Home Party Dessert Recipe
5/26/2013
Peach and Blackberry Pie
(for best-ever pie crust)
2 1/2 all purpose flour
1 1/2 t sugar
1 t salt
1/2 cup shilled unsalted butter, cut into 1/2" cubes
1/2 cup solid vegetable shortening, cut into 1/2" pieces
5 T ice water
(for filling)
1 1/2 lbs ripe peaches
3 cups fresh blackberries
2/3 cup plus 1 T sugar
3 T all purpose flour
the above pie crust dough disks
heavy whipping cream or vanilla ice cream
>how to make<
(for crust)
*Blend flour, sugar, and salt in processor.
*Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal.
*Transger mixture to large bowl.
*Mix in 5 T ice water, adding more ice water by teaspoonfuls, needed, until moist clumps form.
*Gather dough into ball; divide in half.
*Flatten each half into disk.
*Wrap separately in plastic and chill at least 20 minutes.
(Let soften slightly at room temperature before rolling out.)
(for filling)
*Bring large saucepan of water to boil.
*Drop peaches into water; cook 30 seconds.
*Remove with slotted spoon.
*Rinse peaches under cold water to cool.
*Slip skins off peaches, then halve, pit, and slice.
*Preheat oven to 400 degrees.
*Mix peaches, blackberries, 2/3 cup sugar, and flour in large bowl; toss to blend.
*Roll out 1 dough disk on lightly floured surface to 12" round.
*Transfer to 9" diameter glass pie dish.
*Trim dough overhang to 1/2" .
*Spoon peach filling into crust.
*Roll out second dough disk on lightly floured surface to 12" round; drape over filling.
*Trik dough overhang to 1 1/2".
*Fold edged of top and bottom crusts under, pressing to seal.
*Crimp edges decoratively.
*Brush pie with cream and sprinkle with remaining 1 T sugar.
*Cut one 2" X in center of top crust to allow steam to escape during baking.
*Bake until crust is golden brown, peaches are tender when pierced with small sharp knife, and juices bubble thickly through X in crust, about 1 hour 10 minutes.
*Cool pie on rack at least 1 hour.
*Serve warm or at room temperature with vanilla ice cream.
-makes 8-
Note: I found this recipe in "bon appetit desserts".
(for best-ever pie crust)
2 1/2 all purpose flour
1 1/2 t sugar
1 t salt
1/2 cup shilled unsalted butter, cut into 1/2" cubes
1/2 cup solid vegetable shortening, cut into 1/2" pieces
5 T ice water
(for filling)
1 1/2 lbs ripe peaches
3 cups fresh blackberries
2/3 cup plus 1 T sugar
3 T all purpose flour
the above pie crust dough disks
heavy whipping cream or vanilla ice cream
>how to make<
(for crust)
*Blend flour, sugar, and salt in processor.
*Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal.
*Transger mixture to large bowl.
*Mix in 5 T ice water, adding more ice water by teaspoonfuls, needed, until moist clumps form.
*Gather dough into ball; divide in half.
*Flatten each half into disk.
*Wrap separately in plastic and chill at least 20 minutes.
(Let soften slightly at room temperature before rolling out.)
(for filling)
*Bring large saucepan of water to boil.
*Drop peaches into water; cook 30 seconds.
*Remove with slotted spoon.
*Rinse peaches under cold water to cool.
*Slip skins off peaches, then halve, pit, and slice.
*Preheat oven to 400 degrees.
*Mix peaches, blackberries, 2/3 cup sugar, and flour in large bowl; toss to blend.
*Roll out 1 dough disk on lightly floured surface to 12" round.
*Transfer to 9" diameter glass pie dish.
*Trim dough overhang to 1/2" .
*Spoon peach filling into crust.
*Roll out second dough disk on lightly floured surface to 12" round; drape over filling.
*Trik dough overhang to 1 1/2".
*Fold edged of top and bottom crusts under, pressing to seal.
*Crimp edges decoratively.
*Brush pie with cream and sprinkle with remaining 1 T sugar.
*Cut one 2" X in center of top crust to allow steam to escape during baking.
*Bake until crust is golden brown, peaches are tender when pierced with small sharp knife, and juices bubble thickly through X in crust, about 1 hour 10 minutes.
*Cool pie on rack at least 1 hour.
*Serve warm or at room temperature with vanilla ice cream.
-makes 8-
Note: I found this recipe in "bon appetit desserts".
