Pumpkin Pie

Signature Pumpkin Pie

Rated: Submitted By: McCormick® Holiday Photo By: Allrecipes Prep Time: 5 Minutes Cook Time: 55 Minutes Ready In: 1 Hour Servings: 8

"The reviews are in -- everyone is raving about this fabulously easy pumpkin pie."

Ingredients:

1 frozen unbaked (9-inch) deep dish pie crust 1 (15 ounce) can pumpkin 1 (14 ounce) can sweetened condensed milk

2 eggs 1 tablespoon McCormick® Pumpkin Pie Spice Vanilla Whipped Cream (recipe follows) (optional)

Directions:

1.	Preheat oven to 425 degrees F. Place pie crust on large foil-lined baking sheet.
2.	Mix pumpkin, milk, eggs and pumpkin pie spice in large bowl until smooth. Pour into crust.
3.	Bake 15 minutes. Reduce oven temperature to 350 degrees F. Bake 40 minutes longer or until knife inserted 1 inch from crust comes out clean. Cool completely on wire rack. Serve with Vanilla Whipped Cream, if desired.

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Printed from Allrecipes.com 11/11

Wham Bam Pie Crust

Wham Bam Pie Crust
Ingredients:
1 3/4 cup all-purpose flour
1/2 tsp. salt
1/2 cup vegetable oil
2 tbsp. water

Directions:
In a medium bowl, combine flour and salt. Stir in oil and water.
Mix until combined. Then form it into a ball. Spray your pie pan with nonstick cooking spray. Put the ball of dough in the middle of your pie dish. And start pushing down on your ball of dough and begin spreading it towards the sides. Do as best as you can to evenly pull it up the sides. You'll want plenty of dough up the sides too so you can crimp it at the top edge. You can even get in there with your knuckles if you need to.
Make sure you also press down into the bottom rim of the pan too to spread out the dough and so it's not too thick. And then you can start to go around and crimp the top edges of the crust. Remember, this does not have to be perfect. It’s a bottom-only pie crust. It's rustic and it's homemade. It should look that way. Once it’s ready, fill with your favorite filling and bake according to your pie’s directions.

Cook's Notes: If you are using this crust in a recipe that calls for a pre-baked pie crust.
Before baking, just make sure you use a fork and prick lots of little holes all over the crust. This will keep the crust from puffing up too much while baking.  Enjoy! www.thecountrycook.net
Original recipe seen HERE

Orange Cake with Easy Chocolate Truffle Frosting

Orange Cake

Sift together and set aside:

• 2 3/4 cups cake flour
• 3 tsp baking powder
• 1/4 tsp salt

Cream together until fluffy:

• 1 cup unsalted butter, at room temperature
• 2 cups sugar

Add, one at a time, beating well after every addition;

• 4 eggs at room temperature 

Mix in :

• zest of two medium size oranges, very finely chopped

Beat in:

• 2 teaspoons vanilla extract

Gently fold in the dry ingredients in three equal portions, alternately with

• 1 cup undiluted evaporated milk

When adding dry and wet ingredients alternately in any baking recipe, always begin and end with the dry ingredients.

Pour batter evenly into 2 well greased and floured 8 or 9 inch cake pans. Bake in a 325 degree F oven for about 35-40 minutes or until a toothpick inserted in the center comes out clean. Watch it carefully, you will not want to overbake this cake, as soon as the toothpick comes out clean, remove the cake from the oven and let it rest in the pans for 5 minutes before turning it out onto a wire rack to cool completely.

Chocolate Truffle Frosting

• 4 cups dark chocolate chips
• 1 cup whipping cream

Stir constantly over a gentle simmer in the double boiler, just until melted and smooth throughout. You do not want this mixture to get hot, it should be just at the melting point and only lukewarm to the touch.

In a separate bowl, whip to firm peaks:

• 3 cups whipping cream

Add the whipped cream to the chocolate mixture in four portions, folding gently after each addition until the whipped cream is completely incorporated into the chocolate. 

At this point you will probably have to chill this frosting for a half hour or so in the fridge if it is too soft to work with. Just give it a quick fold with a rubber spatula every 10 minutes so that it cools evenly in the fridge.

Fill and frost the cake layers with the frosting and garnish with orange slices if desired. Chill the cake for a couple of hours before serving.

Original link can be found here.

I made this cake for Peter's birthday this year.  It is DIVINE!  It tasted kind of like one of those chocolate oranges that we used to get in our stockings at Christmas.  Enjoy!

Ollie's Shortbread Cookies

Ollies Shortbread Cookies

1 lb butter softened
1 cup powdered sugar
1/2 cup cornstarch
3 cups flour
dash of salt

Whip butter and add rest of ingredients.  Roll into balls (or use small cookie scoop).  Put on greased cookie sheet and flatten with the bottom of a glass or fork.  Bake at 375 for 10 minutes.  Edges will be lightly browned.  Makes 3 1/2 dozen

After cooled, I like to dip half in melted chocolate.

