recipes

Holiday 01 November 2016

Family Holiday Tradition — Homemade Pumpkin Pie

(Family Features) What’s that warm and wonderful fragrance wafting through the air? Homemade pumpkin pie! Since 1929, Libby’s pumpkin has helped make that sweet ending to the holiday feast. Whether you use a traditional single crust or create a signature pie crust edging, you’ll be proud you made it yourself. Serve your homemade pumpkin pie warm or cold, topped with whipped cream or not. What’s your family tradition?

Tips for Delicious Pumpkin Pie

Like the classic recipe on the back of the can says, all it takes is “Mix, Pour and Bake.” Here are a few more tips from Libby’s, the pumpkin pie experts:

Before you bake. Make the batter ahead, if you wish, but pour it into the pie shell just before baking to keep the crust crisp.
During baking. The baking instructions start with a high oven temperature and then direct you to turn the temperature down part way through baking. Remember this important step which allows the crust time to crisp.
Is it done? Insert a knife near the center of the pie to test for doneness, as the center will still cook after you take the pie out of the oven.

Put a Crimp In It!

Give your homemade pumpkin pie a signature style. Line the bottom of the pie plate with homemade or refrigerated pie dough (before you add the filling) and trim around the perimeter for a 1-inch overhang. Then, create one of these decorative edges:

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Simple Fork Edge

  1. Fold overhang under and press down with your fingers.
  2. Using the tines of a lightly floured fork, press the edge of the pastry to the rim of the pie pan.

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Fluted Edge

  1. Fold overhang under and pinch to make the edge stand up.
  2. With the thumb and forefinger of one hand, pinch the outside edge of the pastry while pressing from the inside with the forefinger of your other hand.

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Rope Edge

  1. Fold overhang under and pinch to make the edge stand up.
  2. Press the pastry along the edge of the pie plate between the side of your thumb at an angle, pinch and slightly twist.

Find more recipes at VeryBestBaking.com.

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Libby’s Famous Pumpkin Pie

Makes: 8 servings

  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 can (15 ounces) Libby’s 100% Pure Pumpkin
  • 1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
  • 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
  • Whipped cream
  1. MIX sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl; stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
  2. POUR into pie shell.
  3. BAKE in preheated 425°F oven 15 minutes. Reduce temperature to 350°F; bake 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack 2 hours.
  4. SERVE immediately or refrigerate. Top with whipped cream before serving.

NOTE: 1 3/4 teaspoons pumpkin pie spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different.

 

Homemade Pie Crust Recipe

This quick pastry is a no-fail recipe made easily with ingredients usually found in most kitchens. Be sure to use cold water and keep well-wrapped until ready to use.
Makes: 1 9-inch (4-cup volume)

  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup vegetable shortening
  • 2 tablespoons cold water*
  1. COMBINE flour and salt in medium bowl; cut in vegetable shortening with pastry blender or two knives until mixture is crumbly. Sprinkle with water; blend until mixture holds together.
  2. SHAPE dough into ball; place on lightly floured surface. Roll out dough to 1/8-inch thickness. Line pie plate with pastry. Trim around perimeter for 1-inch overhang to fold under and crimp as desired.

NOTE: To make two crusts, double all ingredients, follow procedure above, and divide dough in half.
*Add 1 additional tablespoon water as needed.

Source: Libby's Pumpkin

Holiday 24 January 2017

Turkey Leftovers With a Twist

(Family Features) Long on ingenuity, but short on prep, these recipes elevate holiday leftovers to celebrity status.  Leftovers ... whether you love ’em, or hate ’em, everyone seems to ponder one thing: What do you do with them, especially after the holidays? You could eat turkey sandwiches every day for a week, or just give up and toss it out altogether. Better yet, you could transform those mounds of turkey, gravy and stuffing into something new and exciting.

Consider a recipe for Turkey Tetrazzini. It puts a new twist on this perennial Italian favorite. This luxurious dish combines Wyler’s Chicken Bouillon granules, butter, cream, white wine and freshly grated Parmesan cheese with your leftover turkey for a dish that’s simple to make but elegant enough to serve for company.

If you want to turn the ordinary into the extraordinary and like to flex your culinary muscles, try Turkey Croquettes. Your friends and family will never guess that the origin of these tasty French delicacies was your own humble turkey dinner. The recipe can add flair to any meal as hors d’oeuvres, a side dish or an entree. Just add Heinz HomeStyle Roasted Turkey Gravy for dipping and a side of cranberry sauce — then sit back, relax, and call it a holiday.

