Homemade Dressing (aka Stuffing)

What the difference between dressing and stuffing? It depends on where it's cooked. Dressing is cooked in a baking dish while stuffing is cooked inside meat (like a turkey or pork chops). Growing up we ate dressing primarily around the holidays. Today, we eat it at the holidays and occasionally as an accompaniment to less formal meals including pork chops and chicken breasts.

A dressing is a combination of starch, fruit, veg, nuts and seasonings. You can make new varieties just by swapping out ingredients. Below is my recipe for turkey dressing. When making a traditional dressing, I always include carrots, onions and celery. But that's just the beginning.

Starches: If you have a favorite dressing, you can switch up flavors by changing the starch. Instead of white bread, consider using wheat, cinnamon raisin, corn or pumpkin bread, any kind of grain (cooked rice, farro, barley), or omit the starch and pump up the veg.

Fruits, veg and nuts: Begin with a saute of carrots, celery and onions and then add in your favorites: mushrooms, roasted root vegetables, shredded cabbage or Brussels sprouts, spinach, fresh apples or pears, raisins or other dried fruits like dates, apricots, currants or cranberries. I also like a bit of crunch in my dressing and often add walnuts, pecans, hickory nuts, chestnuts or almonds.

Herbs & seasonings: I always add fresh parsley to dressings. Plus rosemary, sage, chives, thyme or lemon/orange zest.

Here's a few of my favorite combos. All include chopped, sauteed carrots, onions and celery in addition to:

• Corn or pumpkin bread, cooked breakfast sausage, dried cranberries, pecans and sage
• Cinnamon bread, bacon, fresh apples, walnuts and rosemary
• Rice, dried apricots, almonds, thyme and lemon zest
• Skip the starch: Mushrooms, spinach, walnuts or pine nuts, parsley, blue cheese (I like this in a rolled beef roast).

Slice and cube bread. Toast cubes in a 350 degree oven for 10 minutes to dry.

Start by cooking bacon in butter. Using two fats enhances flavor of the finished dressing.

While bacon cooks, chop onion, carrot and celery.

Saute veg until onions are translucent, about 10 minutes.

While veg cooks, chop herbs. I use a mix of parsley and sage.

In a large bowl, combine bread, cooked bacon, sauteed
veg, pecans, cranberries and herbs. Toss to combine.

Mix in 3 cups stock. Allow bread to absorb liquid. Add more stock
if necessary. Bread should be moist, but still hold together.

Place in a 9x13 pan. Cover with foil bake at 375 degrees
for 30 minutes. Uncover and bake an additional 15 minutes.

Traditional Poultry Dressing

Makes 10 servings

2 Tbsp butter

4 slices thick cut bacon, chopped

2 carrots, peeled and chopped

2 celery stalks, chopped

1 large onion, chopped

8 cups bread cubes, toasted if fresh

1 cup pecans

1 cup dried cranberries

3 Tbsp fresh parsley chopped

2 Tbsp fresh sage, chopped

3-4 cups poultry stock

Preheat oven to 375 degrees. In a large pan, saute bacon in butter until bacon is crispy. Remove bacon and drain on a paper towel. Saute carrots, onion and celery in remaining fat in pan until vegetables are softened and onion is translucent, about 10 minutes. While veg is cooking place bread cubes to a large bowl. Add cooked bacon, veg, pecans, cranberries and herbs to bread. Toss to combine. Add 3 cups stock, allow bread to soak all stock. Add up to another cup, if necessary (liquid required depends on dryness of bread). Place in a 9x13 baking dish and cover with foil. Bake 30 minutes. Uncover and bake an additional 15 minutes. Serve.

Baking Now Tour: Petit Fours

Welcome to the Baking Now Tour! I'm excited to be a part of a conversation of favorite holiday treats. In case you're unfamiliar with Baking Now, a new tour stop features a cherished recipe each Tuesday until Christmas. Guests also have a chance to win an ebelskiver pan! My friend Beth over at More Than Oregano organized the tour and has all the details (including how to enter the contest).

I have a love of baking that started with my grandma and mom, two fantastic bakers who eschewed store bought baked goods. Homemade dessert was a part of every meal. I didn't really eat commercial confections until I started visiting the homes of my friends. And, to my young way of thinking, I thought my friends were SO LUCKY! Oreos were the bomb!

