Desserts...

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Cowinkie
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Joined: Wed Jul 09, 2008 8:52 pm
Location: Valley in the Desert

Desserts...

Postby Cowinkie » Wed Nov 06, 2013 12:48 pm

Winter Fruit and Walnut Pie

1 Cup fresh or frozen cranberries
1 cup golden raisins
2 cups roughly chopped peeled tart apples such as Granny Smith
2 tbsp cornstarch'
2 tabsp butter, cut into small piesces
zest of one orange
1/3 cup orange juice
1/2 tsp cinnamon
1/4 nutmeg
1/8 ground allspice
3/4 cup plus 2 tsp sugar
1 double-crust pie shell, homemade or store bought
1 cup toasted walnut pieces
1 tbsp whole milk
sweetened whipped cream

1. Preheat oven to 425* Put cranberries, raisins, apples, and 3/4 cup water ina medium saucepan. Heat over hight heat until boiling and fruit starts to soften, about 4 minutes.

2. Mix cornstarch with 1/4 cold water. Stir into boiling fruit; mixture will thicken slightly. Remove from heat and add butter, zest, juice, spices, and 3/4 sugar.

3. Line a 9-in pie pan with one of the crusts. Sprinkle crust evenly with walnuts, pressing gently so they adhere to dough .Fill crust with walnuts, pressing gently so they adhere to dough. Fill crust with fruit mixture. Lay second crust over the top. trim edges to seal and cut a few decorative steam holes in the top crust. Brush with milk and sprinkle with remaining 2 tsp. sugar.

4. Set pie on foil-lined baking sheet and put on bottom rack of oven. Back 10 minutes, then reduce oven temperature to 375*. Back until golden brown and juices are bubbling around edge, 35-45 minutes total (check halfway through and cover rim with foil if crust is getting too dark) Let cool 30 minutes before cutting. Serve with whipped cream.

Enjoy....
Live boldly, take risk, no regrets...Jillian Michaels

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Ivy
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Joined: Thu Sep 06, 2012 9:46 pm
Location: United States

Re: Desserts...

Postby Ivy » Fri Apr 04, 2014 11:14 pm

Pumpkin Bread

(We baked this as a Brownie Troop, with our Brownies and gave each parent a loaf when they came to pick their girls up. :D

[color=#800000]1 1/2 cups sugar
1/4 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon soda
1/2 teaspoon EACH- cinnamon & nutmeg
1/2 cup oil
1 cup pumpkin
1/2 cup water
2 eggs
1/2 cup chopped walnuts

Stir all together in bowl.
Pour into 1 large bread pan or into 2 small bread pans; (greased).

Bake 1 1/2 hours at 325*.

ENJOY! :D
[/color]
Touch the earth, love the earth, her plains, her valleys, her seas. Rest your soul in her solitary places. ~Henry Beston

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Ivy
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Joined: Thu Sep 06, 2012 9:46 pm
Location: United States

Re: Desserts...

Postby Ivy » Sat Jun 14, 2014 11:18 pm

Pumpkin Gingersnap Dessert

1 1/2 c. finely crushed gingersnaps, (about 32)
1/4 c. butter or margarine, melted
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg

Filling: 2 pkgs. (3 - 4 oz. each) instant vanilla pudding mix
1 1/2 c. cold milk
1 can (15 oz.) solid-pack pumpkin
1 1/2 tsp. ground cinnamon
1/2 tsp. each ground ginger, cloves & nutmeg
2 c. whipped topping

Topping: 1 1/2 c. evaporated milk
1 c. packed brown sugar
1 c. chopped pecans
2 tsp. vanilla extract

Combine the 1st 4 ingredients; press onto the bottom of a greased 13-inch x 9-inch baking pan. Bake at 350* for 8 minutes; cool completely. For filling, beat pudding mixes & milk in a mixing bowl. Add pumpkin, cinnamon, ginger, cloves, and nutmeg; mix well. Fold in whipped topping. Pour over crust. Chill for at least 4 hours. For topping, in a saucepan, bring milk and brown sugar to a boil over low heat. Cool and stir for 6 - 8 minutes or until mixture thickens. Remove from heat; stir in pecans & vanilla. Cool to room temperature. Cut dessert into squares; drizzle with topping.
YIELD: 16 servings. ENJOY. It's a recipe from DMIL's old recipe file box. :D
Touch the earth, love the earth, her plains, her valleys, her seas. Rest your soul in her solitary places. ~Henry Beston

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Ramblinrose
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Posts: 1693
Joined: Sun Jun 29, 2014 12:43 pm
Location: Valley in the Desert

Re: Desserts...

Postby Ramblinrose » Fri Jul 04, 2014 9:20 pm

Ramblinrose's Blueberry Muffins

1/2 cup unsalted butter, melted and cooled slightly
2 eggs
1/2 cup whole milk
1 tsp vanilla
2 cups unbleached all-purpose flour
3/4 cup plus 1 tsp sugar, divided
2 tsp baking powder
1/2 tsp salt
2 1/2 cups fresh blueberries

Heat over to 375*. Line 12-cup muffin pan with paper liners. Whisk butter, eggs, and milk in a bowl. Combine flour, 3/4 sugar, baking powder and salt in an other bowl. Stir wet ingredients into dry ingredients; fold in blueberryies. Divide batter evenly among muffin cups; sprinkle with remaining 1 tsp sugar. Bake until muffins are golden brown and a knife comes out clean, 25 to 30 minutes. Serve warm.

232 calories per muffin, 10 g fat (6 g saturated), 33 g carbs, 1 g fiber, 4 g protein
Live Boldly, Take Risks, No Regrets...Jilliam Michaels

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Ramblinrose
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Posts: 1693
Joined: Sun Jun 29, 2014 12:43 pm
Location: Valley in the Desert

Re: Desserts...

Postby Ramblinrose » Thu Aug 30, 2018 5:14 pm

Ralaigh House Blueberry Muffins

2/3 cup shortening
1 cup sugar
3 eggs
3 cups flour
3 heaps by tsps baking powder
1 tsp salt
1 cup milk
Can blueberries, drank, but I use 1 heaping cup fresh

Cream shortening and sugar till fluffy. Add eggs, One at a time beating well after each addition. Sift together flour baking powder and salt. Add the dry ingredients alternately with milk. When well blended add blueberries. This mixture will keep in refrigerator for 2 to 3 weeks. Bake in greased muffin tins at 375° for 15 to 20 minutes.
Live Boldly, Take Risks, No Regrets...Jilliam Michaels


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