08-10-10
Sweet Potato Pie
As seen on the following webpage: http://allrecipes.com/Recipe/Sweet-Potato-Pie-I/Detail.aspx?ms=1&prop25=41975730&prop26=DailyDish&prop27=2010-08-06&prop28=CompleteYourMeal&prop29=FullRecipe1&me=1
Makes 8 Servings
Ingredients:
1 (1 pound) sweet potato
1/2 cup butter, softened
1 cup white sugar
1/2 cup milk
2 eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust
Directions:
1. Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
2. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
3. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.
NUTRITION INFORMATION: Per serving: 389 calories; 21 g fat; 2.6 g fiber; 45 g carbohydrates; 4.5 g protein
08-04-10
Penaut Butter Pie
As seen on the following webpage: http://allrecipes.com/Recipe/Peanut-Butter-Pie-IV/Detail.aspx?ms=1&prop25=41711181&prop26=DailyDish&prop27=2010-08-03&prop28=CompleteYourMeal&prop29=FullRecipe1&me=1
Makes 8 Servings
Ingredients:
1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
3/4 cup peanut butter
3 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
2 tablespoons chocolate syrup
Directions:
Beat cream cheese until fluffy. Beat in milk and peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped topping.
Pour filling into crust. Drizzle syrup over the filling, and swirl. Chill.
NUTRITION INFORMATION: Per serving: 592 calories; 36 g fat; 2 g fiber; 55 g carbohydrates; 13.5 g protein
05-25-10
Freezer Caramel Drizzle Pie
As seen on the following webpage: http://allrecipes.com/Recipe/Freezer-Caramel-Drizzle-Pie/Detail.aspx?ms=1&prop25=37771550&prop26=DailyDish&prop27=2010-05-25&prop28=CompleteYourMeal&prop29=FullRecipe1&me=1
Makes 16 Servings
Ingredients:
2 (9 inch) prepared graham cracker crusts
6 tablespoons butter
1 (7 ounce) package shredded coconut
1 cup chopped pecans
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container frozen whipped topping, thawed
1 (12 ounce) jar caramel ice cream topping
Directions:
Place butter in a medium skillet and melt over medium heat. Add coconut and pecans, stirring to coat. Saute until coconut and pecans are lightly toasted, about 5 minutes. Set aside.
In a large mixing bowl, whip together condensed milk and cream cheese until fluffy. Fold in whipped topping. Spoon 1/4 of cream cheese mixture into each graham cracker crust. Drizzle each with 1/4 of caramel topping. Repeat layers with remaining cream cheese mixture and caramel. Top each pie with coconut and pecan mixture. Freeze overnight.
NUTRITION INFORMATION: Per serving: 500 calories; 30 g fat; 1 g fiber; 56 g carbohydrates; 5 g protein
02-19-10
Vanilla and Chocolate Delight
As seen on the following webpage: http://allrecipes.com/Recipe/Vanilla-and-Chocolate-Delight/Detail.aspx?ms=1&prop25=32270024&prop26=DailyDish&prop27=2010-02-19&prop28=CompleteYourMeal&prop29=FullRecipe3&me=1
Makes 18 Servings (1 9×13 inch pan)
Ingredients:
1 cup finely chopped pecans
1 cup all-purpose flour
1/2 cup butter, melted
1 (8 ounce) package cream cheese, softened
1 cup confectioners’ sugar
1 (16 ounce) container frozen whipped topping, thawed, divided
3 cups milk
1 (3.9 ounce) package instant chocolate pudding mix
1 (3.4 ounce) package instant vanilla pudding mix
2 (1.45 ounce) bars milk chocolate with crispy rice, crumbled
Directions:
Preheat oven to 400 degrees F (200 degrees C). In a medium mixing bowl, combine pecans, flour, and butter. Press into a 9×13 inch pan. Bake for 25 minutes. Allow to cool.
In a large bowl, beat together cream cheese and confectioners’ sugar until smooth. Fold in half of the whipped topping. Spread on top of cooled crust.
In a large bowl, combine milk, chocolate pudding mix, and vanilla pudding mix. Beat until thick. Pour over cream cheese layer. Top with remaining whipped topping, and sprinkle with crushed chocolate bars.
NUTRITION INFORMATION: Per serving: 308 calories; 18 g fat; 0.5 g fiber; 32.5 g carbohydrates
01-10-10
Turtle Pumpkin Pie
Makes 10 Servings
Ingredients:
1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1/2 cup plus 2 Tbsp. chopped PLANTERS Pecans, divided
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
Directions:
POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.
