roast until tender and golden, about 20 minutes.

Scrub the potatoes and cut them into small chunks. Place them in a pot and cover with water. Boil the potatoes until they are fork-tender but not too mushy. Drain the potatoes well, then return them to the pot.

Squeeze the skins off the garlic and mince them. Stir them into the pot, along with the cream, chicken broth, salt and pepper. If you're waiting for other parts of your dinner to finish cooking, you can keep this on hold at a low simmer until you're ready to mash the potatoes. We like the smash them with a potato masher, but you can also mash them in an electric mixer.

Makes about 6 cups.

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Swank Holiday Pumpkin Bars / Pumpkin Cupcakes

Thanks, Dakota Callaway, for taking this picture for me.

These pumpkin squares are a yearly tradition in Jessie's boyfriend's family. Kim Swank was kind enough to give me her recipe, which I think works equally well as bars or cupcakes. I'm a huge fan of cream cheese frosting, and this one is amazingly smooth and creamy.

I plan to pass on the recipe on to my parents this Thanksgiving. Each year, my parents grow dozens of pumpkins on their farm for the grandchildren, and can quarts of pumpkins for the family. They are going to love these cupcakes for the holidays!

Ingredients

Pumpkin Squares

1 cup oil
I 28-oz. can pumpkin
1 1/2 cups sugar
2 cups flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
4 eggs, beaten

Frosting

3 oz. cream cheese, softened
1 cup butter, softened
2 cups powdered sugar
2 tsp vanilla
1/2 tsp nutmeg
1/2 cup walnuts, chopped

Directions

Preheat oven to 350 degrees.

Mix together all pumpkin squares ingredients. If you are planning to make pumpkin cupcakes, grease the cupcake tins or use paper baking cups. Divide the batter evenly between the cups. Bake at 350 degrees for about 15 minutes, or until a toothpick inserted in the center comes out clean.

If making pumpkin squares, grease a cookie sheet with sides and spread the batter in the cookie sheet. Bake at 350 degrees for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Let cool.

In an electric mixer, beat together all the frosting ingredients EXCEPT nutmeg and walnuts. The longer you beat it, the creamier it gets. Frost cake or cupcakes. Sprinkle the nutmeg and walnuts over the frosting. Cut into squares before serving.

Makes 12 cupcakes or 24 squares.

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Pecan Orange Sweet Potato Casserole

Are you ready to start cooking for Thanksgiving? We're looking forward to all those special holiday dishes! For years, we made that traditional candied sweet potato casserole with the miniature marshmallows on top. The kids loved it. But now that we're all grown up, this velvety casserole with a bit of spice and a caramel-ly pecan topping is much more satisfying. It may sound odd to add a dash of cayenne, but wait until you taste the magic that it adds to these sweet potatoes.

Check back here for more Thanksgiving recipes, and at the end of the week, some recipes to use up all those yummy turkey leftovers.

Ingredients

4 cups sweet potatoes, peeled and cubed

1/2 cup orange juice
1/2 cup milk
2 large eggs, beaten
1 tsp vanilla
1 1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground cayenne pepper
1/2 tsp grated orange rind

For the topping:

2/3 cup brown sugar
1 cup Pecans, finely chopped
1/3 cup Flour
6 tbsp butter

Directions

Simmer the sweet potatoes in a saucepan of water, or microwave them in water until they are fork-tender. Drain them thoroughly and mash them in a large bowl (we like them a little lumpy). Stir in all the rest of the ingredients. Pour it into an 8-inch square baking pan.

Preheat oven to 400 degrees.

Mix together the topping ingredients with a fork until it is crumbly and well combined. Sprinkle over the top of the casserole. Bake in a 400-degree oven for 30 minutes, or until golden brown.

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Make-Ahead Tossed Salad

It's time to think about Thanksgiving dinner - and until the big day, I'll be writing food posts that you can make for your family! If you're the one tapped to bring a salad, this is an easy bet because you can make it ahead of time.

This classic refrigerator salad recipe has been around forever. It used to be one of my favorites when I was young, and my girls used to request it all the time when they were kids. What I love about it is that you can make the salad days ahead of time and stick it in the refrigerator until you're ready to serve it. The dressing layer holds in the freshness and taste, and the vegetables stay crisp and tasty until it's time to eat. If you don't like any of these vegetables, add what you like.

This old-fashioned tossed salad is perfect for a holiday meal, since you can throw it together ahead of time and save your holiday day for something more fun, like stuffing a turkey or playing Outburst with rowdy family members or chasing toddlers around the house.

Ingredients

3 cups chopped iceberg or romaine lettuce

1 cup grated carrots

2 cups chopped baby spinach

1 cup frozen peas

1/2 cup sliced onions

4 slices of bacon, cooked and crumbled

1 cup sliced mushrooms

Dressing

1 cup mayonnaise

2 tsp lemon juice

1 tsp thyme

1 tsp dill

Topping

1/2 cup shredded cheddar or Swiss cheese

2 green onions, sliced

Directions

Assemble the salad ingredients in a serving bowl, in the order listed. Whisk together the dressing ingredients. Spread the dressing over the top of the mushrooms, making sure the dressing completely covers the mushrooms and seals the salad right up to the edge of the bowl. Sprinkle the topping ingredients over the top.

Cover and refrigerate for up to 4 days. Just before serving, stir the salad until the ingredients are coated with dressing.

Serves 6-8 as side salads.

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