Martha’s Favorite Pumpkin Pie

Martha’s Favorite Pumpkin Pie

Expert cook Martha Moench (Thanksgiving Point Cook, Lehi, UT) gave her pie-centered suggestions in a November 2007 article titled,“Perfect pies: Thanksgiving pies to be proud of.”

Martha’s Favorite Pumpkin Pie

1 9-10-inch piecrust baked at 400 degrees for 20 minutes.

Filling: 1 15-oz. can pumpkin — NOT pie filling

1/2 teaspoon Realsalt

1 teaspoon ground ginger

1 teaspoon freshly grated ginger

1 teaspoon grated nutmeg

1/4 teaspoon ground allspice

3/4 teaspoon cinnamon

1 14-oz. can sweetened condensed milk

1 cup unsweetened coconut milk

2 large eggs plus 2 egg yolks

whipped cream and toasted coconut for garnish (optional)
Combine the pumpkin, salt, ginger, cinnamon, allspice, grated ginger, and grated nutmeg in medium saucepan, stir well and warm over low heat to blend flavors for a few minutes, stirring occasionally. Add condensed milk and coconut milk and whisk to blend well: cook until the mixture is heated through just a minute or two.

Put the eggs and yolks in a small bowl and whisk to blend. Whisk the pumpkin mixture into the eggs, a spoonful at a time to warm up the eggs, then add this mixture back into the pumpkin mix and whisk well.

Pour the warm filling into the pie shell, removing about 1/4 cup if using a 10-inch pie shell. Bake until a thin knife inserted in the center comes out clean, 30-40 minutes. Let cool on a wire rack and then refrigerate. Serve at room temperature or chilled with a dollop of whipped cream. Serves 8-10.

Easy Banana Cream Pie

 

 

Cite source: https://www.facebook.com/tastyjunior/?hc_ref=NEWSFEED 

An easy pie recipe for little children (and adults):

INGREDIENTS

Servings: 8

1 refrigerated pie crust

1 3.4-ounce box banana pudding mix

2 cups milk

3 cups unsweetened whipped cream

2 bananas, sliced

PREPARATION

1. Preheat oven to 450°F/230°C.

2. Place pie crust in a 9-inch pie dish. With a fork, poke holes all around the bottom of the crust.

3. Bake crust in oven for 10-12 minutes.

4. In a large bowl, combine banana pudding mix and milk. Whisk vigorously until thick, about 2 minutes.

5. Add 2 cups whipped cream to bowl and fold in until evenly mixed.

6. Once the crust is cooled, cover bottom with banana slices.

7. Top the slices with the pudding and whipped cream mixture and chill for at least 3 hours.

9. Top pie with 1 cup of whipped cream and decorate with remaining banana slices.

10. Slice pie and serve!

EASY Coconut Cream Pie

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“To get the full value of joy you must have someone to divide it with.” –Mark Twain

This is Kraft recipe is easy to prepare but you do need to allow 4 hours of time for pie to be refrigerated before serving.

This recipe serves eight.

Ingredients:

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

2 cups cold milk

2 cups thawed COOL WHIP Whipped Topping, divided

1 cup BAKER’S ANGEL FLAKE Coconut, divided

1 ready-to-use graham cracker crumb crust (6 oz.)

Directions:

Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP and 3/4 cup coconut; pour into crust.  Refrigerate 4 hours or until firm. Meanwhile, toast remaining coconut.  Top pie with remaining COOL WHIP; sprinkle with toasted coconut.

Chocolate Peppermint Bundt Cake

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“Express gratitude for what your spouse does for you. Express that love and gratitude often. That will make life far richer and more pleasant and purposeful.” — Richard G. Scott

A friend in the office made this bundt cake recipe and loved it, and she doesn’t even like chocolate.  She got the recipe from this site: http://www.twopeasandtheirpod.com/chocolate-peppermint-bundt-cake/

Chocolate Peppermint Bundt Cake

INGREDIENTS:

For the cake:

  • 1 cup unsalted butter, plus more for the pan
  • 1/3 cup cocoa powder (we use Dutch processed)
  • 1 teaspoon kosher salt
  • 1 cup water
  • 2 cups all-purpose flour, plus more for the pan
  • 1 3/4 cups granulated sugar
  • 1 1/2 teaspoons baking soda
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 1/2 teaspoons peppermint extract
  • 1 teaspoon pure vanilla extract

For the chocolate glaze:

  • 4 ounces bittersweet chocolate, finely chopped
  • 1 1/2 tablespoons corn syrup
  • 1/2 cup heavy cream
  • 1 1/2 tablespoons granulated sugar
  • 1/2 cup crushed candy canes or peppermint candies, for decorating
DIRECTIONS:
  1. Position a rack in the center of the oven and heat to 350 degrees F. Butter and flour a 10 or 12-cup Bundt pan and set aside.
  2. In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
  3. 3. In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream, peppermint extract, and the vanilla extract. Whisk until smooth.
  4. 4. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a wire cooling rack. Let cool completely before glazing.
  5. 5. While the cake is cooling, make the chocolate glaze. Place the chopped chocolate and corn syrup in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until smooth.
  6. 6. Drizzle the glaze over the cake, allowing it to drip down the sides. Sprinkle with crushed candy canes or peppermint candies. Cut into pieces and serve.

