Ingredients
1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1 piece pre-made pie dough
Whipped cream, for topping
Directions
Preheat the oven to 350 degrees F.
Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.
For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.
Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.
Ingredients
2 cups cake flour, plus more for dusting
2 teaspoons baking powder
2 teaspoons sugar, plus more for sprinkling
1/2 teaspoon salt
4 tablespoons butter or other shortening
1 egg plus 1 egg yolk, well beaten
1/3 cup light cream
1/2 cup dried cherries
1 lemon, finely zested
1 egg white, slightly beaten
Directions
Preheat the oven to 450 degrees F.
Sift the flour, and then add the baking powder, sugar and salt and sift again. In a large mixing bowl, cut in the butter or shortening. Add the egg, egg yolk and cream all at once and stir until all the flour is dampened. Mix in the dried cherries and lemon zest. Then stir vigorously until the mixture forms a soft dough and follows a spoon around the bowl. Turn out immediately onto a slightly floured board and knead 30 seconds. Using a rolling pin, roll out until the dough is about 1/2-inch thick, and then cut into triangles. Place on an ungreased baking sheet. Brush the tops lightly with the egg white, and sprinkle with some sugar. Bake for 12 to 15 minutes.
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Ingredients
1 cup butter, softened
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
1/2 teaspoon rum extract
3 1/4 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1/2 teaspoon pumpkin pie spice
1/2 teaspoon salt
Cinnamon Cream Cheese frosting, recipe follows, optional
Sprinkles, for garnish
Directions
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
In a large bowl, beat the butter and granulated sugar at medium speed with a mixer until creamy. Add the eggs, vanilla extract and rum extract, beating until combined. In a medium bowl, combine the flour, baking powder, pumpkin pie spice and salt. Gradually add the flour mixture to the butter mixture, beating until combined. Wrap the dough in heavy-duty plastic wrap and chill for 1 hour.
On a lightly floured surface, roll the dough to 1/4-inch thickness. Use a 4-inch pumpkin cookie cutter to cut out the dough. Place the dough on the prepared baking sheets. Bake until the edges are very lightly browned, 8 to 10 minutes. Let the cookies cool on the pans for 2 minutes. Then remove and cool completely on wire racks. Spread the Cinnamon Cream Cheese frosting on the cookies if using. Garnish with sprinkles.
Cinnamon Cream Cheese Frosting:
8 ounces cream cheese, softened
1 stick butter
1 tablespoon pumpkin pie spice
3 cups powdered sugar
In a medium bowl, whisk together cream cheese, butter and pumpkin pie spice with an electric mixer. Add in the powdered sugar in thirds. Makes about 1 1/2 cups frosting.
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Ingredients
1/3 cup honey
1/4 cup orange juice
1/4 cup canola oil
1/2 teaspoon fresh lemon juice, plus the juice 1 lemon
1 1/2 teaspoons poppy seeds
1/4 teaspoon salt
1/4 teaspoon prepared mustard
1 apple, cored and diced
1 banana, sliced
1 avocado, peeled and sliced
1 (11-ounce) can mandarin oranges, drained
1/4 cup raisins
1/4 cup chopped walnuts or pecans
Directions
For the dressing, combine the honey, orange juice, oil, 1/2 teaspoon lemon juice, poppy seeds, salt, and mustard in a jar with a tight lid; cover and shake well. Toss the apple, banana, and avocado with juice from 1 lemon to prevent the fruit from turning brown. Combine the fruit, raisins, and nuts in a glass bowl. Add the dressing and stir gently. Serve on red leaf lettuce.
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Ingredients
1 cup butter, softened
1 cup vegetable oil
1 cup sugar
1 cup confectioners' sugar
1/4 teaspoon almond extract
1/2 teaspoon orange extract
2 eggs
4 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
3 tablespoons orange zest
2 cups sliced almonds
2 cups English toffee bits
Directions
Preheat the oven at 350 degrees F.
In a mixing bowl, add the butter, oil and the sugars. Using a hand-held mixer, beat until combined. Beat in the extracts. Add the eggs, 1 at a time, beating well after each addition. Combine flour, baking soda, cream of tartar and salt in a separate bowl. Gradually add to the creamed mixture. Stir in orange zest, almonds and toffee bits.
Drop by teaspoonfuls, 2-inches apart, onto ungreased baking sheets. Bake until golden brown, about 10 to 12 minutes. Remove from the oven to a wire rack to cool before serving.
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Ingredients
1 1/2 cups butter, plus more for baking dishes
3 pounds carrots, peeled and sliced
Salt
1 1/2 cups sugar
6 large eggs
1/2 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon ground cinnamon
Directions
Preheat the oven to 350 degrees F. Lightly butter 2 (1 1/2-quart) baking dishes.
Bring a large pot of salted water to a boil over medium heat. Add the carrots and cook until tender. Drain and set aside.
In food processor, add the sugar and eggs and pulse to combine. Add the flour, baking powder, cinnamon and butter; pulse until smooth. Add the carrots and pulse to combine. Spoon the mixture into the prepared dishes and bake until set, about 1 hour. Remove from the oven and serve immediately.
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