Wednesday, November 5, 2008

By Request


In response to this post.


Baked Stuffed Pumpkin (serves 4)

Ingredients:
4 ounces sweet Italian sausage
1/2 cup chopped onion
1 (1 1/2-pound ) pumpkin, peeled, seeded, and cut into 3/4-inch pieces
1/2 cup chopped Granny Smith apples
1/4 cup white wine
1 cup couscous, cooked
1/4 cup dried cranberries
1 tablespoon extra-virgin olive oil
1 teaspoon fresh thyme (or 1/2 teaspoon dried)
1 teaspoon fresh oregano (or 1/2 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
4 small (1-pound) pumpkins, hollowed out

Directions:
Make the stuffing: Preheat oven to 350 degrees. Decase and crumble the sausage meat and place it in a large saucepan over medium-low heat. Cook the sausage until it is almost done -- about 8 minutes. Remove the sausage from the pan, increase heat to medium, and add the onion and 2 cups of the chopped pumpkin. Sauté until the pumpkin begins to soften -- 5 to 7 minutes. Add the chopped apple and sausage and sauté for 3 minutes. Add the wine, cook for 2 minutes, remove from heat, and set aside. Combine the couscous, dried cranberries, olive oil, thyme, oregano, salt, and pepper in a large bowl. Add meat mixture to the bowl and toss to combine.

Bake the pumpkins: Evenly fill the hollowed-out pumpkins with the stuffing mixture and place the pumpkins in a shallow baking dish. Cover the dish with aluminum foil, bake for 25 minutes, remove the foil, and bake for 10 more minutes. Serve immediately.

Caramel Apple Pie (my Granny's recipe)

Filling:
6 cups tart apples, thinly sliced
1/2 cup sugar
2 1/2 tablespoons flour
1 teaspoon cinnamon
pinch of salt

Topping:
1/2 cup brown sugar
1/4 cup flour
1/4 cup quick oats
1/4 cup cold butter, sliced

Directions:
Mix together all the "filling" ingredients and place in pie crust (I usually just use the jiffy pie crust in which all you have to do is add water, but if anyone has an amazing pie crust recipe, I'd love to hear it). Mix together all the "topping" ingredients and place on top of filling. Bake covered at 375 degrees for 25 minutes, remove foil and continue baking for 25-30 minutes. When finished baking, drizzle 1/2 cup of caramel over entire pie.

Happy Baking!!!

4 comments:

  1. mmm...looks so yummy and now the recipe, too! I just might have to try this.

    ReplyDelete
  2. Hi Brianna, I have been checking your blog on and off since hearing of your family through WCCO and Noemi's blog since the birth of your six. Your pumpkin recipe looks amazing and I just added it to my recipe box. Since you asked about any good crust recipes, I thought I'd share mine that I got from a sweet old lady from my home church when I was getting married (she gave the recipe and ingredients to me for a shower gift).

    NEVER FAIL PIE CRUST
    Mix together:
    4 c. flour
    1 tbsp. sugar
    1 tsp. baking powder
    1 tsp. salt, then add (cut-in) 1 3/4 c. lard (must use lard, not shortening). Mix together in separate bowl 1 egg, 1 tbsp. vinegar, 1/2 c. water. Then add this mixture to lard/flour mix. Roll out. Makes 7-8 pie crusts and freezes very well.

    My mom and I swear by this recipe! It's tasty and easy! Good luck!

    ReplyDelete
  3. Hi Brianna-
    Thanks for sharing, I might have to try making the dinner next year.
    Also, it was fun to meet/see you at the mall tonight. Sorry, that I came over to say 'hi' to you guys, but I just felt like I had to. I saw you and Ryan many times in the NICU, but just didn't know what to say. My heart hurt for you and your family. And I know what a stressful time the NICU can be, so I just never said anything.
    Hope you were successful at Christmas shopping tonight.

    Thanks again for sharing.
    Melissa Gruber

    ReplyDelete

Thank you so much for taking the time to share. I love hearing from you.

P.S. I'm sorry for the word verification step, but oh, my. I'm getting lots of spam.