Pumpkin Pie 3 Ways

Every family has its own holiday traditions, and each year new favorites are discovered and requested the following year. This year, I decided to try pumpkin pie in three ways: pumpkin cheesecake, pumpkin cake and a standard pumpkin pie.

As a kid, we always had Thanksgiving at my Aunt Dixie’s house. Pumpkin pie was the epitome of Thanksgiving to me. We enjoyed it only once a year and any other pumpkin pie would always be measured against her perfect recipe. This pie was so good that all of us kids would eat slice after slice. We’d all run around outside, make extra room for pumpkin pie, then come back in to eat more. It was a fun tradition that I get to see the next generation of kids in our family do today. I wanted to share my Aunt’s pumpkin pie recipe with her permission. She isn’t sure where she got the original recipe, but she’s been making it for Thanksgiving for decades. Every time she makes it, she uses the recipe as a general guideline, making small changes here and there. But every time, it comes out as the best pumpkin pie recipe ever.

Recipe #1: Aunt Dixie’s Pumpkin Pie

Classic Pumpkin Pie

This pumpkin pie is perfectly spiced-just the right amount of cinnamon, ginger and nutmeg that aren’t overwhelming for younger palates. You can make this pie ahead of time, freeze it a couple of weeks and then bake it the day before Thanksgiving when you need it. When you pair the pie filling with a homemade pie crust, it is the best pumpkin pie ever. The crust is flaky and slightly puffed from the addition of baking powder. I like to use up any leftover crust to make little sweet treats. I just cut shapes out of the pie dough, top with melted butter, sprinkle with sugar and cinnamon. The pie crust bites can be baked simultaneously with the pie, just remove after 10 minutes or when the edges turn golden brown.

Filling:

  • 15 oz. canned pumpkin
  • 2 eggs, slightly beaten
  • 1 c. brown sugar
  • 1/2 tsp. salt
  • ½ tsp. ginger
  • ½ tsp. nutmeg
  • 2 tsp. cinnamon
  • 12 oz. evaporated milk

Clabber Girl Pie Crust Recipe:
(watch our 60 second video on how to make pie crust here)

  • 1 1/2 c. all-purpose flour
  • 1/4 tsp. Clabber Girl Baking Powder
  • 1/4 tsp. kosher salt
  • 10 Tbsp. butter cold and cut into chunks
  • 3-4 Tbsp. ice water as needed

To prepare the pie crust:

Mix the flour, baking powder and salt in a large bowl. Add the butter. Using a pastry blender or your fingers, cut the butter into the flour until the mixture resembles coarse bread crumbs with some pea-size pieces of butter. Gradually stir in enough of the water for the dough to clump together. Gather up the dough and form into a disc, wrap in plastic wrap, and refrigerate until chilled but not hard, 1-2 hours.

On a lightly floured work surface, roll out the dough into a 1/8-inch thick round. Transfer to a 10-inch pie dish, trimming the dough to a 1/2-inch overhang around the edges of the dish. Tuck the overhang under the dough on the rim and flute the edges.

To prepare the filling:

Mix ingredients in order. Pour into uncooked pie crust and bake at 425° F. for 15 minutes. Reduce the temperature to 350° F. and continue to bake for 45 minutes or until a knife inserted in the center comes out clean.

Recipe #2: Pumpkin Cheesecake

Pumpkin Pie Cheesecake

This cheesecake is smooth and light with a slightly sweet, slightly sour finish. You can either make it as two 9-inch pies or one spring form cake as the recipe advises. The cheesecake does take a long time in the oven, but could be made a few days in advance and refrigerated. Completely cool the cake before refrigerating. If you wrap it in foil or plastic before it is cool, condensation can drip on top of the pie and make the sour cream look thin.

Graham Cracker Crust:

  • 1 1/2 c. graham cracker crumbs
  • 1/2 c. melted butter
  • 1/4 c. granulated sugar

Pumpkin Cheesecake Filling:

  • 24 oz. cream cheese
  • 1 c. granulated sugar
  • 1/4 c. brown sugar
  • 15 oz. canned pumpkin
  • 2/3 c. evaporated milk
  • 2 lg. eggs
  • 2 Tbsp. Rumford Cornstarch
  • 1 Tbsp. pumpkin pie spice
  • 1 1/4 tsp. cinnamon

Pumpkin Cheesecake Topping:

  • 2 c. sour cream
  • 1/3 c. granulated sugar
  • 1 1/2 tsp. vanilla extract
  • 1/4 tsp. ground nutmeg

To prepare the crust:

Combine graham cracker crumbs, melted butter, sugar and press into a 9-inch spring form pan or two 9-inch pie pans.

