PUMPKIN PECAN PIE
Crust:1 1/2 cups all purpose flour3 T. powdered sugar1/4 tsp. salt6 T. chilled unsalted butter, cut into pieces2 1/2 T. chilled solid vegetable shortening, cut into pieces3 T. ice water
Filling:3/4 cup sugar3 T. cornstarch3 large eggs1/2 cup sweetened condensed milk1 - 1 Lb. can solid pack pumpkin1 tsp. ground ginger3/4 tsp. cinnamon1/4 tsp. freshly grated nutmeg1/4 tsp. ground cloves
1 cup pecan halvesRum Whipped Cream (recipe follows)
For crust: Combine flour, sugar and salt in large bowl. Add butter and shortening and cut in until mixture resembles fine meal. Gradually mix in enough water by tablespoons to form dough that just comes together. Turn dough out onto lightly floured surface. Using heel of hand, smear dough a little at a time across lightly floured surface. Gather dough into ball and repeat process twice. Gather dough into ball; flatten into dish. Wrap tightly in plastic and refrigerate at least 1 hour. Preheat oven to 375. Roll dough out between sheets of floured waxed paper to 12 inch round. Peel off top sheet of paper. Invert dough into 9 inch diameter pie plate. Peel off paper trim dough, leaving 1/2 inch overhand. Fold overhang in, pressing into sides. Crimp edges. Refrigerate 30 minutes. Line dough with foil, fill with dried beans or pie weights. Bake 5 minutes. Remove foil and weights. Bake crust until just set, about 15 minutes. Cool on rackFor filling: Combine sugar and cornstarch in large bowl. Mix in eggs 1 at a time. Add milk. Stir in pumpkin, ginger, cinnamon, nutmeg and cloves.Pour filling into pie shell. Arrange pecan halves decoratively atop pie, covering filling completely. Bake until tester inserted in center comes out clean, covering crust edges with foil if browning too quickly, about 1 hour. Transfer to rack and cool completely. Serve pie with whipped cream.
RUM WHIPPED CREAM1 cup chilled whipping cream2 T. powdered sugar1 T. dark rumUsing electric mixer, whip cream, sugar and rum in medium bowl to soft peaks.
PUMPKIN CREME BRULEE
1 1/4 cups whipping cream1/2 vanilla bean, split lengthwise5 large egg yolks6 T. sugar1 tsp. freshly grated nutmeg1/2 cup canned solid pack pumpkin2 T. Grand Marnier1/4 cup packed golden brown sugar1/2 tsp. cinnamon
Preheat oven to 350 degrees. Bring cream to boil in heavy medium saucepan. Remove from heat. Scrape in seeds from vanilla bean: add pod. Let stand 20 minutes. Discard vanilla pod.Whisk yolks, 6 T. sugar and nutmeg to belend in medium bowl. Add pumpkin and Grand Marnier and mix until smooth. Gradually whisk in cream mixture. Divide custard among six 1/2 cup ramekins. Arrange ramekins in heavy large baking pan. Add enough hot water to pan to come halfway up sides of ramekins. Bake until sides are set but centers still move slightly when custards are shaken, about 20 minutes. Remove custards from water bath. Cool 2 hours. Refrigerate at least 1 hour. Can be prepared one day ahead.Preheat broiler. Sift brown sugar with cinnamon into small bowl. Sprinkle over custards. Broil 8 inches from heat source until sugar begins to melt, watching carefully to prevent burning, about 30 seconds. Serve immediately.
