Home Party Dessert Recipe
11/21/2012
Caramel Pumpkin Pie Swirled with Creme Fraiche
Crust:
1 1/2 cups all-purpose flour
2 T sugar
1/2 t salt
3/4 cup unsalted butter, chilled, cut up
1/4 cup ice water
Filling:
1 cup heavy whipping cream
1/2 cup caramel sauce
1 15oz can pure pumpkin
1/4 cup packed dark brown sugar
1 1/2 t ground cinnamon
3/4 t ground ginger
1/4 t ground cloves
1/4 t ground nutmeg
1/2 t salt
2 eggs
3 T creme fraiche or sour cream, room temperature
Topping:
3/4 cup heavy whipping cream
1/4 cup creme fraiche or sour cream
1 T sugar
1/4 cup caramel sauce
>how to make<
(for crust)
*Pulse flour, 2 T sugar and 1/2 t salt in food processor until combined.
*Add butter; pulse 8 to 10 seconds or until mixture resembles coarse crumbs with some pea-size pieces.
*Add water; pulse just until dough begins to clump slightly.
*Shape into flat round; cover and refrigerate 30 to 40 minutes or until chilled.
*On lightly floured surface, roll dough into 12" round.
*Line 9" pie pan with dough.
*Trim overhang to 1/2"; fold under.
*Flugte edges.
*Prick crust all over with fork.
*Cover and freeze 10 minutes or until firm.
*Meanwhile, heat oven to 375 degrees.
*Line crust with foil; fill with pie weights or dried beans.
*Bake 20 minutes; remove foil and pie weights.
*Bake an additional 15 minutes or until crust is light golden brown.
*Cool completely on wire rack.
(for filling)
*Gently warm 1 cup cream and 1/2 cup caramel sauce in small saucepan over medium to medium low heat 1 to 2 minutes or until caramel is melted and mixture is smooth, stirring constantly.
*Whisk pumpkin, brown sugar, cinnamon, ginger, cloves, nutmeg and 1/2 t salt in medium bowl until smooth.
*Whisk in eggs until blended.
*Whisk in caramel mixture.
*Pour into crust.
*Drop 3 T creme fraiche by teaspoonfuls over pumpkin filling; run thin knife gently through filling to swirl.
*Cover edges of crust with foil.
*Bake 45 to 50 minutes or until filling is slightly set but center jiggles slightly when pan is tapped.
*Cool completely on wire rack.
(for topping)
*Beat all topping ingredients except caramel sauce in medium bowl at medium high speed until soft peaks form.
*Top each serving with whipped cream mixture; drixxle with 1/4 cup caramel sauce.
*Store in refrigerator.
*Serve at room temperature.
-serves 8-
Note: This recipe was taken from cookingclub.com
Crust:
1 1/2 cups all-purpose flour
2 T sugar
1/2 t salt
3/4 cup unsalted butter, chilled, cut up
1/4 cup ice water
Filling:
1 cup heavy whipping cream
1/2 cup caramel sauce
1 15oz can pure pumpkin
1/4 cup packed dark brown sugar
1 1/2 t ground cinnamon
3/4 t ground ginger
1/4 t ground cloves
1/4 t ground nutmeg
1/2 t salt
2 eggs
3 T creme fraiche or sour cream, room temperature
Topping:
3/4 cup heavy whipping cream
1/4 cup creme fraiche or sour cream
1 T sugar
1/4 cup caramel sauce
>how to make<
(for crust)
*Pulse flour, 2 T sugar and 1/2 t salt in food processor until combined.
*Add butter; pulse 8 to 10 seconds or until mixture resembles coarse crumbs with some pea-size pieces.
*Add water; pulse just until dough begins to clump slightly.
*Shape into flat round; cover and refrigerate 30 to 40 minutes or until chilled.
*On lightly floured surface, roll dough into 12" round.
*Line 9" pie pan with dough.
