Deep-dish Pumpkin Pie

Pumpkin pie is my favorite Thanksgiving dessert.  I love the combination of pumpkin and the warm flavors of cinnamon, cloves and ginger. This recipe is super-easy and features a pat-in-the-pan shortbread crust and crumb topping.

Here's what you'll need:
1 3/4 c sifted flour
1/3 c packed brown sugar
1/3 c sugar
1 c COLD butter, cubed
1/2 c chopped pecans (optional)
1 16-oz can pumpkin
1 14-oz can sweetened condensed milk
2 eggs
1 tsp cinnamon
1/2 tsp allspice
1/4 tsp cloves
1/4 tsp nutmeg
1/4 tsp ginger
1/2 tsp salt

Preheat the oven to 350.
Combine the flour and sugars in a large bowl.  Add the cubed butter, and work in with a pastry blender (or 2 forks), until the mixture resembles sand.

Set aside 1 cup of this mixture.  Press the rest into the bottom and 1 inch up the sides of a 12" square baking dish.

If using, mix nuts into the reserved flour mixture, and set aside.

In a large mixing bowl, combine the pumpkin, condensed milk, eggs and seasonings.

Whisk until smooth and well blended.  Pour into the prepared crust.

Sprinkle the reserved flour/nut mixture, evenly, over the pumpkin filling.

Bake at 350 for 55 minutes, until the center is just set, and the top is golden.

Cook on a wire rack until room temperature.  Cover with plastic and refrigerate until completely cool.  Serve with whipped cream.

Enjoy!

Famous Dagen Cranberry Sauce

I love cranberry sauce!  When I was a kid, we ate the kind of cranberry sauce that came in a can.  If you removed both ends of the can, you could push it all out in one piece.  I thought that was the greatest thing. Ever.

Then I met my husband's family and realized cranberry sauce came in a totally different form.  Part cranberry, part applesauce it's sweet and tart perfection!  It's easy to make and it freezes well, so I make a TON of it so we can eat it all year long.

Cranberries are usually only available in the fall, and can be quite expensive right up til Thanksgiving.  So, I usually buy a few bags, here and there, and store them in the freezer.  Don't wash them or even open the bags.  Throw them in the freezer just like they came from the store.  This recipe works the same for both frozen and fresh berries.

Here's what you'll need:
Cranberries
2 apples per bag of cranberries
2/3 c water per bag of cranberries
1/2 - 3/4 c sugar per bag of cranberries

Cut each apple into eight.  You don't need to peel them or remove their seeds.  These will come out when you put the fruit through the food mill.

Put the apples in a large pot.  The apples need longer to cook, so they go in first.  Top with the cranberries and water.

Cover and bring to a boil over high heat.  Once it boils, reduce heat to simmer and cook, uncovered, until the apples are tender.  This will take 7-10 minutes.

While the fruit is cooking, prepare the food mill.  I place mine over a bowl just slightly larger than the mill itself.  This seems to give me the best control over the machine.

When the fruit is ready, ladle it into the food mill in small batches.  Don't fill it too full.

 As the apples and cranberries are processed, the skin and seeds will stay in the top of the food mill, while the sauce will collect in the bowl underneath.

As the lower bowl becomes full, pour the sauce into a larger bowl, and continue the process until all the fruit is pressed.

Add sugar to the cranberry sauce in the larger bowl, beginning with 1/2 cup per bag of cranberries.  Still in well.  Taste.  You may need to add more sugar depending on how sweet you like it.

 Once chilled, the cranberry sauce is ready to eat.  One bag made with 2 apples is usually enough to serve 4-6 people.  I put a large bowl in the fridge for immediate eating, and divide the rest into roughly 2-cup portions.  It will stay fresh in the freezer for several months in either bowls or zip top bags.

To serve, top with whipped cream.

Enjoy!