Home Party Dessert Recipe
10/25/2010
Pumpkin-Praline Pie
1 9"pie shell, chilled in pie plate for 30 minutes
Pumpkin Filling:
1 15oz can pumpkin puree
3/4 cup packed dark brown sugar
2 t ground cinnamon
1 t ground ginger
1/2 t ground allspice
pinch ground cloves
1/2 t salt
1 cup evaporated milk
3 large eggs
2 t vanilla extract
Praline Topping:
1 cup finely chopped pecans
1/2 cup packed dark brown sugar
pinch salt
2 t dark corn syrup
1 t vanilla extract
2 t granulated sugar
>how to make<
(for the pie shell)
*Adjust oven rack to middle position and heat oven to 350 degrees.
*Line pie shell with foil, cover with 2 cups pie weights, and bake until dough under foil dries out, 20 to 25 minutes.
*Remove pie shell from oven(keep oven on) and set aside.
(Shell can be cooled, wrapped in plastic, and stored at room temperature for 1 day.)
(for the filling)
*Puree pumpkin, brown sugar, spices, and salt in food processor until smooth, about 1 minute.
*Cook mixture in large saucepan over medium-high heat until sputtering and thickened, about 4 minutes, and remove from heat.
*Meanwhile, put pie shell back in oven to warm.
*Whisk evaporated milk into pumpkin mixture, then whisk in eggs and vanilla.
*Pour filling into warmed pie shell and bake until filling is puffed and cracked around edges and center barely jiggles when pie is shaken about 35 minutes.
(for the topping)
*While pie is baking, toss pecans, brown sugar, and salt in bowl.
*Add corn syrup and vanilla, using fingers to ensure that ingredients are well blended.
*Scatter topping evenly over puffed filling and sprinkle with granulated sugar.
*Bake until pecans are fragrant and topping is bubbling around edges, about 10 minutes.
*Cool pie completely on wire rack, at least 2 hours.
(Pie can be refrigerated for up to 2 days.)
*Serve pie at room temperature.
Note: This recipe was taken from "Cookcountry".
-serves 8 to 10-
1 9"pie shell, chilled in pie plate for 30 minutes
Pumpkin Filling:
1 15oz can pumpkin puree
3/4 cup packed dark brown sugar
2 t ground cinnamon
1 t ground ginger
1/2 t ground allspice
pinch ground cloves
1/2 t salt
1 cup evaporated milk
3 large eggs
2 t vanilla extract
Praline Topping:
1 cup finely chopped pecans
1/2 cup packed dark brown sugar
pinch salt
2 t dark corn syrup
1 t vanilla extract
2 t granulated sugar
>how to make<
(for the pie shell)
*Adjust oven rack to middle position and heat oven to 350 degrees.
*Line pie shell with foil, cover with 2 cups pie weights, and bake until dough under foil dries out, 20 to 25 minutes.
*Remove pie shell from oven(keep oven on) and set aside.
(Shell can be cooled, wrapped in plastic, and stored at room temperature for 1 day.)
(for the filling)
*Puree pumpkin, brown sugar, spices, and salt in food processor until smooth, about 1 minute.
*Cook mixture in large saucepan over medium-high heat until sputtering and thickened, about 4 minutes, and remove from heat.
*Meanwhile, put pie shell back in oven to warm.
*Whisk evaporated milk into pumpkin mixture, then whisk in eggs and vanilla.
*Pour filling into warmed pie shell and bake until filling is puffed and cracked around edges and center barely jiggles when pie is shaken about 35 minutes.
(for the topping)
*While pie is baking, toss pecans, brown sugar, and salt in bowl.
*Add corn syrup and vanilla, using fingers to ensure that ingredients are well blended.
*Scatter topping evenly over puffed filling and sprinkle with granulated sugar.
*Bake until pecans are fragrant and topping is bubbling around edges, about 10 minutes.
*Cool pie completely on wire rack, at least 2 hours.
(Pie can be refrigerated for up to 2 days.)
*Serve pie at room temperature.
Note: This recipe was taken from "Cookcountry".
-serves 8 to 10-
Labels: Halloween pie recipe, pie recipe, pumpkin pie recipe
10/03/2010
Cantaloupe Yogurt Mousse
32 oz low-fat vanilla yogurt
3 1/2 cups peeled, seeded cantaloupe chunks
2 T granulated sugar
1/4 t ground ginger
1 cup fresh blueberries
thin cantaloupe slices
>how to make<
*Line a large strainer with cheesecloth or a triple layer of white paper towels.
*Place the strainer over a large bowl to catch the whey that will drain off.
*Spoon the yogurt into the strainer.
*Cover with plastic wrap and refrigerate at least 24 hours, until very thick.
*Discard the whey.
*In a food processor or blender, process the cantaloupe with on/off turns until fairly smooth but some small chunks still remain.
*Put the drained yogurt into a medium-size bowl.
*Add the cantaloupe, sugar, and ginger.
*Stir until well blended.
*Stir in the blueberries.
*Cover and chill for at least 30 minutes.
(The mousse can be made up to this point and refrigerated up to 2 days.
*To serve, spoon the mousse into stemmed glasses.
*Garnish with melon wedges.
32 oz low-fat vanilla yogurt
3 1/2 cups peeled, seeded cantaloupe chunks
2 T granulated sugar
1/4 t ground ginger
1 cup fresh blueberries
thin cantaloupe slices
>how to make<
*Line a large strainer with cheesecloth or a triple layer of white paper towels.
*Place the strainer over a large bowl to catch the whey that will drain off.
*Spoon the yogurt into the strainer.
*Cover with plastic wrap and refrigerate at least 24 hours, until very thick.
*Discard the whey.
*In a food processor or blender, process the cantaloupe with on/off turns until fairly smooth but some small chunks still remain.
*Put the drained yogurt into a medium-size bowl.
*Add the cantaloupe, sugar, and ginger.
*Stir until well blended.
*Stir in the blueberries.
*Cover and chill for at least 30 minutes.
(The mousse can be made up to this point and refrigerated up to 2 days.
*To serve, spoon the mousse into stemmed glasses.
*Garnish with melon wedges.
Labels: cantaloupe dessert recipe, mousse recipe, yougurt dessert recipe
