Sweet Potato Pie. Make the pie dough Combine the flour, sugar, and salt in a large bowl. Add half of the butter. Using your hands, gently toss the butter to coat each piece with flour. Using a pastry cutter or 2 knives, cut the butter into the flour until the mixture has the texture of coarse oatmeal. Add the remaining butter and the shortening, gently toss, and quickly cut again until the larger pieces are about the size of kidney beans. While tossing the mixture with your hand, sprinkle the ice water on top. On a lightly floured surface, roll out the dough to a 1/8-inch-thick round, 12 to 13 inches in diameter. Position a rack in the center of the oven and heat the oven to 425°F. Line the pie shell with parchment or foil and fill with pie weights or dried beans. Make the filling Raise the oven temperature to 400°F. Put the potato purée, half-and-half, eggs, sugar, rum, ginger, cinnamon, vanilla, salt, cloves, nutmeg, and pepper in a blender and blend until well combined, 1 to 2 minutes.
Drunken Pumpkin Bourbon Tart Recipe. Tart Love | Gibbs Smith, 2011 This drunken pumpkin bourbon tart recipe utilizes the distinctly delicious flavor and color of roasted fresh pie pumpkin. (You can substitute canned pumpkin if nothing else is available.) The custard gets pumped up with bourbon and plenty of spice so that it takes on a beautiful, burnt caramel color and layers of festive flavor.
It’s best served cold or at room temperature with a generous dollop of freshly whipped cream. –Holly Herrick LC Naming Conventions Note Drunken pumpkin? Quick Glance 30 M 3 H Serves 8 to 10 Ingredients Directions 1. Hungry for more? Drunken Pumpkin Bourbon Tart Recipe © 2011 Holly Herrick. Baked pumpkin and sour cream puddings. Sunday night, I emailed off 497 pages containing 80,392 words to my editor (846 photos had been sent over before the weekend), went to bed at 2 a.m., woke up at 6 a.m. and a few hours later came home to a completely empty apartment and two entire hours to myself — two hours to nap or just stare slack-jawed at the ceiling fan and think about nothing for a while — and decided instead that I’d had enough of this pumpkin-free November I’d been having and went back into the kitchen to make pudding.
That’s normal right? That’s what normal people do, right? Wait, don’t tell me. So, a manuscript has officially been delivered, a whole 6 hours in advance of its deadline. I am the eternal college student, apparently, though if you’d asked me 18 months ago when I was going to finish my book I could have probably told you right then “Five minutes before it is due.” I’m classy like that. And yet, this recipe is a cop-out. [Update: Got your gingersnaps right here...] Pumpkin and Sour Cream Puddings. Old Fashioned Pumpkin Pie Recipe. Ingredients 2 cups of pumpkin pulp purée from a sugar pumpkin* or from canned pumpkin purée1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk1/2 cup packed dark brown sugar1/3 cup white sugar1/2 teaspoon salt2 eggs plus the yolk of a third egg2 teaspoons of cinnamon1 teaspoon ground ginger1/4 teaspoon ground nutmeg1/4 teaspoon ground cloves1/4 teaspoon ground cardamon1/2 teaspoon of lemon zest1 good crust (see pâte brisée recipe) * To make pumpkin purée from a sugar pumpkin: start with a small-medium sugar pumpkin, cut out the stem and scrape out the insides, discard (save the seeds, of course).
Cut the pumpkin in half and lay cut side down on a rimmed baking sheet lined with silpat or aluminum foil. Bake at 350°F until fork tender, about an hour to an hour and a half. Remove from oven, let cool, scoop out the pulp. (Alternatively you can cut the pumpkin into sections and steam in a saucepan with a couple inches of water at the bottom, until soft.)
Method 1 Preheat oven to 425°F. Pistachio-Cranberry Biscotti Straws. Position a rack in the center of the oven and heat the oven to 325°F. Line a large cookie sheet with parchment or a nonstick baking liner. In the bowl of an electric stand mixer fitted with the paddle attachment, mix the flour, sugar, baking powder, and salt on low speed until well blended. On low speed (or with a wooden spoon if mixing by hand), briefly mix in the nuts and cranberries. In a small bowl or a 1-cup glass measure, whisk together the egg, egg white, orange zest, orange juice, and vanilla. With the mixer on low speed, slowly pour in the egg mixture (mix in with the spoon if mixing by hand). Continue mixing (or mixing with a wooden spoon or your hands), until the dough is well blended and forms a sticky, moist dough, 1 to 2 minutes.
