Bob Recipe: Apple Shortbread Crumble

from:  Grassland
Product:  Butter

Bob Recipe:  Apple Shortbread Crumble
Active time:  15 minutes  Total time: 50 minutes  Amount:  24 bars

2 cups all-purpose flour
1/2 cup sugar
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1 cup butter, softened
1 (21 oz) can apple pie filling

In large mixing bowl, combine flour, sugar, baking powder, salt and cinnamon.  Using a pastry blender or two forks, cut butter into flour mixture until it resembles coarse crumbs.

Reserve 1 cup crumb mixture, press remaining mixture into bottom of a greased 8 x 8 inch baking dish.  Top with apple pie filling; sprinkle reserved crumb mixture over pie filling.

Bake in a preheated 375 F oven 28-32 minutes or until lightly browned.

Apple_Pie_Filling-6

Bob recipe: Coconut Cream Pie

Nuts over coconut cream pie?  Here’s another recipe of coconut cream pie with meringue topping to enjoy…

from:  Baker’s Corner
Product:  Flaked coconut

Bob recipe:  Coconut Cream Pie

3/4 cup sugar
1/3 cup flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, beaten
2 tablespoon butter
1 teaspoonn vanilla
1 cup flaked coconut

Combine sugar, flour and salt in heavy pan.  Stir in milk.  Stir over medium heat until thick and comes to a boil.  Remove from heat and add beated egg yolks.  Cook 2 minutes.  Remove from heat.  Add vanilla, butter and flaked coconut.  Mix well and pour into 8 inch baked pie shell.  Cover with meringue.  Bake at 375 F oven until gold en brown.

Tip:  to toast coconut for a great topping for ice cream – preheat oven to 400 F.  Place 1 cup coconut chips on cookie sheet.  Bake for 5 minutes.

Product Review: World’s Best Chef Choice M852 Classic Waffle PRO and Key Lime Waffle Pie Recipe

 

Waffles are always a welcome treat for me….for lazy day breakfasts, for quickie snacks, for late nite crammings to meet a deadline or finish homeworks, or simply “go-to” indulgences whenever hunger strikes.   But one thing is for sure…I want only homemade waffles, from scratch or from a box.  I happen to give away my old waffle iron, and I have been keeping an eye on new waffle irons models in the stores.

And the wait is over, I got one recently!  Val Gleason of Edgecraft Corporation got me excited to try World’s Best Chef Choice M852 Classic Waffle PRO and enjoy warm, cold, or frozen homemade waffles.  There’s always a place for new small electric gadgets in my kitchen…and this Chef Choice handsome waffle maker is lightweight and easily fits upright in my kitchen cabinet.  It didn’t take a long time to familiarize myself with this kitchen equipment.   The instruction manual was an easy read and one only needed to focus on the temperature control dial — since I like my waffles crispy a bit on the edges, settings 4 to 6 would do the job for me.  It required inserting into a three (3) prong power plug, so I had to make adjustments to make room for this waffle maker closer to the electric outlet.

I made a test batch of my buttermilk waffles, I’d certainly try some of the recipes included in the instruction manual one day.   In minutes I was producing waffles (2 at a time) after waffles.  I did use a cooking spray, I just didn’t want to deal with the hassles of cleanup, and I got my oven timer on to keep track of the 3 minute time frame.  I could only wish there is a sign or cue when 3 minute is up (that probably is in the works for the next generation of waffle makers).  Thin waffles in a jiffy, I love them.   Browning (Color) was consistent from start to finish, and crispy on the edges, yes!  Chef Choice Classic Waffle PRO is a keeper and I highly recommend this.

Now I need to start pinning waffle recipes on my pinterest board — I already got some carrot cake waffles, brownie waffles, cornbread waffles.  And you know you can make large batches of waffles and freeze them.  Reheating, oh yes, not a big thing, zap in the microwave for some 45- 60 seconds (may result in soft waffles) or place them in a single layer in a baking tray and bake for 10 minutes in a 300 F oven.   Oh chicken and waffles, waffle ice cream sandwiches…waffles certainly aren’t just for breakfasts.

