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Posts tagged ‘baking’

Delicious Dessert Recipes: Pies, Tarts, and Cobblers

Pies, tarts, and cobblers are great. Here are some great recipes to get you started.

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baking, Pies, Recipes

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Sweet Potato Cream Cheese Pie Recipe

Ingredients
CRUST

  • 2 cups all-purpose flour
  • 1 cup cake flour
  • ½ teaspoon salt
  • 1/3 cup ice water
  • 1 cup butter-flavored Crisco, frozen and cut into small pieces
  • 1 large egg
  • 1 teaspoon apple cider vinegar

    FILLING
  • 1 cup baked sweet potato (peeled), packed
  • 3 eggs, slightly beaten
  • 6 oz. cream cheese, softened
  • ½ cup brown sugar
  • ½ cup sugar
  • 1 teaspoon vanilla
  • 1/4 cup butter, melted and cooled

Direction

  1. For the crust:
    • In food processor, combine the flours and salt.
    • Add the shortening pieces and pulse until dough resembles coarse crumbs.
    • Set aside. In a small bowl, beat together the egg, vinegar, and water.
    • Add egg mixture to the flour mixture and combine with a fork, just until the dough comes together
    • Do not over mix. Form dough into 2 discs, wrap in plastic, and chill for at least one hour overnight.
    • Roll out one piece of pie crust into a 12-inch circle.
    • Fit into a 9-inch deep-dish pie pan and flute edges.
    • Reserve 2nd piece of dough for another time by freezing it.
  2. For the filling:
    • Preheat oven to 350°F. Mash sweet potatoes.
    • Add all the other ingredients to sweet potatoes and mix with mixer until smooth.
    • Pour into pie shell.
    • Bake for 20 to 30 minutes or until set.
    • Remove from oven.
    • Cool completely.
    • Garnish with whipped cream.

Category:

baking, Holiday Recipes, Pies, Recipes, Seasonal

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Delicious Pumpkin Walnut Pie Recipe

INGREDIENTS

CRUST

  • 2½ cups all-purpose flour
  • ½ teaspoon salt
  • 1½ sticks (3/4 cup) cold unsalted butter
  • ¼ cup cold Crisco shortening
  • 4 to 6 tablespoons ice water

Filling

  • 2/3 cup golden brown sugar, packed
  • ½ cup sugar
  • 2 tablespoons all-purpose flour
  • ½ teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground ginger
  • 1½ cups canned solid-packed pumpkin
  • 2 tablespoons mild-flavored (light) molasses
  • 3 large eggs
  • 1 cup whipping cream

TOPPING

  • 4 tablespoons butter
  • 1 cup chopped walnuts
  • 3/4 cup packed brown sugar

Decoration (Optional)

  • 1 cup whipping cream plus
  • 3 tablespoons powdered sugar

Directions

  1. For the crust:
    • In a food processor, add flour and salt. Pulse to mix.
    • Add cold butter and Crisco, which have been cut into small pieces.
    • Pulse 6 to 8 times until mixture resembles coarse meal with some small pea-size butter lumps.
    • Drizzle 4 tablespoons ice water evenly over mixture and pulse 3 to 4 times more until dough holds together.
    • Add more water, 1 tablespoon at a time, until dough holds together.
    • Form into 2 balls, and then flatten each into a disc.
    • Wrap discs separately in plastic wrap and refrigerate at least 1 hour.
    • On a lightly floured surface with a lightly floured rolling pin, roll out one piece of dough into a 10-inch round (about ½ inch thick).
    • Fit a 9-inch pie plate with one piece of dough and flute edges. Refrigerate (or freeze) while preparing filling. Reserve 2nd piece of dough for another time by freezing it.
  2. For the filling:
    • Place baking sheet in oven and preheat to 450°F.
    • Whisk brown sugar, sugar, flour, salt, cinnamon, allspice, cloves, and ginger together in large bowl to blend .
    • Whisk in pumpkin, molasses, eggs, and whipping cream. Pour mixture into frozen crust.
    • Place pie on preheated baking sheet in oven. Bake 10 minutes. Reduce heat to 325°F and bake until sides puff and center is just set, about 40 minutes.
    • Cool completely. Preheat broiler. Prepare Walnut Crunch topping.
  3. For the walnut crunch topping:
    • In a small saucepan, over low heat, melt butter.
    • Stir in walnuts and brown sugar and mix until thoroughly combined.
    • Spoon evenly over pie.
    • Broil pie 3 minutes, 5 to 7 inches from broiler, or until topping is golden and sugar dissolves.
    • Cool pie again on wire rack.
  4. For optional decoration:
    • In a small bowl, beat heavy whipping cream and powdered sugar with electric mixer until stiff peaks form.
    • Pipe around edge of cooled pie.