Growing up we made a handful of Christmas cookies, most of which were offered on party buffets. Desserts at our sit-down meals were cakes and pies. The recipe below is a combination of cake, pie and cookie: white cake, filled with lemon curd all in a bit-sized package. My no-nonsense grandma would've found these Petit Fours fancy, and I know she would've loved them!

I usually begin my holiday baking in late October. In addition to seeking out cookies that are unique, I need cookies that freeze well. I like being able to pull them from the freezer, fill a box and give to clients, friends and family. Frozen cookies also make entertaining easy - I have dessert ready to go should guests drop in.

These Petit Fours are the perfect two-bite after dinner sweet. The cake has a fine, tender crumb, reminiscent of a traditional white wedding cake. If you don't like white cake, substitute your favorite cake flavor (any 9-inch, two layer recipe will work).

I filled the cakes with lemon curd which is best made a day in advance. If you don't want to make curd, feel free to use commercially prepared or your favorite cake filling, jam, fondant, etc. This method can yield a variety of flavor combinations (I especially like chocolate cakes with peanut butter filling for Ohio State tailgates).

Happy Holidays y'all! Wishing you a bountiful table surrounded by people you love.

Make the lemon filling. I use a makeshift double boiler: place
a pot on the stove. Fill with 2-3 inches of water.

Place a bowl on top of the pot. Make sure the pot doesn't sit in the water.

Combine filing ingredients in the bowl. Cook
and stir over medium heat for 15 minutes.

The curd is ready when it coats a spoon. Resist the urge to
continue cooking as the curd will continue to thicken as it cools.

Cover and chill in refrigerator overnight. The filling will become very thick.

Make the cake. Begin by greasing a 12"x17" baking sheet. Line with
parchment paper, leaving an overhang. Grease paper.

Cream together butter, shortening, baking powder, sugar, salt and extracts until fluffy.

Add egg whites, flour and milk. Batter will be creamy and light.

Spread batter evenly in prepared pan. Bake & cool.

Using paper overhang, lift cooled cake from pan.

Slice in half, making two 12" x 8.5" halves. Spread lemon filling on one half.

Stack other half of cake on top of filling.Trim cake to 
even edges. I usually remove 1/2 inch from each side.

Cut cake into 1.5" x 1.5" squares.

Make fondant: Melt chocolate. Combine with
powdered sugar, corn syrup, hot water and vanilla.

To coat, place cake on fork. Use a spoon to drizzle fondant over cake. 
Set covered cake on cooling rack to dry. If fondant becomes 
thick, place bowl over a pot of simmering water to warm.

If desired, decorate dipped cakes with colored sugar or piping icing.

Allow fondant to dry. Serve or place in freezer and consume within three months.

Lemon Filling
Makes 1 1/2 cups
This tangy filling pairs well with white cakes, but is also great served with fresh berries. Resist the urge to cook more than 15 minutes. While the curd will seem loose, it thickens as it cools. It's finished when it coats the back of a spoon.

4 large egg yolks
1/2 cup lemon juice
zest of 3 lemons
1/8 tsp salt
1 1/2 cups sugar
6 Tbsp butter, cut into pieces
Combine all the ingredients in a double boiler. Cook and stir for 15 minutes. Remove from heat, place in a bowl and place plastic wrap coated with cooking spray directly on curd to prevent a skin from forming. Refrigerate overnight.

Cake

Makes 26-30 finished petit fours

8 Tbsp butter, softened

1/2 cup vegetable shortening

1 Tbsp baking powder

1 3/4 cups superfine sugar

3/4 tsp salt

2 tsp vanilla extract

1 tsp almond extract

5 large egg whites

2 3/4 cups cake flour

1 cup milk

Preheat oven to 350 degrees. Grease a 12"x17" rimmed baking sheet. Fit with parchment paper leaving overhang on sides. Grease the parchment paper. 

In a large mixing bowl cream together butter, shortening, baking powder, sugar, salt and extracts until fluffy, about 5 minutes. Add egg whites, one at a time, beating after each addition. Stir one-third of the flour into mixture, then half the milk, another third of the flour, remaining milk and remaining flour. Scrape the bottom and sides of bowl occasionally.

