Monthly Archives: October 2006

In case you were wondering, my Needlework and Quilting friends and I do discuss and share recipes... almost as much as we discuss Needlework and Quilting. I enjoy the *FUN* cooking and baking that I do because I don't have to worry about *Being professional*. If I want to take shortcuts, I can... and there are no repercussions.

In my Needlework and Quilting, as a professional, I need to uphold professional standards. In Needlework, this may mean that the backs of my stitching is so neat that they can be accidentally framed, back out (and yes, that actually happened once! LOL)

I think that my friend, punchneedle designer Janet Wagner of A Slice of Heritage, feels the same way. She has the honor to be chosen to join the distinguished group of 200 craftsmen who comprise both the juried 2005 and 2006 Directory of Traditional American Crafts® published for the 21st year by Early American Life Magazine., but in the kitchen, she is *Just Janet*!

TheArmchairChef.com HALLOWEEN COUNTDOWN Death By Chocolate
Another recipe from my fellow designer, Janet Wagner, of A Slice of Heritage.A heavenly treat…tons of fun for Halloween…but no one refuses this any time of the year!
Ingredients
Chocolate cake, already baked 4 cups prepared chocolate pudding 16 oz CoolWhip Brand Whipped Topping 6 Heath bars ½ cup Kahlua 9” square pan
Step by Step
1) Cube cake 2) Pour Kahlua over cake 3) Pour pudding on top 4) Crush 3 Heath bars and sprinkle over pudding. 5) Cover with CoolWhip Brand Whipped Topping 6) Sprinkle 3 more crushed Heath bars on top. Refrigerate. 7) Serve and Enjoy!
Check out today's Halloween Countdown Recipe at ILoveToBake.com Pumpkin Pudding Cake How To Make Self-Rising Flour

This is a recipe from my friend, fellow designer, Janet Wagner of A Slice of Heritage.

A Slice of Heritage specializes in primitive and folk art designs for penny rugs and miniature punchneedle embroidery. Her designs are reproductions and adaptations of historic textile pieces such as samplers, quilts, penny rugs, hooked rugs, and coverlets. Her penny rugs, miniature punchneedle embroidery, patterns, kits, and books are sold throughout the United States and Canada. She has written two books: Penny Rugs To Go is a collection of 12 patterns for small penny rug projects. Penny Rugs, Making Your Own Heirlooms, is a guide for making penny rugs from start to finish.

I hope you will check out her designs at

http://www.asliceofheritage.com

ILoveToBake.com HALLOWEEN COUNTDOWN Pumpkin Cheesecake
Pumpkin Cheesecake is a favorite for Janet’s family, especially for Halloween and Thanksgiving. Drizzle chocolate or maple syrup on the top of the cake for extra decoration.
Ingredients
9 graham crackers (made into crumbs) 1 cup low fat (1%) cottage cheese ¾ cup part skim ricotta cheese 3 eggs ½ cup sugar 1 tsp. ground ginger 1 tsp. vanilla ½ tsp. ground nutmeg ½ tsp. cinnamon ⅛ tsp. salt 1 can pumpkin (15 oz.)
Step by Step
Preheat oven to 350º 1) Spray a 9-inch glass pie plate with non-stick cooking spray. 2) Sprinkle graham cracker crumbs over inside. 3) In a blender, combine the cottage cheese and ricotta. Blend until smooth (1 minute). 4) In a large bowl, stir in blended cheese, eggs, sugar, ginger, vanilla, nutmeg, cinnamon, salt, and pumpkin. Stir until blended. Scrape batter into pie plate. 5) Bake for 45 to 50 minutes, until knife inserted in center comes out clean. 6) Cool on rack. 7) Refrigerate covered. 8) Serve and Enjoy!
Check out today's Halloween Countdown Recipe at ILoveToBake.com Pumpkin Pie Crunch