BEAT dry pudding mixes, milk, pumpkin and spices with whisk until well blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.
REFRIGERATE 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.
NUTRITION INFORMATION: Per serving: 320 calories; 15 g fat; 2 g fiber; 48 g carbohydrates
01-09-10
Old-Fashioned Mixed-Apple Pie
Makes 8 Servings
Ingredients:
Crust:
3 cups all purpose flour
1/4 cup sugar
1 1/4 teaspoons salt
1 1/4 cups (2 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1/3 cup non-hydrogenated solid vegetable shortening, cut into 4 pieces, frozen
6 tablespoons (or more) ice water
Filling:
2 1/4 pounds assorted apples (such as Pink Lady, Pippin, and Golden Delicious), peeled, quartered, cored, cut into 1/2-inch-thick wedges
1/3 cup sugar
1/4 cup golden or dark raisins
2 1/2 tablespoons quick-cooking tapioca
1 1/2 teaspoons (packed) finely grated lemon peel
1/4 teaspoon salt
1/8 teaspoon freshly grated nutmeg or ground nutmeg
1 1/2 tablespoons graham cracker crumbs
2 tablespoons (1/4 stick) chilled unsalted butter, cut into1/2-inch cubes
Milk (for glaze)
1 tablespoon raw sugar*
Directions:
For crust:
Blend flour, sugar, and salt in processor. Add butter and shortening; cut in using on/off turns until mixture resembles coarse meal. Add 6 tablespoons ice water and blend just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball. Divide dough in half. Flatten each half into disk. Wrap in plastic and chill at least 3 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled. Soften dough 15 minutes at room temperature before rolling out.
Butter 9-inch-diameter glass pie dish. Roll out 1 dough disk on lightly floured work surface to 12- to 13-inch round. Transfer dough to prepared pie dish and press dough onto bottom and up sides of dish, allowing overhang to extend over sides. Roll out second dough disk between sheets of parchment paper or waxed paper to 12- to 13-inch round; transfer dough to baking sheet. Refrigerate both crusts while preparing filling.
For filling:
Position rack in center of oven and preheat to 425°F. Combine all apple wedges, 1/3 cup sugar, raisins, quick-cooking tapioca, grated lemon peel, 1/4 teaspoon salt, and nutmeg in large bowl; toss to blend. Let stand at room temperature until some juices form, tossing occasionally, about 15 minutes.
Place crust-lined pie dish on rimmed baking sheet. Sprinkle graham cracker crumbs over bottom of crust. Transfer apple filling to crust, mounding filling slightly in center. Dot filling with butter cubes. Brush crust edges lightly with water. Remove top parchment sheet from second dough round. Invert dough round atop filling; remove second parchment sheet. Trim dough overhang on both crusts to 1/2 inch. Press crust edges together, then fold under. Using tines of fork, press on crust edge around rim of dish to seal decoratively. Using small sharp knife, cut six 1-inch slits in top crust, then cut out 1/2-inch circle from center of top crust to allow steam to escape. Brush top crust lightly with milk, then sprinkle with raw sugar.
Bake pie 15 minutes. Reduce oven temperature to 375°F and continue to bake pie until crust is golden, apples are tender when pierced, and juices are bubbling thickly through slits in crust, covering crust edges with foil collar if crust is browning too quickly, about 1 hour longer. Transfer pie to rack and cool to lukewarm or room temperature. Cut pie into wedges.
NUTRITION INFORMATION: Per serving: 642 calories; 38.5 g fat; 2.5 g fiber; 67 g carbohydrates
11-10-09
German Chocolate Pecan Pie
Makes 8 Servings
Ingredients:
Directions:
- In a food processor, pulse the flour with 1/2 teaspoon salt. Add the chilled butter pieces and pulse until coarse crumbs form, about 5 seconds. Drizzle in the ice water and pulse just until the dough comes together. Wrap in plastic wrap; flatten to form a disk. Refrigerate until firm, about 15 minutes.
- On a lightly floured work surface, roll out the dough into a 12-inch round; transfer to a pie pan. Cut the excess dough to leave a 1/2-inch overhang. Using your fingers, roll the dough edge under and crimp. Prick the bottom of the pie shell with a fork; refrigerate for 15 minutes. Preheat the oven to 400°.
- Line the shell with foil and pie weights or dried beans; bake for 15 minutes. Remove the foil and beans, reduce the heat to 375º and bake for another 12 minutes.