Pour batter into prepared pan. Bake at 350 degrees for 23-25 minutes. Cool completely. Lift cake out of pan using parchment paper. Set aside.

Poured Fondant

2 cup white chocolate chips
8 cups (2 lb.) confectioner's sugar
1/2 cup light corn syrup
1/2 cup plus 2 Tbsp hot water
2 teaspoon vanilla extract
pinch of salt

Melt the white chocolate in the microwave, stirring until smooth. Sift sugar into a large bowl. Add the corn syrup and hot water to sugar, stirring until smooth. Stir in melted chocolate and vanilla to the sugar mixture. If the mixture is too thick to pour, reheat it briefly over a pot of simmering water. The mixture pours smoothly at about 100°F.

Assemble
Cut cake in half to make two 12" x 8.5". Spread 1 1/2 cups filling evenly over one of the pieces. Place the second cake half on top. Trim edges. Cut cake into 1 1/2" strips. Cut each strip into 1 1/2" wide pieces.

Using a fork, dip bottom of each cake into warm fondant. Using a spoon, drizzle additional fondant over top and sides to encase cake. Set petit four on a cooling rack. Decorate if desired. Let fondant completely set up. Serve or place in freezer and consume within three months.

Pumpkin Soup

When I need a quick dinner, soup often fits the bill. This pumpkin soup comes together fast and pairs well with BLTs or a salad topped with cranberries, pecans and blue cheese. It's also perfect for fall and I've even served this as a first course to the Thanksgiving meal.

I like the flavor of puree made from roasted pumpkin. If you don't want to make your own, substitute commercially canned pumpkin. If you're looking for a lighter soup, feel free to omit the milk or half & half. The pumpkin flavor is so delicious, you'll never miss it. Top the soup with roasted pumpkin seeds, pecans, hickory nuts or chestnuts.   

Cook the onions in margarine. Add a can of chicken stock. Cook until onions are
tender. Puree, add pumpkin, remaining broth and seasonings and simmer 10 minutes.

Add milk or half & half, if desired. Warm but do not boil. Serve.

Top with roasted pumpkin seeds or nuts. Perfect
accompaniment to a sandwich or salad.

Pumpkin Soup

1 cup chopped onion
2 Tbsp margarine

3 cups chicken broth, homemade or canned

15 ounces (scant 2 cups) pumpkin puree, fresh or canned
1 tsp salt
1⁄4 tsp ground cinnamon
1⁄8 tsp ground ginger
1⁄8 tsp ground black pepper

1 Tbsp brown sugar
1 cup milk or half and half, optional

Saute onion in margarine in a medium saucepan until tender. Add half of chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Transfer broth mixture into the container of a blender or processor (or use an immersion blender). Process until smooth.

Add remaining broth, pumpkin, salt, ground cinnamon, ground ginger, ground pepper and brown sugar; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally. Stir in milk or half & half, if desired. Heat through but do not boil. Ladle into individual soup bowls. 

Cider Doughnuts

The first time I had cider doughnuts I was traveling with the hub through Vermont in the fall. We stopped at Cold Hollow Cider Mill, where in addition to cider, they sell fresh, hot doughnuts just pulled from the fryer. It's impossible not to buy a doughnut (or six). This recipe is reminiscent of those treats.

Although baked, these cake doughnuts have all the flavor of the fried version. They're tender, sweet and since they don't require yeast, come together fast. You'll need a doughnut pan - both sizes (regular and mini) will work with this recipe. I like a coating of cinnamon sugar, but you can also roll in powdered sugar or dunk in a glaze.

They're great for breakfast but I've also used as a base for dessert: just top with a dollop of ice cream and drizzle with caramel sauce. These doughnuts don't hold well, so eat them the day their made.

Lightly coat a doughnut pan with non-stick spray. I like mini doughnuts.

Combine batter ingredients. The batter will be fluffy.

Fill the wells. I sometimes place the batter in a piping bag to make the job easier.

Bake doughnuts, cool five minutes and turn out of pan.

Roll in your choice of cinnamon-sugar, powdered sugar or glaze.

