November Recipe Club

Whitney's Pumpkin Bread




1 (15-oz can) pumpkin puree

4 eggs

1 cup vegetable oil

2/3 cup water

3 cups white sugar

3.5 cups all-purpose flour

2 tsp baking soda

1.5 tsp salt

1 tsp ground cinnamon

1 tsp ground nutmeg

1/2 ground cloves

1/4 tsp ground ginger

 

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.  In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.  Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

 

 

 

 

Melanie's Baked Brie

 

 

 

Brie

1 container of caramel dip

1 cup craisins

1 cup walnuts

 

 

Preheat oven to 350.  Put all ingredients (above measurements are approximations - use as much or as little as you prefer) in a baking dish and bake 30 minutes or until bubbly.

 

 

Amy's Wine and Herb Rib Eye Roast

 

 

 

1 4-lb beef rib eye roast

3/4 cup dry red wine1/4 cup lemon juice2 tbsp olive oil or cooking oil1 tbsp coarsely ground black pepper1 tbsp snipped fresh rosemary or 1 tsp dried rosemary, crushed1 tbsp snipped fresh marjoram or 1 tsp dried marjoram, crushed1 tbsp Worcestershire sauce
1 tbsp Dijon-style mustard
1/4 tsp garlic salt

Place roast in a plastic bag set in a deep bowl.  For marinade, in a mixing bowl combine wine, lemon juice, olive oil or cooking oil, pepper, rosemary, marjoram, Worcestershire sauce, mustard, and garlic salt.  Pour marinade over roast.  Seal bag.  Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally.  Remove roast from bag, reserving marinade.  Place roast, fat side up, on a rack in a shallow roasting pan.  Insert a meat thermometer.  Roast in a 350 degree oven for 1-1/4 to 2-1/4 hours for medium (160 degrees) or 1-1/2 to 2-1/2 hours for well-done (170 degrees), brushing with marinade occasionally (do not brush with marinade during the last 5 minutes of roasting).  Cover with foil and let stand 15 minutes before carving.  Makes 8 to 10 servings.

 

Dede's Twice Baked Sweet Potatoes

 

 

3 medium sweet potatoes

1 tsp. olive oil

2 shallots, finely chopped

1/2 cup fat free ricotta cheese

1/4 tsp. salt

1/4 tsp. ground black pepper

1/4 tsp. ground ginger

1 tbsp. brown sugar

1/4 cup grated parmesan cheese

2 1/2 tablespoons chopped sage

Preheat oven to 400 degrees, Pierce potatoes with a fork and bake until soft, abt. an hour. Remove from oven and cool until potatoes can be handled, abt. 20 min.  Reduce oven temp to 350 degrees. Grease a large baking sheet.  Meanwhile, place olive oil in small skillet over medium heat. Add shallots and cook and stir until softened and beginning to brown, abt. 10 min. Set aside.  Cut potatoes in 1/2 lengthwise and scoop out pulp, leaving a thin shell. Set shells aside. Place pulp into a blender or food processor and blend until smooth (my food processor is broke so I just put it in a large bowl and mash with a potato masher) Add ricotta cheese, salt, pepper, ginger and sugar; blend until smooth.  Return potato mixture to a bowl and stir in shallots, parmesan cheese, and sage. Spoon mixture back into potato skins. Place potatoes on prepared baking sheet.  Bake for about 30 minutes or until heated through.

 

 

Caron's Pork and Green Bean Stir-Fry (from Southern Living November 2013)

Silver Spoon!!!