To prepare the filling:

In a large bowl, combine cream cheese, white and brown sugar and eggs. In a separate bowl, combine pumpkin, milk, cornstarch and spices. Add to cream cheese mixture. Pour into prepared crust(s).

To prepare the topping:

Mix all ingredients thoroughly.

Bake for about 65 to 70 minutes at 350° F. Remove from oven, spoon topping mixture over cake(s). Return to 350° F oven and bake for additional 5 minutes.

Recipe #3: Pumpkin Cake

Pumpkin Pie Cake

This pumpkin cake is a mix of two batters: a cream cheese and a pumpkin batter. It is very mild and not overly pumpkin tasting. One thing I liked about this recipe is that you don’t have to worry about portioning out the pumpkin batter evenly, the cream cheese filling bakes up just fine. The end result is a beautiful layered cake dotted with chopped pecans.

Cream Cheese Filling:

  • 2 Tbsp. butter
  • 1/2 c. granulated sugar
  • 8 oz. cream cheese, softened
  • 1 Tbsp. Rumford Cornstarch
  • 1 egg, beaten
  • 1/2 tsp. vanilla extract
  • 2 Tbsp. milk
  • 2 eggs

Pumpkin Batter:

  • 1 c. granulated sugar
  • 1/2 c. butter melted
  • 1 c. canned pumpkin
  • 1 c. all-purpose flour
  • 1 tsp. Rumford Baking Powder
  • 1/2 tsp. Clabber Girl Baking Soda
  • 1 c. chopped pecans
  • 1/4 tsp. ground cinnamon

To prepare filling:

Combine ingredients for filling mixture; set aside.

To prepare batter:

Beat together eggs, sugar, pumpkin and butter. In a separate bowl, combine dry ingredients and add to pumpkin mixture; stir in nuts.

In a 9 x 13-inch baking pan, pour 1/2 of batter into bottom, spread it out to coat the bottom completely (about ½-inch thick). Top with filling mixture; pour the other half of batter on top.

Bake in a 350° F. oven for 25 minutes. Cool completely on wire rack.

Hashed Turnips: A Rumford Complete Cookbook Recipe

It’s time again for another Rumford Complete Cookbook Recipe! Looking through the cookbook this month, I was looking for a recipe that I could use some fall produce that we grow. I found the Hashed Turnips recipe.


Hashed Turnips Close

I am a new fan of turnips, only first trying them a few years ago. We have grown them for several years and sell at our local farmers market, but I had never tried them. So a few years ago when we were picking for our farmers market, I tried one. Fresh right out of the garden. To my surprise they are so good!!

Raw Turnips

I think of them as a mix of kohlrabi, radish, and cabbage flavors all mixed together in one!! And so tasty raw! We just slice them up and eat them raw.

So when I saw this Hashed Turnips recipe, I was excited to try something new with them.

And it is SO delicious!! Next time making though, I will cut the salt in half just to suit my liking better. My turnips also were not large size, like they can grow to get, so I used 2 medium ones. I also used a purple top turnip, as that is what we grow.

The Hashed Turnips recipe is on page 70 in the Rumford Complete Cookbook. Below is a photo of the recipe.

Rumford Hashed Turnips

Here is my version with some updates.

Hashed Turnips

Ingredients
1 large turnip or 2 medium – about 3 cups cubed turnips.
2 Tbsp Butter
1/2 tsp salt
1/4 cup cream
1/4 tsp pepper
1 Tbsp parsley, chopped

Directions
Peel the turnips and slice thickly and then cut into small cubes. Cook them in boiling water until tender. Drain the water and return the turnip cubes back to the pan. Add the remaining ingredients; the butter, salt, pepper, parsley, and cream. Mix and bring to a boil. Serve.

