Pumpkin Apple Caramel Hotdish Food

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Pumpkin Caramels image

Provided by Food Network Kitchen

Categories     dessert

Time 1h50m

Yield 24 candies

Number Of Ingredients 11

1/2 cup toasted pumpkin seeds or sunflower seeds
1 cup maple syrup
3/4 cup light brown sugar
1/2 cup heavy cream
1/4 cup dark corn syrup
1 teaspoon pumpkin or apple pie spice
1 teaspoon fresh lemon juice
1/2 teaspoon fine salt
2/3 cup canned pumpkin puree, room temperature
1 tablespoon unsalted butter, room temperature
1 teaspoon pure vanilla extract


  • Line an 8 by 4-inch loaf pan with waxed paper or aluminum foil. Brush the sides, but not the bottom lightly with butter and sprinkle the pumpkin seeds in the bottom.
  • Whisk the maple syrup, brown sugar, cream, corn syrup, pie spice, lemon juice, and salt together in a heavy-bottomed medium saucepan. Brush down the sides on the saucepan with water to remove every grain of sugar. Set the candy thermometer into the sugar. Cook the mixture over medium heat, without stirring, until the mixture reaches the firm ball stage, 248 degrees F, about 18 to 20 minutes.
  • Carefully stir in the pumpkin puree. Return to the heat and cook, stirring occasionally, until the caramel reaches the soft ball stage, 240 degrees F, about 15 minutes more. Remove from the heat and stir in butter and vanilla.
  • Pour the caramel over the pumpkin seeds in the prepared pan. Smooth to an even layer. Cool to room temperature.
  • When fully cooled peel from the waxed paper or foil and cut into 24 (1-inch) squares. Wrap individually in parchment or waxed paper and store in an airtight container for up to a week.

Nutrition Facts : Calories 92 calorie, Fat 2 grams, SaturatedFat 2 grams, Cholesterol 8 milligrams, Sodium 60 milligrams, Carbohydrate 18 grams, Fiber 1 grams, Protein 0 grams, Sugar 16 grams


Chicken Shawarma Hotdish image

Our pastry chef Mary, who's from Minneapolis, inspired this recipe, and I make it a few times every winter for family meal at the restaurant. It's pretty killer and is made from ingredients we have on hand, like chicken, tahini and shawarma spice.

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 8 to 12 servings

Number Of Ingredients 27

1 tablespoon spicy paprika
2 tablespoons ground cumin
2 tablespoons ground turmeric
2 1/2 pounds skinless, boneless chicken thighs or breasts
Kosher salt
6 tablespoons canola oil
3 pounds sweet onions, cut into thick slices
2 16-ounce cans chickpeas, drained and rinsed
1 18-ounce jar Middle Eastern-style pickled cucumbers in brine, sliced 1/4 inch thick
1 1/4 cups tahini (about 12 ounces)
Chopped fresh parsley, for topping
4 pitas
3 tablespoons extra-virgin olive oil
Arab Chopped Salad, for topping (recipe follows)
1 pint cherry tomatoes, halved
8 Persian cucumbers, chopped
1 bell pepper, cut into 1/2-inch cubes
1 small red onion, finely chopped
5 sprigs parsley, leaves finely chopped
1 sprig mint, leaves finely chopped
Grated zest and juice of 4 large lemons
1/2 cup white wine vinegar
1/2 cup za'atar
1 preserved lemon
1 cup extra-virgin olive oil
Kosher salt
2 cups crumbled Bulgarian feta cheese