Mini doughnuts for breakfast! Pretty and delicious.

Cider Doughnuts
Adapted from King Arthur Flour
Makes about 24 mini doughnuts

2 tablespoons soft butter
2 tablespoons vegetable oil
1/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons boiled cider or thawed frozen apple juice concentrate
1 large egg
1 teaspoon baking powder
1/8 teaspoon baking soda
1 1/4 cup all-purpose flour
1/2 cup milk

Preheat the oven to 400°F. Grease a standard or mini doughnut pan. Beat together the butter, oil, sugar, salt, and spices. Beat in the boiled cider, then the egg. Scrape the bottom and sides of the bowl.

Whisk together the baking powder, baking soda, and flour. Stir the flour mixture into the wet ingredients alternately with the milk, beginning and ending with flour. Spoon the batter into the pan, smoothing the tops.

Bake the doughnuts for 10-12 minutes for a standard doughnut or 7-9 minutes for mini doughnuts, until a cake tester inserted into one comes out clean. Remove them from the oven, wait 5 minutes, then turn out onto a rack to cool. Roll in powdered sugar or cinnamon-sugar mixture.

My Favorite Pumpkin Pie

We grow a few varieties of eating pumpkins. Each fall we pick and process the crop into puree that we freeze for use in baked goods throughout the year. The flavor of a Fairytale or Long Island Cheese pumpkin is richer and more complex that commercially canned pumpkin.

A freezer full of pumpkin inspires me to find new ways to use it. The puree can be used in both sweet and savory dishes. I like it in cakes, scones and muffins as well as soups. My latest favorites include pumpkin cinnamon rolls and pumpkin mousse. And of course, pie. We eat pumpkin pie September through March.

I've tried lots of recipes, but Libby's Famous Pumpkin Pie is the best version of a traditional pie. It's easy, fast and has a good balance of spices that compliment, rather than overpower, the pumpkin flavor. It's delicious plain or with a dollop of whipped cream.

A Long Island Cheese pumpkin on the vine.

A few large pumpkins provide lots of puree.
This will hold in the freezer for a year.

Prepare a 9-inch crust. Here's my favorite crust recipe.

Combine sugar, spices and salt. I like to pass
my spices through a sieve to break up clumps.

Add eggs, pumpkin and evaporated milk. Pour into pie shell.

Bake in a 425 degree oven for 15 minutes. Reduce temperature to 350 degrees
and bake for 40 to 50 additional minutes. Cool 2 hours before cutting. 

If desired, top with homemade whipped cream.

Libby's Famous Pumpkin Pie
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
15 oz. fresh or canned pumpkin puree
1 can (12 fl. oz.)  evaporated milk
1 unbaked 9-inch (4-cup volume) pie shell
Whipped cream (optional)

Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.

Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Homemade Pie Crust

My love of pie started with my grandmother. When making a pie, she filled the leftover crust remnants with fruit filling (often apple) and twisted it up to form a dumpling. With more crust than a traditional piece of pie, we ate the dumpling in a bowl topped with milk.

While I don't often make those sweet dumplings today, I do make lots of pies. Fruit, cream, nut, even savory pies frequently appear on our table. I didn't start making pies until my late twenties when I realized good pies were hard to come by and if I wanted one, I'd have to make it.

The best crusts, both tender and flaky, are a combination of two fats. I typically use shortening, and since we process a hog each year, a bit of lard. If that doesn't sit well with you, consider using a combination of shortening and butter.

This recipe is a combination of several recipes. I've used it for years and find it nearly foolproof, easy and delicious. The pastry is easier to roll if it's refrigerated for 30 minutes before using, but depending on time, I often use it as soon as it's made.

This recipe makes one crust. For a double-crust pie, double the ingredients and roll half the dough for each crust. If your recipe calls for a pre-baked pastry, place crust in pie plate and line with a sheet of parchment paper. Fill crust with dried beans (or, omit paper and beans and thoroughly dock crust with the tines of a fork). Bake in a 425 degree oven for 10-12 minutes.

Combine flour and salt. Cut in fat. Add water, shape into
a disk, wrap in plastic and refrigerate for 30 minutes.

