How you doin’? It’s hard not to love the flavors and the aromas of the holiday season—warm spices (cinnamon, nutmeg, ginger, cardamom), pumpkin, cherries and cranberries—that evoke fond memories of this time of year in years' past. Pumpkins and cranberries should not be relegated to pies and sauce only. Freshly baked Pumpkin-Cranberry Muffins are perfect for the holiday breakfast table. 
 
Tens of thousands of years ago, receding glaciers carved out cavities in the land that evolved into cranberry bogs. Newly formed kettle ponds filled with sand, clay and debris formed the perfect environment for vines to spread across the South Shore, Cape Cod, Martha’s Vineyard and Nantucket. Massachusetts was born with cranberry bogs. For two hundred years, it has been where tradition has met innovation.
 
While cranberries have grown in the wild for over 12,000 years, cultivation of the cranberry began in 1816, shortly after Captain Henry Hall, a Revolutionary War veteran, of Dennis, Massachusetts, noticed that the wild cranberries in his bogs grew better when sand blew over them. Captain Hall began transplanting cranberry vines and spreading sand on them which were then flooded.
 
Prep time:  20 minutes
Bake time:  20 minutes
Yield:  12 muffins
 
Ingredients 
2 cups all-purpose flour
3/4 cup brown sugar, packed
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
1 cup canned unsweetened pumpkin puree
2 large eggs, lightly beaten
1/2 cup unsalted butter, melted
1/4 cup buttermilk
2 teaspoons pure vanilla extract
1 cup dried, sweetened cranberries
 
Directions

1. Preheat an oven to 400⁰ F.
2. Place paper or foil muffin cups in a 12 cup medium-size muffin tin.
3. Mix the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cardamom and nutmeg together in a mixing bowl.
4. Beat the canned pumpkin puree with the eggs, butter, buttermilk and vanilla together in another large mixing bowl.
5. Slowly beat in the flour mixture until well blended. Do not overmix.
6. Hand-stir in the dried cranberries until evenly blended.
7. Spoon the batter into muffin tins about 3/4 full.
8. Bake the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, about 20 to 25 minutes.
9. After 5 minutes out of the oven, turn the muffins out of the pan.
10. Serve warm or at room temperature.

ChefSecret:  If you have the time add a crunchy topping with toasted pecans or streusel. Mix up a little streusel as a crumb topping for the muffins—flour, butter, brown sugar and chopped pecans. For a little variety, try substituting toasted pumpkin seeds or dried cherries for the cranberries.

Quip of the Day: “To all you guys out there who want their special lady to feel appreciated during the holiday season, place her photo on the counter with a sign that says, Woman of the Year!”
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Have a wonderful safe and healthy holiday. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. 

#HolidayRecipes #2021Holidays #Muffins #Pumpkin #Cranberry #Christmas #Holidays #Brunch #Breakfast #Snack #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                          ©Perspectives/The Consulting Group, Inc., 2021

​How you doin’? Over the last 22 months I have provided recipes for all kinds of pies—apple, chocolate, pumpkin and several more. Now it’s holiday time again and I wanted to do something different, but still a little similar and perfect for Thanksgiving. This recipe comes from Jesse, the southern cook who taught me how to make this recipe while I was a teenager washing dishes and filling in as a server at summer camp.
 
Butternut squash is sweet, moist and nutty tasting with flavors similar to sweet potatoes—or, some say, butterscotch-y. Because it's so dense, you get more servings per fruit than you might with other squash varieties. You should be able to get 4 pies from one large butternut squash.
 
By the way, butternut squash contains slightly more vitamin A and C compared to pumpkin and twice as much iron. It's also a good source of magnesium, vitamin E and potassium. Compared to pumpkin, it's higher in calories and complex carbs and contains more than twice the amount of dietary fiber.
 
This recipe is for people who want a little something lighter than pumpkin pie which some people find a little strong or they just want a slightly milder and delicious pie befitting the holidays. It’s never really perfect Butternut Squash Pie without topping it with homemade whipped cream!
 
