|
|
 |
|
Reply
| | From:  Angelbear233 (Original Message) | Sent: 5/28/2004 4:21 AM |
Pear ring:
8 large pears.2/3 cup red wine or orange & lemon juice
3/4 cup castor sugar.
Peel pears,core,slice and place in layers in a
casserole or ring mould,
sprinkling alternately with red wine / juice & sugar.
Cook in slow oven -300f. oven for several hours
until pears become deep rosy pink
.Leave to cool -when cold.and refrigerate.
When ready to serve ,
turn out upside down onto serving dish
-serve with vanilla custard thinned with
orange juice and cream.
or plain cream.must be served very cold.
``````````````````````````` Low-Fat Cream Cheese Frosting ; 8 ozs light cream cheese -- soft style
1 cup marshmallow cream
1 tspn fresh lemon juice
1 tspn vanilla extract
1 cup powdered sugar In a medium bowl, stir together the cream cheese,
marshmallow crème, lemon juice and vanilla until
well combined. Then gradually beat in the
powdered sugar. Makes 1 3/4 cups. ````````````````````````````````````````````````````
Cherry Cheesecake
1 c Graham Cracker Crumbs ; 3 tb Sugar;
3 tb Margarine, Melted; 24 oz Cream Cheese, Softened;
3/4 c Sugar ; 3 ea Large Eggs;
1 ts Vanilla; 21 oz Cherry Pie Filling (1 cn).
Combine crumbs and margarine;
press onto bottom of 9-inch springform pan.
Bake at 325 degrees F., 10 mins.
Combine cream cheese and sugar,
mixing at medium speed on electric mixer
until well blended. Add eggs, one at a time
mixing well after each addition. Blend in vanilla;
pour over crust. Bake at 450 degrees F., 10 minutes.
Reduce oven temperature to 250 degrees F.,
continue baking 25 to 30 mins or until set.
Loosen cake from rim of pan; cool before removing
rim of pan. Chill. Top with pie fillirg just before serving.
|
|
 First
Previous
2-5 of 5
Next
Last
|
|
Reply
| |
COLONIAL TIMES APPLE-CRANBERRY PIE
WITH CORNMEAL CRUST :
Crust
2 cups all purpose flour
3/4 cut yellow cornmeal
5 tablespoons sugar
1 1/4 teaspoons pumpkin pie spice
1/2 teaspoon salt
3/4 cup plus 2 tablespoons solid vegetable shortening,
room temperature
6 tablespoons (about) buttermilk
Filling
1 cup fresh cranberries
1 cup plus 2 tablespoons sugar
2 teaspoons pumpkin pie spice
3 pounds Pippin apples, peeled,
cored, cut into 1/2-inch thick slices
1/2 cup dried currants
5 tablespoons all purpose flour
Buttermilk
Rum raisin ice cream
For crust:
Mix first 5 ingredients in processor.
Add shortening and cut in until mixture
resembles coarse meal.
Blend in enough buttermilk by tablespoons to form
dough that begins to clump together.
Gather dough into ball; divide in half.
Flatten each half into disk.
Wrap each disk in plastic and chill 45 mins.
( Can be made 1 day ahead.)
For filling:
Position rack in lowest third of oven and preheat to 375°F.
Coarsely chop cranberries with sugar and pumpkin pie spice
in processor.
Transfer mixture to large bowl.
Add apples, currants and flour and toss well.
Roll out 1 dough disk between sheets of waxed paper
to 13-inch round. Peel off top sheet of paper; invert
dough into 9 1/2-inch-diameter deep-dish glass pie dish.
Peel off paper. Fold under overhanging dough to
form double-thick edge. Crimp edge.
Roll out remaining dough disk on lightly floured
surface to 1/8-inch-thick round.
Using 3-inch-long leaf cookie cutter, cut out leaves.
Using knife, mark veins in leaves.
Slightly mound filling in pie dish.
Arrange leaves around edge of pie and all over top,
overlapping decoratively.
Brush pastry all over with buttermilk.
Place pie on baking sheet. Bake 45 mins.
Cover pie with foil and continue baking until
juices bubble thickly and crust browns, about 35 mins more.
Transfer pie to rack and cool 1 hour.
Serve warm or at room temperature with ice cream.
Serves 6.
