Holly and Eggnog Pie

December 18, 2013 Leave a Comment
Holly and Eggnog Pie

Holly and Eggnog Pie

 

This Holly and Eggnog Pie has a unique crust and a creamy filling brimming with the flavors of the season.  It definitely says “Christmas”.  I had made this pie for my friend and I gave it to her 2 days before Christmas.  She loved this pie!

Holly and Eggnog Pie Recipe

Holly and Eggnog Pie

Crust:   1 (15 oz.) package Pillsbury All Ready Pie Crusts

1 egg, separated

6 – 8 drops red food color

6 – 8 drops green food color

Filling:    1 envelope unflavored gelatin

1 ½  cups eggnog

1 cup powdered sugar

¼ cup margarine, softened

2 (8 oz.) package cream cheese, softened

¼ tsp. nutmeg

½ tsp. rum extract

Allow both crust pouches to stand at room temperature for 20 minutes.  Heat oven to 450 F.  Prepare pie crust according to package directions for unfilled one crust pie using 9-inch pie pan.  Trim dough even with edge of pan.  To make decorative edge, using 2-inch holly leaf-shaped cutter or sharp knife or leaf pattern, cut 16 leaves from remaining crust.  From dough scraps, make twenty-four ¼ inch balls.  Beat egg white in small bowl.  Brush edge of crust with egg white.  Brush bottoms of leaves and balls with egg white and arrange around edge of crust to resemble holly leaves and berries.

Place half of egg yolk in each of 2 custard cups.  Add red food color to one and green food color to the other, mix well.  With small brush, paint green mixture on leaves; paint red mixture on berries.  Bake at 450 F. for 9 to 11 minutes or until lightly browned.  Cool completely.

In a small saucepan, evenly sprinkle gelatin over ½ cup of the eggnog; let stand 1 minute to soften gelatin.  Cook over medium heat, stirring constantly until gelatin is dissolved.  Remove from heat; set aside.  In large mixer bowl, combine powdered sugar, margarine and cream cheese.  Beat at low speed until light and fluffy.  Gradually add nutmeg, rum extract, gelatin mixture and remaining eggnog.  Beat on high speed until smooth.  Refrigerate 15 minutes or until mixture mounds slightly when stirred; pour into cooled crust.  Refrigerate until firm, about 4 hours.  If desired, sprinkle with nutmeg.  Store in refrigerator.         10 servings

TIPS:  If desired, cut and paint additional holly leaves and berries to decorate surface of pie.  Bake on ungreased cookie sheet at 450 F. for 4 minutes or until lightly browned.  Position on pie as desired.

Unused pie crust dough can be baked into sweet treats.  Using 2-inch cookie cutters with sugar, colored sugar or a cinnamon-sugar mixture.  Bake on ungreased cookie sheet at 450 F. for 5 to 8 minutes or until light golden brown.

(Recipe for Holly and Eggnog Pie was in Pillsbury Classic Cookbook, Holiday, Keeping in Touch with Family and Friends, 1992 issue)

PrintFriendlyShare
Filed Under: Pie Recipes Tagged With: , , , ,

Walnut-Nutmeg Pumpkin Custard

November 23, 2013 Leave a Comment
Walnut-Nutmeg Pumpkin Custard

Walnut-Nutmeg Pumpkin Custard

 

This recipe is from Diabetic Living, it would be great to have something for all the people that you care about.  All the high calorie desserts that appear on the table after a BIG meal, it would be nice to have something that ANYONE could enjoy.

Walnut-Nutmeg Pumpkin Custard Recipe

Walnut-Nutmeg Pumpkin Custard

1 cup evaporated fat-free milk

1 cup canned pumpkin

2 eggs, lightly beaten

2/3 cup pure maple syrup

½ cup refrigerated or frozen egg product, thawed

2 tsp. vanilla

¼ tsp. salt

¾ tsp. ground nutmeg

¼ tsp. ground allspice

¼ chopped walnuts

¼ cup regular rolled oats

2 Tbsp. packed brown sugar

1 Tbsp. butter, melted

½ cup frozen light whipped dessert topping, thawed

Preheat oven to 350 F.  Coat eight (6 oz.) ramekins with non-stick cooking spray.  Place ramekins in two 2-quart square baking dishes.

In a medium bowl combine evaporated milk, pumpkin, eggs, maple syrup, egg product and vanilla.  In a small bowl sift together ½ teaspoon of nutmeg, ¼ teaspoon salt and the allspice.  Add spice mixture to the pumpkin mixture; beat with a wire whisk until well mixed.