Prep time:  20 minutes
Bake time:  35 to 40 minutes
Cool time:  at least 2 hours
Yield:  2 pies, 9-inch pies / 12 servings
 
Ingredients 
2 prepared, unbaked pie crusts (homemade or store bought)
2-1/2 cups cooked butternut squash cubes (see ChefSecret)
5 large eggs
1-1/2 cups light brown sugar
1 cup whole milk
1 cup heavy whipping cream
2 tablespoons all-purpose flour
1 tablespoon unsalted butter
1-1/2 teaspoons ground cinnamon
1 teaspoon kosher salt
1 teaspoon ground ginger
1-1/2 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
 
Directions

1. Preheat an oven to 375⁰ F.
2. Press each pie crust into 2 pie plates.
3. To make the custard blend the butternut squash, eggs, brown sugar, milk, cream, flour, butter, cinnamon, salt, ginger, vanilla extract, nutmeg, and cloves in a food processor or blender until smooth.
4. Pour the custard into the prepared, unbaked pie crusts.
5. Put the pie pans on a sheet pan to catch any filling from overflowing the pie pan.
6. Bake in the preheated oven until pies are set in the middle and still a little jiggly; 35 to 40 minutes.
7. Let the pies cool for at least 2 hours before serving.

ChefSecret:  Many home cooks microwave the squash to soften the skin before cutting and peeling. Before microwaving and peeling, wash and poke holes in the whole butternut squash, then put it in the microwave for 3 minutes on high. After it cools down, you can easily cut and peel it. Dot with butter and roast in a 350° oven the peeled squash until just tender.

Quip of the Day:  I did the math this morning… if I run 3-miles I can eat 3-pounds of pie. That’s new math that I can get behind.
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Do you have a question or comment?  Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Have a wonderful safe and healthy holiday. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. 

#ThanksgivingRecipe #Thanksgiving #Dessert #ButternutSquashPie #ButternutSquash #HolidayRecipes #Holidays2021 #Thankful #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                        ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? Warm cinnamon rolls are the perfect breakfast food, evening dessert and the best thing ever about the county fair. Why else does anyone bother to go to the fair if not for the cinnamon rolls? I can live for weeks on the aroma alone, but thankfully I don’t have to.
 
My Chocolate-Caramel Cinnamon Rolls recipe is off the hook in decadence and perfect for your Thanksgiving weekend brunches. Just when you thought nothing could beat an ordinary cinnamon roll, I go and add cocoa and chocolate. This recipe will guide your taste buds to a higher level of Zen—or something like the best kind of guilty pleasures.
 
The first cinnamon rolls were baked in Sweden where October 4th is known as National Cinnamon Roll Day (we celebrate it here on the same date). In Sweden cinnamon rolls are social institutions that should never be missed, according to www.communityofsweden.com . They are commonly enjoyed during FIKA, a get-together with family and friends.
 
Prep Time:  2 hours
First Proof time:  1 hour 30 minutes
Second Proof time:  1 hour 30 minutes
Bake Time:  30 to 35 minutes
Yield: 15 Servings
Level: Medium
 
Ingredients
For the rolls
3-1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/3 cup granulated sugar
3/4 teaspoon salt
2 packages quick acting dry yeast
1 cup warm milk (110⁰ F)
1/3 cup unsalted butter softened
1 large egg
 
For the topping
1 cup packed dark brown sugar
1/2 cup unsalted butter
1/4 cup dark corn syrup (I prefer Karo)
3/4 cup lightly toasted pecan halves
2 tablespoons unsalted butter softened
​
1/2 cup mini semi-sweet chocolate chips
2 tablespoons dark brown sugar, packed
1 teaspoon ground cinnamon
 
Directions
For the rolls

1. Sift two cups of the flour along with the cocoa, granulated sugar, salt and yeast in large bowl.
2. Add the warm milk, butter and egg. Beat on low speed for one minute, scraping bowl frequently. Beat on medium speed for one minute, scraping bowl frequently.
3. Stir in remaining flour (dough will be stiff).
4. Turn the dough onto lightly floured surface. Knead about five minutes or until smooth and elastic.
5. Roll the dough in a buttered bowl butter side up. Cover and let rise in a warm place about 1-1/2 hours or until the dough ball has doubled in size. (The dough will leave indentation when lightly touched.)

