Pies - Double-Post Monday

Besides being Meatless Monday, it's Double-Post Monday. Today's double post deals with pies.

Christmas is Wednesday and many of us love having pies for holiday dessert. Here are six pie recipes to help go with your holiday dinner - or any time - including Mom's Southern Pecan Pie and Chocolate-Crusted Pumpkin Pie. Enjoy!

SALTED MAPLE CHESS PIE

This comes from The Baker Chick (otherwise known as Audra). If you haven’t signed up for her emails, I highly recommend doing it!

To view this online, click here.

Ingredients

Single layer Pie Crust*

4 eggs, room temperature

1/4 cup heavy cream

1 tablespoon vanilla extract

3/4 cup maple syrup

1 cup brown sugar

1/2 cup (1 stick) melted butter, cooled

2 tablespoons cornmeal

1 tablespoon white vinegar

Flakey sea salt (Like Maldon)

Instructions

Preheat oven to 425F.

In a large bowl beat the eggs until fluffy and blended. Add in the cream, vanilla, maple syrup and brown sugar, mixing on medium high until smooth. Add butter, cornmeal and vinegar and mix everything until smooth and free of any clumps or streaks.

Roll your pie crust into a 11 inch circle and drape onto your pie plate.crimp or flute the edges with a fork or your fingers. Pour the filling into the pie shell. Bake at 425F for 15 minutes and then reduce the heat to 325F and bake for 40 minutes until the edges are set but the middle is still wobbly. Sprinkle generously with flaky sea salt.

Allow to cool completely before serving, or chill and serve cold. Serve plain or with lightly sweetened whipped cream.

Notes

*If you'd like to add the braided crust like I did, I recommend making 1 1/2 times the regular pie crust recipe. Having a little extra allows you to try a few times and use your favorite braid on the crust. To attach it, brush the edge of your crust with egg wash and then gently press it on. Then brush the whole this with the egg wash and chill for 20 minutes before baking.

**If you like a crisper crust on the bottom, I recommend par baking the crust before adding the filling. Fill with parchment and beans or pie weights and then bake for 10 minutes. Remove the parchment and then add your filling.

PEANUT BUTTER PIE

I’d driven cab for several years. One Friday afternoon, I got a call to pick up a single dad from the store. When I dropped him off, his son and daughter came out of the trailer to help bring in the groceries.

“Did you remember to get the stuff for the peanut butter pie?” his daughter asked. They were taking it to an early Thanksgiving gathering that weekend.

“Sure did,” he answered.

“Peanut butter pie?” I asked, as we finished unloading the groceries. “How do you make that?”

“With peanut butter, confectioner’s sugar, and a few other things,” came the answer.

The following week, I managed to pick the dad up again. This time, I managed to get the ingredients: pie crust, peanut butter, confectioner’s sugar, cream cheese and Cool Whip. It wasn’t until the third (and final) time I picked him up in as many weeks that I got the exact amounts. He used 1/3 cup each of peanut butter and sugar, both of which I upped to 1/2 cup each.

This is in my e-cookbook, Off The Wall Cooking.



Ingredients

8-ounce tub of Cool Whip (see note)

8-ounce block of cream cheese (see note)

1/2 cup peanut butter (smooth is preferable)

1/2 cup confectioner's sugar

Pie crust (see note)

Directions

Put Cool Whip, cream cheese, peanut butter and sugar in a large mixing bowl. With beaters, beat on high. Pour into pie crust, smooth out, and freeze for 1 hour.

Note: Cool whip (or store equivalent) can be fat-free. Cream cheese can be regular cream cheese or the 1/3 less fat kind, but do not use fat free, as the pie won't set up right. I usually use a store-bought graham cracker crust for the pie, which is what the man used to make this. However, you can also use an Oreo cookie crust.

MOM’S SOUTHERN PECAN PIE

Servings: 10

Source: Sweet Inspirations - A Sugar Free Dessert Cookbook

View recipe: http://diabeticgourmet.com/recipes/html/162.shtml

Print Friendly: http://diabeticgourmet.com/recipes/html/162.shtml

Ingredients

1 unbaked pie shell

1 cup fruit sweetener **

1 envelope plain gelatin

1/3 cup unsweetened apple sauce

3 tbsp water

2 tbsp cornstarch

3 eggs

2 tsp vanilla

2 tbsp very strong coffee or espresso (prepared, not grounds)

24 pecan halves

**To make this fruit sweetener, mix together 1/2 cup frozen apple juice concentrate (thawed) and 1/2 cup granulated fructose.

Directions

Prepare pastry and place in 9-inch pie pan.

In large bowl, combine fruit sweetener, gelatin and apple sauce. Beat with electric mixer.

In small bowl, blend water and cornstarch until smooth. Add cornstarch to fruit sweetener mixture and blend. Beat in eggs, one at a time. Stir in vanilla and coffee. Pour mixture into pie shell. Decorate top with pecan halves.

Bake 30-40 minutes (until custard is set) at 375F. Cool slightly before cutting.

Nutritional Information Per Serving: Calories: 211; Protein: 3 g; Fat: 9 g; Sodium: 69 mg; Cholesterol: 82 mg; Carbohydrates: 28 g; Exchanges: 1 Fruit; 1 Bread; 2 Fat

CRANBERRY PIE



My dad loved to cook, and usually came up with decent recipes. He sent this one in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.” (It can be found in my e-cookbook Off the Wall Cooking, and can be made with one or two crusts.)

Note: This pie can be made either with one crust (above) or with two (below). The recipe originally calls for only the bottom crust.



Ingredients

2 T cornstarch

1 C sugar

1/4 tsp. salt

1 1/4 C hot water

1 C raisins

1 T butter

2 C cranberries

Pie crust

Directions

Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want, whether double crust or simply a bottom crust.)

VARIATION

2 Tbls cornstarch

3/4 C honey + 1/4 C molasses

1/4 tsp. salt

1 1/4 C hot water

1 C raisins

1 T margarine

1 1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)

Pie crust

Make as above.

CHOCOLATE-CRUSTED PUMPKIN PIE

This comes from the October 2012 issue of Vegetarian Times, page 71. It starts off, "Tweak the holiday pie tradition with a chocolate crust and pumpkin filling that's thickened with cornstarch, not eggs." Makes 1 9-inch pie (serves 8)

This recipe can be viewed online here.

Ingredients

Crust

1 1/4 cups all-purpose flour

1/4 cup unsweetened cocoa powder

1/2 cup confectioners’ sugar

1 stick Earth Balance margarine, cubed

1/4 tsp. vanilla extract

Filling

1 1/2 cups Oven-Roasted Pumpkin Purée or 1 15-oz. can puréed pumpkin

1 cup almond milk

2 Tbs. lemon juice

1/2 cup light brown sugar

1/4 cup cornstarch

1 tsp. ground ginger

1 tsp. baking powder

1/2 tsp baking soda

1/2 tsp. ground cinnamon

1/8 tsp. ground cloves

6 Tbs. Earth Balance margarine, melted

Directions

To make Crust: Pulse flour, cocoa, and confectioners’ sugar in food processor until combined. Add margarine, and process until mixture resembles sand. With processor running, add vanilla and 3 to 4 Tbs. cold water, and process until smooth dough forms. Chill 2 hours.

Roll out dough to 11-inch circle on floured work surface. Press into 9-inch pie pan. Chill 30 minutes.

To make Filling: Drain pumpkin in mesh strainer over bowl 30 minutes.

Combine almond milk and lemon juice in bowl. Whisk together brown sugar, cornstarch, ginger, baking powder, baking soda, cinnamon, and cloves in bowl. Whisk in almond milk mixture, then pumpkin and margarine.

Preheat oven to 400˚F. Place Crust on baking sheet, top with parchment paper, and fill with dried beans to weigh down. Reduce oven heat to 350˚F, and bake Crust 10 minutes. Remove parchment and beans, and bake 5 minutes.

Pour Filling into Crust, and bake 25 to 30 minutes, or until Filling is bubbling in center. Cool completely before serving.

nutritional information Per Slice: Calories: 377; Protein: 3 g; Total Fat: 20 g; Saturated Fat: 8 g; Carbohydrates: 47 g; Cholesterol: 0 mg; Sodium: 361 mg; Fiber: 3 g; Sugar: 24 g; Vegan

GINGER PUMPKIN PIE

Kathy Kingsley wrote for The Spruce Eats. She wrote, “Flavored with fresh ginger and honey, this pumpkin pie is sure to become one of your go-to holiday recipes.” Prep Time: 35 minutes; Cook Time: 50 minutes; Total Time: 85 minutes; Yield: Serves 8

Note: The old link no longer works, and I have yet to find a new one for this. If/when I do, I'll be sure to post it.

Ingredients

Pastry

1 cup unbleached all-purpose flour

2 tablespoons granulated sugar

1/4 cup solid vegetable shortening

2 tablespoons unsalted butter, chilled and cut into small pieces

3 tablespoons ice water

Pumpkin Filling

2 large eggs, at room temperature

1 16-ounce can solid-pack pumpkin

1 12-ounce can evaporated milk

1/3 cup honey

1/3 cup packed dark brown sugar

1 tablespoon finely grated peeled fresh ginger

1 teaspoon pumpkin-pie spice

1/4 teaspoon salt

Honey Whipped Cream

3/4 cup heavy or whipping cream, chilled

1 tablespoon honey

1/2 teaspoon vanilla extract

Preparation

Make the pastry dough: Combine the flour, sugar, vegetable shortening, and butter in a food processor and pulse on/off until the mixture forms coarse crumbs. With the motor running, add the ice water through the feed tube, and process just until the dough leaves the sides of the bowl and forms a ball.

