I love something sweet, that isn't overwhelmingly sweet. And, I love my house to have that aroma of a home, not just a place to live. These apples can take care of both of those needs.
Crock-Pot Apples
1/4 cup brown sugar
1/4 cup walnuts, chopped
2 tablespoons trans-fat free margarine
1 teaspoon cinnamon
6 Gala apples, cored
1/2 cup apple juice or apple cider
A friend of mine, from the great state of Texas, has one thing going on I would like above all else... a freakin' peach tree in her yard. Seriously... there are all sorts of levels of jealousy going on for the other beautiful things in her life, but she got the cherry on top with a lush peach tree! As this is her first year living with her tree, and has an abundant crop coming in, I thought I would post from the "Pennington Family Recipe Book" a few of my favorite peach recipes from all of the sides of my family.
Enjoy Elizabeth!!
Fresh Peach Sauce
*Serve this over pancakes in the morning... or ice cream at night... Yummy goodness from my Great-grandmother Scott
1/2 cup water
3 tablespoons sugar
2 tablespoons cornstarch
1 dash ground nutmeg
1 cup sliced peeled fresh peaches
1/8 teaspoon vanilla extract
In a medium size saucepan, bring water, sugar, cornstarch and nutmeg to a boil; boil for 1 minute. Add peaches. Bring to a boil; boil another 1-2 minutes. Remove from the heat; stir in extract. Serve warm.
Peach Crumble
*You can add whatever fruit you'd like, but mostly I make apple and peach. Yeah, and ice cream it up again!! Mmm. Thanks to Grandmother Edna, living in Baton Rouge.
8 ripe peaches, pitted and sliced
Juice of 1 lemon
Large pinch of ground cinnamon
Large pinch of freshly grated nutmeg
1/2 cup all-purpose flour
1/2 cup firmly packed dark brown sugar
1/4 pound (1 stick) unsalted butter, chilled and cut
into small pieces
1/4 cup quick-cooking oats
Preheat the oven to 375F. Arrange the peach slices in a buttered 9x13 baking dish. Sprinkle with the lemon juice, cinnamon and nutmeg.
In a small bowl, combine the flour and brown sugar. With your fingers, blend the butter into the flour-sugar mixture until it resembles coarse meal. Stir in the oats and sprinkle the mixture on top of the sliced peaches. Bake until the peaches are soft and the topping is brown, about 25 minutes. Serve warm with ice cream.
Fresh Peach Chutney
*Serve over cream cheese on crackers... with smoked salmon... the possibilities are endless for this... Thanks Grandmother Lois!
1/2 cup cider vinegar
1/2 cup loosely packed brown sugar
1/2 cup white sugar
1 large sweet red pepper, seeded, diced 1/4 inch, about 1/2 cup
1 small white onion, peeled and diced, about 1/2 cup
1 small jalapeño pepper, seeded and diced, 2 tablespoons
1/3 cup white raisins
1 tablespoon finely chopped garlic
1 tablespoon grated ginger
1/2 teaspoon salt
1 1/2 pounds firm, fresh peaches, skin & pit removed, sliced into wedges
Put the vinegar and both sugars into a medium size saucepan, place over medium heat and bring to a boil. Add the red pepper, onion, jalapeño, raisins, garlic, ginger, salt and simmer 10 minutes. Add the peach segments and simmer an additional 5-10 minutes. If the peaches are still firm allow to cook several minutes more. If you would like the syrup thicker you may also allow to cook for a minute or two to reduce liquid.
Remove from the heat and allow to cool for 15 minutes in the pot. Serve at room temperature. Transfer all excess to a clean container and refrigerate, covered, for up to one week.
Grilled Balsamic Chicken and Peaches
*This is my recipe... well it started at a Betty Crocker site, then I evolved it to be my own. I could eat this EVERY. SINGLE. DAY!
