Prep:
15 min., Bake: 55 min., Cool: 1 hr.
Yield:
Makes 8 servings
Ingredients:
1/2 (15-oz.) package refrigerated piecrusts
1 (8-oz.) package cream cheese, softened
4 large eggs, divided
3/4 cup sugar, divided
2 teaspoons vanilla extract, divided
1/4 teaspoon salt
1 1/4 cups chopped pecans
1 cup light corn syrup
Directions:
1. Fit piecrust into a 9-inch pie plate according to package directions. Fold edges under, and crimp.
2. Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into piecrust; sprinkle evenly with chopped pecans.
3. Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar, and 1 tsp. vanilla; pour mixture over pecans. Place pie on a baking sheet.
4. Bake at 350° on lowest oven rack 50 to 55 minutes or until pie is set. Cool on a wire rack 1 hour or until completely cool. Serve immediately, or cover and chill up to 2 days.
Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts
Monday, September 21, 2009
Easy Blackberry Cobbler
Yield:
Makes 6 servings
Ingredients:
4 cups fresh blackberries
1 tablespoon lemon juice
1 large egg
1 cup sugar
1 cup all-purpose flour
6 tablespoons butter, melted
Whipped cream (optional)
Garnish: fresh mint sprig
Directions:
1. Preheat oven to 375°.
2. Place blackberries in a lightly greased 8-inch square baking dish; sprinkle with lemon juice.
3. Stir together egg, sugar, and flour in a medium bowl until mixture resembles coarse meal.
4. Sprinkle over fruit.
5. Drizzle melted butter over topping.
6. Bake at 375° for 35 minutes or until lightly browned and bubbly. Let stand 10 minutes. Serve warm with whipped cream, if desired. Garnish with fresh mint sprig, if desired.
Makes 6 servings
Ingredients:
4 cups fresh blackberries
1 tablespoon lemon juice
1 large egg
1 cup sugar
1 cup all-purpose flour
6 tablespoons butter, melted
Whipped cream (optional)
Garnish: fresh mint sprig
Directions:
1. Preheat oven to 375°.
2. Place blackberries in a lightly greased 8-inch square baking dish; sprinkle with lemon juice.
3. Stir together egg, sugar, and flour in a medium bowl until mixture resembles coarse meal.
4. Sprinkle over fruit.
5. Drizzle melted butter over topping.
6. Bake at 375° for 35 minutes or until lightly browned and bubbly. Let stand 10 minutes. Serve warm with whipped cream, if desired. Garnish with fresh mint sprig, if desired.
Sweet Potato Casserole
Yield:
Makes 6 to 8 servings
Ingredients:
4 1/2 pounds sweet potatoes
1 cup sugar
1/4 cup milk
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/4 cups cornflakes cereal, crushed
1/4 cup chopped pecans
1 tablespoon brown sugar
1 tablespoon butter, melted
1 1/2 cups miniature marshmallows
Directions:
1. Bake sweet potatoes at 400° for about 1 hour or until tender. Let cool to touch; peel and mash sweet potatoes.
2. Beat mashed sweet potatoes, sugar, and next 5 ingredients at medium speed with an electric mixer until smooth.
3. Spoon potato mixture into a greased 11- x 7-inch baking dish.
4. Combine cornflakes cereal and next 3 ingredients in a small bowl.
5. Sprinkle diagonally over casserole in rows 2 inches apart.
6. Bake at 350° for 30 minutes.
7. Remove from oven; let stand 10 minutes.
8. Sprinkle alternate rows with marshmallows; bake 10 additional minutes.
9. Let stand 10 minutes before serving.
Makes 6 to 8 servings
Ingredients:
4 1/2 pounds sweet potatoes
1 cup sugar
1/4 cup milk
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/4 cups cornflakes cereal, crushed
1/4 cup chopped pecans
1 tablespoon brown sugar
1 tablespoon butter, melted
1 1/2 cups miniature marshmallows
Directions:
1. Bake sweet potatoes at 400° for about 1 hour or until tender. Let cool to touch; peel and mash sweet potatoes.
2. Beat mashed sweet potatoes, sugar, and next 5 ingredients at medium speed with an electric mixer until smooth.
3. Spoon potato mixture into a greased 11- x 7-inch baking dish.
4. Combine cornflakes cereal and next 3 ingredients in a small bowl.
5. Sprinkle diagonally over casserole in rows 2 inches apart.
6. Bake at 350° for 30 minutes.
7. Remove from oven; let stand 10 minutes.
8. Sprinkle alternate rows with marshmallows; bake 10 additional minutes.
9. Let stand 10 minutes before serving.
Granola, Yogurt, Berry Parfait
Ingredients:
2 cups plain yogurt
2 cups your favorite granola
2 cups fresh berries (raspberries, blueberries, strawberries (hulled and sliced), and/or other fruit such as bananas, peaches or mangos, peeled and sliced
4 tablespoons honey
Directions:
