Saturday, September 28, 2013

Butternut Squash Pizza

1 Boboli-type ready made pizza crust (Or make your own)
1 small butternut squash- peeled
olive oil
salt & pepper
2 cloves garlic, minced
1/2 cup mozzarella (I would use 1 cup), grated
1/2 cup Gruyere cheese (again I'd use 1 cup), grated
20 sage leaves minced (You can freeze sage leaves fyi)
1/2 lemon juiced (You can freeze lemons too)

Heat oven to 400 degrees.

 Slice off the top and bottom of the squash, Cut half lengthwise and scoop out the seeds. Slice crosswise into 1/4 inch pieces. Place on a cookie sheet. Brush w/ olive oil and sprinkle w/ salt and pepper.

Roast in the oven at 400 degrees for 20-30 minutes (until lightly browned and tender to touch).

 Turn up oven to 450 degrees!

Brush pizza dough with olive oil. sprinkle on minced garlic. Then sprinkle the cheese evenly over the crust. Arrange the butternut squash. (Play- make a circle or spell something....have fun).

Bake (on a stone if you have it) I use a cookie sheet or nothing. Bake at 450 degrees 10-15 minutes or until the cheese melts and just starts to brown.

Remove from the oven and sprinkle with minced sage leaves and lemon juice. Cut. Eat

Saturday, September 14, 2013


From my friend, Cheryl

2 sticks unsalted butter, at room temperature
1/2 c. sugar
2 1/2 c. flour
1/2 tsp. salt

1 1/2 c. sugar
1 1/2 tsp. vanilla extract
1 1/2 c. Karo light corn syrup
4 eggs
3 T. unsalted butter, melted
2 1/2 c. pecan halves, chopped

Preheat oven to 350 degrees. Line a 15 x 10 x 1 inch pan with no stick quick release foil. (Do it.)
 Cookie crust: In a mixing bowl with paddle attachment at medium speed, beat butter and sugar until light and fluffy (it will change color and become lighter.)
Beat in flour and salt on low speed, stopping to scrape sides as needed, until well mixed. Press into the prepared pan evenly and bake for 18- 20 minutes,watching it closely towards the end, until golden brown. While it's baking prepare the filling.

Pecan filling: In a separate bowl, beat eggs, syrup, sugar, melted butter and vanilla, until well blended. Stir in pecans. As soon as the cookie crust is finished, you pour the pecan filling onto the hot cookie crust and return it to the oven for 25 minutes, until it is nice and firm around the edges Cool completely and cut into desired size.
Note: Nice recipe for making tiny pecan pieces, instead of dealing with the mess and limited quantities of the standard pecan pie. This is from a friend in N.Carolina named Cheryl.