Roll crust on a liberally floured surface. Roll from the center out to keep crust even thickness.

Place in pie plate: Make sure crust loosened from counter by
running a spatula under dough.  Flip half of dough over rolling pin.

Lift dough using pin. Place in pin in center of pie plate. Unroll pastry into plate.  

Gently push dough into corners of the plate. 

Trim dough and flute edges. Use in recipe.

Pie Pastry
Makes one crust for 9 inch pie
1 cup flour
1/2 tsp salt
1/3 cup shortening plus 1 Tbsp lard
3-4 Tbsp cold water

Combine flour and salt. Cut in shortening until you have a mix of large and small pieces of fat. Add water, 1 Tbsp at a time just until dough comes together. Do not overmix. Shape dough into a disk, wrap in plastic wrap and refrigerate for 30 minutes. Roll dough, place in pie plate and use in recipe.

A note about using a food processor to make pastry: I prefer a pastry blender, rather than a food processor to cut in the fat. Pastry that's made in a food processor can be easily over processed, developing a texture of fine sand. An over processed crust will be mealy rather than flaky.

Homemade Applesauce

One of my favorite side dishes is applesauce. It's perfect with everything from roasted meats to lunchmeat sandwiches. Making and preserving a big batch in the fall means I always have quick side dish ready throughout the year.

The best sauce is made using several variety of apples. I often refer to an apple usage chart before heading to the orchard. I like to include Golden Delicious and Rome and toss in a third variety based on what's available and the advice of my grower.

I can and freeze the sauce, depending on time and freezer space (we usually get a side of pork in the fall, and I need room in the freezer for holiday cookies). It's one of the few foods that is equally delicious fresh, frozen or canned.

Depending on the flavor of the apples, I'll add a bit of sugar or honey for sweetness and a sprinkle of cinnamon. Feel free to season as you like - purists can leave out sugar and spices entirely. Using a food mill eliminates the need to peel the apples (and saves a lot of time). The mill removes seeds and peels, and produces a smooth sauce. However, if you prefer a chunky sauce, you'll want to forgo the mill, peel the apples and after cooking, mash the apples slightly with a potato masher.

We have a consistently underperforming apple tree. Glad for our local orchards! 

Wash apples and place in a stockpot with water. I don't
peel as the food mill will separate the peel from pulp.

As apples cook, stir frequently to prevent sticking. 

While apples cook, prepare jars. Wash jars, lids and rings in hot soapy
water. No need to sterilize jars if process time is 10 or more minutes.
Ball lids no longer require heat treatment (simmered in boiling
water). Just wash and place on jars.

Several varieties of food mills are available. I use the KitchenAid attachment (left)
which makes really quick work of fruits and vegetables. However, the old
school hand mill on the right works perfectly and is less expensive. 

Cooked apples are added to the top. An auger forces the fruit through the mill.
Sauce comes out bottom into the glass bowl and skin/seeds come out the
tiny opening to the right and fall into the  stainless steel bowl.
The process is very efficient with little waste.

Finished sauce should round up on a metal spoon.

Fill jars, wipe rims and adjust lids.

Let jars cool on the counter 12 hours before storing. 

Applesauce
Adapted from the Ball Blue Book Guide to Preserving
Yield: about 6 pints

8-10 lbs apples
1 to 1 1/2 cups water
1-2 cups sugar
Cinnamon or nutmeg to taste, optional

Wash apples. Peel if desired and quarter. Combine apples and water in a large stockpot. Cook over medium heat until soft, stirring to prevent sticking. Remove from heat and pass mixture through a food mill. Return pulp to stockpot. Add sugar and spices, if desired. Bring applesauce to a boil.

Ladle hot applesauce into jars, leaving 1/2-inch headspace. Remove air bubbles, wipe jar rim and adjust lids. Lower jars into simmering water, making sure water covers jars by at least 1 inch. Begin timing when water boils. Process pints or quarts 20 minutes. Turn off fire, remove canner lid and let jars cool 5 minutes before removing from canner. Cool jars 12 hours, remove rings, wipe jars and store. Consume within one year.

To freeze: After passing apples through food mill, add seasonings, if desired. Do not reheat. Place sauce in freezer containers and place in freezer. Consume within one year.