Apple Pumpkin Pie
Your family and friends will gobble down this instant-new-favorite pie this Thanksgiving! Scrumptious apples under the pumpkin filling put a sweet and savory spin on this traditional holiday dessert. Prep Time: 10 minutes. Cook Time: 50 to 55 minutes. Chill Time: 2 hours. Yield: 8 servings
1/4 cup Alter Eco
Sugar 1/4 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground cloves
1/4 cup Karo Dark
Corn Syrup OR Karo Lite Syrup 1 cup canned pumpkin
1 can (5 fluid ounces) evaporated milk
1 can (21 ounces) apple pie filling
1 unbaked deep dish pie crust (9 inch)
Note: You may substitute ¾ tsp. pumpkin pie spice for the ground cinnamon, ginger and cloves.
Preheat oven to 425°F.
Mix sugar, salt, cinnamon, ginger and cloves in a bowl.
Add egg and beat slightly.
Add Karo syrup, pumpkin and evaporated milk.
Spread apple pie filling in pie crust.
Gently pour pumpkin filling over the apples.
Bake for 15 minutes.
Reduce oven temperature to 350°F and continue baking for 35 to 40 minutes, or until knife inserted in pie center comes out clean.
Chill a minimum of 2 hours before serving.
Serve with whipped Clover Stornetta Heavy
Whipping Cream, if desired.
Basic Pie Crust Recipe
The following recipe makes enough dough for two 9-inch Apple Pumpkin Pies.
2 ½ cups all-purpose flour, spooned and leveled
1 tsp. salt
1 tsp. Alter Eco sugar
16 tbsp. (2 sticks) cold Clover Stornetta unsalted
butter, cut into pieces¼ to ½ cup ice water
This recipe makes 2 disks for a single pie with a top and bottom crust or two pies without a top crust.
In a food processor, combine flour, salt, and sugar; pulse to combine.
Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.
Sprinkle with ¼ cup ice water.
Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to ¼ cup more water, 1 tbsp. at a time). To help ensure a flaky crust, do not over-process.
Transfer half of dough (still crumbly) onto a piece of plastic wrap.
Form dough into a disk ¾ inch thick; wrap tightly in plastic.
Refrigerate until firm, at least 1 hour, and up to 3 days. Repeat with remaining dough.
Line pie plate with crust and flute edges, if desired.
Refrigerate crust for 40 minutes OR freeze for 20 minutes.
Place aluminum foil on bottom of crust; weigh foil down with pie weights or dry beans.
Cover the rest of the pie crust with foil.
Bake at 375°F for 25 minutes.
Remove from oven and cool.
Unwrap crust and add filling.
Bake as recipe directs.
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Luuuu-cy. You got some bakin’ to do.
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Velvet Fudge Brownies
Less cakey than traditional brownies, these little chocolate bombs are so dense and rich, you won’t mind cutting them into 2-inch squares. Perfect for the true chocolate lover, these Velvet Fudge Brownies are a signature party favorite.
8 tbsp. Clover Stornetta
butter 2 bars Alter Eco
Velvet Chocolate ½ cup all-purpose flour
½ tsp. baking powder
½ tsp. salt
½ cup Alter Eco Golden Brown, Unrefined Mascobado Ground
Cane Sugar 2 eggs
1 tsp vanilla
1 cup walnuts, chopped
Preheat the oven to 350°f.
Butter an 8”×8″ baking dish liberally.
In a medium-sized mixing bowl, mix together the flour, baking powder, and salt until combined and set aside.
Melt the butter and chocolate in a medium sized nonmetal mixing bowl in the microwave or stainless steel mixing bowl over boiling water (creating a double-boiler).
Do not let mixture overheat. Remove the chocolate from the microwave or stove and let cool slightly.
Mix in the sugar, eggs, and then vanilla and stir until well combined.
Stir in walnuts.
Fold in the flour mixture gently until just combined.
Do not over-mix. Bake at 350° for 20 minutes or until outside edge develops a crust but center is not completely firm. A toothpick inserted in the center should come out with a few crumbs of chocolate.
Carefully cut into 1½–2 inch squares.
Remove from pan and serve at room temperature.
The brands of ingredients are suggested based on the availability of
grocery store coupons on www.CommonKindness.com.
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No-Bake Thumbprint Cookies
These cookies are easy and fun to make, and the gem-like colors of the fruit preserves make them great for holiday celebrations. Use a variety of Mediterranean Organics
Fruit Preserves to create a rainbow of colors and fruity flavors. Makes about 2 dozen.
¾ cup pitted dates
3 cups Country Choice Organic Old Fashioned Oats (aka
quick oats) 1 ½ cup Woodstock
Almond Butter ½ cup Woodstock Farms
Shredded Coconut Zest and juice of 1 orange
½ teaspoon ground cinnamon
¼ teaspoon sea salt
¾ cup Mediterranean Organics Preserves
Place dates into a medium bowl, cover with hot water and set aside to let soak for 10 to 15 minutes.
Reserve 1/2 cup of the soaking liquid, and then drain dates well.
In a food processor, pulse oats until coarsely ground; transfer to a large bowl and set aside.
Transfer dates and reserved 1/2 cup soaking liquid to food processor and purée until smooth.
Add date mixture, almond butter, coconut, orange zest and juice, cinnamon and salt to bowl with oats and knead together to make a dough.
Roll dough into 24 balls, transferring them to a parchment paper-lined sheet tray as done.
Make an indentation in the middle of each cookie by pressing down with your thumb.
Spoon a bit of fruit preserves into each indentation.
Chill for at least one hour before serving.
The brands of ingredients are suggested based on the availability of printable grocery coupons on
www.CommonKindness.com, the free grocery coupons website that enables you to save money and help others.
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Elegant Turkey Stuffing
For many, the stuffing is the best part of the Thanksgiving feast. This fruity, aromatic recipe will have your guests making
yummy sounds throughout the meal. Serves 18. Prep time: 25 minutes.
1 cup Clover Stornetta
Butter 3 medium celery stalks (with leaves), chopped (1 ½ cups)
¾ cup finely chopped onion
9 cups soft Food for Life Ezekiel 4:9 Sprouted
Whole Grain Bread cubes (15 slices) ½ cup Woodstock Farms
Dried Cranberries, Blueberries, or Cherries 2 tbsp. chopped fresh or 1 ½ tsp. dried sage leaves
1 tbsp. chopped fresh or 1 tsp. dried thyme leaves
1 ½ tsp. salt
½ tsp. pepper
Melt butter over medium heat in a 10-inch skillet.
Cook celery and onion in butter, stirring frequently, until onion is tender.
Stir in about 1/3 of the bread cubes.
Place in large bowl, add remaining bread cubes and ingredients, and toss.
Stuff turkey just before roasting.
To bake stuffing outside of the turkey, place in greased 3-quart casserole or 13” x 9” x 2” rectangular baking dish, cover, and bake at 325°F for 30 minutes. Then, uncover and bake 15 minutes longer.The brands of ingredients are suggested based on the availability of
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“…nothing is too much trouble if it turns out the way it should.”
~ Julia Child ~
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