We're always told to start the morning off with a great breakfast. Here are a couple of wonderful recipes to get Halloween off to a great start!
TheArmchairChef.com HALLOWEEN COUNTDOWN Pumpkin French Toast
Start the Holiday Celebrations out with a Halloween Breakfast! This French Toast Recipe is a delicious start to a day of fun and festivities!
Ingredients
2 eggs 1/4 cup canned pumpkin 1/2 cup light cream 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 tablespoon sugar 8 bread slices
Step by Step
1) Combine ALL ingredients EXCEPT bread slices into a blender and mix just until all are combined. 2) Pour mixture into a shallow pan. 3) Dip bread slices into pumpkin mixture and fry in buttered skillet until browned on both sides. 4) Serve with maple syrup or honey. 5) Serve and Enjoy!
Check out today's Halloween Countdown recipe at ILoveToBake.com Murderous Maraschino Cherries
ILoveToBake.com HALLOWEEN COUNTDOWN Amish Pumpkin Pancakes
This is another YUMMY breakfast recipe, designed to get your Halloween off to a GREAT start!
Ingredients
1 cup flour Pinch of baking soda 2 tablespoons granulated sugar 1/4 teaspoon cinnamon 1/8 teaspoon ginger 1/8 teaspoon nutmeg 1 egg well-beaten 1 1/4 cup milk 2 tablespoons melted shortening 1/2 cup canned pumpkin or mashed sweet potato, cooked
Step by Step
1) Combine flour, baking soda, sugar and spices in a large mixing bowl. 2) Combine egg, shortening, pumpkin and milk in a medium mixing bowl. 3) Add egg mixture to flour mixture, beating until smooth. 4) Bake on hot, lightly greased griddle, turning only once. 5) Serve hot with butter and syrup or confectioners' sugar. 6) Serve and Enjoy!
Check out today's Halloween Countdown recipe at ILoveToBake.com Murderous Maraschino Cherries
Once again, we've taken a classic dessert, and given it as seasonal interpretation.
TheArmchairChef.com HALLOWEEN COUNTDOWN Spiced Pumpkin Tiramisu
Another Halloween Dessert for the *Big Kids*! (It also comes with a non-alcoholic variation.)
Ingredients
1 package Italian Ladyfingers (Soft, not hard cookies) 1/8 cup Frangelico Liqueur (substitute Orange Juice for a non-alcoholic version.) 8-oz. Mascarpone 1/2 cup canned Pumpkin Puree 1 tsp. ground Cinnamon 1/2 tsp. ground Ginger 1/4 tsp. ground Mace 1 1/2 cups Confectioner's Sugar 1 tsp. Orange Extract 2 1/2 cups Heavy Cream, whipped and chilled, divided
Step by Step
1) Arrange ladyfingers on the bottom of a 9-inch square pan 2) Pour the Frangelico liqueur over the soft sweet ladyfingers. (You may substitute the same volume of Orange Juice for a non-alcoholic preparation.) 3) In a mixing bowl, blend together the mascarpone with the pumpkin puree 4) Add the cinnamon, ginger, mace, confectioner's sugar and orange extract 5) Fold in 1 1/2 cups of the whipped cream 6) Pour the mixture over lady fingers 7) Gently spread remaining whipped cream on top of pumpkin mixture. 8) Sprinkle the top with a dash or two of additional cinnamon, if desired. 9) Cover and refrigerate at least two hours before serving, or overnight 10) Slice to serve 11) Serve and Enjoy!
Check out today's Halloween Countdown Recipe at ILoveToBake.com Halloween Poke Cake
Another seasonal twist on a wonderful classic desert! Personally, I find Flan impossible to resist!
TheArmchairChef.com HALLOWEEN COUNTDOWN Gingered Pumpkin Flan
Flan is one of my personal favorites! This variation features Pumpkin, making a great choice of any Autumnal Gathering!
Ingredients
3/4 cup granulated sugar plus 1/3 cup 1/3 cup water 2 large eggs 4 large egg whites 1 cup canned unseasoned pumpkin puree 1 teaspoon grated fresh ginger 1 teaspoon pure vanilla extract 3/4 cup 1% milk 3/4 cup evaporated skim milk
Step by Step
Preheat oven to 325ºF 1) Put a kettle of water on to heat for the water bath 2) In a small heavy saucepan, combine 3/4 cup sugar with 1/3 cup water 3) Bring to a simmer over low heat, stirring occasionally until sugar melts 4) Increase heat to medium-high and cook, without stirring, until caramel turns amber, about 5 to 7 minutes (Watch so that it does not burn.) 5) Carefully pour caramel into six 3/4-cup ramekins and tilt to coat insides evenly 6) Set ramekins aside 7) In a mixing bowl, whisk eggs, egg whites and remaining 1/3 cup sugar until smooth 8) Add pumpkin puree, ginger and vanilla; whisk until smooth. 9) Stir in 1% and evaporated milks 10) Pour into prepared ramekins 11) Skim off any air bubbles 12) Place a folded kitchen towel in a roasting pan 13) Place ramekins on towel 14) Add enough boiling water to the pan to come halfway up the outsides of the ramekins. 15) Bake flans for 45 to 50 minutes, or until a knife inserted in their centers comes out clean 16) Remove ramekins from water and let cool on a wire rack 17) Cover and refrigerate until chilled, at least 2 hours. (The flans will keep, covered, in the refrigerator for up to 2 days.) 18) To serve, run a knife around the edge of each flan and invert into shallow dessert bowls 19) Serve and Enjoy!
Check out today's Halloween Countdown recipe at ILoveToBake.com Double Orange Cookies

Cook’s Illustrated Cookbooks

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