mamikaze

My friend Angie shared this with me last week. It was a huge hit at our house. It’s a winning combination of cake on top of pie.

• 1 – 15 oz can of pumpkin
• 1 – 14 oz can of evaporated milk (NOT condensed)
• 3 eggs
• 1 cup of sugar
• 4 tsp of pumpkin pie spice
• 1 yellow cake mix
• 3/4 cup butter (melted)
• 1 – 1 1/2 cups chopped nuts (pecans or walnuts)

Preheat oven to 350 degrees.
Grease and flour a 13 x 9 x 2 pan.
Mix the first five ingredients together (pumpkin, evaporated milk, eggs, pumpkin pie spice, and sugar).
Pour this mixture into the greased pan.
Sprinkle the dry cake mix evenly over the pumpkin mixture.
Sprinkle the nuts evenly over the dry cake mix.
Bake for 1 hour, or until a knife inserted in the middle comes out clean.
(You can pull the cake out after baking 30 minutes to cover with aluminum foil, so that the nuts do not burn).

1 medium yellow onion, diced
1 pound raw shrimp, 41-50 count, peeled and roughly chopped
1 cup spinach leaves (about 10 leaves)
6 large leaves fresh basil, chopped
2 stems fresh oregano leaves, plucked and chopped
2 cloves garlic, minced
if you don’t have any fresh herbs you can substitute dried italian herbs

12 eggs, beaten
¼ cup heavy cream (half-and-half or milk is fine)
½ teaspoon salt
½ teaspoon black pepper
½ tablespoon pepper flakes (adjust to your liking)

6 slice swiss cheese

Savory Pie Crust, recipe here

This recipe fills 1- 9 x 13 baking dish or 2- 9-inch pies.

Preheat oven to 375°.

Line baking dish with pie crust. Place swiss cheese in pie crust.

Sauté onion in skillet. When onion is translucent add chopped shrimp, garlic and herbs. Cook with lid on for about 3 minutes. Add in spinach, replace lid and remove from heat.

Add cream, salt, pepper, red pepper flakes to eggs in large bowl. Whip with whisk for 2 minutes. Fold in shrimp mixture. Carefully pour into baking dish.

Cover with aluminum foil and bake for 30 minutes or until firm. Test with knife. Let cool for 5 minutes before cutting.

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6 cups buttermilk baking mix
1 tbsp italian seasoning (oregano, basil, thyme, etc)
4 cloves garlic, minced (about 2 tsp)
½ stick butter, melted
2 cups milk
1 cup shredded sharp cheddar cheese

Preheat oven to 425°

Combine baking mix, garlic, chives and seasoning. Mix in melted butter. Stir in milk. Stir in shredded cheese by handfuls. Let mixture sit for 10 minutes.

Drop by spoonfuls on to greased baking sheet or Silpat®. Bake for 8 to 10 minutes until golden brown. Cool on racks before serving.Makes 2-4 dozen depending on size.

This size covers a 9 x 13 baking dish or two pie crusts.

2 ½ cups all purpose flour
2 teaspoons salt
2 sticks unsalted butter, cold and cut
1 tablespoon apple cider vinegar
5 to 7 tablespoons ice water

combine flour and salt. cut in butter. mix in vinegar. add ice water by tablespoons until just wet. turn out onto board and pat together. refrigerate for 20 minutes. roll out and line pan.

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This scone recipe can be made ahead and refrigerated for up to a week. Cut off a lump and bake them off for a warm breakfast. Not suitable for freezing.

Ingredients:
2 cup bread flour
2 cup whole wheat flour
½ tsp salt
2/3 cup unsalted butter, softened
1 tbsp vanilla
1 egg, beaten
½ cup whipping cream

Directions:

Preheat oven to 350° Combine dry ingredients. Cut in butter. Combine wet ingredients. Add to dry and combine until wet. Mixture will be crumbly. Turn out onto lightly floured board and knead for 5 minutes to form large ball. Cut into desired shape and size, arrange on baking sheet. Bake on ungreased baking sheet or Silpat for 15-18 minutes until light brown on bottom. Cool 5 minutes before serving.

Add-ins (½ cup):

• blueberries, fresh or dried (reconstitute dried in warm water first)
• almonds plus 1 tsp almond extract, and change vanilla to 2 tsp
• raisins (reconstitute in warm water first)
• currants (reconstitute dried in warm water first)

1 1/3 cups warm water
2 cups whole wheat flour
2 cups bread flour
4 teaspoons olive oil
1 teaspoon salt
1 tablespoon yeast

Add ingredients according to manufacturer’s directions.

Mix on dough cycle.

Separate into grapefruit size lumps for medium size pizzas. Fist-sized lumps are good for personal pizzas.

Roll out with rolling pin of flatten with hands. Score holes with fork before adding sauce.

Add toppings and bake at 450°p for 15 minutes or until crust in light brown.