Posted on 10/07/2015 3:44:15 PM PDT by Jamestown1630
A little early this week; and we’re doing Pumpkin!
(If you would like to be on or off of this weekly cooking ping list, please send a private message.)
-JT
OK pumpkin bread, pumpkin pies, pumpkin cookies, yum yum yum!!!
PUMPKIN TIRAMISU
METHOD Beat 1 1/2 c ea h/cream, sugar stiff. Combine w/ 8 oz tub mascarpone, 15-oz can pumpkin, tsp pumpkin pie spice; beat smooth.
ASSEMBLY arrange amaretto-dipped ladyfingers on oblong baker bottom, overlap to fit. Spread w/ 1/3 filling, then 1/3 amaretti; repeat for two more layers. Smooth top; saran/then foil tightly.
Best chilled overnight before serving.
You have ESP, Liz! I saw mention of Pumpkin Tiramisu recently, and thought it would be great for the next office party; was looking for a good recipe!
-JT
This one’s so easy-—my fave dessert.
Well, now we need a recipe for the amaretti :-)
Pumpkin ping!
Did your neighbor get a show on TLC? Hugh Big Things That Devour Dessert Bars.
No pumpkin for me... ;)
/johnny
She was actually a very petite lady; the tiniest feet I ever saw.
-JT
I worked for him as slave labor (internship) for a few days. And Susan Spicer at his restaurant for a special that all the chefs did.
Most important thing she taught me was "Taste... taste... always taste as you cook".
High stress environment. I still have a signed apron hanging on my wall here above my grand piano.
/johnny
The cookbook really is wonderful. And tasting as you go is great advice.
-JT
Woo! That’s some recipe. I’m definitely going to save the pecan sauce - pecans being my favorite nut.
Since I gave away my ice cream maker, I’m reduced to making Nigella’s non-churn coffee ice cream and salted caramel ice cream. Her pomegranate non-churn went icelike on me. I think I overmixed it.
I usually stick to pumpkin pie this season - going to use maple syrup as the sweetener this year and pecans on top.
Our local Stop & Shop features a “taste” every season; this summer it was lemon and they sold all kinds of beautiful lemony items. This season it is pumpkin and I grabbed some pumpkin cider - whatever that is!
Woo! That’s some recipe. I’m definitely going to save the pecan sauce - pecans being my favorite nut.
Since I gave away my ice cream maker, I’m reduced to making Nigella’s non-churn coffee ice cream and salted caramel ice cream. Her pomegranate non-churn went icelike on me. I think I overmixed it.
I usually stick to pumpkin pie this season - going to use maple syrup as the sweetener this year and pecans on top.
Our local Stop & Shop features a “taste” every season; this summer it was lemon and they sold all kinds of beautiful lemony items. This season it is pumpkin and I grabbed some pumpkin cider - whatever that is!
Need a good way to roast garlic in the bulb.
They make little clay/pottery things for that; but all you really need to do is lop off the very top, wrap the bulb(s) in foil (I would sprinkle some olive oil on) and roast. Here’s a link:
http://www.thekitchn.com/how-to-roast-garlic-in-the-oven-cooking-lessons-from-the-kitchn-5341
The resulting paste is wonderful on buttered Italian bread.
-JT
Serve a piece of bacon with a slice of pumpkin pie. Serious yum!
The pecan sauce would be great just on plain vanilla.
-JT
When I was 14, I barely weighed a hundred pounds, but I could put dessert away like no other. That continued until I was 16 and overweight and had to slow it down.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.