Roasted Artichoke with Brandied Butter, Really???? YES!!!!!Roasted Artichoke with Brandied Butter

  • 4 large whole artichokes, top 1 inch and stems removed
  • 1/4 cup fresh lemon juice
  • 1/4 cup olive oil (a flavored Oil would be great)
  • 4 cloves garlic, cloves peeled and crushed
  • onion powder
  • black pepper
  • sea salt

Preheat oven to 425 degrees F (220 degrees C). Trim stems so chokes stand upright. Slice top of choke with a sharp knife to remove the sharp points (your actually taking a slice off) drizzle with lemon juice. Very carefully open leaves of choke as best you can, you can turn choke over and press down firmly; the leaves will open. Press 1 clove of garlic into the center of each artichoke and season with salt or if using prepared chopped garlic place 1 teaspoon in center of choke. Sprinkle with onion powder, salt & pepper.

Tightly wrap each artichoke twice with heavy-duty aluminum foil. Place in baking dish and bake in the preheated oven until sizzling, about 1 hour 20 minutes. Serve with brandies butter and a great crusty bread to catch up all that wonderful olive oil from the chokes.

Tip: Artichokes are delicate. Two weeks of storage is stretching it, and after that time, they lose their best flavor. Any darkening at the tips of the artichoke is an indicator of a less-than-fresh artichoke. Look for a bright green color and a firm stem.

Brandied Butter

  • 2 tablespoons bourbon
  • 1/2 cup butter, softened

Big Fred’s Sinfully Stuffed ArtichokesFamily Favorite

  • 4 large artichokes
  • 1-2 lemons, in half
  • 2-1/4 cups plain bread crumbs
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup chopped fresh parsley
  • 8 garlic cloves, minced
  • 1-1/2 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/3 cup extra virgin olive oil, for drizzling
  • 1/2 cup dry white wine

Use a heavy, sharp knife to cut top 1-1/2 inches off an artichoke. Pull out pale inner leaves from center. Use a spoon (a grapefruit spoon works wonderfully) to scoop out choke. Next, using kitchen shears or a pair of scissors, trim pointy ends from outer leaves of artichoke. As you work, rub lemon half over cut parts of artichoke. Repeat with remaining artichokes. Squeeze remaining lemon juice over top of artichokes.
Get out a deep pan, large enough to hold four artichokes (like your large sauce pot).

To prepare stuffing: in a large bowl combine, bread crumbs, Parmesan, chopped parsley and garlic, 1 teaspoon salt and 1/4 teaspoon pepper. Toss and taste crumbs. Re-season if necessary. Holding artichokes over stuffing bowl, stuff choke cavity and in between the leaves with bread crumb mixture.

Stand stuffed artichokes upright in pan and generously drizzle olive oil over center of each artichoke. Add water to just about 1/4 way up the artichokes. At this point you can throw in more peeled cloves of garlic to flavor even more. Add wine and more salt and pepper to water.
Bring to a boil, reduce heat to medium and cover pan. Cook artichokes 40-60 minutes, depending on size.

Be careful, the water can evaporate and the bottoms will burn. Add a bit more water if you need additional time until the hearts are tender.
They are done when tested when a knife slides right through the heart.

Mary Ellen’s Amazing Pecan Pie!

Family Favorite

My friend gave me this recipe years ago and I have been making it ever since. It has a secret ingredient in it that you do not normally see in a pecan pie…the result is truly amazing!!!

  • 1- 9 inch pie crust, your favorite recipe
  • 2/3 cup light corn syrup
  • 1 cup brown sugar, firmly packed
  • 1/2 cup (1 stick) butter, cut into small pieces
  • 1/2 cup heavy cream
  • 1/8 teaspoon salt
  • 8 large egg yolks
  • 2 teaspoons vanilla extract
  • 11/2 cups pecan halves, about 6 ounces

Heat oven 350F. If making your own crust, keep chilled while preparing filling.

In a 2 quart saucepan over medium heat, bring corn syrup, brown sugar, butter, cream and salt to a boil, stirring constantly; cook 2-3 minutes stirring until sugar has melted and mix is smooth. Remove from heat; let cool slightly. Pore in egg yolks, beating constantly until blended and smooth; beat in vanilla.

Place pecans over bottom pf pie crust and pour in filling. Pecans will float to the top. Bake 45 minutes until crust is golden and knife inserted comes out clean. Cool and enjoy!!

Joy’s Perfect Pumpkin Pie!

Family Favorite

prepared pie crust
  • 1 can pumpkin
  • 1 tbsp. Cornstarch
  • 2 t pumpkin pie spice
  • 1/2 tsp. Salt (Scant)
  • 1/2 tbsp. butter (Melted)
  • 1 1/2 cups milk or cream
  • 1 cup vanilla sugar* (optional)
  • 11/2 teaspoons vanilla
  • 2 Eggs (beaten)

*vanilla sugar – combine 2 cups white granulated sugar and 1-2 split vanilla beans. Swirl container a few times for the next few days as the vanilla bean perfumes the sugar. Store in airtight container

Sift Sugar, Cornstarch, Salt, and Pumpkin pie spice together. Mix this with contents of one can ONE-PIE Pumpkin. Add beaten eggs, melted Butter and milk. Add a dash of Lemon Juice (if desired). Pour mixture into a 9-inch pie crust (deep dish is fine). Preheat oven & bake at 450 for 15 minutes. Then reduce temp. to 350 & continue to bake for 50 minutes. Cover crust if it browns too fast.

Mini Stuffed Jack Be Littles with Roasted Garlic Bulbs & Roasted Pumpkin Seeds

Family Favorite

3 mini pumpkins

Ingredients:

  • 1-inch bread cubes, garlic ciabatta (1 1/2 pound loaf)
  • 4 tablespoons butter
  • 2-3 tablespoons olive oil
  • 2-3 leeks, washed & chopped
  • 3 stalks-diced celery
  • 2 carrots, minced
  • 2 peeled, cored apples
  • 2 eggs beaten
  • salt & pepper to taste
  • 1 pound sweet or spicy sausage, casings removed
  • 1 cup heavy cream
  • 1 cup dried craisins

Directions:

Preheat the oven to 300 degrees F. Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes .Remove the bread cubes to a very large bowl Raise the oven temperature to 350 degrees F.
Meanwhile, in a large saute pan, melt the butter and oil and add the leeks, celery, apples, carrots salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.
In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.
Add the cream and the craisins to the mixture, mix well,

To assemble mini Jack Be Littles

Cut a circle around each stem. Gently move stem to release. (set top aside). Remove the insides and season with salt & pepper. Rub the pumpkin with olive oil and place on a cookie sheet. Fill with stuffing mix, add a splash of cream or milk and bake until tender, about 20-30 minutes.

Cut a small circle around each stem

Ingredients:

  • 1-inch bread cubes, garlic ciabatta (1 1/2 pound loaf)
  • 4 tablespoons butter
  • 2-3 tablespoons olive oil
  • 2-3 leeks, washed & chopped
  • 3 stalks-diced celery
  • 2 carrots, minced
  • 2 peeled, cored apples
  • 2 eggs beaten
  • salt & pepper to taste
  • 1 pound sweet or spicy sausage, casings removed
  • 1 cup heavy cream
  • 1 cup dried craisins

Directions:

Preheat the oven to 300 degrees F. Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes .Remove the bread cubes to a very large bowl Raise the oven temperature to 350 degrees F.
Meanwhile, in a large saute pan, melt the butter and oil and add the leeks, celery, apples, carrots salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.
In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.
Add the cream and the craisins to the mixture, mix well,