Recipe: 02-29-2000: Apples, Peaches, Pumpkin Pie

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02-29-2000 – Apple, Peaches, Pumpkin Pie
20 Recipes

chiqui,.new.orleans (10:10:49) :
Title: Recipe(tried): The Ultimate Gourmet Chocolate Cream Pie
Posted By: chiqui, new orleans
Date: February 29th 2000
Board: A Board For Bakers

An elegant dessert for that special dinner party!!

Almond Crust:

1/2 cup whole almonds, toasted and coarsely chopped
1 1/2 cups all purpose flour
1 1/4 sticks chilled unsalted butter
1/3 cup confectioner's sugar, sifted
1/8 teasp. salt

1 large egg yolk

Place first five ingred. into a food processor. Pulse until mixture resembles small peas. Add yolk and blend well. Wrap in plastic and chill 1 hour. Carefully roll out dough onto a lightly floured surface and fit into a 10" French tart pan (with a removable bottom) that has 2" deep sides. Press dough evenly into the bottom and sides of the pan going all the way to the top of the rim. Cover and chill 30 min. Preheat oven to 350* When ready to bake, remove plastic and place a square of foil over the crust and fill with dried beans or rice. Bake for 20-25 min. until crust is cooked and med. brown color....DO NOT OVERBAKE!! Remove from oven and cool completely.

Chocolate Ganache:

In a small saucepan combine:

6 oz. semi-sweet chocolate, grated
2/3 cup whipping cream
2 tabsp. light corn syrup
1 teasp. vanilla

Melt slowly over med-low heat, stirring constantly. Blend well. While ganache is still warm, use a pastry brush to paint the bottom and insides of the cooled almond crust. Use all of the ganache if possible. Allow to cool completely.

Filling:

1 cup granulated sugar
1/3 cup cornstarch
1/4 teasp. salt

Combine in a heavy saucepan.

In a med. bowl beat together:

2 1/2 cups milk
2 cups half and half cream
4 large egg yolks
2 large eggs

Gradually stir milk mixture into the sugar mixture with a wooden spoon. Cook over medium heat, stirring constantly until mixture becomes thickened and bubbly. DO NOT SCORCH!!! Remove from heat and stir in:
3 tabsp. unsalted butter
2 teasp. vanilla extract
4 oz. semi-sweet chocolate, grated
2 oz. bittersweet dark chocolate, grated

Continue to stir until chocolate is melted and is well blended. Transfer filling to a glass bowl and cover it with plastic wrap directly touching the pudding. Chill for at least 4 hours.

Whipped Cream Topping:

1 1/2 cups whipping cream
2 heaping tabsp. granulated sugar
1 teasp. vanilla

In a chilled bowl, using chilled beaters, whip the cream and vanilla, gradually adding the sugar. Beat just until the cream forms soft peaks when the beaters are lifted.

To assemble the pie:

Fill the cooled pie shell with the chocolate filling. Top with the whipped cream making sure to mound high in the middle. Decorate with shaved semi-sweet chocolate if desired. To serve: Carefully remove the pie from the pan by lifting it from the bottom at the center. Carefully slide onto a serving platter....carefully cut into 8-10 servings and get ready to float right up into heaven!!

Becky,LA (09:57:10) :

FRESH APPLE CAKE
Recipe By : BECKY

1 1/2 cups oil
3 eggs
2 cups sugar
2 teaspoons vanilla

3 cups flour
1 teaspoon salt
2 teaspoons soda
1 teaspoon cinnamon

3 apples -- chopped
1 cup nuts

Mix oil, eggs, sugar, vanilla.
Add flour, salt, soda, and cinnamon.
Fold in apples and nuts.
Bake in bundt pan 55 minutes at 325 degrees.
Cool 15 minutes before removing from pan.Becky,LA (09:49:00) :

MOM'S FRESH PEACH CAKE
Recipe By : MOM

2 cups sugar
4 tablespoons buttermilk
1 teaspoon salt
1 cup nuts -- chopped
1 cup shortening or 2 sticks margarine
2 teaspoons soda
2 cups ripe peaches -- mashed
2 1/2 cups flour
4 large eggs

Cream sugar and shortening.
Add eggs One at a time, beating after each.
Add soda to buttermilk.
Add to first mixture alternately with flour.
Add peaches and nuts.
Bake at 325 degrees for 30 minutes or until it springs bake when touched.