Press the dough into a ball, then flatten it into a disc, about 1-inch thick.

On a lightly floured surface using a lightly floured rolling pin, roll the dough out into a 12-inch circle. Line a 9-inch pie pan with the dough. Turn the edges under, and crimp or flute the crust. Set the pie shell on a rimmed baking sheet.

Preheat the oven to 375°F.

In a large bowl, whisk the eggs until blended. Brush about teaspoon of the egg around the edge of the crust.

Add the pumpkin, milk, honey, sugar, ginger, pumpkin pie spice and salt to the eggs, and mix until well blended. Pour the filling into the pie crust.

Bake the pie for 45 to 50 minutes, or until the filling is set. If the edges become too dark during baking, carefully cover them with foil strips (see Recipe Notes). Set the pie on a wire rack to cool. If not serving right away, cover and chill.

When ready to serve, make the honey whipped cream. Put the cream into a medium bowl. Add the honey and vanilla and beat with an electric mixer until soft peaks form when the beaters are lifted. Serve the pie topped with the whipped cream.

Recipe Notes

• To make a foil collar to prevent edges of pie from browning too much, fold a 12-inch-long piece of foil into a strip with 3-inch-high sides. Stand the strip on the oven rack around the pie dish. Secure the overhang with a paper clip. The collar doesn't have to touch or cover the crust to protect it.

Cake!

Is there any yummier or, occasionally, more elegant dessert than cake? Maybe not. Here are six yummy cake recipes to try, including Naked Chocolate Peanut Butter Layer Cake and Nutella Mug Cake. Enjoy!

CELEBRATION CAKE

This comes from Seattle’s own Macrina Bakery. I’m on their mailing list (they send out the yummiest recipes!), and I highly recommend signing up.

If I’m ever out in Seattle, I fully intend to pay a visit to any of their bakeries…

According to Macrina’s Leslie Mackie, “This is one of my favorite birthday or special occasion cakes. The natural sweet flavor of toasted coconut layered with fresh summer berries and lemon cream makes for a light yet decadent summer treat.”

To view this online, click here.

INGREDIENTS: COCONUT CAKE

1 cup shredded, unsweetened coconut 1 cup coconut milk

5 egg whites

1 teaspoon pure almond extract

1 teaspoon pure vanilla extract

2-1/4 cups cake flour

1-3/4 cups granulated sugar

1 tablespoon + 1 teaspoon baking powder 1 teaspoon salt

12 tablespoons (1-1/2 sticks) unsalted butter, room temp.

2 pints fresh raspberries (for assembly)

LEMON CREAM

3 egg yolks

1/2 cup granulated sugar

1/3 cup lemon juice

3 tablespoons unsalted butter 1 cup whipping cream

WHITE CHOCOLATE FROSTING

12 ounces white chocolate chips

8 ounces unsalted butter, room temp. 1 pound cream cheese, room temp.

2 tablespoons fresh lemon juice

DIRECTIONS: COCONUT CAKE

Preheat oven to 325°F. Spread coconut evenly on a rimmed baking sheet and toast for 3 minutes. Toss with tongs to toast evenly and return to the oven for 3 minutes. Remove from oven and transfer to a bowl. Set aside.

In a medium bowl, combine the coconut milk, egg whites, and almond and vanilla extracts. Mix with a whisk and set aside.

Sift flour, sugar, baking powder and salt into the bowl of a stand mixer. Add the toasted coconut and mix on low speed using the paddle attachment for 30 seconds. Cut butter into small cubes and add to the flour mixture. Mix on low speed until it is coarse and crumbly with no visible pieces of butter, approximately 4 minutes. Add half the wet ingredients and mix on medium speed for 30 seconds. Scrape down the sides of the bowl with a spatula and add the remaining wet ingredients, mixing for another 30 seconds. Scrape the bowl again to ensure it is well incorporated.

Prepare a 12" x 18" baking sheet pan with 1/2" rim by brushing it with oil and lining the bottom with parchment paper. Pour batter into prepared pan and bake on the center rack for 25 minutes or until the top is golden brown. When cool, run a knife around the edge of the cake and invert onto another sheet pan. Gently remove parchment paper and then cut three 7" circles of cake. You will have excess cake scraps, which make great trifle with fresh berries and whipped cream. Cover cake circles until ready to assemble layer cake.

LEMON CREAM

Combine egg yolks, sugar and lemon juice in a medium stainless steel bowl and mix well with a whisk. Place the bowl on top of a saucepan filled with 2" of simmering water. Whisking constantly, slowly cook for about 10 minutes. You don’t want to cook this too fast or the egg will scramble. As it thickens you will see ribbons form in the custard. Add the butter and continue whisking until it is dissolved. Remove bowl from the saucepan and whisk to cool slightly. Cover with plastic wrap, allowing it to rest on the surface of the lemon curd.

Cool in the refrigerator for 30 minutes.

Whip the heavy cream to medium stiff peaks and fold into the chilled lemon curd. Set aside in the refrigerator.

WHITE CHOCOLATE FROSTING

Place the white chocolate into a medium stainless steel bowl. Place the bowl over a saucepan filled with 2" of simmering water. Stir with a rubber spatula until it is completely melted. Remove bowl from the saucepan and cool to room temperature.

Place the butter and cream cheese in the bowl of a stand mixer fitted with a paddle attachment. Beat until the mixture is completely smooth, approximately 3-6 minutes. Add the lemon juice and then the melted white chocolate. Mix until all ingredients are fully incorporated. If it is too soft (this can happen if your room temperature is warm) chill in the refrigerator for 20 minutes before using.

ASSEMBLY

Begin layering the cake using a single cut layer at the base. Top with a 1/2" thick layer of lemon cream and a single layer of raspberries. Keep a 1" border at the edge of cake so when the additional layers are added it doesn’t push the filling out. Repeat with the second layer and top with the final layer. Place the cake into the refrigerator or freezer to chill for 20 minutes.

To add a crumb coat (a base coat of frosting that allows for a perfect finish), spread the sides and top with a thin layer of frosting. Chill for 30 minutes.

To add the finishing coat of frosting, start by covering and smoothing the sides before completing the top. You can add some color by taking a small portion of the white chocolate frosting and mixing a little bit of food coloring into it. Then smooth onto the sides to create color blushes. Don’t be afraid to be creative!

Chill this cake for 1-1/2 hours before serving so that it is completely set. Decorate with fresh garden flowers and raspberries.

APPLE SPICE CAKE

This recipe comes from Publix.

Servings: 8; Total Time: 4 hours, 15 minutes; Active Time: 15 minutes

To view this recipe online, click here.

Ingredients

1/2 cup butter, melted

3 eggs, beaten

1 (21-oz) can apple pie filling

1 (15.25-oz) box yellow cake mix

1 tablespoon apple pie spice

Cooking spray

2 tablespoons flour

1/4 cup caramel sauce

1/2 cup whipped topping

Directions

Melt butter. Whisk eggs and apple pie filling into butter until blended and apples break into small pieces. Whisk cake mix and pie spice in large bowl until blended, then gently stir in wet ingredients until combined.

Coat bowl of slow cooker with spray, then sprinkle flour on bottom and sides until coated. Pour batter into slow cooker; cover and cook on HIGH for 3–4 hours or until center is cooked through.

Let cake stand 10 minutes. Turn cake out onto a platter; drizzle with caramel and serve warm with whipped topping.

PEANUT BUTTER CHOCOLATE CAKE

This recipe comes from Publix.

Servings: 8; Total Time: about 3 hours; Active Time: 10 minutes

To view this recipe online, click here.

Ingredients

Butter-flavor cooking spray

1 (15.25-oz) box devil's food cake mix

2 cups water, divided

2 large eggs

3/4 cup creamy peanut butter

1 (4-oz) semisweet chocolate bar (or morsels)

1/4 cup peanuts, chopped

8 tablespoons whipped topping

Directions

Coat 4-quart slow cooker with spray. Place cake mix, 1 cup water, and eggs in large bowl; beat with hand mixer until blended. Add peanut butter; mix well and pour mixture into slow cooker.

Microwave remaining 1 cup water on HIGH for 2 minutes or until steaming. Break chocolate into pieces, if needed, then place in water and stir until melted; let stand 1 minute to cool. Pour chocolate over batter in slow cooker.

Cover and cook on LOW for 2–2 1/2 hours (or HIGH for 1 1/2–1 3/4 hours) or until toothpick inserted near center comes out with fudgy crumbs. Chop peanuts. Serve cake straight from slow cooker topped with whipped topping and peanuts.

NUTELLA MUG CAKE

This easy yumminess is from TheSpruceEats, and begins, “This gloriously simple mug cake recipe puts you just 60 seconds away from a super indulgent dessert for Nutella lovers looking to satisfy a craving in a hurry. With ingredients you probably already have on hand, this is a perfect sweet treat for one.​“

Total Time: 7 minutes; Prep: 5 minutes; Cook Time: 2 minutes; Yield: 1 Serving.

To view this yumminess online, click here.