In the small bowl that contained the spice mixture combine walnuts, oats, brown sugar, and the remaining ¼ teaspoon nutmeg.  Add melted butter; stir just until combined.

Divide pumpkin mixture evenly among the prepared ramekins.  Place baking dishes on the oven rack.  Pour enough boiling water into baking dishes to reach halfway up the sides of the ramekins.  Bake 15 minutes.  Carefully top each with 1 tablespoon of the nut mixture.  Bake 15 or 20 minutes more or until knife inserted near center comes out clean.

Remove ramekins from water; cool on a wire rack 30 minutes.  Cover and chill 2 to 8 hours before serving.  To serve, top with whipped dessert topping and, if desired, sprinkle with additional nutmeg.

8  serving

(Recipe for Walnut-Nutmeg Pumpkin Custard came from Diabetic Living, Winter, 2013)

PrintFriendlyShare
Filed Under: Pie Recipes, Savory Tagged With: , , , , ,

Pumpkin Cheesecake Pie

November 13, 2013 Leave a Comment
Pumpkin Cheesecake Pie

Pumpkin Cheesecake Pie

 

If you’re looking for a classic autumn dessert, try this pumpkin cheesecake pie.  It’s a winner at potlucks and on the Thanksgiving table.  The gingersnap crust forms a spicy sweet foundation.

 

Pumpkin Cheesecake Pie Recipe

Pumpkin Cheesecake Pie

1 ½ crushed gingersnap cookies

1 Tbsp. sugar

¼ cup butter, melted

Filling:   2 packagers (8 oz. each) Philadelphia Cream Cheese, softened

¾ cup sugar

2 eggs, lightly beaten

1 can (15 oz.) solid-pack pumpkin

1 tsp. cinnamon

¼ tsp. ground nutmeg

1/8 tsp. salt

Topping:   1 cup (8 oz.) sour cream

¼ cup sugar

1 tsp. vanilla

Cinnamon, optional

In a small bowl, combine the gingersnap crumbs and sugar.  Stir in butter.  Press onto the bottom and up the sides of a greased 9 inch deep–dish pie plate.  Bake at 350 F. for 8-10 minutes or until lightly browned.

In a large bowl, beat cream cheese and sugar until smooth.  Add eggs; beat on low speed just until combined.  Stir in the pumpkin, cinnamon, ginger, nutmeg and salt.

Pour into crust.  Bake 35-40 minutes or until center is almost set.

In a small bowl, combine the sour cream, sugar and vanilla.  Spread over pie.  Bake 8-12 minutes longer or until set.  Cool on a wire rack.  Cover and refrigerate for at least 4 hours.  Sprinkle with cinnamon of desired.                  8-10 servings

 

(Recipe for Pumpkin Cheesecake Pie came from Taste of Home (tasteofhome.com)

PrintFriendlyShare
Filed Under: Pie Recipes Tagged With: , , ,

Pumpkin Pie

November 10, 2013 Leave a Comment
Pumpkin Pie

Pumpkin Pie

 

This is the season for Pumpkin Pie, but if you’re a diabetic, your piece will be very SMALL.  I got this recipe from Diabetic Connect, so why don’t you give it a shot.

Pumpkin Pie Recipe 

Pumpkin Pie

1/3 cup coconut oil

½ cup plus 2 Tbsp. almond meal or flour

¼ cup plus 2 Tbsp. flour

1 tsp. salt

1 tsp. white vinegar

1 Tbsp. water

1 can (15 oz.) pumpkin puree

2 eggs

¼ cup plus 2 Tbsp. C&H light sugar (a sugar and stevia blend)

1 tsp. cinnamon

½ tsp. ground ginger

¼ tsp. ground cloves

½ tsp. salt

A pinch of nutmeg

½ cup half-and-half

Preheat oven to 425 F.  Spray a 9 inch pie pan with non-stick cooking spray.

In a bowl, combine the almond meal, flour and salt and toss together.

Add the coconut oil and blend with a pastry blender/cutter until very well combined.

Add vinegar and water and continue to mix the pastry blender.

Press the crust mixture into a pie dish and with your fingers, press evenly along the bottom of the bottom and sides and set aside.  Trying to roll it out won’t work because it will be very soft.

In a large bowl, blend the pumpkin and eggs together.

In a separate bowl, whisk together the sugar, cinnamon, ginger, cloves, salt and nutmeg.

Add to the pumpkin mixture and mix well.

Slowly add in the half and half and mix until well combined.

