Apple Cider Sangria

I saw this recipe a few times, before it really clicked that it was something I really wanted to make.

While I enjoy white sangrias, I really prefer red. So, that probably accounts for my hesitation.

I decided it would be great for Thanksgiving. Mum usually serves wine, but I really don't like wine... well... unless it's in sangria form!

Anyway... I was perusing the interwebs and stumbled upon this recipe at how sweet it is... and I tweaked it a little.



Apple Cider Sangria
1 bottle (750ml) pinot grigio
2 1/2 C apple cider
1/2 C ginger liqueur (I used Domaine de Canton)
1 C ginger ale or ginger beer
3 honey crisp apples, cubed
3 pears, cubed

Combine all ingredients and stir. Refrigerate at least one hour, preferably several.

Enjoy!!

I made a single batch of this and instantly decided to add half a batch more, then decided to just double it. We didn't have any more pinot grigio or we would have doubled it again!

This is wicked good!!! Everyone totally LOVED it!



I only used the apples & pears for one recipe. I think if we'd quadrupled it, just 3 pears and 3 apples would have still been fine.

This can sit in the fridge for days (if it lasts that long!!) You don't get any bitterness like you do from citrus fruit in sangria. The apples and pears just keep adding more appley peary goodness!



From this day forward Apple Cider Sangria will forever be served on Thanksgiving!! And probably many of the other days that apple cider is available! I can't wait to make it again!

I really suggest you make this today.... don't dawdle like I did!!! And make it at least a double!!

Garlicky Rosemary Squash

This is my FAVORITE way to eat butternut squash. To me, this outshines everything else on the plate!

Garlicky Butternut Squash (printable recipe)

1 medium sized butternut squash, peeled & cubed
2 TBLS fresh rosemary, minced
2 TBLS olive oil
2 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
1/3 cup grated Parmesan cheese

In a large bowl, combine the rosemary, oil, garlic, salt and pepper. Add squash and toss to coat.

Move to a shallow baking dish. Sprinkle with parmesan and toss gently. Bake, uncovered, at 400 F for 50-55 minutes or until squash is just tender.

~~~~~~~~~~~~~

Peel your squash




Then cut it




Scoop out all the seeds


And cut it into cubes


In a large bowl, add olive oil


Salt


Pepper


Garlic




And Rosemary




Mix well.


Add Squash and toss to coat.


Move to a shallow baking dish.


Add grated Parmesan


Gently toss


Bake at 400F for 50 - 55 minutes or until just tender.


Enjoy!

Pumpkin Pie

It was all pumpkin at my house over the weekend. Second up was Pumpkin Pie!



Here what you need:
1 recipe pastry for a 10inch single crust pie
3 eggs
1 egg yolk
1/2 cup white sugar
1/2 cup packed brown sugar
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 1/2 cups milk
1/2 cup heavy whipping cream
2 cups pumpkin, cooked & mashed

First preheat oven to 425F

In a large bowl, combine egg yolk


Eggs


White sugar


Brown sugar




Mix well


Add salt, cinnamon, nutmeg, ginger and cloves.


Mix well


Gradually stir in milk and cream.




Stir in pumpkin.


Mix well.


Pour filling into pie shell.




Bake for ten minutes in oven preheated to 450F.
Reduce heat to 350F, and bake for an additional 40 to 45 minutes, or until filling is set.


Serve topped with whipped cream.


Now when I made it this time... I used a 9 in pie crust by mistake... so I had extra filling. So I made tiny little mini pies with the extra!

Cut out 3 in circles (or flowers) of pie dough


Place in cupcake wrappers.




Fit them into a muffin tin.


Carefully spoon in filling.


Ready for the oven!


Bake for ten minutes in oven preheated to 425F.
Reduce heat to 350F, and bake for an additional 20 to 25 minutes, or until filling is set.





Pie & Mini Pies



1 recipe pastry for a 10inch single crust pie
3 eggs
1 egg yolk
1/2 cup white sugar
1/2 cup packed brown sugar
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 1/2 cups milk
1/2 cup heavy whipping cream
2 cups pumpkin, cooked & mashed

Preheat oven to 425F
In a large bowl, combine egg yolk, eggs, white sugar and brown sugar.
Add salt, cinnamon, nutmeg, ginger and cloves.
Gradually stir in milk and cream.
Stir in pumpkin.
Pour filling into pie shell.
Bake for ten minutes in preheated oven.
Reduce heat to 350F, and bake for an additional 40 to 45 minutes, or until filling is set.
Serve topped with whipped cream.
Enjoy!

Joyce's Pumpkin Bread

You didn't think I'd leaving you hanging with no pumpkin recipes did you?

Joyce is the lady who taught me that pumpkin does NOT come from a can. This is her Pumpkin Bread recipe. Joyce was a super special lady. She was like an adopted mom to me while I lived in California. She passed away almost 10 years ago, but I think of her often and especially when I make her pumpkin bread. I hope you like it as much as everyone else.

This is what you'll need:
3 C sugar
3 1/2 C flour
1 tsp cloves
1 tsp cinnamon
1 tsp nutmeg
2 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp salt
2 beaten eggs
2 C pumpkin, cooked & mashed
1 C vegetable oil

Preheat oven to 325°F.
Combine dry ingredients.


Add eggs


And oil


And of course pumpkin!


Mix well.


Line 2 loaf pans with parchment paper or grease & flour them.


Pour batter into pans.


Bake at 325 for 60 to 90 minutes or until pick comes out dry.

Cool on racks.


Enjoy!



Joyce's Pumpkin Bread
3 C sugar
3 1/2 C flour
1 tsp cloves
1 tsp cinnamon
1 tsp nutmeg
2 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp salt
2 beaten eggs
2 C pumpkin, cooked & mashed
1 C vegetable oil

Preheat oven to 325°F.
Combine dry ingredients.
Stir in eggs, pumpkin, and oil. Mix well.
Pour into parchment lined or greased-floured loaf pans. Bake 60 – 90 minutes (until pick comes out dry).
Makes 2 loaves