1. Line up 4 parfait, white wine, or other tall glasses.
2. Spoon 2 tablespoons of yogurt into each glass and smooth surface.
3. Spoon 2 tablespoons of granola overtop and smooth surface.
4. Spoon 2 tablespoons of fruit overtop and smooth surface.
5. Repeat the process, adding a bit of honey here and there, to taste.
2 cups plain yogurt
2 cups your favorite granola
2 cups fresh berries (raspberries, blueberries, strawberries (hulled and sliced), and/or other fruit such as bananas, peaches or mangos, peeled and sliced
4 tablespoons honey
Directions:
1. Line up 4 parfait, white wine, or other tall glasses.
2. Spoon 2 tablespoons of yogurt into each glass and smooth surface.
3. Spoon 2 tablespoons of granola overtop and smooth surface.
4. Spoon 2 tablespoons of fruit overtop and smooth surface.
5. Repeat the process, adding a bit of honey here and there, to taste.
Three Berry Ice Cream Sauce
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Because it's made with frozen berries, you can enjoy this sauce year-round.
Ingredients:
1 cup frozen blueberries
1 cup frozen raspberries
1 cup frozen strawberries
1 cup sugar 1/4 cup water
Preparations:
1.Combine all the ingredients in a medium saucepan.
2.Bring the mixture to a simmer over medium heat, and cook, stirring occasionally, for about 20 minutes, or until mixture begins to thicken and berries begin to break down.
3.Serve hot.
(Makes 2 1/2 cups, or 10 servings )
Variations:
Spoon this sauce over ice cream, yogurt, or sorbet, or over pancakes or waffles in the morning.
Cook time: 20 minutes
Total time: 25 minutes
Because it's made with frozen berries, you can enjoy this sauce year-round.
Ingredients:
1 cup frozen blueberries
1 cup frozen raspberries
1 cup frozen strawberries
1 cup sugar 1/4 cup water
Preparations:
1.Combine all the ingredients in a medium saucepan.
2.Bring the mixture to a simmer over medium heat, and cook, stirring occasionally, for about 20 minutes, or until mixture begins to thicken and berries begin to break down.
3.Serve hot.
(Makes 2 1/2 cups, or 10 servings )
Variations:
Spoon this sauce over ice cream, yogurt, or sorbet, or over pancakes or waffles in the morning.
Pumpkin-Cranberry Bread
Prep time: 20 minutes
Cook time: 60 minutes
Total time: 80 minutes
Ingredients:
Vegetable oil spray
3 cups flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
2 1/2 cups sugar
1/4 cup brown sugar
1 cup canola oil
3 large eggs
1/2 teaspoon vanilla
1 (16-ounce) can pumpkin
1/2 cup dried cranberries
1 cup fresh cranberries
Directions:
1. Preheatthe oven to 350 degrees.
2. Spray two 9-by-5-inch loaf pans with vegetable oil, and set aside.
3. Mix the flour, cinnamon, nutmeg, salt, baking powder, and baking soda together in a medium bowl until blended. Set aside.
4. Using an electric mixer or stand mixer fitted with the paddle attachment, beat the sugars and the oil together on medium speed for about 1 minute.
5. Add the eggs and vanilla, and mix until well blended.
6. Add the pumpkin and mix again on low speed until the mixture is smooth, scraping down the sides of the bowl when necessary.
7. Add the dry ingredients in two additions, and mix on low speed until just blended.
8.Stir in the dried and fresh cranberries by hand.
9. Divide the batter between the two pans, and bake on the middle shelf for 60 to 70 minutes, or until a toothpick inserted into the center of one loaf comes out clean and the loaves are golden brown.
10. Let the loaves cool for about 5 minutes in their pans, then remove from the pans and cool completely on racks.
(Makes 2 loaves, or 24 slices -- 1 slice per serving)
Cook time: 60 minutes
Total time: 80 minutes
Ingredients:
Vegetable oil spray
3 cups flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
2 1/2 cups sugar
1/4 cup brown sugar
1 cup canola oil
3 large eggs
1/2 teaspoon vanilla
1 (16-ounce) can pumpkin
1/2 cup dried cranberries
1 cup fresh cranberries
Directions:
1. Preheatthe oven to 350 degrees.
2. Spray two 9-by-5-inch loaf pans with vegetable oil, and set aside.
3. Mix the flour, cinnamon, nutmeg, salt, baking powder, and baking soda together in a medium bowl until blended. Set aside.
4. Using an electric mixer or stand mixer fitted with the paddle attachment, beat the sugars and the oil together on medium speed for about 1 minute.
5. Add the eggs and vanilla, and mix until well blended.
6. Add the pumpkin and mix again on low speed until the mixture is smooth, scraping down the sides of the bowl when necessary.
7. Add the dry ingredients in two additions, and mix on low speed until just blended.
8.Stir in the dried and fresh cranberries by hand.
9. Divide the batter between the two pans, and bake on the middle shelf for 60 to 70 minutes, or until a toothpick inserted into the center of one loaf comes out clean and the loaves are golden brown.
