Recipe Share

I haven't done the blog recipe sharing thing in awhile, but today was an unusually successful day of culinary creations. I used up the rest of a can of pumpkin, tried out a new pie recipe that will probably make a second appearance at Thanksgiving dinner this week, and used the mingle theme as an excuse to finally try my hand at making polenta (something I've wanted to do for a very long time). Since several people have asked for these recipes, I thought my blog might be the most efficient way of sharing. I have to give my friend Gwen, who visited me here in Ann Arbor this weekend, the credit for the pie, and my mom the credit for the pumpkin muffins since she shared the recipe with me several years ago. The only credit I can think to give the polenta recipe is the website where I got it. Or maybe Dee for coming up with the Monopoly mingle theme which led me to think about Boardwalk foods, which led me to sausage with peppers and onions, which led me to polenta.

Anyway, these all got rave reviews (though the muffins had a more limited audience) and I highly recommend all of them.

I. Pumpkin Muffins

2 cups sifted flour
1 teaspoon ground cinnamon
1/4 teaspoon allspice
3 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 cup brown sugar
1/4 cup white sugar
1 egg, beaten
3/4 cup milk
3/4 cup pumpkin
1/4 cup molasses
1/3 cup oil

Sift together flour, baking powder, salt, cinnamon, ginger, nutmeg, and allspice. Stir in brown sugar and white sugar. Combine egg, milk, pumpkin, molasses, and oil. Add to dry ingredients and stir until just moistened. Fill greased muffin pans 2/3 full. Bake at 400 degrees 15 to 20 minutes. Spoon Brown Butter Glaze over muffins while still warm. Makes about 2 dozen muffins.

Brown Butter Glaze

1/3 cup brown sugar, packed
3-4 tablespoons butter or margarine, melted

Mix together. Should be slightly runny. If not, add more melted margarine.

II. Triple Layer Eggnog Pie

10 caramels
1 T. milk
1 graham cracker pie crust
1/2 cup chopped pecans, toasted
1 cup cold milk and 1 cup eggnog (I think we used 2 cups of eggnog)
2 pkgs. instant vanilla pudding
1 8-oz tub whipped topping

Microwave caramels and 1 Tbsp. of milk in microwaveable bowl on medium 30 sec. or until caramels are completely melted when stirred. Pour into crust; sprinkle with pecans.

Beat eggnog and dry pudding mixes with wire whisk 2 min. or until well blended. (Mixture will be thick.) Spoon half of the pudding over pecans in crust.

Stir half of the whipped topping into remaining pudding. Spread over pudding layer in crust; top with remaining whipped topping. Refrigerate at least 3 hours before serving.

III. Sausage, Peppers, and Onions with Polenta

1 1/2 c. yellow cornmeal
5 c. chicken broth or 5 bouillon cubes and 5 c. water
1 lb. sweet or hot Italian sausage
1/8 c. olive oil
1 clove garlic, chopped
2 green peppers, cut in strips
1 Spanish onion, sliced
1/4 c. chopped parsley
Salt and pepper
1/8 c. butter
1 1/2 oz. or scant 1/4 c. grated Parmesan cheese

Cook cornmeal in chicken broth over low heat. Stir occasionally. Keep covered. In skillet brown sausage, remove and drain off most of drippings. Add olive oil. Saute garlic, green peppers, and onions for 10 minutes. Add parsley, sausage, and heat 5 minutes. Season to taste.

Remove cornmeal from heat. Stir in butter and cheese. Season with salt. Pour into greased 2 quart mold (I used a bundt pan). Let stand 10 minutes. Unmold into serving platter. Surround polenta with sausage and vegetables. To serve, spoon polenta on plate and top with vegetables.