Favourite Recipes from Pine Flat Place October 2012

This month sees 2 Autumn and Halloween recipes taken from the Internet and 1 from Waitrose Autumn Harvest 2012 booklet. The cheesecake trifles look fabulous and would be an elegant addition to a dinner party menu.

 

Pumpkin Cheesecake Trifles

 

Yield: 4-6 servings

Prep Time: 15 minutes

Ingredients:

12 ginger nut biscuits, crushed into crumbs
1 tablespoon unsalted butter, melted
8 ounces cream cheese, softened
1 cup pure pumpkin puree
1 teaspoon pure vanilla extract
1/2 cup sugar
2 teaspoons pumpkin pie spice
12 oz. whipped cream

Directions:

1. In a medium bowl, combine ginger nut biscuit crumbs and butter. Divide the crumbs into the bottoms of your trifle glasses. Gently press crumbs to form an even layer of crust.

2. In a large bowl with an electric mixer, beat cream cheese until smooth. Add pumpkin, vanilla, sugar and pumpkin pie spice. Beat until well combined and creamy.

3. Use a spatula to fold in half of the whipped topping. Gently combine ingredients until no streaks remain.

4. To Assemble the Trifles: Pipe or spoon a layer of pumpkin cheesecake onto the ginger nut biscuit crust followed by a layer of whipped topping. Repeat layers until your trifle reaches the top of your glass or jar.

5. Store trifles in the refrigerator until ready to serve. If desired, garnish with ginger nut biscuit crumbs.

 
Adapted from Jamie from mybakingaddiction.com
http://www.mybakingaddiction.com/

 

Chai Spiced Sugar Biscuits

 

Yield: About 3 dozen cookies

Prep Time: 15 minutes

Cook Time: 8-10 minutes

Ingredients:

2 3/4 cups plain flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups white sugar
2 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
1/2 teaspoon ground allspice
1/4 teaspoon finely ground black pepper
1 cup unsalted butter, softened
1 egg
1/2 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.

2. In a large bowl, sift together flour, baking soda, baking powder and salt. Set aside.

3. In a medium bowl combine sugar, cinnamon, ginger, cardamom, allspice and black pepper. Remove 1/4 cup of the sugar-spice mixture, set aside to reserve for rolling the biscuits.

4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat the butter and sugar-spice mixture until light and fluffy, about 3 minutes.

5. Beat in egg and vanilla extract, combine until fully incorporated.

6. Slowly blend in dry ingredients mixing until just combined.

7. Using a small scoop (2 teaspoons) roll dough into balls and then into the reserved sugar-spice mixture. Place dough balls on prepared baking sheet about 1 1/2 inches apart.

7. Bake in preheated oven for 8 to 10 minutes.

8. Let stand on baking sheet two minutes before removing to cool on wire racks.

Notes:

- Store biscuits in an airtight container at room temperature for up to 3 days

 Jamie from mybakingaddiction.com

http://www.mybakingaddiction.com

 

The last recipe is so easy to make and is really delicious, enough here for 4 good meals and would make a great informal supper dish for friends and family. It calls for dried dates in the recipe but I substituted fresh apricots, you could use dried.

Veggie Tagine With Couscous

Serves: 4

Prep: 10 minutes

Cook: 25 minutes

Ingredients:

1tbsp olive oil

10 shallots peeled and halved if big

350g bag of diced butternut squash and sweet potato

2 cloves garlic finely chopped

1 tbsp Ras al Hanout spice mix

600ml vegetable stock from cubes

100g soft dates or apricots

400g canned chickpeas or soak and cook dried ones.

1tsp harissa

150g couscous

30g mixed seeds (Love Life range)

Chopped coriander to serve

 

Directions:

1 Heat the oil in a medium pan and cook the shallots, garlic and veg stirring to prevent sticking until starting to brown. Add the spice mix, cook for a minute then stir in 350ml of the stock. Bring to the boil, cover and simmer gently for 10 minutes.

 

2 Add the dates/apricots, chick peas to the pan, stir in the harissa and season with salt & pepper to taste, simmer for 5 minutes until liquid is reduced. Meanwhile put the couscous and seeds into a bowl, bring the remaining stock to the boil and pour over. Leave for 5 minutes and then fork through. Serve with the veg scattered over and garnish with the coriander.