Here’s the press release of the Chef Choice M852 Classic Waffle Pro shared by Val Gleason:
The Chef’sChoice® WafflePro®  M852  bakes two delicious waffles in just three minutes or less! Ideal for homemade or quick mix batters, it features a superior non-stick easy release coating and consistent even heating that guarantees beautiful waffles uniformly cooked inside and out for the perfect tasty treat. It quickly recovers its temperature so it’s always ready to bake and feed even the biggest of appetites. The top waffle plate is attached with a floating hinge to ensure uniform thickness and even baking. A convenient, easy open latching handle combined with a built-in cord storage compartment allows this waffle maker to be efficiently stored in a space-saving upright position. Available for $49.99 US. For more information, visit http://www.chefschoice.com or call 800.342.3255.

KEY LIME WAFFLE PIE
Source:  Chef’sChoice’s delightful rendition of key lime pie, delicious served warm, cool and even as a frozen treat!

Key Lime Mousse
2 cups heavy whipping cream    10 oz. white chocolate     ¾ cup key lime juice
1 packet gelatin    7 ounces sweetened condensed milk   ¼ tsp. vanilla
Turbinado or dark brown sugar for garnish    Extra graham crackers for garnish
Key lime for garnish

Graham Cracker Waffles
3 cups pre-mixed baking product such  as Bisquick    1 cup whole milk 1 cup brown sugar
½ cup honey    5 tbsp. buttermilk     2 eggs    2 tsp. cinnamon ½ stick butter (4 tbsp.)
1 pack of graham crackers (10-11 sheets)  Makes 18-20 waffles

Key Lime Mousse: Put lime juice in bowl and sprinkle in gelatin, stirring lightly. Let sit for 2 minutes. Heat lime juice mixture over low heat, until hot but not boiling.
Take lime juice mixture off heat and set aside. Heat sweetened condensed milk over medium heat and add white chocolate. Stir until chocolate is melted.
Whip heavy cream on high speed only until stiff, about two minutes. Add the lime juice mixture to whip cream and beat (with electric mixer) until ingredients are blended together.
Add white chocolate mixture to the whip cream and beat until blended. Refrigerate mixture for four hours or overnight to stiffen.

Graham Cracker Waffles: Mix together baking product, milk, brown sugar, honey, buttermilk, eggs and cinnamon in bowl. Melt butter and add to mixture.  Crush graham crackers until crumb size and add to mix. Mix all ingredients with electric mixture. Place 1/4 cup of batter on Chef’sChoice Model 852 waffle maker (For other waffle makers, see manufacturer’s directions).  Bake for 2:30 minutes on setting 4.

Serve immediately with a dollop of key lime mousse. Garnish with sugar, lime and graham cracker pieces. For a luscious frozen dessert, spread mousse overtop waffle, cover in wax paper and freeze overnight before serving.

BOB Recipe: Apple and Cinnamon Tart

from:  Kaiser
Prduct:  Springform Pan

BOB Recipe:   Apple and Cinnamon Tart

1 3/4 cups flour
1/3 cup sugar
1/8 teaspoon salt
3 to 4 teaspoons cold water
8 tablespoons butter
1 egg yolk

5 medium Granny Smith or Golden Delicious apples
1/3 cup apple juuice
1/2 cup sugar
1 teaspoon cinnamon

1/4 cups sugar
1 tablespoon water
powdered sugar for decorating

Grease springform pan.

Combine the flour, sguar and salt in mixing bowl.  Cut butter into small pieces.  With pastry cutter or fork, cut in butter into the flour mixture.  Cut int into the mixture and add the egg yolk.  Cut until mixture resemble coarse crumbs.  With lightly floured hands, press dough together until smooth.  Wrap in plastic wrap and chill for 2 hours.

Preheat oven to 400 F.  Peel, core and slice 3 apples.  Place in small saucepan and add sugar, cinnamon and apple juice.  Cook until the liquid has evaporated.

Press 2/3rds of the dough and press into the springform pan allowing the edges to touch the sides of the pan.  Bake for 10 to 15 minutes, until lightly golden and cool on wire rack.

Press the remaining dough against the edges of the springform pan.  Pour the apple mixture into the pan and smooth it over the bottom crust.  Peel, core and slice the remaining apples into thin slices and lay them decoratively over the mixture.  Bring the sugar and water to a boil and caramelize.  Pour over the sliced apples.

Bake the tart for 15 to 20 minutes.  Decorate with powdered sugar when completely cooled or serve immediately with vanilla ice cream.