Note-if you don’t have sour cream, you can use plain Greek yogurt instead. The cake will keep on the counter for 2-3 days. Be careful when covering it because the glaze will stick to plastic wrap. I like to cover it with a cake topper.

Bon Appetit Magazine’s Best Cheesecake

 

Meet the absolute best cheesecake recipe. Room temperature ingredients ensure a smooth and creamy texture; take the cream cheese, sour cream, and eggs out of the refrigerator about 2 hours ahead of time. This is part of BA’s Best, a collection of our essential recipes.

Recipe source: http://www.bonappetit.com/recipe/bas-best-cheesecake

Ingredients

SERVINGS: MAKES ONE 9″ CAKE

Crust

  • 9 ounces graham crackers, chocolate wafer cookies, vanilla wafer cookies, or gingersnap cookies
  • 1 tablespoon raw sugar
  • ¼ teaspoon kosher salt
  • ½ cup (1 stick) unsalted butter, melted, slightly cooled

Cheesecake And Assembly

  • 20 ounces cream cheese (2½ 8-ounce bars), room temperature
  • ¾ cup granulated sugar
  • ¼ teaspoon kosher salt
  • 1 vanilla bean, split lengthwise
  • cup sour cream, room temperature
  • ¼ teaspoon finely grated lemon zest
  • 2 large eggs, room temperature

Special Equipment

  • A 9″ springform pan

 Preparation

Crust

  • Preheat oven to 350°. Pulse graham crackers in a food processor until fine crumbs form (you should have about 2 cups). Add raw sugar and salt and pulse just to combine. Add butter and pulse until mixture is the consistency of wet sand.
  • Transfer mixture to springform pan and, using a measuring cup, press crumbs firmly onto bottom and 2″ up sides of pan. Bake crust until fragrant and edges just start to take on color, 12–15 minutes. Transfer to a wire rack and let cool.

Cheesecake And Assembly

  • Preheat oven to 325°. Pulse cream cheese, granulated sugar, and salt in food processor, occasionally scraping down sides of bowl, until smooth. Scrape in vanilla seeds; save pod for another use. Add sour cream and lemon zest and pulse until smooth. Add eggs and pulse to combine. Scrape into cooled crust and bake cheesecake until edges are set but center is still wobbly, 35–40 minutes. Transfer to a wire rack and let cool. Chill until firm, at least 2 hours.
  • Do Ahead: Cheesecake can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.
  • Recipe by Dawn Perry

Southern Living’s Hummingbird Cake

 

Hummingbird Cake

Hummingbird Cake (Banana-Pineapple Cake)

Site source: http://www.southernliving.com/food/entertaining/hummingbird-cake-video

Ingredients

3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 large eggs, beaten
11/2 cups vegetable oil
1 1/2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple, undrained
2 cups chopped bananas
1 cup chopped pecans
SHORTENING

Cream Cheese Frosting Ingredients

2 (8-ounce) packages cream cheese, softened
1 cup butter or margarine, softened
2 (16-ounce) package powdered sugar, sifted
2 teaspoon vanilla extract

Preparation

Beat cream cheese and butter at medium-low speed with an electric mixer until smooth. Gradually add sugar, beating at low speed until blended. Stir in vanilla. Increase speed to medium-high,and beat 1 to 2 minutes or until fluffy.

1/2 cup chopped pecans for top of cake

Preparation

Preheat oven to 350°. Whisk together flour and next 4 ingredients in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and 1 cup chopped toasted pecans. Spoon batter into 3 well-greased (with shortening) and floured 9-inch round cake pans.

Bake at 350° for 25-30 minutes or until a wooden pick inserted in center comes our clean. Cool cake layers in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).

Place 1 cake layer on a serving platter. Spread 1 cup Cream Cheese Frosting over cake layer. Top with second layer, and spread 1 cup frosting over cake layer. Top with third cake layer, and spread top and sides of cake with remaining frosting. Arrange toasted pecan halves in a circular pattern over top of cake.

