To cook pumpkin:
Cut in half, scrape out the seeds. Place, cut side down in a baking pan with a little water. Bake shell at 325 for up to an hour or until tender and the skin pulls off the pulp easily. Put the pulp through a blender or food processor until completely pureed.
For Pie Filling:
2 c. fresh pureed pumpkin
1 1/2 c. evaporated milk
1/4 c. brown sugar
1/2 c. sugar
1/2 t. salt
1 t. cinnamon
1/2 t. ginger
1/4 t. nutmeg/allspice
1/8 t. ground cloves
2 beaten eggs
Mix together. Put in raw pie shell. Bake 15 minutes at 425, reduce heat to 350, bake about 45 minutes or until a knife inserted in the middle comes out clean. Allow to cool completely before cutting. Serve cold with whipped cream.
--Diana Wettstein
Showing posts with label Holiday Treats. Show all posts
Showing posts with label Holiday Treats. Show all posts
Friday, January 15, 2010
Chocolate Fondue
6 (1 oz) squares unsweetened chocolate
1 ½ c. sugar
1 c. cream
½ c. butter
1/8 tsp. salt
Melt chocolate over low heat. Add other ingredients, cook, stirring constantly for 5 min., until thick. Pour into fondue pot.
-Somer H.
1 ½ c. sugar
1 c. cream
½ c. butter
1/8 tsp. salt
Melt chocolate over low heat. Add other ingredients, cook, stirring constantly for 5 min., until thick. Pour into fondue pot.
-Somer H.
Oatmeal Cranberry White Chocolate Chunk Cookies
2/3 c. butter melted
2/3 c. brown sugar
2 large eggs
1 ½ c. oats
1 ½ c. flour
1 tsp baking soda
½ tsp salt
1 6oz pkg Craisins
2/3 c. white chocolate chips or chunks
Preheat oven to 375. Beat butter and sugar together until light and fluffy. Add eggs, combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in craisins, and white choc. chips. Bake 10-12 min. until golden brown. Cool. Makes 2 ½ dozen.
Thank you Craisins package!
-Hillary Cottle
2/3 c. brown sugar
2 large eggs
1 ½ c. oats
1 ½ c. flour
1 tsp baking soda
½ tsp salt
1 6oz pkg Craisins
2/3 c. white chocolate chips or chunks
Preheat oven to 375. Beat butter and sugar together until light and fluffy. Add eggs, combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in craisins, and white choc. chips. Bake 10-12 min. until golden brown. Cool. Makes 2 ½ dozen.
Thank you Craisins package!
-Hillary Cottle
Almond Raspberry Bars
½ c. butter
1 (12 oz) pkg white chocolate chips
2 eggs
½ c. sugar
1 c. flour
½ t. salt
1 t. almond extract
½ c. raspberry jam
¼ c. sliced, toasted almonds
Preheat oven to 325. Grease and flour 9X9 inch pan. Melt butter in a saucepan over low heat. Remove pan from heat and add 1 c. white chocolate chips. Do not stir. Set aside.
In a mixing bowl, beat eggs until foamy. Gradually add sugar. Add: Set aside choc chip mixture, almond extract, flour, and salt. Take ½ of this mixture and spread in pan. Bake 15 min. until light golden brown. Cool completely. Stir remaining chips into the last ½ of dough. Spread a thin layer of jam over crust to cover. Spoon the rest of the dough over crust and jam and carefully spread it evenly over the jam. Sprinkle on almonds. Bake 35 minutes.
-Hillary Cottle
1 (12 oz) pkg white chocolate chips
2 eggs
½ c. sugar
1 c. flour
½ t. salt
1 t. almond extract
½ c. raspberry jam
¼ c. sliced, toasted almonds
Preheat oven to 325. Grease and flour 9X9 inch pan. Melt butter in a saucepan over low heat. Remove pan from heat and add 1 c. white chocolate chips. Do not stir. Set aside.
In a mixing bowl, beat eggs until foamy. Gradually add sugar. Add: Set aside choc chip mixture, almond extract, flour, and salt. Take ½ of this mixture and spread in pan. Bake 15 min. until light golden brown. Cool completely. Stir remaining chips into the last ½ of dough. Spread a thin layer of jam over crust to cover. Spoon the rest of the dough over crust and jam and carefully spread it evenly over the jam. Sprinkle on almonds. Bake 35 minutes.
-Hillary Cottle
Peppermint-Topped Brownies
10 Tb butter
6 oz. Bittersweet Chocolate (either in chip form or broken into pieces)
3 eggs
1 1/2 C sugar
1 Tb vanilla
1/4 tsp salt
1 C all purpose flour
1/2 C cocoa powder
1/2 tsp. baking powder
bag of peppermint swirl candies (best ones are walmart brand called starlight mints!)
1/2 lb. semisweet chocolate
1 C whipping cream
1. Oven 350. Grease 9 X 13 pan. In medium saucepan, stir butter and bittersweet chocolate over very low heat until just melted (do not let simmer or boil). Remove from heat and let cool slightly, about 5 minutes.
2. In a large bowl, whisk together eggs, sugar, vanilla, and salt. Slowly pour chocolate-butter mixture into egg mixture, whisking constantly. Into a separate bowl, sift flour, cocoa powder, and baking powder, then whisk together. With a clean rubber spatula, gently fold flour mixture into egg mixture until just combined.
3.Spread batter evenly in the baking pan. Bake 20 to 30 minutes, or until brownies are firm and a toothpick inserted in center emerges with only a few crumbs clinging to it. Let brownies cool completely in the pan on a wire rack.
