Baking Banquet

Saturday, October 19, 2013

PUMPKIN APPLE CRISP

Baked

Slow Cooker

Ingredients:	Doubling Quantities:
Apple Filling	Apple Filling
4 medium large apples (I used Honey Crisp), peeled, cored, chopped	8 medium apples, peeled, cored and chopped
½ (15 oz.) can pumpkin puree	1 (15 oz.)can pumpkin puree
2 tablespoons lemon juice	4 Tablespoons lemon juice
A splash of vanilla	1 teaspoon vanilla
3 ½ tablespoons tapioca flour	7 tablespoons tapioca flour
½ teaspoon cinnamon	1 teaspoon cinnamon
½ teaspoon pumpkin pie spice or apple pie spice	1 teaspoon pumpkin pie spice or apple pie spice
1/8 – ¼ cup white sugar	¼ cup white sugar
3 teaspoons caramel	6 teaspoons caramel

Streusel/Crisp Topping	Streusel/Crisp Topping
¼ cup flour	½ cup flour
½ cup spice cake mix or caramel apple cake mix	1 cup spice cake mix or caramel apple cake mix
½ cup quick oats	1 cup quick oats
¼ - 1/3 cup white sugar	1/3 cup white sugar
¼ - 1/3 cup brown sugar	1/3 cup brown sugar
½ teaspoon ground cinnamon	1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg	1 teaspoon ground nutmeg
1 pinch salt	2 pinches salt
Approx. ½ cup butter, cut into little cubes	14 tablespoons butter (2 tablespoons less than 2 full cubes)
½ cup chopped pecans	1 cup chopped pecans

Directions:

Preheat oven to 360 degrees. * or line a slow cooker with Reynold’s slow cooker liners.

Pour the lemon juice into a large bowl. Peel, core and chop each apple individually, stirring them into the lemon juice (to keep them from browning). Add the pumpkin, tapioca flour, cinnamon, pumpkin pie spice, and sugar. Stir into the apples. Place pumpkin apple mixture in a 9X9 baking dish (or a 13X9 if you are making a double batch) Meanwhile, prepare the streusel topping.

Combine the flour, cake mix, quick oats, sugars, cinnamon, nutmeg and salt. Stir. Add the butter a little at a time and use a pastry blender or a fork to cut into coarse crumbs. Stir in the chopped pecans. Pour over the apple pumpkin mixture. Put a large baking sheet under your baking pan. The filling will bubble up and spill over. Place in the preheated oven bake for 60-70 minutes. Serve warm with vanilla or butter pecan ice cream.

*if using a slow cooker, cook on high for 2 hours. For the last hour of cooking, remove the lid part of the way to help It crisp. (It does not crisp as well in the slow cooker)

Ingredients

Apples

Pumpkin and Apples

Apples, Pumpkin and filling ingredients

Apple/Pumpkin Mixture

Apple Pumpkin Mixture in Crock Pot

Crumb Topping

Ready to Cook in Crock Pot

Letting it Crisp

Double Batch Ready to Bake

Apple Pumpkin Mixture Double Batch

Just Out of the Oven

Baked

Thursday, October 17, 2013

BACON, AVOCADO & CHICKEN CROISSANT SANDWICH

Ingredients:

Croissant (from Costco)

Rotisserie Chicken Breast (from Costco), or just chicken breast

1 avocado sliced

2 slices bacon

Sandwich spread of your choice, optional

Directions:

Slice the chicken, slice the avocado, cook the bacon (remove the grease) and slice the croissant in half. Add the sandwich spread to the croissant (optional). Layer the avocado, then the chicken then the bacon. Serve and Enjoy.

Ingredients

Avocado Layer

Chicken Layer

Bacon Layer

Yum

Saturday, October 12, 2013

WHITE CHOCOLATE PUMPKIN SPICE CHEESECAKE

Crust:
12 oz. crushed gingersnap cookies (using a food processor ) (or just crush them by putting them in a ziplock bag and using a rolling pin to crush them.)
½ cup butter, melted
Filling:
1 envelope unflavored gelatin
1/8 cup cold water

¼ cup boiling water

½ cup sugar, I use extra fine baker’s sugar
1 (8 oz package) cream cheese, softened
1 cup sour cream
9 oz. white chocolate baking bar, melted (divided)
1 cup whipping cream, whipped
½ teaspoon vanilla extract or vanilla powder, or vanilla paste

1 teaspoon pumpkin pie spice

Pumpkin Pie Swirl:

1 cup pumpkin puree

1/8 cup Extra Fine Baker’s Sugar

1 teaspoon pumpkin pie spice

1 teaspoon vanilla extract or vanilla powder, or vanilla paste

3 oz. white chocolate (take 3 oz. of the melted white chocolate from the filling white chocolate)

4 Tablespoons Filling Mixture

Whipping cream, pumpkin pie spice for garnish (optional Mexican Cinnamon Chocolate Shavings and Pumpkin Spice M&Ms)

Directions:

In small bowl, combine crust ingredients; mix well. Press in bottom of 8-inch springform pan. Set aside

In small saucepan, pour gelatin over cold water; let stand 1 minute. Add boiling water and sugar; stir over medium heat until mixture is hot and gelatin and sugar are dissolved.

In a small bowl Combine pumpkin puree, sugar, pumpkin pie spice, and vanilla. Mix well. Set aside.

In a heavy saucepan or double boiler, melt white chocolate on low heat, stirring constantly until it is almost completely melted. Remove from heat and continue stirring. It will finish melting as you stir it.

Add 3 oz. of the melted white chocolate to the pumpkin mixture. Mix well and set aside.

In large bowl, beat cream cheese and sour cream until creamy. Gradually add the remaining 6 oz. of the melted baking bar, gelatin mixture , whipping cream, pumpkin pie spice and vanilla. Beat until smooth. Remove 4 Tablespoons of the filling mixture and add to the pumpkin mixture. Pour into crust lined pan.

Mix the filling mixture into the pumpkin mixture. Mix well.

Spoon about 7 - 8 teaspoons full of the pumpkin mixture onto the top of the cheesecake in a circular pattern. Using a knife in a circular motion, gently swirl the pumpkin mixture into the cheesecake.

Cover; refrigerate 8 hours or until firm.

Just before serving, run knife around edge of pan to loosen cheesecake. Carefully remove sides of pan. Garnish with whipping cream and shake some pumpkin pie spice on the whipping cream. If desired add some Mexican Cinnamon Chocolate shavings and some pumpkin Spice M&Ms for garnish. Store in refrigerator.