Homemade Pumpkin Pie (from whole pumpkin)

gpumpkin pie3

 

Our customer Gloria is sharing her homemade pumpkin pie recipe that she made with a pie pumpkin from Brewers Organics!

Homemade pumpkin pie

You will need one medium sized organic baking pumpkin.  Cut pumpkin in half.  Remove seeds and bake at 350* face down on a cookie sheet for about 1 hour (until soft and can poke with a fork).  Scrape pulp out with a fork.  Let cool and then puree in a food processor.  (I did this the day before, and put it in the fridge, to save time when actually assembling the pie)

Making the pie:

1 cup sugar

1/2 tsp salt

1 1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ginger

1 1/2 cup pumpkin puree (from one organic baking pumpkin)

1 2/3 cup carnation milk

2 eggs

9″ pie crust (unbaked – recipe below)

 

Mix sugar, salt, cinnamon, nutmeg and ginger in a bowl.  In a separate bowl, mix pureed pumpkin, carnation milk and 2 eggs.  combine wet and dry ingredients until smooth.  Pour into crust and bake 15 minutes at 450*.  Reduce heat to 325* and bake for 45-60 minutes, until a knife or toothpick comes out clean.  (it was closer to 60 minutes for me)

 

Pie crust: 

1 1/3 cup flour

1/2 tsp salt

3-4 tbsp cold water

1/2 cup shortening

 

crust

 

In a medium mixing bowl, combine the flour and salt.  Cut in shortening with a pastry cutter or two butter knives.  Add 1 tbsp of cold water at a time until you can form dough into a ball (not too crumbly).

 

Roll the dough out on a floured surface.  Turn the pie plate over and rest on top of dough to measure.  To place the dough in pie plate, fold in half, and half again, and unfold into plate.  Another alternative is to roll the crust over the rolling pin and unroll it over the pie plate.  Press down and pinch edges around the rim.  I had a little bit of dough left over so I rolled it out and used a small turkey and acorn cookie cutter to make a decoration in the middle.

 

Orange Cranberry Sauce

 

A guest post from our customers the McDonald Family:

With Thanksgiving upon us this week already, no table is complete without some sort of cranberry sauce.  A tradition on our Thanksgiving table has always been Cranberry Orange Sauce that my Grandma used to make.  The recipe consists of just three ingredients: cranberries, oranges, and sugar to taste.  For our table we used approximately two pints of cranberries, four oranges, and three tablespoons of sugar.  In order to chop all the ingredients we still use my grandma’s old fashion meat grinder however a food processor would work just fine.  The instructions are as simple as feeding the cranberries and oranges through the grinder (food processor).  Once ground up add your sugar to taste.  Allow the sauce to refrigerate at least over night in order to chill and for the flavors to really come out.  (The longer it chills the better)  This is sure to be a big hit at your table!  Happy Thanksgiving!

Ingredients:
2 Pints Organic Cranberries
4 Organic Oranges
3 Tbs cane Sugar
Directions:
Combine cranberries and oranges in food processor or feed through a meat grinder.  Add sugar to taste and refrigerate at least overnight.
cran

Homemade Crepes

 

A guest post from our customer Holly:

Crepes with Brewers Organics apples tucked sweetly inside.  My daughter made the crepes, and made them well!  We cooked up 4 apples, mostly McIntosh and some Gala.  All you need to do is cut up the apples and cook them in a bit of butter and sugar.

Crepes

1 cup whole milk

1 cup all-purpose flour

2 large eggs

6 Tbs water

3 Tbs unsalted butter, melted, plus extra for the pan

½ Tsp salt

1.      Blend all of the ingredients together in a food processor or blender until smooth, about 4 seconds. Transfer to a covered container and refrigerate the batter for 2 hours or up to 2 days.

