Pecan Cranberry Tart

This tart has all the goodness of pecan pie with a sweet-tart hit from the cranberries. It's served with Sweet Buttermilk Ice Cream; buttermilk adds tang to ice cream giving it a frozen yogurt-like taste.

Ingredients:

• 1 Recipe Tart Shells, recipe below
• 3 egg whites
• 2 whole eggs
• 1/3 cup butter
• 1 1/2 cups packed brown sugar
• 1 cup light-colored corn syrup
• 1 vanilla bean, halved lengthwise or 2 tsp. vanilla extract
• 2 cups pecans halves, toasted
• 1 cup cranberries

Tart Shells:

• 2/3 cup softened butter
• 1 1/3 cups powdered sugar
• 1 teaspoon kosher salt
• 2 eggs
• 2 egg yolks
• 3 cups all-purpose flour

   

  Directions:

   

  1. Heat oven to 350 degrees F. Prepare Tart Shells. In medium bowl beat egg whites and whole eggs until combined; set aside.

  2. In small saucepan combine butter, brown sugar, and corn syrup. Scrape seeds from vanilla bean; add to pan with bean. Bring just to boiling over medium heat. Gradually whisk into egg mixture. With slotted spoon remove and discard vanilla bean.

  3. Arrange pecan halves and cranberries in cooled tart shells. Pour syrup mixture over.

  4. Place tarts on large baking sheet. Bake 35 to 40 minutes or until filling is set. Makes 2 tarts (10 servings each).

   

  Tart Shells:

   

  1. In mixing bowl beat butter with electric mixer on medium-high until light. Add powdered sugar and kosher salt; beat 1 minute. Beat in eggs and egg yolks; beat 1 minute more. Gradually beat in flour. Divide dough in half. Wrap in plastic; refrigerate 1 hour. On lightly floured surface, roll each half to 16x6-inch rectangle about 1/4 inch thick. Transfer to two 14x5-inch rectangular tart pans with removable bottoms. Trim edges. Chill 1 hour. Heat oven to 350 degrees F. Bake 10 minutes or until edges begin to brown; cool.

  Make Ahead Tip:

  • Bake tart shells 1 day ahead. Wrap; store at room temperature.
    

   

  Source: recipes.com 

Graham Cracker-Pecan Sweet Potato Pie

Simple ingredients combine for a sumptuous holiday dessert.

Ingredients:

• 3 tablespoons butter
• 3 tablespoons granulated sugar
• 3/4 cup finely crushed graham crackers (about 10 squares)
• 1/2 cup finely chopped pecans
• 2 cups mashed, cooked sweet potatoes*
• 1/2 cup packed brown sugar
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1/8 teaspoon ground nutmeg
• Dash cloves
• 2 eggs, lightly beaten
• 1 cup half-and-half or light cream
• 3 egg whites
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon rum extract or vanilla extract
• 6 tablespoons sugar 

Directions:

1.  In a medium saucepan melt butter; stir in 3 tablespoons sugar. Add crushed crackers and pecans; toss to mix well. Spread in a 9-inch pie plate; press evenly onto bottom and up the sides. Chill about 1 hour.

2. Preheat oven to 375 degrees F. For filling, in a large bowl stir together sweet potatoes, brown sugar, ginger, cinnamon, salt, nutmeg, and cloves. Add 2 eggs; beat lightly with a fork just until combined. Gradually stir in half-and-half until well combined.

3. Place the graham cracker crust on the oven rack. Pour filling into pie shell. To prevent over browning, cover edge of pie with foil. Bake 20 minutes. Uncover edge of pie. Bake pie 20 to 25 minutes or until the a knife inserted in center comes out clean. Reduce oven temperature to 350 degrees F.

4. Meanwhile, allow 3 egg whites to stand at room temperature for 30 minutes. In a large mixing bowl, combine egg whites, cream of tartar, and rum extract. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the 6 tablespoons sugar, 1 tablespoon at a time, beating on high speed until mixture forms stiff, glossy peaks (tips stand straight) and sugar dissolves (rub a small amount between two fingers; it should feel completely smooth).

5. Immediately spread meringue over hot pie filling, carefully sealing to edge of crust to prevent shrinkage. Bake for 15 minutes. Cool on a wire rack for 1 hour. Chill for 3 to 6 hours before serving. Makes 8 servings.

Tip:

• *Test Kitchen Tip:

  To make mashed cooked sweet potato, drain one 17.2-ounce can whole sweet potatoes if necessary and transfer to a medium mixing bowl. Mash with potato masher or electric mixer on low speed.
  
