The List
$25 Pumpkin Pie
Utterly Deadly Southern Pecan Pie
Spiced Streusel Sour Cream Apple Pie
Canadian Maple Walnut Layer Cake With Fudge Frosting
Cranberry Cobbler
The Recipes
$25 Pumpkin Pie
serves 8
http://www.food.com/
A unique baking method preserves crispness of the crust and yields a slightly spicy, not too sweet pumpkin pie.
1 (9 inch) pie shells, unbaked, in pan with edge prepared for an open top pie
1 egg whites, lightly beaten
2 cups pumpkin puree ( plain)
1 cup packed dark brown sugar
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon fresh grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
2/3 cup heavy cream
2/3 cup milk
4 large eggs
1. Adjust an oven rack to lowest position and heat oven to 400°F.
2. Prepare pie crust for blind baking (prick bottom with a fork, line crust with parchment and fill with dried rice or beans). Bake crust for 15 minutes.
3. (Have all your ingredients measured out and start your filling when the crust goes into the oven). Remove parchment from crust, prick any bubbles with a sharp fork and bake shell for 8 to 10 minutes longer, or until bottom just begins to color.
4. Remove crust from oven and brush lightly with egg white while still hot.
5. Process pumpkin, spices and salt ingredients in a food processor fitted with steel blade for 1 minute.
6. Transfer mixture to a 3-quart heavy saucepan.
7. Bring it to a sputtering simmer over medium-high heat.
8. Cook pumpkin, stirring constantly, until thick and shiny, about 5 minutes.
9. As soon as pie shell comes out of oven, whisk heavy cream and milk into pumpkin and bring to a bare simmer.
10. Process eggs in food processor until whites and yolks are mixed, about 5 seconds.
11. Gradually pour hot pumpkin mixture through feed tube while still running.
12. Process 30 seconds.
13. Pour warm filling into hot pie shell.
14. Put a crust shield on completed pie and bake about 25 minutes.
15. Filling will be dry-looking and lightly cracked around the edge.
16. The center will wiggle when pie is gently shaken.
17. Cool on a wire rack to a warm room temperature.
18. Serve with slightly sweetened whipped cream.
Utterly Deadly Southern Pecan Pie
serves 8
http://www.food.com
The secret to this rich pie is cooking the sugar and corn syrup first. It is definitely not diet food! I bake this pie for 45 minutes according to my oven but you may need to bake longer.
1 cup sugar
1 1/2 cups corn syrup ( I use 1/2 dark and 1/2 light)
4 eggs
1/4 cup butter
1 1/2 teaspoons vanilla
1 1/2 cups pecans, coarsely broken
1 unbaked deep dish pie shells
1. In saucepan boil sugar and corn syrup together for 2 to 3 minutes; set aside to cool slightly.
2. In large bowl beat eggs lightly and very slowly pour the syrup mixture into the eggs, stirring constantly.
3. At this point I like to strain the mixture to make sure it's smooth and lump free.
4. Stir in butter, vanilla, and pecans and pour into crust.
5. Bake in a 350°F oven for about 45 to 60 minutes or until set.
Spiced Streusel Sour Cream Apple Pie
serves 8
http://www.food.com
Wonderful spice flavor that's always nice in a holiday pie! Even though it is relatively simple to make, the streusel topping can be made a day ahead for even easier preparation. Served with vanilla ice cream, it rounds out the perfect meal and definitely delivers the 'Wow!" factor.
Streusel Topping
2/3 cup walnuts
1/2 cup packed light brown sugar
1/4 cup yellow cornmeal
1/4 cup all-purpose flour
3/4 teaspoon cinnamon
1/2 teaspoon ground nutmeg
5 tablespoons unsalted butter, chilled, cut into small pieces
Filling
2 1/4 lbs granny smith apples, peeled, quartered, cored, cut into 1/2-inch-thick wedges ( about 6 medium)
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 prepared pie crust
1. For streusel topping:
Combine nuts, brown sugar, cornmeal, flour, cinnamon, and nutmeg in food processor and pulse on/off until nuts are finely chopped. Add butter and process until small moist clumps form. (Can be prepared 1 day ahead. Cover and refrigerate.).
2. For filling:
Position rack in center of oven and preheat to 375 degrees. Toss apples with sour cream in large bowl to coat. Mix sugar, flour, cinnamon, nutmeg, and cloves in a small bowl. Sprinkle mixture over apples and toss to coat.
3. Transfer filling to prepared crust. Sprinkle streusel topping over apples, covering completely. Bake pie until apples are tender and streusel is golden, tenting pie if streusel browns too quickly, about 1 hour. Transfer pie to rack and cool slightly.
4. Serve pie slightly warm or at room temperature (and definitely with some vanilla ice cream
.