2.      Gently stir the batter to combine if it appears separated.  Heat an 8-inch nonstick skillet over medium for about 3 minutes.  Brush the pan bottom and sides very lightly with butter (it should sizzle when it hits the pan).  When the butter stops sizzling, remove the pan from the heat, tilt the pan slightly, and pour 2 ½ tablespoons of the batter (you can fill a ¼ cup measuring cup a little past the halfway mark) into the pan.  As the batter is poured, rotate the pan to swirl the batter evenly over the face of the pan before returning it to the heat.  Cook until the first side is spotty golden brown, 30-60 seconds.  Use a thin spatula to flip the crepe and continue to cook until the second side is spotty golden brown, about 30 seconds longer.  Transfer the crepe to a paper-towel-lined plate and let cool (you can stack crepes on top of each other).  Repeat with the remaining crepe batter, brushing the pan with butter as needed after cooking several crepes.  Fill the crepes with tasty sweet or savory goodness.

 

Homemade Chocolate-Hazelnut Crepe (Nutella Copycat):

2 cups (8 oz) hazelnuts

1 cup confectioners’ sugar

½ cup cocoa powder

2 tablespoons hazelnut oil

1 teaspoon vanilla extract

1/8 teaspoon salt

1.      Adjust oven rack to middle position and heat oven to 375 degrees.  Place hazelnuts in single layer on rimmed baking sheet and roast until fragrant and dark brown, 12-15 minutes, rotating baking sheet halfway through roasting.  Transfer hazelnuts to medium bowl.  When hazelnuts are cool enough to handle, place second medium bowl on top and shake vigorously to remove skins.

 

2.      Process peeled hazelnuts in food processor until their oil is released and they form a smooth, loose paste, about 5 minutes, scraping down bowl often.

 

3.      Add sugar, cocoa powder, oil vanilla, and salt and process until fully incorporated and mixture begins to loosen slightly and becomes glossy, about 2 minutes, scraping down bowl as needed.

 

4.      Transfer spread to jar with tight-fitting lid.  Chocolate-hazelnut spread can be stored at room temperature or refrigerated for up to 1 month.

Pear Ginger Pie Recipe

 pear ginger pie

A guest post from Holly:

Need a use for those pears in our Brewers Organics orders lately?  Try a pie.  I’ve been making pies from sweet potatoes and now from pears!  It all started with a great pie crust recipe for my bread machine.  It’s perfect, the recipe makes 2 crusts, just the right amount for a fruit pie (one on top, one on bottom).  This pie is delicious, try it and find out on your own!

Pear Ginger Pie

Ingredients

Pie pastry for two 9 inch crusts (gluten free or regular).  I made my own in the bread machine!!

·       4 tablespoons orange marmalade or mixed citrus marmalade – I didn’t have marmalade, so I cooked a few pear slices in ginger syrup (from Candied Ginger recipe below)

·       Juice of one lemon (for use see ingredient instruction below for the pears)

·       6-7 medium pears (Bartlett or Anjou recommended), cored, peeled and sliced in ¼ inch thick slices and tossed in the juice of one lemon listed above

·       1-2 tablespoons crystallized ginger, minced (see Recipe below)

·       ¼ cup sugar

·       ¼ cup light brown sugar, firmly packed

·       ¼ teaspoon ground cardamom

·       ¼ teaspoon nutmeg

·       ¼ teaspoon cinnamon

·       2 ½ tablespoons cornstarch or arrowroot starch

·       2 tablespoons cold unsalted butter, chopped into small pieces

·       1 egg

 

Directions

1.       Preheat the oven to 425 degrees.

2.      Prepare one crust and line a 9 inch pie pan with it.  Spread the bottom of the pie crust with the marmalade (or pear/ginger syrup mix like I used).

3.      In a large bowl, combine the pears, ginger, granulated sugar, brown sugar, cardamom, nutmeg, cinnamon and cornstarch/arrowroot starch.  Toss gently to combine.

4.      Spoon into prepared pie crust.  Place pieces of butter on top of the pie filling.

5.      Prepare an egg glaze with the egg, whisked with one tablespoon water.  Brush the edge of the prepared pie crust with the egg glaze.  Set the egg glaze aside.

6.      Prepare the second pie crust.  Place on top of the pie filling allowing ¾ inch of the crust to overhang the filled crust.  Fold the top crust edges over the filled crust edges, and pinch together to make a fluted edge.  Cut vent holes on the top (I cut 4 long slits and a ½ inch circle in the middle).