1 cup balsamic vinegar
1/4 cup maple syrup
2 tablespoon ground black pepper
1/2 cup roughly-chopped fresh basil leaves
3 to 4 cloves garlic, minced
1/4 cup extra-virgin olive oil
4 whole boneless and skinless chicken breasts
2 large sweet onions, thickley sliced
6 fresh peaches, skinned, halved, and pitted
1/4 cup orange juice
2 tbsp extra-virgin olive oil
2 tbsp finely chopped rosemary
Put vinegar, maple syrup, 1/4 cup of the oil, salt and pepper into a wide, shallow dish and whisk to combine. Add chicken, turn to coat, cover and refrigerate for at least 2 hours or overnight, turning several times.
Prepare a charcoal grill or heat a gas grill to medium high heat. Toss peaches and onions with orange juice, remaining 2 tablespoons oil, chopped rosemary, salt and pepper in a large bowl; set aside. Remove chicken from marinade and grill about 5 minutes per side, or until just cooked through. Transfer to a large plate and cover to keep warm. Grill peaches and onions until tender and slightly charred, then transfer to plate with chicken.
I had never tried one, never really heard of one, until I went to a birthday party for a friend's child over the weekend. This things are INCREDIBLE in a OMG I CAN ONLY EAT ONE kinda way. I am going to try her recipe this week, I hope, you know if I can find enough people I can give them to as these things are not going to sit around my house and attach themselves to my hips!! :)
Thanks, Melissa for sharing the recipe!
Whoopie Pies
For cakes
2 cups all-purpose flour
1/2 cup cocoa powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
**I would use 1 cup of milk with 1 tbsp of white vinegar which I had let stand for 5 minutes as I never have buttermilk in the house
1 teaspoon vanilla
1 stick (1/2 cup) unsalted butter, softened **(Do not use margarine)
1 cup packed brown sugar
1 large egg
For filling
1 stick (1/2 cup) unsalted butter, softened **(Do not use margarine)
1 1/4 cups confectioners sugar
2 cups marshmallow fluff
1 teaspoon vanilla
Make cakes:
Preheat oven to 350°F.
Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.
Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.
Spoon 1/4-cup mounds of batter about 2 inches apart onto 2 buttered large baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 11 to 13 minutes. Transfer with a metal spatula to a rack to cool completely.
Make filling:
Beat together butter, confectioners sugar, marshmallow, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.
Assemble pies:
Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes.
I am trying to clean out my pantry... use up all the stuff that has been accumulating and not being used. I have no clue where I got a can of evaporated milk... it must have been accidentally picked up instead of sweetened condensed... But nonetheless here I was with a can of evaporated milk and nothing to do with it... Until -grin- inspiration...
Bread Pudding!!
Ok, so I made it for breakfast, so you could say its a glorified baked french toast, but humor moi!
You have to make... so easy... amazingly good!
Cinnamon Praline Bread Pudding
* Cooking Spray
* 5 slices toasted bread
* 2 tablespoons butter
* 1/3 cup raisins
* 2 large eggs
* 1/2 cup light brown sugar
* Dash of salt
* 1 cup evaporated milk
* 1 cup boiling water
* 1 teaspoon vanilla extract
* 1/3 cup light brown sugar
* 1/2 teaspoon ground cinnamon
* 3 tablespoons butter, softened
Heat oven to 350°F. Coat an 11x7 baking dish with no-stick cooking spray.
Spread toasted bread with butter and cut into quarters. Place buttered side up in prepared baking dish. Sprinkle chopped pecans over toast.
Whisk eggs, 1/2 cup sugar, salt, evaporated milk, boiling water and vanilla. Pour over toast and let stand 10 minutes, occasionally pressing bread into liquid with back of spoon.
Combine 4 teaspoons sugar, butter and cinnamon with a fork. Crumble butter mixture over top.
Bake 35 minutes or until knife inserted near edge comes out clean.
You can serve for breakfast with or without syrup.
You could substitute raisins or currents for pecans.
You could make the whole pan for yourself and not share any of it... I won't tell!
I was preparing for my picnic with the pups and peeps, and needed a dessert that isn't really a dessert as we have given up dessert for lent! So strudel isn't my fav thing to make, but I had mistakenly picked up Phyllo dough instead of Puff Pastry, so strudel was what I could come up with to fit the 'no dessert' and 'not go out to buy anything' plans I had made!
