Bett's Takes — Recipes RSS



Recipe: All Meals and Days Pumpkin Pie

Recipe by Elizebett Rocha Bento Eslinger   In my house, a slice of pumpkin pie isn’t just for dessert; it’s also breakfast, an afternoon snack, or a birthday celebration centerpiece. We’ve eaten a lot of pumpkin pie over the years! While seemingly simple, getting the filling set perfectly without a soggy pastry is a delicate balancing act. Blind baking the crust (i.e. cooking the crust for a period of time before adding the filling) helps the crust flake beautifully without overcooking the pumpkin custard. Substitution note: if you don’t have a 14oz can of sweetened condensed milk, you can replace it with 100 g (about ½ cup) of granulated sugar, 50 g (about ¼ cup packed) brown sugar, and 12...

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Cranberry-Orange Relish Recipe

Recipe by Elizebett Rocha Bento Eslinger This recipe may not settle the debate on canned versus homemade cranberry sauce, but it's likely to be a hit at the Thanksgiving table or as a spread on turkey sandwiches. And it's super quick to make! It has a lovely citrus zing, doesn’t require cooking, and stores well in the fridge for up to a week.  Ingredients 12 oz fresh cranberries zest from 1 medium orange 1 medium orange (washed, peel and pith removed, and cut into chunks) 3/4 cup granulated sugar 1 dash of salt 1/4 tsp ground cinnamon Directions Put all ingredients into a food processor and pulse until finely chopped. Scrape into a serving bowl (or a storage container if...

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Frugality and Chocolate Cake

As a youth, I probably wouldn't have told anyone about my attempt today: to use an almost-expired container of yogurt in a cake recipe. It could have revealed I was "less than" in some way I can't exactly articulate even today. However, the world around me has evolved. Thrifting is trendy and green, and now I'm writing a full blog post about the origins of my frugality and its connection to chocolate cake.

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