Pumpkin Pecan Pie

• 9" pie crust of your choice

pumpkin pie mixture*

• 2 eggs
• 100 g. white sugar
• 110 g. brown sugar
• 1 tbsp all purpose flour
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ground ginger
• 1/2 tsp salt
• 1 (15 oz) can pumpkin puree (or 2 cups of homemade pumkin puree + 2 Tbsp tapioca flour)
• 1 (14 oz) can sweetened condensed milk

pecan mixture

• 1/4 cup butter, melted
• 130 g. brown sugar
• 168 g. pecans, roughly chopped

Prepare and bake pie crust according to directions. 

Combine all pumpkin mixture ingredients except the condensed milk. Gradually add in the milk, stirring as you go.

Pour pumpkin mixture into prepared 9" pie pan with crust. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake another 35 minutes.

Meanwhile, in a small bowl, combine pecan mixture ingredients then set aside.

After pie has finished baking for the total of 45 minutes, remove from oven, top with pecan mixture, then bake for an additional 10 minutes.

Pie needs to rest a few hours before serving (or refrigerate overnight).

Cheesy Green Bean Casserole

• 28 oz can green beans
• 10.75 ounce can condensed  cream of mushroom soup
• 6 oz can french fried onions
• 112 grams (1 cup) shredded cheddar cheese

In a microwave-safe bowl, combine green beans and soup. Microwave on high for 3 minutes. Add in half (56 grams) of cheese, stir, then microwave for an additional 2 minutes. Transfer green bean mixture to a 7x11" or 9" square baking dish then top with french fried onions and remaining cheese. Bake at 350 degrees until cheese is melted.

Sweet Potato Casserole

• 5 cups cooked and mashed sweet potatoes
• 1/4 c. butter
• 1/4 c. milk
• 150 grams (3/4 c.) white sugar
• 1/2 tsp vanilla extract
• 2 eggs
• 110 grams (1/2 c.) brown sugar
• 31 grams (1/4 c.) flour
• 2 tbsp butter, thinly sliced
• 30 grams (1/4 c.) walnuts

In a bowl, whisk together sweet potatoes, butter, milk, white sugar, vanilla, and egg. Spread mixture evenly into a 7x11" or 9" square baking dish. In a small bowl, combine brown sugar, flour, and sliced butter. Combine using your fingers until mixture is crumbly. Add in walnuts then sprinkle on top of sweet potatoes. Bake at 350 degrees for 25 minutes.

Tiramisu

• 3 egg yolks
• 75 grams (3/8 cup) sugar
• 1/3 c. milk (or almond milk)
• 3/4 c. heavy whipping cream
• 1/4 tsp vanilla extract
• 8 ounces mascarpone cheese
• 3 Tbsp strong coffee
• 4 Tbsp rum 
• 3 ounces lady fingers (typically half of a package)
• 1 1/2 tsp cocoa powder

In a saucepan, whisk together yolks and sugar. Whisk in milk and stir constantly over medium heat until mixture boils. Gently boil for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in the refrigerator for 1 hour. 

In a medium bowl, whisk whipping cream and vanilla until stiff peaks form. Cover and refrigerate.

After 1 hr has passed, remove yolk mixture from fridge and whisk in mascarpone. 

Spread lady fingers onto a cookie sheet in a single layer. In a small dish, combine coffee and rum. Drizzle coffee mixture over lady fingers evenly. Carefully transfer half of the soaked ladyfingers the bottom of a bread loaf sized pan. You may need a spatula to transfer them.

Spread half the mascarpone mixture over the first layer of lady fingers. Spread half the whipped cream mixture on top of the mascarpone layer. Top with remaining lady fingers, then mascarpone, then whipped cream.

Using a sifter or mesh strainer, sprinkle cocoa powder on the top. Cover the tiramisu then refrigerate overnight.

Soft Ginger Cookies

Entire batch contains 3540 calories and makes about 2 dozen cookies (148 calories per cookie)

• 312 grams (2 1/2 cup sifted) all purpose flour
• 2 tsp ground ginger
• 3/4 tsp cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp salt
• 1 tsp baking soda
• 3/4 c. butter, softened
• 200 grams (1 cup) white sugar
• 1 egg
• 1 tbsp water
• 1/4 c. molasses
• 2-4 tbsp sugar

In a bowl, combine flour, spices, and baking soda. In a separate bowl, combine softened butter and 200 grams sugar. Beat in the egg, water, and molasses. Gradually add flour mixture to the butter mixture, stirring until thoroughly combined. Using two spoons, shape a spoonful of dough into a walnut-sized ball then drop into a shallow bowl containing the additional sugar. Coat completely then transfer the coated dough ball onto a greased cookie sheet. Cookies need to be spaced 2-3 inches apart. Bake at 375 degrees for 10 minutes. Allow to cool for 5 minutes before transferring to a cooling rack. Once completely cool, store in an air tight container.

Strawberry Shortcake

• 1 quart fresh strawberries
• 1/2 c. sugar
• 8 oz cream cheese, softened
• 1 c. powdered sugar
• 8 oz whipped cream
• 1 angel food cake

Wash, stem, and cut strawberries into quarters. Place in bowl, add 1/2 cup sugar, stir to coat, cover and refrigerate for at least 2 hours.

In a separate bowl, beat together cream cheese and powdered sugar. Fold in whipped cream, cover, and refrigerate.

To serve, cut angel food cake into cubes and distribute into serving bowls, add cream cheese mixture and gently stir to coat. Top with strawberries.

Peaches and Cream Coffee Cake

• 94 g. flour
• 1/2 tsp salt
• 1 tsp baking powder
• 3 tbsp butter
• 1 (3oz) pkg vanilla pudding (not instant)
• 1 egg
• 1/2 cup milk
• 1 (15oz) can sliced peaches drained (save juice)
• 1 (8oz) cream cheese softened
• 3 tbsp peach juice (from can)
• 100 g. sugar

topping:

• 12 g. sugar
• 1/2 tsp cinnamon
• 33 g. chopped walnuts

Combine flour, salt, baking powder, and butter and mix well.Next, add the pudding, egg, and milk and beat two minutes at medium speed. Pour batter into greased deep 10” pie pan or 9x9 baking pan. Arrange the sliced peaches on top of batter.
In a mixing bowl combine the cream cheese, peach juice, and white sugar and beat with electric mixer until smooth. Gently spoon over the batter within one inch of the edge.
Combine sugar, cinnamon, and nuts and sprinkle over the top.
Bake at 350 for 30 min. Serves 8.

Recipe courtesy of: Sonja B. from Wisconsin

Orange Julius

serves: 4

• 1 can (12 oz) frozen orange juice concentrate
• 2 c. water
• 2 c. milk
• 1/2 c. sugar
• 1 1/2 trays of ice cubes (approx. 16-20)
• 2 tsp. vanilla extract

Blend all the ingredients together.

*tip: if you wish to half the recipe, it is easiest to cut the can in half (only if it is cardboard), then cover the remaining half with plastic wrap and freeze.

Rømmegrøt

serves: 1

• 1 c. milk
• 1/4 c. flour
• 2 tbsp. butter
• cinnamon & sugar

Whisk the milk and flour together thoroughly. Any lumps and this will NOT turn out. Stir over medium heat along with the butter until thickened. Top with additional melted butter, cinnamon, and sugar.