10. Let the loaves cool for about 5 minutes in their pans, then remove from the pans and cool completely on racks.
(Makes 2 loaves, or 24 slices -- 1 slice per serving)
Wednesday, September 16, 2009
Apple Upside-Down Pie
Here is another awesome recipe from this month's issue of Southern Living.
Ingredients:
1c. chopped pecans
1/2 c. packed brown sugar
1/3 c. butter, melted
1 (15 oz) package refrigerated pie crusts.
divided4 medium size Granny Smith apples, peeled and cute into 1 inch chunks
2 large Jonagold apples, peeled and cute into 1 inch- chunks
1/4 c. white sugar
2 tbsp. flour
1 tsp. cinnamon
1/2 tsp. ground nutmeg
Directions:
Preheat oven 375. Stir together first 3 ingredients and spread onto bottom of 9 inch pie plate. Fit 1 pie crust over the pecan mixture in pie plate, allowing excess crust to hang over sides2. stir together apples and next 5 ingredients. Spoon mixture into crust, packing tightly and mounding in center. Place remaining pie crust over filling, press both crusts together, fold edges under, and crimp. Place pie on an foil-lined cookie sheet. Cut 4 to 5 slits in top of pie for steam to escape.3. Bake at 375 on lower oven rack 1 hour to 1 hour and 5 minutes or until juices are thick and bubbly. Crust is golden brown and apples are tender when pierced with a long wooden pick through slits in crust. Shield pie with aluminum foil after 50 minutes, if necessary to prevent excessive browning. Cool on wire rack 10 minutes. Place a serving plate over top of pie. invert pie onto a serving plate. Remove pie plate and replace any remaining pecans in pie plate on top of pie. Let Cool completely (about an 1 hour)
ENJOY!!!!!!!
Ingredients:
1c. chopped pecans
1/2 c. packed brown sugar
1/3 c. butter, melted
1 (15 oz) package refrigerated pie crusts.
divided4 medium size Granny Smith apples, peeled and cute into 1 inch chunks
2 large Jonagold apples, peeled and cute into 1 inch- chunks
1/4 c. white sugar
2 tbsp. flour
1 tsp. cinnamon
1/2 tsp. ground nutmeg
Directions:
Preheat oven 375. Stir together first 3 ingredients and spread onto bottom of 9 inch pie plate. Fit 1 pie crust over the pecan mixture in pie plate, allowing excess crust to hang over sides2. stir together apples and next 5 ingredients. Spoon mixture into crust, packing tightly and mounding in center. Place remaining pie crust over filling, press both crusts together, fold edges under, and crimp. Place pie on an foil-lined cookie sheet. Cut 4 to 5 slits in top of pie for steam to escape.3. Bake at 375 on lower oven rack 1 hour to 1 hour and 5 minutes or until juices are thick and bubbly. Crust is golden brown and apples are tender when pierced with a long wooden pick through slits in crust. Shield pie with aluminum foil after 50 minutes, if necessary to prevent excessive browning. Cool on wire rack 10 minutes. Place a serving plate over top of pie. invert pie onto a serving plate. Remove pie plate and replace any remaining pecans in pie plate on top of pie. Let Cool completely (about an 1 hour)
ENJOY!!!!!!!
Amazing Apple (or Peach) Crisp
My Grandmother and Mom found this recipe in this month's issue of Southern Living. Hope you enjoy it!
Ingredients:
10 c. apples (peeled, cored, sliced) or 1 huge can of peaches (drained)
1 c. white sugar
1 tablespoon flour
1 teaspoon cinnamon
1/4 c. water
1 c. quick-cooking oats
1 c. flour
1 c. packed brown sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 c. butter (melted)
Directions:
350 degrees, Place sliced apples or peaches in a large bowl. Add the white sugar, 1 Tablespoon flour and cinnamon to the fruit. Pour mixture into 9 x 13 pan and pour water evenly over all. In a separate bowl, combine the oats, 1 flour, brown sugar, baking powder and baking soda and melted butter. Crumble evenly over the apple mixture. Bake uncovered for about 45 minutes. Until the tops is browned and sides are bubbly!
Ingredients:
10 c. apples (peeled, cored, sliced) or 1 huge can of peaches (drained)
1 c. white sugar
1 tablespoon flour
1 teaspoon cinnamon
1/4 c. water
1 c. quick-cooking oats
1 c. flour
1 c. packed brown sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 c. butter (melted)
Directions:
350 degrees, Place sliced apples or peaches in a large bowl. Add the white sugar, 1 Tablespoon flour and cinnamon to the fruit. Pour mixture into 9 x 13 pan and pour water evenly over all. In a separate bowl, combine the oats, 1 flour, brown sugar, baking powder and baking soda and melted butter. Crumble evenly over the apple mixture. Bake uncovered for about 45 minutes. Until the tops is browned and sides are bubbly!
Subscribe to:
Posts (Atom)