This was a little bit of work, but it was so tasty that it made me forget all about the work!
Apple Strudel from Phyllo Dough
* 6 Granny Smith apples, peeled, cored and chopped
* 1/2 cup dried cranberries
* 1 1/2 cups brown sugar
* 1 tsp cinnamon
* 6 sheets phyllo dough, thawed
* Vegetable-oil cooking spray
* 1/2 cup graham cracker crumbs
**Most important thing, have all your ingredients ready and handy as Phyllo will dry out quickly.
Heat oven to 350°F. In a pan over medium heat, cook apples with dried cranberries, sugar and cinnamon until tender, about 10 minutes. Let cool, reserving liquid for optional sauce. Layer 2 phyllo sheets on top of each other. Coat top of phyllo layer with cooking spray; sprinkle with 1/3 of cookie crumbs. Layer 2 more sheets of phyllo on top, coat with cooking spray, then crumbs; repeat once more. Spread apple mixture on top; roll up from the shorter end. Coat a cookie sheet with cooking spray. Place strudel on sheet and bake 25 minutes or until golden brown. Let cool.
Someone looking through my blog asked if I had really made all the things shown and those were the pictures. I told them "yes, but for ever recipe that is perfection and beautiful, I have 3 or more failures that lead to it." When those failures happen, I resort to making something with peanut butter to make my little man happier than when he was trying to swallow something he just didn't like!
Yeah, so here is my new peanut butter recipe to make up for the smoked sausage penne pasta catastrophe.
No Bake Peanut Butter Bars
(adapted from here)
*2 cups creamy peanut butter, divided
*3/4 cup (1 1/2 sticks) butter, softened
*2 cups powdered sugar, divided
*3 cups graham cracker crumbs
*1 1/2 cups Semi-Sweet Chocolate Mini Morsels, divided
Grease 11x7-inch baking pan.
Beat 1 1/4 cups peanut butter and all of the butter in large mixer bowl until creamy. Gradually beat in 1 cup powdered sugar. With a wooden spoon, work in remaining 1 cup powdered sugar and graham cracker crumbs. Press evenly into prepared baking pan. Smooth top with spatula.
Melt remaining 3/4 cup peanut butter and chocolate morsels in a microwave safe bowl, on half power for 45 seconds. Remove from the microwave, stir and return to the microwave for an additional 20 seconds at half power until the mixture is melted and smooth. Spread over graham cracker crust in pan. Refrigerate for at least 2 hours or until chocolate is firm. Cut into bars. Store in covered container in refrigerator.
Sorry, not enough brain power to write something about these... Just know that they are amazing... they are so pretty, and definitely worth the effort of making.
Go make now!!
Powder Puffs
* 1/2 cup all-purpose flour
* 1/2 cup cornstarch
* 3/4 teaspoon cream of tartar
* 1/2 teaspoon baking soda
* 3 eggs, separated
* 3/4 cup sugar
Fillings (pick any):
*Raspberry or strawberry Jam, Lemon curd, stiffly whipped cream
*Confectionery sugar for dusting.
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Sift together the flour, cornstarch, cream of tartar, and baking soda into a bowl. Separate the eggs into two bowls. Beat the whites to soft peaks. Add the sugar to the egg whites in 3 stages, beating after each addition to make a stiff meringue. Whisk in the egg yolks, 1 at a time. Sift the dry ingredients together, then sift them over the egg mixture, and fold them in with the whisk, without beating or you'll lose volume.
Pipe or drop by tablespoonfuls onto the baking sheets, leaving room between them so they can spread. Bake until lightly golden, about 5 to 7 minutes. Remove the cakes to a rack to cool. They will harden slightly as they cool.
Sandwich the rounds together with whatever combination of filling you would like. Let the sweets sit an hour or so to soften before serving.
We have the plague at our house... It isn't going away. Ever. So what does one do when they have a cranky boy child who is taking up all of your bed... sideways... You bake.
