Mama Mangia
Super Moderator
Cranberry Pecan Tassies
1/2 cup salted butter , softened
3 oz Cream Cheese , softened
1 cup white all purpose flour
1 eggs
3/4 cup packed brown sugar
1 tsp vanilla extract
1 Salt, table, dash serving
1/3 cup Cranberries, fresh, chopped
3 tbsp chopped pecans
1 To make the pastry, beat butter and cream cheese in a medium mixing bowl with an electric mixer. On medium to high speed, beat until the butter and cream cheese have combined, then stir in flour. Chill the pastry for 1 hour, if desired.
2 Preheat oven to 325 degrees F.
3 Take the pastry and shape into 24 balls, then place the pastry balls in 1 3/4-inch ungreased muffin cups, pressing the pastry against the bottom and up the side of each muffin cup evenly.
4 To make the filling, beat together the egg, brown sugar, vanilla, and salt in a medium mixing bowl until the mixture is smooth, then stir in the cranberries and pecans. Once all the ingredients are mixed take the filling and spoon into the pastry-lined muffin cups.
5 Bake the pastry and filling for 30 to 35 minutes or until pastry is golden brown. Cool on wire racks in muffin cups. Run a knife around the edges of the muffin cups to remove the tassies.
CRANBERRY SAUCE PIE
1 8 oz of cream cheese,softened
1 can of cranberry sauce (whole berry is nice)
1 can of sweetened condensed milk
1 8 oz. of Cool -Whip
With a hand mixer beat the cream cheese until smooth, add the cranberry
sauce and continue to beat with the mixer.
Add the can of milk then the cool whip.
Pour into graham cracker crust or pre-baked crust and chill for two hours.
This makes two pies.
Pumpkin Dutch Apple Pie
A candied layer of walnuts is broiled on top of the creamy pumpkin pie for an elegant version of this traditional holiday dessert.
1 9-inch deep-dish pie shell, unbaked
1 1/4 C coarsely chopped walnuts
3/4 C packed brown sugar
1 can (15 oz.) pure pumpkin
1 can (12 fl. oz.) evaporated milk
3/4 C granulated sugar
2 large eggs, lightly beaten
1 1/2 tsp pumpkin pie spice
1/4 tsp salt
3 T butter, melted
Directions: PREHEAT oven to 425° F.
COMBINE walnuts and brown sugar in small bowl. Place 3/4 cup nut- sugar mixture on bottom of pie shell. Combine pumpkin, evaporated milk, granulated sugar, eggs, pumpkin pie spice and salt in medium bowl; mix well. Pour into pie shell.
BAKE for 15 minutes. Reduce temperature to 350° F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack.
COMBINE butter and remaining nut-sugar mixture; stir until moistened. Sprinkle over cooled pie. Broil about 5 inches from heat for 2 to 3 minutes or until bubbly. Cool before serving.
Pumpkin-Sweet Potato Pie
· 1 (29 oz.) can of pure pumpkin
· 1 30 oz. can of sweet potatoes or fresh-cooked and mashed
· 4 large eggs
· 2 cups evaporated milk, may use skim or low-fat
· 2 tbsp. cinnamon
· 2 tsp. pumpkin pie spice
· 1 tsp. nutmeg
· 3/4 brown sugar, may use Splenda
1/2 cup white sugar2 tsp. pure vanilla extract
· 1/4 cup maple syrup or Mrs.Buttersworth
· 4 deep-dish pie crusts, fresh, frozen, or ready-made
· Cool Whip, whipped topping, or vanilla ice cream
1: Mash sweet potatoes until smooth.
2: Mix sweet potatoes, pumpkin, milk, eggs sugar, syrup, spices, and vanilla extract until thick and smooth.
3: Pour into pie crust.
4: Bake at 425 degrees for 15 minutes.
5: Then turn down oven to 350 cook for additional 45 minutes or until set.
6: Cool completely.
7: Serve plain, or with vanilla ice cream or whipped topping.
