Sugared Vanilla Cranberry Nantucket Pie


Pie or cake?! This old fashioned pie, or is it cake dates back as far as anyone can remember. Who knows, maybe it was even served at the first Thanksgiving!~Amy


Sugared Vanilla Cranberry Nantucket Pie

10-15 minutes prep time:

2 cups cranberries, rinsed and sorted
1/2 cup sugar

3/4 cup butter, melted and slightly cooled
3/4 cup sugar
2 eggs
1 1/2 tsps vanilla extract
1 cup flour
1/4 tsp baking powder
1/4 tsp coarse salt
Coarse white sugar

Heat oven to 350 degrees

Generously butter 9 inch pie tin. Evenly spread cranberries into the bottom of the tin. Sprinkle with 1/2 cup sugar. Set aside.

In a medium sized bowl, whisk together melted butter and sugar. Whisk in eggs and extracts until smooth and creamy.
Add baking powder, salt and flour and whisk until smooth.
Pour over the top of fruit and spread evenly to the edges with a spatula.
Sprinkle generously with coarse sugar and bake for 40-45 minutes or until golden brown.

Serve warm or at room temperature with Vanilla Whipped Cream*

Classic recipe variation by Amy Richardson

*recipe can be found at http://www.greattastebuds.wordpress.com

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Cranberry Vanilla Iced Slab Pie


Cranberries are so tart, you just need sugar, lots of sugar. So good, this classic slab pie will sweeten up your holiday table! ~Amy

Cranberry Vanilla Iced Slab Pie

1 Double crust pastry

7 cups cranberries, rinsed and sorted
2 3/4 cup sugar
1/3 cup cornstarch
1/4 cup orange juice
1 tsp vanilla
1/4 tsp salt
1-2 tbsp butter, cut into small pieces

Half and half
Crystal sugar

9×13 tart pan, 1/2 size baking sheet or jelly roll pan.

Heat 375 degrees

Roll crust into a rectangle to fit pan size, leaving a little extra for over hang.

In a large bowl. Toss together cranberries, sugar cornstarch, orange juice, vanilla and salt. Pour into prepared crust. Dot with butter.
Roll remaining crust into rectangle. Place on top of tart. Trim and seal edges. Brush with half and half and sprinkle with crystal sugar. Place on a parchment lined baking sheet, and bake 40-45 minutes or until golden brown and bubbly.
Remove from oven and cool slightly. Sprinkle with orange zest if desired and drizzle with glaze.

Vanilla Icing:

Vanilla icing:

1/4 cup butter, softened
2 cups powdered sugar
2 tbsp milk
1/2 tsp vanilla

Orange zest, optional

Beat butter, 1 cup of the sugar, and milk until smooth. Add vanilla, beat again. Add remaining sugar and beat until light. Warm slightly to drizzle.

Makes 10-12 servings

Recipe by Amy Richardson

Bourbon Vanilla Sugar Cream Pie with Maple Whipped Cream


Sugar Cream Pie is a rich custard pie, made from simple ingredients. It dates back to the early 1800’s and is also known as Indiana Sugar Cream and Hoosier Pie. I have added bourbon vanilla and topped each piece with Maple Whipped Cream for a tasty twist on this old fashioned forgotten pie!~Amy


Bourbon Vanilla Sugar Cream Pie with Maple Whipped Cream

1 single 8 inch pastry crust

1 cup heavy cream
1 cup half and half
1 cup sugar
1/2 cup flour
2 tbsp Nielsen Massey Bourbon Vanilla
2 tbsp butter, cut into small pieces
1/4 tsp salt

Place large baking sheet in oven.
Heat oven to 425 degrees.

In a medium sized bowl, whisk together cream, half and half, sugar, flour, vanilla and salt, until smooth. Pour into prepared crust top with butter pieces, and carefully place on hot baking sheet.
Cook for 10 minutes on 425 degrees.
Lower oven to 350 degrees and bake for about 55 minutes.
Cover edges if necessary. Center will still be soft, but will firm as it cools.

Serve at room temperature, or chilled. With Maple Whipped Cream.