Easy, Sweet Scones
*2 cups all-purpose flour
*1/4 tsp salt
*2 tbsp baking powder
*1 stick unsalted butter
*1/2 cup granulated sugar (or honey maybe substituted)
*approx 1/4 cup milk
In your food processor bowl, place your flour, salt and baking powder. Pulse.
Cut your very cold butter into 8 pieces and add to the flour mixture. Pulse again until the mixture resembles large crumbs or pea size clumps.
At this point sprinkle in the sugar or honey. Pulse.
Add half of the milk and pulse until the small clumps become one big ball of dough (adding more milk as necessary). The ball of dough should come together and roll around the processor noisily.
After your dough has reached this stage, remove and knead one or two times on a floured surface. Not too much kneading as that can make them tough and melt the butter.
Roll out to about 1 1/2 inch thickness.
Cut out with cookie cutter (shape of your choice).
Arrange your scones closely on a clean cookie sheet.
You may sprinkle with sugar or brush with egg white at this point (optional).
Bake for 10-12 minutes.
A sweet for my sweet. :) Of course as I was having stove (which turned out to be electrical) problems, I was unable to make anything 'special' for the day of love. It turned out to be a "Hey, lets call into Pizza Hut" for dinner kinda day.
After my stove was fixed I got busy making these for my love. He was most appreciative.. well I think so.. He ate during his homework then went straight in to watch "Head Rush" on Discovery Channel. -sigh- Little boys...
Sugar Cookie Bars
*1 cup butter; room temp.
*2 cups sugar
*4 eggs
*2 tsp vanilla
*5 cups flour
*1 tsp salt
*1/2 tsp soda
Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla & mix well. In a separate bowl combine flour, salt & soda & stir with a whisk to combine. Add to wet mixture and mix just until combined. Spread on a greased baking sheet (use a 13 x 18 pan). Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely and frost.
Frosting
*1/2 cup butter; room temp
*1/2 cup shortening
*1 tsp vanilla
*pinch of salt
*4 cups powdered sugar
*5 Tbsp milk
*food coloring (if desired to decorate for the holiday)
*sprinkles (if desired)
For frosting combine butter and shortening until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk & mix until smooth and spreading consistency. Spread over cooled cookie, then cut into bars.
This is the best dessert ever.
Enuff said... do not hesitate... make it now...
S'more Pie
* 1 1/3 cups graham cracker crumbs
* 1 1/4 cups sugar
* 6 tablespoons butter, softened
* 4 egg yolks
* 1/4 cup cornstarch
* 6 tablespoons cocoa powder
* 1/4 teaspoon salt
* 3 cups milk
* 2 teaspoons vanilla extract
* 1 bag miniature marshmallows
Heat the oven to 375º. In a mixing bowl, combine the graham cracker crumbs and 1/4 cup of the sugar. Add 4 tablespoons of the butter, rubbing it in with a pinching motion until evenly distributed. Press the crumb mixture into a 9-inch pie pan and bake for 8 to 10 minutes or until golden brown. Allow the crust to cool.
Beat the egg yolks in a medium bowl and set them aside. Combine the remaining cup of sugar, cornstarch, cocoa powder, and salt in a 2-quart saucepan. Set the pan over medium heat and gradually whisk in the milk, stirring until smooth. Bring the mixture to a boil, stirring often. Boil for 1 minute, stirring constantly, then remove the pan from the heat.
Whisk 1/2 cup of the hot chocolate mixture into the egg yolks. Repeat with 1 cup of the chocolate mixture, then return the chocolate and egg mixture to the saucepan. Boil over medium heat for 1 minute, stirring constantly.
Remove the pan from the heat and stir in the remaining 2 tablespoons of butter and the vanilla extract. Pour the filling into the pie shell and allow it to cool at least 15 minutes, or chill it in the refrigerator overnight.
Just before serving, heat the oven to broil. Cover the pie with the mini marshmallows and broil it on the uppermost rack for about 30 seconds or until the marshmallows are lightly browned. (Watch carefully, or the marshmallows will burn.) Serve warm or chilled. Serves 8.
