Book Cooks, Week Two

It was fairy tale week! We made Cinderella's Pumpkin Tartlets and Snow White's Applesauce. I didn't get any pictures again (the class is far too short and chaotic), but here are the recipes:

Cinderella’s Pumpkin Tartlets (from Fairy Tale Feasts)

Ingredients

Filling:

2 cups pumpkin

½ cup evaporated milk

2 eggs

½ cup brown sugar

½ cup sugar

1 tsp. cinnamon

¼ tsp. ginger

¼ tsp. ground cloves

¼ tsp. nutmeg

Topping:

¼ cup ground walnuts

¼ cup brown sugar

1 tbsp. cold butter

4 pie crusts

Directions

1. Preheat the oven to 425.

2. Mix all the filling ingredients in a bowl and set aside.

3. Grind walnuts in a food processor. Add the brown sugar and butter cut into small pieces. Grind until crumbly.

4. If your muffin pan is not non-stick, butter the insides or spray with cooking spray.

5. Lay out the pie crusts and cut them into rounds.

6. Gently press the rounds into the muffin tin.

7. Put 1 tablespoon of filling in each shell.

8. Sprinkle with 1 teaspoon of the topping.

9. Bake for 10 minutes.

10. With the tartlets still in the oven, lower the temperature to 350 and cooking for 12-15 minutes more, until a toothpick comes out clean.

11. Cool for 5-10 minutes before removing from the tin.

Snow White’s Applesauce

Ingredients

4 apples - peeled, cored and chopped

3/4 cup water

1/2 teaspoon ground cinnamon

Directions

In a saucepan, combine apples, water, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.