Ingredients

1/4 cup whole milk (can also use 2 percent)

1/4 cup all-purpose flour

1/4 teaspoon baking powder

1/4 cup Nutella

Directions

Gather the ingredients.

Add milk, flour, and baking powder in a 12-ounce microwave-safe mug. Whisk until smooth.

Add the Nutella and stir until the batter has no lumps.

Microwave on high for about 45 to 60 seconds.

Continue microwaving slowly in 15-second intervals. Microwaves vary but what you’re looking for is to see the cake look set and dry, the edges will pull away from the side of the mug and the cake will feel springy and fluffy to the touch. It will probably take an additional 30 to 60 seconds in total.

For best results, serve immediately.

POUND CAKE

This comes from MyDailyMoment.com, and begins, “Who says you can't have your cake and eat it, too? With this low-sodium pound cake, you'll enjoy a decadent dessert that will satisfy your sweet tooth.” Makes 12 servings.

To view this online, click here.

Ingredients

1 cup sugar

1 cup butter, unsalted and softened

5 eggs

1/4 cup sour cream

1/4 cup milk

1 teaspoon vanilla

2 1/4 cups flour

Directions

Heat oven to 350 degrees. Combine sugar and butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (2 to 3 minutes). Continue beating, adding eggs one at a time, until well mixed (2 to 3 minutes). Add sour cream, milk and vanilla. Continue beating, scraping bowl often, until well mixed (1 to 2 minutes). Reduce speed to low. Add flour; beat just until moistened. Spoon batter into greased and floured 12-cup bundt or 10-inch tube pan. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely. Sprinkle with powdered sugar, if desired.

NAKED CHOCOLATE PEANUT BUTTER LAYER CAKE

This comes from The Baker Chick (otherwise known as Audra). Here’s part of what Audra wrote: “My favorite basic chocolate cake is layered with rich chocolate ganache and fluffy peanut butter frosting. I chose to make a naked cake because I’m so obsessed with the look of them, but many different options would work for this. The cake could be made in a bundt pan with the frosting slathered on and the ganache poured on top. Or, you could frost it more traditionally, frosting it all perfectly smooth and then once again pouring the ganache on top. Whatever you decide, if you are a chocolate/peanut butter lover I know you’ll adore this cake.” Yield: 10-12 servings

To view this online, click here.

Ingredients

For the Cake:

1 cup plus 2 tablespoons unsweetened cocoa powder*

2 and 1/4 cups all-purpose flour

2 and 1/4 cups sugar

2 and 1/4 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

3 large eggs

1 cup plus 2 tablespoons warm water

1 cup plus 2 tablespoons buttermilk

4 1/2 tablespoons safflower oil

1 1/2 teaspoons pure vanilla extract

For the Frosting:

12 tablespoons of butter, softened (1 1/2 sticks)

1 cup creamy peanut butter

3 cups powdered sugar

1/4 cup heavy cream, whipped to stiff peaks

For the Ganache:

4.5 oz dark chocolate, chopped

1/2 cup heavy cream

peanut butter cups to garnish (optional)

Instructions

For the Cake:

Preheat oven to 350F.

Grease and flour your cake pans, lining with a circle of parchment paper. (This can be 6, 8 or 9 inch pans, I would use at least 3 pans if doing 6 inch though.)

In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder and salt.

Stir in the water, buttermilk, oil, vanilla and eggs, continue to stir until batter is smooth.

Divide batter amongst the pans and bake for 25-35 mins, or until a cake tester inserted into the middle of the cake comes out clean. Set aside to cool.

For the Ganache:

Place the chocolate in a heat-proof bowl. Bring the heavy cream to a simmer on the stove-top, and then pour over the chopped chocolate. Whisk until smooth. Allow to cool and thicken before using. (I pop mine in the fridge or freezer.

For the Frosting:

Cream together the butter and peanut butter until smooth. Gradually add the powdered sugar until well combined. Fold in the whipped cream until frosting is smooth and fluffy.

To assemble:

Using a serrated knife, level each cake layer, slicing off the "domed" top to make it even. Place the bottom later on a piece of parchment paper on a cake turntable (if you have one.)

Spread a layer of ganache over the first layer of cake, sticking it into the fridge or freezer if needed to firm it up. (I stuck the whole cake into the fridge between each frosting layer.)

Follow with a layer of frosting, then another layer of cake, more ganache, more frosting etc. Add some frosting to the outside of the cake, smoothing with a spatula. Top with chopped peanut butter cups.

Notes:

* Base cake recipe adapted from Martha Stewart

Pies

Christmas is tomorrow and many of us love having pies for holiday dessert. Here are six pie recipes to help go with your holiday dinner - or any time - including Mom's Southern Pecan Pie and Chocolate-Crusted Pumpkin Pie. Enjoy!

Note: First of all, I know I haven't added a Meatless Monday this week. I'll be sure to resume that next Monday. Also, since tomorrow is Christmas, I'll be taking the day off. I will return on Wednesday, though. In the meantime, relax, enjoy, and take care!

SALTED MAPLE CHESS PIE

This comes from The Baker Chick (otherwise known as Audra). If you haven’t signed up for her emails, I highly recommend doing it!

To view this online, click here.

Ingredients

Single layer Pie Crust*

4 eggs, room temperature

1/4 cup heavy cream

1 tablespoon vanilla extract

3/4 cup maple syrup

1 cup brown sugar

1/2 cup (1 stick) melted butter, cooled

2 tablespoons cornmeal

1 tablespoon white vinegar

Flakey sea salt (Like Maldon)

Instructions

Preheat oven to 425F.

In a large bowl beat the eggs until fluffy and blended. Add in the cream, vanilla, maple syrup and brown sugar, mixing on medium high until smooth. Add butter, cornmeal and vinegar and mix everything until smooth and free of any clumps or streaks.

Roll your pie crust into a 11 inch circle and drape onto your pie plate.crimp or flute the edges with a fork or your fingers. Pour the filling into the pie shell. Bake at 425F for 15 minutes and then reduce the heat to 325F and bake for 40 minutes until the edges are set but the middle is still wobbly. Sprinkle generously with flaky sea salt.

Allow to cool completely before serving, or chill and serve cold. Serve plain or with lightly sweetened whipped cream.

Notes

*If you'd like to add the braided crust like I did, I recommend making 1 1/2 times the regular pie crust recipe. Having a little extra allows you to try a few times and use your favorite braid on the crust. To attach it, brush the edge of your crust with egg wash and then gently press it on. Then brush the whole this with the egg wash and chill for 20 minutes before baking.

**If you like a crisper crust on the bottom, I recommend par baking the crust before adding the filling. Fill with parchment and beans or pie weights and then bake for 10 minutes. Remove the parchment and then add your filling.

PEANUT BUTTER PIE

I’d driven cab for several years. One Friday afternoon, I got a call to pick up a single dad from the store. When I dropped him off, his son and daughter came out of the trailer to help bring in the groceries.

“Did you remember to get the stuff for the peanut butter pie?” his daughter asked. They were taking it to an early Thanksgiving gathering that weekend.

“Sure did,” he answered.

“Peanut butter pie?” I asked, as we finished unloading the groceries. “How do you make that?”

“With peanut butter, confectioner’s sugar, and a few other things,” came the answer.

The following week, I managed to pick the dad up again. This time, I managed to get the ingredients: pie crust, peanut butter, confectioner’s sugar, cream cheese and Cool Whip. It wasn’t until the third (and final) time I picked him up in as many weeks that I got the exact amounts. He used 1/3 cup each of peanut butter and sugar, both of which I upped to 1/2 cup each.

This is in my e-cookbook, Off The Wall Cooking.



8-ounce tub of Cool Whip (see note)

8-ounce block of cream cheese (see note)

1/2 cup peanut butter (smooth is preferable)

1/2 cup confectioner's sugar

Pie crust (see note)

Put Cool Whip, cream cheese, peanut butter and sugar in a large mixing bowl. With beaters, beat on high. Pour into pie crust, smooth out, and freeze for 1 hour.

Note: Cool whip (or store equivalent) can be fat-free. Cream cheese can be regular cream cheese or the 1/3 less fat kind, but do not use fat free, as the pie won't set up right. I usually use a store-bought graham cracker crust for the pie, which is what the man used to make this. However, you can also use an Oreo cookie crust.

MOM’S SOUTHERN PECAN PIE

Servings: 10

Source: Sweet Inspirations - A Sugar Free Dessert Cookbook

View recipe: http://diabeticgourmet.com/recipes/html/162.shtml

Print Friendly: http://diabeticgourmet.com/recipes/html/162.shtml

Ingredients

1 unbaked pie shell

1 cup fruit sweetener **

1 envelope plain gelatin

1/3 cup unsweetened apple sauce

3 tbsp water

2 tbsp cornstarch

3 eggs

2 tsp vanilla

2 tbsp very strong coffee or espresso (prepared, not grounds)

24 pecan halves

**To make this fruit sweetener, mix together 1/2 cup frozen apple juice concentrate (thawed) and 1/2 cup granulated fructose.

Directions

Prepare pastry and place in 9-inch pie pan.

In large bowl, combine fruit sweetener, gelatin and apple sauce. Beat with electric mixer.

In small bowl, blend water and cornstarch until smooth. Add cornstarch to fruit sweetener mixture and blend. Beat in eggs, one at a time. Stir in vanilla and coffee. Pour mixture into pie shell. Decorate top with pecan halves.