  Measure 2 cups mashed sweet potato for pie.
  

Source: recipe.com

Pumpkin-Pecan Tassies

These tiny treats contain all the tantalizing flavors of pumpkin and pecan pie.

Ingredients:

• 1 15 ounce package rolled refrigerated unbaked pie crust (2 crusts)
• 3/4 cup canned pumpkin
• 1/4 cup granulated sugar
• 1 teaspoon pumpkin pie spice
• 1/8 teaspoon salt
• 1 egg, lightly beaten
• 1/4 cup half-and-half, light cream, or milk
• 1/3 cup chopped pecans
• 1 tablespoon packed brown sugar
• 1 tablespoon butter, melted
• Maple syrup (optional) 

Directions:

1. Let pie crusts stand according to package directions. Preheat oven to 350 degrees F. Unroll pie crusts. Use a 2-1/2-inch round cookie cutter to cut 12 rounds from each pie crust. Gently ease pastry rounds into the bottoms and up sides of 24 ungreased 1-3/4-inch muffin cups; set aside.

2. For filling, in a large bowl, stir together pumpkin, granulated sugar, pumpkin pie spice, and salt. Add egg; stir until combined. Gradually add half-and-half. Stir just until combined.

3. For pecan topping, stir together pecans, brown sugar, and melted butter.

4. Spoon about 2 teaspoons filling into each pastry-lined cup. Top each with a scant 1 teaspoon pecan topping. Bake in the preheated oven about 35 minutes or until filling is set and crust is golden brown. Remove tassies from muffin cups and cool completely on a wire rack. If desired, drizzle tassies with maple syrup just before serving. 

Makes: 24 tassies.

Storage:

• Place tassies in a single layer in an airtight container; cover. Store in the refrigerator for up to 2 days or freeze for up to 3 months; thaw about 1 hour at room temperature before serving.

Source: recipe.com

Chocolate Chunk And Caramel Pecan Pie

Ingredients:

• 1/2 cup butter
• 3/4 cup light-color corn syrup
• 2/3 cup granulated sugar
• 2/3 cup packed brown sugar
• 2 tablespoons water
• 1/4 teaspoon salt
• 1 cup whipping cream
• 2 teaspoons vanilla
• 2 1/2 cups pecan halves
• Pastry for a Single-Crust Pie
• 3 eggs, lightly beaten
• 6 ounces dark, bittersweet, or semisweet chocolate, chopped
• Whipped cream (optional)

Pastry for Single Crust Pie:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup shortening
• 1/4 cup butter, cut up, or shortening
• 1/4- 1/3 cup ice water

Directions:

1.For caramel sauce, in a medium heavy saucepan, heat butter over low heat until melted, stirring frequently. Stir in corn syrup, granulated sugar, brown sugar, the water, and salt. Bring to boiling over medium heat, stirring constantly; reduce heat. Boil gently, uncovered, for 10 to 12 minutes or until reduced to 1 3/4 cups, stirring frequently. Remove from heat. Carefully whisk in cream and vanilla. Cool for 30 minutes.

2. Meanwhile, preheat oven to 350 degrees F. Spread pecans in a single layer in a shallow baking pan. Bake in the preheated oven for 8 to 10 minutes or until lightly browned, stirring once. Remove from oven.

3. Prepare Pastry for a Single-Crust Pie. On a lightly floured surface, slightly flatten dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with edge of plate. Crimp edge as desired.

4. For filling, transfer 1-1/4 cups of the caramel sauce to a large bowl. Stir in eggs until combined. Stir in pecans and chocolate. Pour filling into pastry shell. Cover edge of pie with foil to prevent over browning. Bake for 25 minutes. Remove foil. Bake about 20 minutes more or until filling sets. Cool on a wire rack.

5. To serve, reheat the remaining caramel sauce over low heat. Spoon warm sauce over pie. If desired, serve with whipped cream. Makes 8 servings.

Pastry for Single Crust Pie:
 

1. In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea-size. Sprinkle 1 tablespoon ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time, until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together.

Tip:

• Test Kitchen Tip:

  If you have any leftover caramel sauce, transfer to an airtight container, cover, and store in the refrigerator for up to 5 days. To serve, heat over low heat until warm. Serve over ice cream or desserts.

