Baking is my favorite...so lets get to it!
Snicker pie
1 Oreo crust
6-8 large snicker bars
1/4 cup milk
1 tub cool whip
On very low heat melt snicker bars and milk making sure to stir often. Once fully melted add cool whip. Stir well. Pour into Oreo crust and chill for at least 4 hours. Makes 8-10 servings
Ginger and Pear Tart
30 gingersnap cookies
1/2 cup chopped pecans
1/3 cup butter, melted
1 cup sour cream
3/4 cup half-and-half
1 package (4-serving size) vanilla instant pudding mix
2 Tablespoons apricot brandy
4 ripe pears
1/3 cup packed dark brown sugar
1/2 teaspoon ground ginger
Preheat oven to 350F. Combine cookies and pecans in food processor or blender. Process until finely crushed. Combine crumb mixture and butter. Press firmly onto bottom and up side of 10 in quiche dish or 9-inch pie plate. Bake 7 minutes; cool completely. Combine sour cream and half-and-half. Beat until smooth. Whisk in pudding mix. Add apricot brandy. Beat until smooth. Pour into prepared crust. Cover; refrigerate several hours or overnight. Just before serving, preheat broiler. Peel pears and Cut in half lengthwise. Remove cores and seeds. Slice pears, thinly. Arrange pear slices in overlapping circles on top of pudding mixture. Combine brown sugar and ginger in bowl. Sprinkle evenly over pears. Broil 4-6 minutes or until sugar is melted and bubbly. Be careful not to burn the sugar. Makes 6-8 servings
Praline Pumpkin Tart
1 1/4 cups all-purpose flour
1 Tablespoon granulated sugar
3/4 teaspoon salt, divided
1/4 cup shortening
1/4 cup butter
2-4 Tablespoons ice water
1can(16 ounces) pumpkin
1 can (13 ounces) evaporated milk ( 1/1/2 cups)
2 eggs
2/3 cup packed brown sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
For crust combine flour, sugar and 1/4 teaspoon salt. Cut in shortening with pastry blender until mixture forms pea-sized pieces. Sprinkle flour mixture with water 1 Tablespoon at a time until mixture holds together. Form into ball. Wrap in plastic wrap and refrigerate about 1 hour or until chilled. Roll out dough and place in tart pan. Flute edges. Cover with plastic wrap and refrigerate 30 minutes. Preheat oven to 400F. Pierce tart crust with fork about 40 times. Line tart pan with foil and dried beans. Bake 10 minutes or until set. Remove and cool completely.
For filling, preheat oven to 400F. Beat pumpkin, milk, eggs brown sugar, 1 teaspoon cinnamon, remaining 1/2 teaspoon salt, ginger and cloves in large bowl at low speed. Pour into cooled tart crust. Bake 35 minutes.
Prepare Praline Topping. Place 1/3 cup packed brown sugar, 1/3 cup chopped pecans, and 1/3 cup uncooked quick-cooking oats in small bowl. Cut 1 Tablespoon butter, softened until crumbs form. sprinkle topping over center of tart leaving 1 1/2-inch rim around edge. Bake 15 minutes more or until knife comes out clean. Cool completely. Pipe around edge with homemade whipped cream. Garnish with pecan halves.
Makes 8 servings
Hope y'all have a Happy Thanksgiving!
Until next time...
Jessie
Snicker pie
1 Oreo crust
6-8 large snicker bars
1/4 cup milk
1 tub cool whip
On very low heat melt snicker bars and milk making sure to stir often. Once fully melted add cool whip. Stir well. Pour into Oreo crust and chill for at least 4 hours. Makes 8-10 servings
Ginger and Pear Tart
30 gingersnap cookies
1/2 cup chopped pecans
1/3 cup butter, melted
1 cup sour cream
3/4 cup half-and-half
1 package (4-serving size) vanilla instant pudding mix
2 Tablespoons apricot brandy
4 ripe pears
1/3 cup packed dark brown sugar
1/2 teaspoon ground ginger
Preheat oven to 350F. Combine cookies and pecans in food processor or blender. Process until finely crushed. Combine crumb mixture and butter. Press firmly onto bottom and up side of 10 in quiche dish or 9-inch pie plate. Bake 7 minutes; cool completely. Combine sour cream and half-and-half. Beat until smooth. Whisk in pudding mix. Add apricot brandy. Beat until smooth. Pour into prepared crust. Cover; refrigerate several hours or overnight. Just before serving, preheat broiler. Peel pears and Cut in half lengthwise. Remove cores and seeds. Slice pears, thinly. Arrange pear slices in overlapping circles on top of pudding mixture. Combine brown sugar and ginger in bowl. Sprinkle evenly over pears. Broil 4-6 minutes or until sugar is melted and bubbly. Be careful not to burn the sugar. Makes 6-8 servings
Praline Pumpkin Tart
1 1/4 cups all-purpose flour
1 Tablespoon granulated sugar
3/4 teaspoon salt, divided
1/4 cup shortening
1/4 cup butter
2-4 Tablespoons ice water
1can(16 ounces) pumpkin
1 can (13 ounces) evaporated milk ( 1/1/2 cups)
2 eggs
2/3 cup packed brown sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
For crust combine flour, sugar and 1/4 teaspoon salt. Cut in shortening with pastry blender until mixture forms pea-sized pieces. Sprinkle flour mixture with water 1 Tablespoon at a time until mixture holds together. Form into ball. Wrap in plastic wrap and refrigerate about 1 hour or until chilled. Roll out dough and place in tart pan. Flute edges. Cover with plastic wrap and refrigerate 30 minutes. Preheat oven to 400F. Pierce tart crust with fork about 40 times. Line tart pan with foil and dried beans. Bake 10 minutes or until set. Remove and cool completely.
For filling, preheat oven to 400F. Beat pumpkin, milk, eggs brown sugar, 1 teaspoon cinnamon, remaining 1/2 teaspoon salt, ginger and cloves in large bowl at low speed. Pour into cooled tart crust. Bake 35 minutes.
Prepare Praline Topping. Place 1/3 cup packed brown sugar, 1/3 cup chopped pecans, and 1/3 cup uncooked quick-cooking oats in small bowl. Cut 1 Tablespoon butter, softened until crumbs form. sprinkle topping over center of tart leaving 1 1/2-inch rim around edge. Bake 15 minutes more or until knife comes out clean. Cool completely. Pipe around edge with homemade whipped cream. Garnish with pecan halves.
Makes 8 servings
Hope y'all have a Happy Thanksgiving!
Until next time...
Jessie
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