It was cold outside, I had been cleaning closets and organizing all day and found I was dying for something sweet, but nothing heavy.. Enter the Cinnamon Popover. -sigh-
Using the recipe which I use for eclairs and tweeting it a wee bit, I was able to make something amazing, which is not nearly as much work as my homemade eclairs! (yay!)
I will tell you this was simply delish and simply gone before I batted an eye. Make a double recipe, you'll thank me!
Glazed Cinnamon Pop Overs
1 cup milk
2 Tbsp melted margarine
3 Large eggs
1 tsp vanilla extract
1/2 tsp salt
1 1/2 Tbsp sugar
1 cup all-purpose flour
Topping:
2 Tbsp melted butter
1/2 cup sugar
1 Tbsp cinnamon
Glaze:
1/2 cup confectioner's sugar
2 Tbsp milk
Preheat oven to 400 F. Grease a muffin tin.
Combine milk, butter, eggs, vanilla, salt, sugar and flour on low speed with your mixer. Blend until well combined but not frothy. Fill each cup of the tin about 2/3 of the way full, dividing the batter evenly. Bake for about 35-40 minutes.
Let cool 5-10 minutes in the pan, then remove to a wire rack.
While the pop overs are cooling melt the butter and allow to cool for a few minutes. In a small bowl combine your sugar and cinnamon for a topping and set aside. In another small bowl combine your confectioner's sugar and milk with a small wire whisk to make your glaze.
Once the pop overs are cooled enough to handle, brush the tops and sides of each popover with butter and sprinkle the cinnamon sugar to cover. Then, using a fork or spoon, drizzle each pop over with the glaze mixture.
This makes 9 pop overs.
I am still on the hunt for perfect teacher gifts for Valentine's Day... Ok, truth be told, I am just wanting to make some candies and cookies because its still snowing here in Kentucky and I am stuck inside and bored!
I made these and am totally in love!! They will get made again for Valentine's Day, just not sure if they will make it out of the house!!
Cream Cheese Chocolate Truffles
4oz cream cheese (do not use fat-free)
1 1/2 cups powdered sugar
1 1/2 cups semi-sweet chocolate chips, melted
3/4 teaspoon vanilla extract
*Cocoa Powder, powdered sugar, sprinkles and/or finely chopped nuts for the coating
In a medium bowl, beat the cream cheese until a smooth consistency. Beat in confectioners’ sugar until smooth. Add the melted chocolate and vanilla until mixture is well blended. Refrigerate truffle mix 1 hour.
Use a teaspoon to gather the chocolate mixture. Use your hands to roll the mixture into 1-inch balls.
Roll the chocolate ball in the the desired covering until evenly coated.
*I like to keep these refrigerated until ready to serve since they do have cream cheese in them.
*For a different taste, use 1 cup semi-sweet chocolate and 1/2 dark chocolate, melted together.
My aunt and uncle always send me a box of oranges, lemons and grapefruit from their own trees each Christmas. It is probably one of the best gifts I get every year. There is something much sweeter and fresh about the fruit from the tree than fruit stands at the local market.
Each year I plan my recipes with care so I can use my fruits to make some delicious items. Yes, we do just eat some, but I plan recipes, too! :)
This is one of my favorite recipes to make. I hope you enjoy!
Sicilian Orange Cake
*2 sticks lightly salted butter, room temperature
*1 cup sugar
*4 medium eggs
*1 1/2 tsp finely grated orange zest
*1 cup self rising flour
*1/3 cup freshly squeezed orange juice
For the icing:
*1 cup powdered sugar
*5 tsp freshly squeezed orange juice
Preheat the oven to 345 degrees. Grease and lightly flour a 11x7 inch pan. In an electric mixer cream the butter and sugar together for 4-5 minutes until very pale and fluffy. Beat in the eggs, one at a time, beating very well between each one, if necessary adding a spoonful of flour with the last egg to prevent the mixture from curdling. Beat in the orange zest. Add the flour all at once and mix in well, then slowly mix in the orange juice.