For the topping:

1. Heat the brown sugar and butter bringing them to a rolling boil, stirring constantly.
2. Remove from the heat. Stir in the corn syrup. Pour into an ungreased 13 x 9 x 2-inch rectangular pan.
3. Sprinkle with the toasted pecan halves.

Back to the rolls:

1. Punch the dough down. Flatten with your hands or rolling pin into a rectangle, 15 x 10 inches, on a lightly floured surface.
2. Spread with two tablespoons of butter.
3. Preheat oven to 350⁰ F.
4. Mix chocolate chips, brown sugar and cinnamon together. Sprinkle evenly over the butter.
5. Roll up tightly, beginning at the 15-inch side. Pinch edge of the dough and roll to seal. Stretch and shape until even. Cut roll into fifteen 1-inch slices.
6. Place slightly apart in pan. Let them rise in a warm place about 30 minutes or until they double in size.
7. Bake 30 to 35 minutes or until dark brown.
8. Immediately invert on a heatproof tray or serving plate. Let it all stand about one minute allowing the caramel sauce to drizzle down the sides; remove the pan.
9. They are ready to serve.

ChefSecret:  I like cinnamon rolls like these in the morning for breakfast. I usually do all the preparation the day before, taking it up to shaping and panning stage. Then I refrigerate the dough (retard) overnight. In the morning, take the panned dough out of the refrigerator and let it sit out for about two hours for the second proof. Bake as noted above and they will be perfect.

Quip of the Day: “Do you remember when one person’s achievements were considered to be an inspiration, not a grievance?”
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Have a wonderful safe and healthy holiday. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. 

#ThanksgivingRecipe #Thanksgiving #Dessert #Brunch #ChocolateCaramelCinnamonRolls #HolidayRecipes #Holidays2021 #Thankful #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                        ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? It just about an hour before dinner. Everyone is out in the living room getting ready to feast on turkey, mashed potatoes, gravy and Green Bean Casserole. You are stressing out. You need to get your green vegetable side dish ready to serve. How about making the original Green Bean Casserole? It takes just minutes to whip up and contains a mere six convenience ingredients.
 
Sixty years ago, Dorcas Reilly invented the classic American dish of Green-Bean Casserole when she worked in the Campbell Soup test kitchen. Ms. Reilly was one of the first full-time employees at the Campbell’s Home Economics kitchen where she helped to create recipes printed on the labels of the company’s famous products. Ms. Reilly worked in the H.E. kitchen cooking with things that were most likely to be in most homes looking for easy recipes that used Campbell’s products that were not too expensive to make. Today, this recipe is still a staple at holiday dinners across the country.
 
Her original recipe (below) calls for mixing a can of cream of mushroom soup, cooked green beans, milk, soy sauce and black pepper. Pop it in the oven, toss some crunchy fried onions on top, and yet another element of the Thanksgiving dinner will be done!
 
Prep time:  10 minutes
Bake time:  30 minutes
Yield:  12 servings
 
Ingredients
2 (10.75 ounce) cans condensed cream of mushroom soup (I prefer Campbells)
1 cup whole milk
2 teaspoons soy sauce
1/4 teaspoon ground black pepper
8 cups blanched cut green beans
2-2/3 cups, divided fried onions (the one in the funny can—French’s or private label)
 
Directions

1. Preheat an oven to 350⁰ F.
2. In a 3-quart casserole, stir in the soup, milk, soy sauce, pepper, beans and 1-1/3 cups of the onions.
3. Bake for 25 minutes or until hot.
4. Remove from the oven and stir to mix.
5. Top with remaining onions.
6. Bake for another 5 minutes then serve.

ChefSecret:  For a festive touch, stir in 1/2-cup chopped red peppers with the soup. Omit soy sauce and stir in 1/2-cup shredded Cheddar cheese with soup. Sprinkle more cheese on top as desired when topping with onions.

Quip of the Day: “What did the turkey say to the computer?" "Google, Google.”
-------------------------------------------
Do you have a question or comment?  Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Have a wonderful safe and healthy holiday. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. 

#ThanksgivingRecipe #Thanksgiving #Sides #GreenBeanCasserole #CampbellsSoup #CreamOfMushroomSoup #HolidayRecipes #Holidays2021 #Thankful #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                     ©Perspectives/The Consulting Group, Inc., 2021