Hashed Turnips Hero

Garlic Parmesan Roasted Sweet Potatoes

Once again, I am enjoying the many flavors of fall! Don’t you just love all the flavors of fall!!? Fall time is when we harvest some of my favorite vegetables! Sweet potatoes! I love them prepared so many ways! From sweet recipes to savory recipes, sweet potatoes are delicious so many ways. Definitely as a favorite with this Garlic Parmesan Roasted Sweet Potato recipe.

Roasted Sweet Potatoes 1

This recipe with the garlic and Parmesan brings in some savory flavors to blend with the sweet potato sweetness. It’s an easy side dish packed full of flavors.

Fall is when sweet potatoes are dug in the garden. It’s always nice to use fresh produce that we have grown to prepare different recipes and enjoy!

Raw Sweet Potatoes

These Garlic and Parmesan roasted sweet potatoes are well liked in our house and are a great side dish paired with any meal. Especially in the fall season, when we mostly think of having sweet potatoes.

Garlic Parmesan Roasted Sweet Potatoes

Ingredients
3 medium sized sweet potatoes (peeled or skins on, cut into cubes)
1/2 of a small onion, chopped
3 Tbsp olive oil
2 Tbsp garlic powder
1 Tbsp chopped parsley
Grated Parmesan cheese
Shredded Parmesan cheese
Black pepper

Directions
Preheat oven to 400° F. Peel and cube the sweet potatoes (you can leave the skin on if you prefer). Chop the onion. Place the onion and cubed sweet potatoes in a bowl. Add the olive oil, pepper, and garlic powder to the bowl and mix coating the onion and sweet potatoes well. Spread the mixture onto a baking sheet and bake in the preheated oven for 30 to 35 minutes. Remove from oven and sprinkle with grated Parmesan cheese, shredded Parmesan cheese, and chopped parsley. Serve warm.

Roasted Sweet Potatoes 3

Be sure to give these Garlic Parmesan Roasted Sweet Potatoes a try as a side dish this fall! Add them to your Thanksgiving feast!

Chocolate Crust Pumpkin Pie – TermiNatetor Kitchen


img_6932
It’s almost Halloween! That means three things: costumes, pumpkins, and chocolate, and this chocolate crusted pumpkin pie tart hits two of those three marks. Truth be told, I’m not the biggest fan of dressing up for Halloween. I’m not against the idea of dressing up. My favorite costume growing up was the phantom from the Phantom of the Opera, hand sewn by my mom and everything. It was kind of amazing. As I’ve gotten older, I find dressing up in costumes uncomfortable. It’s hard to explain why I feel this way. Many of my friends still dress up for Halloween house parties and such. Perhaps I’m just an old soul and rather watch as others parade around in vampire, werewolf, and sexy nurse’s outfits. Perhaps as I grow older I’ll grow more comfortable with the idea. But what’s more important around this time of year is pumpkins and chocolate!

img_6947
I’m a huge supporter of the tart. There is something so quaint and simple about a tart. It’s neither too fussy nor complicated. 2016 has the year of pie crusts for me. I’ve been working with a bunch of different crust recipes, actively searching for the ideal one (“The one recipe to rule them all.” Any Lord of the Rings fans here?) For this recipe, I knew I wanted to test a chocolate crust. I think the combination of rich, buttery chocolate crust with the dense, custardy pumpkin filling was going to be scary good, and I was right! The contrast of flavors and textures was superb, then with a dollop of sweetened whipped cream just make this dish sing (or scream, if we’re keeping in theme). This tart reminded me of my Grandma Cooley’s pie, which gave me sense of home and comfort. Makes me even more excited for Thanksgiving!