7.      Brush the top with the egg glaze and sprinkle with granulated sugar.

8.      Place pie in the lower portion of the oven at 425 degrees and bake for 12 minutes.

9.      Lower the oven heat to 350 degrees, move the pie to the middle of the oven and bake 30-35 minutes longer or until top crust is golden.  Check the pie during the last 30-35 minutes and if the crust edge is beginning to over brown, cover with foil (edges only).

10.  Remove and cool on rack.  Serve at any temperature but perfect warm with vanilla ice cream

 

Homemade Candied Ginger

2 ¼ cups sugar

2 cups water

8 oz fresh ginger, peeled & sliced thin

 

1.      Set wire rack in rimmed baking sheet.  Combine 2 cups sugar and water in small saucepan over medium heat.  Bring to simmer, stirring occasionally, until sugar dissolves.  Add ginger and simmer until tender and translucent, about 45 minutes.  Strain through fine-mesh strainer set over medium bowl or large liquid measuring cup.  Reserve syrup for later use.

2.      Transfer ginger to prepared wire rack & let dry until ginger is tacky and no longer damp, 6-12 hours

3.      Combine dried ginger slices and remaining ¼ cup sugar in medium bowl, and toss until ginger is lightly dusted with sugar.  Transfer ginger to airtight container.  Candied ginger can be stored at room temperature for up to 2 weeks.

Sweet Potato Pie

pie slice

A guest post from Holly:

Sweeeeet potato pie!  I am baking like crazy.  A friend asked me what started my newfound interest in cooking — I said it was the purchase of my bread maker and the ease in which I could make homemade breads, pie crusts and pizza crusts — but my husband felt strongly that it was the invitation to become a guest blogger on Brewers Organics!  I think it was both.  Regardless, I made the most delicious sweet potato pie and my family went crazy for it!  Of course, the sweet potatoes were from Brewers Organics…

For this lovely pie, sweet potatoes are boiled, peeled and mashed together with butter, sugar, milk and eggs, then seasoned with nutmeg, cinnamon and vanilla.

Ingredients:

1 (1 pound) sweet potato

1/2 cup butter, softened

1 cup white sugar

1/2 cup milk

2 eggs  1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1 teaspoon vanilla extract

1 (9 inch) unbaked pie crust (which I made in the bread maker!)

Directions:

1.Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.

2. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.

3. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like asoufflé, and then will sink down as it cools.

Banana Cranberry Bread

banana bread

A guest post from the McDonald Family:

Banana Cranberry Bread

Most everyone loves banana bread, but why not add a little more flavor to it, cranberries. Fall is here and cranberries are in season. It’s great for breakfast or a snack. It’s a one of our favorite family recipes. I enjoy it with a cup of coffee in the morning, and even our 2-year-old son even loves it. It’s one of the few ways we can get him to eat cranberries. It’s an easy recipe to follow and takes about an hour to bake.

Prep time:20 minutes

Ingredients:

2 cups all-purpose flour

¾ teaspoon baking soda

2 teaspoons baking powder

½ teaspoon salt

½ cup butter, softened

½ cup granulated organic or cane sugar

½ cup organic brown sugar

2 eggs

1 ½ cups mashed ripe bananas (2-3 bananas)

1 teaspoon vanilla extract

1 ½ cups chopped cranberries (whole cranberries optional)

banana bread 2

  1. Preheat oven to 325 degrees F. Evenly grease 8 ½ “ by 4 ½ “ metal loaf pan.

  2. In medium bowl, stir flour, baking powder, salt, and baking soda with whisk.

  3. In large bowl, with mixer at medium speed, beat butter, vanilla extract and granulated and brown sugars until light and fluffy. Beat eggs, one at a time. Reduce speed to low; alternately add flour mixture and banana mixture. Beat just until blended. Add in cranberries and mix well.

  4. Pour batter into prepared pan. Bake 1 hour (give or take a few minutes) until toothpick inserted in center comes out clean. Cool loaf in pan on wire rack 10 minutes; remove from pan and cool completely on wire rack.

 

 

 

 

 

Banana Bread 3

Natural Sugar Craving Substitutes; Peanut Butter & Chocolate Banana Cookies and Kefir Popscicles

 

A guest post from Ashley:

 

One of the questions I typically ask clients when I’m getting to know them is what is your biggest downfall when it comes to eating?  For some (or maybe I should say most) people, it comes down to portion sizes and lack of will power.  I like to eat and I know that if I wasn’t aware of the effects it could have on my body, I could eat a lot of not-so-good food in large quantities without even thinking about it.