1/2 cup salted butter , softened
3 oz Cream Cheese , softened
1 cup white all purpose flour
1 eggs
3/4 cup packed brown sugar
1 tsp vanilla extract
1 Salt, table, dash serving
1/3 cup Cranberries, fresh, chopped
3 tbsp chopped pecans
1 To make the pastry, beat butter and cream cheese in a medium mixing bowl with an electric mixer. On medium to high speed, beat until the butter and cream cheese have combined, then stir in flour. Chill the pastry for 1 hour, if desired.
2 Preheat oven to 325 degrees F.
3 Take the pastry and shape into 24 balls, then place the pastry balls in 1 3/4-inch ungreased muffin cups, pressing the pastry against the bottom and up the side of each muffin cup evenly.
4 To make the filling, beat together the egg, brown sugar, vanilla, and salt in a medium mixing bowl until the mixture is smooth, then stir in the cranberries and pecans. Once all the ingredients are mixed take the filling and spoon into the pastry-lined muffin cups.
5 Bake the pastry and filling for 30 to 35 minutes or until pastry is golden brown. Cool on wire racks in muffin cups. Run a knife around the edges of the muffin cups to remove the tassies.
CRANBERRY SAUCE PIE
1 8 oz of cream cheese,softened
1 can of cranberry sauce (whole berry is nice)
1 can of sweetened condensed milk
1 8 oz. of Cool -Whip
With a hand mixer beat the cream cheese until smooth, add the cranberry
sauce and continue to beat with the mixer.
Add the can of milk then the cool whip.
Pour into graham cracker crust or pre-baked crust and chill for two hours.
This makes two pies.
Pumpkin Dutch Apple Pie
A candied layer of walnuts is broiled on top of the creamy pumpkin pie for an elegant version of this traditional holiday dessert.
1 9-inch deep-dish pie shell, unbaked
1 1/4 C coarsely chopped walnuts
3/4 C packed brown sugar
1 can (15 oz.) pure pumpkin
1 can (12 fl. oz.) evaporated milk
3/4 C granulated sugar
2 large eggs, lightly beaten
1 1/2 tsp pumpkin pie spice
1/4 tsp salt
3 T butter, melted
Directions: PREHEAT oven to 425° F.
COMBINE walnuts and brown sugar in small bowl. Place 3/4 cup nut- sugar mixture on bottom of pie shell. Combine pumpkin, evaporated milk, granulated sugar, eggs, pumpkin pie spice and salt in medium bowl; mix well. Pour into pie shell.
BAKE for 15 minutes. Reduce temperature to 350° F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack.
COMBINE butter and remaining nut-sugar mixture; stir until moistened. Sprinkle over cooled pie. Broil about 5 inches from heat for 2 to 3 minutes or until bubbly. Cool before serving.
Pumpkin-Sweet Potato Pie
· 1 (29 oz.) can of pure pumpkin
· 1 30 oz. can of sweet potatoes or fresh-cooked and mashed
· 4 large eggs
· 2 cups evaporated milk, may use skim or low-fat
· 2 tbsp. cinnamon
· 2 tsp. pumpkin pie spice
· 1 tsp. nutmeg
· 3/4 brown sugar, may use Splenda
1/2 cup white sugar2 tsp. pure vanilla extract
· 1/4 cup maple syrup or Mrs.Buttersworth
· 4 deep-dish pie crusts, fresh, frozen, or ready-made
· Cool Whip, whipped topping, or vanilla ice cream
1: Mash sweet potatoes until smooth.
2: Mix sweet potatoes, pumpkin, milk, eggs sugar, syrup, spices, and vanilla extract until thick and smooth.
3: Pour into pie crust.
4: Bake at 425 degrees for 15 minutes.
5: Then turn down oven to 350 cook for additional 45 minutes or until set.
6: Cool completely.
7: Serve plain, or with vanilla ice cream or whipped topping.
Hi mama, all your pies sound Wonderful. I will be right over soon! lol Cookie 