Ingredients

For the crust

2 cups of all-purpose flour

3 tablespoons unsweetened cocoa powder

3 tablespoons granulated sugar

6 ounces unsalted butter, chilled and cubed

½ cup brewed coffee, cold (I used cold brew coffee)

For the pumpkin filling

¾ cup white sugar

3 tablespoons butter, softened

2 eggs, beaten

15oz pumpkin puree

1 (12oz) can evaporated milk

2 teaspoons vanilla extract

½ cup + 2 tablespoons all-purpose flour

¾ teaspoon baking powder

1/8 salt

1 teaspoon ground cinnamon

1 teaspoon ground allspice

½ teaspoon ground ginger

 

Whipped cream, as topping

Directions
For the crust. In a large bowl, whisk together the flour, cocoa powder, and sugar until incorporated. Add the butter and cut into the flour until it resembles a coarse meal. Slowly add the cold coffee in thirds, stirring with a wooden spoon after each addition. Continue stirring until a soft dough has formed. Knead slightly, then mold into a circular disk. Wrap in plastic and refrigerate for a least 45 minutes (or up to 2 days).
Remove the dough from the refrigerator and allow to rest for 5 minutes. Roll out dough on a lightly floured surface (I used a mixture of flour and cocoa powder). Roll it out an inch larger than the tart pan you’re using. Transfer dough to the tart pan and trim off the excess the dough with a sharp knife. Return to refrigerator for 20 minutes before filling/baking.
For the filling. Preheat the oven to 350° F / 175° C. In a medium bowl, sift together the flour, baking soda, salt, cinnamon, allspice, ginger, and nutmeg. In a large mixing bowl, beat together the sugar, butter, and eggs. Mix in the pumpkin evaporated milk, and vanilla. Add the sifted ingredients and beat until smooth. This mixture is going to be a tad soupy, but don’t worry! It will thicken up as it bakes. Pour the mixture into the prepared 10-inch tart pan.
Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow cool completely before covering and allowing to chill completely before serving. Serve with whipped cream.

img_6949-2

Persimmon Pudding: An Old Fashioned Classic

Persimmon pudding is an old fashioned classic in the Midwest during the late fall and winter months. A dense, moist, sweet and almost custardy type dessert – a delicious flavor to enjoy along with all the other favorite fall flavors!

Persimmon is in season here in Indiana in the fall months. Persimmon are grown in the southern part of Indiana. There is even a Persimmon Festival in September. Persimmon pudding is a favorite old fashioned dessert for the fall and winter months.

I was introduced to persimmon pudding a few years ago! It’s actually one
persimmon-pudding2

of my dad’s favorite recipes that my grandma makes this time of year. I had always heard them mention it, but had never tried it until a few years ago. I loved it too!! This is a recipe my grandma learned from her mom, I asked her if she minded if I shared it here.

persimmonpudding5

Persimmon Pudding

Ingredients:
1 cup sugar
1/2 cup butter, softened
2 1/2 cup milk
1 tsp salt
1 1/2 cup flour
2 1/2 tsp Clabber Girl baking powder
3 eggs
1 pint persimmon puree

Directions:
Combine all ingredients into a large mixing bowl and mix with a handheld mixer until mixed well. Pour mixture into a 9×13 baking pan and bake for 50 minutes at 350 degrees. Stick a butter knife or toothpick in the center at the end of the 50 minutes to check if the pudding is baked all the way through. Bake a little longer if it’s not. Cool to somewhat warm before serving. Top it off with cool whip before serving. Serve it in cut out squares or dolloped in a bowl.

Once cooled, the persimmon pudding can be stored at room temperature for about 8 hours. Then in the refrigerator for a day or 2. Simply reheat until warm in the microwave to enjoy more.

Persimmon pudding is a lightly spiced, with its own flavor, baked pudding that is similar to a custard with a pumpkin pie texture.

Thanksgiving is almost here and it would be paired perfectly with a big Thanksgiving feast. Add persimmon pudding to your Thanksgiving menu this year and years to come.

persimmon-pudding4

Chai Chocolate Quick Bread

When I think of fall, I think of baking. Once those leaves start ever so slightly turning colors and the nights get a little bit longer and a tad bit cooler, I’m ready to break out my mixer and crank up the oven. I love making pies from scratch or exploring fun new soup or side dishes, but my weakness during the fall leading into the holidays will always be bread. I’ve definitely been known to set aside a whole day (sometimes two!) dedicated solely to bread making. But I know that life oftentimes makes it to where setting aside that much time just isn’t realistic.