Canadian Maple Walnut Layer Cake With Fudge Frosting
serves 8 to 10
http://www.food.com
This never fails to please; walnut and maple syrup sponge cakes, which are frosted and sandwiched together with maple fudge frosting/icing, divine! This is NOT a light airy-fairy sponge cake, as it is made with soft brown sugar to enhance the fudge and maple flavors - and it needs to be fairly robust to hold the walnuts in the cake mixture. It is however, a soft pudding type cake with lots of texture and an amazing taste. Of course this can be made with excellent maple syrup from the USA, but I have called it a Canadian cake, as the maple syrup and maple extract was sent to me by a friend in Canada. The cake is baked in two cake tins; the two cakes can then be cut in two again, making a three-layer cake, (four pieces of cake = three layers) it depends on how high they rise. If you do make a three-layer cake, you may need a little more fudge frosting and filling. This cake keeps very well in an airtight container or tin for up to a week. The cake can also be frozen before icing and frosting – defrost it overnight, then assemble and ice the cake when fully defrosted. Pecans can also be used in place of walnuts – but I prefer the taste of walnuts with the maple syrup.
Maple Walnut Cake
6 ounces butter, softened
6 ounces soft brown sugar
8 ounces self raising flour
3 large eggs, beaten
1 teaspoon baking powder
3 ounces walnuts, chopped
2 tablespoons milk
2 tablespoons maple syrup
Maple Fudge Frosting and Filling
3 ounces butter
4 ounces soft brown sugar
2 tablespoons cold strong coffee
1 tablespoon maple syrup
1 tablespoon milk
1 -2 tablespoon maple extract, to taste
8 ounces icing sugar
chopped walnuts, for the filing (optional)
walnuts, halves for decoration
1. You will need two 8" (20cms) cake tins; greased and lined with baking paper. Pre-heat oven to 160ºC/325ºF/Gas 3.
2. Beat the butter and sugar together until light, fluffy and pale golden brown - this is essential to make the mixture light and aids the cake to rise. It can take up to 15 minutes by hand or 5 to 10 minutes by hand-held mixer!
3. Add the baking powder to the flour, and the milk and maple syrup to the beaten eggs.
4. Gently fold in a large spoon of flour, followed by a spoon of egg mixture - mix gently but thoroughly between each addition of flour and egg mixture. Continue to add, fold and mix until the flour and the egg mixture is finished. If the mixture is a little stiff, add some more milk.
5. Add the chopped walnuts and gently mix through the cake mixture evenly. You should have a fairly stiff consistency that drops easily.
6. Put the cake mixture equally in to the prepared cake tins, smoothing slightly on top, with a slight indent in the middle, then bake for between 25 and 35 minutes in a pre-heated oven. Different ovens vary; these cakes normally take 30 minutes to bake in my oven. (They are cooked when they are well-risen, golden brown and when a wooden skewer comes out clean after being inserted into the middle of the cake.).
7. Allow them to cook in the tins for 5 minutes, before carefully taking them out of the tins and allowing them to cool completely on a wire cooling tray/rack.
8. While the cakes are cooling, make the fudge frosting/icing. Place all of the ingredients, except the icing sugar, into a saucepan and gently them all together until the sugar is dissolved. Allow to cool slightly and then add the icing sugar, beating to a smooth and glossy finish.
9. Place one of the cakes on to a serving plate or tray, if you wish, you can cut each cake in half to make a multi layer cake. Spread some of the frosting/icing on top of the cake and scatter some chopped walnuts over the top if using. Place the other cake on top and pour the remaining fudge frosting/icing over the top of the cake, allowing it to drizzle down the sides. Decorate the top of the cake with walnut halves.
10. Serve cut into slices - this cake makes about 8 to 10 slices. Preparation time includes the time to make the fudge frosting/icing.
Cranberry Cobbler
Serves: 6-8, Yield: 1 9" pie
http://www.food.com
3 cups fresh cranberries
1 1/2 cups sugar, divided
1/2 cup chopped walnuts or 1/2 cup pecans
2 eggs
3/4 cup all-purpose flour
1/2 cup butter, softened and cut into pieces
1. Preheat oven to 325°F Coat a 9" deep-dish pie plate with nonstick cooking spray then spread cranberries over the bottom. Sprinkle with 3/4 cup sugar and the walnuts; stir with a spoon until evenly combined then flatten mixture with the spoon.
2. In a large bowl, beat eggs until fluffy. Gradually add remaining 3/4 cup sugar then gradually add in the flour, mixing well. Slowly beat in butter until thoroughly combined and smooth then spread batter over cranberries.