  • Preheat the oven to 375˚ F. Make the shawarma spice: Combine the paprika, cumin and turmeric in a small bowl.
  • Place the chicken in a mixing bowl and season with 2 tablespoons salt and 1 tablespoon of the shawarma spice, tossing to coat. Cook right away, or refrigerate overnight, if desired.
  • Heat a large cast-iron skillet over high heat. Add 2 tablespoons canola oil, then add the chicken and sear until caramelized and cooked through, about 4 minutes per side. Transfer the chicken to a baking sheet or plate to cool.
  • Add the remaining 4 tablespoons canola oil to the pan, then add the onions and 1 tablespoon salt. Cook, stirring often, until softened and starting to brown, about 7 minutes. Add 2 more tablespoons of the shawarma spice and cook 2 minutes. Remove from the heat and transfer the onions to a large bowl.
  • Very thinly slice the chicken, then add to the onions along with the chickpeas and sliced pickles. Add the tahini and stir to evenly coat, then stir in 2 cups water.
  • Transfer the chicken mixture to a 9-by-13-inch baking dish and sprinkle with parsley. Split the pitas horizontally to make 8 circles. Stack the pita rounds and slice into 8 wedges each. Put the pita wedges in a mixing bowl, drizzle with the olive oil and lightly toss to coat. Top the chicken mixture with an even layer of pita wedges. Bake until the pita is golden brown, about 20 minutes. Top with the salad.
  • Combine the tomatoes, cucumbers, bell pepper, red onion, parsley and mint in a large bowl. Top with the lemon zest.
  • Make the vinaigrette: In a separate mixing bowl, whisk the lemon juice, vinegar and 1/4 cup za'atar. Slice the preserved lemon into quarters; cut out and discard everything but the yellow peel. Finely chop the preserved lemon peel, then add to the bowl with the vinegar mixture. Whisk together, then slowly whisk in the olive oil. Season the salad with salt, then add some of the vinaigrette and toss. Top with the feta and remaining 1/4 cup za'atar.


Pumpkin Caramel Trifle image

Provided by Food Network

Time 45m

Yield 12 servings

Number Of Ingredients 11

Crisco® Original No-Stick Cooking Spray
1 (14 oz.) pkg. Pillsbury® Pumpkin Quick Bread & Muffin Mix
1 cup water
3 tbsps. Crisco® Pure Vegetable Oil
1 large egg
3 cups milk
2 (3.4 oz.) pkgs. instant cheesecake pudding and pie filling
1 (8 oz.) container frozen extra creamy whipped topping, thawed
1/2 cup Smucker's® Caramel Flavored Topping
1/2 tsp. ground cinnamon
6 tbsps. chopped pecans


  • HEAT oven to 375 degrees F. Coat 13x9-inch baking pan with no-stick spray.
  • PREPARE quick bread mix according to package directions using water, oil and egg. Pour into prepared pan. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool completely.
  • CUT quick bread into 1-inch cubes. Whisk milk and pudding mix in medium bowl for 2 minutes. Stir caramel topping with cinnamon in small bowl.
  • LAYER 1/3 of cubes in a 2 1/2-quart trifle dish or large glass serving bowl. Top with 1/3 of pudding, 1 cup whipped topping, 2 tablespoons caramel topping and 2 tablespoons pecans. Repeat twice to make 3 layers.
  • SPREAD remaining whipped topping over top. Drizzle remaining caramel topping over top of trifle and sprinkle with pecans. Chill 30 minutes before serving.


Autumn Trifle W/ Roasted Apples, Pears and Pumpkin-Caramel Sauce image

Need a dessert to impress? This is the one! While somewhat labor-intensive, it's worth the work. Your guests will gush over the presentation and perfect flavor combination. A pastry bag and large rosette tip are optional for the whipped cream topping, which can also be spooned over the trifle.

Provided by GimlisGirl

Categories     Dessert

Time 2h15m

Yield 12 , 12 serving(s)

Number Of Ingredients 22

6 large egg yolks
2 cups whole milk
3/4 cup sugar
1/2 cup cake flour
2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
2 tablespoons unsalted butter
1/4 cup unsalted butter
1/2 cup sugar
1 cup heavy whipping cream
1/2 cup canned pumpkin puree
3 large fuji apples, peeled, cored, cut into 1/2-inch cubes (about 4 cups)
3 bosc pears, peeled, cored, cut into 1/2-inch cubes (about 3 cups)
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter, cut into 1/2-inch cubes
3 1/2 dozen ladyfingers
1/3 cup dry sherry
2 cups whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract
8 slices bosc pears (1/8-inch-thick)
1 tablespoon fresh lemon juice


