November 2019 What's for Dinner? Ask Linda by Linda Cahill

November 11, 2019 Frances Joyce

November is the perfect month to get together with family and friends. You can host a Veteran’s Day brunch before or after the Veteran’s Day Parade in your area.

If you’ve wanted to try some of the new milk alternatives, The Pampered Chef has an assortment of Vegan friendly options. Linda is sharing a recipe for Oat milk this month.

With football and hockey seasons in full swing and your favorite college rivalries during Thanksgiving weekend, what can you serve your guests during the big game? Linda Cahill has some healthy and delicious recipes and cooking tips from The Pampered Chef to help get you in and out of the kitchen quickly.

For Thanksgiving, Linda shares some of her favorite Pampered Chef recipes for a hearty and healthy meal. And, she has you covered with some mouth watering desserts.

Whether she’s demonstrating products for The Pampered Chef while preparing delicious recipes at a Pampered Chef party, helping out in her parish, entertaining friends and family, or making a meal for a sick friend, Linda always knows, “What’s for Dinner?”

OAT MILK

INGREDIENTS:

½ cup (125 mL) rolled oats

1 cup (250 mL) water for soaking

4 cups (1 L) water for blending

1½ tsp (7 mL) agave (optional seasoning)

½ tsp (2 mL) vanilla (optional seasoning)

⅛ tsp (0.5 mL) salt (optional seasoning)

DIRECTIONS:

Soak the rolled oats in the soaking water for 30 minutes.

Add the rolled oats, blending water, and seasonings to the Deluxe Cooking Blender. Replace and lock the lid. Turn the wheel to select the ALT MILK setting; press the wheel to start.

Strain the mixture through the strainer bag into a bowl and chill before serving.

Yield: 4 servings

Nutrients per serving: U.S. nutrients per serving (1 cup/250 mL): Calories 20, Total Fat 6 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 50 mg, Carbohydrate 4 g, Fiber 0 g, Sugars 2 g, Protein 2 g

Cook's Tips:

Do not drain the soaking liquid. You will add the soaking water to the pitcher as well as the oats.

Refrigerate for up to 2 weeks.

OVERNIGHT STEEL-CUT OATS

INGREDIENTS:

1 cup (250 mL) steel-cut oats

2 cups (500 mL) water

2 cups (500 mL) milk or non-dairy milk

3 tbsp (45 mL) brown sugar

¼ tsp (1 mL) salt

½ tsp (2 mL) vanilla extract

1 tbsp (15 mL) butter, cut into small pieces

Optional: add/garnish with chopped or sliced apples, pears or bananas, dried fruits, nuts, ground cinnamon, maple syrup or top with delicious Mixed Berry Compote

DIRECTIONS:

Line the interior of the Rockcrok® Dutch Oven or Everyday Pan with parchment paper, trimming any excess paper that extends over the top edge of the pan.

Add the oats, water, milk, brown sugar, salt, and vanilla to the pan and stir to thoroughly combine. Top with the cut pieces of butter.

Cover and place the pan in the Rockcrok® Slow Cooker Stand. Cook on LOW for 8 hours.

At the end of cooking, stir the oatmeal and customize with your favorite optional toppings.

Yield: 4 servings

Nutrients per serving: U.S. Nutrients per serving (about 1 cup/250 mL): Calories 250, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 10 mg, Sodium 210 mg, Carbohydrate 43 g, Fiber 4 g, Sugars 17 g, Protein 9 g

Cook's Tips:

The parchment paper helps prevent oatmeal sticking to the pot while it cooks and makes cleanup easy.

MIXED BERRY COMPOTE

INGREDIENTS:

1 orange

4 cups (1 L) mixed berries (such as raspberries, blueberries, blackberries, or sliced strawberries)

1 tbsp (15 mL) granulated sugar

DIRECTIONS:

Preheat the oven to 350°F (180°C). Use the Microplane® Adjustable Fine Grater to collect about 2 tsp (10 mL) of orange zest. Combine all of the ingredients in the Classic Batter Bowl, and toss gently to coat.

Place the berry mixture in the Small Rectangular Baker.

Bake for 15–20 minutes, or until the berries are slightly softened. Use to top Baked Oatmeal.

Yield: 8 servings of about 1/2 cup (125 mL)

Nutrients per serving: Calories 35, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 9 g, Fiber 2 g, Protein 1 g

Cook's Tips: You can use frozen mixed berries instead of fresh berries if you want. Make sure to thaw them first!

HAM & CHEESE BRUNCH SQUARES

INGREDIENTS:

2 cups (500 mL) grated Colby & Monterey Jack cheese blend or marble cheese blend (8 oz/250 g), divided

1 pkg (22.5 oz or 750 g) frozen toaster hash brown patties, thawed (about 10 patties)

8 oz (250 g) cream cheese, softened

12 eggs

1/2 tsp (2 mL) black pepper

8 oz (250 g) thickly sliced deli ham

4–5 green onions with tops, divided

3 plum tomatoes

Additional black pepper (optional)

DIRECTIONS:

Preheat the oven to 450°F (230°C). Lightly brush the Large Bar Pan with vegetable oil. Grate the cheese using the Microplane® Adjustable Coarse Grater. Crumble the hash browns over the pan and press gently. Sprinkle with half of the cheese. Bake for 13–15 minutes or until the crust starts to brown.

Meanwhile, in the Classic Batter Bowl, whisk the cream cheese until smooth. Gradually add the eggs and black pepper; whisk until smooth. Coarsely chop the ham using the Food Chopper. Slice the green onions, reserving 1/4 cup (50 mL) of the tops for garnish. Place the ham and remaining green onions into the 8" (20-cm) Sauté Pan; cook and stir over medium heat for 2–3 minutes or until hot. Stir the ham mixture into the egg mixture.

Remove the bar pan from the oven, and pour the egg mixture over the crust. Return to the oven and bake for 8–10 minutes, or until the center is set. Meanwhile, seed and dice the tomatoes using a Utility Knife. Remove the pan from the oven. Top with the remaining cheese, tomatoes, and reserved green onions. Sprinkle with additional black pepper, if desired. Cut into squares and serve using the Mini Serving Spatula.

Yield: 12 servings

Nutrients per serving: Calories 160, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 155 mg, Sodium 740 mg, Carbohydrate 16 g, Fiber 1 g, Protein 9 g

Cook's Tips:

To soften the cream cheese, microwave on HIGH for 15–20 seconds or until softened, then whisk until smooth.

You can swap deli ham for 2 cups (500 mL) of cooked and crumbled bulk pork sausage or 12 slices of cooked and crumbled bacon.

CLASSIC DILL DIP

INGREDIENTS:

1 cup mayonnaise

1 cup sour cream

3 tablespoons All-Purpose Dill Mix

Assorted fresh vegetables or potato chips (optional)

DIRECTIONS:

Combine ingredients; chill for at least 1 hour.

Serve with an assortment of fresh vegetables or potato chips, if desired.

Yield: 16 servings

PRETZEL & CHEESE FOOTBALL

INGREDIENTS:

2 green onions, chopped

2 pkg. (8 oz or 250 g each) cream cheese, softened

1 pkg. (8 oz or 250 g) shredded sharp cheddar cheese

½ cup (125 mL) mayonnaise

3 tbsp (45 mL) Dijon Mustard Rub

½ tsp (2 mL) Worcestershire sauce

1 cup (250 mL) pretzel twists

1 stick (about 1 oz or 30 g) string cheese

DIRECTIONS:

In Classic Batter Bowl, mix green onions, cream cheese, cheddar, mayonnaise, rub and Worcestershire sauce until well blended. Refrigerate, covered, 2 hours or until firm. Process pretzels in Manual Food Processor until coarsely chopped. Form cheese mixture into football shape on a platter; coat with pretzel crumbs. Cut string cheese in half lengthwise. Cut one of the halves into thirds crosswise. Arrange cheese on football to look like laces. Press down into cream cheese mixture. Serve with crackers and additional pretzels, if you’d like.

Yield: 30 servings

CRANBERRY COLLINS

INGREDIENTS

FOR ONE COCKTAIL

10 fresh cranberries

1 oz. (30 mL) rosemary simple syrup (see cook's tip)

1 oz. (30 mL) lemon juice

2 oz. (30 mL) gin

2 cups (500 mL) ice, divided

4 oz. (125 mL) sparkling water

1 sprig rosemary

• Add the cranberries to the large cup of the Cocktail Shaker and use the Muddler to crush them.

• Add the simple syrup, lemon juice, and gin.

• Add 1 cup (250 mL) of the ice to the large cup, seal the shaker, and shake vigorously.

FOR 8 COCKTAILS

80 fresh cranberries (about ⅔ cup/150 mL)

1 cup (250 mL) rosemary simple syrup (see cook's tip)

1 cup (250 mL) lemon juice

2 cups (500 mL) gin

16 cups (4 L) ice, divided

4 cups (1 L) sparkling water

8 sprigs rosemary

• Add the cranberries to a large pitcher and use the Muddler to crush them. Add the simple syrup, lemon juice, and gin.

• When ready to serve, add up to 12 oz. (350 mL) of the mixture to the large cup of the Cocktail Shaker.

• Add 1 cup (250 mL) of the ice to the large cup, seal the shaker, and shake vigorously.

DIRECTIONS:

Use the Cocktail Strainer to strain into a chilled glass(s), top with sparkling water, and garnish with a rosemary sprig(s).

Cook's Tips: To make this into a mocktail, omit the gin and top with more sparkling water. You can also substitute vodka for the gin, if you prefer.

Rosemary Simple Syrup:

2 cups (500 mL) water

2 cups (500 mL) sugar

4–5 sprigs rosemary

1. Combine the water and sugar in a small saucepan. Bring to a simmer over medium heat.

2. When the sugar dissolves, remove the pan from the heat, add the rosemary, cover and let the rosemary steep for 10 minutes. Let the syrup cool completely before using. Store, covered, in the refrigerator for up to 6 months

FRESH FRUIT SALAD

INGREDIENTS:

Salad

6 strawberries, stemmed (about ½ cup/125mL)

½ cup (125 mL) red or green seedless grapes

8 oz. (250 g) fresh pineapple (about ½ a medium pineapple)

1 kiwi, peeled

Dressing

1 tsp (5 mL) lime zest

2 tsp (10 mL) lime juice

2 tsp (10 mL) honey

⅛ tsp (0.5 mL) salt

Toppings

2 tbsp (30 mL) sliced almonds

1 tbsp (15 mL) small mint leaves (optional)

DIRECTIONS:

Add the strawberries and grapes to the colander of the Salad Cutting Bowl and rinse. Add the remaining salad ingredients. Place the cutting platform on top of the colander and twist until the notches are aligned.

Flip the bowl over and use the Coated Chef’s Knife to cut along the slots. Gently lift the colander and turn it one quarter turn; slice again. Continue turning and slicing until produce reaches the desired size. Place the colander into the bowl.

Add the dressing ingredients to the condiment container and shake until combined. Add dressing and toppings to the condiment container side of the cutting platform and place it on top of the bowl. Cover with the lid.

When you’re ready to eat, slide out the colander to pour the salad into the bowl. Add dressing and toppings.

Yield: 1 serving of (3 cups/750 mL salad plus dressing)

Nutrients per serving:

U.S. nutrients per serving: Calories 300, Total Fat 7 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 300 mg, Carbohydrate 78 g, Fiber 10 g, Sugars 60 g, Protein 6 g

EASY MASHED POTATOES

INGREDIENTS:

1½ lbs. (750 g) potatoes, coarsely chopped

¼ cup (50 mL) milk

Salt

Coarsely ground black pepper

Optional: butter, pressed garlic cloves, cream cheese, sour cream, crumbled bacon, cheddar cheese

DIRECTIONS:

Place the potatoes into the 3-qt. (3-L) Micro-Cooker® Plus and add enough water to cover them. Cover and microwave on HIGH for 10–12 minutes, or until the potatoes are tender.

Carefully remove the inner lid and drain the water. Add the milk and mash with the Mix ‘N Masher. Add the salt, pepper, and optional mix-ins, if desired; mix thoroughly.

Yield: 4 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 100, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 23 g, Fiber 2 g, Sugars 1g, Protein 2 g

EASY CRANBERRY SAUCE

INGREDIENTS:

Easy Cranberry Sauce Base

1 orange

12oz (350 g) fresh or frozen cranberries

1 cup (250 mL) maple syrup

1 tbsp (15 mL) packed light brown sugar

Optional Variations:

Cinnamon Apple:

2 Granny Smith apples, diced (about 2 cups/500 mL)

¼ tsp (1 mL) ground cinnamon

Jalapeno:

1 jalapeño pepper, seeded and finely chopped

Pomegranate:

½ cup (125 mL) pomegranate seeds

DIRECTIONS:

Zest the orange with the Microplane® Adjustable Fine Grater to measure 1 tbsp (15 mL) of zest.

Slice the orange in half and juice using with the Juicer to measure ⅓ cup (75 mL).

Place the cranberries in a small saucepan and add the zest, orange juice, maple syrup, brown sugar, and variation ingredients (if desired). Stir to combine.

Bring to a simmer over medium heat for 10–15 minutes or until the berries burst and the sauce starts to thicken.

Remove from the heat, cool completely, and refrigerate until ready to serve. Serve at room temperature in the Small Sandstone Serving Bowl.

Yield: 8 servings of 1/4 cup (50 mL)

Cook's Tips:

Cranberry sauce can be made up to one week in advance and stored in an airtight container in the refrigerator.

PECAN CRUMBLE SWEET POTATO CASSEROLE

INGREDIENTS:

5 lbs (2.25 kg) sweet potatoes

1/2 cup (125 mL) butter, divided

1 cup (250 mL) coarsely crushed graham crackers

1 cup (250 mL) coarsely chopped pecan halves

1/2 cup (125 mL) packed brown sugar

1 tsp (5 mL) ground cinnamon

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) ground black pepper

DIRECTIONS:

Preheat oven to 350°F (180°C).

Peel the sweet potatoes and cut into 2” (5-cm) pieces. Bring large pot of water to a boil. Cook sweet potatoes 10-12 minutes or until very tender. Drain.

Meanwhile, melt 5 tbsp (75 mL) of the butter. Combine melted butter, graham crackers, pecans, brown sugar and cinnamon in small bowl; set aside.

Using Mix 'N Masher, mash sweet potatoes with remaining 3 tbsp (45 mL) of the butter, salt and black pepper. Spoon sweet potato mixture into the Lid of the Covered Roaster; top evenly with pecan mixture. Bake 20-25 minutes or until topping is golden brown.

Yield: 12 servings

Nutrients per serving:

Calories 290, Total Fat 15 g, Saturated Fat 6 g, Cholesterol 20 mg, Carbohydrate 39 g, Protein 4 g, Sodium 230 mg, Fiber 5 g

ASPARAGUS 5 WAYS

INGREDIENTS:

Asparagus with Parmesan

3/4 cup (175 mL) water

1 bunch asparagus, trimmed

1/2 cup (125 mL) grated Parmesan cheese

1 cup (250 mL) grape tomatoes, halved

Salt and Pepper, to taste

Directions:

Pour water into base of Shallow Micro-Cooker, top with tray. Place asparagus on tray, cover with lid. Microwave 5 min or until crisp tender, stirring halfway. Remove cooker from microwave, immediately top with tomatoes and cheese. Cover and allow to sit for 1 min, or until cheese melts. Sprinkle with salt and pepper.

Balsamic Asparagus

3/4 cup (175 mL) water

1 bunch asparagus, trimmed

1/2 tbsp (7 mL) balsamic vinegar

Salt and Pepper, to taste

Directions:

Pour water into base of Shallow Micro-Cooker, top with tray. Place asparagus on tray, cover with lid. Microwave 5 min or until crisp tender, stirring halfway. Transfer to serving platter, drizzle with vinegar and sprinkle with salt and pepper.

Asparagus with Toasted Breadcrumbs

2 slices white sandwich bread, torn into pieces

1 tbsp (15 mL) olive oil

3/4 cup (175 mL) water

1 bunch asparagus, trimmed

1 lemon, zested and juiced

Salt and Pepper, to taste

Directions:

Place bread into Manual Food Processor. Process until bread is finely chopped. Transfer to base of Shallow Micro-Cooker and mix with oil. Microwave 2 min, stirring every 30 sec, until breadcrumbs become slightly brown and crispy. Transfer to small bowl. Pour water into base of Shallow Micro-Cooker, top with tray. Place asparagus on tray, cover with lid. Microwave 5 min or until crisp tender, stirring halfway. Meanwhile, combine lemon zest and breadcrumbs. Transfer cooked asparagus to serving platter, drizzle with 1 tbsp (15 mL) lemon juice, salt and pepper. Top evenly with breadcrumb mixture.

Asparagus with Toasted Almonds

1/4 cup (50 mL) sliced almonds

3/4 cup (175 mL) water

1 bunch asparagus, trimmed

Salt and Pepper, to taste

Directions:

Toast nuts in base of Shallow Micro-Cooker for 3-4 min, stirring occasionally, until golden brown. Set aside. Pour water into base, top with tray. Place asparagus on tray, cover with lid. Microwave 5 min or until crisp tender, stirring halfway. Transfer to serving plate, season with salt and pepper and sprinkle with toasted almonds.

Lemon Pepper Asparagus

1/2 tbsp (7 mL) olive oil

1/2 tbsp (7 mL) Lemon Pepper Rub

3/4 cup (175 mL) water

1 bunch asparagus, trimmed

DIRECTIONS:

Combine oil and rub in small bowl. Toss asparagus with oil mixture. Pour water into base of Shallow Micro-Cooker; top with tray. Place asparagus on tray, cover with lid. Microwave 5 min or until crisp tender, stirring halfway.

Yield: 4-6 servings

BAKED PESTO SALMON

INGREDIENTS:

2 salmon fillets (4–6 oz/125–175g each), about 1" (2.5cm) thick

2 small yellow summer squash or zucchini, cut into 1" (2.5 cm) slices

1 small red onion, cut into 1" (2.5 cm) wedges

1 tbsp olive oil

1 garlic clove, pressed

¼ tsp salt

⅛ tsp ground black pepper

1 lemon

2 tbsp prepared basil pesto

DIRECTIONS:

Preheat the oven to 425°F (220°C). Place the salmon fillets side by side but not touching on the Medium Bar Pan.

Using the Forged Utility Knife, cut the yellow squash crosswise into slices, then cut the slices in half. Cut the onion into 1" (2.5 cm) wedges. In a Small Batter Bowl, combine the oil, garlic pressed with the Garlic Press, salt, and black pepper. Add the vegetables; toss to coat. Arrange the vegetables around the salmon on the pan.

Zest the lemon using a Microplane® Zester to measure ½ tsp zest. Juice the lemon using the Juicer to measure 2 tsp juice. In a 1–Cup Prep Bowl, combine the lemon zest, juice, and pesto; mix well. Brush the top and sides of the salmon with the pesto mixture using a Chef’s Silicone Basting Brush. Bake for 12–14 minutes or until the salmon flakes easily with a fork and the vegetables are crisp-tender. Garnish with additional lemon zest, if desired.

Yield: 2 servings

Nutrients per serving: Calories 370, Total Fat 25 g, Saturated Fat 5 g, Cholesterol 70 mg, Carbohydrate 10 g, Protein 26 g, Sodium 490 mg, Fiber 3 g

U.S. Diabetic exchanges per serving: 1 starch, 3 high-fat meat (2 carb)

Cook's Tips:

To test fish for doneness, flake it with a fork at its thickest point. It should flake easily and be opaque throughout.

Prepared basil pesto is a flavorful sauce made with basil, garlic, pine nuts, Parmesan cheese, and olive oil. It can be found near the refrigerated fresh pasta in the supermarket.

The ingredients in this recipe can be easily doubled and baked on the Large Bar Pan.

HOMESTYLE TURKEY BREAST

INGREDIENTS:

1 bone-in turkey breast (5-6 pounds)

1 lemon

1 can (14.75 ounces) turkey gravy

1 cup water

2 tablespoons Dijon mustard

1/2 teaspoon dried oregano leaves

1/2 teaspoon dried basil leaves

1/2 teaspoon salt

1/4 teaspoon ground black pepper

DIRECTIONS:

Preheat oven to 325°F. Rinse turkey with cold water; pat dry. Trim excess fat, if necessary. Place, breast-side up, in Deep Dish Baker

Juice lemon; pour juice into Small Batter Bowl. Add remaining ingredients; mix well. Pour gravy mixture over turkey, coating well.

Bake 30 minutes; baste turkey with pan juices. Continue baking 2 hours, 30 minutes to 3 hours, basting every 30 minutes until meat registers 170°F in thickest part of turkey breast and juices run clear. Remove baker to cooling rack; let stand 10 minutes before carving.

For gravy, strain pan juices; skim off fat, if necessary. Carve turkey into slices using Carving Set. Serve with gravy.

Yield: 10 servings

QUICK COOKER PUMPKIN CREAM CHEESE BUNDT CAKE

INGREDIENTS:

Cake

1½ cups (375 mL) yellow cake mix

½ tsp (2 mL) ground cinnamon

⅛ tsp (0.5 mL) ground nutmeg

2 tbsp (30 mL) vegetable oil

1 egg

½ cup (125 mL) solid-pack pumpkin

Oil for brushing

Filling

1 pkg. (8 oz. /250 g) cream cheese, softened

½ tsp (2 mL) vanilla extract

⅓ cup (75 mL) sugar

Glaze

¾ cup (175 mL) powdered sugar

1 tbsp (15 mL) milk

⅓ cup (75 mL) walnuts, chopped

DIRECTIONS:

For the cake, combine the cake mix, cinnamon, nutmeg, oil, egg, and pumpkin in the Classic Batter Bowl.

Whisk the filling ingredients in the Small Batter Bowl until well combined.

Place the Quick Cooker Fluted Cake Pan on the wire stand and brush it with the oil. Pour ½ cup (125 mL) of the cake batter into the pan and spread along the bottom. Pour the filling on top of the batter and top with the remaining cake batter.

Pour 1 cup (250 mL) of water into the inner pot of the Quick Cooker and lower the pan into the inner pot. Lock the lid and select the CUSTOM setting. Adjust the time to 20 minutes and press START.

When the timer is up, press CANCEL. Press the steam-release button to manually release the pressure.

Carefully lift the pan out and remove it from the wire rack.* Let the cake cool in the pan for 10 minutes before releasing. Use the Cake Tester & Releaser to loosen the cake from the pan. Carefully invert the pan onto a cooling rack.

While the cake is cooling, prepare the glaze by combining the powdered sugar and milk in a small bowl.

Drizzle the glaze over the cake and top with the walnuts.

Yield: 8 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 380, Total Fat 18 g, Saturated Fat 7 g, Cholesterol 50 mg, Sodium 340 mg, Carbohydrate 50 g, Fiber 0 g, Sugars 36 g, Protein 5 g

Cook's Tips:

*Safety Tip: Use oven mitts or grips to remove the fluted cake pan from the stainless steel inner pot.

MINI APPLE PIES

INGREDIENTS:

1 pkg. (14.1 oz/399 g) refrigerated pie crusts (2 crusts), softened according to the package directions

3 tbsp (45 mL) light brown sugar

1 tbsp (15 mL) flour

¼ tsp (1 mL) ground cinnamon

3 Granny Smith apples (about 1 lb. /450 g), peeled and cored

1 lemon

¼ cup (50 mL) water

DIRECTIONS:

Preheat the oven to 400°F (200°C).

