Acorn Squash Pie

A delicate alternative to traditional pumpkin pie.   

Lovely and delicious—don’t forget the whipped cream!

 

• 1/2 cup white sugar
• 1/4 cup brown sugar, packed
• 1 tablespoon flour
• 1/4 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground mace
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1-1/2 cups cooked, mashed acorn squash*
• 2 tablespoons melted butter
• 2 large eggs, lightly beaten
• 1-1/2 cups whole milk
• 3/4 teaspoon vanilla
• 1 unbaked pastry shell (9 inches)

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Preheat oven to 425 degrees F.

Mix together sugars, flour, salt, spices and squash.  Stir in butter, eggs, milk and vanilla.  Pour into pastry shell and bake for 10 minutes.  Reduce heat to 325 degrees F and bake for 40 minutes, or until pastry is browned and filling is set (a knife inserted into center comes out clean).

Serve warm or cold with a dollop of whipped cream.

*Other yellow winter squash such as Hubbard or butternut can also be used.  Purée the cooked squash in a blender first for a smooth, silky pie.

Blueberry Squares

     I hadn't tasted these wonderful blueberry squares since I was child.  Much to my delight, I came across my grandmother's  1947 copy of  "Robin Hood Prize Winning Recipes", and there, handwritten in the flyleaf, was the recipe for Blueberry Squares!  These are meant to be a dessert*, but I think they work well as a substitute for coffee cake at breakfast time, too. Don't skimp on the blueberries! 

1/3 cup shortening

1 cup sugar, divided

1 teaspoon vanilla

1 egg

2 cups sifted cake flour

2-1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup milk
1-1/2 cups blueberries
1 teaspoon lemon rind (optional)

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 Preheat oven to 350 degrees F.

Cream together the shortening and 3/4 cup of sugar.  Add the vanilla and egg and beat until fluffy. Sift together flour, baking powder and salt, and add to shortening mixture alternately with the milk (begin and end with dry ingredients).

Pour half the batter into a greased 9x9 pan.  Cover with a mixture of the blueberries, lemon rind and remaining 1/4 cup sugar.  Pour the remainder of the batter over the berries.   Bake 40-50 minutes.  Cut into squares when cool and dust with powdered sugar.

*I seem to remember that my mother served these with custard sauce.  Of course, my mother served everything with custard sauce.  She didn't make it from scratch, but always used Harry Horne's Custard Powder (no other brand was acceptable).  Since Harry Horne's wasn't available in California, boxes of custard powder were brought in bulk from every vacation trip back to Toronto. Nowadays, I can usually find the similar Bird's Custard Powder in the foreign foods section at my local supermarket.

Orange Juice Sherbet

Quick and easy to make, and so refreshing on a hot summer's day. Make this in the morning for a cool afternoon snack or enjoy as a light dessert in the evening. No cooking, no eggs or heavy cream--all you need is an electric ice cream maker. Kids love making and eating this recipe, too. This sherbet tends to get a little "icy" after a few days in the freezer, but it is unlikely that you'll ever have any last that long!

• 3 cups milk (whole or low-fat)
• 2 cups orange juice
• 1 cup sugar
  
• 1-1/2 teaspoons vanilla

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Blend all ingredients together until sugar is dissolved. Transfer mixture to ice cream maker* and freeze according to manufacturer's instructions (takes about 25 minutes in my Deni freezer). Scoop the mixture into an air-tight container and place in freezer for several hours to allow the sherbet to "firm up". If you're really desperate to start eating, you can skip the last step and just dig right in. However, you might need a straw instead of a spoon, as the sherbet will be pretty slushy at this stage.

*Note: Milk and orange juice should be very cold; otherwise you'll get better results by refrigerating the mixture for a few hours before transferring to ice cream maker.

Pear Tart #2 (Pear Streusel Pie)

Simpler to make than Pear Tart #1, and so very good! Excellent plain, and heavenly served warm with a scoop of vanilla ice cream.

1 nine-inch pastry shell (unbaked)*

2 15-oz. cans pear halves (drained)

1/3 cup flour
1/3 cup brown sugar, packed
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 cup butter or margarine

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Preheat oven to 450 degrees.

Slice pear halves into thirds and arrange in pastry shell.

Combine flour, sugar, and spices; cut in butter finely. Sprinkle over pears.

Bake at 450 degrees for 10 minutes. Lower temperature to 350 degrees and bake for an additional 20-25 minutes.


Pastry for 9" Single Crust

1 cup flour
1/4 teaspoon salt
3 tablespoons cold butter, cut into pieces
2 tablespoons cold shortening
2-3 tablespoons ice water

Sift flour and salt into bowl; add the butter and shortening and cut in with a pastry blender until the mixture resembles coarse crumbs.

Using a fork, stir in just enough water to bind the dough together. DO NOT OVERMIX OR YOUR PASTRY WILL BE TOUGH. Gather dough into a ball, wrap in wax paper or plastic wrap and refrigerate for at least 30 minutes (or overnight). Roll out dough on floured board to 1/8" thickness. Place in 9" pie pan, and trim and flute the edge. Do not prick the dough.