MOM'S FRESH PEACH CAKE-ICING

Recipe By : MOM

1 lb powdered sugar
1 stick margarine
1 8 oz. block cream cheese
1 teaspoon vanilla

Cream margarine and cream cheese.
Beat in vanilla and add powdered sugar until desired consistency.

lisa,MI (11:20:09) : PUMPKIN CHOCOLATE BROWNIES

2/3 Cup packed brown sugar
1/2 Cup canned pumpkin (not pie filling!)
1 egg
2 egg whites 2 Tbs oil
1 tsp baking powder
1 tsp unsweetened cocoa powder
1/2 tsp EACH cinnamon and allspice 1/4 tsp salt
1/3 Cup chocolate chips
1 Cup flour
1/4 tsp nutmeg

In a large bowl, combine brown sugar, pumpkin, egg, egg whites and oil. Beat with mixer on medium speed till blended. Add remaining dry ingredients, beat on low speed till smooth, stir in chocolate chips. Spray an 11x7x1 1/2" baking pan with cooking spray, pour batter into pan, spreading evenly Bake at 350 for 15 to 20 minutes or until toothpick inserted into middle comes out clean

Gina,.Fla (10:37:33) : Pumpkin Ice Cream Squares

12 servings

Crust:
1 1/2 c. graham cracker crumbs
1/4 c. sugar
1/4 c. melted butter

Mix crumbs with butter and sugar and press onto bottom of a 9x9 baking pan.

Filling:

2 c. canned pumpkin
1/2 c. dark brown sugar
1/2 t. salt
1 t. cinnamon
1/4 t. ginger
1/8 t. cloves
1 qt. vanilla ice cream, softened
whipped cream
pecan halves

Combine pumpkin with brown sugar, salt and spices. Fold in ice cream. Pour over crust, cover and freeze till firm.

Remove from freezer 10 mts. before serving. Cut into 3-inch squares topping each square with a spoonful of whipped cream and a pecan half.

Gina,.Fla (10:30:21) : Fresh Summer Peach Pie

8 servings

1 9 inch pie shell
6-8 fresh peaches
1/3 c. butter, melted
1 1/3 c. sugar
2 eggs
1 T. flour
1/2 t. salt

Peel and slice peaches, place in the unbaked pie shell. Pour over the peaches a batter made from butter, eggs, sugar, flour and salt. Bake at 350 for 1 hour and 15 mts. or until browned.

Gina,.Fla (10:26:46) : Bavarian Apple Pie

Pastry: (For a shortcut, you can always use a pie shell from the freezer section of your grocer.)

1/3 c. softened butter
1 T. veg. shortening
1/3 c. sugar
1/4 t. vanilla
1/8 t. salt
1 c. sifted flour

Preheat oven to 400. Cream butter and shortening, add sugar, vanilla and salt. Blend in flour. Pat this into the bottom of a 9" springform pan. Set aside.

Filling:

1/4 c. sugar
1 8 oz. bar of cream cheese
1 egg
1/2 t. vanilla
1/2 t. lemon rind
1/8 t. salt

5 Golden Delicious Apples, peeled, cored and sliced

Topping:

1/4 c. chopped nuts
1/2 t. cinnamon
1/3 c. sugar

Mix and blend well the filling ingredients except the apples.

Spread the creamy filling on top of the pastry. In a large bowl, toss the apple slices with sugar and cinnamon. Put this on top of the filling.

Bake at 450 for 10 mts. Reduce heat to 400 and bake 25 mts. more.

