Wordless Wednesday-October Edition

Stuffed Crepes-An Ode to Paris

Ott, A and I had so much fun during Canning Week, we didn't want the fun to end! Since Canning Week has ended, Ott, A and I have been sharing recipes every Tuesday using foods we have canned. Several of our fellow canners have joined us in this blog hop. If you've missed a week, please check back through our archives for these wonderful recipes. For our final week, I pulled out one of my all time favorite recipes.

In 1996, I was lucky enough to spend a couple of weeks in France. Here we are waiting in Chicago for plane ride #2 to Paris.

I spent my birthday on top of the Eiffel Tower-or Tour Eiffel as they say en Paris

 

Bastille Day on the streets of Mont Saint-Michel

and countless hours touring beautiful castles and cathedrals from centuries past (yes, that's the camera strap in the picture) and beautiful artwork in the Louvre

 

In preparation for our trip, the small group of us decided to try various French foods. We went to a French restaurant in Tampa. Then we realized maybe we should have started with something different. Although, I have to admit, I almost liked the escargot we ordered at the restaurant! After we got back home, we decided to end the evening with crepes. Maybe that was more our style! 

Since then, I've made crepes many times. The best part of this dessert is its versatility. The crepe itself has a bland flavor. It's the filling that makes it delicious! 

What you'll need:

1 c flour

1 c milk

1 egg

Mix the egg and flour together with a fork or whisk

 

Then whip in the milk

 

Heat a small skillet on medium for 3 minutes, or until a drop of water sizzles on the hot surface. Pour enough batter in the pan to make a 5" circle, then swirl the batter around to make it about a 7 inch circle. Do not overfill! The crepe should be thin.

 

Cook until the top is almost cooked (20 seconds), then flip over to the other side and cook an additional 5 seconds. 

 

To fill, pour a bit of your favorite fruity jam, butter, or jelly in the middle.

 

 

Last night was apple butter and peach marmalade.

Roll up and add a bit more filling around the plate or on top of the crepes. A dab of whipped cream in the ends adds an extra bit of sweetness!

I hope you have enjoyed our series, "I canned a lOTT, now I'm baking in my BISTRO". Please visit Ott,A's page to see what she has created today!

Once again, a HUGE thank you to all of you who helped make Canning Week such a huge success!

Pumpkin Mousse

Something about pumpkin recipes just screams Fall to me. But with all this warm weather we've been having in Indiana, it just didn't seem right to make a heavy pumpkin dish. So after digging through some old cookbooks, I found a perfect dish. Pumpkin Mousse!

What you'll need:

Crust: 

1/2 c butter, melted

1/2 c brown sugar

1/2 c oats

Filling:

2 1/2 cups cold  milk

1 pkg. (large box) Vanilla Flavor Instant Pudding 

1 pkg. (large box) Cookies and Creme Instant Pudding

1 can (15 oz.) pumpkin

1 tsp.  pumpkin pie spice

2 cups thawed Cool Whip 

 

Mix oats, butter and brown sugar together

 

Press into 13x9 pan and bake at 350 for 15 minutes

Cool completely! 

While crust is cooling, mix together pudding, milk, pumpkin, and pumpkin pie spice.

 

Carefully fold in Cool Whip

 

Spread onto cooled crust

 

Refrigerate at least one hour and serve

 

 

 

 

Fall Leaves

Pear Betty

Ott, A and I had so much fun during Canning Week, we just weren't ready for the fun to end! Each Tuesday, we'll be featuring recipes using items we canned. Make sure you hop on over to her page to see what she's up to!

I've never made this before, but I was trying to find a new recipe and found one for Pear Betty using diced fruit and sugar. So, it seemed like a logical leap that I could use some canned pear butter instead of fruit and sugar.
What you'll need:
6 c soft bread pieces
2 c pear butter
6 T melted butter
1 t lemon juice
2 t vanilla extract

 

Combine all ingredients in bowl and make sure all pieces are well coated. 

 

Press into 9" pie pan

 

Top with ground almonds and bake at 325 for 45-60 minutes

 

Try topping with this great vanilla sauce!

Hunk of Meat Monday

Have you been to Beyer Beware lately? She's doing this great feature called Hunk of Meat Monday! There's a linky up there with great meaty recipes, so make sure you go check it out!

Turkey Chili

What you'll need:
1 lb ground turkey
1 can cream corn
1 can great northern beans
1 pkg White Chicken Chili seasoning

Brown turkey in skillet

 

Add in corn, seasoning, 3/4 c water, and beans

 

 

Mix together and bring to a boil

 

Turn heat down to low and simmer, covered, for 10 minutes.

Super yummy! Instead of using ground turkey, you can also use chopped pieces of leftover chicken and turkey. Keep this in mind for all that left over turkey you're going to have next month!

PS...our hog goes to the butcher tomorrow, so stay tuned for lots of great pork recipes!