Enter…quick breads. Unlike yeast breads, quick breads do not contain any yeast at all in the dough and use Clabber Girl Baking Powder and/or Clabber Girl Baking Soda as a leavening agent. Because we’re omitting the yeast and using a chemical leavening agent instead, we’re able to cut out all the time needed for yeast breads to rise. The end result is usually a very tasty bread that took a faction of the time to make. So though I love yeast breads, I always end up making A LOT of quick breads this time of year.

Generally made a little on the sweet side, quick breads are great because of their versatility. You can make savory breads (Rosemary, Thyme & Asiago Cheese sounds good to me!) perfect as a side for dinner slathered with butter or sliced and toasted to dunk in your favorite fall soup. The ever popular Banana Bread or Pumpkin Bread are always amazing recipes to have in your recipe box. You can even go crazy and indulge with a Chocolate Quick Bread Drizzled with Dark & White Chocolate with Toasted Nuts sprinkled on top. The possibilities are endless and perfect for you to make it your own for your family to enjoy.

As you can probably tell, I have been thinking a lot lately about quick bread flavors. I wanted to find something unique and different, that still had all my favorite fall flavors in it (and chocolate, everything is better with chocolate, right?). That’s when I decided on Chai Chocolate Quick Bread. I love the warm spice notes you get when drinking a Chai latte, so they go perfect in this fall bread.

You’ll need two bowls to make this bread, one for your dry ingredients and one for your wet ingredients. Because we’re using baking powder (which reacts to liquid) to leaven our bread you want to keep your dry ingredients separated from your wet until you’re ready to mix and immediately go into your dish and bake. This bread is tasty all on its own, but you can always kick it up a notch and serve it with a maple-cinnamon compound butter. Plus they make great gifts during the holidays and are perfect as mini loaves as well (you’d get 3 from this recipe). I hope when all is said and done and you’re taking your first bite you enjoyed it as much as I did!

Chai Chocolate Quick Bread

Makes: 1 loaf
Ingredients:
1 ½ c. all-purpose flour
1 tsp. Clabber Girl Baking Powder
1 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground cardamom
½ tsp. ground cloves
½ tsp. ground nutmeg
½ tsp kosher salt
2 eggs
1 c. chai concentrate
¼ c. granulated sugar
¼ c. coconut oil, melted & slightly cooled
1 c. semi-sweet chocolate chips

Directions:
Preheat oven to 350° F. Line a bread loaf pan with parchment paper.

Line Bread Pan with Parchment Paper
In a large bowl mix flour, Clabber Girl Baking Powder, spices and salt. Set aside.

Dry Ingredients Chai Chocolate Bread
In a medium bowl, whisk together eggs, chia concentrate, sugar, and coconut oil. Set aside.

Liquid Ingredients Chai Chocolate Bread
Place chocolate chips in a microwave safe bowl, and microwave for 30 seconds. If needed, microwave for an additional 15-30 seconds and stir until smooth.

Melted Chocolate
Slowly pour your wet ingredients into your dry ingredient bowl and stir until just combined.

Mixing Chai Chocolate Bread

Pour batter into your prepared bread loaf pan. Drizzle melted chocolate over the top and using a butter knife gently swirl the chocolate on top, just barely mixing it in with the batter.

Marble Chai Chocolate Bread
Bake in a 350° F for 40-45 minutes or until a toothpick inserted into the bread comes out clean. Let cool 15 minutes before removing from pan and slicing.

Chai Chocolate Quick Bread Hero 2

Apple Cream Pie….my most favorite pie

apple cream pie 4I love pie, especially fruit pies! Today I am sharing my MOST favorite pie of all pies. Flavors of apple and cinnamon with a creamy texture all in one with this Apple Cream Pie. Definitely one of my favorite flavors of Fall.

When I tell people I’m making an apple cream pie, most say they have never heard of it.

This is my Grandma’s recipe. It is a recipe that has been passed down and made for several generations and I have always enjoyed it. I remember the day I asked her to teach me the recipe and she was so happy to show me. We got the ingredients and I learned how to make my most favorite pie of all! I even asked her for permission to share the recipe on my blog. It is super easy and DELICIOUS!! Plus I am so happy that I have learned one of my Grandma’s recipes (along with a few others).

I especially like this pie during the holidays and in the fall when apples are in season. You can use any variety of apple, although there are specific apples that are better for baking. My favorite apple to use is Cortland or Gala. I prefer more of a tart apple.