Bake 30-40 minutes (until custard is set) at 375F. Cool slightly before cutting.

Nutritional Information Per Serving: Calories: 211; Protein: 3 g; Fat: 9 g; Sodium: 69 mg; Cholesterol: 82 mg; Carbohydrates: 28 g; Exchanges: 1 Fruit; 1 Bread; 2 Fat

CRANBERRY PIE



My dad loved to cook, and usually came up with decent recipes. He sent this one in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.” (It can be found in my e-cookbook Off the Wall Cooking, and can be made with one or two crusts.)



2 T cornstarch

1 C sugar

1/4 tsp. salt

1 1/4 C hot water

1 C raisins

1 T butter

2 C cranberries

Pie crust

Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want, whether double crust or simply a bottom crust.)

VARIATION

2 Tbls cornstarch

3/4 C honey + 1/4 C molasses

1/4 tsp. salt

1 1/4 C hot water

1 C raisins

1 T margarine

1 1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)

Pie crust

Make as above.

CHOCOLATE-CRUSTED PUMPKIN PIE

This comes from the October 2012 issue of Vegetarian Times, page 71. It starts off, "Tweak the holiday pie tradition with a chocolate crust and pumpkin filling that's thickened with cornstarch, not eggs." Makes 1 9-inch pie (serves 8)

This recipe can be viewed online here.

Crust

1 1/4 cups all-purpose flour

1/4 cup unsweetened cocoa powder

1/2 cup confectioners’ sugar

1 stick Earth Balance margarine, cubed

1/4 tsp. vanilla extract

Filling

1 1/2 cups Oven-Roasted Pumpkin Purée or 1 15-oz. can puréed pumpkin

1 cup almond milk

2 Tbs. lemon juice

1/2 cup light brown sugar

1/4 cup cornstarch

1 tsp. ground ginger

1 tsp. baking powder

1/2 tsp baking soda

1/2 tsp. ground cinnamon

1/8 tsp. ground cloves

6 Tbs. Earth Balance margarine, melted

To make Crust: Pulse flour, cocoa, and confectioners’ sugar in food processor until combined. Add margarine, and process until mixture resembles sand. With processor running, add vanilla and 3 to 4 Tbs. cold water, and process until smooth dough forms. Chill 2 hours.

Roll out dough to 11-inch circle on floured work surface. Press into 9-inch pie pan. Chill 30 minutes.

To make Filling: Drain pumpkin in mesh strainer over bowl 30 minutes.

Combine almond milk and lemon juice in bowl. Whisk together brown sugar, cornstarch, ginger, baking powder, baking soda, cinnamon, and cloves in bowl. Whisk in almond milk mixture, then pumpkin and margarine.

Preheat oven to 400˚F. Place Crust on baking sheet, top with parchment paper, and fill with dried beans to weigh down. Reduce oven heat to 350˚F, and bake Crust 10 minutes. Remove parchment and beans, and bake 5 minutes.

Pour Filling into Crust, and bake 25 to 30 minutes, or until Filling is bubbling in center. Cool completely before serving.

nutritional information Per Slice: Calories: 377; Protein: 3 g; Total Fat: 20 g; Saturated Fat: 8 g; Carbohydrates: 47 g; Cholesterol: 0 mg; Sodium: 361 mg; Fiber: 3 g; Sugar: 24 g; Vegan

GINGER PUMPKIN PIE

Kathy Kingsley is one of About.com's American Food experts. She writes, “Flavored with fresh ginger and honey, this pumpkin pie is sure to become one of your go-to holiday recipes.” Prep Time: 35 minutes; Cook Time: 50 minutes; Total Time: 85 minutes; Yield: Serves 8

To view this online, click here.

Ingredients

Pastry

1 cup unbleached all-purpose flour

2 tablespoons granulated sugar

1/4 cup solid vegetable shortening

2 tablespoons unsalted butter, chilled and cut into small pieces

3 tablespoons ice water

Pumpkin Filling

2 large eggs, at room temperature

1 16-ounce can solid-pack pumpkin

1 12-ounce can evaporated milk

1/3 cup honey

1/3 cup packed dark brown sugar

1 tablespoon finely grated peeled fresh ginger

1 teaspoon pumpkin-pie spice

1/4 teaspoon salt

Honey Whipped Cream

3/4 cup heavy or whipping cream, chilled

1 tablespoon honey

1/2 teaspoon vanilla extract

Preparation

Make the pastry dough: Combine the flour, sugar, vegetable shortening, and butter in a food processor and pulse on/off until the mixture forms coarse crumbs. With the motor running, add the ice water through the feed tube, and process just until the dough leaves the sides of the bowl and forms a ball.

Press the dough into a ball, then flatten it into a disc, about 1-inch thick.

On a lightly floured surface using a lightly floured rolling pin, roll the dough out into a 12-inch circle. Line a 9-inch pie pan with the dough. Turn the edges under, and crimp or flute the crust. Set the pie shell on a rimmed baking sheet.

Preheat the oven to 375°F.

In a large bowl, whisk the eggs until blended. Brush about teaspoon of the egg around the edge of the crust.

Add the pumpkin, milk, honey, sugar, ginger, pumpkin pie spice and salt to the eggs, and mix until well blended. Pour the filling into the pie crust.

Bake the pie for 45 to 50 minutes, or until the filling is set. If the edges become too dark during baking, carefully cover them with foil strips (see Recipe Notes). Set the pie on a wire rack to cool. If not serving right away, cover and chill.

When ready to serve, make the honey whipped cream. Put the cream into a medium bowl. Add the honey and vanilla and beat with an electric mixer until soft peaks form when the beaters are lifted. Serve the pie topped with the whipped cream.

Recipe Notes

• To make a foil collar to prevent edges of pie from browning too much, fold a 12-inch-long piece of foil into a strip with 3-inch-high sides. Stand the strip on the oven rack around the pie dish. Secure the overhang with a paper clip. The collar doesn't have to touch or cover the crust to protect it.

Desserts

“Seize the moment. Remember all those women on the Titanic who waved off the dessert cart.” - Erma Bombeck (Found in Women's Lip: Outrageous, Irreverent and Just Plain Hilarious Quotes, edited by Roz Warren, page 42.)

What is a holiday meal without dessert? Even if you're so stuffed that you have to wait an hour or so for dessert, it's still part of the holiday meal.

To that end, here are six dessert recipes to help you end the meal, including Chai-Spiced Pear Pie and Santa's Trash Cookies. Enjoy!

EASY PUMPKIN PUDDING CAKE

This is from Ashley, a high school teacher turned blogger, on her wonderful site, The Recipe Rebel. This recipe begins, “This Easy Pumpkin Pudding Cake takes just 10 minutes prep and makes it’s own caramel pudding sauce as it bakes! Perfect hot from the oven with a scoop of ice cream.”

Prep Time: 10 minutes; Cook Time: 35 minutes; Makes 6 servings.

To view this online, click here.

Ingredients

1 1/2 cups flour (I use whole wheat!)

3/4 cup brown sugar, lightly packed

2 teaspoons baking powder

1 teaspoon cinnamon

1/4 teaspoon salt

pinch of nutmeg

pinch of cloves

3/4 cup pure pumpkin puree (not pie filling!)

1/3 cup milk (I use 1%)

1 tablespoon canola oil

1 teaspoon vanilla

Sauce

1 cup brown sugar, lightly packed

2 teaspoons corn starch

1 1/4 cup hot or boiling water

2 tablespoons butter

Instructions

Preheat oven to 350 degrees and lightly grease a 9" pie plate or baking dish.

In a large bowl, stir together the flour, 3/4 cup brown sugar, baking powder, cinnamon, salt, nutmeg and cloves with a spoon.

Add in pumpkin, milk, oil and vanilla and stir until a thick batter forms. Spread into prepared pie plate.

In a small bowl, stir together 1 cup brown sugar and corn starch until there are no clumps. Sprinkle over cake batter.

Add butter to hot water and stir until melted. Pour over brown sugar mixture in pan.

Bake for 35-40 minutes until top is completely set (keep in mind that there is a thick layer of caramel sauce in the bottom, so it may jiggle). Let sit for 5-10 minutes before serving.

Leftovers can be stored in the refrigerator and reheat perfectly!

CHERRY-MALLOW CAKE

This recipe is from the infamous long-since-forgotten-emailing-list and begins, “This cake is a snap to make because you use a mix. As the marshmallows melt, they rise to the top and make a glaze.”

Prep. time: 15 minutes; Cooking time: 45 to 50 minutes; Serves: 15

Ingredients

4 cups miniature marshmallows, (about 3/4 of a 10-1/2 ounce package; you can use vegetarian marshmallows, which I highly recommend)

1 package (18-1/4 ounces) yellow cake mix

1 can (21 ounces) cherry pie filling

Directions

Preheat the oven to 350 degrees F. Spray a 13x9x2-inch baking pan with vegetable cooking spray. Lay the marshmallows evenly over the bottom of the pan.

Prepare the cake mix according to the package directions. Pour the batter over the marshmallows. Spoon the cherry filling evenly over the cake batter.

Remove pan from oven and cool on wire racks.

After the cake is cool, cut into squares.

CHAI-SPICED PEAR PIE

This is from Audra, otherwise known as The Baker Chick. If you’ve followed my blog for a while, you might remember me posting quite a few recipes from Audra (although it’s been a while). Her blog rocks! If you haven’t checked it out, you really should. Go ahead, I’ll wait.