3. Bake 55 minutes, or until entire crust is brown. Serve hot or cold.
$25 Pumpkin Pie
Utterly Deadly Southern Pecan PieSpiced Streusel Sour Cream Apple Pie
Canadian Maple Walnut Layer Cake With Fudge Frosting
Cranberry Cobbler
The Recipes
$25 Pumpkin Pie
serves 8
http://www.food.com/
A unique baking method preserves crispness of the crust and yields a slightly spicy, not too sweet pumpkin pie.
1 (9 inch) pie shells, unbaked, in pan with edge prepared for an open top pie
1 egg whites, lightly beaten
2 cups pumpkin puree ( plain)
1 cup packed dark brown sugar
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon fresh grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
2/3 cup heavy cream
2/3 cup milk
4 large eggs
1. Adjust an oven rack to lowest position and heat oven to 400°F.
2. Prepare pie crust for blind baking (prick bottom with a fork, line crust with parchment and fill with dried rice or beans). Bake crust for 15 minutes.
3. (Have all your ingredients measured out and start your filling when the crust goes into the oven). Remove parchment from crust, prick any bubbles with a sharp fork and bake shell for 8 to 10 minutes longer, or until bottom just begins to color.
4. Remove crust from oven and brush lightly with egg white while still hot.
5. Process pumpkin, spices and salt ingredients in a food processor fitted with steel blade for 1 minute.
6. Transfer mixture to a 3-quart heavy saucepan.
7. Bring it to a sputtering simmer over medium-high heat.
8. Cook pumpkin, stirring constantly, until thick and shiny, about 5 minutes.
9. As soon as pie shell comes out of oven, whisk heavy cream and milk into pumpkin and bring to a bare simmer.
10. Process eggs in food processor until whites and yolks are mixed, about 5 seconds.
11. Gradually pour hot pumpkin mixture through feed tube while still running.
12. Process 30 seconds.
13. Pour warm filling into hot pie shell.
14. Put a crust shield on completed pie and bake about 25 minutes.
15. Filling will be dry-looking and lightly cracked around the edge.
16. The center will wiggle when pie is gently shaken.
17. Cool on a wire rack to a warm room temperature.
18. Serve with slightly sweetened whipped cream.
Utterly Deadly Southern Pecan Pie
serves 8
http://www.food.com
The secret to this rich pie is cooking the sugar and corn syrup first. It is definitely not diet food! I bake this pie for 45 minutes according to my oven but you may need to bake longer.
1 cup sugar
1 1/2 cups corn syrup ( I use 1/2 dark and 1/2 light)
4 eggs
1/4 cup butter
1 1/2 teaspoons vanilla
1 1/2 cups pecans, coarsely broken
1 unbaked deep dish pie shells
1. In saucepan boil sugar and corn syrup together for 2 to 3 minutes; set aside to cool slightly.
2. In large bowl beat eggs lightly and very slowly pour the syrup mixture into the eggs, stirring constantly.
3. At this point I like to strain the mixture to make sure it's smooth and lump free.
4. Stir in butter, vanilla, and pecans and pour into crust.
5. Bake in a 350°F oven for about 45 to 60 minutes or until set.
Spiced Streusel Sour Cream Apple Pie
serves 8
http://www.food.com
Wonderful spice flavor that's always nice in a holiday pie! Even though it is relatively simple to make, the streusel topping can be made a day ahead for even easier preparation. Served with vanilla ice cream, it rounds out the perfect meal and definitely delivers the 'Wow!" factor.
Streusel Topping
2/3 cup walnuts
1/2 cup packed light brown sugar
1/4 cup yellow cornmeal
1/4 cup all-purpose flour
3/4 teaspoon cinnamon
1/2 teaspoon ground nutmeg
5 tablespoons unsalted butter, chilled, cut into small pieces
Filling
2 1/4 lbs granny smith apples, peeled, quartered, cored, cut into 1/2-inch-thick wedges ( about 6 medium)
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 prepared pie crust
1. For streusel topping:
Combine nuts, brown sugar, cornmeal, flour, cinnamon, and nutmeg in food processor and pulse on/off until nuts are finely chopped. Add butter and process until small moist clumps form. (Can be prepared 1 day ahead. Cover and refrigerate.).
2. For filling:
Position rack in center of oven and preheat to 375 degrees. Toss apples with sour cream in large bowl to coat. Mix sugar, flour, cinnamon, nutmeg, and cloves in a small bowl. Sprinkle mixture over apples and toss to coat.
3. Transfer filling to prepared crust. Sprinkle streusel topping over apples, covering completely. Bake pie until apples are tender and streusel is golden, tenting pie if streusel browns too quickly, about 1 hour. Transfer pie to rack and cool slightly.
