Classic Pumpkin Pie

Classic Pumpkin Pie

Refrigerated pie dough makes this classic pumpkin pie recipe simple to prepare. Bake the pie on a baking sheet in the lower third of the oven to encourage a crisp crust.

Yield: 12 servings (serving size: 1 wedge and about 1 tablespoon topping)

Ingredients
Filling:
* 3/4 cup packed brown sugar
* 1 3/4 teaspoons pumpkin pie spice
* 1/4 teaspoon salt
* 1 (12-ounce) can evaporated low-fat milk
* 2 large egg whites
* 1 large egg
* 1 (15-ounce) can unsweetened pumpkin
Crust:
* 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
* Cooking spray

Topping:
* 1/4 cup whipping cream
* 1 tablespoon amaretto (almond-flavored liqueur)
* 2 teaspoons powdered sugar

Preparation

* Position oven rack to lowest position.
* Preheat oven to 425°.
* To prepare filling, combine first 6 ingredients in a large bowl, stirring with a whisk. Add pumpkin, and stir with a whisk until smooth.
* To prepare crust, roll dough into an 11-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under and flute.
* Pour pumpkin mixture into the crust. Place pie plate on a baking sheet. Place baking sheet on lowest oven rack. Bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 50 minutes or until almost set. Cool completely on wire rack.
* To prepare topping, beat cream with a mixer at high speed until stiff peaks form. Add the amaretto and powdered sugar, and beat until blended. Serve with pie.

Rick Rodgers, Cooking Light
NOVEMBER 2003
Source:http://www.myrecipes.com/recipe

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Buttermilk Cake with Riesling-Poached Pears

Buttermilk Cake with Riesling-Poached Pears

* Contributed by Tory Miller
* ACTIVE: 40 MIN
* TOTAL TIME: 1 HR 40 MIN
* SERVINGS: 10


"We get these crazy organic pears that are ugly as sin," says Tory Miller of the Moon-glow variety he uses throughout the cold winter months. Peeling them, though, reveals a fruit so beautiful and juicy that he prefers a minimalist approach, either serving them raw or poaching them in wine, such as the Riesling he uses here.
Our Pairing Suggestion

When a recipe calls for a specific type of wine in the ingredients—in this case, Riesling—pairing the dish with the same type of wine tends to work quite well. For this tender cake, choose a sweet Riesling like a late-harvest bottling or an icewine.

Recipe: Buttermilk Cake with Riesling-Poached Pears

Cake

1. 2 cups cake flour
2. 1 tablespoon baking powder
3. 1/2 teaspoon salt
4. 1 stick unsalted butter, softened
5. 1/2 cup granulated sugar
6. 1/2 cup light brown sugar
7. 4 large egg yolks
8. Finely grated zest of 1 lemon
9. 1 1/2 teaspoons pure vanilla extract
10. 2/3 cup buttermilk

Pears

1. 5 Bartlett pears
2. One 750-milliliter bottle Riesling
3. 1 cup water
4. 1 cup sugar
5. 1/2 vanilla bean, split and seeds scraped
6. One 3-inch-long strip of orange zest
7. 3 star anise pods

Vanilla Crème Fraîche

1. 1 cup crème fraîche
2. 1 teaspoon pure vanilla extract
3. 1/2 vanilla bean, split and seeds scraped
4. 1/4 cup confectioners' sugar

