Cake:
3/4 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground clove (i did a little less cuz strong)
1/4 tsp salt
3 large eggs
1 cup sugar
2/3 cup pure pumpkin
1 cup chopped nuts (optional- either walnuts or pecans) I didn't use
Filling:
1 pkg (8oz) cream cheese
1 cup powdered sugar
6 Tbsp butter softened
1 tsp vanilla extract
(I add a little milk for flavor and to thin)
Preheat the oven to 375. Line a cookie sheet with wax paper, grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in small bowl. Beat eggs, and sugar in large bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts (optional).
Bake for 13-15 mins or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
For filling beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth- add milk as needed here. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
Pretzel Truffles
Pam Dana
20 small mini pretzels
20 chocolate covered caramel candies (rolos)
20 pecan halves
1. Preheat oven to 300 degrees
2. Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one chocolate covered caramel candy on each pretzel.
3. Bake 4 minutes. While the candy is warm, press a pecan half onto each candy covered pretzel. Cool completely before storing in an airtight container.
Chocolate Truffles
Sherrie Pendleton
1 ½ Cup sour cream
12 oz. good quality milk chocolate chips, (divided)
6 oz. good quality Ghiradelli Double Chocolate chips (bittersweet chocolate)
6 oz. good quality semisweet chocolate chips
12 oz. Guittard white chocolate chips (Harmons)
Fresh raspberries
Powdered sugar
Chopped nuts
In a saucepan bring sour cream to boil over medium heat. Turn off heat as soon as it comes to a boil. Meanwhile, put 6oz. of the milk chocolate and all the bittersweet chocolate in a bowl. Strain hot sour cream over chocolate, whisk until smooth. Refrigerate for about 2 hours uncovered. Remove from fridge and stir. Using a 1 ¼ inch scoop or 1 Tablespoon, place mounds of mixture on wax paper or parchment covered cookie sheets. If using raspberries, push raspberry in center of each mound. Refrigerate until firm enough to roll into ball. Now freeze until solid. Melt remaining milk chocolate and semi sweet together. Melt white chocolate too.
Pull ball and paper off cookie sheets and replace with clean paper. Dip frozen balls into white or milk chocolate. I like to dip truffles without raspberries into the white chocolate and roll into chopped nuts. . .the nuts cover any dark chocolate spots. Raspberry truffles are dipped in milk chocolate mixture and then rolled into powdered sugar. Place dipped truffle onto cold paper covered sheets. Place in airtight container until served. Will keep for 1 week!
Honey Candy
Missy Whitlock
3/4 cube margarine
2 cup sugar
1 cup honey
4 Tbs milk
1 tsp vanilla
Mix until it comes to a boil (takes about 3 1/2 min.) cook until candy reaches 274 degrees. Pour onto greased cookie sheet or cold counter top. Set 2-3 minutes or until you can handle it. Pull and loop until it turns white ( or until it changes to a lighter color).Roll into long snake and let cool completely. Break into pieces and wrap in wax paper.
Easy Oreo Truffles
Pam Dana
1 (16oz.) package Oreos
Chocolate sandwich cookies, divided
1 (8oz.) package Philadelphia cream cheese, softened
2 (8 oz.) packages Baker’s semi-sweet baking chocolate, melted
1. Crush 9 of the cookies to fine crumbs in the food processor, reserve for later use. (cookies can also be crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1 inch in diameter.
2. Dip the balls in chocolate, place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
3. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
Coconut-Peanut Cookies:
Galletas Maria (Costa Rica) Jackie Rutkoskie (my version)
Bake at 375*, makes 50 cookies whisk first four ingredients and set aside 1-1/2cups Gold Medal unbleached flour 1/2tsp baking powder 1/2tsp baking soda 1/2tsp salt cream together with electric mixer 3/4cup butter 3/4cup brown sugar then add 1 egg + 1 egg yolk 1tsp vanilla beat in flour mixture and 3/4cup quick oats stir in the following 1 cup coconut, toasted 3/4cup lightly salted peanuts, or toasted pecans Use tablespoon size cookie scoop, flatten slightly, bake 12 minutes for soft cookie and 14 minutes for crispy cookie. I liked the flavor of the original cookies, but they were hard to work with, due to the melted butter, if you didn’t have a scoop that you could press them into they would have fallen to pieces. They were harder than I like, possibly from baking them at 400*. I changed those things along with a few others and was pleased with both the soft and crispy cookies, I liked the toasted pecans better than peanuts.