Dump the dough onto the lined cookie sheet. Bake until the rectangle is golden brown on top and slightly darker brown around the edges, about 25 minutes. Bake until the biscotti are light golden brown and feel dry, about 14 minutes. Vanilla Slice & Bake Cookies. Tip: For perfectly round cookies, shape the dough into logs, wrap in plastic, and insert into empty paper towel tubes.
In a medium mixing bowl, combine the flour, baking powder, and salt. Whisk until well blended. In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand mixer), beat the butter and sugar on medium speed until fluffy and well blended, about 3 minutes. Scrape down the bowl and the beater.
Add the egg, egg yolk, and vanilla. Continue mixing on medium until well blended, about 1 minute. Gently knead the dough by hand in the bowl until smooth. Position a rack in the center of the oven and heat the oven to 350ºF. Using a thin-bladed, sharp knife and a ruler, mark off 3/16-inch-wide slices on the top of the log. The dough logs may be refrigerated for up to 3 days or frozen for 1 month. Orange-Hazelnut Olive Oil Cookies. Finely grind the hazelnuts in a food processor. In a medium bowl, whisk the hazelnuts, flour, baking powder, and salt to blend. With a hand mixer or a stand mixer fitted with the paddle attachment, beat the sugar, oil, eggs, zest, and vanilla on low speed until the sugar is moistened, about 15 seconds.
Increase the speed to high and mix until well combined, about 15 seconds more (the sugar will not be dissolved at this point). Add the dry ingredients and mix on low speed until the dough has just pulled together, 30 to 60 seconds. Divide the dough in half. Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Unwrap one log of dough at a time and cut the dough into 1/4-inch slices; set them 1 inch apart on the prepared sheets. The unbaked logs of dough may be frozen for up to 1 month. Pinwheel Cookies. User reviews made it? RATE IT! By user-3071268, 12/22/2013is difficult to prepare, but I am finishing the only hope the taste this good by Nikki2011, 12/8/2013Love these addictive cookies! They have been added to our Christmas cookie-baking list! By nasoum, 12/27/2012Amazing, alot of work but when u make alot of it ahead and freeze it its pretty nice just b4 the guests arrive by 30 min. By luvmy2, 12/17/2012Plan ahead!!
By Pielove, 2/2/2012Delicious cookies, fun and not particularly hard to make. By gmauritz, 12/18/2011It was going great until I added the melted chocolate. Rosemary and Pine Nut Cookies. In a medium bowl, combine the flour, baking soda, and salt until well blended, and set aside. In a food processor, pulse the sugar and rosemary until combined and the rosemary is finely chopped. Transfer to a stand mixer fitted with the paddle attachment. Put all but 2 Tbs. of the pine nuts in the food processor and process until finely chopped. Add the butter to the sugar mixture and beat onmedium speed until light and fluffy, about 2 minutes. Position a rack in the center of the oven and heat the oven to 350°F. Using a spatula, transfer the cookies to a cooling rack and cool to room temperature, about 1 hour. Potato-Chip Cookies.
User reviews made it? RATE IT! By jackie2830, 10/16/2013Nom, Nom, Nom! Upscale Pecan Sandies and VERY addictive. by ETinMT, 2/6/2013OMG! Fabulous! By bllh, 2/3/2013Just tried this recipe and it is awesome. By JonBerger, 2/2/2013Just delicious. By namest, 12/10/2012I love shortbread so they were a hit with me however even "non" shortbread lovers gave it 5 stars. By nursecinny, 1/29/2012Absolutly AMAZING!!
By aynil75495, 7/27/2011Potato-chip cookies are so addictive! By salesgirl, 12/25/2008Every year at Christmas we "do" cookies and in recent years all cookies have to be new to us. Toasted Almond Butter Thins. Blend the almonds and both flours; set aside. With the paddle of an electric mixer (or regular beaters), cream the butter on medium speed until soft and creamy but not melted. Add the salt and confectioners’ sugar; mix on medium-low speed until thoroughly combined, about 5 minutes, scraping the bowl as needed. Reduce the speed to low and add the egg; mix until blended. Add the flour mixture; as soon as the dough comes together, stop the mixer.