APPLE GINGER PIE WITH CIDER-BOURBON SAUCE:99
Crust
2 1/2 cups unbleached all purpose flour
1/4 cup sugar
1 teaspoon salt
1 teaspoon apple pie spice
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1/3 cup chilled solid vegetable shortening
7 tablespoons sour cream
Filling
3 pounds Golden Delicious apples, peeled, cored,
cut into 1/2-inch-thick slices
2/3 cup sugar
1/4 cup all purpose flour
3 tablespoons minced crystallized ginger
2 tablespoons bourbon
1 teaspoon apple pie spice
MilkSugar
Vanilla ice cream
Cider-Bourbon Sauce
5 cups apple cider
5 tablespoons unsalted butter
2 tablespoons sugar
3 tablespoons bourbon
Makes about 1 cup
For Crust:
Mix flour, sugar, salt and apple pie spice in processor.
Add butter and shortening and cut in until mixture
resembles coarse meal. Add sour cream and blend
in using on/off turns just until dough forms.
Turn out dough onto lightly floured surface.
Divide in half. Form each half into a ball; flatten into disk.
Wrap each disk in plastic wrap and refrigerate 1 hour.
For Filling:
Preheat oven to 400°F. Toss first 6 ingredients
together in bowl.
Roll out 1 dough disk between sheets of plastic
wrap to 13-inch round. Peel off top sheet;
invert dough into 9 1/2-inch deep-dish glass pie dish.
Peel off plastic.
Roll out remaining dough disk between sheets of
plastic wrap to 13-inch round. Peel off top sheet of plastic.
Mound filling in pie dish. Invert dough over filling.
Peel off plastic. Pinch edges of dough to seal.
Trim excess crust. Crimp edges decoratively.
Cut 5 slashes in top of dough to allow steam to escape.
Brush top with milk and sprinkle with sugar.
Bake until golden brown, covering with foil
if browning too quickly, about 1 hour.
Let pie stand until just slightly warm, about 1 hour.
Serve pie with ice cream and Cider-Bourbon Sauce.
For the cider-bourbon sauce:
Boil apple cider in heavy medium saucepan
until reduced to 3/4 cup, about 45 mins.
Add butter and sugar and whisk until butter melts.
Boil 3 mins, whisking occasionally.
Remove from heat. Whisk in bourbon.
Cool sauce completely before serving.
Serves 8.
OLD-FASHIONED ALL-AMERICAN APPLE PIE
1 recipe Thin Butter Crust
6 to 8 freshly picked firm and slightly tart apples,
such as Rhode Island Greenings, Gravensteins or
Granny Smiths (about 3 pounds)
granulated sugar (see Note)
ground cinnamon
about 3 tablespoons sifted all-purpose flour
3 tablespoons butter, cut in small bits
1. Prepare the pie dough, divide half and roll out
each half no more than 1/4 inch thick.
Line a 9-inch pie pan with one.
Keep lined pan and top crust chilled.
SPICED STRUEDEL APPLE PIE
streudel
2/3 cup walnuts
1/2 cup (packed) golden brown sugar
1/4 cup yellow cornmeal
1/4 cup all purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
5 tablespoons chilled unsalted butter, cut into small pieces
Filling
2 1/4 pounds Granny Smith apples (about 6 medium),
peeled, quartered, cored, cut into 1/2-inch-thick wedges
1/2 cup sour cream
1/4 cup sugar
2 tablespoons all purpose flour
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 Flaky Pie Crust
Vanilla ice cream
For streudel:
Combine nuts, brown sugar, cornmeal, flour,
cinnamon and nutmeg in processor.
Using on/off turns, process until nuts are
finely chopped.
Add butter and process until small moist clumps
form. (Can be prepared 1 day ahead. Cover and refrigerate.)
For filling: Position rack in center of oven and preheat to 375°F.
Toss apples with sour cream in large bowl to coat.
Mix sugar, flour, cinnamon, nutmeg and cloves in small bowl.
Sprinkle mixture over apples and toss to coat.
Transfer filling to prepared crust. Sprinkle streudel over apples,
covering completely. Bake pie until apples are tender and
streudel is golden, tenting pie with foil if streudel
browns too quickly, about 1 hour.
Transfer pie to rack and cool slightly.