1. MAKE THE CAKE: Preheat the oven to 350°. Butter a 9-inch cake pan and line it with a 9-inch round of parchment paper. Butter the parchment paper.
2. In a bowl, sift together the cake flour, baking powder and salt. In a large bowl, using a handheld mixer, beat the butter with both sugars at medium-high speed until light and fluffy. Add the yolks, one at a time, beating well between additions. Beat in the lemon zest and vanilla extract. At low speed, alternately beat in the flour mixture and the buttermilk until almost blended. With a rubber spatula, finish folding the mixture together just until smooth. Scrape the batter into the prepared pan and bake for about 35 minutes, until a cake tester inserted in the center comes out clean. Transfer the cake to a rack to cool completely.
3. POACH THE PEARS: Peel and halve the pears. With a spoon, scoop out the cores and discard. In a large saucepan, combine the Riesling, water, sugar, vanilla bean and seeds, orange zest and star anise pods. Bring to a boil, stirring to dissolve the sugar. Add the pear halves and simmer over moderate heat, turning once, until tender, about 5 minutes. Transfer the pears to a large plate. Discard the star anise, vanilla bean and orange zest. Boil the Riesling poaching liquid over high heat until reduced to 1 cup and syrupy, about 15 minutes. When the pears have cooled, slice them lengthwise 1/3 inch thick.
4. MAKE THE VANILLA CRèME FRAîCHE: In a small bowl, combine the crème fraîche, vanilla extract, vanilla seeds and confectioners' sugar.
5. Unmold the cake onto a plate and peel off the paper. Cut the cake into 10 wedges and transfer to plates. Place a sliced pear half alongside each cake slice. Spoon some of the Riesling syrup over the cake, top with some vanilla crème fraîche and serve.

Make Ahead The cake can be kept in an airtight container overnight. The pears, Riesling syrup and crème fraîche can be refrigerated separately overnight.

Source :http://www.foodandwine.com
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Crisp Crab Cakes with Chipotle Mayonnaise

Crisp Crab Cakes with Chipotle Mayonnaise

* Contributed by Patrick Clark and Preston Clark
* ACTIVE: 25 MIN
* TOTAL TIME: 1 HR
* SERVINGS: 4

These amazing, light and simple crab cakes are bound with fish, not cracker crumbs, for a deep seafood flavor.

Recipe: Crisp Crab Cakes with Chipotle Mayonnaise

Crab Cakes

1. 1/4 pound skinless cod or flounder fillet, cut into 1/2-inch pieces
2. 5 scallions, thinly sliced
3. 3 jalapeños, seeded and minced
4. 3 tablespoons fresh lemon juice
5. 1 tablespoon chopped parsley
6. 1/2 teaspoon cayenne pepper
7. 3/4 teaspoon kosher salt
8. 1/4 teaspoon freshly ground black pepper
9. 1/2 cup mayonnaise
10. 1 pound lump crabmeat, picked over
11. 1 1/2 cups panko bread crumbs

Chipotle Mayonnaise

1. 3/4 cup mayonnaise
2. 1 chipotle chile in adobo, seeded and minced
3. 1 tablespoon fresh lemon juice
4. 1 teaspoon Old Bay Seasoning
5. 1 teaspoon Dijon mustard
6. Salt and freshly ground pepper
7. Pure olive oil, for frying

1. MAKE THE CRAB CAKES In a mini food processor, puree the fish. Transfer to a large bowl and add the scallions, jalapeños, lemon juice, parsley, cayenne, salt, pepper and mayonnaise and mix thoroughly. Using a rubber spatula, gently fold in the crabmeat. Form the mixture into 8 cakes. Coat the cakes with the panko and refrigerate for 30 minutes.
2. MEANWHILE, MAKE THE MAYONNAISE In a small bowl, combine the mayonnaise, chipotle, lemon juice, Old Bay and mustard and season with salt and black pepper. Cover and refrigerate.
3. In a large nonstick skillet, heat 1/4 inch of olive oil until shimmering. Add the crab cakes and cook over moderate heat until browned and heated through, about 3 minutes per side. Serve the crab cakes with the chipotle mayonnaise.

Make Ahead The chipotle mayonnaise can be refrigerated for up to 3 days.



Source :http://www.foodandwine.com
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Easy Non-Microwave Chocolate Cake Recipe

Easy Non-Microwave Chocolate Cake Recipe

This Chocolate Cake is yummy, chocolatee.. and soft.

