Wednesday, November 27, 2013

Pumpkin (or Squash) Pie

From Gwenn's Breakfast and Beyond Cookbook
(I  use cooked Butternut squash)

Pie shell
2 cups cooked or canned pumpkin or squash*
1 1/2 cups undiluted evaporated milk or rich cream
1/4 cup brown sugar
1/2 cup white sugar
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
2 slightly beaten eggs
Whipped Cream
2 tablespoons bourbon (optional)

Line a pie pan with pie dough forming a shell. Preheat oven to 425 degrees. Mix pumpkin, milk, sugars, salt, cinnamon, ginger, pumpkin pie spice, cloves, and egg until well blended. Pour the mixture into the pie shell. Bake 15 minutes at 425 degrees, then reduce heat to 350 degrees and bake about 45 minutes longer until an inserted knife comes out clean. Serve with whipped cream flavored with bourbon.

*To cook pumpkin, wash and cut it in half crosswise. Remove seeds and strings. Place it in a pan, shell side up, and bake it in a 325 degrees oven for 1 hour or more, depending on size, until it is tender and begins to fall apart. Scrape the pulp from the shell and put it through a ricer or strainer or blender.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Thursday, November 7, 2013

Pumpkin French Toast with Cinnamon Streusel Topping

1 loaf sourdough bread cut into 3/4-inch cubes
2 1/2 cups half and half, or egg nog
12 large eggs
1 1/2 cup canned or fresh pumpkin puree
1 tsp vanilla extract
1/4 cup packed light brown sugar
2 tsp ground cinnamon
1 1/2 tsp pumpkin pie spice
Maple syrup for serving

Ingredients for Streusel topping:
1/2 cup all-purpose flour
1/4 cup cold butter (preferably salted), diced into cubes
2 tbsp granulated sugar
2 tbsp packed light-brown sugar
1/2 tsp ground cinnamon

Butter sides and bottom of a 9x13 pan and set aside. Place bread cubes in a large mixing bowl.

In a separate bowl, whisk eggs together and add pumpkin puree. Whisk until smooth. Mix in pumpkin spice egg nog. Add brown sugar, pumpkin pie spice, cinnamon, salt, and vanilla and whisk until combined. Pour mixture over bread cubes and very gently toss until covered. Let sit 2-3 minutes and then toss again, making sure all bread cubes get covered in some egg mixture. Place entire mixture in prepared 9x13 inch pan, cover, and refrigerate overnight.

In a small bowl, combine brown sugar, white sugar, flour, pumpkin pie spice, and cinnamon. Cut butter into small chunks and use fingers to crumble mixture together. Cover, and place crumb topping in fridge overnight.

In the morning, take french toast pan out and set at room temperature while you preheat the oven to 350 degrees. Uncover the pan and sprinkle crumb topping evenly over the top. Bake for 45-55 minutes, until puffed and golden all over. Remove and let cool for 10 minutes or so and then cut into squares and serve.

Serve with softened or melted butter, 100% real maple syrup, and sweetened whipped cream sprinkled with pumpkin pie spice.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Wednesday, November 6, 2013

Turkey Glaze for Thanksgiving

The best recipe for Thanksgiving turkey is a Cranberry-pure maple syrup glaze. There a numerous recipes on how to roast turkey but the difference that completes the bird is the glaze. The Cranberry-maple glaze add just enough tart and sweet to be mouth watering. Prepare the glaze the day before or at least 2 hours before basting the turkey with this luscious glaze.

Cranberry-Maple Glaze

1 package(12oz) fresh Cranberries, chopped in a food processor
1 cup pure maple syrup
1 cup apple juice
1/4 cup brown sugar

Place ingredients in sauce pan, simmer over medium heat for 30 minutes to reduce and thicken. After the Turkey is done roasting baste on the Cranberry - Maple Glaze

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast