Pi Day 3.141592653589...

If you like brown sugar flavor...
About 4 years ago, my son made this pie because he likes pecan pie, ...after he takes out the pecans! But it was really good!!! It's super easy for a kid to make. There's no corn syrup in it. (We only had 3/4 c. of brown sugar so he used white sugar and molasses for the remaining cup). We only baked it for 45 min., let cool for 1 hr., and it was perfect! Not liquidy at all! Also used a 10" pie pan. Next time I think we'll try adding some chocolate somehow, then perhaps it will taste like a See's Candy Bordeaux - yum!

Pecanless Pie

1/3 cup butter, softened
1 3/4 cup brown sugar*
3 tablespoons heavy cream, or cream
3 eggs, well-beaten
1/8 teaspoon nutmeg (NO MORE - it will overpower the pie even in small quantities!)
1 tsp. vanilla
1 pie crust, uncooked
Prepared whipped cream for topping (optional)

Pre-heat oven to 350ºF. Cream together sugar and butter, then blend in the beaten eggs, cream, nutmeg and vanilla. Beat this mixture until well blended and slightly fluffed. Pour into the pie crust and bake for 45 - 55 minutes. (Check the pie at 35-40 minutes, and cover the crust with foil or a pie guard if it seems really dark.)

Allow the pie to cool for a minimum of 1 hour. If you prefer it to be more liquidy, take it out of the oven at 40- 45 minutes and eat it after 1 hour. It can take a while to set, so have patience if you want a firmer pie. Serve with whipped cream or vanilla ice cream, if desired.

*(Brown sugar substitute: 1 ½ Tbsp. Molasses + 1 C. White Sugar = 1 C. Brown Sugar)

Traditional Hindu / Ayurveda = 6 Tastes

From the Dr. Oz website

By Kulreet Chaudhary, M.D.

What Is taste?

According to ayurveda, taste is “the sensation the tongue experiences” when you eat. Having diverse tastes in your meals helps to satisfy cravings and prevents overeating. Although we spend a lot of time evaluating the carbohydrate, fat and protein content of our food, we rarely think about the variety of taste of the foods we eat.

It is easy to think of examples of sweet tastes (apple pie), salty tastes (potato chips) and sour tastes (lemons). But how often do you think of bitter, pungent and astringent foods? Each taste is necessary in order for your mind to feel satiated after a meal.

Examples of the 6 Tastes

Sweet

• Most grains such as wheat, rice, barley and corn
• Pulses (legumes), i.e. beans, lentils and peas
• Milk and sweet milk products such as ghee, cream and butter
• Sweet fruits (especially dried) such as dates, figs, grapes, pear, coconut and mango
• Cooked vegetables such as potato, sweet potato, carrot, beetroot, cauliflower, and string beans
• Sugar in any form such as raw, refined, brown, white, molasses and sugar cane juice

Sour

• Sour fruits such as lemon, lime, sour orange, sour pineapple, passion fruit, sour cherries, plum and tamarind
• Sour milk products such as yogurt, cheese, whey and sour cream
• Fermented substances (other than cultured milk products) such as wine, vinegar, soy sauce or sour cabbage
• Carbonated beverages (including soft drinks or beer)

Salty

• Any kind of salt such as rock salt, sea salt and salt from the ground
• Any food to which salt has been added

Pungent

• Spices such as chili, black pepper, mustard seeds, ginger, cumin, cloves, cardamom and garlic
• Mild spices such as turmeric, anise, cinnamon, and fresh herbs such as oregano, thyme and mint
• Raw vegetables such as radish, onion and cauliflower

Bitter

• Vegetables such as chicory and bitter gourd; other green leafy vegetables such as spinach, green cabbage and brussels sprouts
• Fruits such as olives, grapefruit and cocoa
• Spices such as fenugreek and turmeric

Astringent

• Turmeric, honey, walnuts and hazelnuts
• Pulses such as beans, lentils, peas
• Vegetables such as sprouts, lettuce and other green leafy vegetables; most raw vegetables
• Fruits such as pomegranate, berries, persimmon, rose, apple and most unripe fruits

[SOUR] Cranberry Pudding Cake with Butter Cream Sauce

Cranberry Pudding Cake:

3 c. flour

1 1/2 c. sugar

4 tsp. baking powder

1/4 tsp. salt

1 c. milk

2 eggs

1/4 c. oil

1/2 tsp. almond extract (optional)

1/2 c. sour cream

3 c. fresh cranberries

Preheat oven to 350F degrees. Generously grease a bundt cake pan.

In a large mixing bowl combine flour, sugar, baking powder and salt; stir with a whisk.

In a separate bowl combine milk, eggs, oil, almond extract (if using) and sour cream; whisk together.

Pour liquid mixture into dry ingredients and stir together until completely combined (batter will be very thick); fold in cranberries.

Spoon batter into prepared bundt pan. Bake for 50 - 60 minutes or until toothpick comes out clean.

Cool cake for 10 minutes in pan, then carefully invert from pan onto a serving plate. Allow cake to cool completely before cutting. Cut into slices and serve each slice topped with warm butter cream sauce spooned over top.

Butter Cream Sauce:

1/2 c. butter

1 c. sugar

1 c. cream

Place butter, sugar and cream in a saucepot over medium heat; stir slowly to melt and combine. Keep sauce warm for serving. Refrigerate leftovers and reheat to serve.

[SWEET] - Mary Ann's Perfect Pumpkin Pie

3/4 c. sugar
1/2 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1 can (15 oz.) Libby's 100% Pure Pumpkin
1 can (12 oz.) evaporated milk
1 unbaked deep dish pie crust (4 cup volume)
prepared whipped cream

Preheat oven to 425F degrees.
Mix sugar, salt, cinnamon, ginger and cloves in small bowl; set aside. In a separate large bowl, beat eggs; add pumpkin and sugar spice mixture, stirring until mixed. Gradually stir in evaporated milk.
Pour into pie crust.
Bake for 15 minutes. Reduce heat to 350F degrees and continue baking for an additional 40 to 50 minutes, when knife inserted near center comes out clean. (if crusts begin to brown too much, you may cover them with foil).
Cool on wire rack for 1 hour if serving pie warm. Or cool for 2 hours then refrigerate if serving pie cold. Serve with freshly made whipped cream.

(As you can see, this recipe is near identical to the Libby's version, however all the spices have been doubled. Once you taste Pumpkin Pie this way, there is no going back!!! And the original recipe will seem quite bland. I thank my late mother-in-law for teaching me this trick, and also her tradition of making each child their own pumpkin pie every Thanksgiving.)

[SALTY] - 2 Cheese Ball Recipes

I made these cute for a Halloween party, but you can just leave them plain.

Cheddar Blue Cheese Ball

2 8-oz. packages cream cheese, at room temp.
1/4 lb. blue cheese, crumbled

3 c. grated extra sharp Cheddar cheese, divided
1 Tbsp. Worcestershire sauce
1/2 tsp. cayenne pepper (or tabasco sauce), optional
1/2 tsp. salt
1/2 tsp. onion powder
1/2 tsp. garlic powder
3 slices pepperoni, optional

Combine cream cheese, blue cheese, and 2 c. cheddar cheese in a large mixing bowl; Beat with an electric mixer until well blended. Add worcestershire sauce, cayenne pepper (if using), salt, onion powder, and garlic powder; mix well. Shape into a ball and wrap with plastic wrap. Chill. Before serving, roll ball in remaining 1 c. cheddar cheese to coat thoroughly. Cut pepperoni to make eyes and mouth, and green onion piece for a stem. Serve with assorted crackers. (Good with Wheat Thins or Ritz).

(Note: Can half recipe.)

Green Onion Cheese Ball

1 8 oz pkg. cream cheese, softened

1 c. mild cheddar or other mild cheese, grated

1/2 Tbsp. worcester sauce

4 - 6 green onions, sliced (reserve a 4" piece of green)

In a medium bowl, mix cheeses and worcester well with an electric hand mixer. Fold in onions. Form into a ball & wrap with plastic wrap; refrigerate. Just before serving, unwrap and place on a serving plate; use a chop stick to create lines down the sides of cheese ball to make it look like an onion. Push a 4" piece of green onion into the top.

Serve with crackers. (Good with thin pretzel crackers or Ritz).

[SAVORY] - Italian Flag Dip with Caramelized Onion Ciabatta

Ciabatta Bread

2 tablespoons butter, melted

1 tablespoon dried minced onion

1 can refrigerated pizza crust

Dip

1 package (8 oz) cream cheese, softened

¾ teaspoon garlic powder, divided

¾ teaspoon basil leaves, divided

¾ teaspoon oregano leaves, divided

1 teaspoon red wine vinegar

1 cup shredded mozzarella cheese, divided

¾ cup shredded Parmesan cheese, divided

1 cup bottled pizza sauce

¼ cup diced pepperoni

¼ cup diced green bell pepper

¼ cup sliced green onions

½ cup seeded, diced tomato

¼ cup bottled basil pesto sauce

1. Heat oven to 350°F. Pour melted butter into a 9x5-inch loaf pan, tilting pan to coat bottom. Sprinkle dried minced onion evenly over butter. Place unrolled pizza dough into the loaf pan, turning to coat all sides with the butter and onion. Firmly press dough evenly on bottom of pan. Bake 23 to 29 minutes, until top is golden brown.

2. Meanwhile, in a medium bowl, stir together the cream cheese, ½ teaspoon garlic powder, ½ teaspoon basil leaves, ½ teaspoon oregano leaves and vinegar until well blended. Add ½ cup mozzarella cheese and ½ cup Parmesan cheese; mix well. In a separate small bowl, mix together the pizza sauce with the remaining ¼ teaspoon garlic powder, ¼ teaspoon basil leaves and ¼ teaspoon oregano leaves; add pepperoni and mix well.

3. To assemble the Italian Flag Dip, spread cream cheese mixture evenly over bottom of ungreased 8-inch square glass baking dish. Pour pizza sauce mixture evenly over the cream cheese layer. Sprinkle the bell peppers and onions over the left third of the pizza sauce layer. Sprinkle the tomatoes over the right third of the pizza sauce layer. Sprinkle the remaining ½ cup mozzarella and ¼ cup Parmesan cheese over the middle third of the pizza sauce layer.

4. Microwave* dip uncovered on High power for 4 minutes. Carefully remove from microwave and gently spread the pesto sauce over the bell peppers and onions only. Return to microwave and cook for 1 minute more on High power, or until cheeses are melted. Serve hot with sliced or torn Caramelized Onion Ciabatta Bread for dipping.

*Can also bake dip in a 350F degree oven for 20-25 minutes.

(The picture shows a variation of the recipe, plus it's almost all eaten!)

[SWEET] - Monkey Bars

2 c. flour

1 ½ c. sugar

¾ c. brown sugar (packed)

1 cube (½ c.) butter, softened

1 c. thinly sliced ripe bananas (about 2 sml.)

¾ c. shredded coconut

¾ tsp. salt

½ tsp. baking powder

1 tsp. baking soda

1 ½ tsp. cinnamon

½ c. real sour cream

1 egg

1 tsp. vanilla

Heat oven to 350 degrees (325 for glass pan). In a large mixing bowl, combine flour, sugar, brown sugar and butter; mix at low speed with electric beaters until crumbly. Press 1 ½ cups crumb mixture into ungreased 13x9-inch pan. Reserve ½ cup of crumb mixture for topping. To remaining mixture add the rest of the ingredients; beat for 1 minute at medium speed until well blended. Carefully spread over crumb crust. Sprinkle with reserved crumbs. Bake for 30 – 40 minutes until golden brown. Cool. Cut into bars.

Makes 2 – 3 dozen.

(Note: Can omit the coconut if needed, and it still bakes up fine.)

Inspired by my friend Mary Steinaker's recipe for Banana Bars. When she first made these for me, I was immediately struck by the delicate texture and then the beautiful flavors of banana, a bit of coconut, and just a hint of spice (which I’ve tweaked a bit in my version).