1 can (10 oz) sweetened condensed milk
1 cup brown sugar
1/4 cup corn syrup
1/3 lb butter
3/4 cup chopped pecans
12 cooked tart shells
1 package milk chocolate chips
12 pecan halves
Mix the first 4 ingredients together and cook in the microwave for 3 minutes. Stir, then cook 3 more minutes, until bubbling hard. Sprinkle the pecans into tart shells so that each bottom is well covered. Pour caramel mixture into tart shells; cool. Melt chocolate chips and spread on each tart. Garnish with a pecan half.
Showing posts with label pies. Show all posts
Showing posts with label pies. Show all posts
Wednesday, March 28, 2007
Raspberry Meringue Pie
1/3 cup plus 1/4 cup sugar, divided
3 tbsp cornstarch
1 1/2 cups milk
4 eggs, separated
1 tsp butter
1/4 tsp almond extract
1 graham cracker crust (10 inches)
1 1/8 tsp unflavored gelatin
2 tbsp plus 1/4 tsp cold water, divided
1 can (21 oz) raspberry pie filling
3/4 tsp cream of tartar
In a saucepan, combine 1/3 cup sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of the mixture into the egg yolks. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat; stir in butter and vanilla. Pour hot filling into the crust. Sprinkle the gelatin over 2 tbsp cold water; let stand for 2 minutes. In a saucepan, bring raspberry filling and gelatin mixture to the boil. Reduce heat; simmer, uncovered, for 5 minutes. Meanwhile, in a mixing bowl, beat egg whites and cream of tartar on medium speed until soft peeks form. Beat in remaining water. Gradually beat in remaining sugar on high until stiff glossy peaks form and sugar is dissolved. Pour hot raspberry filling over custard. Spread meringue evenly over hot filling, sealing edges to the crust. Bake at 325 degrees F for 15 to 18 minutes or until meringue is golden. Cool on a wire rack 1 hour. Refrigerate at least 3 hours before serving.
3 tbsp cornstarch
1 1/2 cups milk
4 eggs, separated
1 tsp butter
1/4 tsp almond extract
1 graham cracker crust (10 inches)
1 1/8 tsp unflavored gelatin
2 tbsp plus 1/4 tsp cold water, divided
1 can (21 oz) raspberry pie filling
3/4 tsp cream of tartar
In a saucepan, combine 1/3 cup sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of the mixture into the egg yolks. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat; stir in butter and vanilla. Pour hot filling into the crust. Sprinkle the gelatin over 2 tbsp cold water; let stand for 2 minutes. In a saucepan, bring raspberry filling and gelatin mixture to the boil. Reduce heat; simmer, uncovered, for 5 minutes. Meanwhile, in a mixing bowl, beat egg whites and cream of tartar on medium speed until soft peeks form. Beat in remaining water. Gradually beat in remaining sugar on high until stiff glossy peaks form and sugar is dissolved. Pour hot raspberry filling over custard. Spread meringue evenly over hot filling, sealing edges to the crust. Bake at 325 degrees F for 15 to 18 minutes or until meringue is golden. Cool on a wire rack 1 hour. Refrigerate at least 3 hours before serving.
Friday, March 23, 2007
Coffee Mallow Pie
1 cup water
1 tbsp instant coffee granules
4 cups mini marshmallows
1 tbsp butter
1 cup whipping cream, whipped
1 pastry shell (9inch), baked
1/2 cup toasted pecans
Bring the water to a boil; stir in coffee granules let dissolve. Reduce heat; add marshmallows and butter. Cook and stir over low heat until melted and smooth. Set saucepan in ice and whisk until cooled. Fold in whipped cream and spoon into pastry shell. Sprinkle with nuts. Chill minimum 3 hours before serving.
1 tbsp instant coffee granules
4 cups mini marshmallows
1 tbsp butter
1 cup whipping cream, whipped
1 pastry shell (9inch), baked
1/2 cup toasted pecans
Bring the water to a boil; stir in coffee granules let dissolve. Reduce heat; add marshmallows and butter. Cook and stir over low heat until melted and smooth. Set saucepan in ice and whisk until cooled. Fold in whipped cream and spoon into pastry shell. Sprinkle with nuts. Chill minimum 3 hours before serving.
Apple Puff
3 baking apples, peeled and thinly sliced
1 tbsp lemon juice
2 tbsp flour
2 tbsp brown sugar
1 tsp cinnamon
1 square of frozen puff pastry, thawed
Toss apples in lemon juice. Add the flour, sugar and cinnamon and toss. Roll out the pastry into a rough circle. Put apples on pastry and double over the edges. Bake at 400 degrees F for 35-40 minutes.
1 tbsp lemon juice
2 tbsp flour
2 tbsp brown sugar
1 tsp cinnamon
1 square of frozen puff pastry, thawed
Toss apples in lemon juice. Add the flour, sugar and cinnamon and toss. Roll out the pastry into a rough circle. Put apples on pastry and double over the edges. Bake at 400 degrees F for 35-40 minutes.
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