Pumpkin Pie

Ingredients: 

• 1 Pie Crust
• 1 can (15 oz) Pumpkin pie filling 
• 2 eggs
• 3/4 cup Granulated sugar
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/s tsp ground ginger
• 1/4 tsp nutmeg
• 1 1/2 cups (12 oz can) evaporated milk

Directions:

1. Prepare Pie Crust
2. Preheat oven to 425 F
3. Combine ingredients and mix well.
4. Bake for 15 minutes, and reduce heat to 350 F.
5. Bake for 50-55 more minutes or until done. (knife inserted in center of pie comes up clean)
6. Cool,
7. Enjoy

 

Old Fashioned Apple Pie

Ingredients

Crust Ingredients
2 cups all-purpose flour, plus extra for rolling
1/2 cup finely ground blanched almonds or almond flour (can substitute 1/2 cup flour if you don't have almonds)
16 Tbsp (2 sticks) unsalted butter, cut into 1/2 inch cubes, chilled in freezer for at least 15 minutes
1 teaspoon salt
1 heaping teaspoon brown sugar
3 to 6 Tbsp water, very cold

Filling Ingredients
2/3 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground allspice
1/8 teaspoon nutmeg
1/2 teaspoon cinnamon
3 pounds of 1/4-1/2 inch thick slices of peeled and cored good cooking apples such as Granny Smith, Pippin, Golden Delicious
1 1/2 tablespoons brandy
1 teaspoon vanilla extract

Egg Wash
1 large egg yolk
1 Tbsp cream

Directions

• In a food processor, combine flour, almonds, salt and brown sugar, pulse to mix. 
• Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. 
• Add water 1 Tablespoon at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready, if not, add a little more water and pulse again.
• Remove dough from machine and place on a clean surface. 
• Carefully shape into 2 discs. Do not over-knead the dough! You should still be able to see little bits of butter in the dough. These bits of butter are what will allow the result crust to be flaky.
• Wrap each disc in plastic wrap and refrigerate at least 1 hour.
• Position rack in bottom third of oven and preheat to 375°F.
• Combine sugar, flour and spices in large bowl. 
• Use your hands and mix in the apples so they are well coated, then add brandy and vanilla extract.
• Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes.
• Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 12 inch circle; about 1/8 of an inch thick. As you roll out the dough, use a metal spatula to check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking. 
• Gently fold in half. Place on to a 9-inch pie plate, lining up the fold with the center of the pan.
• Gently unfold and press down to line the pie dish with the dough.
• Spoon in apple filling, mounding slightly in center.
• Roll out second disk of dough, as before. 
• Gently turn over onto the top of the apples in the pie. 
• Pinch top and bottom of dough rounds firmly together. 
• Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. 
• Fold dough under itself so that the edge of the fold is flush with the edge of the pan. Flute edges using thumb and forefinger or press with a fork.
• Stir yolk and cream in small bowl to blend. 
• Brush over top of pie. 
• Cut slits in top crust to allow steam to escape. 
• Bake pie until crust begins to turn golden, about 20 minutes, then reduce heat to 350°F. 
• Tent the rims with aluminum foil or a pie protector if the edges are browning too quickly. Bake until crust is golden and juices are bubbling, anywhere from an additional 30 to 45 minutes, depending on the type of apples you are using. 
• Transfer to rack; let stand 1 hour. 
• Serve pie warm or at room temperature.

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Pumpkin Cheesecake

Ingredients

Crust

• 1 cup pecans
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup graham cracker crumbs (approximately 4 graham crackers)
• 2 tablespoons unsalted butter, softened
• 1 egg yolk

Filling

• 4 8-ounce packages cream cheese, room temperature
• 2 cups (1 pound) brown sugar
• 5 large eggs
• 3 tablespoons all purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• 2 tablespoons vanilla extract
• 2 15-ounce cans pumpkin puree*
• 2 tablespoons bourbon or other whiskey

Pan

• 1 9-inch diameter, 3-inch tall springform pan

* You can make your own pumpkin purée by cutting a sugar pumpkin in half, scooping out the seeds, placing the pumpkin halves cut-side down in a roasting pan with a 1/4 inch of water in it, and cooking it in a 350°F oven for an hour, until soft. Scoop out the flesh and purée it in a blender or food processor. Strain out excess water.

Direction

1. Pulse pecans, flour, sugar, and crumbs in a food processor. 
2. Add butter and egg yolk. Pulse until mixture is homogenous. 
3. Press into bottom of 9” springform pan and bake for 10 minutes at 375°F. 
4. Remove from oven and let cool.
5. Drain or strain any liquid from pumpkin purée. 
6. Take pumpkin purée and place on several layers of paper towels. 
7. Cover with several layers of paper towels and use your hands to gently squeeze out as much liquid as you can from the purée. Not that you will probably go through a lot of paper towels (can use tea towels too). Two 15-ounce cans of puréed pumpkin should yield a little more than 2 cups of purée, with the excess moisture removed. You want exactly 2 cups of the purée.
8. Whisk together the flour, cinnamon, ground ginger, grated nutmeg, and allspice in a medium bowl. 
9. With a wooden spoon (no need for a mixer for this step), mix in the salt, pumpkin purée, vanilla, and bourbon. 
10. Beat in the eggs.
11. In a large bowl, (helps to use a mixer for this step) combine the cream cheese and the brown sugar until fully creamed and smooth (no lumps). 
12. Gradually add the pumpkin mixture until fully incorporated. 
13. Bring a kettle of water to a boil.
14. Place crust-baked springform pan in the middle of two layers of large sheets of aluminum foil (to help prevent water-bath moisture from leaking into the pan). 
15. Fold the aluminum foil up the sides of the pan and trim. 
16. Place the aluminum wrapped pan in a large roasting pan (large enough so that there is room on all sides). 
17. Pour the pumpkin cream cheese mixture into the springform pan.
18. Place the roasting pan containing the springform pan in a 325°F oven on the middle rack. 
19. Pour boiling water into the pan so that it comes halfway up the side of the springform pan. 
20. Cook for 1 1/2 hours. 
21. Turn off the oven heat and prop the oven door open. 
22. Let the cheesecake sit in the oven, cooling for another hour. 
23. Then remove from oven and let come to room temperature. 
24. Once it has cooled down, chill for several hours in the refrigerator, preferably overnight.
25. When ready to serve, gently remove the cake from the springform pan...To help ensure that the cake doesn't stick to the springform side as you unlock it, first run a blunt knife around the cake and then warm the sides of the pan with a hair dryer. Then carefully unlock the springform and lift off the sides.

Grilled Peaches w/a Berry Sauce

You Will Need


1/2 of 10-ounce package frozen raspberries in syrup, slightly thawed
1 1/2 teaspoons lemon juice
2 medium fresh peaches, peeled and halved
5 teaspoons brown sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1 teaspoon butter


What to Do


1. In a blender or food processor, process raspberries and lemon juice until pureed. Strain and discard seeds. Cover and chill.

2. Place the peach halves, cut side up, on a large piece of heavy-duty foil (about 18 inches x 12 inches). Combine brown sugar and cinnamon; sprinkle into peach centers. Sprinkle with vanilla; dot with butter. Fold foil over peaches and seal.

3. Grill over medium-hot heat for 15 minutes or until heated through. To serve, spoon the raspberry sauce over peaches.