Praline pumpkin pie

Praline pumpkin pie

-2/3 cup nuts

-2/3 cup brown sugar

-4 tablespoons butter

-1 (9-inch) unbaked pie shell

*****

-2 eggs ,well beaten

-1 (16-ounce) can pumpkin

-2/3 cup brown sugar

-1 tablespoon all-purpose flour

-1/8 teaspoon nutmeg

-¼ teaspoon cloves

-½ teaspoon salt

-½ teaspoon ginger

-½ teaspoon cinnamon

-1 cup light cream or evaporated milk

In a small bowl,combine the 3 first ingredients.

Press the mixture into the bottom of the pie shell and bake 450*F for 10 minutes.Cool.

Combine the remaining ingredients and pour into the cooled pie shell.

Bake 325*F for 40-45 minutes.

Serve 8

Bon Appétit

Cinnamon rolls

Cinnamon rolls

For that recipe,if you like your rolls swimming in the syrup,double the syrup recipe.

Deeeeeeeeeeelicious

The dough

-2 3/4 cups all-purpose flour

-1/4 cup sugar

-1 teaspoon salt

-1 teaspoon dry instant yeast

-6 tablespoon melted butter

-1 egg

-3/4 cup warm milk (you can use warm water)

If you have you have a food processor,put all the ingredients in the bowl.Mix until the dough form a soft but not sticky ball.

Let the dough rise until doubled.

Meanwhile prepare the syrup.

-6 tablespoon butter

-4 tablespoon water

-2/3 cup packed brown sugar

-4 teaspoon cinnamon

-1/2 cup raisins (optional)

-1/2 cup nuts (optional)

In a small sauce pan melt the butter,and add the water,brown sugar and cinnamon.Stir until the mixture boils,and remove from the heat.

Grease a 9 by 13 inches baking pan.

Roll the dough into a 9 by 15 inches rectangle.

Spread half of the syrup over the rectangle,and pour the remaining syrup in the bottom of the prepared pan.

Sprinkle raisins and nuts over all.

Roll the dough starting with the 15 inches side.

Cut into 1 1/4 inches slices and place cut-side down on the syrup in the prepared pan.

Cover and let rise until doubled in bulk.

Bake in a 350' oven for about 25-30 minutes.

To serve,invert the rolls in a serving platter.

Bon Appétit

Lemon chess pie

Lemon chess pie

Rich and not for the calorie-shy

-1 cup butter

-2 cups sugar

-1 tablespoon cornstarch

-4 eggs

-2 teaspoons grated lemon peel

-7 tablespoons lemon juice

-9-inch unbaked pie shell

Cream butter,sugar and cornstarch until light and fluffy.

Add eggs,one at the time.

Blend in lemon peel and juice.

Pour into 9-inch unbaked pie shell.

Bake at 350*F ,40-45 minutes,until filling is set.

Let cool at least 2 hours before cutting.

Bon Appétit

Old-Fashioned apple pie

The dough

-2½ cups all-purpose flour

-1 tablespoon sugar

-1 teaspoon salt

-½ cup unsalted butter,chilled and cut into 1-inch pieces

-½ cup lard or vegetable shortening,chilled and cut into 1-inch pieces

-1 large eggs,beaten

-¼ cup very cold water

In a large bowl,stir together the flour,sugar and salt.

Add the butter and the lard.

Using your fingertips or a pastry blender,work the fat into the flour until the mixture forms pieces the size of peas(it is all right if there are a few larger or smaller pieces).

Combine the beaten egg and cold water.

While stirring lightly with a fork,add the egg and water to the flour mixture in a fast,steady stream.

Empty the dough onto a flat work surface,press and push the dough,with the heel of your hand, just until it holds together.

Shape the dough into a 6-inch disk,wrap the dough and refrigerate for at least 2 hours or overnight.

　

Old-Fashioned apple pie

-3 pounds apples

-¼ cup light brown sugar

-¼ cup sugar

-2 tablespoons cornstarch

-¾ teaspoon ground cinnamon

-Pinch of nutmeg

-1½ tablespoons lemon juice

-2 tablespoons unsalted butter,softened

Quarter,core, and peel the apples.Cut each apple into 12 wedges.They will make about 8 cups.

In a small bowl,stir together the sugars,cornstarch and spices.

Add the lemon juice and the sugar mixture to the apple slices and mix until they are evenly coated.

Line a 9-inch pie plate with the bottom crust and mound the apple filling into it.

Trim the bottom crust to a ½-inch overhang.Dot the filling with butter.

Arrange the top crust over the apples,patting the crust gently with your hands.

Leave a 1-inch edge.Fold the top crust under the edge of the bottom crust and flute the edges decoratively.

With a sharp knife,make 5 or 6 steam vents,each ¾-inch long,around the center of the top crust.

Bake in the oven 350*F for 1 hour.

10 minutes before the end of the baking time,brush the top with egg glaze(beat 1 egg with 3 tablespoon cold water) and sprinkle with sugar.