Mouth-watering “MINI PIES” (Book Review)…and Perfect Pie Crust Recipe

Baking mini pies is a marvel of an idea, of course.   Even Bakers’ Square pies only look great when displayed at the counter…a slice of the pie just doesn’t have the same appeal as the uncut pie.   So bite-size mini pies would be the way to go.

A new book of Mini Pies was sent to me (thanks again to Beth Cook and Ulysses Press) and it’s cute and packed with sweet and savory pie recipes…I can’t wait to try them all.  Baked fruit pies are my hubby’s favorites; I love the unbaked cream pies.

Authors Morgan Greenseth and Christy Beaver are on a mission with their book, Mini Pies…”Christy and I wanted to remove that stigma (pies can be intimidating and difficult to perfect) and make pie accessible for bakers at every level.”  There’s a whole chapter on pie crust (perfect pie crust, graham cracker crust, and even Vegan pie crust).   The next chapters (Fruit Pies, Cream Pies, Nut & Savory Pies) include the popular pies and new pie creations like Dirty Chai pie (mmm, interesting indeed!)…and I book marked Mango Cream Pie right away (that’s definitely in my to-do list!).   Whipped Cream, yes Vegan too and meringue recipes are also included in the book.   Lots of sweet tips from the authors in each recipe (I smiled at this tip on the Bourbon Pecan Pie recipe page:  “You may as well sip the remaining bourbon while your pies are in the oven.”).

Time for my pie “work-out”!   Here’s the perfect Pie Crust I followed from Morgan and Christy’s book…

PERFECT PIE CRUST

8 tablespoons butter (1 stick)
6 tablespoons shortening
2 1/2 cups all-purpose flour
2 teaspoons salt
4 teaspoons sugar
6 to 8 tablespoons ice water

1.  Chop the butter and shortening into 1/4-inch pieces.  Place in the freezer to chill while you prepare the other ingredients.  (I skipped the chilling; the butter was rock-hard when taken out from the fridge.)

2.  Blend the flour, salt, and sugar in a food processor.  Add the chilled shortening and process until the mixture climbs the walls of the processor bowl.  Add the butter, one piece at a time, and process thoroughly.  (I added all the butter and shortening all at one time, and let the food processor do its thing — turning the mixture into fine crumbs.)

3.  Add the ice water, 1 tablespoon at a time until the mixture comes together in a ball and makes 2 laps around the processor bowl.  (I made sure no ice was included!)

4.  Remove the dough, divide it in half, and flatten each half into a disc.  Wrap each disc in plastic wrap and chill in the refrigerator for 30 minutes.

BLUEBERRY PIE
I opened a can of store-bought blueberry pie filling.

5.  Preheat oven to 350 F.  Generously grease a 12-cup (mini) muffin tin with cooking spray.

6.  On a thoroughly floured surface, roll out the pie crust to a thickness of 3/16 inch.  Using a 4-inch-diameter round cutter, cut 12 crusts.  (I rolled my pie disc in between 2 sheets of plastic wrap and I simply used my hubby’s whisky glass for my cutter.)

7.  Using a mini cookie cutter (your choice) and leftover dough, cut out 12 shapes to use as pie toppers.  (I used a heart-shaped mini cookie cutter.)

8.  Carefully shape the crusts into the wells of the muffin tin, crimping the edges with your fingers.

9.  Fill each mini pie to the brim with the blueberry filling.  Top each mini pie with a pie topper.  (I used a small ice cream scooper.)

10.  With a pastry brush, lightly brush the pie crusts with soy milk, then sprinkle with sugar.  (I used ordinary whole milk.)

11.  Bake for 20 to 25 minutes, until the crusts are golden brown.  (I was afraid filling would bubble up and run over the muffin tins, so I placed the muffin tin over a large baking tray —- Big mistake!.  The crusts didn’t brown at all.  I place the large baking tray not directly below the muffin tins…and it baked nicely after some minutes.)

Oh little gems…thanks to this wonderful Mini Pies book…I love these pies!  I highly recommend you to have this book…and wow your guests at next party!

