Category: desert

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mincemeat pie

mincemeat pie
Ingredients
  1. beef
  2. suet
  3. golden raisins
  4. citron?
  5. Dates
  6. figs
  7. cherries
  8. apricots
  9. molasses
  10. brown sugar
  11. applejack brandy or sherry
  12. apple cider
  13. green apples
  14. quince (or bartlett or chinese pear)
  15. 1 tablespoon ground mace
  16. 2 teaspoons ground cinnamon
  17. 1 teaspoon ground nutmeg
  18. 2 teaspoons ground allspice
  19. 2 tablespoons white pepper
  20. candied orange, lemon, citron
  21. one pie crust
Instructions
  1. Then bake in a 400 degree oven for about 45 minutes, or until the crust looks golden brown.
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Apple Pie

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Apple Pie
Ingredients
  1. 1/4 cup apple juice
  2. 1/2 cup brown sugar
  3. 4 tbsp light butter (stick or tub) at room temperature
  4. 4 Gala or Granny Smith or Honey Crisp apples, peeled, cored and sliced
  5. 2 tbsp cornstarch
  6. 2 refrigerated ready-made piecrusts
  7. 1 tsp cinnamon
Instructions
  1. Preheat oven to 350°F. Combine apple juice, sugar, and butter in a bowl. Add apples and cornstarch. Place one piecrust in a 9" pie pan and fill with mixture. Slice the second piecrust into eight 1/2-inch-thick strips and drape over filled pie shell in a crisscross pattern; pinch edges to fasten to bottom crust. Bake 55 minutes or until golden brown. Sprinkle top with cinnamon.
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Pie Crust

Pie Crust
Ingredients
  1. 2 1/2 cups flour
  2. 1 teaspoon salt
  3. 1 teaspoon sugar
  4. 1 cup (2 sticks) very cold butter, cubed or cut into small pieces
  5. 6 to 8 tablespoons ice cold water
  6. Optional: Egg wash (1 egg whisked with 1 tablespoon water or milk)
Instructions
  1. Makes two 9-inch piecrusts or 12 to 15 Jr. Pie piecrust rounds
  2. A few simple tips will help you make a wonderful butter crust. Make sure the ingredients are very cold. you can even chill the flour! Also, make sure not to overwork the dough, that's really the key.
  3. 1 In a large bowl or mixer, combine the flour, salt, and sugar. Add the butter pieces and cut them into the flour mixture, working until you have big crumbs (see Tip). Add ice cold water, 1 tablespoon at a time, and mix in until the dough holds together.
  4. 2 Divide the dough into 2 mounds. Wrap each mound in plastic wrap and refrigerate for 45 minutes to overnight. Let the dough stand for at least 15 minutes before rolling it out.
  5. 3 Roll out the dough on a lightly floured surface or between 2 pieces of parchment or wax paper, then place the rolled-out dough in the pie pan and press into place.
  6. 4 For pies with tops, brush a little water on the edges of the bottom crust before adding the top crust and crimp the edges of the top and bottom crusts together with your fingers to seal them all around the pie. You can use your fingers, thumb, fork, or the back of a teaspoon to add a design along the ridges. Also, gently lift the edges from the pan a bit (it helps make it easier to cut and serve slices of the baked pie later on). Make little slits in the top crust to allow steam to escape (and add a decorative charm!). Another fun flourish is to add to the top crust little pieces of scrap dough cut out in shapes such as flowers or leaves. Brush the top crust with an egg wash, place on the decorative bits, and sprinkle with sanding sugar (or regular sugar) for a sparkly top.
  7. Tip: What's best to use to cut the butter into the flour?
  8. You can use two butter knives or a fork, or pulse gently with your mixer, or use your fingers. If you want to get a fun and fancy tool, get a pastry blender, also called a pastry cutter. It's a handheld tool, kind of like a potato masher for pastry dough! Whatever you use, I recommend chilling the utensil in the freezer first, so it's nice and cold! It is important that the butter stays as cold as possible, so if you use your fingers, be careful not to warm the butter too much with your hands.
Notes
  1. I'm thinking the one in better homes and gardens is better than this one.
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Peach Pie

