Showing Tag: "thanksgiving" (Show all posts)

Carmel Pecan Pumpkin Pie

Posted by Penny Moline on Tuesday, October 22, 2013, In : Pies 

1 ( 15 ounce) can pumpkin puree
1/2 cup half and half
3/4 cup sugar
1 T all purpose flour
1 teaspoon lemon zest
1/2 teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon all spice
1/4 teaspoon ginger
  1 pie shell  ( 9 inch)

for the carmel pecan topping

3/4 cup brown sugar
1 cup chopped pecans
3 tablespoons butter


preheat the oven to 375 degrees

beat eggs, pumpline, half and half together until smooth. 
Stir in sugar, flour, lemon zest, vanilla, salt and spices
Mix until eve...
Continue reading ...
 

Whipped or Mashed Potatoes

Posted by Penny Moline on Monday, November 14, 2011, In : Starches, Sides, Potatoes and Grains 
Potatoes 9 pounds 6 to 8 whole potatoes depending on size
Butter 1 cup
Cream hot 1 cup
milk as needed
salt and pepper to taste

Peel russet potatoes, and cut into same size cubes.  Start the potatoes in cold, salted water and bring up to a boil This helps the potatoes cook more evenly. 
Cook until fork tender then drain.  Allow the potatoes to dry for a few minutes.
Pass the potatoes thru a potato rice,or food mill, or into the bowl of a mixer with a paddle attachment, mix until broken up then replac...
Continue reading ...
 

Bread Dressing for your Turkey

Posted by Penny Moline on Monday, November 14, 2011, In : Starches, Sides, Potatoes and Grains 
Bread cubes 2 pounds( good time to use up all your left over bread, just cut into cubes)
Celery chopped 2 cups
Onion diced 2 large
walnuts chopped 1 cup
butter 1 1/2 cup melted
parsley chopped 1/4 cup
salt and pepper to taste
poultry seasoning 1 tablespoon
sage 1/2 teaspoon
garlic if desired 2 tsp
chicken stock up to 1 1/2 quart depending on if you like a moist dressing or a dryer one.  I use about 1 quart of stock.
you can also use water if you have a vegetarian that will not eat dresssing with chicken...
Continue reading ...
 

Cranberry Salsa

Posted by Penny Moline on Monday, November 14, 2011, In : Cold Sauces and Homemade Salad Dressings 
2 cans whole cranberries
1 small bunch cilantro chopped
1 medium onion chopped
1 jalapeno seeded and minced
2 limes juiced
Salt and Pepper to taste
Pinch of chili powder

Combine ingredients, can use a food processor and pulse to combine.

Can also use fresh cranberries, just add sugar to the salsa.

Great with Thanksgiving Turkey! 
Continue reading ...
 

Cranberry Sauce I, Cranberry Sauce II and Cranberry Sauce III

Posted by Penny Moline on Monday, November 14, 2011, In : Cold Sauces and Homemade Salad Dressings 
Easy Cranberry Sauce I

Cranberries, fresh or frozen 12 ounces
Sugar 1 cup
Water 1 cup
Combine in a sauce pan bring to a boil then turn down heat and simmer for 15 minutes.  Cool

Cranberry Sauce II

Cranberries, fresh or frozen 12 ounces
Sugar 1 cup
Orange juice 1 cup
Cinnamon stick 1 each
Combine in a sauce pan and bring to a boil, turn down heat and simmer 15 minutes.  Cool

Cranberry Sauce III
Cranberries 1 1/2 pounds
Sugar 1 pound
Orange juice 4 ounces
Water 8 ounces
Orange Liqueur 2 ounces
Orange zest finel...
Continue reading ...
 