Bake for 10-15 minutes, watching closely and making sure the crust doesn’t get too brown.

Cover the crust (only) with foil or a pie shield.

Reduce the heat to 350 F. and bake for 40-50 minutes longer, or until knife inserted in the center comes out clean.

Let pie cool completely and refrigerate or serve.

 

(Recipe for Pumpkin Pie came from Diabetic Connect by Eating Well, October, 2013)

PrintFriendlyShare
Filed Under: Pie Recipes Tagged With: , , , ,

Mini Brown Sugar Pecan Pies

October 29, 2013 Leave a Comment
Mini Brown Sugar Pecan Pies

Mini Brown Sugar Pecan Pies

Pecan pie gets updated with a large dose of cute in these individual desserts.  Custard cups are lined with a tender cream cheese crust before being stuffed with a rich caramel-like brown sugar filling generously studded with nuts.  If desired, serve them with a scoop of vanilla ice cream.

Mini Brown Sugar Pecan Pies Recipe

Mini Brown Sugar Pecan Pies

Crust:   1 2/3 cups flour

2 Tbsp. sugar

¼ tsp. salt

¾ cup unsalted butter, softened

5 oz. cream cheese, chilled

Filling:   2 eggs

1 cup packed light brown sugar

3 Tbsp. unsalted butter, melted

1 tsp. vanilla extract

¼ tsp. salt

1 ½ cups coarsely chopped pecans

Whisk flour, sugar and ¼ teaspoon salt in small bowl.  Beat ¾ cup butter and cream cheese in large bowl at low speed 1 ½ minutes or until smooth and blended.  Beat in flour mixture just until combined.  Shape into 2 flat rounds; cover and refrigerated 30 minutes or until chilled.  (Dough can be made 1 day ahead).

Heat oven to 350 F.  Butter 6 (6 oz.) ovenproof custard cups; place on baking sheet.  Whisk all filling ingredients except pecans in medium bowl until smooth.  Stir in pecans.

On lightly floured surface, roll 1 dough round to 12-inch round, scant ¼ -inch thickness.  With small plate as guide, cut out 2 (5 inch) rounds; reserve dough scraps.  Press dough rounds into custards cups (dough rounds into custard cups (dough will come to about ¼ inch from top).  Repeat with remaining dough.  Roll dough scraps to cut and fill remaining 2 cups.

Spoon about 1/3 cup filling into each cup (filling will come to about ¼ inch from top of crust).

Bake 45 minutes or until crust is light golden brown and filling is puffed and set.  Cool on baking sheets on wire rack 20 minutes or until firm.  Run small knife around edges to loosen crust; remove from cups.  Cool completely on rack.  (Pies can be made 1 day ahead.  Cover and store at room temperature.)

 

(Recipe for Mini Brown Sugar Pecan Pies was in Cooking Club Magazine, Fall 2012)

PrintFriendlyShare
Filed Under: Pie Recipes Tagged With: , ,

Chocolate-Almond Half Mood Pies

September 16, 2013 Leave a Comment

 

Chocolate-Almond Half Moon Pies

Chocolate-Almond Half Moon Pies

Hand pies are all the rage, and this one doesn’t disappoint.  Chocolate and almond are an irresistible pairing, especially when blended with cream to make a sweet filling for a tender cream cheese crust.

 

Chocolate-Almond Half Mood Pies Recipe

Chocolate-Almond Half Moon Pies

Crust:   1 2/3 cups flour

2 Tbsp. sugar

¼ tsp. salt

¾ cup unsalted butter, soften

5 oz. cream cheese, chilled

Filling:   5 oz. semi-sweet chocolate, chopped

¾ cup plus 1 Tbsp. heavy whipping cream, divided

1/8 tsp. almond extract

1 egg yolk

Topping:   2 Tbsp. sliced almonds

1-2 tsp. sugar

Whisk flour, 2 tablespoons sugar and salt in small bowl.  Beat butter and cream cheese in large bowl at low speed 1 ½ minutes or until smooth and blended.  Beat in flour mixture just until combined.  Shape into 2 flat rounds; cover and refrigerate 30 minutes or until chilled.  (Dough can be made 1 day ahead.)

Place chocolate in medium bowl.  Bring ¾ cup of cream to a boil in small saucepan over medium-high heat; pour over chocolate.  Let stand 1 minute; stir until chocolate is melted and smooth.  Stir in almond extract.  Refrigerate 30 minutes or until cool, stirring occasionally.  Meanwhile, whisk egg yolk with remaining 1 tablespoon cream in small bowl until blended.

