This is the time of the year you can find large cans of mixed nuts on discount. This is also a good way to warm up the home when it’s cold out and make everything smell like cinnamon and sugar. It’s a perfect thing to bring for co-workers or to package up and give as gifts for the holidays.
1 tablespoon water
1 egg white
1/2 cup white sugar
1/4 cup brown sugar
2 teaspoons cinnamon
Preheat oven to 300 degrees. In a bowl add the water and egg white, whisk until frothy, about 2 minutes. Add the mixed nuts and stir to coat. Add the Sugar and cinnamon and mix until evenly coated.
Spread onto a baking sheet evenly and bake for 1 hour or until dry, mixing at 15 minute intervals.
You need a good southern cornbread recipe for this, some cornbread is too sweet to make stuffing with. I like to make mine in a cast iron skillet the day before, crumble it up and let it dry out till the next day, the same with biscuits. Check your broth for salt content before you add salt, to see if this should add any at all, some broth has 1,000 mg of salt in it. Also watch for browning
6 tablespoons unsalted butter, divided(or in my case, dairy free butter)
1 onion, diced
3 ribs celery, sliced
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups dried bread, cubed
3 cups dried cornbread, crumbled
2 cups dried biscuits, torn into pieces
1/2 cup celery leaf, chopped
2 tablespoons fresh sage
1/2 tablespoon fresh thyme
1 cup bone broth
1 large egg
Preheat oven to 400 degrees.
In a skillet over medium heat melt 4 tablespoons of butter. Add the onion, celery, salt and pepper. Saute until onions are translucent, stir occasionally (8-10 minutes).
Meanwhile, in a large bowl mix bread, cornbread and biscuit pieces along with the celery leaf, fresh thyme and sage.
In another bowl whisk an egg into the bone broth.
Once onions are translucent add them to the bread mixture. While mixing, slowly incorporate the bone broth.
Transfer stuffing into your baking dish (or turkey), melt the remaining butter and drizzle over the top of the stuffing. Bake for 1 hour at 400 degrees.
This tart has the citrus zest and the tangy cranberry balanced out with gooey cinnamon apple pie. This tart comes out very moist.
1 pie crust
1 teaspoon almond milk
1 teaspoon sugar
3/4 cup brown sugar
1/4 cup flour
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1 1/2 tablespoons orange zest, I used clementine oranges
3 large apples, peeled and sliced thin
1 cup fresh cranberries
Mix almond milk and sugar in a small dish, set aside.
Spread pie crust into baking dish, do not remove excess dough from edges, set aside.
In a large bowl mix all filling ingredients together until thoroughly combined, pour into the pie crust and gently fold the dough over the top edges of the pie.
Brush the exposed crust with the sugar/almond milk mixture.
Bake at 425 F for 15 minutes, then reduce the temperature to 350 F and bake for 1 hour. Cool before serving or you will loose structural integrity.
I found a pear the size of a small moon at the fruit market this morning. I’ve decided to bake it with Maple Syrup, Pecans and Cinnamon. It’s one of my favorite Fall recipes and incredibly easy.
1 teaspoon olive oil
4 pears or apples(or one pear the size of a small moon)
1/2 cup maple syrup, 100% real maple syrup
1 cup pecans, in halves or pieces
1/4 teaspoon cinnamon
1 cup apple juice
preheat oven to 375 degrees
In a bowl mix the pecans, maple syrup, olive oil and cinnamon.
Peel the pear(s)/apples and cut the base flat so they stand upright, The idea here is to turn them into cups. With a knife cut the core out from the top, do not cut all the way through, you want it to hold liquid. Hollow out some of the insides to make room for the filling.
Now that you have your pear/apple cups rub them down with the olive oil. and set them on a baking dish. Scoop in the filling, you want it to kinda overflow a little. use the last of the maple syrup cinnamon liquid to drizzle over the top of the fruit. Pour the apple juice into the baking dish around the apples.
Cover the apples with foil. Bake until cooked through and very tender. Bake time can very greatly based on the size of the fruit. Start at one hour and check every 20-30 minutes after.
You don’t just want it to be done, you want it to caramelize a bit. For the last 20 minutes bake with the tin foil off.
I decided to make a pie out of it… just add it to a baked pie crust that has cooled.
I bet it would be amazing layered in a glass with raspberries and banana slices or used in a fruit tart.
Along with starch there is also egg yolk in this recipe so I guess the recipe falls under “cream pudding”, the term used for Custard/Pudding hybrids. It is very thick so it works best as a pie.
I kinda baked my moons and stars too long because I got distracted.
This is a dairy-free recipe, that’s why it has vegan butter yet still uses eggs. You can use regular butter if you are not dairy-free.
1 cup sugar
3 tablespoons corn starch
1 cup coconut milk
1/2 cup lemon juice
3 large egg yolks, lightly beaten
1/4 cup vegetable based vegan butter
1 tablespoon grated lemon peel
1 cup coconut cream
In a heavy sauce pan mix the sugar and corn starch, whisk in the coconut milk and lemon juice until smooth. Cook, stirring over medium high heat until thickened and bubbly, reduce heat to low and cook for two minutes. Take the pan off of the burner and whisk a small amount of the hot mixture into the egg yolks before adding the egg yolks to the pan, while whisking constantly, return pan to heat and bring to a gentile boil, cook stiring for a minute more. It will get pretty thick.
Remove from heat, stir in the butter and lemon peel. Let it cool for a few minutes without stiring.
When cooled a bit stir in coconut cream and you are done. Pour it into serving cups by itself or with fruit, use it as cake, pie or pastry filling.
I am changing out my Aerogarden and I needed to use up some fresh rosemary. I know it goes well with chicken and lemon but I have no lemon so I am using Coriander instead. I am also using Salish smoked salt and red pepper flakes in place of traditional salt & pepper though there is still some black pepper in there.
3-6 chicken thighs
1 cup mixed marble sized potatoes, cut in half
3/4 cup baby portabella mushrooms, whole
1/4 of a red onion, chopped
2 cloves garlic, crushed
3 tbs sherry
1/4 cup beef broth
1/8 tsp corriander
Salt & pepper
2 sprigs rosemary
1/2 cup flour
1/4 tsp black pepper
1 1/2 tbs fresh Rosemary, chopped
1/2 tsp Salish smoked salt
1/2 tsp crushed red pepper flakes
1/2 tsp Thyme
1/2 Tsp Coriander
Preheat oven to 350 degrees.
Add all dredge ingredients to a bowl and mix. Dredge chicken and add to heated skillet skin side down. Braise both sides of the chicken and set aside.
Add potatoes, mushrooms, onion and garlic to the pan and cook for 5-10 minutes stirring occasionally until onions are soft and beginning to brown.
Add sherry and deglaze pan. Add Beef Broth, Coriander and salt & pepper to taste.
Add chicken back into the pan skin side up, cover and place in the oven. Bake for 40 minutes.