Looking for something the kids or grandkids will love? A savory Leftover Turkey Casserole wins the prize for ease and convenience. Pull up a chair and let your little ones spread the mashed potatoes. They can also help you stir leftover turkey, gravy and stuffing together and spoon it on top of the potatoes. And, if you don’t have any of your famous, home- made gravy left, a jar of Heinz HomeStyle Roasted Turkey Gravy has a taste that’s so close to homemade your guests won’t know the difference. Thirty minutes later you have a leftover holiday dinner reinvented into a new one-dish meal.

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Leftover Turkey Casserole

Serves: 4 to 6

  • 2 1/2 cups prepared mashed potatoes
  • 2 cups cooked, shredded turkey
  • 1 12-ounce jar Heinz HomeStyle Roasted Turkey Gravy
  • 1 cup prepared stuffing
  • Salt and pepper to taste
  1. Preheat oven to 350°F. Spray a 2-quart casserole dish with nonstick cooking spray and spread prepared mashed potatoes in the bottom.
  2. Combine turkey and gravy in large skillet and bring to a simmer, stirring occasionally. Remove from heat and stir in stuffing until thoroughly combined. Add salt and pepper to taste, if desired. Spoon turkey mixture on top of potatoes and spread evenly.
  3. Cover and bake 25 to 30 minutes, or until heated through.

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Turkey Tetrazzini

Serves: 8

  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 3 cups hot water, combined with 1 tablespoon Wyler’s® Chicken Bouillon granules
  • 1/2 cup whole milk
  • 1/2 cup white wine
  • 1 cup heavy cream
  • 1/4 cup chopped parsley
  • Salt and freshly ground
  • black pepper to taste
  • 1 pound fettuccini, cooked al dente
  • 1 pound fresh mushrooms, halved and sautéed until tender
  • 3 cups leftover turkey cubes
  • 1 cup freshly grated
  • Parmesan cheese, divided
  • 1 1/2 cups fresh breadcrumbs
  • Toasted almonds for garnish
  1. Blend butter and flour in saucepan over low heat and cook, stirring constantly, 3 to 4 minutes. Add chicken broth, milk and wine. Cook until thickened. Add cream and parsley and season to taste with salt and pepper. Combine with cooked fettuccini, mushrooms and turkey. Mix in 1/2 cup Parmesan cheese.
  2. Grease 9- by 13-inch glass baking dish; pour tetrazzini mixture into dish. Sprinkle liberally with breadcrumbs and top with remaining Parmesan cheese and toasted almonds.
  3. Bake in a preheated 350°F oven until bubbly, about 30 minutes.

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Turkey Croquettes

Makes: 8 croquettes

Croquettes

  • 1/2 cup chopped onion
  • 3 tablespoons unsalted butter
  • 1/4 cup all-purpose flour plus 1/2 cup additional for dredging
  • 1/2 cup whole milk
  • 1/2 cup water plus 1/2 teaspoon Wyler’s® Chicken Bouillon granules
  • 2 cups finely chopped, cooked turkey
  • 3/4 cup mashed potatoes
  • 1/4 teaspoon paprika
  • 1/2 teaspoon poultry seasoning
  • Pinch of nutmeg
  • Salt and freshly ground black pepper to taste
  • 1/4 cup chopped parsley

Coating

  • 2 large eggs beaten with 1 tablespoon water
  • 1 1/2 cups dry seasoned bread crumbs
  • Vegetable oil for deep-frying
  • Heinz HomeStyle Roasted Turkey Gravy
  • Leftover cranberry sauce
  1. In small saucepan, cook onion in butter over moderately low heat, stirring 5 minutes. Mix in 1/4 cup flour, and cook, stirring constantly, 3 to 4 minutes. Stir in milk and bouillon. Cook mixture, stirring until it forms a paste. Continue to stir and cook paste 3 minutes. Remove pan from heat, stir in turkey, potatoes, paprika, poultry seasoning, nutmeg, salt, pepper and parsley. Combine mixture well.
  2. Chill turkey mixture, covered, 2 hours or until firm. Divide into 8 portions; roll or mold into desired shape. Dredge balls in additional 1/2 cup flour, shaking off excess. Coat balls thoroughly with egg wash, letting excess drip off; then dredge in bread crumbs. Transfer croquettes to parchment paper. Allow them to dry at room temperature for 30 minutes before frying.
  3. In large saucepan, heat 2 inches of oil until deep-fat thermometer registers 365°F. Fry croquettes in batches 3 to 4 minutes, or until golden brown. Transfer to paper towels to drain. Serve croquettes with gravy and cranberry sauce.

Source: Heinz Gravy / Wyler’s Bouillon

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