Classic Cheesecake

Creamy and luscious.
I just wing it on the berry compote--but do try it. Although no topping is necessary, the fruit is a pretty (and delicious) addition.

• 8 WHOLE GRAHAM CRACKERS, FINELY CRUSHED
• 1/3 CUP BUTTER, MELTED
• 1/4 CUP SUGAR (OPTIONAL)
• 4 EGGS
• 1 CUP SUGAR
• 24 OUNCES CREAM CHEESE
• 2 TSP VANILLA
• 1 PINT SOUR CREAM
• 2 TBLSP SUGAR
• 4 TSP VANILLA

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Crust:
Mix together graham crackers, sugar and butter; mold into 9" springform pan.

Filling:

Beat together the eggs and 1 cup sugar in mixing bowl (or use blender). Blend in softened cream cheese a little at a time; beat in the two tsp vanilla. Pour into crust.
Bake cheesecake at 375 degrees for 25 minutes. Take out of oven and top with a mixture of the sour cream, 2 tblsp sugar, and 4 tsp vanilla. Return to oven and bake at 475 degrees for 5 minutes.

Optional Fruit Topping:
This cheesecake is excellent topped with a berry compote (raspberries, blackberries, strawberries, blueberries etc.). To make, simmer berries lightly in a small amount of water, adding sugar to taste. Mix together a little cornstarch and water and add to berry mixture, stirring carefully until thickened (try not to let berries become too mushy). Cool slightly and pour onto top of baked cheesecake. Alternatively, top with fresh berries or other sliced fruit of choice just before serving.

Chill cheesecake; unmold just prior to serving. Chill cheesecake; unmold just prior to serving.

Chocolate Mousse Pie

A personal favorite.

Expensive--yes, but worth it. Be sure to use high-quality chocolate.

CRUST:

• 3 CUPS CHOCOLATE WAFTER CRUMBS
• 1/2 CUP (1 STICK) UNSALTED BUTTER, MELTED

Combine crumbs and butter. Press on bottom and completely up sides of a 10-inch springform pan. Refrigerate for 30 minutes or chill in freezer.

FILLING:

• 1 LB. SEMISWEET CHOCOLATE
• 2 EGGS
• 4 EGG YOLKS
• 2 CUPS WHIPPING CREAM
• 6 TBLSP POWDERED SUGAR
• 4 EGG WHITES, ROOM TEMPERATURE

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Soften chocolate in top of double boiler over simmering water. Let cool to lukewarm (95 degrees F.). Add whole eggs and mix well. Add yolks and mix until thoroughly blended.

Whip cream with powdered sugar until soft peaks form. Beat egg whites until stiff but not dry. Stir a little of the cream and whites into chocolate mixture to lighten. Fold in remaining cream and whites until completely incor­porated. Turn into crust and chill at least 6 hours, or preferably, overnight (flavor and texture will be better if pie is made a day ahead).

Just before serving loosen crust on all sides using a sharp knife; remove spring form. Spread pie with whipped cream topping (or pipe on) and decorate with chocolate curls or raspberries, if desired. Serves 10-12.

TOPPING:

Beat 1 cup of whipping cream until quite thick (beat in powdered sugar and vanilla to taste).

Bananas Foster

An Amazing Dessert from New Orleans

A good friend of mine almost burned down her house making
these (too much rum), but they’re definitely worth the risk!

• 2 TBLSP BUTTER
• 3 TBLSP BROWN SUGAR
• 2 BANANAS
• 1/8 TSP CINNAMON
• 2 TBLSP BANANA LIQUEUR (OPTIONAL)
  
• 2 OUNCES RUM
• 1 TSP LEMON JUICE
• VANILLA ICE CREAM

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Cut each banana into four lengthwise pieces. Sauté in butter and brown sugar until tender (just takes a minute). Sprinkle with cinnamon and lemon juice. Add rum and set aflame (long matches recommended), and baste until flame dies out. Serve over ice cream immediately.

A rich dessert—serves at least four.

Easy Vanilla Ice Cream

A refreshing treat for those hot summer days

• 2 fresh eggs*
• 3/4 Cup sugar
• 2 cups heavy or whipping cream
• 1 cup milk
• 1 teaspoon vanilla

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Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.

Pour in the cream and milk and whisk to blend. Add the vanilla and blend again. Transfer the mixture to an ice cream maker and freeze following manufacturer's instructions. Makes 1 generous quart.

Variations:
Wait until ice cream begins to thicken, and add chopped or pureed strawberries, peaches, bananas, chocolate chips, oreo pieces, or what have you—use your imagination!
Amount of sugar may be adjusted to taste. Honey may be substituted for the sugar, but remember that honey is sweeter than sugar, so adjust amount accordingly. Also, other flavorings (such as mint) may be used in place of the vanilla.

*This mixture is not cooked. If you are concerned about the use of raw eggs, substitute 1/2 cup egg substitute (such as Egg Beaters).