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Peach Pie
Ingredients
  1. pie dough for two crusts (upper & lower)
  2. 5 to 6 cups peeled and sliced fresh peaches (see tip). One medium peach is about 1 cup.
  3. 1 teaspoon lemon juice
  4. 1/2 cup dark brown sugar, or as desired
  5. 1/4 cup sugar
  6. 1/4 teaspoon ground cinnamon, nutmeg, or cardamom, optional
  7. 1 teaspoon vanilla extract, optional
  8. 3 tablespoons cornstarch, potato starch, or flour
Instructions
  1. Preheat the oven to 350u00b0F.
  2. In a large bowl, toss the peaches with the lemon juice, sugars (& spices and/or vanilla, as desired). Let sit for an hour or 6.
  3. Roll out the pie dough and place the bottom crust in the pie pan.
  4. Add the thickener of your choice and stir to coat the peaches.
  5. Pour the peaches into the piecrust.
  6. Add the top crust and make slits for the steam to escape.
  7. Bake for 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling. You might need to carefully broil for a few minutes to get that perfect golden brown.
Notes
  1. You can peel the peaches as they are, or blanch them in hot water for 30 to 40 seconds, then put them in a bowl of cold water to cool before peeling.
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Strawberry Rhubarb Pie

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Strawberry Rhubarb Pie
Ingredients
  1. 2 - 9" Pie Crusts
  2. 1.5 # Rhubarb, cut into 1/4 " pieces
  3. 1 # Strawberries, cut into 1/2 " pieces
  4. 3 Tbs cornstarch
  5. 3 Tbs flour
  6. 1 cup sugar
Instructions
  1. mix strawberries, rhubarb, 1/2 cup sugar. Let stand for an hour or overnight in the fridge.
  2. Add corn starch & flouer to mixture.
  3. Add mixture to pie crust. Cover or lattice with another pie crust. Sprinkle 1/2 cup sugar on top.
  4. Bake @ 400 for 20 minutes, then another hour @ 350.
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Ultimate Pumpkin Pie

Ultimate Pumpkin Pie
Crust
  1. Use the lard crust on this site. Allow to fully cool before filling.
Filling
  1. 3/4 cup sugar
  2. 1 tablespoon packed golden brown sugar
  3. 1 tablespoon cornstarch
  4. 2 teaspoons ground cinnamon
  5. 3/4 teaspoon ground ginger
  6. 1/4 teaspoon (generous) salt
  7. 1 16-ounce can solid pack pumpkin
  8. 3/4 cup whipping cream
  9. 1/2 cup sour cream
  10. 3 large eggs, beaten to blend
Instructions
  1. Using whisk, mix first 6 ingredients in bowl until no lumps remain. Blend in pumpkin, whipping cream, sour cream and eggs.
  2. Add to crust.
  3. Bake until filling puffs at edges and center is almost set, about 55 minutes. Cool on rack. Cover; chill until cold. (Can be made 1 day ahead.)
Notes
  1. Even though the center of the pie is wet when done it firms up nicely when it cools.
  2. I'm curious if this can get even fluffier by folding in 2 or 3 whipped egg whites.
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Light and Fluffy Pumpkin Pie

Light and Fluffy Pumpkin Pie
Ingredients
  1. 1 medium pie pumpkin or 1 16 oz can pumpkin
  2. 1 C sugar
  3. 1.5 tsp. Cinnamon
  4. 1 tsp. All Spice
  5. 1 tsp. Nutmeg
  6. 1/2 tsp. ginger
  7. 1/2 tsp. vanilla extract
  8. 1/2 tsp. salt
  9. 2 eggs
  10. 1/2 can (12 oz.) evaporated milk
  11. 1 pie crust, or 2 small pie crusts
Instructions
  1. for fresh: slice the pumpkin in half, clean out the goo. Place face down on a cookie sheet, cover with foil, bake 375 for 1.5 hours. when cool, scrape the pumpkin flesh from the peel. Add the flesh to a food processor and puree until smooth.
  2. Add remaining ingredients except egg whites, blend.
  3. whip egg whites, fold in
  4. Pour into pie crust(s). Use tinfoil around the edges to keep the crust from getting extra dark.
  5. bake at 425 for 15 minutes, then 350 for 45-55 more minutes. Pie should NOT giggle when done.
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Apricot Upside Down Cake