Source: recipes.com

Coconut-ChocolCoconut-Chocolate Pecan Pie

 

Ingredients:

• Pastry for Single-Crust Pie (recipe follows)
• 3 eggs
• 1 cup light-colored corn syrup
• 2/3 cup packed brown sugar
• 1/3 cup butter, melted
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1 cup semisweet chocolate pieces
• 1 cup flaked coconut
• 1 cup pecan or walnut pieces
• Whipped cream (optional)
• Toasted flaked coconut (optional)

Pastry for Single-Crust Pie:

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/3 cup shortening
• 4 - 5 tablespoons cold water

Directions:

1. Prepare Pastry for Single-Crust Pie. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge. (Do not prick.) Set aside.

2. For filling: In a medium bowl, combine eggs, corn syrup, brown sugar, butter, vanilla, and salt.

3. In pastry shell, layer semisweet chocolate pieces, 1 cup coconut and pecan pieces. Pour egg mixture over all, spreading evenly. To prevent over browning, cover edge of pastry shell with foil.

4. Bake in a 350 degree oven for 30 minutes. Remove foil; bake for 20 to 25 minutes more or till set. Cool completely on a wire rack. Cover and store in refrigerator within 2 hours. If you like, serve with whipped cream and sprinkle with toasted coconut. Makes 8 to 10 servings.

Pastry for Single-Crust Pie:
 

1. In a bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of water at a time over the flour mixture, tossing with a fork until all of the dough is moistened. Form dough into a ball.

Source: recipe.com

Homemade Crunch Wrap Supreme

Ingredients:

1. 1 lb ground beef
2. 1 packet taco seasoning mix
3. 1 can nacho cheese (or queso cheese dip)
4. 6 burrito-size flour tortillas
5. 6 tostada shells or corn tortillas
6. 1 cup sour cream
7. 2 cups shredded lettuce
8. 1 tomato, diced
9. 1 cup shredded Mexican cheese blend
10. cooking spray

Directions:

1. In a large skillet, over medium-high heat, cook and crumble the ground beef until no longer pink. Drain grease. Stir in the taco seasoning mix, and water it calls for on package. Cook according to package directions.
2. Warm the nacho cheese sauce or queso cheese in a microwave-safe bowl. Place the flour tortillas on a large plate. Microwave for 20 seconds to warm them.
3. Lay one flour tortilla on a flat surface. Spread 1/2 cup of taco meat onto the center of the tortilla. Drizzle a couple Tablespoons of nacho cheese over the meat. Top meat with one tostada shell or crispy corn tortilla *see notes below. Spread a thin layer of sour cream over the tostada shell. Top with lettuce, tomato and shredded Mexican cheese.
4. To fold the crunch wrap, start with the bottom of the flour tortilla and fold the edge up over the center. Continue to work your way around, folding the flour tortilla over the center fillings. There will be a spot left open in the center; cut a piece of another flour tortilla and tuck it in the center, so it's fully covered.
5. Repeat with all remaining tortillas, tostadas and fillings. You'll have 6 crunch wraps total.
6. Spray a large, non-stick skillet with cooking spray. Heat over medium heat. Place one crunch wrap seam-side down onto the skillet. Cook for 2 - 3 minutes, or until golden-brown. Carefully, flip over and cook other side until golden-brown. Repeat process with all crunch wraps. Serve immediately. 

Prep Time:  15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Source: life-in-the-lofthouse.com

Cheesy Rigatoni Pasta Pie

Ingredients:

1        tablespoon extra-virgin olive oil

1        pound ground turkey

3        cloves garlic, minced

1        pinch crushed red pepper flakes

1        pinch coarse salt and freshly ground pepper

1        (28 ounce) can Muir Glen™ organic whole peeled tomatoes, crushed with your hands

1        pound rigatoni pasta

1        cup freshly grated parmesan cheese

2        cups shredded mozzarella

Directions:

• Preheat oven to 400°F.
• Heat the oil in large skillet over medium-high. Add the turkey and cook until it's browned all over, about 5 minutes. Add the garlic, crushed red pepper, and a good pinch of salt and pepper. Sauté another minute. Then add the crushed tomatoes and simmer on medium until thickened, 20 minutes.
• In the meantime, cook the rigatoni until it's slightly underdone. Drain and rinse with cool water. Toss with parmesan cheese. Lightly oil a 9-inch spring form pan. Tightly pack the rigatoni in the pan, standing on their ends.
• Pour the meat sauce over the pasta. Push the meat down into the holes as best you can.
• Slide into the oven for 15 minutes. Remove, top with mozzarella cheese, and bake another 10 to 15 minutes, or until cheese is browned and bubbly.
• Let sit 15 minutes before slicing and serving!
• Top with fresh basil if desired.

Source: tablespoon.com