Ultimate Pumpkin Pie

This is simply my most favorite pumpkin pie recipe. It is like a pumpkin custard, made with eggs, sour cream and heavy cream. I found it on epicurious.com and it has been a staple in our home for years now.  It is smooth, creamy and just plain delicious. The addition of apricot preserves just kicks a simple pumpkin pie recipe up a notch!  It's surely a winner at your Thanksgiving!

Crust 1 1/4 cups all purpose flour 1/2 cup powdered sugar 1/2 cup (1 stick) chilled butter, cut into pieces 3 tablespoons whipping cream

Filling 3/4 cup sugar 1 tablespoon packed golden brown sugar 1 tablespoon cornstarch 2 teaspoons ground cinnamon 3/4 teaspoon ground ginger 1/4 teaspoon (generous) salt 1 16-ounce can solid pack pumpkin 3/4 cup whipping cream 1/2 cup sour cream 3 large eggs, beaten to blend

1/4 cup apricot preserves (Note: this is the secret)

For crust: Preheat oven to 350°F. Blend first 3 ingredients in processor until mixture resembles coarse meal. Add cream and process until moist clumps form. Gather dough into ball, flatten into disk. Wrap in plastic; chill 15 minutes.

Roll out dough on floured surface to 14-inch round. Transfer dough to 9-inch glass pie dish. Trim overhang to 1 inch. Fold overhang under. Make cut in crust edge at 1/2 inch intervals. Bend alternate edge pieces inward. Freeze 15 minutes.

Line crust with foil, pressing firmly. Bake until sides are set, about 10 minutes. Remove foil. Bake crust until pale brown, about 10 minutes more. Reduce oven temperature to 325°F.

Spread preserves over crust; pour in filling. Bake until filling puffs at edges and center is almost set, about 55 minutes. Cool on rack. Cover; chill until cold. (Can be made 1 day ahead.)

For filling: Using whisk, mix first 6 ingredients in bowl until no lumps remain. Blend in pumpkin, whipping cream, sour cream and eggs.

Spread preserves over crust; pour in filling. Bake until filling puffs at edges and center is almost set, about 55 minutes. Cool on rack. Cover; chill until cold. (Can be made 1 day ahead.)

Sweet Onion "Crack Dip"

I've been seeing this dip posted on several other blogs and was intrigued to make it myself.  I've always been a fan of spinach and artichoke dips, so this could possibly be good. This recipe can be found in

Bountiful: Recipes Inspired by Our Garden

 by Todd Porter and Diane Cu of  the blog

White on Rice Couple

(one of my favorite food blogs). Anyway, this recipe is super easy, has loads of flavor and is aptly named "crack dip"!

Ingredients

• 1 (8-oz) package cream cheese, softened/room temp
• 1 cup mayonnaise
• 1 cup freshly grated Parmesan cheese
• 1 cup diced sweet onion
• 1 T freshly cracked black pepper
• toasted Sourdough bread, French baguette, pretzel flats or crackers

Instructions

1. Preheat oven to 350 degrees.
2. In a large bowl, combine cream cheese, mayo, Parmesan, onion and pepper. Mix until thoroughly combined.
3. Spread the mixture into a 6-inch baking dish or small oven-safe dish. Bake for 40 to 50 minutes until ingredients are melted together and crust is a dark golden brown. The darker brown the crust, the better the flavors.
4. Serve hot with your favorite bread or crackers. The crispier the better.

This was really good!

Creme Brulee French Toast with Drunken Strawberries

cremebrulefrenchtoast

I found this recipe from epicurious.com a while back and it's been a staple for brunch menus at my house and I know many of my friends rave about it. I really love it. I added the drunken strawberries to the recipe to make it pop!  It's really good and so easy to make especially since you have to set it in the fridge over night and then just bake in the morning.  I love this and it's a crowd pleaser. If you don't have challah (Whole Foods has great loaves!) you can try other thick sliced bread.

Makes 6 servings

• 1 stick (1/2 cup) unsalted butter
• 1 cup packed brown sugar
• 2 tablespoons corn syrup
• 1 challah loaf (sliced 1-in thick)
• 5 large eggs
• 1 1/2 cups half-and-half
• 1 teaspoon vanilla
• 1 teaspoon Grand Marnier
• 1/4 teaspoon salt

In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from bread, reserving ends for another use, and trim crusts (you don't if you have challah). Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.

Preheat oven to 350° F. and bring bread to room temperature. Bake, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes. Serve hot French toast immediately.

Drunken Strawberries

• 1 quart Strawberries, hulled and sliced 1/4-inch thick (lengthwise)
• 1/4 cup Sugar
• 1/4 cup Grand Marnier

Combine sliced strawberries, sugar, and Grand Marnier in a small bowl. Cover with plastic wrap and refrigerate for 2 hours up to 24 hours.