Recipe adapted by Amy Richardson

Maple Whipped Cream:

1 cup whipping cream
1/4 maple syrup

Place ingredients into medium sized bowl, with an electric mix on high, beat until soft peaks

Makes 2- 2 1/4 cups

Recipe by Amy Richardson

Black Bottom White Chocolate Coconut Cream Pie


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I love a good coconut cream pie! With a chocolate crumb crust, toasted coconut and just a touch of white chocolate, this dessert is sure to delight!~Amy

Black Bottom White Chocolate Coconut Cream Pie

Preheat oven to 350 degrees

Crust:
1 3/4 cup crushed, Oreo Thins
2 tbsp butter, melted

Toss together crumbs and butter, and press firmly onto the sides and bottom of a 10 inch tart pan, or 9 inch pie pan. Bake for 8-10 minutes. Remove from oven and cool.

Filling:

2 1/4 cups milk
2/3 cup sugar
1/4 cup cornstarch
Dash of salt
3 eggs
1 tbsp butter
1 tsp vanilla
2 oz Lindt, White Chocolate Coconut Bar, broken into Squares

1 1/2 cup sweetened shredded coconut, toasted*

In a small bowl, whisk together sugar cornstarch and salt. Set aside.
In a medium sauce pan, beat eggs until light and foamy. Whisk in sugar mixture and beat until light and smooth. Add milk, and cook over medium high until mixture is thick and bubbly. Remove from heat and stir in butter, chocolate, and vanilla. Fold in coconut, removing a little bit for garnish. Pour into prepared crust. Cool completely and chill.

To serve:
Top with sweetened whipped cream and garnish with toasted coconut. Serve immediately.

Recipe by Amy Richardson

Pear, Apple, and Cranberry Tiered Tart with Brown Sugar Whipped Cream


I thought that this might be a really pretty way to serve a variety of tarts. They can be easily removed to serve individually, but taste delicious all together! Happy Thanksgiving! ~Amy

I thought that this might be a really pretty way to serve a variety of tarts. They can be easily removed to serve individually, but taste delicious all together!
Happy Thanksgiving!
~Amy

Pear, Apple, and Cranberry Tiered Tart with Brown Sugar Whipped Cream

Cinnamon Pear Tart

11 inch fluted tart pan
1 recipe pastry crust
7 pears, Bosc or a mix, peeled cored and thinly sliced, reserving one pear sliced for decorative top
1/2 cup sugar
1 1/2 tbsp cornstarch
1/2 tsp Apple Pie Spice Williams Sonoma, or other brand
Butter
Turbinado sugar or large crystal sugar

In a small bowl, whisk together sugar, cornstarch, and spice.
Place pear slices into large bowl. Sprinkle with sugar mixture tossing to coat.
Pour into tart shell, arrange reserved pear slices around outer edges. Grate a small amount of butter over the top. Sprinkle with Turbinado sugar.

Bake at 400 for 30-40 minutes or until lightly browned and bubbly. Cool.

Cranberry Cream Cheese Tart

8 inch fluted tart pan
1 recipe pastry crust

4 oz cream cheese, room temperature
1/4 cup powdered sugar
Zest 1/2 orange

2 cups cranberries, fresh or frozen
3/4 cup sugar
1 1/2 tbsp cornstarch
2 tbsp orange juice
Butter

With an electric mixer, beat together, cream cheese, powdered sugar, and orange zest until light and fluffy. Spread mixture evenly into prepared shell.

In a large bowl, mix together sugar and cornstarch, add orange juice. Stir well, add cranberries and coat. Spread evenly over the cream cheese mixture. Grate a small amount of butter over the top.

Bake at 400 or until lightly browned and bubbly. Cool.

Brown Sugar Apple Tart

6 inch fluted tart pan
1 pastry crust
2 golden delicious apples, peeled, cored, and thinly sliced
1/4 brown sugar
2 tsp cornstarch
Turbinado sugar or large crystal sugar
Butter

In a medium sized bowl, toss together brown sugar and cornstarch, add apples and toss to coat. Pour into prepared shell. Grate a small amount of butter over the top, sprinkle with sugar and bake.

