Apricot Macaroon Cheesecake Pie
Ingredients & Directions 1 pk (15-oz) refrigerated pie FILLING -crust 1 pk (8-oz) cream cheese; -softened 1/2 c Sugar 1/4 c Sour cream 1/4 c Apricot spreadable fruit 1/2 -(up to) 1 ts Almond extract 1 Egg TOPPING 1 c Coconut 1/2 c Chopped almonds 2 tb Brown sugar 1/2 c Apricot spreadable fruit 1/2 -(up to) 1 ts Apmond extract 2 Eggs GARNISH: (OPTIONAL) 1/2 c Whipping cream; whipped 2 tb Toasted coconut or almonds –or- 8 -(up to) 10 Dried apricot pieces From: Bobb1744@aol.com Date: Tue, 27 Feb 1996 19:46:50 -0500 Recipe By: Pillsbury, 36th Cookoff Cookbook, Mar.’94 Prepare pie crust according to pkg. directions for one crust filled pie, using 9″ pie pan. (Or make single crust homemade pie crust.) Heat oven to 350 F. In large bowl, combine cream cheese and sugar. Beat unitl smooth. Add remaining filling ingredients. Beat until well blended. Pour into crust-lined pan. In small bowl, combine all topping ingredients. Mix well. Spoon teaspoonsfuls of topping evenly over filling. Bake at 350 F. for 35-45 minutes or until top is golden brown and center is set. Cool completely. Garnish with whipped cream and coconut. Store in refrigerator. NOTES : Per 1/10 tth of recipe: 450 calories, 27 g. fat, 113 mg. chol. To toast coconut: spread on cookie sheet. Bake at 350 F. for 7-8 minutes or until light golden brown, stirring occasionally. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the Yields 8 Servings
Eggnog Bread Pudding
Ingredients & Directions PUDDING 3 lg Eggs 1 lg Egg yolk 3/4 c Sugar 4 tb Unsalted butter; melted 1 3/4 c Half-and-half 3 tb Brandy 2 tb Pure vanilla extract 3/4 ts Freshly grated nutmeg 1/8 ts Salt 6 sl Dry cinnamon raisin bread – quartered CRANBERRY-MAPLE SAUCE 1/3 c Pure maple syrup 2 tb Sugar 1 1/2 c Cranberries – if frozen, do not thaw 3 tb Unsalted butter 1 1/2 tb Bourbon PREHEAT OVEN TO 350F 15 minutes before baking, with the rack in the center of the oven. Butter a 6-cup souffle dish. Have a kettle of boiling water ready and a baking pan large enough to hold the souffle dish. Whisk the eggs, egg yolk and sugar until light. Mix in the butter, the half-and-half, brandy, vanilla, nutmeg and salt. Place the bread in the souffle dish and pour the custard over it. Press the bread into the custard so it gets well soaked. Let rest 20 minutes. Put the souffle dish in the baking pan and place on the oven rack. Pour boiling water into the baking pan so it comes halfway up the sides of the souffle dish. Bake until the custard is softly set in the center, about 1 hour. Remove from the water bath. Serve warm or at room temperature with Cranberry-Maple Sauce. Once cooled, the pudding can be refrigerated for up to 3 days. To reheat, cover with aluminum foil with several slits in it. Bake in a preheated 350F oven for 20 minutes. Serve warm, or at room temperature with Cranberry-Maple Sauce. CRANBERRY-MAPLE SAUCE: Bring the maple syrup and sugar to a boil in a small non-aluminum pan, then cook for 3 minutes. Add the cranberries and cook until their skins burst and they begin to pop, 6 to 8 minutes, or slightly longer if they are frozen. Cut the butter into 3 pieces. Remove the pan from the heat and whisk in the butter, 1 piece at a time, waiting until each is incorporated before adding another. Add the bourbon. Sauce can be served immediately or refrigerated for up to a week. Reheat gently and thin with 2 to 3 tablespoons water before serving. Yields 8 Servings
Orange Cream Filling (for Sponge Cake)
Ingredients & Directions 3/4 c Sugar 2 tb Flour 1 ds Salt 1/2 c Orange Juice Grated Rind Of 1 Orange 1 Egg, well beaten 1 pt Heavy Cream Mix sugar, flour, and salt. Stir into well beaten egg. Add orange juice and rind. Cook in top of double boiler until quite thick. Chill (will be VERY thick!) Whip cream until soft peaks form. Add a generous spoonful of the whipped cream to the orange custard, stir in well to soften the custard somewhat, then add the orange mixture to the remaining whipped cream and fold in until well blended. Fill and frost a 9″ hot milk sponge cake with this. The flavours blend better if you let it stand, refrigerated, for several hours before serving. Yields 1 Servings
Orange And Raisin Bread Pudding
Ingredients & Directions 4 c (about 6 slices) raisin 2 T Honey -bread, cut into 3/4-in 1 T Margarine, melted -cubes 1 T Orange zest, grated 1 ea Whole egg WITH 2 egg whites Water, hot 1 1/2 c (12 oz can) CARNATION Lite Powdered sugar (optional) -Evaporated Skimmed Milk Orange zest (optional) Arrange the bread cubes in a single layer on a baking sheet; toast in a preheated 375 degree F. oven for 6 to 8 mintes until lightly browned. In a large bowl, beat the eggs. Add the evaporated skimmed milk, honey, margarine, and orange zest; beat until blended. Stir in the toasted bread cubes; let stand for 10 minutes. Spray a 1-quart casserole with non-stick cooking spray; pour in the bread mixture. Set the casserole in a 9-inch square baking pan; fill the baking pan with 1-inch hot water. Bake in the preheated 375 degree F. oven for 45 to 55 minutes or until puffed and golden brown. Remove casserole from water; cool 5 to 10 minutes. Garnish with powdered sugar and/or orange zest, if desired. Serve warm. Recipe: Nestle Food Company Shared by: Dave Pileggi Yields 1 servings
