Quick n Easy Canneloni

Hate is such a strong word but I have to use it in my next sentence. 
Mr. Betty Martha hates pasta!  I know, how can the carb queen marry such a man??  Side note: Mr. Ugh is now known as Mr. Betty Martha - he wanted a new name.
He was forced to eat Kraft Dinner as a child and despised it even back then - I've been told the story numerous times and will spare you the "upchucking" details but needless to say he wont eat the stuff. 
In our house we have what I like to call "I'm eating pasta so do whatever you want" nights but for some strange reason when I make this dish he wants to ensure there is enough to bring for lunch the next day!!

It's a quick and easy recipe, and tastes great. 

Funny story, I was watching the Food Network the other day and the chef was going to make cannelloni.  I found myself glued to the tv to see if, or what other things they might add or take away in case I wanted to change mine up (even though its the best already). Ok ok that wasn't really funny.  They didn't use anything different for the filling, if anything, mine sounded as if it might have a better "taste".  Only difference is I didn't make my own pasta. *fellow blog readers I would like to own a pasta machine, maybe for Christmas? Just sayin*

Cheese n Spinach Stuffed Cannelloni

14 ready to bake cannelloni shells
Filling
1 pkg light ricotta
5 c. spinach
2 cloves garlic finely chopped
1 egg
1/2 tsp. cayenne
1/2 tsp. salt
1 tsp. fresh cracked pepper

For the filling - wilt the spinach in a pan or pot (which you can cover) with a pinch of salt and pepper and 1 tbsp. butter. This should only take a few minutes. Remove, let cool and drain to remove most of the excess water.

In a bowl, add ricotta, chopped garlic, spices and egg and mix well - but do not over mix. Chop spinach to a rough chop and fold in. Since we used the ready to bake shells it can be difficult sometimes to get the filling in. You can use a pastry bag or the trusty Ziploc bag with the tip cut to fill the shells.
Sauces below
*once your sauces are made place a thin layer of tomato sauce at the bottom of your pan and place the filled shells on top. Dollop the bechamel sauce over the shells and then top with the remainder of the tomato sauce. Sprinkle with parm cheese and mozzarella. Bake at 350 for 35 minutes*

Sauce
1 can diced tomatoes
8-10 fresh basil leaves lightly torn
2 cloves garlic chopped
1 - 2 tsp. olive oil
Empty contents of can into blender and pulse to a smooth consistency.  Heat oil and add garlic for a few seconds, pour in tomato puree, add garlic, basil and stir.  Heat for 10 minutes.

Bechamel Sauce (optional)
2 tbsp. butter
2 tbsp. all purpose flour
1/2 tsp. ground nutmeg (whole tastes better)
1 1/2 c. milk
salt and pepper to taste
Making a basic roux, melt the butter, sprinkle in the flour and nutmeg and stir.  Cook for a 2-3 minutes.  Slowly add the milk in stages, whisking each time to smooth out.  Don't worry if you see lumps, they will disappear.  Sauce will thicken as you cook it.

A is for Apple P is for Pie Y is for YUM

What happens when you go apple picking with your immediate family, your in-laws, and the in-laws family?
You end up with a whack load of apples, AGAIN!! 
It seems like deja vu considering about a month ago I was inundated with the little buggers and I JUST finished using them.

I love my family so I would never trade the time that I can spend with them.  They are all quirky in their own way and it makes little outings a barrel of laughs to say the least!  So when they decided that we'd all get together and go for Thanksgiving how could I say no?? 



Uncle Gary finding a use for the rotting apples



Then....the cold from "HE double hockey sticks" came and all I wanted to do was sleep and DIE. Sadly apple picking waits for no one and so we headed out, kleenex stuffed into pockets, Vick's on the chest and a warm cup of apple cider in hand.  They do say "an apple a day keeps the doctor away" so who was I to argue?

So, ok, I do have to admit that we went for the company, the sunshine, and the picturesque scenery NOT to pick any more apples.  My mother-in-law however picked with our son and  since I have been a resident baker the last little while I think she was assuming I needed more and more and more apples. AH well....lets make pies!

Apple Pie

Filling -

5-6 apples, peeled, cored and sliced thin

1 tsp. lemon juice

2 tsp. cinnamon

2/3 c. white sugar

1/2 c. brown sugar

2 tbsp. flour

1 tbsp. butter diced into small pieces

pinch of salt

Wash, peel, core and slice apples and place in a bowl.  sprinkle the lemon juice over apples and toss to coat (this stops the apples from browning).  Place cinnamon, sugars, flour and salt over top and mix.  Pour into unbaked pie shell (homemade or store bought - recipe below). 