4. Serve pie slightly warm or at room temperature (and definitely with some vanilla ice cream
.Canadian Maple Walnut Layer Cake With Fudge Frosting
serves 8 to 10
http://www.food.com
This never fails to please; walnut and maple syrup sponge cakes, which are frosted and sandwiched together with maple fudge frosting/icing, divine! This is NOT a light airy-fairy sponge cake, as it is made with soft brown sugar to enhance the fudge and maple flavors - and it needs to be fairly robust to hold the walnuts in the cake mixture. It is however, a soft pudding type cake with lots of texture and an amazing taste. Of course this can be made with excellent maple syrup from the USA, but I have called it a Canadian cake, as the maple syrup and maple extract was sent to me by a friend in Canada. The cake is baked in two cake tins; the two cakes can then be cut in two again, making a three-layer cake, (four pieces of cake = three layers) it depends on how high they rise. If you do make a three-layer cake, you may need a little more fudge frosting and filling. This cake keeps very well in an airtight container or tin for up to a week. The cake can also be frozen before icing and frosting – defrost it overnight, then assemble and ice the cake when fully defrosted. Pecans can also be used in place of walnuts – but I prefer the taste of walnuts with the maple syrup.
Maple Walnut Cake
6 ounces butter, softened
6 ounces soft brown sugar
8 ounces self raising flour
3 large eggs, beaten
1 teaspoon baking powder
3 ounces walnuts, chopped
2 tablespoons milk
2 tablespoons maple syrup
Maple Fudge Frosting and Filling
3 ounces butter
4 ounces soft brown sugar
2 tablespoons cold strong coffee
1 tablespoon maple syrup
1 tablespoon milk
1 -2 tablespoon maple extract, to taste
8 ounces icing sugar
chopped walnuts, for the filing (optional)
walnuts, halves for decoration
1. You will need two 8" (20cms) cake tins; greased and lined with baking paper. Pre-heat oven to 160ºC/325ºF/Gas 3.
2. Beat the butter and sugar together until light, fluffy and pale golden brown - this is essential to make the mixture light and aids the cake to rise. It can take up to 15 minutes by hand or 5 to 10 minutes by hand-held mixer!
3. Add the baking powder to the flour, and the milk and maple syrup to the beaten eggs.
4. Gently fold in a large spoon of flour, followed by a spoon of egg mixture - mix gently but thoroughly between each addition of flour and egg mixture. Continue to add, fold and mix until the flour and the egg mixture is finished. If the mixture is a little stiff, add some more milk.
5. Add the chopped walnuts and gently mix through the cake mixture evenly. You should have a fairly stiff consistency that drops easily.
6. Put the cake mixture equally in to the prepared cake tins, smoothing slightly on top, with a slight indent in the middle, then bake for between 25 and 35 minutes in a pre-heated oven. Different ovens vary; these cakes normally take 30 minutes to bake in my oven. (They are cooked when they are well-risen, golden brown and when a wooden skewer comes out clean after being inserted into the middle of the cake.).
7. Allow them to cook in the tins for 5 minutes, before carefully taking them out of the tins and allowing them to cool completely on a wire cooling tray/rack.
8. While the cakes are cooling, make the fudge frosting/icing. Place all of the ingredients, except the icing sugar, into a saucepan and gently them all together until the sugar is dissolved. Allow to cool slightly and then add the icing sugar, beating to a smooth and glossy finish.
9. Place one of the cakes on to a serving plate or tray, if you wish, you can cut each cake in half to make a multi layer cake. Spread some of the frosting/icing on top of the cake and scatter some chopped walnuts over the top if using. Place the other cake on top and pour the remaining fudge frosting/icing over the top of the cake, allowing it to drizzle down the sides. Decorate the top of the cake with walnut halves.
10. Serve cut into slices - this cake makes about 8 to 10 slices. Preparation time includes the time to make the fudge frosting/icing.
Cranberry Cobbler
Serves: 6-8, Yield: 1 9" pie
http://www.food.com
3 cups fresh cranberries
1 1/2 cups sugar, divided
1/2 cup chopped walnuts or 1/2 cup pecans
2 eggs
3/4 cup all-purpose flour
1/2 cup butter, softened and cut into pieces
1. Preheat oven to 325°F Coat a 9" deep-dish pie plate with nonstick cooking spray then spread cranberries over the bottom. Sprinkle with 3/4 cup sugar and the walnuts; stir with a spoon until evenly combined then flatten mixture with the spoon.
2. In a large bowl, beat eggs until fluffy. Gradually add remaining 3/4 cup sugar then gradually add in the flour, mixing well. Slowly beat in butter until thoroughly combined and smooth then spread batter over cranberries.
3. Bake 55 minutes, or until entire crust is brown. Serve hot or cold.