This recipe begins, “I can’t possibly let you enter Thanksgiving week without another pie recipe. As the person in charge of desserts in my family, I’m always looking to make something classic with a twist and this gorgeous pie is just that apples get all the attention in the fall, but baking with firm, sweet pears is in my opinion just as good but way more unique and impressive.

“This pear pie is tossed with warm chai spices like cardamon, cinnamon, ginger and even a crack of black pepper. The result is just a bit more kick than what you’re probably used to with apple pie, but that same warm, melt-in-your-mouth goodness just waiting for a scoop of vanilla.”

Yield: 1 9-inch pie

To view this online on Audra’s blog, click here.

Ingredients

2-3 single layers of Pie Crust (see note)

10 cups of peeled, thinly sliced pears (from about 8-10 pears depending on size, use something firm like bosc)

1/2 cup brown sugar

1/4 cup flour

1 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

3-4 twists of freshly ground black pepper (1/8 teaspoon, optional)

1/4 cup water

2 tablespoons butter

Instructions

Keep crust chilling in the fridge while you prep the pears.

In a large pot or dutch oven, toss together the pears, brown sugar, flour, and spices. Stir in water and dot with the butter.

Cook on medium heat, stirring frequently, tossing everything around to par-cook the pears a bit. Keep checking to see when a pear slice is "bendy" and slightly tender, but for me I cooked them for 10-15 minutes.

Allow pears to cool while you prep your dough. If you are doing a lattice or braided crust, roll some of the dough out now, form the braids, and freeze them until pie is ready to be assembled. If you are just doing a double crust- wait until the pears are mostly cool.

Roll out one layer of crust and drape over the bottom of a 9- inch pie pan leaving a bit of overhang. Pour the cooled pears into the crust and top with another sheet of pie crust, a lattice top, or the braids.

Trim and crimp edge of crust and pop the whole thing in the freezer for 10-30 minutes.

Preheat oven to 425.F. Place pie onto a cookie sheet and bake for 10 minutes, then reducing the heat to 350F and baking for another 45-50 minutes.. If the crust seems to be getting too dark you can drape some foil on top for the remainder of the baking.

Serve warm with vanilla ice cream.

Notes

*If you want a little extra pie dough to work with for a decorative crust, I like to have a bit extra and usually make 3 batches of crust. If you are just doing a classic top, two single layers is fine!

SANTA’S TRASH COOKIES

This recipe is from Lindsay Conchar at Delish, and begins, “Even Santa has a naughty side.”

To view this online, click here.

Note: Linday’s blog, Life, Love and Sugar is definitely worth checking out. I’ll wait while you do that!

Total Time: 25 minutes; Cook Time: 8 minutes; Level: Easy; Makes: 28 cookies

Ingredients

3/4 c. cup unsalted butter, at room temperature

1/2 c. sugar

1/2 c. brown sugar

1 large egg

2 tsp. vanilla

2 1/4 c. all-purpose flour

1 tsp. baking soda

1/4 tsp. kosher salt

1/3 c. crushed potato chips

1/3 c. Crushed Pretzels

1/3 c. semi-sweet chocolate chips

3 tbsp. red and green sprinkles

Flaky sea salt, for garnish

Directions

Preheat oven to 350º and line two cookie sheets with parchment.

Cream together butter and sugars until light and fluffy, 3 to 4 minutes.

Mix in egg and vanilla.

In another large bowl, whisk flour, baking soda, and salt. Add dry ingredients to wet and mix until smooth. Dough will be thick.

Gently stir in chips, pretzels, chocolate chips, and sprinkles.

Make tablespoon size balls of dough. Slightly press them down onto the cookie sheet and sprinkle with sea salt.

Bake until edges are just starting to get golden, 7 to 8 minutes.

Remove from oven and let cool 2 to 3 minutes, then transfer to cooling rack to cool completely.

EGGNOG MELTAWAY COOKIES

This recipe, from the Food Network kitchen, begins, “The secret to these cookies' melt-in-your-mouth texture is the confectioners' sugar, which easily comes together with almonds in a food processor. The flavors of rum, bourbon and nutmeg make the little snowball lookalikes taste just like your favorite holiday drink. “

Total:2 hr 55 min; Active: 25 min; Yield: 4 dozen cookies; Level: Easy

To view this online, click here.

Ingredients

1 cup blanched almonds (skinless)

2 cups confectioners' sugar

2 sticks (1 cup) unsalted butter, at room temperature

1 tablespoon bourbon

2 teaspoons rum extract

1 teaspoon pure vanilla extract

2 1/4 cups all-purpose flour (see Cook's Note)

1/2 teaspoon fine salt

1 tablespoon freshly grated nutmeg, plus more for serving

Directions

Watch how to make this recipe.

Line 2 baking sheets with parchment.

Put the almonds and 1/2 cup of the confectioners' sugar in the bowl of a food processor and process until very finely ground, about 2 minutes. Add the butter and process until smooth, 30 seconds to 1 minute. Scrape the dough off the inside of the bowl if needed. Add the bourbon and rum and vanilla extracts and pulse until smooth. Add the flour and salt and pulse until the dough forms a ball.

Roll mounded teaspoons of the dough into balls about 1 inch wide and place on the prepared baking sheets about 1 inch apart. Refrigerate for 30 minutes.

Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.

Bake, rotating the baking sheets from top to bottom and front to back halfway through, until the cookies are firm when gently pressed, completely dry and just beginning to crack at the top, 20 to 25 minutes. Cool the cookies on the sheets for 5 minutes; they will firm as they cool.

Meanwhile, put the nutmeg and remaining 1 1/2 cups confectioners' sugar in a pie plate or wide baking dish and mix well. Toss the warm cookies very gently in the sugar mixture until evenly coated; the cookies need to be warm for the first coating of sugar to stick. Cool the cookies on a wire rack completely, about 30 minutes, then toss again in the sugar mixture so they are very white. Sprinkle with additional grated nutmeg.

Store the cookies in a little bit of extra confectioners' sugar in an airtight container for up to a week.

Cook's Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

ALMOND JOY ENERGY BITES

I found this on Runner’s World website in an article titled “18 No-Bake High-Protein Energy Bites for Easy Fueling.”

This particular recipe is from Ali at Gimme Some Oven. It begins, “These Almond Joy Energy Bites taste like the candy bar we all love, but are made with healthier ingredients and sweetened with dates.”

Total Time: 15 minutes; Prep Time: 15 minutes.

To view this online, go to https://www.gimmesomeoven.com/almond-joy-energy-bites-recipe/

Ingredients:

12 oz. (about 2 cups, loosely-packed) Medjool dates (**see note below about types of dates and substitutions**)

2 cups almonds

1/2 cup shredded coconut

1/2 cup unsweetened cocoa powder

1 Tbsp. coconut oil

1 Tbsp. vanilla extract

1/2 tsp. almond extract (optional)

Directions:

Add dates and remaining ingredients to a food processor. Pulse a few times to combine, then use a rubber spatula to scrape the sides of the bowl. Blend the mixture for about 3 minutes, or until the mixture has moved past the crumbly stage and begins to clump and stick to the sides of the food processor.

Use a spoon or small cookie scoop to measure out a tablespoon of dough (or your desired size) and roll it into a ball. If desired, roll the ball in a bowl of coconut flakes. Or just set it aside to eat as-is. Repeat with the remaining dough. (Alternately, you can flatten the dough into the bottom of an 8×8-inch parchment-lined baking dish, then cut it into bars.)

Store the energy bites in an airtight container for up to 2 weeks.

**I used Medjool dates in this recipe, which are already nice and soft. If you substitute another kind of date, you may need to soak them in warm water for 10 minutes first in order to soften then. (Then drain them before using.)

4th of July

Today is the 4th of July. Here are six recipes to help get you in the mood, including Sloppy Joe Sliders and Red, White, and Blue Potato Salad. Hope everyone has a fun - and safe - weekend. Enjoy!

CAMPFIRE CINNAMON ROLLS

This comes from The Baker Chick. If you haven't signed up for her email newsletter yet, I highly recommend doing so. Really good stuff! This yields 12 cinnamon rolls. Also, if you're not planning on camping any time soon, and you still want to make these, check out the note at the end of the recipe.

To view this online, along with part of the Baker Chick's blog and photos, click here.

Ingredients

Dough:

3/4 cup milk

1/4 cup butter

3 1/4 cups all-purpose flour

1 (.25 ounce) package instant yeast

1/4 cup white sugar

1/2 teaspoon salt

1/4 cup water

1 egg

Filling:

1 cup brown sugar, packed

1 tablespoon ground cinnamon

1/4 cup butter- softened

Frosting:

2 tablespoons softened butter

4 oz cream cheese

1 tsp vanilla extract or paste

2-3 cups of powdered sugar (depending on how sweet you like it.)

Instructions

Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. Let cool until lukewarm.

In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; whisk together. Add water, egg and the milk mixture; beat well with an electric mixer. Add the remaining flour, 1/2 cup at a time, using a wooden spoon to stir well after each addition. (dough will be too thick and sticky to use the mixers at this point.)

When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes. (dough will spring back when lightly pressed.)

Cover the dough with a damp cloth and let rest for 10 minutes.

Stir together the brown sugar and cinnamon.