 

 Over the years, I have learned a lot about nutrition and diet and for the most part I do a really good job eating right and fueling my body properly.  I have said from day one though that I’m far from perfect and I have my days where my eating habits are not the greatest.  Luckily, I work out enough to carry me through those subpar days and I can feel guilt free and resume my healthy eating habits the next morning.

 

The reason this topic popped into my head was because we all have that one food group that tempts us the most.  For some it’s carbs…breads, pastas, chips, you name it.  For me, it’s my sweet tooth that gets the best of me sometimes.  So I have found a couple of healthy recipes that have helped me curb my sugar cravings.  It gives me that sweet taste I feel like I need without all the added sugar and processed ingredients.  I personally have found that if I don’t completely cut it out of my diet, I’m less likely to binge on it some other time.

 

All in all, find what works for you to help you reduce your cravings even if it is simply substituting your favorite snack for a healthier one with ingredients you enjoy  but are also better for you. 

 

Peanut Butter & Chocolate Banana Cookies

cookies

  • 3 bananas
  • 2 cups old-fashioned oats
  • 1/4 cup organic creamy peanut butter
  • 1/4 cup unsweetened cocoa powder
  • 1/3 cup unsweetened applesauce
  • 1 tsp. vanilla extract
  • Dash of cinnamon (optional)

Preheat oven to 350°F.  Mash bananas in a large bowl, then stir in remaining ingredients. Let batter stand for approximately 20 minutes, then drop by spoonfuls onto ungreased cookie sheet. Sprinkle with cinnamon if desired. Bake 10-12 minutes.  When they are done you can always put half of the batch in a freezer bag and save them for later.  It should make about 30 cookies and will only be around 50 calories per serving.

 

The other idea I came across not too long ago was Kefir popsicles.  I have talked about Kefir in one of my previous entries and here’s a little review of what it is in case you don’t remember.  Kefir is a fermented probiotic milk product similar to yogurt but not quite as thick.  Probiotics are beneficial in helping with GI functions as well as pushing the bad bacteria out of the small intestines during the digestive process.

 

All you really need for kefir popsicles is a plastic popsicle tray with usually six compartments to fill and then stick in the freezer.  You could also just use an ice cube tray and it would work just fine.  Pick the Kefir of your choice and also a frozen fruit that would complement it well.  I think one of my favorites is strawberry kefir with chunks of strawberries in it.  Mix the kefir and fruit, fill the tray up and pop it in the freezer and boom, you’ve got yourself a frozen treat with not only less sugar but also many more health benefits for your body. 

kefir

ice cube

 

 

 

It is not hard to find healthy alternatives, you just have to make sure you are prepared.  It is much easier to not be tempted when you know you have another treat that will be just as satisfying.  Make good choices this week and try to be creative with healthy foods.  If eating gets boring that’s when we turn to bad choices.  Don’t let cravings distract you from your goals.  Consider them a speed bump along your nutritional journey and find ways to get over these bumps with healthy ideas to fall back on like I have. Happy eating everyone.

Chocolate-Chip Zucchini Cake

Chocolate Chip Zucchini Cake (1)

 

A guest post from Michelle:

Ah, the end of summer and all the delicious vegetables from Brewers Organics are extra wonderful! Here is a great recipe that we tried that is so moist and yummy. It uses zucchini, a member of the squash family, which provides lots of vitamin A. My family loves this cake. The zucchini helps keep the cake moist and my children don’t mind that they are eating cooked zucchini inside the cake!

Ingredients:

½ cup butter, softened

½ cup vegetable oil (or equivalent substitute)

1 2/3 cups organic sugar

2 eggs

1 ½ teaspoons vanilla

2 ½ cups flour

¼ cup cocoa

1 teaspoon baking soda

½ teaspoon salt

½ cup buttermilk

2 cups zucchini, peeled and shredded/grated

¾ cup + ½ cup organic chocolate chips, divided

Directions:

Preheat oven to 325 degrees. (I know, baking in the summer is hot, but choose a day that is not over 90 degrees.) Hint: reduce oven by 25 degrees if you are using a glass pan.