4. Reduce oven temperature to 300°. Line a level, rimmed 11 1/2- by 164. Reduce oven temperature to 300°. Line a level, rimmed 11 1/2- by 16-in. baking sheet with parchment. With a pencil, draw a grid of 1 3/4-in. squares on parchment (5 rows of 8), leaving about a 1-in. border, and turn parchment over. Place a mint in the center of each square. Bake 15 to 25 minutes, or until completely melted into 1 large sheet, but remove before candy begins to turn yellow. Immediately score peppermint squares with a pizza cutter, using pencil lines as your guide. If scored lines don't hold, re-score quickly. Let candy cool completely. Gently break into squares along score lines. Arrange, bake, and score remaining 40 candies the same way (you'll have extra squares; pick the prettiest).
5. In the top of a double boiler or a metal bowl set over simmering water, combine chopped semisweet chocolate and whipping cream. Cook, stirring often, until melted and blended. Remove from heat and let ganache cool until just warm. Pour ganache over cooled brownies in pan and allow to set until firm, about 2 hours at room temperature or 1 hour in the refrigerator.
6. Place peppermint squares bottom side up on ganache, leaving enough room between squares to cut brownies. Cut brownies into squares along edges of peppermint tops, wiping knife clean between cuts. Remove brownies from pan, discard (or eat) scraps, and return brownies to pan. Cover with plastic wrap, making sure wrap does not touch peppermint, and refrigerate 3 hours (to soften candy a bit). Serve slightly chilled.
Note - do not let plastic wrap touch brownies! Everything sticks to them. These can be made a couple days ahead and left in fridge! ENJOY!
Thanks - myrecipes.com
-Laura Martin
6 oz. Bittersweet Chocolate (either in chip form or broken into pieces)
3 eggs
1 1/2 C sugar
1 Tb vanilla
1/4 tsp salt
1 C all purpose flour
1/2 C cocoa powder
1/2 tsp. baking powder
bag of peppermint swirl candies (best ones are walmart brand called starlight mints!)
1/2 lb. semisweet chocolate
1 C whipping cream
1. Oven 350. Grease 9 X 13 pan. In medium saucepan, stir butter and bittersweet chocolate over very low heat until just melted (do not let simmer or boil). Remove from heat and let cool slightly, about 5 minutes.
2. In a large bowl, whisk together eggs, sugar, vanilla, and salt. Slowly pour chocolate-butter mixture into egg mixture, whisking constantly. Into a separate bowl, sift flour, cocoa powder, and baking powder, then whisk together. With a clean rubber spatula, gently fold flour mixture into egg mixture until just combined.
3.Spread batter evenly in the baking pan. Bake 20 to 30 minutes, or until brownies are firm and a toothpick inserted in center emerges with only a few crumbs clinging to it. Let brownies cool completely in the pan on a wire rack.
4. Reduce oven temperature to 300°. Line a level, rimmed 11 1/2- by 164. Reduce oven temperature to 300°. Line a level, rimmed 11 1/2- by 16-in. baking sheet with parchment. With a pencil, draw a grid of 1 3/4-in. squares on parchment (5 rows of 8), leaving about a 1-in. border, and turn parchment over. Place a mint in the center of each square. Bake 15 to 25 minutes, or until completely melted into 1 large sheet, but remove before candy begins to turn yellow. Immediately score peppermint squares with a pizza cutter, using pencil lines as your guide. If scored lines don't hold, re-score quickly. Let candy cool completely. Gently break into squares along score lines. Arrange, bake, and score remaining 40 candies the same way (you'll have extra squares; pick the prettiest).
5. In the top of a double boiler or a metal bowl set over simmering water, combine chopped semisweet chocolate and whipping cream. Cook, stirring often, until melted and blended. Remove from heat and let ganache cool until just warm. Pour ganache over cooled brownies in pan and allow to set until firm, about 2 hours at room temperature or 1 hour in the refrigerator.
6. Place peppermint squares bottom side up on ganache, leaving enough room between squares to cut brownies. Cut brownies into squares along edges of peppermint tops, wiping knife clean between cuts. Remove brownies from pan, discard (or eat) scraps, and return brownies to pan. Cover with plastic wrap, making sure wrap does not touch peppermint, and refrigerate 3 hours (to soften candy a bit). Serve slightly chilled.
Note - do not let plastic wrap touch brownies! Everything sticks to them. These can be made a couple days ahead and left in fridge! ENJOY!
Thanks - myrecipes.com
-Laura Martin
Peanut Blossom Cookies
Peanut Blossom Cookies
½ c. butter
½ c. peanut butter
½ c. sugar
1 unbeaten egg
1 ¾ c. flour
1 tsp salt
36 chocolate kisses
1 tsp. vanilla
2 Tbl milk
Cream butters. Add sugars until light and fluffy. Beat in err and vanilla. Sift dry ingredients, add to creamed ingredients. Shape dough into 1 inch balls. Roll balls in sugar and place on a greased cookie sheet. Bake at 375 for 8 min. Remove from oven. Top each cookie with a sold chocolate kiss. Return to oven & bake 2-5 min. longer until golden brown. Makes 3 dozen.
-Christy H.
½ c. butter
½ c. peanut butter
½ c. sugar
1 unbeaten egg
1 ¾ c. flour
1 tsp salt
36 chocolate kisses
1 tsp. vanilla
2 Tbl milk
Cream butters. Add sugars until light and fluffy. Beat in err and vanilla. Sift dry ingredients, add to creamed ingredients. Shape dough into 1 inch balls. Roll balls in sugar and place on a greased cookie sheet. Bake at 375 for 8 min. Remove from oven. Top each cookie with a sold chocolate kiss. Return to oven & bake 2-5 min. longer until golden brown. Makes 3 dozen.
-Christy H.
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