 

1.5 lbs ground pork

2 garlic cloves, thinly sliced
1/2 tsp table salt
1/4 tsp ground red pepper
1 (8-oz pkg) haricots verts (thinly sliced green beans)
1 tbsp peanut oil or vegetable oil
3/4 cup triple-ginger or regular teriyaki sauce
1/2 tsp loosely packed lime zest
1 tbsp fresh lime juice
hot cooked rice or thin rice noodles
Garnishes: thinly sliced red jalopeno peppers and lime halves

Brown ground pork and next 3 ingredients in a large stainless steel skillet over medium-high heat, stirring often, 7 to 8 minutes or until meat crumbles and is no longer pink; drain. Wipe skillet clean.  Cook green beans in hot oil in skillet over medium-high heat, stirring occasionally, 4 to 5 minutes or until just tender and slightly charred.  Stir together teriyaki sauce and next 2 ingredients.  Stir pork mixture into green beans. Stir in teriyaki mixture, tossing to coat. Serve immediately over rice or noodles.

Ashley's Artichoke Dip

 

 

 

1 can artichoke hearts

4 oz. chopped green chilies

1 c. grated Parmesan

1 8 oz. sour cream

 

Mix the four ing. and bake at 350 until top is slightly browned.

*NOTE:  This recipe doesn't make much, so double or at least do a recipe and a half for a crowd.

 

Lauren's Vanilla Almond Cupcakes with Salted Caramel Buttercream Frosting

 

 

Cupcake Ingredients:

1 (18.25-oz) white cake mix

1 cup buttermilk

1/2 cup vegetable or canola oil

1 tsp almond extract

1 tsp vanilla

4 eggs

 

Frosting Ingredients:

1/4 cup sugar

2 tbsp water

1/4 cup heavy cream

3/4 cup (1.5 sticks) salted butter, softened

2 cups powdered sugar

 

Preheat the oven to 350 degrees. Line 24 muffin cups with paper liners.  Add the cake mix, buttermilk, oil, almond extract and vanilla to a large mixing bowl. Beat with an electric mixer on low to medium speed until moistened, about 30 seconds. Add eggs one at a time, until the batter is well-mixed. Increase speed to high and beat until thick and fluffy, 2 minutes longer.  Pour or scoop the batter into the paper liners until they are 2/3 full. Bake for 15-20 minutes, or until a toothpick inserted in the middle comes out clean. Remove from oven and let cupcakes cool on a wire rack.

To Make Frosting:

Briefly stir together granulated sugar and water in a small saucepan and bring to a boil over medium-high heat. Continue cooking, without stirring, until mixture turns dark amber in color, about 6 to 7 minutes.

Remove from heat and slowly add in cream and vanilla (just start with a tablespoon or two), stirring with a wooden spoon until completely smooth. (Be careful, as the mixture will definitely bubble up and possibly splatter a bit as you add in the cream.) Set aside until cool to the touch, about 25 minutes.

Beat the butter in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed until light in color and fluffy, about 3 minutes. Reduce speed to low, add powdered sugar, and mix until completely incorporated. Turn off the mixer, and then add caramel. Beat frosting on low to combine, and then increase to medium-high and beat until airy and thoroughly mixed, about 2 minutes. Refrigerate if not using immediately (or to harden the frosting a bit).

*NOTE:  Lauren double the carmel sauce in the frosting.

 

Sarah's Apple Crisp (from Barefoot Contessa Parties)

5 pounds apples (half and half mix McIntosh and Honeycrisp)

Grated zest of 1 orange

Grated zest of 1 lemon

2 tbsp fresh squeezed orange juice

2 tbsp fresh squeezed lemon juice

½ cup granulated sugar

2 tsp cinnamon

1 tsp nutmeg

For the topping:

1 ½ cups all purpose flour

¾ cup granulated sugar

¾ cup light brown sugar packed

½ tsp kosher salt

1 cup oatmeal

½ pound cold unsalted butter, diced

 

Pre-heat oven to 350 degrees. Butter a 9x13 baking dish (or 2 8x8 pans).

Peel, core and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish.

To make topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and butter is the size of peas. Or mix and cut the butter into the mixture using two knifes.

Place crisp on a sheet pan and bake for one hour until the top is brown and the apples are bubbly.

Serve with vanilla ice cream and caramel sauce if you are really feeling sassy!