Pumpkin Pie With Maple Whipped Cream
After a big turkey dinner there is always room for pumpkin pie. Thanksgiving dinner just wouldn’t be the same without it. Add some character by drawing a turkey design on top with sour cream and milk before baking. It is simple to draw as it consists mostly of circles and a few straight lines.
Choose a favourite pastry recipe and prepare the pastry a day or two ahead of time, then keep it refrigerated until needed.
Servings: 6 to 8
1 can (14 oz)) cooked pumpkin purée
3/4 cup packed dark brown sugar
1 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp salt
2 eggs, lightly beaten
1/2 cup light cream
3/4 cup 2% milk, scalded
Line a 9-inch pie pan with pastry. Flute edges and chill crust for at least 20 minutes before filling. Line the pastry shell with foil, fill with dried beans, and blind bake at 400 degrees F on the bottom rack of the oven for 10 minutes. Remove foil and beans and bake for another 10 minutes.
Mix pumpkin purée, brown sugar, spices, and salt together. Add lightly beaten eggs and mix together until well blended. Add cream and mix well. Stir in scalded milk just until blended. Pour pumpkin mixture into the partially baked pie shell.
Turkey design recipe:
2 1/2 tbsp sour cream
1 1/2 tsp milk
Mix sour cream with milk until smooth making sure there are no lumps. Pour mixture into the corner of a small Ziploc bag. Cut off the corner of the Ziploc bag to make a very small opening and draw your turkey design on top of the pie as follows:
Make a medium circle towards the bottom of the pie. Draw another smaller circle inside for the head. Make an arch above the medium circle, connect lines to the medium circle to make feathers, and add a scallop to the top edge of the arch. Add eyes, beak, snood, and feet. Smooth out any uneven edges with a toothpick.
Preheat oven to 350 degrees F and bake for 45 minutes to 1 hour until filling is set. Cool and serve with maple whipped cream.
Maple whipped cream recipe:
2 cups whipping cream
1–2 tbsp pure maple syrup
Mix all ingredients together in electric mixer on high speed until firm enough to hold peaks.
Made with raisins, apples and topped with vanilla, this bread pudding is sure to please your family.
Bread Pudding With Vanilla Sauce
2 1/4 cup milk
2 eggs, slightly beaten
2 cups bread cubes
1/2 cup brown sugar
1/2 tsp cinnamon
1 tsp vanilla
1/4 tsp salt
1/2 cup raisins (optional)
1 large apple, peeled and cut into small pieces (optional)
8" round casserole or 8×8" square pan for baking in the convection oven.
Cake pan to set casserole bowl in for baking in a conventional oven.
Combine milk and beaten eggs. Add brown sugar, cinnamon, vanilla and salt. Mix well. Add bread cubes and raisins (and apple if using apples) and mix. Place in refrigerator overnight to soak or soak at least 2 to 4 hours before baking. This step creates a pudding that is smooth and the bread chunks disappear during the baking process. If refrigerated, allow extra time for baking if necessary, or warm in the microwave for a short time before baking. Stir gently before baking to redistribute the bread and raisins.
Pour into buttered 8" round baking dish. Place in shallow pan. Add water to outer pan about 1 inch deep. The reason for the water is to promote more even baking and avoid a browned bottom on the pudding If stored in the refrigerator, cover when cooled to save drying out. To remove the lime deposit in the outer pan, wipe with vinegar after baking is completed. If baked in a convection oven, using a pan of water is not necessary.
Bake 350 degrees F uncovered for 45 minutes to 1 hour or as needed, until knife inserted in the center comes out clean. It usually rises to a dome and then comes down about the time it is done.
Serve warm or cold with ice cream, whipped topping or with warm vanilla sauce.
1 cup granulated sugar
2 Tbl corn starch
1 1/2 cups boiling water
4 Tbl butter (optional)
2 tsp vanilla
Mix sugar and cornstarch add boiling water and stir with wire whip (helps get out lumps if they happen). Bring to boil and boil 1 minute. Remove from heat add butter and vanilla. Stir well and serve hot over bread pudding or spice cake or ginger bread. Store unused portion in refrigerator.
Organic Pumpkin Cheesecake with Mocha
Makes 16 servings
5 tablespoons Organic Valley Butter, divided
1 1/2 cups finely crushed chocolate graham crackers
3 tablespoons finely ground coffee beans
3 packages (8 ounces each) Organic Valley Neufchatel or Cream Cheese, softened
1 cup sugar
5 large Organic Valley Eggs
2 cups cooked pumpkin puree or 1 can (16 ounces) solid pack pumpkin
2 teaspoons vanilla extract
4 ounces semi-sweet chocolate chips
4 tablespoons hot strong coffee
chocolate-covered coffee beans or chocolate-covered raisins
For crust: Heat oven to 350 degrees F. Melt 3 tablespoons of the butter; combine with crushed grahams and ground coffee. Press into bottom and partially up the sides of a 9-inch springform pan. Bake 10 minutes.
For filling: Use electric beaters at medium speed to cream Neufchatel or cream cheese for 3 to 4 minutes. Gradually beat in sugar and continue beating 2 to 3 minutes. Beat in eggs one at a time. Beat in pumpkin and vanilla.
For cheesecake: Pour filling into crust. Bake until instant thermometer inserted in center reads 160 degrees, 70 to 75 minutes. Cool cheesecake to room temperature, then chill it thoroughly.
For glaze: Melt chocolate and remaining 2 tablespoons butter in double boiler, or a bowl set over a pan of boiling water. Remove from heat; whisk lightly, then whisk in hot coffee. Cool 10 minutes. Press top of cheesecake to even out the surface and "mend" any cracks. Spread chocolate glaze over cheesecake. Decorate with chocolate-covered coffee beans or raisins. Chill to set topping.
Strawberry Cream Pie
1 tsp. unflavored gelatin
1/4 cup Cherri-Swiss liqueur or cherry flavored brandy
1/2 pint whipping cream
1/4 cup powdered sugar
1 9-inch pie shell, baked and cooled
1 pint large strawberries, washed, hulled, and cut into
Strawberry glaze, recipe follows
Place a small bowl and beaters in freezer. Sprinkle gelatin over liqueur in small
saucepan. Place over low heat and stir until gelatin has dissolved and mixture is clear.
Set aside. Remove chilled bowl and beaters from freezer, beat cream until stiff peaks
form; fold in powdered sugar, then dissolved gelatin. Heap into prepared pie shell and
place in refrigerator. When cream has set, cover with halved strawberries, placing them
as close together as possible. Spoon thick glaze over the top of pie to completely cover
the berries. Return pie to refrigerator until ready to serve.
1 tsp. unflavored Gelatin
2 T. Cherri-Swiss liqueur or Cherry flavored Brandy
1 pint fresh Strawberries, washed and hulled
1 cup granulated sugar
In a small bowl sprinkle gelatin over Liqueur. Set aside until softened. Place berries
in work bowl of processor and puree, Transferred pureed berries to a saucepan and add
sugar. Bring to a simmer over medium heat, add softened gelatin and stir until
dissolved. Pour mixture into a shallow pan and refrigerate until thick but not set.
Recipe courtesy of Susan's "Tip of the Day"http://www.kitchenproject.com
permission to reprint recipe given by: Momsmenu.com