Camille’s Pumkin Cookies

November 18, 2010

Camille’s Pumpkin Cookies


1 cup unsalted butter

1 cup sugar

1 cup cooked, pureed pumpkin (fresh or canned)

1 egg

1 teaspoon pure vanilla extract

2 cups unbleached flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon freshly grated nutmeg

1 cup walnuts, coarsely chopped

1 cup raisins

Icing: (optional)

2 cups sifted confectioners’ sugar

1/4 cup butter, softened

1 teaspoon vanilla

3 tablespoons whipping cream, fresh orange juice or rum


Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add pumpkin, egg and vanilla and mix well. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir into butter mixture until well blended. Add nuts and raisins. Drop by teaspoonful onto parchment covered baking sheet, about 2 inches apart. Bake about 15 minutes, or until golden. Cool.

Icing: Cream confectioners’ sugar and butter. Add remaining ingredients and beat until smooth. (If icing is too thin, add more confectioners’ sugar; if too thick, add more cream, orange juice or rum.) Drizzle over cookies.

Camille added a cup of chocolate chips and a whole can of pumpkin.  If you decided to add chocolate chips and more pumpkin then bake the cookies for 20 minutes instead of 15.

Sweet Potato Casserole

November 17, 2010

Sweet Potato Casserole

2 Cans (16 ounces) Drained Yams

1 Egg

¼ Cup Orange Juice

2 Tablespoons Packed Light Brown Sugar

20 Regular Size Marshmallows

¼ Teaspoon Salt

1/8 Teaspoon Cinnamon

3 Tablespoons Softened Butter

Mix all ingredients except marshmallows into a mixing bowl, beat until fluffy.  Spoon into greased 1 ½ quart casserole dish and bake uncovered at 350° F for approximately 25 minutes.  Remove from the oven. Top with marshmallows and continue baking until marshmallows are puffed and lightly browned.  Serves 8

Cranberry Sauce

November 16, 2010

Cranberry Sauce


1 Cup Sugar

1 Cup Orange Juice

4 Cups Fresh Cranberries

3 Tablespoons Orange Zest

Wash and pick through cranberries.  Bring orange juice and sugar to a boil in sauce pan.  Stir to dissolve sugar.  Next add the cranberries, orange zest and return to a boil.  Reduce heat and simmer for approximately 10 minutes or until cranberries burst. 

Remove from heat and completely cool at room temperature.  Chill in the refrigerator.  Cranberry sauce will thicken as it cools.  Makes approximately 2 ¼ cups.

Sausage Stuffing

November 16, 2010

Sausage Stuffing


  • 1 pound sweet Italian sausage
  • 1 stick unsalted butter
  • 2 medium-large onions, chopped fine
  • 1 1/2 pounds fennel bulbs stalks chopped fine
  • 2 teaspoons fennel seeds, chopped fine
  • 1/4 cup Calvados (Apple Brandy from Normandy)
  • 2 teaspoons dried thyme, crumbled
  • 2 teaspoons dried tarragon, crumbled
  • 5 cups corn bread for stuffing


In a 10- to 12-inch heavy skillet cook sausage over moderately high heat, stirring and breaking up lumps with a fork, until no longer pink. Transfer sausage to a large bowl.

Add butter to fat remaining in skillet and cook onions, chopped fennel, fennel seeds, and salt to taste over moderate heat, stirring, until fennel is softened, about 10 minutes. Add Calvados, thyme, and tarragon and cook, stirring, until most liquid is evaporated. Add mixture to sausage with corn bread to combine well. Season stuffing with salt and pepper and cool completely. Stuffing may be made 2 days ahead and chilled, covered.

Makes about a 10 cups, enough to stuff a 12- to 14-pound turkey with extra to bake on the side

Victoria’s Traditional Pumkin Pie

November 14, 2010

Victoria’s Traditional Pumpkin Pie


Pre-heat oven to 350°


2 Cans Pumpkin (15 oz each)

1 Cup Heavy Whipping Cream

4 Large Eggs

1 Cup White Sugar

1 ½ Teaspoons Vanilla Extract

1 ½ Teaspoons Ground Cinnamon

¾ Teaspoon Ground Ginger

¼ Teaspoon Ground Allspice

¼ Teaspoon Ground Nutmeg

¼ Teaspoon Ground Cloves

1 Teaspoon Salt

2 Tablespoons Butter

10” Pie Shell

Pre-heat oven to 350°

In a large bowl: mix pumpkin, whipping cream, eggs and vanilla extract.  In a separate bowl combine sugar, salt, cinnamon, ginger, allspice, cloves and nutmeg.  Next: Add sugar and spice combination into pumpkin mix and stir together.  Pour into a prepared pie shell and dot with butter.  Bake for 45 to 55 minutes (or until filling is set) on lowest oven rack. When done remove, cool and serve at room temperature.  Can be served with whipped cream. 


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