On a lightly floured surface, roll out dough into a 12x9 inch rectangle. (use your 9x13 baking dish as a guide.) Spread the softened butter all over the dough. Sprinkle dough with cinnamon sugar mixture and press in lightly so it doesn't fall out when you roll it. Roll up dough and pinch seam to seal.

Cut the dough into two equal logs and wrap tightly with plastic wrap, then place in a zip lock bag. Keep frozen until you're ready to bake.

The morning you want to have the cinnamon rolls, take them out and let them thaw to room temp. (or the night before if you're not baking outdoors...they tend to not stay totally frozen for too long in a cooler.

Slice dough into 12 equal rolls and place in the bottom of a buttered dutch oven. Cover and set near the fire to proof for about an hour, or until rolls are puffy.

Bake on the campfire, on some hot coals with hot wood from the fire on top. (You can improvise - this is what worked for us.)

Cook for 8-10 minutes or until golden and fully baked. Slather with frosting (recipe below,) and service immediately. (They will be hot but at least take them out of the dutch oven so they stop baking.

For the Frosting: (make ahead of time and bring in the cooler)

Whip together the softened butter and cream cheese with an electric mixer until smooth and creamy. Add the vanilla and the powdered sugar, 1/2 cup at a time. Beat until creamy and spreadable.

Note: If you want to make this recipe at home, bake at 325F for 20 minutes.

SLOPPY JOE SLIDERS

This comes from FamilyTime.com. It starts off, “Sink your teeth into these mouthwater sliders, that are easy to make and really fun to eat.” Prep. Time: 10 minutes; Cooking Time: 20 minutes; Serves: 8 servings (3 sliders each)

To view this online, click here.

Ingredients

1 1/2 tablespoons vegetable oil

2 large onions, chopped (about 2 cups)

3 pounds ground beef

ketchup or 2 cups barbecue sauce

1 cup French's® Classic Yellow® mustard

1 /2 cup French's® worcestershire sauce

2 packages (15 ounces each) Pepperidge Farm® Mini Sandwich Buns (white or wheat)

Directions

Heat the oil in a 6-quart saucepot over medium heat. Add the onions and cook unitl tender, stirring occasionally.

Increase the heat to medium-high. Add the beef to the saucepot and cook until it's well browned, stirring often to separate meat. Pour off any fat.

Stir the barbecue sauce, mustard and Worcestershire sauce in the saucepot. Reduce the heat to low. Cook until the mixture is hot and bubbling, stirring occasionally. Divide the beef mixture among the buns.

RED, WHITE, AND BLUE POTATO SALAD

This comes from Diana Rattray, About.com's Southern Food expert. She writes, “This is the perfect salad for your Fourth of July celebration or any summer gathering. Small firm potatoes make the perfect potato salad, and the colors make it attractive and festive.” Prep Time: 25 minutes; Cook Time: 15 minutes; Total Time: 40 minutes; Yield: 6 Servings

To view this online, click here.

Ingredients

3 pounds mixed color small potatoes, with Peruvian (purple), small red, and small white

1 cup diced celery

6 hard-cooked eggs, chopped

1/2 cup chopped red onion

3/4 to 1 cup mayonnaise

1/2 cup sour cream

2 teaspoons chopped fresh dill

1 1/2 tablespoons dill relish

1/4 teaspoon ground black pepper

1/2 teaspoon salt

Directions

Scrub potatoes and trim bruises and other imperfections. Cut into 1/2- to 1-inch pieces. Put into a saucepan, cover with water, and bring to a boil. Reduce heat to medium-low, cover, and cook for about 15 minutes, or until fork-tender. Drain and let cool in the pan with the cover ajar.

Combine the cooled potatoes with the diced celery, chopped egg, and onion.

Combine 3/4 cup of the mayonnaise with the sour cream, dill, dill relish, pepper, and salt.

Mix the mayonnaise mixture with the potato mixture until blended. Add more mayonnaise, if desired.

BERRY CHERRY CUSTARD PIE

This also comes from The Baker Chick. If you didn't sign up for her email newsletter after the first recipe, go ahead. I'll wait!

This recipe yields 1 9-inch pie.

To view this online, click here.

Ingredients

1 9-inch unbaked pie crust (recipe follows)

4 cups of mixed berries/cherries. (I did 1 1/2 cups cherries, 1 1/2 cups sliced strawberries and 1 cup blueberries.)

3 large eggs

2/3 cup sugar

3 tablespoons all-purpose flour

1/4 cup heavy cream

zest of 1 lemon

Instructions

Preheat oven to 350F. Roll out the pie crust, and trim/crimp to fit a 9 inch pie dish.

Fill the un-baked crust with the fresh berries/cherries.

Whisk together the eggs, sugar, flour, cream and lemon zest. Pour the custard over the berries.

Bake until custard is set, about 50-60 minutes. Let cool completely and then chill thoroughly or overnight. Serve cold.

PERFECT PIE CRUST

yield: 2-9 inch single pie crusts or 1 double or lattice-topped crust

Ingredients

2 1/2 cups all purpose flour

2 sticks unsalted butter, cold, cut into cubes

1 tsp. salt

1 tsp. sugar

1/4-1/2 cups ice water

Instructions

Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine.

Add the butter, and process until the mixture resembles coarse meal, about 10 seconds.

With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.

Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap.

Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using.

SPICED BLUEBERRY ICE DREAM

This comes from the June 2015 issue of Better Nutrition, page 56. It’s a magazine that I picked up at a local health food store, a really cool place in the Tampa Bay area, called Rollin’ Oats. This recipes starts off, “This antioxidant-packed alternative to ice cream can be made dairy-free with soy or coconut yogurt, the latter of which is Paleo-friendly.” Serves 4.

1 pint fresh blueberries

1 Tbs. finely minced fresh ginger

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 cup rice syrup or coconut nectar, or to taste

1/4 cup fresh-squeezed orange juice

2 tsp. vanilla extract

1/4 tsp. liquid vanilla stevia, optional

1 1/2 (12 oz.) plain Greek yogurt

Combine all ingredients in food processor in the order listed, and process until blueberries are broken down but mixture isn’t completely smooth, about 10 – 20 seconds, scraping down sides once or twice. Follow directions on any ice cream maker to freeze. Enjoy immediately.

Note: The recipe adds, “If you don’t have an ice cream maker, transfer contents to a 9 x 19-inch, freeze-safe container, and freeze. Remove the container every 30 minutes, whisk contents well, and return to the freezer. Do this for 90 minutes – three mixing sessions. Then freeze to firm consistency, about 2 hours. If ice cream overfreezes, thaw for 10 minutes on the counter and process until smooth in the food processor. You can also enjoy this treat as is, with no freezing.”

Per serving: 120 cal; 8 g protein; 1 g total fat (0 g sat. fat); 18 g carb; 5 mg cholesterol; 35 mg sod; 2 g fiber; 13 g sugars

Pumpkin - Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with pumpkins

While pumpkin recipes are usually associated with autumn, there's no reason they can't be enjoyed year 'round. Here are six yummy pumpkin recipes to try, including Spicy Pumpkin Pie and Ginger Pumpkin Pie. Enjoy!

EASY PUMPKIN PUDDING CAKE

This is from Ashley, a high school teacher turned blogger, on her wonderful site, The Recipe Rebel. This recipe begins, “This Easy Pumpkin Pudding Cake takes just 10 minutes prep and makes it’s own caramel pudding sauce as it bakes! Perfect hot from the oven with a scoop of ice cream.”

Prep Time: 10 minutes; Cook Time: 35 minutes; Makes 6 servings.

To view this online, click here.

Ingredients

1 1/2 cups flour (I use whole wheat!)

3/4 cup brown sugar, lightly packed

2 teaspoons baking powder

1 teaspoon cinnamon

1/4 teaspoon salt

pinch of nutmeg

pinch of cloves

3/4 cup pure pumpkin puree (not pie filling!)

1/3 cup milk (I use 1%)

1 tablespoon canola oil

1 teaspoon vanilla

Sauce

1 cup brown sugar, lightly packed

2 teaspoons corn starch

1 1/4 cup hot or boiling water

2 tablespoons butter

Instructions

Preheat oven to 350 degrees and lightly grease a 9" pie plate or baking dish.

In a large bowl, stir together the flour, 3/4 cup brown sugar, baking powder, cinnamon, salt, nutmeg and cloves with a spoon.

Add in pumpkin, milk, oil and vanilla and stir until a thick batter forms. Spread into prepared pie plate.

In a small bowl, stir together 1 cup brown sugar and corn starch until there are no clumps. Sprinkle over cake batter.

Add butter to hot water and stir until melted. Pour over brown sugar mixture in pan.

Bake for 35-40 minutes until top is completely set (keep in mind that there is a thick layer of caramel sauce in the bottom, so it may jiggle). Let sit for 5-10 minutes before serving.

Leftovers can be stored in the refrigerator and reheat perfectly!

GINGER PUMPKIN PIE

Kathy Kingsley is About.com's American Food expert. She writes, “Flavored with fresh ginger and honey, this pumpkin pie is sure to become one of your go-to holiday recipes.” Prep Time: 35 minutes; Cook Time: 50 minutes; Total Time: 85 minutes; Yield: Serves 8

To view this online, click here.