Chocolate Cherry Bars

1 pkg devils food cake mix
1 tsp almond extract
1 21 oz can cherry pie filling
2 eggs

Combine above ingredients and pour into greased and floured 15 x 10 jelly roll pan.  Bake at 350 for 20 to 30 min.

Frosting:

In small sauce pan, combine:
1 c sugar
5 TBS butter
1/3 c milk

1 c chocolate chips

Boil first 3 ingredients, stirring constantly for 1 minute.  Remove from heat and stir in chocolate chips until melted and smooth.  Spread over warm bars.

Puffed Wheat Bars

Boil together for 2 to 3 minutes:

1 C brown sugar
1/2 C butter
1/2 C honey or syrup
1 TBS cocoa

Add 1 tsp vanilla.  Let cool slightly

Mix with 10 cups of puffed wheat.  Press into a lightly greased 9 by 13 pan

Peach Sorbet with Marshmallow Creme

Fluffy Peach Sorbet

• 1 29-oz. can peaches in juice, drained
• 1 tsp. lemon juice
• 1 7 1/2-oz. jar Marshmallow Fluff

In a blender or food processor, combine peaches and lemon
juice until fairly smooth but some chunks of fruit remain. Whirl in Fluff until blended. Pour into an ice cream maker and freeze as manufacturer directs. Or, pour into a shallow bowl and freeze 3 to 4 hours or until slushy. Beat with electric mixer or in food processor to break up ice crystal. Return to freezer and freeze until firm. Makes 1 1/2 cups.

Ollie's Puffed Wheat Squares

Boil together:

1 cup brown sugar
1/2 cup honey or syrup
1/2 cup butter
3 tsp cocoa

Boil about 2-3 minutes. Let cool slightly and add

1 tsp vanilla

Pour over 10 cups of puffed wheat cereal. Pack into greased pan if you want to cut in squares or can just crumble it to eat like pop corn.

Ollie's Banana Chocolate Chip Bars

2 cups flour
2 tsp baking powder
1/2 tsp salt
2/3 cup packed brown sugar
2/3 cup sugar

Sift dry ingredients together. Slowly add to creamed mixture of:

1/2 cup water
1 cup margarine or 2/3 cup shortening
1 tsp vanilla
2 eggs

Blend in 1 cup mashed banana (about 2)
1 cup chocolate chips

Pour into greased jelly roll pan. Bake at 350 for 20 to 25 minutes.

Chocolate Caramel Potato Chips

http://www.confessionsofacookbookqueen.com/2010/07/chocolate-caramel-potato-chips.html

Adapted from: The Rocky Mountain Sweet Shoppe Cookbook

INGREDIENTS

12 oz milk chocolate (I used candy melts)
12 oz bag rippled potato chips
14 oz bag of caramels, unwrapped
3 tablespoons half and half
Bag of Heath Bar Bits 'O Brickle

Line baking sheets with wax or parchment paper and set aside. Put caramels and half and half in a microwave safe bowl and microwave for about 3 minutes, stirring every 30 seconds. Stir until melted and creamy.

Using a pastry brush,  lightly brush the melted caramel halfway down both sides of the potato chips. Be sure to brush only a light coat, or the chips will get too soggy. Place on lined baking sheets to set for about 30 minutes.

Melt the chocolate in a microwave safe bowl and dip the caramel coated chips about a third of the way, allowing the excess to drip off. Sprinkle the Heath Bar bits on the melted chocolate and place back on the wax paper to set for about 2 hours.

(Looks like something the YW would like! et)

Marshmallow Creme Peach Sorbet

Heidi made this and it is divine!

FLUFFY PEACH SORBET

1 (29 oz.) can peaches in juice, drained
1 tsp. lemon juice
1 (7 1/2 oz.) jar Marshmallow Fluff

In a blender or food processor, combine peaches and lemon juice until fairly smooth but some chunks of fruit remain.

Whirl in Fluff until blended.

Pour into an ice cream maker and freeze as manufacturer directs.

TO FREEZE WITHOUT AN ICE CREAM MAKER:
Pour into a shallow bowl and freeze 3 to 4 hours or until slushy. Beat with electric mixer or in food processor to break up ice crystal. Return to freezer and freeze until firm.

 

I think Heidi just put it in a pan and froze it.  It was SOOOOO good!

Makes 1 1/2 cups
Source: Durkee-Mower Inc.

Category:  Desserts, Frozen Desserts
Msg Link:  http://www.recipelink.com/msgid/3133116

 

http://www.recipelink.com/mf/31/33113 

Fudgy Chocolate Pie

Fudgy Chocolate Pie

1/2 cup margarine or butter
3/4 cup sugar
1/3 cup cocoa
1/4 cup flour
2 eggs
1 tsp vanilla

Melt margarine and stir in sugar, cocoa and flour.  Remove from heat.  Beat in eggs one at a time and then vanilla.  Pour into a well greased 9" pie tin.  Bake at 350 for 15 min (center will be soft).  Let cool 5-10 minutes.  Serve warm or cold.  Can top with whip cream or ice cream.  (No crust required, makes it's own!)

I got this recipe from Grandma Ollie Turner Erickson many years ago!  It's easy and delicious!  ET