Cool before removing from pan. Serves 8-10 happy people!!

Gina,.Fla (10:25:27) : Lori Norman's Pumpkin Crunch CakeYield: 20 servings

1 lg Canned pumpkin
13 oz Evaporated milk
3 Eggs, slightly beaten
1 1/2 ts Cinnamon
1/2 ts Nutmeg
1/4 ts Ginger
1/4 ts Cloves
1 c Sugar
1/2 ts Salt
1 pk Yellow cake mix
1 c Pecans or walnuts, chopped
3/4 c Margarine, melted

Blend together all but the last 3 ingredients. Mix well. Pour
the pumpkin mixture into a lightly greased 9 x 13 inch pan.
Sprinkle the dry cake mix evenly over the pumpkin mixture.
Sprinkle the chopped nuts over the cake mix. Drizzle the melted
margarine over all. Bake at 350~ for 50 minutes, or until it
tests done. Serve plain or with a dollop of Cool Whip.

Gina,.Fla (10:24:36) : The Harvest Pie

8 oz. brown sugar
4 T. cornstarch
pinch of salt
1 t. cinnamon
6 large Rome apples, peeled, cored and sliced
1/2 bag fresh cranberries
2 T. lemon juice
1 9" pie shell, unbakead

Mix sugar, cornstarch, salt and cinnamon. Add apples, cranberries and lemon
juice. Pour into pie shell and bake 350 for 55-60 mts. When cool cover
with topping.

Topping:
1 stick butter
1 t. vanilla
8 oz. brown sugar
1 c. chopped nuts
2 T. evaporated milk

Melt butter, add ingredients and cook about 3 mts. on med. high.
Spread on cooled pie.

Gina,.Fla (10:24:02) : Skillet Upside Down Apple Tart

5 Golden Delicious Apples
1 lemon
2 c. sugar
3/4 c. water
1 stick butter
1 t. vanilla
1 pie crust (Pillsbury)

Peel, core and slice the apples, put into a large bowl and toss with the juice of the lemon. Set aside.

In a large 8" cast iron skillet, put in the butter, sugar, vanilla and bring to a boil stirring til it is caramel color. It will be thick and sticky. Pour in the apples carefully. Stir to coat, lower heat to medium and cook for 25 mts. The lemon juice will slightly liquefy the syrup.

When the apples are done, scoop out about 1 cup of the syrup. Reserve this for waffles or pancakes the next day.

Place the pie crust over and fold around edges all around. Bake in 350 oven for 35 mts. Take out and very carefully, after 5 mts. invert onto a large pie dish.

Serve with whipped cream!!

Gina,.Fla (10:21:06) : Pumpkin Flan

1 16 oz. pumpkin puree
1/2 t. cinnamon
1/4 t. ground cloves
2/3 c. evaporated milk
2/3 c. condensed milk
1 t. vanilla
5 large eggs
1/4 c. sugar

For Caramelizing Pan: 1 c. sugar

Blend together the pumpkin, spices, milks and vanilla. Stir in the eggs one at a time and then the 1/4 c. sugar. Blend well.

Caramelize the sugar in a saucepot till golden amber. As it begins to dissolve, stir often...once dissolved do not stir as it will begin to crystallize. Pour into the custard molds or an 8" souffl pan. Tilt and cover sides and bottom. It will begin to harden. Pour custard in and then set in the middle of a larger pan and fill that pan half-way with water (bain marie) Bake at 350 for 40 minutes for custard cups and 1 hour and 20 minutes for souffl pan. Allow to come to room temp., then chill before inverting on a platter.

Gina,.Fla (10:20:47) : Pumpkin Dessert

Cake: 1 box yellow cake mix (reserve 3/4 c. for topping
1/4 lb. margarine
1 beaten egg

Mix: 1 large (29oz.) can pumpkin
3 eggs
1 1/2 tsp. cinnamon
1/4 cup white sugar
1/2 cup brown sugar
2/3 cup evaporated milk

Topping:
3/4 cup cake mix
1/8 lb. margarine
1/2 cup powdered sugar
walnuts chopped

Blend the first three ingredients with wooden spoon. Pat into a greased 9x13" pan. Mix remaining ingredients well and pour over cake mix.