Labels: peach and blackberry pie recipe, pie crust recipe, pie recipe
5/11/2013
Raspberry Banana Trifle
for Cake:
1 lb pound cake
6 T seedless red-raspberry jam
for Custard:
6 large eggs
3/4 cup sugar
1/3 cup cornstarch
4 cups milk
4 T butter
2 T vanilla extract
3 large ripe bananas, sliced
for Topping:
1 cup heavy whipping cream
2 T sugar
fresh raspberries for garnish
>how to make<
(for Cake)
*With serrated knife, cut crust from pound cake.
*Place cake on one long side; cut lenghwise into 4 equal slices.
*With small spatula, spread 2 T jam on top of 1 cake slece; top with another cake slice.
*Repeat with remaining jam and cake, edding with cake.
*Slice jam-layered cake crosswise into 1/4" thick slices, keeping slices together, then cut cake lengthwise in half down center. (You should have about 26 cake slices cut in half to make 52 half slices.)
(for Custard)
*In medium bowl, with wire whisk, beat eggs, sugar, and cornstarch; set aside.
*In 4-quart saucepan, heat milk just to boiling.
*While constantly beating with whisk, gradually pour about half of hot milk into egg mixture.
*Pour egg mixture back into milk in saucepan and cook over medium-low heat, whisking constantly, until mixture has thickened and begins to bubble around edge of pan.
*Simmer custard, whisking constantly, until it reaches a temperature of at least 160 degrees, about a minute.
*Remove saucepan from heat; stir in butter and vanilla.
(for Assembling)
*In 4-quart glass trifle dish or deep glass bowl, place 2 rows of cake slices around side of bowl, alternating horizontal and vertical placement of cake slices to make a checkerboard design.
*Place some cake slices in a single layer to cover bottom of bowl; top with one-third of sliced bananas.
*Spoon one-third of warm custard on top of bananas.
*Top with half of remaining bananas and half of remaining custard.
*Top with remaining cake, bananas, and custard.
*Press plastic wrap directly onto surface of custard to prevent skin from forming.
*Refrigerate 6 hours or overnight.
*Befor serving, prepare topping.
*In small bowl, with mixer at medium speed, beat cream and sugar until stiff peaks form.
*Remove plastic wrap from trifle; top trifle with whipped cream and garnish with raspberries.
-makes 12-
Note: I found this recipe in "Best-Loved Desserts" of Goodhousekeeping.
for Cake:
1 lb pound cake
6 T seedless red-raspberry jam
for Custard:
6 large eggs
3/4 cup sugar
1/3 cup cornstarch
4 cups milk
4 T butter
2 T vanilla extract
3 large ripe bananas, sliced
for Topping:
1 cup heavy whipping cream
2 T sugar
fresh raspberries for garnish
>how to make<
(for Cake)
*With serrated knife, cut crust from pound cake.
*Place cake on one long side; cut lenghwise into 4 equal slices.
*With small spatula, spread 2 T jam on top of 1 cake slece; top with another cake slice.
*Repeat with remaining jam and cake, edding with cake.
*Slice jam-layered cake crosswise into 1/4" thick slices, keeping slices together, then cut cake lengthwise in half down center. (You should have about 26 cake slices cut in half to make 52 half slices.)
(for Custard)
*In medium bowl, with wire whisk, beat eggs, sugar, and cornstarch; set aside.
*In 4-quart saucepan, heat milk just to boiling.
*While constantly beating with whisk, gradually pour about half of hot milk into egg mixture.
*Pour egg mixture back into milk in saucepan and cook over medium-low heat, whisking constantly, until mixture has thickened and begins to bubble around edge of pan.
*Simmer custard, whisking constantly, until it reaches a temperature of at least 160 degrees, about a minute.
*Remove saucepan from heat; stir in butter and vanilla.
(for Assembling)
*In 4-quart glass trifle dish or deep glass bowl, place 2 rows of cake slices around side of bowl, alternating horizontal and vertical placement of cake slices to make a checkerboard design.
*Place some cake slices in a single layer to cover bottom of bowl; top with one-third of sliced bananas.
*Spoon one-third of warm custard on top of bananas.
*Top with half of remaining bananas and half of remaining custard.
*Top with remaining cake, bananas, and custard.
*Press plastic wrap directly onto surface of custard to prevent skin from forming.
*Refrigerate 6 hours or overnight.
*Befor serving, prepare topping.
*In small bowl, with mixer at medium speed, beat cream and sugar until stiff peaks form.
*Remove plastic wrap from trifle; top trifle with whipped cream and garnish with raspberries.
-makes 12-
Note: I found this recipe in "Best-Loved Desserts" of Goodhousekeeping.
Labels: Trifle recipe