Heat oven to 375 F.  Line baking sheet with parchment paper.  On lightly floured surface, roll one dough round to 10 inch round, scant ¼ inch thickness.  Using small plate or bowl as guide, cut out 6 (4 ½ inch) rounds, rerolling scraps as necessary; place on baking sheet.  Repeat with remaining dough.

Spoon generous 1 tablespoon chocolate mixture onto each round.  Lightly brush edges with egg yolk mixture.  Fold in half; press and crimp to seal edges.  Using small knife cut one slit in each pie.  Lightly brush with egg yolk mixture; sprinkle with almonds and 1 teaspoon sugar.

Bake 18 to 20 minutes until light golden brown.  Cool on wire rack 20 minutes to serve warm, or cool completely.                     12 mini pies

(Recipe for Chocolate-Almond Half Moon Pies as in Cooking Club Magazine, Fall 2012)

PrintFriendlyShare
Filed Under: Pie Recipes Tagged With: , , , ,

Blueberry Cheesecake

September 6, 2013 Leave a Comment
Blueberry Cheesecake

Blueberry Cheesecake

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Savor the best of the blues with this crowd-pleasing blueberry cheesecake.  “Dick and I became highly desired members of a supper club group in anticipation of his contributions,” notes his wife, Sybil.

           Dick Deacon                                                                Lawrenceville, Georgia

 

Blueberry Cheesecake Recipe

Blueberry Cheesecake

40 vanilla wafers, crushed

1 cup finely chopped pecans

1/3 cup butter, melted

Filling:   2 pkg. (8 oz. each) cream cheese, softened

½ cup butter, softened

1 ½ cups sugar

4 cups (16 oz.) 4% cottage cheese

2 cups (16 oz.) sour cream

6 Tbsp. cornstarch

6 Tbsp. flour

4 ½ tsp. lemon juice

1 tsp. vanilla

4 eggs, lightly beaten

Blueberry Glaze:   3 ½ cups blueberries, divided

1 cup sugar

2 Tbsp. cornstarch

Edible pansies or violas and fresh mint leaves, optional

In a large bowl, combine the wafer crumbs, pecans and butter.  Press onto the bottom and 2 inches up the sides of greased 10 inch springform pan.  Place on a baking sheet.  Bake at 375 F. for 8 minutes.  Cool on a wire rack.  Reduce to 325 F.

In a large bowl, beat the cream cheese, butter and sugar until smooth.  Process cottage cheese in a blender until smooth; beat into a cream cheese mixture.  Beat in the sour cream, cornstarch, flour, lemon juice and vanilla.  Add eggs; beat on low speed just until combined.  Pour over crust.

Return pan to baking sheet.  Bake at 325 F. for 70-80 minutes or until center is almost set.  Cool on a wire rack for 10 minutes.  Carefully run a knife around edge of pan to loosen; cool 1 hour longer.  Refrigerate overnight.

For glaze, puree 2 1/2blueberries in a food processor; press through a fine mesh sieve, reserving 1 cup juice.  Discard pulp and seeds.

In a small saucepan, combine sugar, cornstarch and reserved blueberry juice until smooth.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Refrigerate until completely cooled.

Remove sides of pan.  Spread glaze over cheesecake.  Sprinkle with blueberries; garnish with pansies or violas and mint if desired.  Refrigerate leftovers.                 14-16 servings

(Recipe for Blueberry Cheesecake was in tasteofhome.com)

PrintFriendlyShare
Filed Under: Pie Recipes Tagged With: , , , , ,

Broccoli-Ham Cheese Pie

August 24, 2013 Leave a Comment

 

Broccoli-Ham Cheese Pie

Broccoli-Ham Cheese Pie

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Sheets of easy-to-use phyllo dough create a crisp buttery crust for this comforting entrée.  “This egg and vegetable pie always gets thumbs-up approval from my sons and husband.”   (This recipe is Diabetic Friendly!)

