DIRECTIONS
1. Lightly oil the waffle iron with vegetable oil.
2. Combine dry ingredients and mix well. Make sure there aren't any clumps.
3. Separate eggs: yolks go in a medium sized bowl and whites get set aside in a smaller bowl. if using egg substitute omit this step.
4. Add pumpkin and milk to the egg yolks. Whisk to blend and set aside.
5. Whip egg whites with a hand mixer on high until stiff peaks form – about 1 1/2 – 2 minutes. Set aside.
6. Pour melted butter into the yolk/milk/pumpkin mixture. As you pour, whisk to combine.
7. Add the pumpkin mixture to the dry ingredients, and mix them together until just combined. A little lumpiness is fine.
8. Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious. (if not omitted)
9. Once the waffle iron is heated, you’re ready to pour the batter!
Makes 2 pies
4.5 hours
Crust:
Whipping Cream:
Butterscotch pudding: Recipe courtesy "Joy of Cooking":
Crust:
Mix Graham cracker crumbs, butter, and brown sugar together well. Press into pie plates. Bake at 350 for 15 minutes and allow cooling before adding pudding.
To make the pudding:
In a small medium saucepan, melt the butter over medium heat. Whisk in the dark brown sugar and cook, stirring, until melted and bubbly. Gradually add in the heavy cream and stir over low heat until the butterscotch is dissolved. Whisk in the milk and salt. Remove from the heat and set aside until lukewarm. Pour the 2 tablespoons of water into a small bowl and sprinkle the gelatin over the top, do not stir. Set aside to let the gelatin bloom.
In a small bowl, whisk together the cornstarch and the remaining 1/4 cup water. Stir the cornstarch mixture into the butterscotch mixture. Cook, stirring constantly, over medium-high heat until the mixture thickens. Reduce the heat to low; stir briskly, and bring to a simmer and cook for 1 minute. Remove from the heat and stir in the gelatin mixture and vanilla. Whisk until smooth. Cover the surface of the pudding with plastic wrap and store in the refrigerator. Allow to set for 4 hours.
Whipping cream:
Beat whipping cream and vanilla to stiff peaks adding powered sugar a little at a time until fully incorporated. Spread over top of pie when pudding is set.
Makes 32 pies
4 cans of biscuit (8 biscuits per can)
4 cans of apple pie filling
2 cups of sugar
4 tsp lemon juice
2 tsp cinnamon
1 tsp nutmeg
2 tlbs vegi oil
¼ cup powdered sugar
Mix filling ingredents. Roll out biscuits. Place small amount of mix on biscuit and fold pressing sides down with a fork.
Place oil in pan and heat on med. heat. Fry each pie until golden brown. Sprinkle with powder sugar and serve
Preheat the oven to 350 degrees F.
In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and cool to room temperature.
Lower the oven temperature to 325 degrees F.
In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.
Once chilled, combine the yo and powdered sugar and spread over the top of the pie using a spatula. Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled.
Ingredients
Directions
Ingredients:
Directions:
Step 1: Preheat oven to 350.
Step 2: Cream sugar and shortening.
Step 3: Add vanilla, egga, and pumpkin.
Step 4: Sift dry ingredients.
Step 5: Add remaining ingredients - mix well.
Step 6: Use teaspoon to drop cookies on cookie sheet.
Step 7: Bake 10-12 minutes. Makes about 6 dozen.
Pumpkin Cookie Frosting:
Ingredients:
· 3 tablespoons butter
· ½ cup brown sugar
· 4 tablespoons milk
Directions:
Step 1: Bring above ingredients to a boil in sauce pan. Cool for a short while.
Step 2: Add: 3/4 teaspoon vanilla and 1 or more cups powdered sugar.
Step 3: Put onto cookies and ENJOY!
*************from mugglenet.com***************
1 ¾ cups graham cracker crumbs
¼ cup finely ground pecans
¼ cup brown sugar
1 tsp ground cinnamon
6 tablespoons unsalted butter, melted
Three 8-oz packages cream cheese, at room temperature
1 ½ cups sugar
2 Tbs cornstarch
1 tsp pure vanilla extract
1/8 tsp freshly grated nutmeg
2 large eggs
2 large egg yolks
One 15-oz can solid-pack pumpkin puree
½ cup heavy cream
Preheat the oven to 350 F
Combine the cracker crumbs, pecan, brown sugar, and ½ tsp of the cinnamon in a medium bowl. Mix in the melted butter. Press the mixture firmly and evenly into the bottom and about 1 inch up the sides of an un-greased 9-inch spring form pan.