400 degrees for 30-40 minutes or until lightly browned and bubbly. Cool.

Top layer:

4 1/2 inch tart pan
Crust to fit
Using a small amount of each previous tart filling, layer into prepared crust. Sprinkle with sugar and bake.

400 degrees for 30-40 minutes or until lightly browned and bubbly. Cool.

Brown Sugar Whipped Cream

2 cups heavy cream, chilled
6 tbsp brown sugar
1 tsp vanilla

In a medium sized mixing bowl, dissolve brown sugar in cream. Add vanilla, and whipped to soft peaks. Chill until ready to use.

To assemble:
Carefully loosen and remove tarts from pan, layering in order of size, largest to small topping with whipped cream and garnish with fresh cranberries and mint leaves.

Recipes by Amy Richardson

Recipes by Amy Richardson

Pumpkin Chocolate Fudge Layered Ice Cream Cake


Pumpkin Chocolate Fudge Layered Ice Cream Cake

I have come up with an easy and delicious dessert that can be a great alternative to traditional Thanksgiving pies! P.S. I LOVE THIS FUDGE SAUCE ~Amy

Pumpkin Chocolate Fudge Layered Ice Cream Cake

1 loaf pumpkin pound cake, homemade or store bought, cut into 1/4 inch slices, then halved
1 quart pumpkin ice cream, softened
1 quart vanilla ice cream, softened
1 Chocolate fudge sauce recipe*

To assemble:
Lightly spray sides of a tall 7 inch spring form pan, or 8×8 square baking pan, with cooking spray. Line sides with of pan with parchment or wax paper, gently pressing into place.

Place one thin layer of cake into e bottom, filling in gaps. Spread 1/2 inch layer of pumpkin ice cream over cake. Spread a layer of fudge sauce over the top, gently pushing to the edges. Repeat with cake and vanilla ice cream until layers are complete, finishing with fudge sauce. Cover with foil and freeze until ready to use.

To serve:
Remove from freezer, let sit for 5-10 minutes until it is easy to slice. Serve with additional fudge sauce and whipped cream if desired.

Recipe by Amy Richardson

Chocolate Fudge Sauce:

1/2 cup butter
7 oz milk chocolate, broken into pieces
1 oz Ghirardelli unsweetened chocolate
1 cup sugar
1 cup evaporated milk
1 tsp vanilla

In a medium sized saucepan, melt butter.
Add chocolates, evaporated milk, and sugar.
Cook over medium heat, stirring until smooth.
Bring to a simmer, remove from heat, and add vanilla.
Mixture will thicken as it cools,

Makes about 2 cups

Recipe by Amy Richardson

Maple Pecan Tart with Vanilla Rum Whipped Cream


This is a my most requested dessert at Thanksgiving. A family favorite on both sides. Making it is a snap! Delicious and really pretty! ~Amy

This is my most requested dessert at Thanksgiving. A family favorite on both sides. Making it is a snap! Delicious and really pretty!
~Amy

Maple Pecan Tart with Vanilla Rum Whipped Cream

Crust:
11 inch tart pan
1 unbaked pie crust

On a lightly floured board, roll crust thin to fit tart pan. Set aside.

Filling:

1/2 cup maple syrup
1/2cup light corn syrup
3 eggs
2/3 cup sugar
3 tbsp butter, melted
1/2 tsp vanilla extract
1/2 tsp rum extract
Pinch of salt
2-2 1/2 cups pecan halves

In a medium sized bowl, whisk together all ingredients, except pecan halves. When well blended, pour into prepared crust. Place pecans on top in a circular pattern starting from the outer circle working towards the center.

Bake at 325 for 40-45 minutes or until golden brown and the center surface springs back when touched. Remove and cool.

Vanilla Rum Whipped Cream

2 cups heavy whipping cream
1/2 cup confectioners sugar
1 tsp vanilla extract
1/2 tsp rum extract

With an electric mixer, beat until soft peaks.

Makes 8 servings

Recipe by Amy Richardson