Caras Kitchen

Garlic Chive & Dill Refrigerator Pickles Ingredients For the brine: 2 1/4 L water 2 1/4 L 5% white vinegar 1 tbsp sugar 1 tbsp coarse salt Or, if the sizes of jars you have differ; 1:1 ratio of water to vinegar, plus 1 tablespoon sugar, and 1 tablespoon coarse salt For the sterilized jars: Fresh cucumbers, sliced into rounds Fresh garlic chives Fresh dill sprigs Garlic cloves, peeled Whole black peppercorns Prepare the Cucumbers Wash the cucumbers thoroughly and slice them in

Roasted Pumpkin Sage Alfredo Serves 4 Ingredients For the roasted pumpkin: 1 small sugar pumpkin, about 2-3 lb 1 tablespoon olive oil Pinch of salt For the pasta and sauce: 12 oz fusilli bucati corti 3 tablespoons butter 1 teaspoon dehydrated Ceres sage, crushed 2 cups fresh roasted sugar pumpkin purée 1-1½ cups half-and-half cream 2/3 cup freshly grated Parmesan Pinch of salt Splash of freshly cracked peppercorns, to taste Shaved or freshly grated Parmesan for serving Roast

Rich Pumpkin Spice Bundt Cake Oven: 350°F Pan: 10 to 12-cup Bundt pan Bake time: 50 to 65 minutes, or longer if needed Ingredients Cake: 2 cups homemade pumpkin purée 3 cups all-purpose flour 2 teaspoons baking soda ½ teaspoon baking powder 1 teaspoon salt 2 teaspoons ground cinnamon 1½ teaspoons ground nutmeg 1 teaspoon ground ginger ½ teaspoon ground cloves 2 sticks unsalted butter, softened 1½ cups granulated sugar ½ cup packed brown sugar 4 large eggs 2 teaspoons vanilla

Fresh Sugar Pumpkin Spice Bread Makes: 1 large loaf Pan: 6 x 10-inch loaf pan Oven: 325°F Bake time: 65-75 minutes or longer if needed Ingredients 2 cups all-purpose flour ½ teaspoon salt 1 teaspoon baking soda ½ teaspoon baking powder 1 ½ teaspoons ground cinnamon, slightly heaping 1 ½ teaspoons ground nutmeg, slightly heaping 1 ½ teaspoons ground cloves 1 ½ sticks unsalted butter, softened 2 cups granulated sugar 2 large eggs 2 cups homemade sugar pumpkin purée Crisco plant

Baked Red Kuri Squash Mac & Cheese Makes: 10-16 servings Pan: 9 × 16 inch baking dish Oven: 375°F (190°C) Ingredients 340 g (12 oz) elbow macaroni 3 cups cooked Red Kuri squash purée 7-8 tbsp butter, approximately 6 heaping tbsp all-purpose flour, approximately Half-and-half cream, as needed 2 cups shredded old/sharp cheddar cheese, approximately 1 tsp salt Paprika, to taste A few pinches black pepper Reserved pasta water, as needed Directions Prepare the Red Kuri squash Cut

Wild Rice Stuffed Stripe Tiger Pumpkins Makes 3 stuffed mini pumpkins Ingredients 3 small Stripe Tiger pumpkins 1 package (132 g) Ben's Original Fine Herb & Wild Rice ¼ cup mushrooms, finely chopped ¼ cup carrot, finely diced ¼ cup corn Olive oil, for coating the pumpkins 1 tbsp butter, for cooking the vegetables 3 tsp butter, divided, for topping the stuffed pumpkins ⅛ tsp rubbed sage (optional: increase to ⅜ tsp for a fuller-bodied sage flavour) Pinch of salt Black pepper,

Mashed Sweet Dumpling Squash Makes: About 4 servings Prep time: 10 minutes Cook time: 10 to 15 minutes Ingredients 3 medium Sweet Dumpling squash 2 tbsp butter ½ tsp salt, plus more to taste ⅛ tsp black pepper, optional 1-3 tbsp milk or cream, only if needed Instructions Prepare the squash Cut the squash into sections, scoop out the seeds and stringy centres, and cut off the skin. Cut the peeled flesh into roughly 1-2 inch chunks. Boil the squash Bring a large pot of water to

Rich Cortland, Lobo & McIntosh Applesauce Makes: approximately 3 to 4 cups Ingredients 10 apples, mixed Cortland, Lobo and McIntosh 1 cup fresh apple juice ¼ cup packed brown sugar 2 tbsp lemon juice 2 tsp ground cinnamon ¼ tsp ground nutmeg Pinch of salt Instructions Prepare the apples Peel, core and roughly chop the apples. Combine Place the chopped apples in a large saucepan or pot. Add the fresh apple juice, brown sugar, lemon juice, cinnamon, nutmeg and a pinch of salt.