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NOVEMBER
1997
Its Beginning to Feel a Lot Like Winter
I can
hardly believe the holiday season is just around the
corner!! I already have visions of Sugar Plums, running
through my head!!! But along with my wonderful vision,
there is a sudden flash of horror passing through
my mind-the hustle and bustling of Christmas shoppers,
sore feet, aching back and overall exhaustion - and
who has the time to pamper themselves!!!!. Never fear-I
have some sure fire recipes this month that will leave
your guests savoring another delicious bite of pie
and for my fellow exhausted shoppers, some delightful
recipes to warm and soothe the soul.
 Are
you tired of searching for the perfect gift for that
special someone on your Christmas list? Another Santa
tie is not the perfect gift you had in mind? Well,
how about sending them a little bit of California!!!
The following listed creameries have assorted cheese
gift packs that will make the perfect gift for that
special someone on your list this year!
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Real
California Cheese Available by Mail Order
Go to
list of California cheesemakers which offer mail order
services within California and out-of-state. It was
compiled by the California Milk Advisory Board and
is based on information provided by the cheesemakers
in June 1997. For specific mail order prices, please
contact individual cheesemakers directly.
To
Cheese Directory
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 Pumpkin
Pie
Prep: 25 minutes
Bake: 50 minutes
Oven: 375
1 Single Pie Crust which may be found in your local
grocery stores freezer section. But if you're a true
traditionalist any pie crust recipe will do.
1 16 oz. can pumpkin
2/3 C sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
3 slightly beaten eggs
1 5 oz. can (2/3 C) evaporated milk
1/2 C milk
- Prepare and roll out
Pasty for Single-Crust Pie. Line a 9 - inch pie
plate with the pastry. Trim and crimp edge as desired.
- For filling, in a
mixing bowl combine pumpkin, sugar, cinnamon, ginger,
and nutmeg. Add eggs. Beat lightly with a rotary
beater or fork just till combined. Gradually stir
in evaporated milk and milk; mix well.
- Place the pastry-lined
pie plate on the oven rack. Carefully pour filling
into pastry shell.
- To prevent overbrowning,
cover edge of the pie with foil. Bake in a 375 degree
oven for 25 minutes. Remove foil. Bake about 25
minutes more or till a knife inserted near the center
comes out clean. Cool on a wire rack, Refrigerate
within 2 hours; cover for longer storage. Makes
8 servings.
Nutrition Facts per serving:
286 cal., 13 g fat, (4g sat. fat), 86 mg. chol., 120
mg sodium, 38 g carbo., 2 g fiber, 7 g protein.
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Sweet
Potato Pie
 Prep:
1 1/4 hours
Oven 450 degrees
Bake: 50 min.
Cool 30 min.
Chill at least 2 hours
3 medium sweet potatoes (about 1 pound) or one 17-oz
can sweet potatoes, drained and mashed
1 Single Pie Crust which may be found in your local
grocery stores freezer section. But if you're a true
traditionalist any pie crust recipe will do.
1/2 C sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground nutmeg
1/8 tsp. salt
3 slightly beaten eggs
1 C buttermilk or dairy sour cream
Whipped Cream (optional)
- Scrub sweet potatoes
thoroughly with a brush. Pat dry; prick potatoes
with a fork. Bake in a 450 degree oven for 40-50
minutes or till very tender. Cool till easy to handle.
- Prepare and roll out
Pasty for Single-Crust Pie. Line a 9 - inch pie
plate with the pastry. Trim and crimp edge as desired.
Line pastry with a double thickness of foil. Bake
pastry shell in a 450 degree oven for 8 minutes.
Remove foil. Bake for 4-5 minutes more or till set
and dry.
- For filling, cut baked
potatoes in half an scoop pulp into a large mixing
bowl. Use a potato masher to mash pulp (you should
have about two cups). Stir sugar, cinnamon, allspice,
nutmeg, and salt into mashed potatoes. Add eggs.
Beat lightly with a rotary beater or fork just till
combined. Gradually stir in buttermilk or sour cream
mix well.
- Place the partially
baked pastry shell on the oven rack, Carefully pour
filling into pastry shell.
- To prevent overbrowning,
cover edge of pie with foil. Reduce oven temperature
to 375 degrees and bake for 25 minutes. Remove foil.
Bake for 25-30 minutes more or till a knife inserted
near the center comes out clean. Cool on a wire
rack for 30 minutes. Chill at least 2 hours before
serving; cover for longer storage. If desired, top
with whipped cream. Makes 8 servings.
Nutrition Facts per serving:
276 cal, 11 g fat (3 sat. fat), 81 mg chol., 161 mg
sodium, 39 g carbo., 2 g fiber, 6 g pro.