Spoon the mixture into the prepared pan and bake on the middle shelf of the oven for 40-50 minutes or until a skewer, inserted into the center of the cake, comes out clean. *If it starts to brown too quickly, cover loosely with a sheet of lightly buttered foil. Leave the cake, in its pan, to cool on a wire rack, then carefully remove, if desired, and place onto a serving plate.
For the icing, sift the icing sugar into a bowl and stir in the orange juice until you have a spreadable consistency. Spread it over the top of the cake, letting it drip down the sides, and leave to set. Serve cut into slices, and store any leftovers in an airtight container.
Yesterday was cold. I mean C-O-L-D. It was a day to snuggle under a blanket, turn on some music and not go out of the house. Period. Not even for the dogs. I just kick them out the backdoor and watch them shiver while doing their business all from the comfort of my 72 degree house.
It was also the day for cookies. Cookies hot from the oven... aroma filling the house... kitchen extra perky warm from the oven being on!! (see I got a 2fer there).
So I looked through the pantry, saw a new container of cocoa powder and decided these were the cookies that I wanted... I only made 20 of them for our enjoyment yesterday. I still have a large container of dough available to drop cookies this week after Reed comes home from school.
Hope you enjoy!
Chocolate Crinkles
* 1 cup unsweetened cocoa powder
* 2 cups white sugar
* 1/2 cup vegetable oil
* 4 eggs
* 2 teaspoons vanilla extract
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/2 cup confectioners' sugar
In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
Preheat oven to 350 degrees F . Line cookie sheets with parchment paper. Roll dough into one inch balls. (I used the large size melon ball scoop.) Coat each ball in confectioners' sugar before placing onto prepared cookie sheets. *Do not flatten the cookies, they will do this naturally themselves.
Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.
I love an apple crisp... you know, cut apples, mixed with sugar and spices, covered with an oatmeal mixture and baked, then served with ice cream. It is the easiest of all desserts to make, therefore I keep the ingredients on hand just in case I have an itch for something sweet.
I decided to take my love of the apple crisp and make it into a pie...and I am totally pleased with the results..
Shelle's Apple Crisp Pie
Pie Filling:
* 1 (9 inch deep-dish) pie shell
* 5 cups apples (peeled, cored and sliced)
* 2 tablespoons all-purpose flour
* 2/3 cup white sugar
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon ground allspice
* 2 tablespoons butter
Topping:
* 3/4 cup all-purpose flour
* 1/2 teaspoon ground cinnamon
* 1/2 cup packed brown sugar
* 3/4 cup rolled oats
* 1 teaspoon lemon zest
* 1/2 cup butter
Preheat oven to 425 degrees. Make Apple Filling: Place apples in a large bowl. In a separate bowl combine 2 tablespoons flour, white sugar, 1/2 teaspoon cinnamon, nutmeg, and allspice. Mix well, then add to apples. Toss until apples are evenly coated. Remove pie shell from freezer. Place apple mixture in pie shell and dot with 2 tablespoons butter or margarine. Lay a sheet of aluminum foil lightly on top of filling, but do not seal.Bake in preheated oven for 10 minutes.
While filling is baking, make the Topping: In a medium bowl combine 3/4 cup flour, 1/2 teaspoon cinnamon, brown sugar, oats, and lemon peel. Mix thoroughly, then cut in 1/2 cup butter or margarine until mixture is crumbly. Remove filling from oven and sprinkle oatmeal topping on top of apples. Reduce heat to 375 degrees F (190 degrees C). Bake an additional 30 to 35 minutes, until oat mixture is browned and apples are tender. Cover loosely with aluminum foil to prevent excess browning.
I have to admit I have never made a Pumpkin Pie before. I have never made pumpkin fudge, cheesecake, bars, etc, either. I am not a pumpkin enthusiast. But, I have a small human who has some how been born with the pumpkin gene. So for him, I tried to make my very first pumpkin pie.
I always like to do a dry run of new recipes prior to a big celebration. And, since this was my very first can of pumpkin to open, I went the chicken way out and tried the recipe on the can. All in all it turned out marvelous. He was pleased, therefore I was pleased as well. Yay, me!!