So here is the recipe:

Apple Cream Pie

makes 2 pies

Ingredients:
3 lbs of apples
2 cups flour
2 cups sugar
Deep Dish pie crust – package of 2 or use homemade recipe below
1 pint of heavy whipping cream
Cinnamon

Homemade pie crust rather than pre-made crust
Ingredients:
1 1/2 cup all- purpose flour
1/4 tsp. Clabber Girl Baking Powder
1/4 tsp. salt
10 Tbsp. butter, cold and cut into chunks
4 oz. cold water

Directions for homemade pie crust:
In a large mixing bowl, combine the flour, baking powder, and salt. Add the chunks of cold butter and mix the butter into the flour using a pastry blender. Continue to do this until the mixture looks like bread crumbs or small pieces of butter. Add the cold water and stir into the mixture so that it all sticks together. Clump the dough all together to form a ball. Wrap in plastic wrap and refrigerate for 1-2 hours. You want the dough chilled and cool, but not hard. This will make it easier to work. Roll out the dough to a circle on a lightly floured surface. Lay the circle of crust dough in your greased pie pan. Then do the directions below to fill your pie crust.

Directions:
-Place your pie crusts on a cookie sheet, one that has a rim (Do this before filling your pie crusts, to prevent spillage once you pour in the cream)
-Peel, core, and slice your apples into thin slices
-Mix 2 cups flour and 2 cups sugar together in bowl

Filling the pie crusts is simply an alternating and layering process.
This is how I do mine.

-Sprinkle flour/sugar mixture on bottom – just enough to cover the bottom
-Layer of apples
-Flour/sugar mixture
-Sprinkle cinnamon – more or less for your taste
-Layer of Apples
-Flour/sugar mixture
-Sprinkle cinnamon
-Layer of Apples
-Flour/sugar mixture
-Sprinkle cinnamon

Once your pie crusts are filled, divide the 1 pint of whipping cream between the two pies, half pint on each. Pour it all around the top of each pie. Be sure to not get too close to the brim of the pie crust. When baking, the cream will rise up and may spill over (hence the cookie sheet underneath for baking).

Place in the oven at 425° F for 15 minutes. Then bake at 400° F for 45 minutes.

Cool until pie is slightly warm before serving.

6 Granny Smiths Never had it so Good: Cinnamon Apple Squares

Green Apples 1 Autumn squares were a seasonal treat growing up as a kid. I can remember the wafting aromas of slowly baking apples dredged in cinnamon and sugar coming from the kitchen. The smell of freshly baked crust escaping the oven and into my nose. A tall glass of milk in my hand and you have yourself the perfect after school snack. Apple squares are a Crawford family tradition around the autumn/holiday season. This recipe is inspired by my Grandma Cooley’s recipe, which was passed down to my mother which was, in turn, passed down to me. Traditionally, you would make a second layer of dough and roll it on top to emulate an apple pie, then a simple icing is drizzled over top. When brainstorming with my mother about ways to improve upon the recipe, she suggested taking off the top layer of crust and making an apple streusel to sprinkle on top, to which I thought “that’s a good idea!”

The smell that will come out of your oven will be indescribable. Warm scents of cinnamon and vanilla filling your kitchen. It reminds me of those chilly fall nights, a bonfire burning bright and everyone is drinking apple cider and talking and laughing. It’s food like this that brings people together. That warm, comfort food that sparks a memory and an emotion. That’s what I love about food, it runs deep in all of us. Baking family recipes like these makes me miss home at times. Being away at college can be tough, but when I take a bite into one of these apple squares, it reminds me of the people I love and the places I truly miss.