Category:

baking, Holiday Recipes, Pies, Recipes

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Holiday Red Raspberry Chocolate Bars

Recipe by Karen Brickhouse

Makes 36 bars

Ingredients

  • 2½ cups all-purpose flour
  • 1 cup sugar
  • 3/4 cup finely chopped pecans
  • 1 egg, beaten
  • 1 cup (2 sticks) cold butter or margarine
  • 1 jar (12 oz.) seedless red raspberry jam
  • 1 2/3 cups Hershey’s milk chocolate chips, Hershey’s raspberry chips, or Hershey’s mini kisses, brand milk chocolates

Directions

  1. Heat oven to 350 degrees. Grease a 13*9* 2-inch baking pan.
  2. Stir together flour, sugar, pecans, and egg in  a  large bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs; set aside 11/2 cups crumb mixture.
  3. Press remaining crumb mixture o the  bottom of the prepared pan. Stir jam to soften; carefully spread over the crumb mixture.
  4. Sprinkle with chocolate chips. Crumble remaining crumb mixture evenly over top.
  5. Bake 40 to 45 minutes or until lightly browned. Cool completely in pan on wire rack; cut into bars.


Category:

baking, Cakes /Bar, other, Party Food, Recipes, Seasonal

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Easy Dinner rolls for the Holidays

Prep: 30 min. and rising time / Bake:15 min. /Makes: 1 dozen

  • 3 cups All-purpose flour
  • 2 tbsp. Sugar
  • 1 pkg. (1/4 oz.) active dry yest
  • 1 tsp salt
  • 1cup water
  • 2 tbsp butter
  • Melted butter

Steps

  1. In a bowl, combine 2 cups of flour, sugar, yeast, and salt. In a saucepan, heat water and butter to 1200- 130°.
  2. Add to dry ingredients; beat until blended. Add egg; beat on low speed 30 seconds, then on high for 3 minutes. Stir in the remaining flour (batter will be stiff). Do not knead. Cover; let rise in a warm place until doubled, about 30 minutes.
  3. Stir the dough down. Fill 12 greased muffin cups half full. Cover and let the dough rise until doubled, about 15 minutes.
  4. Bake at 350° until golden brown, 15-20 minutes. Cool 1 minute before removing from pan to a wire rack. Brush tops with melted butter.

Category:

baking, bread, Lunch/ Dinner, Recipes, Seasonal

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Easy Holiday Chocolate-Peanut Butter Cupcakes

PREP: 20 min. plus baking and cooling MAKES: 24 servings

What you need

For the Cupcakes

For the Filling

For the Glaze

  • 1-1/2 cups thawed Cool Whip Whipped Topping
  • 4 squares Semi-Sweet Chocolate

For the Topping

  • 1/4 cup Dry Roasted Peanuts, chopped

Make It

  1. Heat oven to 350°F Prepare cake batter and bake in 24 paper-lined muffin cups as directed in the recipe. Cool 30 min. [Cupcakes need to still be warm to fill. ]
  2. Beat pudding mix and milk with whisk 2 min. Add peanut butter; mix well. Spoon into small freezer-weight resealable plastic bag; seal bag.
  3. Snip off 1 bottom corner from bottom of bag. Insert tip of bag into center of each cupcake; pipe in about 1 Tbsp. filling.
  4. Microwave cool whip and chocolate in small microwaveable bowl on high 1-1/2 min. or until chocolate is melted and mixture is well blended, stirring after 1 min. Dip tops of cupcakes in glaze; sprinkle with nuts. Keep refrigerated.

Category:

baking, Cakes /Bar, Party Food, Recipes, Seasonal

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Delicious Cream Cheese Bundt Cake Recipe

Makes 1 [15-cup] Bundt Cake

Ingredients

  • 1 (8-ounce) package cream cheese, softened and cubed
  • 2 tablespoons granulated sugar
  • 4 cups plus 2 teaspoons all-purpose flour, divided
  • 5 large eggs, room temperature and divided
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cups unsalted butter, softened
  • 1/4 cups firmly packed light brown sugar
  • 3 large Granny Smith apples, peeled and cored
  • 1 teaspoon vanilla extract
  • 2 cups confectioners’ sugar
  • 3 tablespoons whole milk, room temperature
  • 2 tablespoons cane syrup
  • Garnish: chopped pecans

Directions

  1. Preheat oven to 325°.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, granulated sugar, and 2 teaspoons flour at medium-low speed until creamy, stopping to scrape sides of bowl.

3. Add 1 egg; beat until smooth, about 2 minutes, stopping to scrape sides of bowl. Transfer to a medium bowl and refrigerate.