BOB Recipe: Lemon Meringue Pie

from:  Pinnacle Foods Corp
Product:  Cream Corn Starch

BOB Recipe:  Lemon Meringue Pie

1/4 cup corn starch
1 cup sugar
1/4 cup lemon juice
3 egg yolks
1 1/2 cups water
1 teaspoon grated lemon rind (optional)
1 tablespoon margarine or butter
1 (9-inch) regular pre-baked pie shell

Directions For Filling:
In a medium saucepan, combine corn starch, sugar and lemon juice; mix well.  Beat egg yolks; add to corn starch mixture.  Add water.  Bring mixture just to boiling over medium heat and simmer gently for 5 minutes, stirring constantly.  Remove from heat.  Add margarine and grated lemon rind to thickened mixture and stir until thoroughly blended.  Pour into baked pie shell.  Prepare meringue.

Directions for Meringue:
3 egg whites
6 tablespoons sugar

Preheat oven to 400 F.  With electric mixer at high speed, beat egg whites until soft peaks form.  Gradually add sugar.  Continue to beat on high speed to form stiff, glossy peaks.  Spread meringue over filling, carefully sealing entire edge of crust to prevent shrinking.  Bake for 8 to 10 minutes or until golden.  Cool on cake rack away from draft for 2 hours.  Refrigerate, serve cold.

Rum-kissed Sweet Potato Pie

I’d certainly pick up a cream pie from a line up of pies — pumpkin or sweet potato pie would “I hate to say it” just be ignored or refused.    But it’s the season for making these pies, and really, my hubby just begged for me to make one for him….not for us (lol).   He said his mom would make sure there’s sweet potato pie at this time of the year.    Not with my family — sweet potatoes or “camote” never get to be baked or made into a baked dish.  Raw unpeeled sweet potatoes were just pierced  twice “not so deep”  with tines of fork and boiled until tender.  And we’d enjoy the baked yams or sweet potatoes with margarine and a sprinkle of white sugar, that’s it!   Ok, I had to make a sweet potato pie.  I consulted some friends, browsed some online recipes and took some notes.  I knew then what I’d need to add with my sweet potato pie — a little bit of “rum” magic!

Start roasting the sweet potatoes, it takes an hour to get the sweet potatoes ready to be pureed/mashed.

I’d just use a store-bought pie crust and blind baked it.  Remember to take out the pie crust from the freezer and leave it to thaw for about 30 minutes before handle it and fit into the pie dish and flute edges.   Line pie shell with foil and if you have another pie dish of same size (preferably glass pyrex dish), use it instead of putting pie weights (rice or beans).

Ready for my rum-kissed sweety pie?  Here’s the recipe, and yes, there’s rum!

Rum-kissed Sweet Potato Pie
Serve each slice with a dollop of whipped cream or marshmallow fluff.

1 blind-baked store-bought or favorite pie crust (see tip # 1)

Filling:
2 cups baked sweet potato puree  (see tip # 2)
1/4 cup (1/2 stick) butter, melted
1/2 cup light brown sugar, packed
1/4 cup maple or maple-flavored pancake syrup
3 large eggs
1 egg yolk
1 teaspoon pure vanilla extract
1/2 teaspoon pumpkin pie spice mix
1/2 teaspoon ground cinnamon
1/4 teaspoon iodized salt
3/4 cup evaporated milk
1/4 cup dark rum

Preheat oven to 375.  In a large bowl, beat together all filling ingredients with mixer  until smooth.  Pour into the partially-baked pie crust.  Cover pie edges with aluminum foil (to prevent overbrowning of the pie edges).  Bake for about 5o minutes or until the center of pie is set.  Cool the pie to room temperature before serving.

Tip # 1 – Fit pie crust into a 9-inch pie pan.  Crimp edges.  Line pie shell with foil and fill with uncooked rice or beans.   Blind bake in 375 F oven for 20 minutes.  Remove foil and pie weights (rice or beans) before filling.

Tip # 2 – Pierce each sweet potato (use 3 medium sized) with a fork  2 or times and place them on a foil-lined large baking tray.  Roast at 425 F for about an hour, until potatoes are soft (turn sweet potatoes over halfway through the baking time).  Cool slightly before peeling and mash using fork or potato masher.

Shared Recipe: African Sweet Potato Pie

Here’s a great sweet potato pie to bake this coming holiday season….and it’s different, it’s African!  The photo I attached is a sweet potato pie that I just baked.