Easy Batter Fruit Cobbler

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“Great women and men are always more anxious to serve than to have dominion.” — President Spencer W. Kimball

This recipe was originally featured in the USA WEEKEND article Festive Summer Supper on July 22, 2005. By: USA WEEKEND columnist Pam Anderson.

Ingredients

  • 4 tablespoons butter
  • ¾ cup all-purpose flour
  • ¾ cup sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup milk
  • 2 cups of slice fresh peaches or nectarines, OR whole blueberries, strawberries, raspberries, blackberries or a combination of fruits (or a 12-ounce package of frozen berries)
  • 1 tablespoon sugar

Directions

  1. Adjust oven rack to upper-middle position, and heat oven to 350 degrees.
  2. Put butter in an 8-inch square or 9-inch round pan; set in oven to melt. When butter has melted, remove pan from oven.
  3. Whisk flour, 3/4 cup of sugar, baking powder and salt in small bowl. Add milk; whisk to form a smooth batter. Pour batter into pan, then scatter fruit over batter. Sprinkle with remaining 1 Tb. of sugar.
  4. Bake until batter browns and fruit bubbles, 50 to 60 minutes. Serve warm or at room temperature with a dollop of whipped cream or a small scoop of vanilla ice cream, if desired.  Serves 4.

Lion House Pie Dough

Lion House Pie Dough

  • 1/4 cup butter
  • 1/3 cup lard
  • 1/4 cup margarine
  • 1/3 cup shortening
  • 1 tablespoon granulated sugar
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon nonfat dry milk
  • 1½ cups pastry flour
  • 1½ cups bread flour
  • ½ cup plus 1 tablespoon cold water
  • Preheat oven to 375 degrees.

In a mixer, cream together butter, lard, margarine and shortening. In a separate bowl, whisk together sugar, baking powder, salt and dry milk powder; add to creamed butter mixture and mix briefly. Add pastry flour and beat until blended. Add bread flour and mix slightly. Pour in water and beat again just until water is blended.

Divide dough into two or three balls. Roll out each ball on a floured board. Line pie pan with dough and cut off excess dough. Flute edges.

For recipes that call for baked pie crusts, prick holes in bottom with fork. Bake empty pie shell at 375 degrees for 12 to 15 minutes, or until light golden brown. Otherwise, fill unbaked pie shell and bake according to recipe. Makes two to three 9-inch pie shells.

Note: You may substitute 3 cups all-purpose flour for the pastry and bread flour called for in the recipe. Additionally, this dough may also be made by hand-cutting the fats into the dry ingredients.

Cite source: “Lion House Pies”

Lime in Coconut Custard Pie

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A pie with only 5 minutes preparation time!

Lime in Coconut Custard Pie

(Preparation 5 minutes, baking time 55 to 60 minutes)

  • 13.5-ounce can coconut milk (regular, not lite)
  • 1 cup sweetened coconut flakes
  • 4 eggs
  • 1/2 cup frozen limeade, thawed
  • 1/2 cup sugar
  • 1/4 cup flour
  • 1/2 teaspoon coconut extract
  • 1/4 teaspoon salt
  • 9-inch deep-dish pie shell, frozen or homemade

Optional garnishes: Whipped cream, curls of lime peel, fruit of choice.
Preheat oven to 400 F. Adjust rack to lowest level for baking.

Combine coconut milk, coconut flakes, eggs, limeade, sugar, flour, coconut extract and salt in a blender. Blend until mixed, and pour into pie shell.

Bake for 15 minutes. Reduce oven to 350 F and bake for 40 to 45 more minutes or until set. Cool on rack for 1/2 hour and refrigerate until cold before cutting. If desired, serve garnished with sweetened whipped cream, lime-peel curls or fruit of choice.

Recipe source:  Recipe from Andre Prost Inc./A Taste of Thai

Pumpkin Pie Cake Recipe

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Pumpkin Pie Cake Recipe

Ingredients:
16 ounces canned pumpkin
12 ounces evaporated milk
1 1 /2 cups sugar
3 eggs
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 yellow cake mix
1 cup butter (2 sticks)
1 cup chopped pecans or walnuts (if desired)

Directions:

Mix together the pumpkin, evaporated milk, sugar, eggs, salt, cinnamon and pumpkin pie spice in a bowl.  Pour into a greased 9×13  pan.  Then sprinkle the dry cake mix over the pumpkin mixture so that it is all covered by the cake mix.  Spoon 1 cup of melted butter over the dry cake mix and then sprinkle the chopped nuts over all (if you like nuts).  Bake at 350 degrees for 55 minutes.  Good served warm or cold.

Makes about 20 servings