Ingredients

Pastry

1 cup unbleached all-purpose flour

2 tablespoons granulated sugar

1/4 cup solid vegetable shortening

2 tablespoons unsalted butter, chilled and cut into small pieces

3 tablespoons ice water

Pumpkin Filling

2 large eggs, at room temperature

1 16-ounce can solid-pack pumpkin

1 12-ounce can evaporated milk

1/3 cup honey

1/3 cup packed dark brown sugar

1 tablespoon finely grated peeled fresh ginger

1 teaspoon pumpkin-pie spice

1/4 teaspoon salt

Honey Whipped Cream

3/4 cup heavy or whipping cream, chilled

1 tablespoon honey

1/2 teaspoon vanilla extract

Preparation

Make the pastry dough: Combine the flour, sugar, vegetable shortening, and butter in a food processor and pulse on/off until the mixture forms coarse crumbs. With the motor running, add the ice water through the feed tube, and process just until the dough leaves the sides of the bowl and forms a ball.

Press the dough into a ball, then flatten it into a disc, about 1-inch thick.

On a lightly floured surface using a lightly floured rolling pin, roll the dough out into a 12-inch circle. Line a 9-inch pie pan with the dough. Turn the edges under, and crimp or flute the crust. Set the pie shell on a rimmed baking sheet.

Preheat the oven to 375°F.

In a large bowl, whisk the eggs until blended. Brush about teaspoon of the egg around the edge of the crust.

Add the pumpkin, milk, honey, sugar, ginger, pumpkin pie spice and salt to the eggs, and mix until well blended. Pour the filling into the pie crust.

Bake the pie for 45 to 50 minutes, or until the filling is set. If the edges become too dark during baking, carefully cover them with foil strips (see Recipe Notes). Set the pie on a wire rack to cool. If not serving right away, cover and chill.

When ready to serve, make the honey whipped cream. Put the cream into a medium bowl. Add the honey and vanilla and beat with an electric mixer until soft peaks form when the beaters are lifted. Serve the pie topped with the whipped cream.

Recipe Notes

• To make a foil collar to prevent edges of pie from browning too much, fold a 12-inch-long piece of foil into a strip with 3-inch-high sides. Stand the strip on the oven rack around the pie dish. Secure the overhang with a paper clip. The collar doesn't have to touch or cover the crust to protect it.

PUMPKIN SPICE SCONES

This absolute yumminess comes from The Baker Chick (otherwise known as Audra). If you haven’t checked out her blog, I highly recommend doing so, along with subscribing to it. Go ahead, I’ll wait. (Imagine the sound of me tapping my foot….) Did you ? Great, if you did. If you didn’t, check it out sometime.

Okay, Audra starts off by writing, “Let’s grab a cup of coffee and a scone, what do you say? It’s been a long day, and right now I just want something delicious and a warm cup of coffee. Doesn’t that sound lovely? And, since pumpkin season seems to be at it’s peak, how about these tender, melt-in-your-mouth, Pumpkin Spice Scones? Oh these were so good. Everything you want in a scone really. Nothing dense or tough about these babies- just fall baked good perfection.” At the end of the recipe, Audra, added, “This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.”

Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: 8 scones. Yum!

To view this online at Audra’s blog, click here.

Ingredients

For the Scones:

2 cups all-purpose flour

1/4 cup plus 2 tablespoons white sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

6 tablespoons cold butter, cut into chunks

1/2 cup pumpkin pureé

3 tablespoons International Delight Pumpkin Pie Spice Creamer

1 large egg

For the Glaze:

1 cup powdered sugar

2 tablespoons International Delight Pumpkin Pie Spice Creamer

dash of cinnamon

Instructions

Preheat oven to 425F. Prep a cookie sheet with parchment paper or a sil-pat. Set aside.

In a large bowl stir together the flour, sugar, baking powder, salt, and spices.

Add the butter, and use a pastry blender or your hands to break down the butter chunks until they are no bigger than the size of a pea. (I like to use my hands and work them in.)

Make a well in the center of the bowl and add the pumpkin and creamer. Stir gently until dough just comes together. (It may seem dry)

Turn dough onto a well-floured surface and knead until dough has moistened and is a cohesive ball.

Shape into a 6-7 inch circle, about 2 inches thick. Cut into 8 equal wedges, and arrange on the cookie sheet.

Bake for 14-16 minutes, or until scones are just golden on the edges. Allow them to cool slightly while you make the glaze.

For the glaze:

Whisk together the powdered sugar, creamer, and cinnamon until smooth and thick. Drizzle over the scones and enjoy warm or room temperature.

SPICY PUMPKIN PIE

Servings: 8

View recipe: http://diabeticgourmet.com/recipes/html/154.shtml

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=154

Ingredients

1 (9-inch) pastry shell

1 tsp ground cinnamon

1-1/2 cup pumpkin (canned)

1/2 tsp ground nutmeg

2 eggs; beaten

1/2 tsp ground ginger

1 cup low-fat milk

1/4 tsp Salt

3 tbsp liquid cal-free sweetener

1 pinch ground cloves

2 tbsp brown sugar, packed

Light vanilla ice cream

Directions

Prick pastry shell with a fork. Bake in 450F oven for 8 min.

Stir together pumpkin, egg, milk, sweetener, sugar and seasonings. Pour into partially baked pie shell.

Bake in 350F oven for 50 minutes or until center is almost set. Cool slightly and then refrigerate.

Cut into 8 wedges and serve each with 2 tbsp light vanilla ice cream.

Nutritional Information Per Serving; Calories: 173; Protein: 5 g; Fat: 9 g; Carbohydrates: 20 g; Exchanges: 1/2 Starch/Bread, 1-1/2 Fat, 1 Dairy, 1/2 Fruit

VEGAN PUMPKIN CHEESECAKE BROWNIES

This is from Alissa Saenz at Connoisseurus Veg, and starts off, “Fudgy chocolate chip-studded vegan brownies are topped with a layer of luscious cashew cheesecake to make this decadent and totally vegan fall dessert.”

Servings: 16; Calories 254 kcal; Author Alissa Saenz

To view this online, click here.

Ingredients

For the Brownie Layer

1/2 cup coconut oil, melted

1/2 cup canned pumpkin puree

1 teaspoon vanilla extract

3/4 cup organic granulated sugar

1 cup all-purpose flour

2/3 cup cocoa powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 cup vegan chocolate chips

For the Pumpkin Cheesecake Layer

1 cup raw cashews, soaked in water 4-8 hours and drained

1/2 cup canned pumpkin puree

1/3 cup maple syrup

1/4 cup coconut oil, melted

2 tablespoons cornstarch

2 teaspoons ground cinnamon

1 1/2 teaspoons powdered ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup vegan chocolate chips

Instructions

Preheat the oven to 350° and lightly oil a 9 x 9 inch baking pan.

To make the brownie layer, stir the coconut oil, pumpkin puree, vanilla and sugar together in a large mixing bowl. Add the flour, cocoa powder, cinnamon and salt. Stir just until fully blended. Fold in the chocolate chips.

Spread the mixture into the bottom of the prepared baking pan and bake just until set in the center, 18-20 minutes.

While the brownie layer bakes, place all ingredients for the cheesecake layer except for the chocolate chips into the bowl of a food processor fitted with an S-blade. Blend until smooth, stopping to scrape down the sides of the bowl as needed. Remove the blade or transfer the mixture to a bowl and stir in the chocolate chips.

When the brownie layer is set, remove the pan from the oven and spread the cheesecake mixture over top. Return the pan to the oven and bake until the cheesecake layer is set, 22-24 minutes.

Remove the pan from the oven and allow it to cool completely. Cut into 16 squares and serve.

PUMPKIN PATCH BROWNIES

This is from Lauren Miyashiro on Delish. The recipe begins, “The sweetest pumpkin patch you ever did see.”

Total Time: 1 hour; Prep Time: 20 minutes; Level: Easy; Serves: 8 - 10.

To view this online, click here.

Ingredients

1 box brownie mix, plus required ingredients

1 c. white chocolate chips

1 tbsp. vegetable oil

green food coloring

1 can chocolate frosting

1 c. crushed oreos

Pumpkin candies

Directions

Preheat oven to 350° and line a 9-x-13” pan with parchment paper then grease with cooking spray. Prepare brownie batter according to package instructions. Pour batter into prepared pan and bake until a toothpick has moist crumbs, 28 to 30 minutes. Let cool completely.

In a small bowl, combine white chocolate chips, vegetable oil and green food coloring. Microwave in 30-second intervals until melted. Stir until smooth then transfer to a small ziplock bag and cut the tip of one corner to pipe.

Spread chocolate frosting over the brownies, then sprinkle with crushed Oreos. Using the green chocolate, pipe vines over the surface of the brownies, then scatter pumpkin candies on top of the brownies.

Slice into squares and serve.

Pies!

If you love pie as much as I do, you'll love today's post. Here are six pie recipes to help you through the day, including Ginger Pumpkin Pie and Chai-Spiced Pear Pie. Enjoy!

CRANBERRY PIE

This recipe can be found in my e-cookbook Off the Wall Cooking, which is for sale on Amazon.com. (To buy a copy of it for your Kindle or tablet, click here.) My dad sent this recipe in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.”



2 T cornstarch

1 C sugar

1/4 tsp. salt

1 1/4 C hot water

1 C raisins

1 T butter

2 C cranberries

Pie crust

Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want, whether double crust or simply a bottom crust.)

