Recently we had a whole lot of extended family visit and decided to hold something of a country potluck to give them a taste, literally, of how we live. These brownies have sold out in countless bake sales and are almost always a favorite. I was shocked that I hadn't already logged them here. Due to some of my family's lactose intolerance I omitted any cream cheese, but a cream cheese glaze or icing pairs wonderfully with this. Instead, I topped it with a sprinkle of confectioner's sugar and chopped pecans.
You will need:
3 eggs
1/2 cup brown sugar
1/2 cup pumpkin puree
3 tbsp butter, melted
1 tbsp baking powder
1 cup flour
1 tsp vanilla extract
1 tbsp pumpkin pie spice, or a mix of cinnamon, allspice, nutmeg and clove
Set the oven to bake at 350. Combine your moist ingredients together first, then sift the dry ones into the mix. Finish by beating the spices in well. Grease a "9x"9 baking pan and put it in the oven for 25-30 minutes. Take it out to cool and then decorate. Simple!
Saturday, July 6, 2013
Penne No. 4
I picked this recipe up from one of my Italian colleagues when he was feeling homesick during a teaching session. We had a hell of at time finding the ingredients, but I got to perfect the recipe when I got home. This pairs especially well with baked salmon or grilled chicken on top.
You will need:
About a cup and a half of dry penne pasta
Salted water
1 lemon
1/4 tsp red chili flakes
2-4 tablespoons melted butter or olive oil
3 small or 2 large garlic cloves, chopped finely
1/3 cup sun dried tomatoes, ideally preserved in oil and chopped
1/2 cup chopped salted pistachio nuts
salt to taste
1/3 cup white cooking wine
Fresh grated parmesan cheese
Boil the pasta until it's fully done and strain, then set aside.
Take the butter or oil and put it into a large skillet over medium heat and add the garlic. Stir it around for a few minutes until it just starts to brown, then add the pasta, pepper and the juice from 1/2 to the whole lemon, depending on how tart you like it and how much you're making. I usually stick with a half. Turn the heat down just a tad, to medium-low.
Add the pistachios, tomatoes and salt after allowing the pasta to cook for about 7-10 minutes, or until sides of it are just starting to turn golden, pour in the wine. Let that cook off for about three minutes, then turn the heat off completely, stir the pasta one last time, and put a lid on the skillet. Allow the pasta to finish cooking itself for at least ten minutes.
Serve hot with parmesan cheese on top, or chicken, or fish, whatever strikes your fancy. In the summer months, fresh basil is a marvelous addition to this dish, and if you want to change it up you can substitute dried red peppers for sun dried tomatoes.
You will need:
About a cup and a half of dry penne pasta
Salted water
1 lemon
1/4 tsp red chili flakes
2-4 tablespoons melted butter or olive oil
3 small or 2 large garlic cloves, chopped finely
1/3 cup sun dried tomatoes, ideally preserved in oil and chopped
1/2 cup chopped salted pistachio nuts
salt to taste
1/3 cup white cooking wine
Fresh grated parmesan cheese
Boil the pasta until it's fully done and strain, then set aside.
Take the butter or oil and put it into a large skillet over medium heat and add the garlic. Stir it around for a few minutes until it just starts to brown, then add the pasta, pepper and the juice from 1/2 to the whole lemon, depending on how tart you like it and how much you're making. I usually stick with a half. Turn the heat down just a tad, to medium-low.
Add the pistachios, tomatoes and salt after allowing the pasta to cook for about 7-10 minutes, or until sides of it are just starting to turn golden, pour in the wine. Let that cook off for about three minutes, then turn the heat off completely, stir the pasta one last time, and put a lid on the skillet. Allow the pasta to finish cooking itself for at least ten minutes.
Serve hot with parmesan cheese on top, or chicken, or fish, whatever strikes your fancy. In the summer months, fresh basil is a marvelous addition to this dish, and if you want to change it up you can substitute dried red peppers for sun dried tomatoes.
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