Pumpkin Pasties

Also from the Harry Potter Premiere Party, (yep, that's me above, as Hepzibah Smith) though the adults seemed to like them more than the kids. Though, in my son's case above, the expression is from the vomit-flavored Bertie Bott's Every-Flavor Bean he had just ingested, not the pastie.

• 2 eggs
• 3/4 cup sugar
• 1 lb canned pumpkin
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon cloves
• 1 can evaporated milk
• 1/2 teaspoon allspice
• 2 9-inch pie crusts

Mix eggs, sugar, spices, pumpkin and milk together and pre-bake in a greased casserole dish at 425 degrees for 15 minutes Reduce heat to 350 and bake for another 45 minutes. Remove from oven and cool. Roll out pie crust and cut into 4-inch circles. Put a spoonful of pumpkin filling in the center, fold and press together. Cut slits in top crust. Bake at 350 for 10-15 minutes or until crust is golden brown. Serve slightly warm or at room temperature.

Banana Casserole

Really sweet, a little goes a long way. Delicious hot with vanilla ice cream.

• 6 bananas
• 1/2 cup brown sugar
• 1/2 cup unsalted butter
• 1/2 cup raisins
• 1/2 cup pecans (optional)
• 1 tablespoon brandy (optional)

Slice three bananas lengthwise, place in buttered casserole dish. Sprinkle with 1/4 cup sugar and 1/4 cup butter slices. Top with half the raisins and pecans. Make a second layer with remaining ingredients. Bake at 350 degrees for 30 minutes. Cool for 5 minutes, then sprinkle with brandy, if desired.
I served this (teetotaler version) at a recent church supper and some of the ladies (Southern Baptist, no less!) suggested rum would be good it in.

Cuban Black Bean Soup

AKA Sopa de frijoles negros. A big hit at a recent church supper, served with rice underneath and Pork Adobo on top.

• 1 pound dried black beans
• 1 cup chopped onions
• 1 tablespoon butter
• 4 cups water
• 1 beef bouillon cube
• 2 bay leaves
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1 small can diced chiles or jalepenos
• 1 cup chopped bell pepper
• 12 oz cooked ham (optional)

Soak beans overnight and rinse. Saute onions in butter in bottom of soup pot, then add beans, water, bouillon cube, bay leaves, oregano and salt. Bring to boil, cover and simmer until beans are tender, 60-90 minutes. Puree one cup of beans in blender, return to soup. Remove bay leaves, add ham and green pepper, then cook for 30 minutes more. Serve over rice.

Iced Brownies

My daughter won a blue ribbon at the Albemarle County Fair with this recipe when she was 7. Adapted from recipes in the old Betty Crocker's Boys and Girls Cookbook, my first cookbook as a child.

• 4 squares unsweetened chocolate
• 1/2 cup shortening
• 2 cups sugar
• 4 eggs
• 1 1/4 cups flour
• 1 teaspoon baking powder
• 1 teaspoon salt

Melt chocolate and shortening in microwave. With wire whisk, beat in eggs and sugar. mix together last three ingredients, stir into chocolate mixture. Bake 30 minutes at 350 degrees in a greased square or rectangular brownie pan.

Icing:

• 1 1/2 cups powdered sugar
• 1/4 cup cocoa
• 1/4 cup butter, softened
• 1 tablespoon milk

Stir together until blended, add an extra tablespoon of milk if needed. Spread over brownies while they are still warm.

Orange Balls

My absolute favorite no-bake cookie. These are hugely popular whenever they are served and are elegant enough for fancy occasions. Fun to make with kids if you don't mind germs; it's hard to avoid licking your fingers when rolling. The recipe calls for rolling the balls in finely chopped nuts or flaked coconut; I don't care for either but have used vanilla wafer crumbs with great success. Just grind them fine, ideally in a food processor.

• 12 oz. vanilla wafers, crushed into crumbs

• 1 pound powdered sugar

• 1/2 cup butter, softened

• 6 oz concentrated orange juice

• Finely chopped pecans, flaked coconut or vanilla wafer crumbs for rolling

Mix all ingredients together and chill slightly before shaping into balls and rolling in desired topping. Store in refrigerator.

Pork Adobo

I've had a lot of fun experimenting with this recipe and have included a few variations below. It's good, but tends to taste very salty, so if you want to avoid that I'd suggest either using less soy sauce or salt or adding some slices potatoes or black beans to soak up the excess.

• 1 1/2 pounds pork roast, cubed
• 1/3 cup vinegar
• 2 tablespoons soy sauce
• 1 tsp salt
• 3 cloves garlic, minced
• 1 bay leaf
• 1/4 teaspoon pepper
• 1 tablespoon sugar
• 1/2 cup water
• 2 tablespoons olive oil

Combine everything in large pot or crock pot, soak at least 30 minutes. Cook at least one hour over medium heat until meat is tender, or slow-cook it all day in the crock pot. I like to shred the pork and serve it like barbecue over black beans and rice or in tortillas, but you can leave the meat chunky if you prefer.
Additions that are tasty and make it more stew-like:

• 1 large minced onion
• 1 chopped bell pepper
• 1-2 cans black beans
• several sliced red potatoes

Hot Crabmeat Dip

Another appetizer that impresses people with its elegance, but is simple to make. Imitation crab works fine, though real is, of course, better.

• 8 oz canned or fresh crabmeat

• 1 8 oz package cream cheese

• 1/2 teaspoon horseradish, or more to taste

• 1/4 teaspoon black pepper

Mix all ingredients together, put in small casserole dish. If desired, top with paprika or silvered almonds. Bake at 375 for 15 minutes or until hot and slightly brown. Serve hot with crakers: I recommend Triscuits.