Pumpkin Pie The perfect fall dessert and one of my VERY favorites

Posted by Penny Moline on Wednesday, November 2, 2011, In : Pies 
Pie shells unbaked 2 eaach

Eggs 4 each
Canned pumpkin 29 ounces
Sugar 1 1/2 cup
Salt 1 teaspoon
Cinnamon, ground 2 teaspoon
Ginger, ground 1 teaspoon
Clove ground 1/2 teaspoon
Evaporated milk 24 ounce

Beat eggs lightly in large bowl
Stir in the remaining ingredients in the order given
Pour into pie shells
Bake for 15 minutes at 425 reduce temperature to 350 and bake 40 to 50 minutes or until a toothpick inserted near the center comes out clean
Cool on a wire rack

Garnish when cooled with whipped cream


Continue reading ...
 

Pumpkin Pie Squares

Posted by Penny Moline on Friday, October 16, 2009, In : Desserts 
This is easy...and oh boy... I can't stay out of it!  AMAZING!  Your family will love this... and it is the perfect time of year to give it a try....

3 cups yellow cake mix
1 cup water
1 1/3 cups evaporated milk
2 each eggs
1 1/2 cup pumpkin, canned
3 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 cup sugar

Spread half the cake mix into a prepared pan*
Sprinkle just less than half the water over dry cake mix
Place milk, beatened eggs, pumpkin, spice, salt, and sugar in mixer bowl.
Use paddle, mix on low ...
Continue reading ...
 
« Back to posts
 

Showing Tag: "thanksgiving" (Show all posts)

Carmel Pecan Pumpkin Pie

Posted by Penny Moline on Tuesday, October 22, 2013, In : Pies 

1 ( 15 ounce) can pumpkin puree
1/2 cup half and half
3/4 cup sugar
1 T all purpose flour
1 teaspoon lemon zest
1/2 teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon all spice
1/4 teaspoon ginger
  1 pie shell  ( 9 inch)

for the carmel pecan topping

3/4 cup brown sugar
1 cup chopped pecans
3 tablespoons butter


preheat the oven to 375 degrees

beat eggs, pumpline, half and half together until smooth. 
Stir in sugar, flour, lemon zest, vanilla, salt and spices
Mix until eve...
Continue reading ...
 

Whipped or Mashed Potatoes

Posted by Penny Moline on Monday, November 14, 2011, In : Starches, Sides, Potatoes and Grains 
Potatoes 9 pounds 6 to 8 whole potatoes depending on size
Butter 1 cup
Cream hot 1 cup
milk as needed
salt and pepper to taste

Peel russet potatoes, and cut into same size cubes.  Start the potatoes in cold, salted water and bring up to a boil This helps the potatoes cook more evenly. 
Cook until fork tender then drain.  Allow the potatoes to dry for a few minutes.
Pass the potatoes thru a potato rice,or food mill, or into the bowl of a mixer with a paddle attachment, mix until broken up then replac...
Continue reading ...
 

Bread Dressing for your Turkey

Posted by Penny Moline on Monday, November 14, 2011, In : Starches, Sides, Potatoes and Grains 
Bread cubes 2 pounds( good time to use up all your left over bread, just cut into cubes)
Celery chopped 2 cups
Onion diced 2 large
walnuts chopped 1 cup
butter 1 1/2 cup melted
parsley chopped 1/4 cup
salt and pepper to taste
poultry seasoning 1 tablespoon
sage 1/2 teaspoon
garlic if desired 2 tsp
chicken stock up to 1 1/2 quart depending on if you like a moist dressing or a dryer one.  I use about 1 quart of stock.
you can also use water if you have a vegetarian that will not eat dresssing with chicken...
Continue reading ...
 

Cranberry Salsa

Posted by Penny Moline on Monday, November 14, 2011, In : Cold Sauces and Homemade Salad Dressings 
2 cans whole cranberries
1 small bunch cilantro chopped
1 medium onion chopped
1 jalapeno seeded and minced
2 limes juiced
Salt and Pepper to taste
Pinch of chili powder

Combine ingredients, can use a food processor and pulse to combine.

Can also use fresh cranberries, just add sugar to the salsa.

Great with Thanksgiving Turkey! 
Continue reading ...
 

