Text 10568, 150 rader
Skriven 2014-03-05 06:34:04 av Dave Drum (1:18/200.0)
     Kommentar till en text av Fred A Ball
Ärende: You're Nutz! #3
=======================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pumpkin Frangelico Pie w/Mascarpone
 Categories: Pies, Booze, Squash, Cheese, Nuts
      Yield: 6 servings
 
      1    Recipe Hazelnut Pastry *
      1 lg Egg; lightly beaten
      8 oz Carton mascarpone cheese
    1/4 c  Granulated sugar
    1/2 ts Vanilla
      2 lg Eggs; lightly beaten
  1 1/4 c  Canned pumpkin
    3/4 c  Evaporated milk
    1/4 c  Granulated sugar
    1/4 c  Packed brown sugar
    1/4 c  Frangelico
    1/2 ts Ground cinnamon
    1/2 ts Ground ginger
    1/4 ts Salt
    1/4 ts Ground nutmeg
      1 c  Glazed Hazelnuts
 
  * separate recipe
  
  Prepare Hazelnut Pastry.
  
  On a lightly floured surface, use your hands to slightly
  flatten dough. Roll dough from center to edge into a
  12-inch circle. Wrap pastry circle around rolling pin;
  transfer to a 9-inch pie plate. Ease pastry into pie plate
  without stretching it. Trim pastry to 1/2 inch beyond edge
  of pie plate. Fold under extra pastry. Crimp edge as
  desired.
  
  In a small bowl, combine the 1 egg, the mascarpone cheese,
  1/4 cup granulated sugar, and the vanilla. Beat with an
  electric mixer on low to medium speed until smooth. Cover
  and chill for 30 minutes.
  
  Preheat oven to 325oF/160oC.
  
  Pour mascarpone cheese mixture into crust, spreading
  evenly. In a medium bowl, combine the 2 eggs, the pumpkin,
  evaporated milk, 1/4 cup granulated sugar, the brown
  sugar, Frangelico, cinnamon, ginger, salt, and nutmeg.
  Slowly pour over mascarpone cheese mixture, spreading
  evenly.
  
  Cover edge of pie with foil to prevent overbrowning. Bake
  about 1 hour or until a knife inserted near the center
  comes out clean.
  
  Cool pie on a wire rack. Cover and chill within 2 hours.
  Before serving, sprinkle pie with the glazed nuts.
  
  Makes 8 servings.
  
  Better Homes & Gardens | June 2013
  
  MM Format by Dave Drum - 27 June 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Chunk & Caramel Pecan Pie
 Categories: Pies, Pastry, Nuts, Chocolate, Dairy
      Yield: 6 servings
 
    1/2 c  Butter
    3/4 c  Light-color corn syrup
    2/3 c  Granulated sugar
    2/3 c  Packed brown sugar
      2 tb Water
    1/4 ts Salt
      1 c  Whipping cream
      2 ts Vanilla
  2 1/2 c  Pecan halves
           Pastry for a Single-Crust
           - Pie
      3 lg Eggs; lightly beaten
      6 oz Dark, bittersweet, or
           - semisweet chocolate;
           - chopped
           Whipped cream; (opt)
 
  For caramel sauce, in a medium heavy saucepan, heat butter
  over low heat until melted, stirring frequently. Stir in
  corn syrup, granulated sugar, brown sugar, the water, and
  salt. Bring to boiling over medium heat, stirring
  constantly; reduce heat. Boil gently, uncovered, for 10 to
  12 minutes or until reduced to 1 3/4 cups, stirring
  frequently. Remove from heat. Carefully whisk in cream and
  vanilla. Cool for 30 minutes.
  
  Meanwhile, preheat oven to 350oF/175oC.
  
  Spread pecans in a single layer in a shallow baking pan.
  Bake in the preheated oven for 8 to 10 minutes or until
  lightly browned, stirring once. Remove from oven.
  
  Prepare Pastry for a Single-Crust Pie. On a lightly
  floured surface, slightly flatten dough. Roll dough from
  center to edge into a 12-inch circle. Wrap pastry circle
  around rolling pin; unroll into a 9-inch pie plate. Ease
  pastry into pie plate without stretching it. Trim pastry
  to 1/2 inch beyond edge of pie plate. Fold under extra
  pastry even with edge of plate. Crimp edge as desired.
  
  For filling, transfer 1-1/4 cups of the caramel sauce to a
  large bowl. Stir in eggs until combined. Stir in pecans
  and chocolate. Pour filling into pastry shell. Cover edge
  of pie with foil to prevent overbrowning. Bake for 25
  minutes. Remove foil. Bake about 20 minutes more or until
  filling sets. Cool on a wire rack.
  
  To serve, reheat the remaining caramel sauce over low
  heat. Spoon warm sauce over pie. If desired, serve with
  whipped cream.
  
  Makes 8 servings.
  
  Test Kitchen Tip: If you have any leftover caramel sauce,
  transfer to an airtight container, cover, and store in the
  refrigerator for up to 5 days. To serve, heat over low
  heat until warm. Serve over ice cream or desserts.
  
  Better Homes & Gardens | June 2013
  
  MM Format by Dave Drum - 27 June 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

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