Flan
Sherrie Pendleton
6 servings
Ingredients
Sugar -- 1 cup
Water -- 1/4 cup
Eggs, beaten -- 4
Sweetened, condensed milk -- 1 (14-ounce) can
Whole milk or water -- 2 cups
Vanilla -- 1/2 teaspoon
Sugar -- 1/2 cup
Method
Preheat oven to 350°F. Place the 1 cup sugar and water in a heavy-bottomed saucepan and stir to dissolve the sugar. Place over medium heat and boil the sugar, without stirring, until it just starts to turn a honey brown, around 10-15 minutes.
Remove the caramelized sugar from heat and pour into a 9-inch cake pan or in equal amounts into each of 6 individual ramekins, swirling to coat the bottom. You may not need all the sugar. Place the cake pan or ramekins in a baking pan large enough to hold them without touching.
In a large bowl, beat together the eggs, condensed milk, whole milk or water, vanilla and 1/2 cup sugar until smooth. Pour into the cake pan or into each of the ramekins.
Fill the baking pan with enough warm water to come about 2/3 of the way up sides of the containers. Place in the oven and cook until a knife inserted into the center of the custard comes out clean, anywhere from 45 minutes to over an hour. Do not overcook your flan or it may curdle.
Remove the custard(s) from the water bath and chill well. Run a knife around the edges of the custard, invert over a serving dish and serve.
Pink Popcorn
6 bags microwave popcorn, popped and unpopped kernels removed. Set aside in VERY large bowl.
Melt 1 T. butter in heavy sauce pan
Stir in 1 cup milk and 2 cups white sugar
Cook to soft ball stage: (Drop a small drop of sauce into a tall glass of cold water, if it forms a ball it is done.)
Add red food coloring or any other color of choice to sauce and mix well.
Pour
over popcorn and stir, stir, stir. Keep stirring until sauce is
covering popcorn. Some will be pink and some more yellow, but you should
have no sauce on the bottom of your bowl.
Cover any leftovers. ENJOY!Apple or Peach Crostatas
Crust for 9” pie Filling
6 med Macintosh* or Jonathon apples or peaches, sliced
1c sugar
3T corn starch
3/4t cinnamon with apples, 1/4t with peaches
2T orange juice
2T butter
1/8t salt, none with peaches
--- -----------------------------------------------
half & half
crystal sugar (Leavitt’s Kitchen Center) Crystal sugar gives a nice crunchy sweetness, regular sugar seems to disappear.
Combine first 7 ingredients, cook until thickened and apples almost tender. Peaches cook fast, so just cook until hot and juice begins to thicken. Preheat oven to 400* Roll crust to 13”, roll a small piece of dough into a small circle for center of pie. Fit dough into 9 inch pie plate, add hot fruit. Fold dough over fruit, place circle in center. Brush crust with half and half and sprinkle with crystal sugar. Bake 20 to 30 minutes, until crust is golden. Variation for Peach pie, omit orange juice and cinnamon, add 1/4tsp ground nutmeg, a scant tsp of lemon zest and 1/4tsp almond extract. Off season for peaches I jazzed up a can of Wilderness more fruit pie filling, and thought it turned out close to fresh. One can for an 8” pie. Heat filling with 2Tbs orange juice 1Tbs butter 1/4tsp cinnamon, didn’t use all sauce (too much for amount of fruit). I forgot about the above peach pie recipe when I tried this, I’m sure it you wanted to try some of those additions it would be good.
