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Post by Alyssa on Oct 11, 2011 13:07:46 GMT -5
from Bach
Pumpkin Pie.
Start with canned pumpkin to make a classic pumpkin pie for Thanksgiving or any occasion.
Prep Time: 15 minutes Cook Time: 1 hour Total Time: 1 hour, 15 minutes
Ingredients: • 1/2 cup packed light brown sugar • 1/2 cup granulated sugar • 1/2 teaspoon salt • 1-1/4 teaspoons ground cinnamon • 1 teaspoon ground ginger • 1/2 teaspoon ground cloves • 1/2 teaspoon ground nutmeg • 1-1/2 cups commercially canned pumpkin • 1 cup whole milk • 1 can (5 ounces) evaporated milk (1/2 cup plus 2 Tablespoons) • 3 extra-large eggs, slightly beaten • 1 9-inch unbaked pastry pie crust shell • Whipped cream
Preparation: Preheat oven to 400 degrees F.
In a medium mixing bowl, place the brown sugar, granulated sugar, salt, cinnamon, ginger, cloves, and nutmeg; stir to combine. Add the pumpkin and stir vigorously until well blended. Add the whole milk, evaporated milk, and eggs; stir until blended and smooth. Pour the pumpkin mixture into the pie shell.
Bake the pie for 15 minutes. Reduce the oven temperature to 350 degrees F. and continue baking for 45 additional minutes, or until a table knife inserted into the pumpkin filling halfway between the edge and the center of the pie comes out clean.
Remove the pie from the oven and place it on a wire rack to cool. To serve, spoon a large dollop of whipped cream on top of each pie slice. After serving, leftover pie must be refrigerated.
Yield: 7 servings
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Bach
New Member
Posts: 8
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Post by Bach on Jan 8, 2012 14:33:42 GMT -5
Yule Log Cookies.
Makes 5 dozen cookies.
1 half cup (112 grams) firmly packed brown sugar 3 tblspn butter, softened 1 large egg 1 cup (140 grams) flour 1 half tspn baking powder 1 quarter tspn baking soda 1 half tspn ground cardamon 2 tspns pumpkin or apple spice* red and green decorating icing or sprinkles, for decorating
* Pumpkin Spice •1/2 teaspoon ground cinnamon •1/4 teaspoons ground ginger •1/8 teaspoon ground nutmeg •1/8 teaspoon ground allspice
* Apple Spice •1/2 teaspoon ground cinnamon •1/4 teaspoons ground nutmeg •1/8 teaspoon ground allspice •1/8 teaspoon ground cardamom
Combine all ingredients and store in an airtight jar.
Preheat oven to 375'F or 190'C.
In a large bowl cream the brown sugar and the butter until well blended. Beat the egg separately. Add the egg, beating until well blended. Lightly ladle flour into a measuring cup; level off.
Mix the flour, the baking powder, bakind soda and spices in a bowl. Slowly add the flour mixture to the egg mixture, mixing well.
Divide the dough in half. Turn the dough out onto a lightly floured surface. Flatten with your hands, or a rolling pin into a rectangle 10.5 inches (27 cm) wide. Tightly roll the dough toward you. Press each end with the sie of the hand to seral. Flatten slightly to 1.25 inches (3 cms) in diameter.
With a spatula, place the logs 2 - 3 inches (5 - 8 cms) apart on an ungreased baking sheet. Dip a non-serrated knife in water and make .25 in (.6 cm) slashes at .75in (2cm) intervals. Either decorate with sprinkles now, or with icing later.
Bake for 11 - 13 minutes until set and no longer moist. Cool for 1 minute.
Remove from the baking sheet and place on a wire rack. Cool for 5 minutes. Cut the logs along the scored lines with a serrated knife. Cool completely. Decorate each cookie with decorator icing to resemble holly leaf and berries
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