*Trim overhang to 1/2"; fold under.
*Flugte edges.
*Prick crust all over with fork.
*Cover and freeze 10 minutes or until firm.
*Meanwhile, heat oven to 375 degrees.
*Line crust with foil; fill with pie weights or dried beans.
*Bake 20 minutes; remove foil and pie weights.
*Bake an additional 15 minutes or until crust is light golden brown.
*Cool completely on wire rack.
(for filling)
*Gently warm 1 cup cream and 1/2 cup caramel sauce in small saucepan over medium to medium low heat 1 to 2 minutes or until caramel is melted and mixture is smooth, stirring constantly.
*Whisk pumpkin, brown sugar, cinnamon, ginger, cloves, nutmeg and 1/2 t salt in medium bowl until smooth.
*Whisk in eggs until blended.
*Whisk in caramel mixture.
*Pour into crust.
*Drop 3 T creme fraiche by teaspoonfuls over pumpkin filling; run thin knife gently through filling to swirl.
*Cover edges of crust with foil.
*Bake 45 to 50 minutes or until filling is slightly set but center jiggles slightly when pan is tapped.
*Cool completely on wire rack.
(for topping)
*Beat all topping ingredients except caramel sauce in medium bowl at medium high speed until soft peaks form.
*Top each serving with whipped cream mixture; drixxle with 1/4 cup caramel sauce.
*Store in refrigerator.
*Serve at room temperature.
-serves 8-
Note: This recipe was taken from cookingclub.com
Labels: Caramel Pumpkin Pie recipe, pie recipe, pumpkin pie recipe
11/08/2012
Lemon Poppy Seed Angel Food Cake
Cake:
1 1/2 cups egg whites
2 T lemon pudding mix
1 1/2 t cream of tartar
2 T poppy seeds
2 1/4 cups sugar
1 1/2 sups cake flour
2 t vanilla
1 t lemon extract
Icing:
2 cups powdered sugar
2 t lemon extract
2 oz cream cheese
1 T poppy seeds
>how to make<
(for cake)
*Sift flour and 3/4 cup sugar. Set aside.
*Beat egg whites until frothy.
*Add cream of tartar.
*Beat until stiff.
*Add 1 1/2 cups sugar at low speed, fold in extracts.
*Sift flour mixture and pudding over egg whites.
*Gently fold in poppy seeds.
*Pour in ungreased tube pan.
*Bake at 350 degrees for 35~40 minutes.
*Cool in pan.
(for icing)
*Beat until smooth.
*Spread on cooled cake.
*Sprinkle with seeds.
*Garnish with sliced lemons, if you like.
Note: This recipe is 1st Place recipe by Pam Foor from 2011 Angel Food Cake Contest in Bedford County.
Cake:
1 1/2 cups egg whites
2 T lemon pudding mix
1 1/2 t cream of tartar
2 T poppy seeds
2 1/4 cups sugar
1 1/2 sups cake flour
2 t vanilla
1 t lemon extract
Icing:
2 cups powdered sugar
2 t lemon extract
2 oz cream cheese
1 T poppy seeds
>how to make<
(for cake)
*Sift flour and 3/4 cup sugar. Set aside.
*Beat egg whites until frothy.
*Add cream of tartar.
*Beat until stiff.
*Add 1 1/2 cups sugar at low speed, fold in extracts.
*Sift flour mixture and pudding over egg whites.
*Gently fold in poppy seeds.
*Pour in ungreased tube pan.
*Bake at 350 degrees for 35~40 minutes.
*Cool in pan.
(for icing)
*Beat until smooth.
*Spread on cooled cake.
*Sprinkle with seeds.
*Garnish with sliced lemons, if you like.
Note: This recipe is 1st Place recipe by Pam Foor from 2011 Angel Food Cake Contest in Bedford County.
Labels: Angel Food Cake recipe, contest winning cake recipe, lemon poppy seed cake recipe