VARIATION

2 Tbls cornstarch

3/4 C honey + 1/4 C molasses

1/4 tsp. salt

1 1/4 C hot water

1 C raisins

1 T margarine

1 1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)

Pie crust

Make as above.

CHAI-SPICED PEAR PIE

This is from Audra, otherwise known as The Baker Chick. If you’ve followed my blog for a while, you might remember me posting quite a few recipes from Audra (although it’s been a while). Her blog rocks! If you haven’t checked it out, you really should. Go ahead, I’ll wait.

This recipe begins, “I can’t possibly let you enter Thanksgiving week without another pie recipe. As the person in charge of desserts in my family, I’m always looking to make something classic with a twist and this gorgeous pie is just that apples get all the attention in the fall, but baking with firm, sweet pears is in my opinion just as good but way more unique and impressive.

“This pear pie is tossed with warm chai spices like cardamon, cinnamon, ginger and even a crack of black pepper. The result is just a bit more kick than what you’re probably used to with apple pie, but that same warm, melt-in-your-mouth goodness just waiting for a scoop of vanilla.”

Yield: 1 9-inch pie

To view this online on Audra’s blog, click here.

Ingredients

2-3 single layers of Pie Crust (see note)

10 cups of peeled, thinly sliced pears (from about 8-10 pears depending on size, use something firm like bosc)

1/2 cup brown sugar

1/4 cup flour

1 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

3-4 twists of freshly ground black pepper (1/8 teaspoon, optional)

1/4 cup water

2 tablespoons butter

Instructions

Keep crust chilling in the fridge while you prep the pears.

In a large pot or dutch oven, toss together the pears, brown sugar, flour, and spices. Stir in water and dot with the butter.

Cook on medium heat, stirring frequently, tossing everything around to par-cook the pears a bit. Keep checking to see when a pear slice is "bendy" and slightly tender, but for me I cooked them for 10-15 minutes.

Allow pears to cool while you prep your dough. If you are doing a lattice or braided crust, roll some of the dough out now, form the braids, and freeze them until pie is ready to be assembled. If you are just doing a double crust- wait until the pears are mostly cool.

Roll out one layer of crust and drape over the bottom of a 9- inch pie pan leaving a bit of overhang. Pour the cooled pears into the crust and top with another sheet of pie crust, a lattice top, or the braids.

Trim and crimp edge of crust and pop the whole thing in the freezer for 10-30 minutes.

Preheat oven to 425.F. Place pie onto a cookie sheet and bake for 10 minutes, then reducing the heat to 350F and baking for another 45-50 minutes.. If the crust seems to be getting too dark you can drape some foil on top for the remainder of the baking.

Serve warm with vanilla ice cream.

Notes

*If you want a little extra pie dough to work with for a decorative crust, I like to have a bit extra and usually make 3 batches of crust. If you are just doing a classic top, two single layers is fine!

GINGER PUMPKIN PIE

Kathy Kingsley is About.com's American Food expert. She writes, “Flavored with fresh ginger and honey, this pumpkin pie is sure to become one of your go-to holiday recipes.” Prep Time: 35 minutes; Cook Time: 50 minutes; Total Time: 85 minutes; Yield: Serves 8

To view this online, click here.

Ingredients

Pastry

1 cup unbleached all-purpose flour

2 tablespoons granulated sugar

1/4 cup solid vegetable shortening

2 tablespoons unsalted butter, chilled and cut into small pieces

3 tablespoons ice water

Pumpkin Filling

2 large eggs, at room temperature

1 16-ounce can solid-pack pumpkin

1 12-ounce can evaporated milk

1/3 cup honey

1/3 cup packed dark brown sugar

1 tablespoon finely grated peeled fresh ginger

1 teaspoon pumpkin-pie spice

1/4 teaspoon salt

Honey Whipped Cream

3/4 cup heavy or whipping cream, chilled

1 tablespoon honey

1/2 teaspoon vanilla extract

Preparation

Make the pastry dough: Combine the flour, sugar, vegetable shortening, and butter in a food processor and pulse on/off until the mixture forms coarse crumbs. With the motor running, add the ice water through the feed tube, and process just until the dough leaves the sides of the bowl and forms a ball.

Press the dough into a ball, then flatten it into a disc, about 1-inch thick.

On a lightly floured surface using a lightly floured rolling pin, roll the dough out into a 12-inch circle. Line a 9-inch pie pan with the dough. Turn the edges under, and crimp or flute the crust. Set the pie shell on a rimmed baking sheet.

Preheat the oven to 375°F.

In a large bowl, whisk the eggs until blended. Brush about teaspoon of the egg around the edge of the crust.

Add the pumpkin, milk, honey, sugar, ginger, pumpkin pie spice and salt to the eggs, and mix until well blended. Pour the filling into the pie crust.

Bake the pie for 45 to 50 minutes, or until the filling is set. If the edges become too dark during baking, carefully cover them with foil strips (see Recipe Notes). Set the pie on a wire rack to cool. If not serving right away, cover and chill.

When ready to serve, make the honey whipped cream. Put the cream into a medium bowl. Add the honey and vanilla and beat with an electric mixer until soft peaks form when the beaters are lifted. Serve the pie topped with the whipped cream.

Recipe Notes

• To make a foil collar to prevent edges of pie from browning too much, fold a 12-inch-long piece of foil into a strip with 3-inch-high sides. Stand the strip on the oven rack around the pie dish. Secure the overhang with a paper clip. The collar doesn't have to touch or cover the crust to protect it.

MINI APPLE PIES

This comes from a long-since-forgotten-emailing-list. Preparation time: 15 minutes; Serves: 4

4 ramekins (small glazed ceramic serving bowls)

2 large tart-sweet apples (I use ones that are half green half red)

2 Tablespoons arrowroot or cornstarch or 1 Tablespoons flour

1-2 Tablespoons vegan margarine (I use Earth Balance)

2 Tablespoons maple syrup or agave nectar

apple pie spice

1/4 cup rolled oats

2 Tablespoons flour

raw sugar

The ingredient amounts are approximations, I just guess as I go!

Cut apples into 1/2 " dice and place into a bowl. Add 2 Tablespoons arrowroot, a few big shakes of pie spice & the liquid sweetener. Mix until evenly coated and pack down into ramekins leaving 1/2" from top.

In a bowl mix oats & margarine until combined add flour. Mixture should look like crumbly oats, if too dry add more margarine.

Distribute between ramekins, lightly packing on top, sprinkle with sugar.

Bake at 350 degrees F for 30 minutes. The top will give when pressed, & you will see bubbling.

SPICY PUMPKIN PIE

Servings: 8

View recipe: http://diabeticgourmet.com/recipes/html/154.shtml

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=154

Ingredients

1 (9-inch) pastry shell

1 tsp ground cinnamon

1-1/2 cup pumpkin (canned)

1/2 tsp ground nutmeg

2 eggs; beaten

1/2 tsp ground ginger

1 cup low-fat milk

1/4 tsp Salt

3 tbsp liquid cal-free sweetener

1 pinch ground cloves

2 tbsp brown sugar, packed

Light vanilla ice cream

Directions

Prick pastry shell with a fork. Bake in 450F oven for 8 min.

Stir together pumpkin, egg, milk, sweetener, sugar and seasonings. Pour into partially baked pie shell.

Bake in 350F oven for 50 minutes or until center is almost set. Cool slightly and then refrigerate.

Cut into 8 wedges and serve each with 2 tbsp light vanilla ice cream.

Nutritional Information Per Serving; Calories: 173; Protein: 5 g; Fat: 9 g; Carbohydrates: 20 g; Exchanges: 1/2 Starch/Bread, 1-1/2 Fat, 1 Dairy, 1/2 Fruit

SALTED MAPLE CHESS PIE

This also comes from The Baker Chick.

To view this online, click here.

Ingredients

Single layer Pie Crust*

4 eggs, room temperature

1/4 cup heavy cream

1 tablespoon vanilla extract

3/4 cup maple syrup

1 cup brown sugar

1/2 cup (1 stick) melted butter, cooled

2 tablespoons cornmeal

1 tablespoon white vinegar

Flakey sea salt (Like Maldon)

Instructions

Preheat oven to 425F.

In a large bowl beat the eggs until fluffy and blended. Add in the cream, vanilla, maple syrup and brown sugar, mixing on medium high until smooth. Add butter, cornmeal and vinegar and mix everything until smooth and free of any clumps or streaks.

Roll your pie crust into a 11 inch circle and drape onto your pie plate.crimp or flute the edges with a fork or your fingers. Pour the filling into the pie shell. Bake at 425F for 15 minutes and then reduce the heat to 325F and bake for 40 minutes until the edges are set but the middle is still wobbly. Sprinkle generously with flaky sea salt.

Allow to cool completely before serving, or chill and serve cold. Serve plain or with lightly sweetened whipped cream.

Notes

*If you'd like to add the braided crust like I did, I recommend making 1 1/2 times the regular pie crust recipe. Having a little extra allows you to try a few times and use your favorite braid on the crust. To attach it, brush the edge of your crust with egg wash and then gently press it on. Then brush the whole this with the egg wash and chill for 20 minutes before baking.

**If you like a crisper crust on the bottom, I recommend par baking the crust before adding the filling. Fill with parchment and beans or pie weights and then bake for 10 minutes. Remove the parchment and then add your filling.