  • For cinnamon pastry cream: Whisk yolks and 1/2 cup milk in large bowl. Add sugar, flour, vanilla, and cinnamon. Whisk until sugar dissolves. Bring 1 1/2 cups milk to simmer in heavy medium saucepan over medium heat. Gradually whisk milk into yolk mixture. Return mixture to same saucepan. Cook until custard thickens and boils, stirring constantly, about 2 minutes. Transfer to medium bowl. Add butter and stir until melted. Press plastic wrap directly onto surface. Chill until cold, about 2 hours. (Can be made 2 days ahead. Keep chilled.).
  • For pumpkin-caramel sauce: Melt butter in heavy small saucepan over medium heat. Add sugar and cook until mixture is deep amber, stirring constantly, about 8 minutes (mixture will be grainy). Reduce heat to medium-low. Add cream (mixture will bubble). Stir until caramel bits dissolve, about 2 minutes. Add pumpkin; stir until heated. Refrigerate until cold, about 2 hours. (Can be made 2 days ahead. Cover and keep refrigerated.).
  • For roasted fruit: Preheat oven to 400°F Mix apples, pears, and lemon juice in large bowl. Place butter on rimmed baking sheet. Heat in oven until butter melts and begins to brown, about 5 minutes. Add fruit to baking sheet and toss with butter. Roast until fruit is soft and golden, turning with metal spatula every 15 minutes, about 1 hour. Cool fruit on sheet.
  • For assembly: Place ladyfingers, flat side up, on baking sheet. Brush with Sherry. Line bottom of 2- or 3-quart glass trifle dish with single layer of ladyfingers, Sherry side up. Line bottom edge with 1 row of ladyfingers, Sherry side in, pressing gently against dish. Spoon half of pastry cream into lined dish; smooth top. Cover with half of fruit. Drizzle 1/2 cup caramel sauce over. Line edge of dish with second row of ladyfingers, Sherry side inches Cover fruit with single layer of ladyfingers. Spoon remaining pastry cream over. Cover with remaining fruit. Drizzle fruit with 1/2 cup caramel sauce. Line edge of dish with third row of ladyfingers, Sherry side inches Chill at least 6 hours. (Can be made 1 day ahead. Keep chilled.).
  • Whip cream, sugar, and vanilla in bowl until mixture holds peaks. Fill pastry bag fitted with large rosette tip with whipped cream and pipe over trifle (or spoon whipped cream over). (Can be prepared 3 hours ahead; chill.) Drizzle whipped cream with 2 tablespoons caramel sauce. Brush pear slices with lemon juice; arrange decoratively atop whipped cream. Serve, passing remaining caramel sauce separately.


Pumpkin Apple Pie image

The first time I made this for my family, they gobbled up this wonderful change-of-pace holiday dessert. It has a scrumptious layer of apples under the pumpkin.-Elizabeth Montogomery, Taylorville, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 15

Dough for single-crust pie
1/3 cup packed brown sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup water
2 tablespoons butter
3 cups sliced peeled tart apples
3/4 cup canned pumpkin
3/4 cup evaporated milk
1/3 cup sugar
1 large egg, room temperature
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Optional: Whipped cream or vanilla ice cream


  • Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. , In a saucepan, combine the brown sugar, cornstarch, cinnamon and salt. Stir in water until smooth. Add the butter; bring to a boil. Add apples. Cook and stir for 4 minutes. , Add apple mixture to crust. In a bowl, whisk the pumpkin, milk, sugar, egg, cinnamon and salt until smooth; pour over apple layer. If desired, decorate edge with crust leaves., Bake until a knife inserted in the center comes out clean, 50-55 minutes. If necessary, cover edges with foil during the last 15 minutes of baking time to prevent overbrowning. Cool completely. If desired, serve with whipped cream or ice cream. Store in the refrigerator.

Nutrition Facts : Calories 284 calories, Fat 12g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 311mg sodium, Carbohydrate 41g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.

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