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Post by Arrianna on Dec 5, 2006 22:46:42 GMT -5
allezcuisine Nov 2, 2006, 2:28pm »
Chocolate Pecan Pie With Bourbon
INGREDIENTS:
* 1 cup granulated sugar
* 4 tablespoons melted butter
* 3 eggs, slightly beaten
* 3/4 cup light corn syrup
* 1/4 teaspoon salt
* 2 tablespoons Kentucky Bourbon
* 1 1/2 teaspoons vanilla
* 1/2 cup chopped pecans
* 1/2 cup semisweet chocolate chips
* 1 unbaked 9-inch pie shell
PREPARATION:
In a mixing bowl, cream sugar and butter. Add eggs, corn syrup, salt, bourbon, and vanilla. Mix on low speed of mixer until blended. Spread pecans and chocolate chips in bottom of the prepared pie shell. Pour filling over nuts and chocolate chips. Bake in preheated 375° oven for 40 to 50 minutes, or until set.
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Post by Arrianna on Dec 5, 2006 22:52:26 GMT -5
missteetheironchef Nov 22, 2006, 9:31am »
Pumpkin Pie
1 16-oz. can pumpkin
Three quarters cup sugar
1 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground nutmeg
One half tsp. salt
3 eggs
Two thirds cup evaporated milk
One half cup milk
Prepared Pie crust
For those of you that may not know, canned pumpkin is pumpkin puree, usually with some extra flavorings added. Combine pumpkin, sugar, cinnamon, ginger, nutmeg and salt in a bowl. Add eggs and beat eggs into pumpkin mixture with a fork. Add evaporated milk and milk and mix well. Place in pie crust (cover the edge of the crust with aluminum foil to prevent burning) and bake for 25 minutes in 375 degree oven. Remove foil from crust and bake for another 30 minutes or until a knife comes out clean when inserted into the pie.
The Skinny: Use your favorite egg and sugar substitute and low fat evaporated and regular milk.
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Post by Arrianna on Dec 5, 2006 22:54:00 GMT -5
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Post by missteetheironchef on Dec 30, 2006 14:44:40 GMT -5
Cream Cheese Pie
8 oz. cream cheese
1 can sweetened condensed milk
One quarter cup lemon juice
1 tsp. vanilla extract
1 9-inch graham cracker crust
Combine first 4 ingredients with a mixer until smooth. Pour into pie crust and refrigerate for 2 hours.
The Skinny: Use light cream cheese and fat free condensed milk.
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Post by keroppikeroppi007 on Dec 31, 2006 3:15:28 GMT -5
Mini Edam Quiches
Ingredients:
1 pkt puff pastry (the ready rolled one)
125g edam, grated
125g ham, diced
3 tbsp cream
1 tbsp french mustard
1 egg
1 tbsp chopped parsley
Procedure:
1. Cut out 24 circles of pastry (use a glass about 6 cm in
diameter). Press into patty tins.
2. Combine remaining ingredients, spoon into pastry cases and bake in a hot oven (say 230 degrees celsius) for 20 minutes or until puffed up and golden brown.
Variations:
Hot Chicken Turnovers
Substitute a filling of a small cooked chicken - diced, 2 tsp butter, 1 tsp chopped parsley, a little cream, salt and pepper. Then cut rounds of pastry and spoon on filling (about 1 tsp) and fold over to form a pasty shape, sealing the edges with a fork and glazing the surface with egg.
Mushroom Chicken Rolls
1 cup shredded cooked chicken, about a quarter of a cup of diced ham, 125g chopped mushrooms (sauteed in butter and drained), 2 tsp lemon juice and half a cup of cream cheese. Form into sausage roll shapes.
Savoury Pinwheels
Beat together 4 eggs, add 3 finely chopped onions, 5
rashers bacon, chopped and 500g grated cheese. Lay out the pastry and spread liberally (In Australia, this is enough for 5 sheets of that ready rolled puff pastry). Roll up pastry sheets like a swiss roll, moistening the edge with a
little milk. Cut each roll into 14 pieces. Bake on greased oven tray at 210 degrees celsius for 20 minutes.
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Post by keroppikeroppi007 on Dec 31, 2006 3:22:56 GMT -5
Mocha Fudge Pudding
Ingredients:
Pudding mixture:
1 cup self raising flour
2 tspns cocoa
One quarter of a cup of butter
Half a cup of caster sugar (can use normal white sugar)
1 egg
Half a cup of milk
Sauce:
Half a cup of brown sugar
1 tspn cocoa
1 and a quarter cups boiling water with 2-3 tspns of instant coffee in it
Procedure:
Pudding:
1. Sift flour and cocoa together.
2. In another bowl, cream butter and sugar. Add egg.
3. Add flour mixture and milk alternately to creamed butter and sugar mixture.
4. Pour into small (20cm is ok) pie dish (pyrex dishes work well). Leave to stand and start on sauce.
Sauce:
1. Combine brown sugar and cocoa. Sprinkle over pudding mixture.
2. Pour the coffee/water mix all over pudding.
Bake at 190 degrees celsius for 45 minutes or until pudding springs back when touched (like a cake).
Serve with whipped cream.
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Post by missteetheironchef on Feb 17, 2007 14:13:07 GMT -5
Raspberry Pie
1 9-inch graham cracker pie shell
Filling:
One quarter cup cold water
1 envelope unflavored gelatin
2 and two thirds cup fresh raspberries or 2 10-oz. packages frozen, defrosted with water pressed out
1 tsp. pure vanilla extract
8 oz. cream cheese, softened
One third cup confectioner's sugar
1 - 2 tsp. fresh lemon juice
Two thirds cup heavy cream
Place water in a heat proof glass measuring cup. Sprinkle the gelatin in water and place cup in a saucepan with 1-inch of hot water. Allow gelatin to sit until completely dissolved. Place raspberries in a food processor or blender and puree. Stir in vanilla. Combine cream cheese and confectioner's sugar together in a bowl and mix well. Add raspberry puree to the cream cheese mixture and beat with a hand mixer. Stir in one teaspoon of the dissolved gelatin and 1-2 tsp of lemon juice or to taste. Add two thirds cup heavy cream and continue beating. Pour filling into crust and place in the refrigerator for several hours or until set before serving. Just before serving, top with whipped cream.
The Skinny: Use light cream cheese and fat free Half and Half in place of the cream. Use your favorite sugar substitute.
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