APPLE WALNUT TORTE WITH CARAMEL RUM SAUCE
1 cup unbleached all purpose flour1 tsp. baking soda1 tsp. ground cinnamon1/2 tsp. salt1 cup sugar1/4 cup unsalted butter, room temperature1 egg, beaten to blend1 1/2 cups chopped peeled apples1/2 cup chopped walnuts
Sauce:1/2 cup whipping cream1/2 cup unsalted butter1/2 cup packed dark brown sugar1/2 cup sugar3 T. dark rum
For Torte:Preheat oven to 350 degrees. Butter 8" diameter cake pan with 2" high sides. Sift first 4 ingredient into medium bowl. JUsing electric mixer, beat sugar and butter in large bowl until blended. Add egg and beat well. Stir in dry ingredients, then apples and nuts. Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 45 minutes. Transfer to rack and cool slight. Can be made 1 day ahead, cover torte, let stand at room temperature.For Sauce:Combine first 4 ingredients in heavy medium saucepan over medium heat. Stir until butter melts and sugars dissolve. Increase heat and boil until slightly thickened, whisking occasionally, about 3 minutes. Mix in rum. Cool sauce slightly.Slice torte, serve warm or at room temperature with sauce. Can also be topped with vanilla ice cream. Serves 6
CREAM CHEESE PUMPKIN PIE WITH PECAN CRUST
Crust:3/4 cup all purpose flour6 T. firmly packed golden brown sugar1/4 tsp. salt6 T. chilled unsalted butter, cut into pieces1 T. cold water1/2 cup finely chopped pecans
Filling:8 oz. cream cheese, room temperature 6 T. sour cream1/2 cup sugar2 large eggs1 cup canned solid pack pumpkin3/4 tsp. cinnamon1/4 tsp. ground ginger1/8 tsp. ground cloves
For crust: Butter a 9" diameter tart pan with removable bottom. Blend flour, sugar and salt in processor using on/off turns. Add butter and process until mixture resembles coarse meal. Add water and process just until moist clumps form. Transfer to large bowl. Add pecans and knead gently until pecans are incorporated and dough comes together. Press dough on bottom and up sides of prepared pan. Refrigerate until dough is firm, about 30 minutes. Position rack in center ov oven and preheat to 375 degrees. Line crust with foil; fill with beans or pie weights. Bake until crust sides are firm, about 10 minutes. Remove beans and foil and bake until crust begins to brown, about 10 minutes. Transfer crust to rack. Maintain oven temperature.For filling: Beat cream cheese and sour cream in large bowl until smooth. Gradually add sugar and beat until blended. Add eggs 1 at a time, beating just to blend after each addition. Transfer 1/3 cup cheese mixture to small bowl. Add pumpkin, cinnamon, ginger and cloves to cheese mixture in large bowl and beat until blended.Spread pumpkin filling in crust. Drop reserved 1/3 cup cheese mixture by teaspoonfuls over pumpkin filling. Using tip of small sharp knife, gently swirl cheese mixture into pumpkin mixture in decorative pattern.Bake pie until filling is firm in center, about 30 minutes. Cool pie on rack. Cover and chill. Can be made 1 day ahead, keep refrigerated. Serves 10.
1 (8-ounce) package cream cheese 1/3 cup sugar 1/4 teaspoon salt 1 teaspoon vanilla extract 1 egg 1 un-baked deep-dish (9-inch) pie shell 1 1/4 cups chopped pecans
Preheat oven to 350 degrees F.
Topping: Combine all ingredients in a medium bowl. Set aside. In a medium bowl, mix cream cheese, sugar, salt, vanilla, and egg until combined. Pour into pie shell. Top with chopped pecans. Pour Topping over pecans. Bake for 45 minutes. Serve warm or at room temperature.
Dear Abby's Kentucky Pecan Pie
1 cup white corn syrup 1 cup dark brown sugar; packed 1/3 teaspoon salt 1/3 cup butter; melted 1 teaspoon vanilla 3 eggs; slightly beaten 1 cup whole pecans Unbaked 9" pie crust
Combine syrup, sugar, salt, butter and vanilla and mix well. Add slightly beaten eggs. Pour into unbaked pie shell.Sprinkle pecans over all. Bake in preheated 350` oven for approximately 45 minutes. When cool, you may top with whipped cream or ice cream.
Spread cheese mixture evenly over cake. Dollop remaining whipped topping around edges of pie. Sprinkle with candy. Chill 8 hours.