- Meanwhile, in a medium bowl, whisk the eggs. In a heavy, medium saucepan, whisk together the remaining 5 tablespoons butter and 1/2 teaspoon salt with the brown sugar and corn syrup over medium heat until melted and smooth. Whisk the sugar mixture into the beaten eggs. Stir in the nuts and coconut.
- Spread the chocolate chips in the pie shell. Pour in the filling and bake until set, about 25 minutes. Let the pie cool completely before slicing.
10-22-09
Pumpkin Flan
Makes 10 Servings
Ingredients:
Directions:
- Preheat the oven to 350°. In a medium saucepan over high heat, add the sugar and pour 2/3 cup water around the perimeter. Using a wooden spoon, cook, stirring, until golden, about 5 minutes. Lower the heat and cook until copper-colored, 1 to 2 minutes. Pour into a 10-inch pie dish; using potholders, tilt to coat the bottom and the sides, then place in a roasting pan on an oven rack.
- Using a blender, combine the remaining ingredients and pour into the pie dish. Fill the roasting pan with enough water to come halfway up the sides of the pie dish. Bake until set, 45 to 60 minutes. Transfer the pie dish to a rack to cool completely, about 45 minutes. Refrigerate until the caramel is set, about 2 hours. Invert onto a plate before slicing.
10-10-09
Top-Crust Peach and Cardamom Pie
Makes 8 Servings
Ingredients:
Crust:
- 1 1/4 cups unbleached all purpose flour
- 1 1/4 cups unbleached all purpose flour
- 1 1/2 teaspoons sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 3 tablespoons (or more) ice water
Filling:
- 2 1/2 pounds firm but ripe peaches, peeled, halved, pitted, sliced 1/2 inch thick
- 1/3 cup sugar
- 2 tablespoons cornstarch
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon ground cardamom
- 1 egg, beaten to blend (for glaze)
- 1 1/2 tablespoons raw sugar*
Honey Yogurt:
- 1 17.6-ounce container whole-milk Greek-style yogurt*
- 3 tablespoons honey
- 1/4 teaspoon orange-flower water
Directions:
For crust:
Blend flour, sugar, and salt in processor. Add butter; using on/off turns, process until mixture resembles very coarse meal. Add 3 tablespoons ice water; process using on/off turns until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Turn dough out onto lightly floured work surface and knead briefly just until dough comes together, 4 to 5 turns. Flatten dough into disk; wrap in plastic and chill at least 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled.
Line large baking sheet with parchment paper. Roll out dough on lightly floured work surface to 13-inch round. Transfer dough round to prepared baking sheet and chill 20 minutes. Using 2 1/2- to 3-inch heart-shaped or scalloped cookie cutter, cut out shapes from dough, spacing close together (leave cutouts on baking sheet). If necessary, remove dough scraps, reroll, and cut out additional shapes for total of about 20. Chill on sheet while preparing filling.
For Honey yogurt:
Mix all ingredients in small bowl. DO AHEAD: Can be made 8 hours ahead. Cover; chill.
For filling:
Position rack in center of oven and preheat to 400°F. Place peach slices in medium bowl. Add sugar, cornstarch, lemon juice, and cardamom and toss to coat. Transfer peach filling to 9-inch-diameter glass pie dish. Carefully arrange cutouts atop filling in slightly overlapping concentric circles, starting at edge and working toward center, covering filling completely. Brush crust with beaten egg, then sprinkle with raw sugar.
Place pie on rimmed baking sheet. Bake until crust is golden brown, peaches are tender, and juices are bubbling thickly at edges, about 45 minutes. Transfer pie to rack and cool at least 30 minutes. Spoon warm or room-temperature pie into bowls. Serve with Honey yogurt.
09-07-09
Coconut Pecan Pie
Makes 6 Servings
Ingredients:
3 eggs
1 cup sugar
1/2 cup light corn syrup
3 tablespoons butter, melted
3 teaspoons vanilla extract
1/4 tsp salt
1 1/2 cups pecan halves
1 1/2 cups shredded coconut
1 9-inch pie crust, unbaked
Optional: Whipped Topping or Vanilla Ice Cream
Directions:
Preheat oven to 350 degrees.
In a large bowl, beat the eggs. Add sugar, corn syrup, butter, vanilla and salt; mix well. Gently fold in the pecans and coconut. Pour mixture into pie crust. Cover with foil and bake for 35 minutes. Uncover and bake 10-15 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack.
Serve with Whipped Topping or Vanilla Ice Cream.