We would like to give those patients with flex spend, health savings, or insurance benefits a friendly end of the year reminder that it’s about that time to schedule your last dental visit of 2012 so you can optimize your benefits!

Now is the time to reserve you appointment with us. Space is limited and we get very busy around the holidays, so don’t wait to give us a call! Happy holidays!

Cranberry and Cinnamon Tart

Ingredients

• 1 1/2 cups (5 1/4 ounces) fresh cranberries
• 1/2 cup plus 1/3 cup granulated sugar, plus more for sprinkling
• 1 tablespoon water
• All-purpose flour, for dusting
• Pate Sucree
• 1 large egg white, lightly beaten
• 8 ounces cranberry jam or preserves
• 10 tablespoons unsalted butter, room temperature
• 3 large eggs
• 1/2 teaspoon pure vanilla extract
• 6 ounces (about 1 1/4 cups) whole almonds, finely ground in a food processor
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt

Directions

1. Put fresh cranberries, 1/3 cup sugar, and the water into a saucepan over medium heat and cook, stirring to dissolve sugar, until cranberries have just softened, about 3 minutes. Remove from heat, and let cool completely.
2. On a lightly floured work surface, roll out dough to a 12-inch circle, 1/8 to 1/4 inch thick. Transfer to an 8-by-2-inch springform pan, pressing crust into bottom and up sides. Trim excess flush with rim. Refrigerate for 30 minutes.
3. Preheat oven to 350 degrees. Prick tart crust all over with a fork. Cut a 12-inch round of parchment, and place on top of chilled crust. Fill with pie weights or dried beans. Bake for 10 minutes. Remove weights and parchment, and brush crust lightly with egg white. Return to oven, and bake until pale golden, about 25 minutes. Refrigerate remaining egg white. Let crust cool in pan on a wire rack for 10 minutes.
4. Raise oven temperature to 375 degrees. Spread jam over bottom of tart crust.
5. Beat butter and remaining 1/2 cup sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to medium. Slowly add ground almonds, cinnamon, and salt, and beat until just combined. Spread mixture over jam-covered crust.
6. Bake tart until filling is set and has darkened slightly, 45 to 50 minutes. (If top darkens too quickly, cover loosely with foil.) Remove tart from oven, brush top with egg white, and sprinkle with sugar. Return to oven, and bake for 5 minutes more. Let cool on a wire rack for 15 minutes. Remove from pan, and top with candied cranberries. Serve warm.

Pumpkin Cream Pie

Ingredients

For the Gingersnap Crust

• 1 1/4 cups ground gingersnaps (from about 25 cookies)
• 2 tablespoons sugar
• Salt
• 4 tablespoons unsalted butter, melted and slightly cooled

For the Pumpkin Cream Filling

• 2 cups whole milk
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• Pinch of ground cloves
• 1/2 cup sugar
• Salt
• 4 large egg yolks
• 1/4 cup cornstarch
• 1 1/4 cups solid-pack pumpkin (from one 15-ounce can)
• 1 tablespoon unsalted butter, room temperature
• 1 1/4 cups heavy cream, whisked to medium peaks
• Garnish: freshly grated nutmeg

Directions

1. Make the gingersnap crust: Preheat oven to 350 degrees. Combine gingersnaps, sugar , and a pinch of salt in a bowl. Stir in melted butter. Press mixture into bottom and up sides of a 9-inch metal pie dish. Refrigerate until set, about 15 minutes. Bake until crust is golden brown, about 15 minutes. Let cool.
2. Make the pumpkin cream filling: Bring milk, vanilla, cinnamon, nutmeg, cloves, 1/4 cup sugar , and a pinch of salt to a simmer in a medium saucepan over medium heat. Meanwhile, whisk egg yolks with cornstarch and remaining 1/4 cup sugar in a medium bowl.
3. Gradually whisk about 1/2 cup milk mixture into yolk mixture. Gradually whisk in remaining milk mixture. Return entire mixture to saucepan. Cook over medium heat, whisking constantly, until bubbling in center, about 2 minutes. Remove from heat. Immediately whisk in pumpkin. Whisk in butter.
4. Strain filling through a fine sieve into a clean bowl. Pour into gingersnap crust, smoothing the top with an offset spatula. Refrigerate until set, at least 4 hours. When ready to serve, top with whipped cream, and garnish with nutmeg.

With Thanksgiving right around the corner, we would like to wish you a safe and happy Thanksgiving. Enjoy a day filled of friends, family, and great food.

We are very thankful for all of our patients and their families. We’d like to know, what are you most thankful for this year? Leave us a comment, or if you have any stories, photos or recipes to share with us, we encourage you to share them below or on our Facebook page!

Our team knows the way you care for your teeth at home doesn’t just affect your oral health – it can impact your overall health as well. In recent years, researchers have found clear links between the mouth and other parts of the body, and the evidence is especially impactful for people with diabetes.

November marks Diabetes Awareness Month, and a great time to learn about how keeping your mouth healthy is vital to your overall health, too. If you are one of the nearly 26 million Americans currently living with diabetes, there is some good news: you can protect your gums and teeth from the effects of diabetes by visiting our dental office for regular check-ups and cleanings. Most people should have at least two dental appointments per year, but those folks living with diabetes may require additional visits to make sure their dental health remains in top shape. Many insurance plans provide expanded benefits for diabetic patients. We are the experts and can definitely tell you how often you need to come in for your dental visits!

For more information on how we can help, please give us a call or ask us on Facebook!