Cinnamon Apple Squares Recipe

Ingredients

Crust:

2 c. all-purpose flour

2 Tbsp. granulated sugar

¾ tsp. salt

¾ c. vegetable shortening

2/3 c. whole milk

Apple filling:

4 Granny Smith Apples, peeled or unpeeled and sliced

1/3 c. granulated sugar

1/8 c. Clabber Girl Corn Starch

1 Tbsp. lemon juice

½ tsp. vanilla extract

¾ tsp. ground cinnamon

¼ tsp. ground cloves

Streusel topping:

¾ c. granulated sugar

¾ c. all-purpose flour

1 ½ tsp. ground cinnamon

¼ c. unsalted butter, chilled and cubed

1 Tbsp. water

Icing glaze:

2 c. powdered sugar, sifted

1/3 c. heavy cream

4 Tbsp. unsalted butter, melted

Cinnamon Apple Squares 5Directions

For the crust. Chill the shortening in the fridge 15 minutes before beginning. In a large mixing bowl, stir together the flour, sugar, and salt. Cut the chilled shortening into the flour mixture until a coarse meal begins to form. Slowly add the milk and stir until the dough begins to form and come together. Transfer to a lightly floured surface and shape into a 1 inch round disc. Cover with plastic wrap and have set in the fridge for 1 hour or up to overnight.

Preheat the oven to 375 degrees F.

For the streusel. In a medium-size mixing, stir together the sugar, flour, and cinnamon. Cut the chilled butter into the flour mixture until pea-sized chunks of butter are seen. Stir in the water until combined. Cover and place in the fridge until needed.

For the filling. In a medium-size mixing bowl, toss together the apple slices, sugar, cornstarch, lemon juice, vanilla, cinnamon, and cloves until well incorporated. Set aside.

Grease a 9×13-inch baking sheet. Roll the dough out into a rectangular shape, allowing the dough to stretch past the edges of the sheet. Roll dough onto the sheet, pressing the dough out evenly. Cut off excess dough and fold edges under the dough. Crimp the edges around the sheet pan. Fill the prepared crust with the apples and accumulated juices, spreading them out in an even layer. Sprinkle the streusel evenly over the pie. Bake for 35 to 40 minutes or until golden brown and your kitchen is smelling of apple spiced heaven.

For the icing. In a medium-size mixing bowl, stir together the sifted powdered sugar, heavy cream, and melted butter until combined. Drizzle over top of the apple squares while they are still warm and cooling. Serve immediately.

Strawberry Pound Cake Parfaits

Pound cake is confectionery perfection. A slight exaggeration? I think not! What isn’t beautiful about a dense, moist, buttery cake? The amount of butter and eggs might frighten the weak, but you’re strong. I know when you take that first bit you’re going to forget all about the numbers and just be transcended into pound cake nirvana.

The pound cake recipe actually comes from my Grandma Crawford. Back in the day, my Grandma Crawford was known around her church and neighborhood for her baked goods, especially her pound cakes. My father tells as a kid growing up of friends and family coming to door with ingredients in hand, asking Grandma Crawford to make one of her pound cakes. And of course in true Crawford fashion, she did. For this particular recipe, I adapted her Butternut Pound Cake, which happens to be my mother’s favorite cake. I’ve made another one of my Grandma’s beloved pound cakes before, her Cinnamon-Apple Pound Cake, which happens to be my favorite cake. Both are indescribably good for their own reasons.

The original recipe is found in an old spiral notebook, handwritten by my mother. The pages are worn and the writing is slowly beginning to fade, but I knew I wanted to use Grandma Crawford’s recipe. This cake bakes beautifully, forming a perfectly golden crust on the outside and a soft yellow inside. With summer upon us, I wanted to take apart in this season’s strawberry harvest. The tartness of the strawberries complimented the sweetened cream and the rich pound cake beautifully. I decided to serve these parfaits in mini trifle bowls that belonged to my Grandma Crawford (to keep in theme!) Grandma Crawford unfortunately passed away when I was fairly little, but if she was here today, I know we would talk sweets and bake delicious pound cakes together! Maybe even a parfait or two.

Strawberry Pound Cake Parfaits

Ingredients
For the Pound Cake:
½ pound unsalted butter, room temperature
½ cup shortening
3 cups sugar
5 eggs, room temperature
1 cup evaporated milk
2 tablespoons butternut flavoring or vanilla extract
3 cups all-purpose flour
1 ½ teaspoons Clabber Girl Baking Powder
½ teaspoon salt
¼ teaspoon Clabber Girl Baking Soda

For the whipped cream:
3 tablespoons sugar
1 cup heavy cream
1 teaspoons vanilla extract (optional)

3 cups of sliced strawberries

Directions
Step 1. For the pound cake. Preheat the oven to 325 degrees F, Grease and flour a 15-cup bunt pan. In a medium mixing bowl, beat the butter and shortening until combined. Gradually add the sugar and beat until light and fluffy. Add eggs one at a time.

