Thursday, September 29, 2016

Sticky Fall recipes: Pumpkin pie turnovers




Number 4 in our sticky fall recipe series, these semi-homemade, pumpkin pie turnovers are filled with pumpkin and topped with icing. They taste best eaten warm, but will definitely cause sticky fingers and chins! 

Pumpkin Pie Turnover
Eat this warm, but be careful…you will end up with sticky fingers!

  • 1 Refrigerated pie crust
    ½ Cup canned pumpkin
    1/3 Cup brown sugar
    1 Tsp. almond or vanilla extract
    ½ Tsp. pumpkin pie spice
    1 Smidgen of salt

Icing

  • ½ Cup powdered sugar
  • ½ Tsp. almond or vanilla extract
  • 1-2 Tbsp. milk

Preheat your oven to 375 degrees.
Unroll the crust onto a foil lined cookie sheet. (Crust works best at unrolling when it is at room temperature; if any holes form in the crust, just press the dough back together with your fingertips)
In a medium sized bowl, mix together pumpkin, brown sugar, extract, pumpkin pie spice & salt.
Spoon the mixture onto ½ of the crust.
Fold crust over the mixture.
Go around the edges of the crust with a fork to seal them together. (This will prevent your fabulous filling from spilling out onto the pan.)

*photo:google:pinterst

Tuesday, September 27, 2016

2 easy pie crust recipes


Pie season is upon us now and believe it or not you can make your own pie crust in a jiffy! Sure, we can buy them already made, but making the pie crust yourself will save you money and truly takes just a few minutes.
In my humble opinion, having a rustic looking pie crust makes the pie look as if it was made with love and after all, doesn't love make all things better?





Pie Crust 1

Makes 1 crust
  • 1 cup, plus 2 Tbsp. unsifted flour
  • 1/2 tsp salt
  • 1/3 cup oil (any vegetable oil)
  • 2 Tbsp water

Mix all ingredients together.
Form into a ball.
Roll out between 2 pieces of wax paper.

Pie Crust 2

Makes 1 crust
  • 1 stick margarine or butter, cut into pieces
  • 1 cup flour
  • 4 to 6 Tbsp cold water
  • 2 tsp salt

Combine all ingredients together in a large bowl.
Form into a ball.
Roll out between 2 pieces of wax paper.

Tip: I like to leave the edges of my crust rustic looking...longer in some areas and a bit lumpy.
You can also cut off excess dough and press the edges with a fork for a uniform look.




Monday, September 26, 2016

Sticky fall recipes: Pecan pie bars



It seems like you guys have been enjoying the, "Sticky Fall Recipe" series. Here is the third sticky recipe in the series...Pecan Pie Bars. 
Another perfect fall recipe, these bars will leave your fingers sticky and your sweet tooth fulfilled. 

Pecan Pie Bars
Gooeyness to the extreme!

Crust:
  • ¼ cup sugar, heaping
  • ¼ tsp cinnamon
  • 1 cup flour
  • 5 tbsp margarine, soft
Bar:
  • 1 egg
  • 3 ounces Karo syrup
  • ½ cup sugar
  • 1 tbsp margarine, melted
  • ½ tsp vanilla
  • ½ cup pecans, chopped
Preheat oven to 350*.
Line an 8x8 pan with no-stick foil.
Mix sugar, cinnamon and flour.
Add margarine and mix until crumbly.
Pour into prepared pan and press down.
Bake for 12 minutes.
While crust is baking, prepare filling.
In a bowl mix egg, syrup, sugar, vanilla and margarine.
Stir in pecans.
Pour over crust. Spread evenly.
Bake 20 to 28 minutes, until center is slightly firm.
Cool and cut into squares.

*photo:google images; texasroots

Sunday, September 25, 2016

Coffee...Cuban coffee




Each and every one of my days begin with coffee! I had a Keurig. It broke. I got another one. It broke. I am through with Keurig. 

Thankfully, I had a backup coffee maker. I asked for one last Christmas that has a stainless steal carafe as the coffee pot. This thing is great! It keeps my coffee warm throughout the day...which, by the way, encourages me to drink more than my 1 cup of coffee per day. *sigh*

However, when my day starts out being *not so lovely*, nothing helps fix it more than a cup of Cuban coffee. Ahhhhh...Cuban coffee.

The funny thing about Cuban coffee is that it is made in an Italian coffee pot, with Italian coffee (espresso). And in my case, made by an Italian! And what is even more comical is that I was taught to make it by my Italian mother in law...who happens to be married to a Cuban!

You make it on the stove top in one of these....


Then, you use some of this...


You pour it into one of these teeny mugs...

Now enjoy!

Printable Cuban coffee recipe:

My Cuban Coffee Recipe:

  • Espresso coffee pot
  • Espresso
  • 4 Tablespoons sugar 

Fill up the coffee filter in the pot with ground espresso.
Perk on stove top over high heat.
While coffee is heating, add sugar into a glass Pyrex measuring cup (use a 2 or 4 cup Pyrex).
As soon as coffee starts to brew in the pot, pour about 2 teaspoons of hot coffee into the sugar.
Whip coffee and sugar together with a spoon until it is light in color.
When coffee is done perking, pour it over the sugar mixture.
Pour into little cups and enjoy!