Topping: Mix cake mix and powdered sugar. Work well with hands, add margarine and chopped nuts. Sprinkle over mixture. Bake at 350 for 45-50 minutes.

Gina,.Fla (10:20:24) : Pumpkin Cobbler

Combine:
3 eggs
1 cup sugar
1 (12 oz) can evaporated milk
1 can pumpkin
1 teaspoon pumpkin spice

Mix well and pour into a greased 9X13" pan Then Crumble a dry yellow cake mix over it and drizzle 3/4 cup butter (melted) and then sprinkle 1 cup of chopped walnuts over that. Bake 1 hour 350 degrees. Let cool about 10-30 minutes and then serve, topped with vanilla ice cream. Gina,.Fla (10:19:07) : Peachy Keen Pie

1 Graham cracker crust
6 Large Peaches, fully ripe
1 8 oz. package cream cheese
1 14 oz. can of sweetened condensed milk
1/3 Cup fresh lemon juice
1 teaspoon vanilla extract

Line the pie crust with half of the sliced peaches. Combine cream cheese,
condensed sweet milk,
lemon juice and vanilla; mix very well. Pour over the peaches; top with
remaining peaches. Cover with plastic wrap and allow to chill for 4 to 6
hours before serving.

Gina,.Fla (10:17:08) : Creekside Cabin Apple Pan Dowdy

We have this the first night we get to our mountainside cabin, yum!!!

6 Cups of apples, peeled, and sliced thin. (Golden Delicious or Red Delicious)
1/2 Cup corn syrup
1 teaspoon lemon juice
1 1/2 teaspoons cinnamon, divided
1/4 teaspoon nutmeg
1/2 Cup sugar
1/8 teaspoon salt
1/2 Cup butter (softened)
3/4 Cup flour
1/4 Cup Old Fashioned Oats, uncooked.Preheat your oven to 375 degrees F. Lightly grease an 8-inch baking dish. Place half of the apples in the dish; top with corn syrup. Add remaining apples, lemon juice, 1 teaspoon cinnamon and nutmeg. Combine 1/2 teaspoon cinnamon, sugar, salt, butter, flour and oatmeal. Mix well and press firmly over apples.
Bake 50 minutes. This is very good with vanilla ice cream.

Gina,.Fla (10:13:57) : Farm Fresh Peach Kuchen

Whisk together thoroughly:
1 cup all-purpose flour
1 tablespoon baking powder
1/8 teaspoon salt

In a large bowl, beat on medium to high speed, until light and fluffy:
1 stick unsalted butter
3/4 cup sugar

Beat in one at a time until blended:
2 large eggs
Stir in the flour mixture just until incorporated. Scrape batter into pan and spread evenly.

Scatter on top:
2 cups sliced, peeled peaches
(peel fruit by dropping into boiling water for 20-60 seconds; peel should slide off)

Combine and sprinkle over fruit:
1 tablespoon sugar
1/4 tablespoon cinnamon

Have all ingredients at room temperature. Position a rack in the lower third of the oven. Preheat oven to 350 . Grease a 9x2-inch round pan.
Bake in oven (place cake pan on cookie sheet to catch spillovers) until golden brown, 40-45 minutes. Let cool before serving.

Gina,.Fla (10:13:11) : FRENCH APPLE PIE WITH NUTMEG SAUCE

8 cups peeled and sliced Granny Smith Apples (3 lbs.)
1/2 c. water
1 1/2 c. sugar
1 t. vanilla
1 baked 9" deep dish pastry shell
1 c. graham cracker s crumbs
1/2 c. flour
1/2 c. sugar
1/3 c. butter

NUTMEG SAUCE:
In a saucepan combine, 1 egg yolk, 1 c. milk, 1/2 c. sugar
Bring this to a boil stirring constantly. Reduce heat, simmer 1 mt. Stir in 1/2 t. nutmeg. Serve warm over pie.