The pie is done when the pastry is golden brown and the juices are bubbling.

Serve with vanilla ice cream.

Bon Appétit

Applesauce cake

Applesauce cake

-½ cup butter,softened (can use margarine)

-1 cup sugar

-1 egg

-1 cup unsweetened applesauce (I do my own applesauce)

-1 teaspoon cinnamon

-1 teaspoon allspice

-½ teaspoon cloves

-2 cups all-purpose flour

-1 teaspoon baking soda

-½ teaspoon salt

Greased a 9by13-inch glass baking dish.

In a large bowl,cream together the butter and sugar,beat in the egg.

Stir in the applesauce and spices.

In a seperate bowl,sift together the flour,baking soda and salt.

Add the dry ingredients to the applesauce mixture and beat just until mix.

Pour the batter into the baking dish and bake at 350*F for 35-40 minutes.

Let cool and
BON APPÉTIT

There is no nuts,good to bring at school in the lunch box.

Peanut butter cake

Peanut butter cake

Children will love this cake and so will adults.

If you need a special party cake,this is it.

-2 cups all-purpose flour

-2 teaspoon baking powder

-¼ teaspoon salt

-¾ cup unsalted butter,at room temperature

-1¼ cup sugar

-2 eggs

-¾ cup creamy peanut butter

-1 tablespoon vanilla

-1 cup milk

-Chocolate frosting and peanut butter filling (recipe below)

-Chocolate glaze (recipe below)

Grease two 9-inch round cake pans.Line bottoms with waxed paper circles.

Dust sides with flour,tapping out excess.

Stir together the flour,baking powder and salt in a bowl.

In a large bowl,beat the butter until smooth.

Gradually beat in sugar until light and fluffy,beat in eggs ,one at the time.

Beat in the peanut butter and vanilla.

Beat in the flour and the milk,alternately in three additions,beginning and ending with the flour.

Scrape into prepared pans.

Bake in preheated oven 350*F for 25-30 minutes or until wooden pick inserted in center comes out clean.

Cool cakes in pans on wire rack for 15 minutes.

Invert cakes onto wire rack and cool completely,remove waxed paper.

Place one cake layer on serving plate,spread top with peanut butter filling.

Place second layer on top,frost top and sides with chocolate frosting.

Pour the chocolate glaze over top; tip plate in swirling motion so glaze drips down sides of the cake.

Chocolate frosting and peanut butter filling

-¾ cup unsalted butter,at room temperature

-1¼ cup confectioner's sugar (icing sugar)

-2 tablesppons milk

-1 teaspoon vanilla

-½ cup creamy peanut butter

-½ cup chocolate glaze (recipe follows)

In a large bowl,beat the butter until smooth,gradually beat in the icing sugar until smooth.

Add milk and vanilla;beat at high speed until very light and fluffy.

Peanut butter filling: ½ cup butter mixture,stir in the peanut butter.

Chocolate frosting: Stir in ½ cup chocolate glaze in the remaining butter mixture.

Chocolate glaze

-1 cup semisweet chocolate chips

-¼ cup water

-2 tablespoons unsalted butter,at room temperature

-1 teaspoon vanilla

Melt chocolate with water,butter and vanilla in top of double boiler over hot water.

Stir until smooth,cool completely.

Use ½ cup glaze for the chocolate frosting,reserve the remaining glaze to pour over the cake.

Gently reheat the glaze if it becomes too thick to pour.

Bon Appétit

Banana pecan pie

Banana pecan pie

(Makes one 9-inch pie)

-1 large banana,cubed

-1 cup chopped toasted pecans

-1 cup firmly packed light brown sugar

-3 eggs,beaten

-½ cup light corn syrup

-¼ cup melted unsalted butter

-2 tablespoons rum

-1 teaspoon cinnamon

-¼ teaspoon salt

Blend all ingredients with spatula and pour into pie shell.

Bake at 375*F 45 minutes,until crust is golden and filling is set.

Let cool at least 2 hours before cutting.

The dough

-2½ cups all-purpose flour

-1 tablespoon sugar

-1 teaspoon salt

-½ cup unsalted butter,chilled and cut into 1-inch pieces

-½ cup lard or vegetable shortening,chilled and cut into 1-inch pieces

-1 large eggs,beaten

-¼ cup very cold water

In a large bowl,stir together the flour,sugar and salt.

Add the butter and the lard.

Using your fingertips or a pastry blender,work the fat into the flour until the mixture forms pieces the size of peas(it is all right if there are a few larger or smaller pieces).

Combine the beaten egg and cold water.

While stirring lightly with a fork,add the egg and water to the flour mixture in a fast,steady stream.

Empty the dough onto a flat work surface,press and push the dough,with the heel of your hand, just until it holds together.

Shape the dough into a 6-inch disk,wrap the dough and refrigerate for at least 2 hours or overnight.

Bon Appétit