Serve pie slightly warm or at room temperature with
vanilla ice cream. Makes 8 servings.
2. Preheat the oven to 375 degrees.
Peel and core the apples and slice them
about 1/4 inch thick.
Toss with sugar and cinnamon to taste and with the flour.
Fill the pie with the apple slices,
mounding them somewhat in the center.
Dot with butter. Cover loosely with the top crust,
using a little water to seal the crusts together.
Crimp the edges. Using a fork or the tip of a knife,
make several vents in the top crust..
3. Place in the preheated oven and bake for
1 hour or until golden brown.
The smell will tell you when it is ready.
Serve while still warm.
*Note: The amount of sugar is determined by how
sweet the apples are. It would be a
mistake to oversweeten or overseason them.
Makes one nine-inch pie. |
|
Reply
| |
Apple Nut Cake [Makes 12 servings ]
Yields 1 - 9x9 inch pan.
Prep Time: 30 Minutes ;Cook Time: 45 Minutes
Ready In: 1 Hour 15 Minutes
1 1/4 cups white sugar ; 2 cups all-purpose flour ;;
2 tspns ground cinnamon ; 2 tspns baking soda ;
2 eggs ; 1/2 cup vegetable oil ;
2 tspns vanilla extract ; 1 cup chopped walnuts ;
5 1/2 cups chopped apples ;
Preheat oven to 325 degrees F (165 degrees C).
In a medium bowl, stir together the sugar, flour, cinnamon,
and baking soda. Add the eggs, oil and vanilla, mix well.
Add the nuts and apple, mix until all of the apples are evenly coated
Pour into a 9x9 inch pan.
Bake for 45 to 50 mins in the preheated oven. Serve warm or cool. |
|
Reply
| |
Apple Glazed Cake [ Makes 24 servings ]
Yields 1 - 9x13 inch pan.
3 cups all-purpose flour ; 1 tspn salt ;
2 cups white sugar ; 1 tspn baking soda ;
1 1/4 cups vegetable oil ; 2 tspns vanilla extract ;
3 eggs, beaten ; 3 1/2 cups chopped apples ;
1 cup chopped walnuts .
1 1/4 cups packed brown sugar ; 1/3 cup milk ;
1/2 cup butter ;
Preheat oven to 350 degrees F (175 degrees C).
Grease and flour a 9x13 inch pan.
In a large bowl, Sift together flour, sugar, salt and soda.
Make a well in the center and add oil, eggs and vanilla.
Mix well (batter will be thick). Fold in chopped apples and nuts.
Spread into a 9x13 inch pan.
Bake at 350 degrees F (175 degrees C) for 40 to 50 mins,
or until toothpick inserted into cake comes out clean. Glaze while still hot.
To make the glaze: In a saucepan, combine brown sugar, milk and butter.
Bring to a boil & continue cooking for 2 1/2 mins, stirring constantly.
Pour over cake while still hot.
|
|
Reply
| |
Apple Bundt Cake
Yields 1 - 10 inch Bundt pan.
Prep Time: 30 Minutes ;Cook Time: 1 Hour
Ready In: 1 Hour 30 Minutes;
2 1/4 cups all-purpose flour ; 2 1/4 tspns baking soda ;
1 tspn salt ; 2 tspns ground cinnamon ;
1/2 cup butter ; 1 cup white sugar ;
1 cup brown sugar ; 3 eggs ;
2 tspns vanilla extract ;7 apples - peeled, cored and shredded ; Preheat oven to 350 degrees F (175 degrees C).
Grease and flour a 10 inch Bundt pan.
Sift together the flour, baking soda, salt and cinnamon. Set aside.
In a large bowl, cream together the butter, brown sugar and
white sugar until fluffy. Beat in the eggs, one at a time,
then stir in the vanilla. Beat in the flour mixture.
Fold in the shredded apples.
Pour batter into prepared pan. Bake in the preheated oven
for 60 mins, or until a toothpick inserted into the center
of the cake comes out clean. Allow cake to cool in the pan
for 60 mins, then turn out and sprinkle with confectioners'
sugar, if desired. Makes 16 servings
|
|
|
First
Previous
2-5 of 5
Next
Last
|
|
|
Free Forum Hosting
Important Announcement
Return to Desserts