Apple Dessert Braid. Jamaican Spiced Pumpkin Pie. Jamaican-Spiced Pumpkin Pie Pumpkin pie with a hint of the islands.
Enjoy a seasonal favorite with a twist, flavored with coconut milk and rum. I’ve been seeing pumpkin recipes popping up left and right for well over a month now. I’ve been protesting posting anything pumpkin related simply because I felt it was too soon. There wasn’t enough apple love. I’ve had my eye on this recipe for a while. I had issues with the pie crust from the recipe so I used my favorite easy recipe. Having only made one pumpkin pie before I haven’t the slightest clue how liquid they usually start out. The end result was fantastic according to the Mr. Yield: 1: 9-inch pie Cook Time: 55 minutes Pumpkin pie with a hint of the islands. Ingredients: Crust ingredients: (*this is the crust I used, however a butter crust or your favorite recipe could be used instead) 1 1/2C flour 1/2 tsp salt 1/2C shortening 1 tsp vanilla 3-4tbsp cold water Directions: Preheat oven to 425 degrees.
Transfer to a wire rack to cool completely. Make Decorative Lattice Top & Pie Edges: {How-To & Tips. Here’s a lovely assortment of ideas showing how to make decorative tops for pies and tips for handling the pastry.
There are also some good ideas for edgings added to the bottom of the page. I found them in my vintage recipe scrapbook and although they’re oldies, they are goodies! Make this pretty lattice by twisting 3/4-inch pastry strips and lining them up across top. Place other strips diagonally, twisting them as you weave. Lower crust is folded over strips and crimped to guard juice. It’s as easy as it looks to crimp this attractive edge. Here’s something dainty that’s simple in the making. Use tip of teaspoon to make this fancy decoration. When in a rush, top a cherry pie with a spiral twist. Results will be a beautiful, golden-brown edge if protected with aluminum foil for part of baking. For uniform strips, you can make yourself a cardboard guide.
Here’s an easy to to weave a top. Looking for a slick trick for weaving with even spacings? Monkey Muffins. Print Recipe Posted by Ree in All PW Recipes , Breakfast , Christmas , Tasty Kitchen Featured , Thanksgiving I made cinnamon rolls and dinner rolls over Thanksgiving weekend, and was left with a medium-sized bowl of extra dough. I don’t know how it happened, but it did. I was also left with another kind of roll—the kind that makes low-rise jeans a problem. But that’s outside the scope of this post. I didn’t want to roll out cinnamon rolls again—I mean, how many thousands of cinnamon rolls can one woman make in a 48-hour period?
I grabbed a muffin tin and wound up making sort of a modified muffin version of monkey bread—and everyone loved them. I put half a pat of butter (so, 1/2 teaspoon) into muffin tins. Then I put a little under a teaspoon of sugar into each tin. Did you read what I wrote? Next, I dumped in 1/4 teaspoon ground cinnamon. Then I grabbed the leftover dough (it was cold in the fridge) and rolled three small (walnut-size) balls of dough. And a little more cinnamon… Pumpkin Chocolate Chip Muffins. It’s getting to be that time of the year again.
Pumpkin time that is. I wanted to share a fantastic pumpkin flavored recipe with you today. As the title suggests, it’s for Pumpkin Chocolate Chip Muffins! I like this recipe because it’s super easy to make. Ready? Here’s what you need: 3/4 cup of white sugar1/4 cup of vegetable oil2 eggs3/4 cup of canned pumpkin1/4 cup of water1 1/2 cups of all-purpose flour3/4 teaspoon of baking powder1/2 teaspoon of baking soda1/4 teaspoon of ground cloves1/2 teaspoon of ground cinnamon1/4 teaspoon 0f salt1/4 teaspoon of ground nutmeg3/4 cup semisweet chocolate chips Here’s what you do: Recipes & Cookbooks – Food, Cooking Recipes from BettyCrocker.Com.