                  Nancy Granaman                                                            Burlington, Iowa

 

Broccoli-Ham Cheese Pie Recipe

Broccoli-Ham Cheese Pie

12 sheets phyllo dough (14×9 inches)

Refrigerated butter-flavor spray

1 package (16 oz.) frozen broccoli cuts, thawed and patted dry

1 cup cubed fully cooked lean ham

1 cup (4 oz.) shredded reduced-fat cheddar cheese

1 small onion, chopped

2 Tbsp. minced fresh parsley

2 garlic cloves, minced

½ tsp. dried thyme

½ tsp. salt

½ tsp. pepper

1 cup egg substitute

1 cup fat-free evaporated milk

2 Tbsp. grated Parmesan cheese

 

Spritz one sheet of phyllo dough with butter-flavored spray.  Place in a 9 inch pie plate coated with cooking spray; allow one end of dough to overhang edge of plate by 3-4 inch.  (Until ready to use, keep phyllo covered with plastic wrap and a damp towel to prevent drying out).  Repeat with remaining phyllo, overlapping the sheets (staggering the points around the plate) and spritzing with butter-flavored spray between each layer.

In a large bowl, combine the broccoli, ham, cheese, onion, parsley, garlic, thyme, salt and pepper; spoon into crust.  Combine egg substitute and milk; pour over broccoli mixture.  Fold edges of dough over filling toward center of pie plate.  Spritz edges with butter-flavored spray.

Cover edge of crust with foil.  Bake at 375 F. for 40 minutes.  Remove foil.  Sprinkle with Parmesan cheese.  Bake 30-35 minutes longer or until a knife inserted near the center comes out clean.  Let stand for 10 minutes before cutting.              6 servings

 

(Recipe for Broccoli-Ham Cheese Pie was in tasteofhome.com)

PrintFriendlyShare
Filed Under: Pie Recipes Tagged With: , , , , , ,

Basil Tomato Tart

August 9, 2013 Leave a Comment
Basil Tomato Tart

Basil Tomato Tart

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I received this recipe from a good friend of mine.  It is a great was to use up fresh tomatoes from the garden.  It reminds me a lot of pizza.

            Connie Stumpf                                                  North Myrtle Beach, South Carolina

 

Basil Tomato Tart Recipe

Basil Tomato Tart

Pastry for a single-crust pie (9 inch)

1 ½ cups (6 oz.) shredded part-skim mozzarella cheese, divided

5-6 fresh plum tomatoes

1 cup loosely packed fresh basil leaves

4 garlic cloves

½ cup mayonnaise

¼ cup grated Parmesan cheese

1/8 tsp. pepper

Roll pastry to fit a 9 inch tart pan or pie plate; place in pan.  Do not prick.  Line pastry shell with a double thickness of heavy-duty foil.

Bake at 450 F. for 5 minutes.  Remove foil; bake 8 minutes more.  Remove from the oven.  Reduce heat on 375 F.  Sprinkle ½ cup mozzarella over the hot crust.

Cut each into eight (8) wedges; remove seeds.  Arrange over cheese.

In a food processor, process the basil and garlic until coarsely chopped; sprinkle over tomatoes.

Combine mayonnaise, Parmesan, pepper and the remaining mozzarella; spoon over basil.  Bake, uncovered, for 20-25 minutes or until the cheese is browned and bubbly.           8 servings

(Recipe for Basil Tomato Tart was in tasteofhome.com)

PrintFriendlyShare
Filed Under: Pie Recipes, Savory Tagged With: , , ,

Festive Fruit Tart

August 8, 2013 Leave a Comment
Festive Fruit Tart

Festive Fruit Tart

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

“Wow!” is what you’ll hear when you serve this impressive dessert to company.  “The tart is not only pretty, it’s also easy to make.”

           Nancy Adams                                                             Hancock, New Hampshire

 

Festive Fruit Tart Recipe

Festive Fruit Tart

Pastry for single-crust Pie (9 inch)

1 pkg. (8 oz.) cream cheese, softened

3 Tbsp. sugar

1 tsp. vanilla

¾ tsp. almond extract, divided

1 cup blueberries

1 cup raspberries

1 medium peach or nectarines, peeled and sliced

2 Tbsp. apricot preserves

Press pastry onto bottom and up sides of an ungreased 9 inch tart pan with a removable bottom; trim edges.  Generously prick the bottom with a fork.  Bake at 450 F. for 10-12 minutes or until golden brown.  Cool completely on a wire rack.

In a small bowl, beat the cream cheese, sugar, vanilla and ½ teaspoon almond extract until smooth; spread over crust.  Arrange fruit over cream cheese mixture.

In a microwave, heat preserves and remaining extract, uncovered, on high for 20-30 seconds or until warm.  Brush over fruit.  Store in the refrigerator.        12 servings

(Recipe for Festive Fruit Tart was in tasteofhome.com)

PrintFriendlyShare
Filed Under: Pie Recipes Tagged With: , ,
« Older Posts
Newer Posts »

To the Top