Take the butter and place around the apples sporadically.  Cover with second pie crust, pinching the sides or using one of those fancy dancy pastry cutters which I don't own - hint hint and cut a few slits for steam.

Some people like to brush a little water/egg mixture over top of crust and use some rock sugar but I am not that fancy.

Bake at 400 for 15 minutes and then reduce heat to 375 and continue to bake another 35-45 minutes.  My test is the top of the crust should be slightly browning

Homemade Crust - if you aren't lazy or strapped for time

2 1/2 c. all purpose flour

1/4 tsp. salt

1/2 c. unsalted butter
1/2 c. vegetable shortening
2 tbsp. lemon juice
6 tbsp to 8 tbsp cold water as needed

Combine flour with salt. Using a pastry knife or fork, cut in butter and shortening until mixture is a crumbly texture. Add lemon juice and water and mix just until dough comes together. Shape into a disc, wrap and chill for 30 minutes.  Roll out to 2 10 in circles (so that it will overhang the 9 in pie plate)  Lightly flour the pie plate, place one sheet and fill with apple mixture, place second over top and pinch the two to form a seal.

Pumpkin Cake - Just in time for Thanksgiving

Pumpkins...Odd shaped and orange. (not always tho)
What else can you say about them?  Great for so many things really....such versatile fruits - or is it a vegetable?  No, fruit...it has seeds.
You eat the flesh, sweet or savory, you can bake the seeds and the outside can be carved for Hallowe'en.  OR you could simply paint the outsides and use them as decorations. (That's my Martha coming out)  But really, how many other fruits can you do that with?
Do you know what the largest pumpkin last year weighed in at?  A whopping 1725lbs!!
http://www.pumpkinnook.com/giants/giantpumpkins.htm  RIDICULOUS!!!
I doubt you could use that to make pies, but if you could, how many pies do you think it could make??

Every year I am in charge of 2 things for Thanksgiving dinner....gravy and pumpkin pies.
This year I thought it would be nice for a change but there was some resistance when I said I was making a pumpkin cake.  WHAT ABOUT THE PIES???  Don't worry, I am still making those too but we should welcome a change once in a while folks.
I found this recipe on Epicurious.com and it just sounded so tantalizing.  I read some of the reviews and decided to add a touch of oil as I like moist cakes and I couldn't afford to have a dry cake.  I might be banished from the kitchen if it didn't turn out well.
It looks great - tomorrow will be the true test.  I hope I don't have nightmares

Pumpkin Cake with Cream Cheese Frosting

Nonstick cooking spray
3 c. all purpose flour
2 tsps. baking powder
1 tsp. baking soda
1 tsp. Chinese five-spice powder
1/2 tsp. salt
1 c. (2 sticks) unsalted butter, room temperature
2 c. (packed) golden brown sugar
3 large eggs, room temperature
1 15-oz can pure pumpkin
1/3 c milk
1/4 c. oil

Preheat to 350°F. Spray two 9-inch cake pans or spring form pans. Line bottoms with parchment; spray parchment. Whisk flour and next 4 ingredients in large bowl. Using electric mixer, beat butter in another large bowl until smooth. Beat in brown sugar. Add eggs 1 at a time, beating to blend between additions. Beat in pumpkin. Add dry ingredients to butter mixture in 3 additions alternately with milk and oil in 2 additions, beating to blend between additions. Divide batter between pans.
Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool in pans on rack 15 minutes. Remove outer ring and invert cakes onto racks. Remove parchment
Once cool, slice each cake in half.

Frosting
1 c. unsalted butter, room temperature
2 8-ounce packages cream cheese, room temperature
1 tbsp finely grated orange peel
2 c powdered sugar, sifted
2 tbsp. orange juice
Chopped walnuts or walnut halves, toasted

Using electric mixer, beat butter in large bowl until smooth. Add cream cheese and orange peel; beat until smooth. Add powdered sugar and juice and beat on low speed until smooth.
Trim rounded tops from cakes. Place 1 cake layer, cut side up, on your serving dish. Spoon some frosting onto the layer; spread to edges. Repeat 2 more times with cake and frosting; top with remaining cake layer, cut side down. Spread remaining frosting over top and sides of cake (layer will be thin).
Take chopped walnuts and press them onto the side of the cake and if you like some on the top.

Thanks Epicurious...I'm looking forward to devouring this tomorrow :)