Grease and flour a 13 x 9 inch baking pan.

1. Beat butter, oil and sugar in a large bowl until fluffy. Add eggs, one at a time, beating well. Add vanilla.

2. Combine dry ingredients, then add to wet ingredients alternately with buttermilk.

3. Stir in zucchini and ¾ cup of chocolate chips.

4. Pour into pan, then sprinkle top with ½ cup chocolate chips.

Bake 55 minutes.

Cool and eat. YUM!

Plum and Peach Crumb Cake

 

A guest post from Gloria:

Recently, I’ve been getting a lot of different plums and peaches in my Brewer’s Organics box.  I have a great recipe for a crumb cake! The first time I made it, I used plums and mango, and the second time I used more plums and about 5 peaches. I’ve had wonderful reviews so far!

I liked it better the second time because I had so much more fruit on hand, which made for a thicker fruit layer. I’d like to continue to play with this recipe in the Fall and experiment with apples, pears and pumpkin.

If you are an avid baker like me, when you find a great recipe that works, you stick with it. I’m looking forward to more creations!

Plum and Peach Crumb Cake

For the Dough:
3 cups flour
1 cup organic granulated sugar
1 teaspoon baking powder
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, cold
1 egg, lightly beaten

For the Filling:
5 cups diced plums (about 15 plums, peeled)
4-5 peaches, peeled
2 tablespoons lemon juice
½ cup all-purpose flour
1 cup organic granulated sugar
¼ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Preheat the oven to 375 degrees and then grease a 9″x13″ pan

To prepare the dough, whisk together the flour, sugar, baking powder and salt.  Use a pastry cutter (or 2 butter knives) to cut in the butter.  Add the beaten egg.  The dough is supposed to be crumbly.  Press down one half of the dough into the pan and place both the pan and the remaining dough in the fridge while making the filling.

To prepare the filling, place the plums and peaches in a large bowl and add the lemon juice.  Mix until covered.  In a separate bowl whisk together the flour, sugar, salt, cinnamon and nutmeg. Pour over the peaches and mix gently until it is covered evenly.

Take the pan and dough out of the fridge and evenly spread the fruit mixture on the crust.  Crumble the remaining dough on top.

Bake for 45 minutes, or until the top starts to brown.  Cool completely before serving.  (If you are using a slightly smaller pan, you will have extra dough (and can just discard this), and reduce the baking time to 40 minutes).

Natural Rainbow Cake with Organic Vegetable Dye

 

For Fiona’s 4th Birthday, a few years ago, we had a Mad Hatter tea party, and I felt a rainbow cake was just what the birthday girl needed. I am not of fan of fake dyes. They are made of funk, it has been argued that they are carcinogenic, and above all else, have been proven to make children act a little crazy (The crazy train is leaving the station, and for my own sanity, I would prefer my child not be on it). So, I decided to make a rainbow cake without artificial dyes, and here is how it all went down:

 

Attempt 1: Used whole wheat flour for the cake which made the colors dull. Didn’t account for how much liquid the dyes would add, and ended up with something that tasted like bread pudding and the colors looked like a rainbow of different puke colors.

 

Attempt 2: Used cake flour and butter, reduced liquid but not enough. Ended up with a very dense cake and weird coloring most likely because of the fantastic yellow butter.

 

Attempt 3: A few hours before party was set to begin, I used an organic cake mix. Want to make something of it? No, I didn’t think so. I used coconut oil as the fat, and added almond extract to hide the taste of my homemade dyes. I left out all other liquid.

 

Separate the batter into as many different bowls as colors you want to use.

Make your dyes by running different fruits and veggies through the juicer:
Orange: Carrot. Red: Beet. Green: Spinach. Purple: blueberries. Yellow: saffron (this you soak overnight in water).

Add the juice to the batter.

Stir. Keep an eye on the consistency to see if you should add a bit of flour to thicken or more juice to smooth.
Do this for all your different colors.

Yellow

Purple
Red

Orange
Now that you have all your colors you are ready to build your cake.
Put a base color in.
Add your second color.

And the third color.
And the fourth color.

And the final color.  Bake and enjoy.

Yep, it is that easy. Well, two failed attempts notwithstanding
Originally posted on lucindaclark.com