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Here's
a little something to soothe the soul after a long
day!!
Dessert
Coffee
Start to finish: 10-15 minutes
2/3 cup hot strong coffee-decaffeinated will do also.
Desired coffee flavoring (choices below)
Whipped Cream
Ground Cinnamon or nutmeg (optional)
Stir together hot coffee and desired flavoring. If
desired, top with whipped cream and sprinkle with
cinnamon. Makes (about 6-oz.) serving.
Chocolate-Orange Dessert Coffee: Stir 1 tablespoon
chocolate - flavored syrup and 1 tablespoon orange
liqueur into hot coffee.
Chocolate-Mint Dessert Coffee: Stir 1 tablespoon chocolate
mint liqueur into hot coffee.
Mocha Dessert Coffee: Stir 1 tablespoon chocolate
- flavored syrup and 1 tablespoon coffee liqueur into
hot coffee.
Irish Dessert Coffee: 1 tablespoon Irish whiskey and
1 tablespoon amaretto or hazelnut liqueur into hot
coffee.
Amaretto Dessert Coffee: 1 tablespoon amaretto or
hazelnut liqueur into hot coffee.
How about a jolt of caffeine to get you through all
the Christmas gift wrapping you must do!!! Here are
a few recipes for Espresso coffee drinks.
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 Espresso
Start to finish: 10-15 minutes
Cappuccino
Brew 1 recipe Espresso. In a small pan warm 1 cup
low fat milk over medium heat till hot, but not boiling.
Transfer milk to a food processor bowl or blender
container. Process or blend till milk is frothy. (If
using an espresso machine with a steaming nozzle,
heat and froth milk according to manufacturer's directions).
Divide espresso among four 5 to 8 ounce cups. Top
with frothy milk. Sprinkle with ground cinnamon or
grated chocolate. If desired, serve with sugar. Makes
4 (4oz) servings.
Cafe'
Latte
Prepare one recipe Cappuccino (see above recipe),
except increase the low fat milk to 2 cups. If desired,
serve with sugar. Makes 4 (6 oz) servings.
White
Hot Chocolate
Start to finish: About 15 minutes.
To cut fat, substitute low-fat milk or evaporated
skim milk for half and half.
3 Cups half and half or light cream
2/3 Cup white baking pieces or chopped white chocolate
baking squares
3 inches stick cinnamon
1/8 teaspoon ground nutmeg
1 tsp. vanilla
1/4 tsp.almond extract
Ground cinnamon (optional)
1. In a saucepan combine 1/4 cup of the half and half,
baking pieces, stick cinnamon, and nutmeg. Stir over
low heat till baking pieces are melted.
2. Add remaining half and half. Cook and stir till
heated through. Remove from heat. Remove stick cinnamon.
Stir in vanilla and almond extract. If desired, sprinkle
each serving with ground cinnamon. Makes (5-6 oz)
servings.
Hot
Buttered Cider Sipper
Prep: 10 minutes
Cook: 10 minutes
4 Cups apple cider or apple juice
3 tablespoons. honey
2 tablespoons. lemon juice
1 tsp. whole cloves
1 tsp. whole allspice
4 inches stick cinnamon, broken
1/4 to 1/3 cup brandy
3 tsp. butter
- In a saucepan combine
apple cider, honey, and lemon juice. For spice bag,
place cloves, allspice, and broken stick cinnamon
on a double thick, 6 inch square piece of 100% cotton
cheese cloth. Bring corners together and tie with
a clean string. Add bag to cider mixture.
- Cover and heat cider;
do not boil. Discard bag; stir in brandy. Ladle
mixture into mugs; top each serving with 1/2 teaspoon
butter. If desired, use stick cinnamon as stirrers.
Makes 6 (6oz) servings.
The above recipes maybe
found in the BETTER HOMES AND GARDENS NEW
COOK BOOK. 1996 EDITION.
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Pumpkin
Cream Pie
4 eggs slightly beaten
1 can (29 oz) solid pack pumpkin
1-1/2 cups sugar
1 tsp. Salt
3 teaspoons pumpkin spice
6 cups or 1-1/2 quarts vanilla ice cream
Add in order given, add soft ice cream, mix till completely
mixed in.
Makes 3 pies or 2 deep dish.
Bake 15 minutes at 425 degrees and approximately 35
minutes at 350 degrees or until knife comes out clean.
(Note)
Substitute for pumpkin pie spice
2-1/2 tsp. Cinnamon
1 tsp. Ginger
1/2 tsp. Cloves
Recipe by: Essie Bootsma a California
Dairy Producer.
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