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.
07-10-09
Coconut Caramel Pie
Makes 8 Servings
Ingredients:
Caramel Sauce:
3/4 cup sugar
3 tablespoons water
1/2 teaspoon lemon juice
1/2 cup coconut milk
Pie:
3/4 (13.5-ounce) can (about 1 cup) coconut milk, reserve remaining for caramel sauce
1 cup milk
1 (3.4-ounce) box vanilla instant pudding
1 (9-inch) pre-made store brand Graham cracker pie crust
1 cup (1/2 pint) heavy cream
3 tablespoons confectioners’ sugar
3 tablespoons sweetened flake coconut, toasted, for garnish
Directions:
For Caramel Sauce:
In a medium saucepot combine sugar, 3 tablespoons water, and lemon juice. Heat over medium-high heat. When sugar turns amber in color, carefully and slowly whisk in the coconut milk. Pour caramel into a bowl that is placed in an ice bath to cool or transfer sauce to a bowl and place in refrigerator.
For Pie:
In a large bowl whisk together 1 cup of coconut milk, milk and pudding mix. Pour in enough caramel sauce, about 1/4 cup, to coat the bottom of the pie crust. Pour the filling into the crust on top of the caramel.
In another large mixing bowl that has been chilled. Whip the heavy cream and confectioners’ sugar until stiff peaks form, be careful not to over beat.
Spread the whipped cream on top of the pie and refrigerate for 1 hour or until completely set. Once the pie is set, sprinkle with toasted coconut and drizzle with the remaining caramel sauce.
06-06-09
Pumpkin Swirl Cheesecake
Makes 12 servings
Ingredients:
Cooking spray
25 gingersnap cookies
1-3/4 cups sugar
4 tablespoons unsalted butter, melted and cooled
Three 8-ounce packages cream cheese, cut into chunks and softened
5 large eggs, at room temperature
One 15-ounce can pure pumpkin puree
1 tablespoon pure vanilla extract
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
Boiling water
Directions:
1.Position a rack in the lower third of the oven and preheat to 325°. Lightly coat a 9-inch springform pan with cooking spray. Using a food processor, grind the cookies with 1/4 cup sugar. Add the butter and pulse to combine. Press the mixture into the bottom and halfway up the sides of the prepared pan. Use the base of a drinking glass to press the cookie crust into the pan. Bake until firm, 3 minutes. Transfer to a rack to cool.
2.Using an electric mixer, beat the cream cheese and remaining 1-1/2 cups sugar until smooth, about 1 minute. Beat in 2 eggs until blended. Transfer 1/4 cup of the cream cheese mixture to a small bowl and set aside. Add the remaining 3 eggs, the pumpkin, vanilla, pumpkin-pie spice and salt and beat until combined, 2 minutes.
3.Set the springform pan with the cooled crust on a double layer of heavy-duty foil and wrap the foil tightly around the bottom and sides; set in a roasting pan. Pour the cheesecake filling into the crust. Dollop the reserved cream cheese mixture onto the filling and, using the tip of a knife, swirl together. Transfer the roasting pan to the oven and fill with enough boiling water to reach about halfway up the sides of the springform pan. Bake the cheesecake until the center is slightly wobbly but the edges are firm to the touch, about 1-1/4 hours.
4.Transfer the roasting pan with the cheesecake to a rack and let cool for 45 minutes. Remove the springform pan, discard the foil and let the cheesecake cool on the rack for 3 hours. Run a knife around the edges to loosen the cake. Wrap the pan in plastic wrap; refrigerate overnight. 5. Remove the springform pan sides. Run a knife under the bottom of the cake to release it, then slide onto a serving platter.
05-20-09
Turtle Ice Cream Pie
Makes 8 Servings
Ingredients:
Crust
1 1/2 cups pecan halves or pieces (6 to 7 ounces), toasted, divided
3/4 cup graham cracker crumbs (about 5 whole graham crackers, finely crushed in resealable plastic bag)
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted
Sauce and filling
3/4 cup (packed) dark brown sugar
3/4 cup heavy whipping cream
3 tablespoons dark corn syrup
3 tablespoons unsalted butter
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 pints (4 cups) premium vanilla ice cream, divided
Ganache topping
5 1/2 ounces bittersweet chocolate, chopped
1/2 cup heavy whipping cream
1 1/2 tablespoons dark corn syrup
3/4 teaspoon vanilla extract
Pinch of salt
Directions:
For crust
Preheat oven to 350°F. Using on/off turns, finely chop 1 cup pecans in processor; transfer to medium bowl. Mix in graham cracker crumbs and sugar. Drizzle butter over; blend until evenly moistened. Press mixture firmly over bottom and up sides of 9-inch glass pie dish (not on rim).
Bake crust until golden brown, about 12 minutes (if crust puffs, press firmly back into place). Cool crust completely. Wrap in foil and freeze at least 1 hour. DO AHEAD: Can be made 2 days ahead. Keep frozen.
For sauce and filling
Bring first 3 ingredients to boil in heavy medium saucepan over medium heat, whisking until sugar dissolves. Boil caramel 5 minutes, whisking occasionally. Turn off heat; whisk in butter, vanilla, and salt. Cool completely.
Slightly soften 1 cup vanilla ice cream in microwave on low in 10-second intervals. Spread ice cream evenly in frozen pie crust; spread 1/4 cup caramel over. Freeze pie until ice cream and caramel are firm, about 1 hour. Repeat with remaining vanilla ice cream in three 1-cup portions and caramel in two 1/4-cup portions. Freeze pie overnight. Cover and reserve remaining caramel at room temperature.
For ganache topping
Combine chocolate, cream, and corn syrup in medium metal bowl. Place over saucepan of simmering water and whisk until melted and smooth. Remove from heat. Whisk in vanilla and salt. Cool ganache at room temperature until thick but still pourable, about 30 minutes.
Pour ganache evenly over frozen pie. Sprinkle with remaining 1/2 cup pecans. Freeze until ganache is firm, at least 45 minutes. Drizzle decoratively with 1/4 cup reserved caramel. DO AHEAD: Can be made 2 days ahead. Cover and keep frozen. Cover and chill remaining caramel.
Let pie stand 10 minutes at room temperature. Rewarm remaining caramel, stirring over low heat. Cut pie into wedges and serve with caramel.