Shiri Spear’s pumpkin gingerbread
1 can pumpkin
1 cup oil
2/3 cup water
3 cups sugar
2 tsp ground ginger
1 tsp each: cinnamon, nutmeg, ground cloves
3 ½ cups flour
1 ½ tsp soda
1 tsp powder
1 ½ tsp salt
Combine all ingredients in a mixer and divide into 3 large loaf pans or 5-6 smaller pans. Bake at 350 for about 55 min.
Heather Hegedus’ Yorkshire pudding
In a large measuring cup (easier to pour) mix 1 cup flour, 1 cup milk, and 2 eggs. Beat well.
When roast is half done, remove from oven and pour juices into a baking dish or pan. Tilt to coat bottom of dish. If the bottom is not coated, add butter and melt until bottom is coated (prevents sticking)
Add the batter, scrapping with a silicon scraper. Increase oven temp to 425. Set timer for 15 minutes. (Batter should puff up if you have sufficiently stirred it), check at 15-minute point, and reduce temp to 325. If it can fit, you can return the roast to the oven also. Cook until no batter remains uncooked (about 10 min)
Horseradish: add sour cream to a small bowl. Add teaspoons of horseradish to taste.
Catherine Parrotta’s salted caramel and chocolate pecan pie bars
½ cup Unsalted Butter (very soft, 1 stick)
1 cup All-Purpose Flour
¼ cup Confectioners’ Sugar
1 tablespoon Cornstarch
add pinch Salt (optional and)
8 ounces Roasted Salted Pecans (halves or pieces okay; about 2 cups, I used Trader Joe’s roasted salted halves)
1 cup Semi-Sweet Chocolate Chips
½ cup Unsalted Butter (1 stick)
1 cup Light Brown Sugar (packed)
⅓ cup Heavy Cream (or whipping cream)
1 tablespoon Vanilla Extract
½ teaspoon Salt (or to taste)
Make the Crust:
- Preheat oven to 350F. Line an 8x8-inch baking pan with aluminum foil, spray with cooking spray; set aside. I strongly urge lining the pan with foil for easier cleanup.
- In a large bowl, combine all crust ingredients and using two forks or your hands (I find hands easier), cut butter into dry ingredients until evenly distributed and pea-sized lumps and sandy bits form. The softer the butter is, the quicker and easier it is.
- Turn mixture out into prepared pan and pack down firmly with a spatula or hands to create an even, uniform, flat crust layer.
Make the Filling:
- Evenly sprinkle the pecans over the crust.
- Evenly sprinkle with the chocolate chips; set pan aside.
- In a large, microwave-safe bowl, combine 1/2 cup butter, brown sugar, whipping cream, and heat on high power for 1 minute to melt.
- Remove bowl from micro and whisk until mixture is smooth; it’s okay if butter hasn’t completely melted.
- Return bowl to microwave and heat for 1 minute on high power.
- Remove bowl from micro, and whisk until mixture is smooth
- Whisk in the vanilla and salt.
- Slowly and evenly pour the caramel sauce over the chocolate chips and pecans.
- Place pan on a cookie sheet (as insurance against overflow) and bake for about 30 to 32 minutes, or until caramel is bubbling vigorously around edges, with bubbling to a lesser degree in center.
- Allow bars to cool in pan on a wire rack for at least 3 hours, or overnight (cover with a piece of foil and/or put pan inside large Ziplock), before slicing and serving.
Storage: Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Download the FREE Boston 25 News app for breaking news alerts.
©2022 Cox Media Group