November 2009 Archives
Pumpkin Creme Brulee
This recipe is from the November 2009 issue of Taste of Home magazine.
I found it made 9 - 4 oz servings.
8 egg yolks
1/3 cup plus 1/2 cup sugar, divided
3 cups heavy whipping cream
3/4 cup canned pumpkin
1-1/2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon each ground ginger, nutmeg and cloves
In a small bowl, whisk egg yolks and 1/3 cup sugar. In a small saucepan, heat cream over medium heat until bubbles form around sides of pan. Remove from the heat; stir a small amount of hot cream into egg yolk mixture. Return all to the pan, stirring constantly. Stir in the pumpkin, vanilla and spices.
Transfer to eight 6-oz. ramekins or custard cups. Place ramekins in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours.
If using a creme brulee torch, sprinkle with remaining sugar. Heat sugar with the torch until caramelized. Serve immediately.
printable version - cremebrulee.pdf
It's also the costumes. My mom made us really nice costumes when we were kids. Granted, we didn't get a new one every year - I think I had to be Raggedy Ann for about four years running - but they were always nice costumes that we got to play dress up with for the rest of the year.
The first halloween I remember was when we lived in La Mirada, CA. I was probably about 4 at the time and I had an angel costume. For some reason I have this memory of my mom drying the wings in the oven. Someday I'll have to ask her if that is real or just some twisted thing I've dreamt up. At any rate, I was so excited to go trick or treating that I went wingless next door to the neighbors, all alone and without asking, and rang the doorbell. I was so excited to get that candy. Sadly, when we went "officially" later I was told I didn't get a piece of candy because I'd already gotten one.
From the October issue of Cooking Light magazine. I followed the recipe pretty closely. The only difference was to split the batch of rolls. I baked one pan of 9 and wrapped the second pan well and put it into the freezer. With luck the frozen rolls will thaw and bake nicely. Yield: 18 servings (serving size: 1 roll)
1 cup warm fat-free milk (100° to 110°)
6 tablespoons melted butter, divided
1/3 cup granulated sugar, divided
1 package quick-rise yeast
16.88 ounces all-purpose flour (about 3 3/4 cups)
1 large egg, lightly beaten
1/4 teaspoon salt
2/3 cup packed brown sugar
1 1/2 tablespoons ground cinnamon
3 tablespoons butter, softened
2 tablespoons heavy cream
1/2 teaspoon vanilla extract
1 cup powdered sugar
To prepare rolls, combine milk, 3 tablespoons melted butter, 1 tablespoon granulated sugar, and yeast in a large bowl; let stand 5 minutes. Weigh or lightly spoon flour into dry measuring cups. Add egg and remaining granulated sugar to bowl. Stir in 4.5 ounces (1 cup) flour; let stand 10 minutes.
Add 11.25 ounces (about 2 1/2 cups) flour and salt to milk mixture; stir until a soft dough forms (dough will be sticky). Turn out onto a lightly floured surface. Knead until smooth and elastic (about 6 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray; turn to coat top. Cover and let rise in a warm place (85°), free from drafts, 35 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rise 35 minutes or until doubled in size. Punch dough down; cover and let rest 5 minutes.
Combine brown sugar and cinnamon. Turn dough out onto a lightly floured surface; roll dough into an 18 x 11-inch rectangle. Brush remaining 3 tablespoons melted butter over dough; sprinkle evenly with brown sugar mixture. Beginning at one long side, roll up dough tightly, jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut dough into 18 (1-inch) slices. Arrange 9 slices, cut sides up, in each of 2 (8-inch) square baking dishes coated with cooking spray. Cover and let rise 35 minutes or until doubled in size.
Preheat oven to 350°. Uncover rolls. Bake at 350° for 22 minutes or until lightly browned. Cool 10 minutes in dishes on a wire rack.
To prepare icing, combine 3 tablespoons softened butter and cream; stir with a whisk. Stir in vanilla. Gradually add powdered sugar; stir until blended. Spread icing over rolls; serve warm.