When you’re planning your Thanksgiving dinner, you’ll probably be looking for some traditional pie recipes.  Along with this classic pie filling, I recommend making the “Pure Butter Pie Crust” to enhance and highlight this warm and spicy sweet filling.

8 cups peeled and sliced granny smith apples (or other tart apples)
2 tablespoons all purpose flour
1 cup sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
Dash of salt
2 teaspoons fresh lemon juice
2 tablespoons butter
1 egg yolk
1 tablespoon water

Preheat oven to 375F.
In a large bowl combine apple slices, sugar, flour, cinnamon, nutmeg, salt, and lemon juice.

Place mixture into homemade buttery pie crust.   On a lightly floured surface, roll remaining pastry dough and cut into strips.  Place strips on top of apple pie making a crisscross pattern.  Mix the egg yolk and water in a small bowl and lightly brush the top of the pie.

Bake for approximately 45 minutes.
Serve warm topped with vanilla ice cream or whipped cream.

With Thanksgiving coming soon, we’re getting our favorite recipes together.  If this is the year you attempt your own homemade pie crusts, you might as well start with this crust.  It’s made with all butter, not shortening, so you know it’s special!

1 ½ cups sifted flour
½ cup chilled butter cut into cubes
½ teaspoon salt
3 tablespoons cold water

Makes 1 9-inch pie crust

Combine flour and salt in a large bowl. Add the butter cubes and blend with a fork or your fingers until mixture is well blended.  Gradually add the water, 1 tablespoon at a time, mixing the dough gently after each addition.

Once dough is well blended shape into a large ball, wrap in plastic wrap and place in refrigerator for approximately 20 to 30 minutes.

Remove the dough from fridge and place on a floured surface.  Using a rolling pin, roll dough to form a 10 to 11 inch circle.  Line a 9 inch pie pan with dough and chill until ready to use.  You may reserve any remaining dough to top pie crust with lattice design.

We normally like to add a dollop of whipped cream to a plain pumpkin pie, but with this recipe the topping is already included.  This pie is wonderfully smooth and creamy, and the sweet topping just finishes it perfectly!

Pie filling:

2 cups pureed pumpkin
2 eggs (beaten)
1/2 teaspoon salt
1 1/4 cups brown sugar
1 (12 ounce) can evaporated milk
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 cup butter (melted)

1 pie crust

Preheat oven to 350 degrees F.

In a large bowl, combine all ingredients and mix well.  Pour batter into pie crust.  Bake in preheated oven at 350F for approximately 60 minutes or until set through.

Topping:

1 pkg cream cheese
1 cup whipped cream
½ cup powdered sugar

Blend all ingredients together and use to top pie.

What better way to welcome the harvest season than with these two classic flavors!  The cranberries add a nice tangy bite to this down-home style pumpkin bread.

2 1/4 cups flour
2 teaspoons baking powder
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
2 eggs (beaten)
1 cups brown sugar
1 (15 ounce) can pumpkin puree
1/2 cup vegetable oil
1 cup fresh or dried cranberries

Preheat oven to 350 degrees F.

In a large bowl combine flour, baking powder, sugar, pumpkin pie spice and salt.  Mix well.  In a separate bowl, combine pumpkin, eggs and oil.  Mix well.  Add pumpkin mixture to flour mixture and stir well.  Fold in the cranberries.

Transfer mixture to two lightly greased loaf pans.  Bake in a preheated oven at 350F for approximately 45 to 55 minutes or until golden and baked through.  Cool for 5 minutes in pan before removing to wire rack to cool completely.

Every Autumn, I dig out all my favorite pumpkin recipes and this one is always front and center.  You can easily turn these pumpkin muffins into an even more special treat by topping with a cream cheese frosting.

2 cups flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
2/3 cup brown sugar
1 teaspoon vanilla extract
1 cup pumpkin puree
2 eggs (beaten)
1/2 cup chopped pecans

Preheat oven to 350 degrees F.

In a large bowl, combine flour, baking soda, baking powder, brown sugar, cinnamon and salt.  Mix well.  In a separate bowl, combine pumpkin puree, eggs and vanilla.  Add pumpkin mixture to flour mixture until just combined.  Do not over mix.  Fold in chopped pecans.

Spoon batter into lightly greased or lined muffin tin and fill to 2/3 full.  Bake in preheated oven at 350F for approximately 20 minutes or until golden and baked through.  Cool in muffin tins for 5 minutes until removing to wire racks to cool completely.

When you start gathering your recipes together for the fall and winter holidays, be sure to include this classic sweet potato dish.  Kids adore it (of course, it has marshmallows), but even the adults will find this recipe very satisfying.  I like the addition of the orange juice just for another layer of flavor.  You can, of course, substitute cooked and mashed sweet potatoes instead of the canned version.

