American Spiced Pumpkin Pie

Ingredients

1-1/2 cups plain flour
pinch of salt
3 oz unsalted butter
1 tbsp caster sugar
1 lb peeled fresh pumpkin, cubed, or 2 cups canned pumpkin, drained
1/2 cup soft light brown sugar
1/4 tsp salt
1/4 ground allspice
1/2 tsp ground cinnamon
1/2 tsp ground ginger
2 eggs, lightly beaten
1/2 cup double cream
whipped cream, to serve

Method

  1. Place the flour in a bowl with the salt and butter and rub with your fingertips until the mixture resembles breadcrumbs (or use a food processor).
  2. Stir in the sugar and add about 2-3 tbsp water and mix to a soft dough. Knead the dough lightly on a floured surface. Flatten out into a round, wrap in a polythene bag and chill for 1 hour.
  3. Preheat the oven to 200°C/400°F with a baking sheet inside.
  4. If you are using raw pumpkin for the pie, steam for 15 minutes until quite tender, then leave to cool completely. Puree the steamed or canned pumpkin in a food processor or blender until it is very smooth.
  5. Roll out the pastry quite thinly and use to line a 9-1/2in (measured across the top) x 1-inch deep pie tin. Trim off any excess pastry and reserve for the decoration. Prick the base of the pastry case with a fork.
  6. Cut as many leaf shapes as you can from the excess pastry and make vein markings with the back of a knife on each.
  7. Brush the edge of the pastry with water and stick the leaves all round the edge. Chill.
  8. In a large bowl mix together the pumpkin puree, sugar, salt, spices, eggs and cream and pour into the prepared pastry case. Smooth the top with a knife.
  9. Place on the preheated baking sheet and bake for 15 minutes. Then reduce the temperature to 180°C/350°F and cook for a further 30 minutes, or until the filling is set and the pastry golden.
  10. Serve the pie warm with a generous dollop of whipped cream.

Makes 4 to 6 servings.

Source: The Ultimate Desserts Cookbook


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Spice Cake with Maple Buttercream Frosting

Ingredients

2-1/3 cups all-purpose flour
1 cup white sugar
1 tsp baking soda
1 Tbsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
1 tsp cloves
1 tsp salt
1 cup packed brown sugar
2/3 cup shortening
1 cup buttermilk
3 eggs

Buttercream Frosting

1/2 cup shortening
1/2 cup butter, softened
1 tsp maple flavoured extract
4 cups icing sugar
2 Tbsp milk

Method

  1. Make frosting. Cream butter and shortening together. Add maple flavouring. Gradually add icing sugar. Add milk slowly and continue beating until light and airy. Add more milk if necessary.
  2. Preheat oven to 350°F (175°C).
  3. Grease and flour two 9-inch cake pans or one oblong pan.
  4. In a large bowl, sift flour, white sugar, baking soda, cinnamon, nutmeg, ginger, cloves, and salt together. Add brown sugar, 2/3 cup shortening, and buttermilk. Beat 2 minutes.
  5. Add eggs, one at a time, beating well after each addition.
  6. Bake at 350°F (175°C) for 30 to 35 minutes in cake pans, or oblong pan for 45 minutes, until toothpick inserted in center comes out clean. Cool.
  7. Frost and decorate with Buttercream Frosting and whatever you desire.

Makes 12 servings.

Source: Manitoba Egg Farmers


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Coconut Cakes with Dark Chocolate Glaze

Ingredients

125g butter, melted
1 cup (80g) desiccated coconut
1-2/3 cups icing (confectioner’s) sugar, sifted
1/2 cup (75g) plain (all-purpose) flour, sifted
1/2 teaspoon baking powder
5 egg whites

Dark Chocolate Glaze

150 g dark chocolate, coarsely chopped
1/2 cup single (pouring) cream

Method

  1. Preheat oven to 180°C (350°F).
  2. Place the butter, coconut, sugar, flour, baking powder and egg whites in a bowl and whisk to combine.
  3. Divide the mixture into a well-greased 12-hole 1/2-cup capacity muffin tin or dariole moulds. Bake for 12-15 minutes or until just cooked in the centre when tested with a skewer.
  4. Stand the cakes for 2 minutes then remove from the tin and cool completely on wire racks.
  5. Make the dark chocolate glaze. Place the chocolate and cream in a saucepan over low heat and stir until smooth. Cool the mixture until it is a thick icing consistency and spoon over the cooled cakes to serve.

Makes 12 cakes.

Source: Fast, Fresh, Simple


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Simple Cinnamon Rolls

Ingredients

scant 2-1/2 cups self-rising flour
pinch of salt
2 tbsp superfine sugar
1 tsp ground cinnamon
3-1/2 oz butter, melted, plus extra for greasing
2 egg yolks
scant 1 cup milk, plus extra for glazing

Filling

1 tsp ground cinnamon
generous 1/4 cup brown sugar
2 tbsp superfine sugar
1 tbsp butter, melted

Frosting

generous 1 cup confectioners’ sugar, sifted
2 tbsp cream cheese, softened
1 tbsp butter, softened
about 2 tbsp boiling water
1 tsp vanilla extract

Method

  1. Preheat the oven to 350°F/180°C. Grease an 8-inch round pan and line the bottom with parchment paper.
  2. Mix the flour, salt, superfine sugar, and cinnamon together in a bowl. Whisk the butter, egg yolks, and milk together and combine with the dry ingredients to make a soft dough. Turn out onto a large piece of waxed paper, lightly sprinkled with flour, and roll out to a rectangle 12 x 10 inches.
  3. Make the filling. Mix the ingredients together, spread evenly over the dough and roll up, jelly-roll style, to form a log. Using a sharp knife, cut the dough into 8 even-size slices and pack into the prepared pan. Brush gently with extra milk and bake for 30-35 minutes, or until golden brown. Remove from the oven and let cool for 5 minutes before removing from the pan.
  4. Sift the confectioners’ sugar into a large bowl and make a well in the center. Place the cream cheese and butter in the center, pour over the water, and stir to mix. Add extra boiling water, a few drops at a time, until the frosting coats the back of a spoon. Stir in the vanilla extract. Drizzle over the rolls. Serve warm or cold.

Makes 8 rolls.

Source: Brunch


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Pear and Chocolate Clafoutis

Ingredients

unsalted butter, for greasing
1 tablespoon packed light brown sugar
8 ounces semisweet chocolate, coarsely chopped
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
4 eggs
1/4 cup heavy cream
1 cup milk
4 ripe pears, peeled, cored, and thickly sliced

Method

  1. Preheat the oven to 350°F. Grease a 1-1/2-quart shallow, ceramic baking dish and sprinkle with the sugar.
  2. Melt the chocolate in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl.
  3. Sift together the flour and cinnamon into a bowl, then beat in the eggs, cream, and milk to form a batter. Stir in the melted chocolate, then pour it into the prepared dish. Sprinkle the pears all over the chocolate custard, letting them sink.
  4. Bake in the oven for 20-25 minutes, or until set. Let cool completely in the dish, then chill in the refrigerator before serving.

Makes 6 servings.

Source: Chocolat


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