Heat the oven to 400°F. Nutrition information (per serving): Size : per cookie; Calories (kcal): 35; Fat (g): 2.5; Fat Calories (kcal): 20; Saturated Fat (g): 1; Protein (g): 1; Monounsaturated Fat (g): 1; Carbohydrates (g): 4; Polyunsaturated Fat (g): 0.5; Sodium (mg): 15; Cholesterol (mg): 5; Fiber (g): 0; Photo: Mark Ferri. Macadamia Lace Cookies. Heat the oven to 350°F. Line two or three large baking sheets with nonstick baking liners or parchment. In a small saucepan over medium heat, melt the butter and then continue cooking it just until the butter solids at the bottom of the pan turn deep golden brown (not black), 5 to 7 minutes.
Watch the butter carefully. Immediately remove the pan from the heat and pour the butter into a small bowl, scraping the pan to get all the butter. Let cool slightly, about 5 minutes. Combine the chopped nuts, sugar, egg, vanilla, and salt in a medium bowl. Stir until blended. Drop the batter by slightly heaping teaspoonfuls about 3 inches apart on the prepared baking sheets. Store at room temperature or freeze in an airtight container, separating the cookie layers with waxed paper. Gingerbread Cookies. User reviews made it? RATE IT! By SBcooking, 12/18/2012These were the best tasting gingerbread cookies I have ever made. I used a good quality ground ginger and cinnamon. The crumb was particularly fine for gingerbread cookie and even non-cookie lovers enjoyed them. However, the dough was difficult to work with. I found it easiest to roll it out between two sheets of parchment paper, freeze it, cut out the shapes, freeze those and pop them in the oven.
It was worth the effort given the compliments. by silvergirl3030, 11/22/2012Followed the recipe exactly-all ingredients were at optimum temperature and used my trusty pans which work with all other cookies-yet these were a disaster-they were difficult to roll without extra flour added, and spread beyond any recognition. By Mja43, 4/29/2012These are a nice light cookie. By gupper, 12/13/2011I found these to be quite bland and boring and I even doubled the ginger! Ginger Snaps. In a medium bowl, whisk the flour, ginger, cinnamon, baking soda, salt, nutmeg, and pepper. In a large bowl, beat the butter and brown sugar with a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 3 min.
Add the egg yolk and molasses and mix until well blended, about 1 minute. Add the flour mixture and mix on medium-low speed until the dough is well blended and forms moist pebbles, 30 to 60 seconds. Dump the dough onto an unfloured work surface; gently knead until it comes together. Shape into an 8-inch-long log about 1-1/2 inches in diameter and wrap in plastic. Position a rack in the center of the oven and heat the oven to 350°F. Unwrap the dough and use a thin, sharp knife to cut the log into 3/16-inch slices. Ginger flavor intensifies with time, making these cookies excellent candidates for long keeping. Chocolate-Dipped Molasses Cookie Recipe. Brown Sugar Spice Cookies. Mix the dough: Sift together the flour, cinnaamon, ginger, nutmeg, salt, baking soda, allspice, and pepper. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium-low speed until smooth, about 2 min. Add the brown sugar in three additions and then add the molasses; scrape the bowl as needed.
Mix for another 2 min. Blend in the egg yolk, egg, and vanilla, scraping the bowl again. Shape the dough: Have ready three 15-inch sheets of plastic wrap. Bake the cookies: Position racks in the upper and lower thirds of the oven. Photo: Scott Phillips. Baklava Recipe. Cream Cheese Rugelach Recipe. Blueberry and Cream Cookies: Recipe. Chocolate-Malt Cake: Recipe. The Perfect Brownie Recipe. The Perfect Finish: The Twix Tart. Idle Hand Bars (Sweet & Salty) Recipe.
Homemade Twix Candy Bites Recipe. Alex Rushmer Just Cook It » Italian Hot Chocolate. Mango Puddings Recipe | Food | In Season. Mango and Lemongrass Tart recipe | Food | In Season. Double Dipped Apple Doughnuts. Pear and Cranberry Crumble.
Triple Chocolate Ice Cream. Jamie Oliver’s tiramisu. All sweetness and light - Sydney - Features.