Never Fail Pie Crust
half recipe full recipe
1-1/2c 3c flour
1/2tsp 1tsp salt
11Tbs 1-1/4c + 2Tbs Crisco
3-1/2Tbs 7Tbs water
1/2Tbs 1Tbs vinegar
2Tbs 1 extra large egg
1Tbs 2Tbs sugar (optional for sweet pies)
Half recipe = one 9 inch rustic tart (as in demo) and one 9 inch single crust pie. Full recipe = two 9 inch two crust pies. Cube Crisco, set in freezer 30-60 minutes. In food processor, mix flour, salt and sugar, add chilled Crisco pulse until course meal with some small chunks. Mix liquids, add all at once, pulse until dough comes together. Turn out onto floured pastry cloth. Without food processor: Use pastry blender to cut Crisco into dry ingredients, add liquid ingredients, mix just until ingredients come together. I use food processor for half recipe with good results, tried for full recipe, seemed to be to much for processor, ingredient didn’t come together well. For a tender, flakier crust: Handle dough as little as possible. Use the least amount of flour, as you roll your crust, as possible, the pastry cloth and rolling pin sock help. Use chilled ingredients, Crisco (I store in refrigerator, then put it in freezer as suggested above) and ice cold water. When making a one crust pie, after preparing the crust in pie plate, chill in refrigerator for 30 minutes, when fats chill as they melt in baking = flakier crust. I like to use a glass pie plate so you can see how bottom of crust is baking. I use a little strainer to dust surface for rolling crust, for more evenly dusted work area. King Arthur unbleached all purpose flour is recommended for best pie crust by Cooks Illustrated. Dough can be refrigerated for up to a week, let it warm just enough to roll easily.
We talked about this recipe, thought I'd send it along.
LEMON TART Sherrie Pendleton
Crust
1 c. flour
1/3 c. powdered sugar
1 stick cold unsalted butter
cut in small pieces
In food processor or mixer pulse until dough starts to form into little clumps.
Press by hand into tart pan (9 inch) making sure to cover bottom and sides evenly.
Pierce with a fork and place in freezer for 10 to 15 min. Place tart on cookie sheet
and bake at 425 degrees until golden brown, aprox. 10 to 12 minutes.
Filling
5 oz. cream cheese
1/2 to 3/4 c.granulated sugar
3/4 c. fresh lemon juice (About 3 lemons)
2 eggs
zest from 1 lemon
Mix cream cheese and sugar together until smooth. Add eggs one at a time.
Scrape bowl. Add lemon juice and zest and mix again. Pour filling into crust and
bake at 350 degrees for 20 to 30 minutes on a cookie sheet until filling is set. Let
cool on a wire rack. Cover and refrigerate until well chilled.
Dust with powdered sugar or use whip cream to decorate
LION HOUSE PIE CRUST Jenie Rainey
1/4 Cup Butter
1/3 Cup lard
1/4 Cup margarine
1/3 Cup shortening
1 TBS sugar
1/2 tsp baking powder
1 tsp salt
1 TBS nonfat dry milk
1 1/2 cups pastry flour
1 1/2 cups Bread flour
1/2 cups plus
1 TBS cold water
Preheat oven to 375 degrees. In a mixer, cream together butter, lard, margarine and shortening. In a separate bowl, whisk together sugar, baking powder, salt and dry milk powder; add to creame
d butter mixture and mix briefly. Add pastry flour and beat until blended. Add bread flour and mix slightly. Pour in water and beat again just until water is blended. Divide dough into two or three balls. Roll out each ball on a floured board. Line pie pan with dough and cut off excess dough. Flute edges. Bake at 375 for 12 to 15 minutes or until light golden brown. Otherwise, fill unbaked pie shell and bake according to recipe. Makes 2 to 3 9 inch pie shells. You can substitute 3 cups all purpose flour for the pastry and bread flour called for in the recipe.
Easy Cheesecake Charlotte Myers
16 oz Cream Cheese, room temperature (or it'll leave chunks in the mix)
8 oz Cool Whip, room temperature
1 C Sour Cream
1/2 C Sugar
1 tsp Vanilla
1 tsp Lemon Juice
Blend cream cheese first to smooth it out. Add the rest of the ingredients then pour into Graham Cracker crust. Chill until set (at least 6 hours). Serve with your favorite fruit!
Pine Bark
Line a jelly roll pan with foil. Spray the foil with pam.
Line pan with soda crackers. Bring 1 cup brown sugar
and 1 cup butter to a boil. Stir and continue to cook for 3
minutes. Pour over soda crackers and spread evenly. Place in oven on
350. Heat for 10 minutes. Remove and let cool a few minutes. Melt
1 package Chocolate Chips (milk choc, or semi-sweet) in top of a
double boiler. Spread over top of crackers. Top with crushed candy canes or nuts.
Enjoy!
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