guilty pleasures
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Tampilkan postingan dengan label guilty pleasures. Tampilkan semua postingan

GP: Blueberry Buckle w/ Cinnamon Bourbon Glaze

Desember 20, 2012 Add Comment
Guilty Pleasures has done it again....[this has to be my favorite so far....]

BLUEBERRY BUCKLE with
CINNAMON BOURBON GLAZE


FIRST LAYER:
1 cup butter, room temperature
1/3 cup sugar
1 egg, beaten [I used egg replacer and it worked just fine!]
2 cups flour
2 tsp baking soda
1 cup buttermilk
2 pints blueberries

  • Preheat oven to 350 degrees F. Grease and flour 9x11-in pan.
  • Cream butter and sugar until light and fluffy; beat in egg. 
  • Sift flour with baking soda. Stir dry ingredients, alternating with buttermilk into cream mixture. 
  • Spread mixture in prepared dish. Cover with berries.

SECOND LAYER
1 cup flour
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup toasted pecans
1/2 cup unsalted butter, cut into pieces
1/2 tsp nutmeg
1/4 tsp ginger

  • Combine all ingredients [use a food processor] until crumbly. Crumble over berries.
  • Bake 1 hour until brown.

CINNAMON BOURBON GLAZE
1/2 cup butter
2/4 cup sugar
2 eggs [again, I used egg replacer and it worked the same!]
1/2 tsp cinnamon
1 Tblsp very hot water
1/2 cup whipping cream
1/2 cup bourbon

  • Melt butter over simmering heat in a double boiler. Beat sugar, eggs, and cinnamon in bowl, then add to butter; add water, stirring until mixture coats back of spoon (7 minutes). 
  • Remove from heat; cool to room temperature. 
  • Beat in whipping cream and bourbon. 


Serve squares of Blueberry Buckle topped with warm Cinnamon Bourbon Sauce. Serves 10-12.




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Guilty Pleasures: Sweet Potato Custard Pie

Desember 10, 2012 Add Comment
Another FANTASTIC delight from the book "Guilty Pleasures." I haven't been disappointed in anything that I've made so far! I can tell that this cookbook will stay out front in my cookbook collection.

SWEET POTATO CUSTARD PIE


1 cup mashed cooked sweet potatoes [I found this in a CAN--made the process much faster!]
1 cup sugar
2-1/2 tblsp butter, melted
2 eggs, separated
1 tsp vanilla
1-1/2 cups scalded milk
Pinch of nutmeg
1 (9-inch) deep dish pie shell or 2 (9-inch) regular pie shells

  • Mix potatoes, sugar, and butter; beat well. 
  • Add egg yolks, vanilla, milk and nutmeg; beat together well. 
  • Beat egg whites stiff, adding them last; stir well. Pour into pie shell(s). 
  • Bake at 400 degrees F for 30 minutes, then reduce heat to 350 degrees F for 20 minutes (deep dish may take longer).  [I used deep dish, and increased the time to 40 minutes and 30 minutes]
  • Test for doneness with a knife. Serves 8.




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Guilty Pleasures: Quick Eggnog Pie

Desember 06, 2012 Add Comment
I was given the pleasure to review a wonderful cookbook called "Guilty Pleasures" by Gwen McKee and Barbara Mosely. I was like "ohhh time to bring out the fat pants"! There are so many fantastic recipes ranging from cakes to pies to breakfast sweets and anything in between for any occasion that you might want to have a sweet. Recipes are well written, easy to follow and you know that when you make one of them in the book, that it has been perfected.

I choose an easier recipe to start out. This pie has a very rich flavor, absolutely amazing. However, if you don't like eggnog, you will NOT like this pie. I used rum instead of vanilla flavoring and it added another level of flavor, almost a kick. A small piece was definitely enough!

QUICK EGGNOG PIE


1 envelope unflavored gelatin
3 tblsp cold water
2 cups commercially prepared eggnog
1 cup heavy cream, whipped
1/4 cup sugar
1/4 tsp salt
2 tsp vanilla or rum flavoring [I used rum!]
1 (9-inch) graham cracker pie shell
Nutmeg for garnish
  • Soften gelatin in cold water. 
  • Warm eggnog over direct low heat. Stir in softened gelatin, and continue heating until completely dissolved. Chill until partially set, then beat until smooth.
  • Into stiffly whipped cream, beat sugar, salt and flavoring. 
  • Fold into eggnog mixture. Pour into pie shell. 
  • Chill 2-4 hours. Garnish with nutmeg. Serves 8.

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