Makes 8 to 10 servings
This dessert serves 10 generously and will please even the most ardent pumpkin pie aficionados.
Thanksgiving Spiced Layer Cake with Pumpkin Cream FrostingFor the cake: Butter and flour for dusting pans 2 large eggs plus 3 large egg yolks at room temperature 1/2 cup buttermilk 1 tsp. vanilla extract 11/2 cups cake flour 11/2 cups sugar 11/2 tsp. baking powder 3/4 tsp. ground cinnamon 1/2 tsp. salt 1/2 tsp. ground ginger 1/4 tsp. ground nutmeg 1/8 tsp. allspice 1 stick (8 tbsp.) unsalted butter, softened and cut into chunks 1/3 cup canola oil For the frosting: 8 oz. mascarpone 11/4 cups light brown sugar 1 15-oz. can pumpkin puree (not pumpkin pie filling) 1/2 tsp. ground cinnamon 1/2 tsp. ground ginger 1/8 tsp. ground nutmeg 1/8 tsp. allspice 1 to 2 tbsp. bourbon 1/2 cup heavy or whipping cream 11/3 cups toasted pecans, chopped (see note)
Arrange a rack at center position and preheat oven to 350 degrees. Butter and flour two 9-inch cake pans (preferably straight-sided ones), then line them with parchment cut to fit bottoms. Butter and flour parchment.
In a medium mixing bowl, whisk together eggs, egg yolks, buttermilk and vanilla.
Sift flour, sugar, baking powder, cinnamon, salt, ginger, nutmeg and allspice into the bowl of an electric mixer. Beat on slow speed 30 seconds. Add butter and oil and beat until incorporated, about 30 seconds more. Increase speed to medium and beat 11/2 minutes, stopping machine as necessary to scrape down sides of bowl. Add egg/buttermilk mixture in three equal portions, beating about 30 seconds after each or until incorporated.
Divide batter between pans, smoothing tops with a spatula. Bake until a tester comes out clean, 30 to 35 minutes. Remove and cool 10 minutes, then invert onto cooling racks. Remove parchment.
For frosting, whisk together mascarpone, brown sugar, pumpkin puree, cinnamon, ginger, nutmeg and allspice until smooth and blended. Then whisk in bourbon. (One tablespoon for a milder taste, two for a stronger one.) In a separate bowl, whip cream until firm peaks form, then fold it into the pumpkin mixture. Refrigerate 15 minutes before using.
To assemble, halve cake layers horizontally so that you have 4 rounds. Place a cake layer bottom (cut side up) on a serving plate. Remove a heaping 3/4 cup frosting and spread half of it over the cake round, sprinkle 1/3 cup pecans over, then spread with remaining half of frosting. Repeat with a cake layer top (cut side down). Continue stacking and icing remaining layers in this way. For the last layer, spread with extra icing and make swirl patterns with a spatula. Then ice the sides of the cake. Sprinkle remaining pecans in a border on top of cake.
Cover cake with a cake dome and refrigerate 3 hours or longer before serving. (Cake can be prepared 1 day ahead. Remove from refrigerator 15 minutes before slicing.)
Serves 10Note: To toast pecans, spread on a rimmed baking sheet and bake in a preheated 350-degree oven until lightly browned, 5 to 6 minutes.Betty Rosbottom Tribune Media Services
Sounds weird, but it's the combination of the sweetness of the strawberries and the salty pretzels that makes this so tasty.
Strawberry Pretzel Salad
Pretzel salad recipe with strawberries, gelatin, and other ingredients.
PREPARATION: Mix together the crushed pretzels, butter or margarine, and 3 tablespoons of sugar. Put into a 9 x 13-inch baking dish; bake at 400° for 8 to 10 minutes. Careful not to burn.
Mix together the cream cheese, 1 cup sugar, and whipped topping and spread over cooled pretzel crust.
Mix gelatin into boiling water, then add frozen strawberries. Spoon over cream cheese mixture. Garnish with fresh strawberries and dollops of whipped topping for serving. Serves 10 to 12From member Ron
GINGER APPLESAUCE SPICE CAKE WITH GINGER WHIPPED CREAM
2 cups all purpose flour1 1/2 tsp. baking soda1 tsp. ground allspice1 tsp. cinnamon1/2 tsp. ground cloves1/2 tsp. salt3/4 cup unsalted butter, room temperature1 cup firmly packed dark brown sugar1/2 cup superfine sugar2 large eggs, room temperature1 1/3 cups unsweetened applesauce2/3 cup sour cream3/4 cup toasted chopped walnuts1/3 cup minced peeled fresh ginger
Powdered sugarGinger Whipped cream (recipe follows)
Position rack in center of oven and preheat to 350 degrees. Butter 9 inch diameter springform pan with 3" high sides. Dust pan with flour, tap out excess. Sift first 6 ingredients into medium bowl. Using electric mixer, beat 3/4 cup butter with both sugars in large bowl until well combined. Add eggs 1 at a time, beating well after each addition. Beat in applesauce and sour cream (mixture may appear curdled). Add dry ingredients, walnuts and ginger and mix until just combined. Pour batter into prepared springform pan. Place pan on cookie sheet. Bake until top is golden brown and toothpick inserted in center of cake comes out clean, about 1 hour.Cool cake in pan on rack 15 minutes. Run small sharp knife around cake sides to loosen, if necessary. Release pan sides from cake. Cool 15 more minutes. Can be prepared ahead. Cool completelyt, cover tightly and let stand at room temperature. Sift powdered sugar over cake. Cut into wedges. Serve slightly warm (rewarm if necessary) with dollops of Ginger Whipped Cream.
GINGER WHIPPED CREAM
1/2 cup sugar1/2 cup water1 - 1 1/2 inch piece fresh ginger, sliced1 cup chilled whipping cream1 T. powdered sugar1/4 tsp. vanilla extract
Stir 1/2 cup sugar and water in heavy medium saucepan over medium heat until sugar dissolves. Add ginger and simmer until syrupy, about 8 minutes. Strain into bowl. Refrigerate syrup until cold.Using electric mixer, whip cream, 1 T. powdered sugar and vanilla in large bowl to soft peaks. Fold in syrup. Can be prepared 5 hours ahead. Cover and refrigerate. If necessary, whisk before using to stiffen.
Notes: Two separate batters are swirled together to create this playful marbled pound cake.
2. To make pumpkin batter: Beat pumpkin into half the butter mixture until well blended. In another bowl, stir together 1 3/4 cups flour, 1 teaspoon baking powder, 1/2 teaspoon salt, cinnamon, nutmeg, and cloves. Add flour mixture to pumpkin mixture and beat on low speed or fold in with a flexible spatula just until blended.
3. To make chocolate batter: In another bowl, mix remaining 1 cup flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and the cocoa. Add flour mixture alternately with the buttermilk to the other half of the butter mixture (starting and ending with flour mixture), beating after each addition just until blended.
4. Spoon half the pumpkin batter into a buttered and floured 12-cup bundt-cake pan. Drop half the chocolate batter by spoonfuls over (but not entirely covering) the pumpkin batter. Repeat to spoon remaining pumpkin and chocolate batters into pan. Gently run the blade of a butter knife around the center of the pan several times, then draw the knife across the width of the pan in 10 to 12 places to swirl batters.
5. Bake in a 350° regular or 325° convection oven until a wood skewer inserted into center of cake comes out with a few moist crumbs attached, 55 to 60 minutes. Let cake cool 10 minutes in pan, then invert onto a rack, lift off pan, and cool cake completely.
6. Pour warm chocolate glaze over the top of the cake, letting it drip down the sides. Sprinkle glaze with peanuts if desired. Let stand until glaze is set, about 2 hours, or chill about 30 minutes.
Chocolate Glaze: In a heatproof bowl or the top of a double boiler, combine 4 ounces chopped semisweet chocolate, 1/2 cup whipping cream, 1 tablespoon butter, and 1 teaspoon corn syrup. Bring an inch or two of water to a boil in a pan that the bowl can nest in or in bottom of double boiler, then remove from heat. Place chocolate mixture over water and let stand, stirring occasionally, until melted and smooth, about 10 minutes.Makes 12 to 16 servings
From Sunset, Nov 2003
PUMPKIN SPICE BUNDT CAKE
2 3/4 cups cake flour2 tsp. pumpkin pie spice1 1/2 tsp. baking powder1/2 tsp. baking soda1/2 tsp. salt1 cup unsalted butter, softened1 1/2 cups sugar3 eggs1 cup solid pack pumpkin puree1 tsp. vanilla1 cup milk1 cup sweetened dried cranberries, coarsely chopped
Glaze:1 1/2 cups confectioners' sugar1 T. light corn syrup6 to 7 tsp. lemon juiceLemon peel and pumpkin pie spice, for garnish, if desired
Heat oven to 350 degrees. Butter and flour a 12 cup bundt pan. Set aside.In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda and salt. Set aside.Beat butter until smooth. Add sugar; beat until fluffy. Bet in eggs, one at a time, beating well after each addition. Add pumpkin and vanilla. Beat until combined.On low speed, beat flour mixture into butter mixture in three additions, alternating with milk. Beat 2 minutes on medium high. Fold in cranberries. Spoon into prepared pan.Bake at 350 for 55 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool in pan on wire rack for 20 minutes. Run a knife around edge of the pan. Turn out; cool completely.Prepare glaze: In a small bowl, mix together confectioners' sugar, corn syrup and lemon juice until smooth. Drizzle over top of cake and allow to drip down the sides. Garnish with lemon peel and pumpkin pie spice, if desired.
PUMPKIN SANDWICH CAKE
3/4 cup all purpose flour1 1/2 tsp. pumpkin pie spice1 tsp. baking powder1/4 tsp. salt3 eggs1 cup granulated sugar3/4 cup canned pumpkin1/2 cup whipping cream1/2 of an 8 oz. pkg. cream cheese, softened1/2 cup powdered sugar1 recipe Chocolate Cream icingPumpkin pie spice
Preheat oven to 375 degrees. Grease bottoms and sides of two 8x1 1/2 inch round cake pans. Line bottoms with waxed paper; lightly flour pans. In bowl combine flour, pumpkin pie spice, baking powder and salt; set aside.In a second bowl beat eggs and sugar with an electric mixer on medium to high speed until thick, about 5 minutes. Beat in pumpkin. Add flour mixture; beat just until combined. Spread cake batter in prepared pans. Bake 16 to 18 minutes or until wooden pick inserted near centers comes out clean. Cool in pans on wire rack 10 minutes; remove and cool completely.For filling, in chilled mixing bowl beat whipping cream to soft peaks; set aside. In a second mixing bowl beat cream cheese until smooth; beat in powdered sugar. Fold in whipped cream. To assemble, place one cake layer on serving platter. Spread cream cheese mixture evenly over bottom cake layer. Top with second cake layer. refrigerate while preparing Chocolate Cream Icing.If Chocolate Cream icing is too thin, cover and chill 30 minutes until of spreading consistency. Too thick, add a teaspoon of milk or cream. Spread over top and sides of cake. Sprinkle lightly with pumpkin pie spice. Chill cake at least 1 hour before serving. Store cake, loosely covered, in refrigerator.
Chocolate Cream Icing:1/2 cup whipping cream 1 cup bittersweet or semisweet chocolate pieces
In small saucepan bring whipping cream just to boiling over medium high heat. Remove from heat. Pour over chocolate pieces in medium bowl Do not stir. Let stand 5 minutes. Stir until smooth, cool 15 minutes.
