Text 2034, 106 rader
Skriven 2010-09-25 18:00:00 av JIM WELLER (1:123/140)
Ärende: old 3
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     Title: (AC) Sweet Potato Pie
Categories: Historical, Heirloom, Pies
  Servings: 8

      9    inch Butter and Lard Crust,
           unbaked
           FILLING:
      3 c  warm mashed sweet potatoes
      3 lg eggs
      1 c  sugar
    3/4 ts salt
  1 1/2 ts ground cinnamon
    3/4 ts ground nutmeg
    1/2 ts ground allspice
      1 c  heavy cream
           Whipped cream, for serving

Place a baking sheet on the middle rack of the oven and preheat the
oven to 350 degrees.

Prepare the crust and set aside in the refrigerator while you make
the filling.

In a large bowl, using an electric mixer, beat together the mashed
sweet potatoes, eggs, sugar, salt, cinnamon, nutmeg and allspice.
Pour in the heavy cream, and stir the mixture until it is very well
blended.

Pour the mixture into the pie shell. Carefully transfer the pie pan
to the baking sheet and bake for 1 hour, or until a knife inserted
in the middle of the pie comes out clean. Let the pie cool a little
bit before topping with whipped cream and serving.

From "Pie Every Day" by Pat Willard


  From: Roots.Ancestry.Com              
 
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     Title: (AC) Orange Pine Nut Tart With Chocolate Crust
Categories: Heirloom, Canadian, Pies
  Servings: 4

           CHOCOLATE CRUST:
      3 c  all-purpose flour
    1/4 c  unsweetened cocoa
      1 ts salt
      2 TB sugar
      1 c  cold unsalted butter
    1/2 c  cold water
           FILLING:
      3 lg eggs
    2/3 c  sugar
      1 TB flour
    1/4 ts salt
      1 c  corn syrup
      4 TB butter, melted
      1 TB orange zest
           Vanilla to taste
      2 c  pine nuts, toasted
           GARNISH:
           Melted chocolate
           Fresh orange zest

For the crust: Sift together flour and cocoa. Mix in salt and sugar.
Cut in cold butter until mixture resembles coarse crumbs. Make a
small well and add water. Gather dough quickly till it holds.

Roll dough out to about 1/4 inch thick on a floured surface. Cut
into a 12-inch circle and fit into a greased tart pan. Line pan with
parchment paper and dry beans or pie weights and bake for 12 minutes
at 300 degrees. Remove paper and weights and let crust cool.

For the filling: Preheat oven to 350 degrees. Combine eggs, sugar,
flour, salt, corn syrup, butter, orange zest and vanilla in a large
bowl and whisk together till smooth. Fold in toasted pine nuts and
pour filling into pie crust. Return pie to the oven and continue
baking until filling is almost set, about 40 minutes. Decorate tart
with a drizzle of melted chocolate and a sprinkling of orange zest.
if desired.

Note: To toast pine nuts, place in a dry skillet Over medium-low
heat. Cook, stirring nuts occasionally, until golden brown, 1 to 2
minutes.

Watch carefully to avoid burning.


  From: Roots.Ancestry.Com              
 
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Cheers

YK Jim


... The greatest invention in the history of mankind is beer.

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