Home Party Dessert Recipe
11/29/2015
Chestnut & Orange Square
1 large orange
8 oz peeled, cooked chestnuts, sieved
or 1(15oz)can unsweetened chestnut puree
3 eggs, separated
3/4 cup light brown sugar
2 T powdered sugar
1 2/3 cup whipping cream
1/4 cup Cointreau
>how to make<
*Preheat oven to 350 degrees.
*Grease and line a 13" x 9" baking pan, extending paper 1/2" above sides.
*Cut a few strips of peel from the orange, cut into shreds and blanch 1 minute; drain and set aside.
*Squeeze juice from orange.
*In a blender or food processor fitted with the metal blade, process 2 T orange juice with sieved chestnuts, chestnut puree, egg yolks and brown sugar.
*Turn into a large bowl.
*Whisk egg whites until fairly stiff; fold 2 T into chestnut mixture to lighten it, then carefully fold in remainder.
*Turn into prepared pan and spread evenly.
*Bake 25 to 30 minutes, until firm.
*Cool slightly, then cover with a clean damp towel and cool.
*Whip 1 cup whipping cream with 2 T Cointreau.
*Cut the cake in half, and spread the cream filling onto one half.
*Put the other half on top of it.
*To make sauce, mix remaining Cointreau and orange juice with grated peel and remaining whipping cream.
*Pour onto individual plates, place a square of cake on top.
-serves 8-
Note: I adapted the recipe from "The Step-by-Step Family Cookbook".
1 large orange
8 oz peeled, cooked chestnuts, sieved
or 1(15oz)can unsweetened chestnut puree
3 eggs, separated
3/4 cup light brown sugar
2 T powdered sugar
1 2/3 cup whipping cream
1/4 cup Cointreau
>how to make<
*Preheat oven to 350 degrees.
*Grease and line a 13" x 9" baking pan, extending paper 1/2" above sides.
*Cut a few strips of peel from the orange, cut into shreds and blanch 1 minute; drain and set aside.
*Squeeze juice from orange.
*In a blender or food processor fitted with the metal blade, process 2 T orange juice with sieved chestnuts, chestnut puree, egg yolks and brown sugar.
*Turn into a large bowl.
*Whisk egg whites until fairly stiff; fold 2 T into chestnut mixture to lighten it, then carefully fold in remainder.
*Turn into prepared pan and spread evenly.
*Bake 25 to 30 minutes, until firm.
*Cool slightly, then cover with a clean damp towel and cool.
*Whip 1 cup whipping cream with 2 T Cointreau.
*Cut the cake in half, and spread the cream filling onto one half.
*Put the other half on top of it.
*To make sauce, mix remaining Cointreau and orange juice with grated peel and remaining whipping cream.
*Pour onto individual plates, place a square of cake on top.
-serves 8-
Note: I adapted the recipe from "The Step-by-Step Family Cookbook".
11/15/2015
Pumpkin Butterscotch Pie
(for Crust)
1 1/4 cups all purpose flour
1/2 t sugar
1/4 t salt
10 T chilled unsalted butter, cut into 1/2" cubes
3 T ice water
(for Filling)
3/4 cup packed golden brown sugar, divided
2 T unsalted butter
1/4 t cup Scotch
1 1/4 cups heavy whipping cream
1 cup canned pure pumpkin
3 large eggs
1 t ground cinnamon
1/2 t ground ginger
1/4 t ground cloves
1/4 t ground allspice
(for Topping)
1 cup chilled heavy whipping cream
1 T sugar
1 T Scotch
>how to make<
(for Crust)
1 1/4 cups all purpose flour
1/2 t sugar
1/4 t salt
10 T chilled unsalted butter, cut into 1/2" cubes
3 T ice water
(for Filling)
3/4 cup packed golden brown sugar, divided
2 T unsalted butter
1/4 t cup Scotch
1 1/4 cups heavy whipping cream
1 cup canned pure pumpkin
3 large eggs
1 t ground cinnamon
1/2 t ground ginger
1/4 t ground cloves
1/4 t ground allspice
(for Topping)
1 cup chilled heavy whipping cream
1 T sugar
1 T Scotch
>how to make<
(for Crust)
*Mix flour, sugar, and salt in processor.
*Add butter, using on/off turns, process until very coarse meal forms.
*Add 3 T ice water; using on/off turns, process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
*Gather dough into ball, flatten into disk.
*Wrap and chill 1 hour.
*Roll out dough disk on floured surface to 12 to 13" round.
*Transfer to 9" diameter glass pie dish.
*Fold edges under and crimp decoratively.
*Chill crust at least 1 hour.
*Preheat oven to 350 degrees.
*Line crust with foil, fill with dried beans or pie weights.
*Bake 20 minutes.
*Remove foil and beans.
*Bake crust until just beginning to turn golden brown, piercing with fork if bubbles form, about 15 minutes longer.
*Cool crust completely on rack.
(for Filling)
*Combine 1/2 cup brown sugar, butter, and salt in medium saucepan, bring to boil over medium heat, stirring to dissolve sugar.
*Boil until deep brown, about 5 minutes.
*Remove from heat.
*Add Scotch, then cream (mixture will bubble vigorously) and whisk until smooth.
*Return to medium heat and stir until moist caramel bits dissolve.
*Strain butterscotch mixture into small bowl.
*Cool to room temperature, stirring occasionally.
*Whisk remaining 1/4 cup brown sugar and pumpkin in large bowl.
*Whisk in eggs, then cinnamon, ginger, cloves, and allspice.
*Add reserved butterscotch mixture, whisk to blend.
*Preheat oven to 350 degrees.
*Pour filling into crust.
*Bake pie until filling is just set, about 50 minutes.
*Cool to room temperature, about 3 hours.
(for Topping)
*Using electric mixer, beat cream, sugar, and Scotch in medium bowl until peaks form.
*Cut pie into wedges.
*Serve with dollops of whipped cream.
-serves 8-
Note: I tried this recipe from "bon appetite desserts".