However I have a trick for my next pumpkin pie given to me by my friend MacKenzie. She suggested I use phyllo for the crust, but with a twist. During the buttering of the phyllo layers sprinkle with a combination of cinnamon and sugar for extra goodness. I shall be trying this next week when I make my Thanksgiving Pumpkin Pie!! ;)
The Perfect Pumpkin Pie
* 1 (15 ounce) can pumpkin
* 1 (14 ounce) can Sweetened Condensed Milk
* 2 large eggs
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon salt
* 1 (9 inch) unbaked pie crust
Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool for at least two hours before serving. All leftovers should be covered and stored in the refrigerator.
There is one pie I adore, but I never make as I am the only one in the house who likes it. In other words, if it is made, I must eat the whole thing. I am rather partial to the clothing I have in my closet, so I refrain from cooking things only I enjoy for this reason. :)
But today I just had to make one of these delish pies to enjoy! :) I rationalized that I had one pie shell left in the freezer so I had to make 'something'. As I had all the ingredients on hand -how fortuitous- then yay!! coconut cream pie!
Coconut Cream Pie
* 3 cups half-and-half
* 2 eggs
* 3/4 cup white sugar
* 1/2 cup all-purpose flour
* 1/4 teaspoon salt
* 1 cup flaked coconut, toasted
* 1 teaspoon vanilla extract
* 1 (9 inch, deep dish) pie shell, baked
* 1 cup frozen whipped topping, thawed
In a medium saucepan, combine half-and-half, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in 3/4 cup of the coconut and the vanilla extract. Pour into pie shell and chill 2 to 4 hours, or until firm.
Top with whipped topping, and with remaining 1/4 cup of coconut.
*To toast coconut, spread in an ungreased pan and bake at 350 degrees for 5 minutes, or until golden brown.
I have a fondness for the fall. It always brings with it turkey, sweet potatoes, homemade pies, this broccoli, bacon, mozzarella cheese thing that is to die for.
No really, it is enough for you to cut off the hands of the person reaching for the last bits in the bowl.
But today is all about the Pecan Pie.
I made one late last week. It didn't make it past late last week. I got one, tiny little minuscule bite of it before it was consumed like a dog who had not ate for weeks.
As I said, fall brings these things... and apparently the worst in people as well.
I am a lazy baker though. I admit. Making a homemade crust is something for when, you know, you are giving the pie to someone. If it is staying in the house, to be consumed within seconds like this last pie, a frozen pie crust is good enough.
I am including the Pie Crust recipe, but feel free to do as I, just buy the cursed crust and use that time sipping some tea.
Southern Pecan Pie
Dough:
* 1 1/4 cups all-purpose flour
* 2 teaspoons sugar
* 1/8 teaspoon salt
* 1/2 cup cold butter (1 stick), diced
* 1 large egg, lightly beaten
* Flour, for rolling the dough
Filling:
* 5 tablespoons unsalted butter
* 1 cup packed light brown sugar
* 3/4 cup light corn syrup
* 1/2 teaspoon fine salt
* 2 cups chopped toasted pecans
* 2 teaspoons pure vanilla extract
* 3 eggs, lightly beaten
Directions
Make the dough by hand: In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
Alternatively, make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-sized bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
Form the dough into a disk, wrap with plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour.
On a lightly floured surface, roll the dough with a rolling pin into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
Set separate racks in the center and lower third of oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift sides of the parchment paper to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Reduce the oven temperature to 350 degrees F.
While the crust is baking make the filling: In medium saucepan, combine the butter, brown sugar, corn syrup, and salt. Bring to a boil over medium heat, and stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the nuts, bourbon, and the vanilla. Set the mixture aside to cool slightly, about 5 minutes. (If the crust has cooled, return it to the oven for 5 minutes to warm through.) Whisk the beaten eggs into the filling until smooth. Put the pie shell on a sheet pan and pour the filling into the hot crust.
Bake on the lower oven rack until the edges are set but the center is still slightly loose, about 40 to 45 minutes. (If the edges get very dark, cover them with aluminum foil half way during baking.) Cool on a rack. Serve slightly warm or room temperature.