Note: For room temperature eggs quickly, add them to a 4 cup liquid measuring cup and fill with lukewarm water. Allow to sit for 10-15 minutes.

Step 2. In a 1 cup liquid measuring cup, combine the evaporated milk and butternut flavoring or vanilla extract. Set aside. In a medium bowl, whisk together the flour, baking powder, salt, and baking soda. In thirds, alternate adding the flour mixture and evaporated milk mixture to the butter and egg mixture, making sure to end with the flour. Transfer batter to the greased and flour pan and bake for 1 hour or until a toothpick inserted comes out clean. Cool for 30 minutes in pan, then remove from pan and let cool completely.

Step 3. For the whipped cream. Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes. Doing this will allow the cream to stay cold and create stiff peaks quicker. Place the sugar into a mixing bowl and add the heavy cream. With a hand mixer or metal whisk, whisk just until the cream reaches stiff peaks, about 7 to 9 minutes. Add the vanilla extract in one tablespoon increments until desired taste is reached. Store in an airtight container for up to 10 hours. When ready to use, whisk for 10 to 15 seconds to reincorporate the air back into the cream.

Step 4. For assembly. Slice the pound cake into cubes, about the size of a nickel. In a parfait glass or trifle bowl, start with the cubed pound cake and layer it with strawberries and whipped cream, repeat this process until you reach the top of your glass. Serve immediately.

Strawberry Rhubarb Pie

One of my favorite summer desserts is homemade Strawberry Rhubarb Pie! I am a big fan of fruit pies, so this is one I make every summer when we can harvest the ingredients right from my own garden. The combination tartness from the rhubarb and sweetness from the strawberries is just SO delicious. Paired with the crust from the pie making it truly a summer dessert must have!

Our strawberries in the garden and producing well! We have a decent size patch and the end of May/most of June we enjoy strawberries fresh from our own patch. This is the second year for our rhubarb plants and they are producing good stalks as well for us to harvest! What better way to use both the strawberries and rhubarb than in a pie!

Strawberry Rhubarb Pie

Ingredients:

Crust:

  • 1 1/2 C. all-purpose flour
  • 1/4 tsp. Clabber Girl Baking Powder
  • 1/4 tsp. salt
  • 10 Tbsp. butter, cold and cut into chunks
  • 4 oz. cold water
  •  

Filling:

  • 2 Tbsp. Clabber Girl Corn Starch
  • 2 C. fresh rhubarb, chopped
  • 1 C. granulated sugar
  • 3 C. fresh strawberries, sliced
  • 2 Tbsp. butter
  • 1 egg white
  • 2 Tbsp. granulated sugar
  • 1/4 tsp. vanilla

Directions:

Pie crust:

In a large mixing bowl, combine the flour, baking powder and salt. Add the chunks of cold butter and mix the butter into the flour using a pastry blender. Continue to do this until the mixture looks like bread crumbs or small pieces of butter. Add the cold water and stir it into the mixture so that it all sticks together. Clump the dough all together to form a ball. Wrap in plastic wrap and refrigerate for 1-2 hours. You want the dough chilled and cold, but not hard.

Roll out the dough to a 13 inch circle on a lightly floured surface. Save some dough for your top lattice strips. Lay the circle of crust dough in your greased pie dish. Roll out the remaining dough and cut into 1 inch wide strips for the lattice top and leave aside until fruit in the pie crust.

Pie Filling:

Whisk Clabber Girl Corn Starch together with 1/4 cup water until well blended. Combine with the rhubarb and sugar in a medium pot and heat until thickened. Then add to strawberries. Add the vanilla and stir all together. Then let sit for about 30 minutes for your filling to thicken. Pour the fruit mixture into the pie crust. Add the butter chunks on top.

Arrange the crust strips in a lattice pattern over the fruit mixture and press the strip ends into the crust. Brush the egg whites onto the top of the crust strips and sprinkle with sugar.

Bake at 400° F. for about 35 minutes or golden in color. Let cool for filling to settle and thicken.