1 cup fresh cranberries, stems removed
1/2 cup walnuts
1/4 cup brown sugar
1 teaspoon vanilla
3 large eggs
1 3/4 cups pumpkin puree (1 15 ounce can)
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 cup evaporated milk
Directions:
1. Put cranberries and walnuts in food processor. Pulsing, chop until cranberries are very small.
2. Remove to a small bowl and stir in brown sugar and vanilla. Set aside.
3. In a large bowl, beat eggs lightly.
4. Stir in pumpkin, sugar, salt, cinnamon and ginger. Mix well. Slowly add evaporated milk, stirring until combined.
5. Spread reserved cranberry mixture on bottom of pie. Pour pumpkin filling over all.
6. Bake in a preheated 350°F oven and bake for 40 - 50 minutes or until a tester inserted in the center comes out clean. Cool on wire rack.
Yield: 1 pie
Thursday, October 21, 2010
Tuesday, October 19, 2010
Overnight Oatmeal
8 cups water
2 cups steel-cut oats, (see Ingredient note)
1/3 cup dried cranberries
1/3 cup dried apricots, chopped
1/4 teaspoon salt, or to taste
Preparation:
1. Combine water, oats, dried cranberries, dried apricots and salt in a 5- or 6-quart slow cooker. Turn heat to low. Put the lid on and cook until the oats are tender and the porridge is creamy, 7 to 8 hours.
2. Stove top Variation: Halve the above recipe to accommodate the size of most double boilers: Combine 4 cups water, 1 cup steel-cut oats, 3 tablespoons dried cranberries, 3 tablespoons dried apricots and 1/8 teaspoon salt in the top of a double boiler. Cover and cook over boiling water for about 1 1/2 hours, checking the water level in the bottom of the double boiler from time to time.
Tips & Notes:
Ingredient Note: Steel-cut oats, sometimes labeled "Irish oatmeal," look like small pebbles. They are toasted oat groats—the oat kernel that has been removed from the husk that have been cut in 2 or 3 pieces. Do not substitute regular rolled oats, which have a shorter cooking time, in the slow-cooker oatmeal recipe.
Nutrition:
Per serving: 193 calories; 3 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 34 g carbohydrates; 0 g added sugars; 6 g protein; 9 g fiber; 77 mg sodium; 195 mg potassium.
Nutrition Bonus: Fiber (36% daily value).
2 Carbohydrate Serving
Exchanges: 2 starch, 1/2 fruit
[source: EatingWell.com]
2 cups steel-cut oats, (see Ingredient note)
1/3 cup dried cranberries
1/3 cup dried apricots, chopped
1/4 teaspoon salt, or to taste
Preparation:
1. Combine water, oats, dried cranberries, dried apricots and salt in a 5- or 6-quart slow cooker. Turn heat to low. Put the lid on and cook until the oats are tender and the porridge is creamy, 7 to 8 hours.
2. Stove top Variation: Halve the above recipe to accommodate the size of most double boilers: Combine 4 cups water, 1 cup steel-cut oats, 3 tablespoons dried cranberries, 3 tablespoons dried apricots and 1/8 teaspoon salt in the top of a double boiler. Cover and cook over boiling water for about 1 1/2 hours, checking the water level in the bottom of the double boiler from time to time.
Tips & Notes:
Ingredient Note: Steel-cut oats, sometimes labeled "Irish oatmeal," look like small pebbles. They are toasted oat groats—the oat kernel that has been removed from the husk that have been cut in 2 or 3 pieces. Do not substitute regular rolled oats, which have a shorter cooking time, in the slow-cooker oatmeal recipe.
Nutrition:
Per serving: 193 calories; 3 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 34 g carbohydrates; 0 g added sugars; 6 g protein; 9 g fiber; 77 mg sodium; 195 mg potassium.
Nutrition Bonus: Fiber (36% daily value).
2 Carbohydrate Serving
Exchanges: 2 starch, 1/2 fruit
[source: EatingWell.com]
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