PIE:
Place apple slices and water in a pot. Bring to a boil. Reduce heat. Cover and simmer 10-12 mts. Drain. Stir in 1 1/2 c. sugar and vanilla and set aside. In a bowl, combine crumbs, flour and 1/2 c. sugar. Cut in the butter til it gets course. Transfer apples to pastry shell. Top with crumb mixture and bake at 375 25 mts. Cool and serve with the warm Nutmeg Sauce.

Gina,.Fla (10:12:23) : Beaula's Peach Cobbler

This is the best cobbler ever, it is the recipe of David's dear friend Beaulah.

1 Cup Four
1 Cup Sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/2 cup butter, melted (1 stick)
2 Cups fresh fruit... Peaches (skinned, sliced), Blueberries, or
Blackberries
1 Tablespoon of Sugar
1 Teaspoon of CinnamonCombine the flour, sugar, baking powder and salt, and mix together.
Melt the butter and then mix with the 1 cup of milk.
Pour the milk/butter mixture into the dry ingredients and stir together
until thickened to a batter.

Pour the batter into a greased 12 x 8 x 2 inch "glass" baking dish.
Lay the fresh fruit on top of this batter, distribute it all over the
batter evenly.

Mix the 1 Tabl. Sugar and 1 Teasp. cinnamon together, then lightly sift
it over the batter/fruit.

Place the pan into a 350* oven and bake for 50 minutes, or until it
all turns lightly brown.

Now, that's all there is to it. Take this gem of a recipe out of the oven and serve it up with that "nilla ice cream and it will just melt your heart!

Gina,.Fla (10:11:04) : Aunt Edith's Fresh Pumpkin Cake

2 c. honey
1 c. oil
2 c. cooked pumpkin, pureed
4 eggs, lightly beaten
3 c. whole wheat flour
2 T. cinnamon
3 t. baking powder
2 t. baking soda
2 t. almond extract
1 t. salt
1 c. chopped nuts
1 c. raisins

Mix all ingredients in a large bowl. Blend well.

Pour into a well-greased tube pan. Bake 1 hour and 25 mts. at 350.

Gina,.Fla (10:10:40) : Apple Caramel Cake

1/2 cup pecans
1/2 cup (1 stick) butter at room temperature
1 cup sugar
2 eggs at room temperature
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon freshly ground nutmeg
1 teaspoon ground cardamom
3 McIntosh, Gravenstein, or Granny Smith apples, peeled, cored and finely chopped, plus 16 apple slices for garnish

Hot Caramel Sauce:
1/2 cup (1 stick) unsalted butter
1 cup packed light brown sugar
1/2 teaspoon salt
1 1/2 teaspoons pure vanilla extract
1/2 cup evaporated milk

1. Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan. In a blender or food processor, grind the pecans until fine.

2. In a large bowl, cream the butter and sugar together until fluffy. Add the eggs and beat until well blended. In a medium bowl, stir the flour, baking soda, salt, cinnamon, and nutmeg together. Stir the dry mixture into the wet mixture just until blended. Fold the apples and nuts in until blended.

3. Pour the batter into the prepared pan and smooth the top. Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Let cool on a wire rack for 15 minutes, then remove from the pan. The center may sink a bit.

4. To Make the Sauce: In a small saucepan, melt the butter with the brown sugar and salt over medium heat. Bring to a boil, whisking constantly. Remove from heat and whisk in the vanilla and milk. Set aside and keep warm. To make ahead, let cool and store in an airtight container in the refrigerator for up to 3 days. Reheat over barely simmering water.

5. To serve, cut the cake into 8 wedges. Ladle a large spoonful of the hot caramel sauce onto each of 8 dessert plates. Place a wedge of cake on top of the sauce. Garnish with a spoonful of whipped cream and 2 apple slices.