Summary
Preparation Time15 Min Cooking Time40 Min
Ready In 55 Min Difficulty Level Very Easy
Health Index Healthy++ Servings 4
Cuisine Indian Course Dessert
Specialty Christmas Main Ingredient Egg
Recipe Story

I made this cake in a electric rice cooker for the first time. Till the last minute, i did'nt know how it would be. But Mmm.. ya, cake was wonderful puffy..!
Ingredients

Ingredients:

For the cake:

1. All purpose flour - 1 cup,

2. Cocoa powder - 4 tsp,

3. Eggs - 2,

4. Oil - 3/4 cup,

5. Milk - 3/4 cup,

6. Sugar - 1 cup,

7. Baking powder - 1 tsp,

For icing & decoration:

1. Raw chocolate - 1 cup(Melted),

2. Butter - 1/2 cup(Keep in room temperature to become soft),

3. Sugar - 1/2 cup(Powdered finely),

4. Almonds - few(or use anything cute based on ur imagination).

Directions

How to make the cake:
1. Take a bowl, seive the flour and cocoa powder, add the baking powder, sugar to it and mix well without lumps.
2. Now add the oil, eggs and milk one by one and blend smoothly. Grease a non-stick vessel/ceramic with butter, transfer the cake mix & seal with aluminium foil.
3. Boil 1/4 level water in the electric rice cooker vessel, place the cake mix vessel inside and cook for 1/2 an hour and cool.
4. Now remove the foil, check by porking with a knife on the cake, whether its cooked. If the knife comes out smoothly without nothing sticking, then its done.
5. Put a plate on top and turn the vessel upside down carefuly and the cake would be on the plate.


How to do icing:

1. Leave the cake to cool well/refrigirate. Now take the melted chocolate with a knife, spread it on the cake top, sides evenly(I used chocolate with choco chips).
2. Leave in refregirator for 20 mins. By the time, Put the butter and mix in to a smooth cream, now add the sugar and mix well smoothly.
3. Take a funnel with small hole/piper and fill with the butter icing, slightly press on the cake and pipe in to designs & decorate with almonds or any nuts on based your imagination.
4. Refregirate the cake till the icing holds on to the cake.

By Sanghi

Source :http://www.ifood.tv

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Chocolate Truffle Angel Cake

Chocolate Truffle Angel Cake

Yield: 1 (3-layer) cake
Ingredients
1 recipe Chocolate Cake
1 recipe Chocolate-Praline Truffles
1 recipe White Chocolate Buttercream Frosting
1 recipe Angel Shortbread Cookies
24 inches (1 1/2-inch-wide) wired fabric ribbon
1 (4-ounce) white chocolate bar, shaved


Preparation
Prepare Chocolate Cake batter, and pour into 3 greased and floured 8-inch round cakepans.
Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.Prepare mixture for Chocolate-Praline Truffles, and spread a thin layer between cake layers and on top and sides of cake. Cover and chill at least 2 hours.
Reserve 1 1/2 cups White Chocolate Buttercream Frosting. Spread remaining frosting on top and sides of cake.
Spoon reserved frosting into a heavy-duty zip-top plastic bag; seal bag, and snip a 1/4-inch hole in 1 corner of bag. Pipe frosting around base of cake, creating a ruffle. Pipe about 1 teaspoon frosting on back of each Angel Shortbread Cookie. Press cookies against sides of cake, spacing evenly. (Wingtips should be about1/2 inch apart.)
Cut ribbon into 6 (4-inch) lengths; crumple slightly. Place each piece loosely against side of cake between each pair of angel cookies, inserting ends under angel waists. Sprinkle shaved white chocolate on top of cake. Store in refrigerator up to 2 days without cookies, up to 6 hours with cookies (which will soften if chilled longer). Remove up to 2 hours before serving; serve at room temperature.


Source:
Southern Living & http://www.myrecipes.com
DECEMBER 1997

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