4. In a large bowl, whisk together cinnamon, baking soda, salt, ginger, nutmeg, and remaining 4 cups flour.

5. Using the large holes of a box shred apple. Add apple and vanilla to butter mixture; beat at low speed for 1 minute. Gradually add flour mixture beating just until combined.

6. Spray a 15-cup Bundt pan with baking spray with flour. Spoon half of batter into prepared pan. Tap pan on a kitchen towel-lined counter several times to settle batter and release any air bubbles. Using the back of a spoon, make a 1/2-inch-deep trench in center of batter in pan, leaving a 1/4- to 1/2-inch border around edges.

7. Spoon alternating dollops of batter and cream cheese mixture into trench. After completing 1 ring in pan, spoon batter over cream cheese mixture dollops and vice versa until all cream cheese mixture is used.

8. Drag a butter knife through center of each dollop to swirl into batter. (It’s OK if some cream cheese mixture touches sides of pan.) Spoon and gently spread remaining batter on top, covering cream cheese mixture. Do not tap pan. Smooth top of batter.

9. Bake until a wooden pick inserted near center comes out clean, 1 hour and 10 minutes to 1 hour and 15 minutes. Let cool in pan for 10 minutes. Invert cake onto a wire rack and let cool completely.

10. In a small bowl, whisk together confectioners’ sugar, milk, and cane syrup until smooth. Drizzle onto cooled cake. Garnish with pecans, if desired. Refrigerate in an airtight container for up to 3 days.

Category:

baking, Cakes /Bar, Party Food, Recipes, Seasonal

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Fun Cake and Brownie Recipes for Every Taste

There are so many different types of cakes and brownies, and some can be really fun to make. My husband prefers cakes without frosting or icing, while my daughter loves the frostings and icings. The main idea is to enjoy the cakes and brownies together.

Cakes

Brownies

Bars

Muffins

Frostings, icings, and Glazes

Fun and Easy Recipes for Every Baker

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baking, Recipes

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Homemade Apple Pie: Step-by-Step Guide to a Family Favorite

Ingredients

CRUST

  • 1 cup flour
  • ½ teaspoon salt
  • 1/4 tablespoon sugar
  • ½ cup shortening
  • 1 egg
  • 1½ table

FILLING

  • 8 cups thinly sliced apples (peeled, quartered, cored, and sliced crosswise)
  • 3/4 cup sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cinnamon
  • 1/4 teaspoon apple pie spice
  • 1 tablespoon flour

Directions

  1. For the crust:
    • Preheat oven to 400°F.
    • Cut shortening into flour and salt until particles are the size of small peas.
    • Sprinkle in ice water, one tablespoon at a time, tossing with a fork until all flour is moistened and a ball of dough can be formed. Add more water if necessary.
    • Refrigerate dough until ready to roll.
  2. For the filling:
    • Mix all ingredients with the apple slices.
    • Roll out refrigerated pie crust dough, place in pie pan. Add apple mixture.
    • Top with remaining crust.
    • Cut a few small slashes in top crust for a steam vent.
    • With pastry brush, brush on egg wash (beat one egg with 1 tablespoon of milk).
    • Bake in a 400°F oven for 10 minutes.
    • Reduce heat to 375°F and continue baking for another 20 minutes.

Category:

baking, Pies, Recipes

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Classic Pecan Pie Recipe: Step-by-Step Guide

INGREDIENTS

CRUST

  • 1½ cups all-purpose flour
  • ½ teaspoon salt
  • 1/3 cup Crisco shortening (cold)
  • 3 to 5 tablespoons cold water

Filling

  • 4 eggs
  • 1/2cup dark corn syrup
  • ½ cup light Karo corn syrup
  • 1/3 cup butter
  • 2/3 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1½ cups pecan halves

Directions

  1. For the crust:
    • In a medium bowl, combine flour and salt.
    • Using a pastry blender or a fork, cut in the Crisco until particles are the size of small peas.
    • Sprinkle flour mixture with water, 1 tablespoon at a time, mixing with a fork.
    • Add water until dough is just moist enough to hold together.
  2. For the filling:
    • In a large mixing bowl, lightly beat the eggs until they are slightly frothy.
    • Stir in both of the corn syrups, butter, sugar, and vanilla. Mix well.
    • Add the pecan halves.
    • Pour filling into a prepared unbaked pie shell and cover the edge of crust with foil.
  3. Preheat the oven to 350°F.
  4. Bake the pie for 25 minutes and remove the foil.
  5. Continue to bake for 20 to 25 minutes, or until a knife inserted close to the center comes out clean.
  6. Cool the pie completely and refrigerate until ready to serve.

Category:

baking, Pies, Recipes

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