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Apricot Upside Down Cake
For topping
  1. 1 stick (1/2 cup) unsalted butter
  2. 3/4 cup packed light brown sugar
  3. 10 or 11 small (2- to 2 1/4-inch) fresh apricots (1 1/4 lb), halved lengthwise and pitted
For cake
  1. 1 3/4 cups all-purpose flour
  2. 1 1/2 teaspoons baking powder
  3. 1/2 teaspoon baking soda
  4. 1/2 teaspoon salt
  5. 1 stick (1/2 cup) unsalted butter, softened
  6. 3/4 cup granulated sugar
  7. 1 1/2 teaspoons vanilla extract
  8. 1/4 teaspoon almond extract
  9. 2 large eggs at room temperature for 30 minutes
  10. 3/4 cup well-shaken buttermilk or whole milk
Make topping
  1. Heat butter in skillet over moderate heat until foam subsides. Reduce heat to low and sprinkle brown sugar evenly over butter, then cook, undisturbed, 3 minutes (not all of sugar will be melted). Remove skillet from heat and arrange apricot halves, cut sides down, close together on top of brown sugar.
Make cake batter
  1. Sift together flour, baking powder and soda, and salt into a small bowl.
  2. Beat together butter, sugar, and extracts in a large bowl with an electric mixer at medium speed until pale and fluffy, 2 to 3 minutes in a standing mixer or 3 to 4 minutes with a handheld. Beat in eggs 1 at a time, then beat until mixture is creamy and doubled in volume, 2 to 3 minutes.
  3. Reduce speed to low and add flour mixture in 3 batches alternately with buttermilk, beginning and ending with flour mixture, and beat just until combined.
  4. Gently spoon batter over apricots and spread evenly.
Bake cake
  1. If your skillet isn't ovenproof, wrap handle with heavy-duty foil (or a double layer of regular foil) before baking. Bake cake in middle of oven until golden brown and a wooden pick inserted in center comes out clean, 40 to 45 minutes.
  2. Wearing oven mitts, immediately invert a large plate over skillet and, keeping plate and skillet firmly pressed together, invert cake onto plate. Carefully lift skillet off cake and, if necessary, replace any fruit that is stuck to bottom of skillet. Cool to warm or room temperature.
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Crepe

Crepe
Ingredients
  1. 2 large eggs
  2. 1/4 teaspoon salt
  3. 1 cup unbleached all purpose flour
  4. 1 1/4 cups (or more) milk (do not use low-fat or nonfat)
  5. Melted butter
Instructions
  1. Whisk eggs and salt in large bowl. Gradually whisk in flour, then 1 1/4 cups milk. Strain into medium bowl. Let stand 1 hour.
  2. If necessary, add more milk by tablespoonfuls to batter to thin to consistency of heavy whipping cream. Heat 8-inch-diameter nonstick skillet over medium-high heat. Brush with melted butter. Pour 3 tablespoons batter into skillet and swirl to coat bottom evenly. Cook until top appears dry, loosening sides of crepe with spatula, about 45 seconds. Turn and cook until brown spots appear on second side, about 30 seconds. Turn crepe out onto plate. Repeat with remaining batter, brushing skillet with butter and stacking crepes on plate.
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Black Forest Cake

Black Forest Cake
Ingredients
  1. 1 2/3 cups cake flour
  2. 2/3 cup unsweetened cocoa powder
  3. 1 1/2 teaspoons baking soda
  4. 1 teaspoon salt
  5. 1/2 cup shortening
  6. 1 1/2 cups sugar
  7. 2 eggs
  8. 1 teaspoon vanilla extract
  9. 1 1/2 cups buttermilk
  10. 1/2 cup kirsch
  11. 1 cup butter
  12. 3 1/2 cups confectioners' sugar
  13. 1 pinch salt
  14. 1 teaspoon very strong coffee
  15. 2 (14 ounce) cans sweet cherries in heavy syrup, drained
  16. 2 cups heavy whipping cream
  17. 1/2 teaspoon vanilla extract
  18. 1 tablespoon kirsch
  19. 1 ounce semisweet baking chocolate
Instructions
  1. Preheat oven to 350 degrees. Line the bottoms of two 8-inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoons salt. Set aside.
  2. Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat into flour mixture, alternating with 1 cup buttermilk, until combined. Pour into prepared pans.
  3. Bake at 350 degrees for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Using a thin but sturdy string (dental floss works well), wrap the string around one of the cakes at the halfway mark, horizontally. Tie the string once and pull slowly, cutting through the cake forming two layers. Repeat on other cake. Sprinkle cut side of each layer with kirsch.
  4. In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee, beat adding buttermilk as needed for consistency. Place first layer of cake on plate(cut side down works best for frosting). Spread with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with remaining layers.
  5. In a seperate bowl, whip the cream to stiff peaks. Beat in 1/2 tsp vanilla and 1 TBS kirsch. Frost top and sides of cake. Decorate with chocolate shavings made with a vegetable peeler on chocolate.
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