African Sweet Potato Pie

(Source: Make Me Something Good to Eat by Tamra Davis)

2 large sweet potatoes (pre-baked)
2 tablespoons butter
2 eggs
1/3 cup of sugar
¼ cup of maple syrup
1 tablespoon of flour
2/3 cup of milk
½ teaspoon of cinnamon
Pinch of salt
Pie Shell (or use pre-made)
1 stick of butter
1 ½ cup of flour
1 tablespoon maple syrup
¼ teaspoon salt
¼ – ½ cup of ice water

Pre-bake 2 sweet potatoes (wrap in foil and bake at 375 for 45 min) until they are soft.

Make the pie dough by cutting in butter to flour. Add the sugar and salt. Slowly add water till it forms a dough. Refrigerate for 30 minutes. Then roll it out between 2 pieces of wax paper or plastic wrap. Place in a pie pan and then pre-bake at 375 with a pie chain or some other weight for 20 minutes. Set aside to cool.

Either by mixing in a bowl or in a blender place the insides of the sweet potatoes, butter, eggs, sugar, maple syrup, flour, milk, cinnamon, nutmeg and salt. Mix this together till super smooth.

Place in the pre baked pie shell and bake for 35-50 minutes or until center is set to the touch. Cool and serve. It will continue to set in the refrigerator.

*This can be made non-dairy by using margarine instead of butter and soymilk instead of milk.

Planning to publish your own cookbook?  Try Lulu…

Lulu.com, founded in 2002, is the leading self-publishing company in the industry with 1.1 million creators and 20,000 titles added to their catalogue each month. Lulu provides publishing services free to content creators in exchange for a small percentage of profits from each sale. Lulu provides anyone with the ability to publish print books, eBooks, mini-books, photo books, calendars, cookbooks, and travel books. To learn more, visit the website at http://www.lulu.com.

 

Pumpkin Tiramisu Pie

It’s the last few days of October and it’s that time when foodies want to mix pumpkin into everything. And this year is no exception, pumpkin recipes are posted by the minute — pumpkin blondies, classic pumpkin pie, pumpkin muffins with streusel topping, penne with pumpkin sauce, pumpkin soup, pumpkin scones, etc, etc, etc.

Fresh or canned pumpkin, you ask me? Whatever is cheap and convenient, but of course. It’s mostly sweet pumpkin treats I want so canned pumpkin is perfect for me.

I’m invited to a “spooky-guaranteed” Halloween Party this weekend, and all my friends screamed for my “Pumpkin Tiramisu Pie”. I’m glad they didn’t ask for a pumpkin layer cake — my busy schedule won’t allow me to bake 3 layers of spiced pumpkin cake, then fill and frost with Cinnamon Pumpkin Cream Cheese Frosting. My tiramisu pie is a no-bake and make-ahead pumpkin sweet treat, so I say YES YES YES!

 

PUMPKIN TIRAMISU PIE

Cream Cheese Layer

1/2 bar (4 oz) cream cheese, softened

1/2 cup sugar

1 cup whipping cream

1 packet Whip it (whipping cream stabilizer), optional

Pumpkin Layer

1 cup canned pumpkin puree

1 teaspoon pumpkin pie spice (or you can make your own, see recipe below)

2 boxes (3.4 oz each) Vanilla Instant Pudding mix

1 cup whole milk

1 tablespoon Kahlua (or rum or brandy)

1 store-bought Graham Pie Crust

2 ladyfingers, finely crushed (use a rolling pin)

Prepare cream cheese layer.  In a large mixing bowl, beat cream cheese and sugar until smooth and well mixed, using an electric mixer.  Blend in the whipping cream and Whip it stabilizer.  Beat until thickened and thoroughly combined.  Spread 1/4 portion of the cream cheese mixture evenly into the graham pie crust.  Set aside.

 

Prepare pumpkin layer. In another large mixing bowl, whisk together until thickened, using an electric mixer, canned pumpkin puree, pumpkin pie spice, pudding mixes, milk and Kahlua. Fold in 1/4 portion of the cream cheese mixture. Spread evenly over the cream cheese layer.

Fill a pastry bag with remaining cream cheese mixture and using a large star cake decorating tip, cover pumpkin layer with piped shell designs. Sprinkle crushed lady fingers over the top of the piped cream cheese layer. Cover and chill overnight before serving.

You can make your own Pumpkin pie spice. Simply combine in a small bowl and blend well: 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg and 1/8 teaspoon ground all spice.

So what kind of pumpkin sweet treat are you going to make?