Silky Pumpkin Pie

Adapted from Smitten Kitch recipe site who adapted from Cooks Illustrated.


2 cups half & half
3 large egs plus 2 large egg yolks
2 teaspoons vanilla
3 cups pumpkin puree
3/4 cup sugar
1/4 cup maple syrup
1 1/2 teaspoons grated fresh ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 teaspoon salt

1 pie crust in a 9 inch pie pan. Chill. Blind bake at 400 degrees for 15 minutes. Remove weights and bake additional 10 minutes. Remove from oven

While shell is baking, whisk cream, milk, eggs, yolks and vanilla. Combine pumpkin, sugar, syrup, ginger, spices and salt in saucepan. Bring to a sputtering simmer for 20 minutes. Remove from heat.

Whisk in cream mixture. Strain and press solids through strainer. Re-shick and transfer to the still warm, pre-baked shell. Return to the overn and bak for 10 minutes. Reduce heat to 300 minutes and bake 30 minutes longer or until set. Cool on counter 2-3 hours. Then chill.

Gingerbread & Pumpkin Trifle

Gingerbread
from Gramercy Tavern/Claudia Fleming

1 cup Guinnus Stout
1 cup dark molasses
1/2 teaspoon baking soda
3 cups flour
1 1/2 teaspoons baking powder
2 tablespoons ginger
1 teaspoon cinnamon
1/4 tespoon cloves
1/4 teaspoon nutmeg
pinch cardamom
3 large eggs
1 cup packed brown sugar
1 cup sugar
3/4 cup oil

Heat oven to 350 and butter/floud bundt pan.

Bring beer and molasses to a boil in a large saucepan and remove from heat.  whisk in baking soda then cool.

Sift together the flour, baking powder and spices in a large bowl.  Whisk eggs and sugars.  Whisk in oil then molasses mixture.  Add to flour mixture and whisk just until combined.

Pour into pan & rap on counter to eliminate air.  Bake about 50 minutees or until tests done.  Cook completely.
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2 boxes of intant vanilla pudding
3 1/3 cups eggnog
1/4 teaspoon nutmeg

Whisk togehter & set aside.

Whip 1 pint of heavy cream and gently fold into the pudding.  Set aside.
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Whip 1 1/2 pints of heavy cream sweetened with 3 tablespoons sugar and 1 teaspoon vanilla.  Set aside.
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1 Jar pumpkin butter.
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In a trifle bowl layer gingerbread, 1/4 cup pumpkin butter, 1/3 pudding mixture and 1/3 whipped cream.  Continue until there are 3 layers in the bowl.  The top layer should be whipped cream.  Garnish with crystalized whipped cream, drizzled pumpkin butter and cake crumbs (you can even toast these until they're browned and crispy).

Chococlate Pudding Pie

1/4 cup cornstarch
1/3 cup sugar
3 tablespoons unseetened cocoa powder
1/4 teaspoon salt
3 cups whole milk
4 ounces bittersweet chococlate, chopped
1 teaspoon vanilla
1 cup chilled heavy cream
2 tablespoons sugar

Prepare and bake a pie crusk using the blind baking method.  Cool.

Whisk cornstarch, 1/3 cup sugar, cocoa powder and sale in a 2 qt saucepan.  Gradually whisk in milk.  Bring to a boil over medium heat, wishking constantly.  Then boil, whisking constantly for 2 minutes until thick.  Remove from heat and whisk in the chocolate and vanilla until smooth.

Pour filling into shell and chill.  Sover the surface with plastic wrap directly on the top.

Beat whipped cream with the sugar and serve with pie.

Adapted from recipe from Smitten Kitchen recipe site who took it from Gormet Magazine

Pecan Tarts

6 ounces cream cheese
1 cup butter
2 cups flour

Mix together and shape into a ball.  Chill.  Roll out to about 1/4 inch thick and cut circles to fit into muffin tins.  Place tins into fridge to chill.

2 eggs
1 1/2 cup packed brown sugar
1 teaspoon cinnamon
2 tablespoons corn syrup
2 teaspoons vanilla
whole & chopped pecans

Mix all but the pecans well and set aside.  Put 2 tabelspoons chopped pecans into each lined muffin tin.  Distribute filling mixture into all 24 tins.  Add 1 whole pecan on top of each tin. 

Bake at 350 for 25-30 minutes.

Adapted from a recipe at Tasty Kitchen recipe site  by Mollylouise

Bavarian Style Apple Torte

3/4 cup butter, softened
1 teaspoon vanilla
1 1/2 cups flour 1/2 cup sugar

Cream the butter & sugar together. Add the vanilla and mix in the flour. Press into a 9 inch spring form pan.

2 (8oz) packages cream cheese
1/4 cup sugar
2 eggs
1 teaspoon vanilla

Mix cream cheese and the sugar. Add eggs one at a time and then vanilla. Pour over crust in pan.

3 cups apples - peeled, cored and sliced
1 teaspoon cinnamon
1/2 cup sugar

Mix well and pour evenly over the filling. Bake at 350 for about 55 minutes, or until filling is set.

This was a HUGE hit. Pete decided that it was almost the same as his mother's apple torte. And he's requested it again. We had a nice Sunday dinner of roasted chicken, potatoes and bread. I also had roasted carrots & butternut squash.