Tuesday, November 17, 2015

Biscoff Butterscotch Apple Pie

1 8.8 oz package of Biscof Cookies
5 T Butter

Biscoff Butterscotch Ganache:
1/3 cup Biscoff Spread or Cookie Butter (either is fine)
2/3 cup butterscotch morsels
1 cup heavy whipping cream

8 granny smith apples peeled and sliced
1 stick butter, softened
1 cup of quick oats
1 cup brown sugar

Preheat the oven to 350 degrees.  
For the crust: Crush the cookies into crumbs (in a food processor) and add the butter, melted. Press into the bottom of a pie tin. 
For the Ganache: 
Bring the heavy cream to a boil over medium low heat, stirring constantly.
In a separate bowl, have the Biscoff and butterscotch chips. 
Pour the boiling heavy cream over the Biscoff and butterscotch.  Mix gently with a spoon.  Once it is smooth, mix it with a whisk, until the chips are completely dissolved and there are no more little lumps
To assemble the pie:
Pour in the apples, and then pour the ganache on top.
Combine the butter, oats, and brown sugar with a fork.  Top the pie with it.
Bake for 30 minutes.  If you would like to serve your pie steaming hot, go ahead and cut in, but it will be liquidy deliciousness.  If you would like a more solid pie, refrigerate overnight.

Refrigerate until it thickens, between two and four hours.

Thanksgiving Stuffing

1 Cup diced celery
1 large onion, diced
1/2 Cup Butter
1 lb pork sausage (sage)
Sage and/or poultry seasoning
3-4 boxes of Mrs Cubbison's herbed stuffing mix
2 eggs
64 oz chicken broth

In a large skillet saute one cup of celery and onions combined, cooked in 1/2 cup butter until tender.  Add one pound of pork sausage, cook thoroughly. Add sage and/or poultry seasoning. Season to taste.  I put in a moderate amount.  It will look pretty green.  In a large bowl, dump 3-4 boxes of Mrs. Cubbison's Herbed stuffing mix. Pour chicken broth(3 to 4  16 oz cans) and sausage mixture over stuffing mix.    Stir and make sure all bread cubes are very moist.  Add one or two eggs so it looks kind of sticky. You may need to add a little more broth (water can be used also) to moisten the stuffing mix. Put into baking dish (or stuff part of it into turkey) and bake at 350 until baked all the way through.

Cranberry Orange Relish

1 bag (12 ounces) whole fresh cranberries, well washed and patted dry
1 thin skinned, seedless oranges, well washed and dried
1 cup sugar

Make sure there are no seeds in oranges. Cut the oranges into quarters and then chop them up roughly. Either in a meat grinder or in a food processor chop the raw cranberries and oranges. Transfer to glass or ceramic serving bowl and add the sugar. Cover with plastic and let stand for 24 hours. Refrigerate after that; this will keep for 2 weeks. Leftovers can be combined with mayonnaise and used as a dressing for leftover turkey sandwiches.