2 (15 ounce) cans sweet potatoes
1/4 cup orange juice
3/4 cup all-purpose flour
1/2 cup white sugar
1 tsp ground cinnamon
1 pinch salt
1/2 cup margarine
1 1/2 cups miniature marshmallows

Preheat oven to 350 degrees.  If using canned sweet potatoes, drain well and place in a shallow baking dish.  If using whole sweet potatoes, peel and cook, drain and mash well, then place in shallow baking dish.

Pour orange juice over the top of potatoes.

In a separate bowl, mix together flour, sugar, cinnamon and salt.  Add margarine and cut in with a pastry blender until mixture is crumbly. Top potatoes with the crumb mixture being sure to cover the potatoes completely.

Bake 25 minutes or until heated through in a preheated 350 degree oven.  Add marshmallows to top and broil until marshmallows are slightly brown.

When the weather starts to get chilly, we start thinking of ways to build up our immune system to fight off those colds.  Green tea is loaded with antioxidants, so it’s only natural that we’d want to find as many ways to enjoy it as we can.  This is one smoothie that not only satisfies, but fortifies!

1 cup boiling water
4 Green Tea with Mandarin Orange Flavor Tea Bags
1/2 teaspoon sugar
1 ripe banana
1/2 cup ice cubes

Place the tea bags in the boiling water and steep for 2 to 3 minutes.   Remove the tea bags.  Add the sugar and stir to dissolve.  Place in the refrigerator and chill about 30 minutes.

Place the chilled tea in the blender.  Add the banana and ice cubes.  Blend until smooth and creamy.

Serves 2

Just because it’s starting to get wintry outside, doesn’t mean we can forget about our fruit servings each day!  Winter fruits are a much welcomed colorful and flavorful addition to a simple green salad.  The dressing is very simple and just serves to highlight the sweet fruit topped greens.

1/4 cup olive oil
1/4 cup orange juice
2 tablespoons rice wine vinegar
1 tablespoon honey
1/4 teaspoon black pepper

8 cups mixed salad greens

1 pink grapefruit, in segments
1 orange, in segments
1 pear, sliced
1 cup grapes, seedless
1/2 cup dried cranberries

Pour the olive oil, orange juice and vinegar into a small bowl.  Whisk slightly to combine.  Add the honey and whisk briskly until the honey is completed blended in.  Sprinkle in the pepper and stir to incorporate the ingredients together.

Place the salad greens on a plate.  Top the greens with the grapefruit segments, orange segments, pear slices, grapes and cranberries.  Drizzle the dressing over the entire salad.

Butternut squash are so beautiful this time of year.  I’m always looking for new ways to serve this squash so my family won’t tire of eating them.  This dish is both colorful and flavorful.  If your kids are a little timid about the spinach, you can actually serve this dish over lettuce, rice, or even pasta.  Just add extra cheese and your kids will dig right in.

3 cups butternut squash, peeled and coarse cut
1 tablespoon olive oil
1/4 teaspoon black pepper

2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon brown mustard
1/8 teaspoon black pepper

2 (15 ounce) cans cannellini beans, drained and rinsed
3 garlic cloves, minced
1 tablespoon sage

1 pound fresh spinach
1/8 teaspoon black pepper

1/4 cup Romano cheese, grated

Preheat oven to 350 degrees. Spray a cookie sheet with a non stick cooking spray.

Coat the squash with 1 tablespoon of olive oil. Sprinkle the squash with 1/4 teaspoon of pepper.  Place the squash on the prepared cookie sheet.  Bake 25 minutes or until fork tender.

Place 2 tablespoons of the olive oil and the vinegar into a mixing bowl.  Whisk to combine.  Add the brown mustard and 1/8 teaspoon of pepper.  Whisk to incorporate the ingredients together.

Place the beans in an oven safe dish, add the squash, vinegar mixture, garlic and sage.  Toss together gently to combine and return to oven to warm through for 5 minutes.

Meanwhile, pour a tablespoon of olive oil into a skillet over medium heat. Add the spinach and cook until just wilted, about 5 minutes.  Sprinkle with black pepper and remove the spinach from the heat.

Remove squash-beans mixture from oven and serve over the wilted spinach.  Top with the Romano cheese.

This soup can stand its ground against any simmer-all-day soup… especially when you’re in a hurry to get those tummies warmed up! In about 30 minutes you can serve your hungry family a hearty soup that’s sure to please.

1 cup chicken broth
1/2 cup potatoes peeled and chopped
1/4 cup celery chopped
1/4 cup carrots chopped
1/4 cup sweet red pepper, chopped
1 cup skim milk
2 tablespoons flour
1/4 cup shredded American cheese, or mild cheddar
Dash ground nutmeg

Combine broth, potatoes, celery, carrots and sweet red pepper in a large pot. Bring to boil over medium high temperature. Reduce heat, cover and simmer 10 to 12 minutes or until vegetables are tender.

In a small mixing bowl combine milk and flour. Mix until smooth. Pour milk mixture into broth. Cook stirring continuously until thick and bubbly. Continue to cook 1 minute more.

Stir in cheese and continue to stir until melted. Sprinkle with nutmeg and serve hot with crusty bread and butter.