Cranberry Sauce I, Cranberry Sauce II and Cranberry Sauce III

Posted by Penny Moline on Monday, November 14, 2011, In : Cold Sauces and Homemade Salad Dressings 
Easy Cranberry Sauce I

Cranberries, fresh or frozen 12 ounces
Sugar 1 cup
Water 1 cup
Combine in a sauce pan bring to a boil then turn down heat and simmer for 15 minutes.  Cool

Cranberry Sauce II

Cranberries, fresh or frozen 12 ounces
Sugar 1 cup
Orange juice 1 cup
Cinnamon stick 1 each
Combine in a sauce pan and bring to a boil, turn down heat and simmer 15 minutes.  Cool

Cranberry Sauce III
Cranberries 1 1/2 pounds
Sugar 1 pound
Orange juice 4 ounces
Water 8 ounces
Orange Liqueur 2 ounces
Orange zest finel...
Continue reading ...
 

Pumpkin Pie The perfect fall dessert and one of my VERY favorites

Posted by Penny Moline on Wednesday, November 2, 2011, In : Pies 
Pie shells unbaked 2 eaach

Eggs 4 each
Canned pumpkin 29 ounces
Sugar 1 1/2 cup
Salt 1 teaspoon
Cinnamon, ground 2 teaspoon
Ginger, ground 1 teaspoon
Clove ground 1/2 teaspoon
Evaporated milk 24 ounce

Beat eggs lightly in large bowl
Stir in the remaining ingredients in the order given
Pour into pie shells
Bake for 15 minutes at 425 reduce temperature to 350 and bake 40 to 50 minutes or until a toothpick inserted near the center comes out clean
Cool on a wire rack

Garnish when cooled with whipped cream


Continue reading ...
 

Pumpkin Pie Squares

Posted by Penny Moline on Friday, October 16, 2009, In : Desserts 
This is easy...and oh boy... I can't stay out of it!  AMAZING!  Your family will love this... and it is the perfect time of year to give it a try....

3 cups yellow cake mix
1 cup water
1 1/3 cups evaporated milk
2 each eggs
1 1/2 cup pumpkin, canned
3 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 cup sugar

Spread half the cake mix into a prepared pan*
Sprinkle just less than half the water over dry cake mix
Place milk, beatened eggs, pumpkin, spice, salt, and sugar in mixer bowl.
Use paddle, mix on low ...
Continue reading ...
 
« Back to posts
 

Cooking with Passion


Penny Moline A little about myself to get started..I got my first job cooking at the age of 14..at the snack bar across the street from my high school.. I am a graduate of an ACF (American Culinary Federation) Culinary Arts program...I have a degree with honors in Culinary Arts.... I have been teaching at a local college since 2002.( Oh and I was lucky enough to get to go to Paris and take a pastry and danish class too). During the 2002 winter Olympics I was the Executive. Pastry chef at the only fine dining restaurant in the media center. That was so exciting. I have worked in fine dining restaurants, and worked for a manufacturing rep company.. I was the product specialist for Kitchenaid and Weber grills...and got to do the training on my two wonderful products. Tough job...but someone got be be lucky enough to do it! Everything I have done... I have loved! Teaching has been the greatest. What a dream job. I have students that want to learn all they can about cooking. Our school is a production based program, which allows the students to get a lot of hands on training. We run a restaurant that serves fresh bread of the day, soup, salad, (and salad bar), an ever changing entree and dessert daily. So the students not only makes bread from scratch once or twice like some schools they make it more than a dozen times before their rotation is changed. I know we are doing a great job as the local police eat there almost daily. Plus...my program is full and we now have a waiting list to get in. Not too shabby I would say. Several of our students have won national and local cooking and baking awards... what can I say? I love to cook.... I really love my job...and I would like to feed the world with one recipe at a time! I It is really rewarding to love what you do...and to have passion for it. You don't have to make pretentious food to make good food. You just need to use fresh ingredients...and use what is in season. Most importantly...you need to love to eat...and then the passion for cooking is there...Don't let cooking intimidate . you...YOU CAN COOK...and remember this KISS (keep it simple silly).. Let me know what you think! My email is chefpennymoline@gmail.com

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