Banana Cream Pie
Ingredients & Directions Flaky Pie Dough for a 1crust -pie; above FILLING 2 1/2 c Milk 2/3 c Sugar 1 pn Salt 1/3 c Cornstarch 3 lg Eggs 4 tb Unsalted butter; softened 2 ts Vanilla extract 2 lg Bananas; sliced TOPPING 1 c Heavy cream 2 tb Sugar 1 ts Vanilla extract Prepare and bake the crust. To make the filling, combine 2 cups milk, sugar and salt in a nonreactive saucepan; whisk once to mix and bring to a boil over low heat. Place remaining 1/2 cup milk in a mixing bowl and whisk in cornstarch, then eggs. Return milk and sugar mixture to a boil over low heat then whisk about a third of it into the egg mixture. Return milk and sugar mixture to a boil once more and whisk in the egg mixture, whisking constantly until the filling thickens and comes to a boil. Allow to boil, whisking constantly, for about 30 seconds. Remove from heat, whisk in butter and vanilla; pour into a nonreactive bowl. Press plastic wrap against the surface of the filling and chill until it is approximately 75 degrees. Fold the bananas into the cooled filling and spread it evenly in the cooled crust. To finish the pie, whip the cream with the sugar and vanilla until it holds a firm peak. Use a hand mixer on medium speed or a heavyduty mixer fitted with the whisk. Spread the cream over the filling, making sure it touches the edges of the crust all around. COCONUT CREAM PIE: For the 2/3 cup sugar in the filling substitute 1/3 cup sugar. Substitute 1/2 cup coconut cream, such as Coco Lopez, for the 1/2 cup milk with which the cornstarch is mixed. After the filling has cooled, fold in 1/2 cup toastedsweetened coconut. After covering the pie with the whipped cream, (you may add up to 1/4 cup coconut cream to the cream before whipping it to replace the sugar) sprinkle the whipped cream with 1/2 cup toasted sweetened coconut. (To toast coconut, place it on a jelly roll pan on the middle rack of a preheated 325 degree oven for about 15 minutes. Stir often so that the coconut colors evenly to a light golden brown.) Yield: one 9-inch pie Yields 1 Servings
Apple Spice Cake
Ingredients & Directions -Betty Homa-KDSN36B 1/2 c Sugar 2 1/4 c Flour 1/4 c Unsweetened applesauce 1 ts Baking soda 1 c Sour milk or buttermilk 1 ts Baking powder 3 lg Egg whites 1/4 ts Salt 1/2 ts Vanilla 1/2 ts Ginger 1/2 c Raisins 1 ts Cinnamon 2 Apples,pared,peeled+chopped 1/4 ts Nutmeg Combine flour, baking powder and soda, and salt. set aside. In another bowl, mix the applesauce, sugar and spices. Add milk, vanilla and egg whites. Mix well. Stir in flour mixture just until combined. stir in apples and raisins. pour into sprayed 7×11″ pan and bake at 350 F for 25-30 minutes. Yields 1 servings
Chicken Pie With Biscuit Crust
Ingredients & Directions FILLING 4 c Chicken broth 3 Carrots, in 1/4-inch slices 3/4 lb Red potatoes, in 1/2-inch di 2 Celery, in 1/2-inch slices 2 1/2 c Cooked chicken, cubed 1 Onion, chopped 6 tb Unsalted butter 6 tb Flour 1/4 ts Thyme 1/4 ts Nutmeg 1/2 c Fresh parsley; minced BISCUIT CRUST 1 1/3 c Flour 1 1/2 ts Baking powder 1/2 ts Baking soda 1/2 ts -Salt 2 tb Unsalted butter; cubed 2 tb Shortening; cut into bits 1/3 c Cheddar cheese, grated 1 Eg; larg egg 1/3 c Buttermilk EGG WASH 1 Egg yolk 1 tb Milk In a saucepan bring broth to a boil. Add carrots, potatoes, and celery, and simmer for 10-15 minutes, or until veggies are tender. Transfer veggies to a bowl, reserving the broth, and add the chicken to the bowl. In another saucepan, cook the onion in the butter over mod-low heat, stirring, until it is softened. Add flour and cook the roux, stirring, for 3 minutes. Add 3 cups of broth in a stream, whisking. Bring mixture to a boil, whisking. Add the thyme and simmer the sauce, stirring occasionally, for 5 minutes. Stir in nutmeg, parsley, and salt and pepper to taste. Pour the sauce over the chicken and veggies. Stir the mixture gently, until it is just combined. Transfer the mixture to a 2-qt. baking dish. Into a bowl, sift together the flour, baking powder, baking soda, and salt. Add the butter and shortening and blend the mixture until it resembles meal. Add the cheese and toss. Break egg into a measuring cup and add buttermilk to it so that the total volume is 1/2 cup. Beat with a fork. Add to the flour mixture, stirring until the mixture just forms dough. Gather dough into a ball and, on a floured surface, pat it out 1/2-inch thick. Cut as many rounds as possible using a 2-inch fluted biscuit cutter, dipped in flour. Gather the scraps and pat and cut again. Arrange the rounds on the chicken mixture. Beat the egg yolk with the milk and brush the tops of the biscuits with the wash. Prick biscuits with a fork. Bake in the middle of a preheated 450f oven for 15-25 minutes, or until biscuits are puffed and golden, and the filling is bubbling. From Yields 4 Servings