Unroll the pie crusts onto a lightly floured surface. Cut 3 circles from each crust with the large Pie Dough Cutter. Place the circles into the wells of the Mini Pie Pan, pressing the dough into the bottom and up the sides of the pan.

Roll out the remaining dough to ⅛-" (3-cm) thick. Cut 6 circles with the small Pie Dough Cutter. Set aside.

For the filling, combine the sugar, flour, and cinnamon in large mixing bowl; mix well. Thinly slice the apples; cut apple slices in half. Zest the lemon to measure ¼ tsp (1 mL). Juice the lemon to measure 1 tsp (5 mL).

Add the apples, zest, and juice to the sugar mixture; toss gently to coat.

Transfer the apple mixture evenly into the 6 wells.

Brush the edges of the small dough circles with water. Place on top of the pie filling, wet-side down. Pinch the top and bottom dough together and press it into the scalloped rim.

Use a knife to cut vent holes in the top dough. Bake for 23–25 minutes, or until the crusts are golden brown. Remove from oven and let the pies cool in the pan for 5 minutes before releasing.

Yield: 6 servings

Nutrients per serving:

U.S. Nutrients per Serving: Calories 350, Total Fat 19 g, Saturated Fat 8 g, Cholesterol 10 mg, Sodium 370 mg, Carbohydrate 48 g, Fiber 1 g, Sugars 14 g, Protein 3 g

Cook's Tips:

The Apple Peeler, Corer & Slicer is the perfect tool for the apples in this recipe.

This recipe works great with our Scratch Pie Crust recipe.

MINI PECAN PIES

INGREDIENTS:

1 pkg. (14.1 oz/399 g) refrigerated pie crusts (2 crusts), softened according to the package directions

½ cup (125 mL) butter (1 stick)

½ cup (125 mL) packed brown sugar

½ cup (125 mL) light corn syrup

2 eggs

1 tsp (5 mL) vanilla

½ tsp (2 mL) salt

¾ cup (175 mL) pecan halves, chopped

DIRECTIONS:

Preheat the oven to 350°F (180°C).

Place the butter, sugar, and corn syrup in a Classic Batter Bowl and microwave on HIGH for 2–3 minutes, or until the butter is melted; whisk to combine. Let the mixture cool for 3–4 minutes.

Add the eggs one at a time, whisking well after each addition. Add the vanilla and salt; whisk to combine.

Place 2 tbsp (30 mL) of the pecans in each well of the pan. Pour the sugar mixture evenly into the wells, covering the pecans.

Bake for 30–33 minutes, or until the crusts are golden brown and the filling has set. Remove the pan from the oven and let the pies cool in the pan for 5 minutes before releasing.

Yield: 6 servings

Nutrients per serving:

U.S. Nutrients per Serving: Calories 560, Saturated Fat 15 g, Cholesterol 105 mg, Sodium 430 mg, Carbohydrate 59 g, Fiber 1 g, Sugars 41 g, Protein 5 g

MINI PUMPKIN PIES

INGREDIENTS:

1 pkg. (14.1 oz/ 399 g) refrigerated pie crusts (2 crusts), softened according to the package directions

2 eggs

1 can (15 oz/425 g) solid pack pumpkin

½ cup (125 mL) heavy cream

¼ cup (50 mL) sugar

2 tsp (10 mL) pumpkin pie spice

DIRECTIONS:

Preheat the oven to 350°F (180°C).

Combine the remaining ingredients in a large bowl and whisk until smooth. Pour the mixture evenly into the wells of the pan.

Lightly tap the pan on the counter to even out the filling.

Bake for 30–33 minutes, or until the crusts are golden brown and the filling has set. Remove the pan from the oven and let the pies cool in the pan for 5 minutes before releasing. Serve with Homemade Whipped Cream.

Yield: 6 servings

Nutrients per serving:

U.S. Nutrients per Serving: Calories 300, Total Fat 19 g, Saturated Fat 9 g, Cholesterol 95 mg, Sodium 220 mg, Carbohydrate 31 g, Fiber 3 g, Sugar 11 g, Protein 5 g