Beat the cream cheese, sugar, cornstarch, vanilla, the remaining ½ tsp cinnamon, and the nutmeg in the bowl of an electric mixer on low speed until smooth an fluffy, scraping down the sides of the bowl as needed. Add the eggs and yolks and beat just until blended. Mix in the pumpkin and cream. Spread the batter in the pan, and place it on a baking sheet.
Bake until the center is nearly set, 60 to 70 min. Cool on a wire rack for 15 min.Carefully run a sharp knife between the cake and the sides of the pan. Remove the sides of the pan. Cool completely on the rack before covering tightly with aluminum foil or plastic wrap. Refrigerate until well chilled before serving, at least 4 hours or up to 2 days.Yield: 10 to 12 servings.
Use caramel sauce to design.
Prep Time: 30 minutes
Cook Time: 45 minutes
Yield: One 9-inch pie
Sweet Dough Spice variation, for a 1 crust pie, above
Filling:
1 cup dark corn syrup
3/4 cup sugar
6 tablespoons butter
3 large eggs
Pinch salt
2 tablespoons Bourbon
2 cups pecan halves or pieces, or a combination, about 8 ounces
One 9 inch Pyrex pie pan
To make the filling, combine corn syrup and sugar in saucepan and stir to mix. Place over low heat and bring to a boil, without stirring. Remove from heat, add butter and allow butter to melt. In a mixing bowl, whisk eggs until liquid and whisk in salt and Bourbon. Whisk in syrup and butter mixture, being careful not to over mix. Allow to cool while rolling and forming the bottom crust.
Set a rack at the lowest level of the oven and preheat to 350 degrees.
Arrange pecans in crust. Skim foam from top of filling (or the top will have an unattractively mottled surface) and pour over pecans. With the back of a fork, press the pecans down into the filling so that they are covered.
Bake the pie for about 45 minutes, until the crust is baked through and the filling is set and well puffed in the center. Cool the pie on a rack and serve warm or at room temperature.
Variations:
CHOCOLATE PECAN PIE: Use the Cocoa flavored Sweet Dough, above, instead of the Spice Crust. Add 4 ounces coarsely chopped semisweet or bittersweet chocolate to the hot syrup mixture along with the butter. Allow chocolate to melt and whisk filling smooth. Stir the pecans into the filling, rather than pouring it over them.
WALNUT RUM PIE: Replace Bourbon in filling with dark rum; replace pecans with walnut halves and pieces. Use the plain Sweet Dough, rather than the Spice Crust.
Substitute other nuts, such as hazelnuts or almonds, or a combination of several kinds of nuts.
SWEET DOUGH FOR PIES
One-crust pie, about 10 ounces dough:
1 1/4 cups all-purpose bleached flour
1/4 cup sugar
1/4 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons (1/2 stick) cold unsalted butter
1 large egg
Two-crust pie, about 1 1/4 pounds dough:
2 1/2 cups all-purpose bleached flour
1/2 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter
2 large eggs
To mix the dough by hand, combine flour, sugar, salt and baking powder in a medium mixing bowl and stir well to mix. Cut butter into 1-tablespoon pieces and add to dry ingredients. Toss once or twice to coat pieces of butter. Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients. Occasionally reach down to the bottom of the bowl and mix all the ingredients evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse-ground cornmeal and no large pieces of butter remain visible. Beat the egg(s) in a small bowl and pour over the flour and butter mixture. Stir in with a fork until the dough begins to hold together, but still appears somewhat dry. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform.
To mix the dough in the food processor, combine flour, sugar, salt and baking powder in work bowl fitted with metal blade. Pulse 3 times at 1-second intervals to mix. Cut butter into 1 tablespoon pieces and add to work bowl. Process, pulsing repeatedly at 1-second intervals, until the mixture is fine and powdery, resembles a coarse-ground cornmeal and no large pieces of butter remain visible, about 15 pulses in all. Add the egg(s) to the work bowl and pulse ten times or so, until the dough forms a ball. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform. Press the dough into a disk (two equal disks for the larger amount of dough). Sandwich the disk(s) of dough between two pieces of plastic wrap and press it into a 6-inch circle. Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour.
Storage: Keep the dough in the refrigerator up to two days, or freeze it double-wrapped in plastic. Because the dough is thin, it will defrost quickly at room temperature when you intend to use it.
Variations:
