How To make Oven Baked Rum Raisin Apple Graham Cracker Pi
1 Graham-cracker pie shell
-ready-to-fill 20 oz Pie-sliced apples; unsweeten
-not pie filling 1 1/2 c Seedless raisins
1/3 c 80-proof rum
6 tb Free-pouring brown sugar
2 tb Cornstarch
2 ts Vanilla extract
2 ts Orange peel; grated
-(or 1 tsp bottled peel) 1 1/2 ts Pumpkin-pie spice
-(or 1/2 ts ea. cinnamon, -nutmeg, ginger) 1/4 ts Salt
Unwrap piecrust. Drain apples and combine with remaining ingredients. Spoon into shell. Invert an aluminum pie pan over the filling to protect from drying out while baking, or cut a circle of aluminum foil and place over the filling. Bake in a preheated 425 oven for 35 to 40 minutes. Cool before cutting or serve chilled. {230 calories per serving} SUGAR-FREE FILLING: Omit brown sugar. Spoon half the filling into the pie shell. Sprinkle with sugar substitute (equal to 6 tablespoons). Add remaining fruit filling. Cover filling with foil. Reduce baking time to 25 to 30 minutes. {210 calories per serving} SOURCE: Slim Gourmet Sweets & Treats (pg. 54) -----
How To make Oven Baked Rum Raisin Apple Graham Cracker Pi's Videos
Butter Tart Squares
Butter Tart Squares:
Ingredients:
1/2 cup unsalted butter
1 1/2 cup all purpose flour
2 Tbsp Icing sugar
1/4 cup melted unsalted butter
1 Tbsp vinegar
1 1/2 cup light brown sugar
2 eggs, beaten
1 tsp vanilla extract
1 cup raisons
Directions:
Pre-heat oven to 350.
Line a 9x9 inch pan with parchment paper. Set aside.
Cream together the butter and the icing sugar. Mix in the flour with your hands. Press into pan. Press down very well. Bake for 5 minutes then remove from oven. In the meantime while that bakes, make the filling. In a medium bowl add in the brown sugar and butter. Mix well. Add in the eggs and mix together. Whisk in the vinegar. Stir in the vanilla. Add in the raisons and mix. Pour over the crust. Bake for 30 minutes or until the filling doesn't jiggle anymore. Cool in pan on cooling rack. Once completely cooled remove from the pan and slice. Do not slice while hot still. Enjoy!
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Pecan Pie Balls
1 1/2 cups fine chopped pecans
2/3 cups brown sugar
3/4 cups Graham cracker crust
2 T. butter
1/4 cup maple syrup
2 T. corn syrup
1/4 t. almond extract
1 t. vanilla
12 oz. melting wafers or almond bark
peanut Brittle
2 cups sugar
1 corn syrup
1 water
2 cups raw peanuts
1/4 salt
1 t. butter soft
1 t. soda
1 t. vanilla
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NO BAKE FRUITCAKE RECIPE! Retro Baking for a Very Vintage Holiday
Loaf pan I used:
Have yourself a Very Vintage Holiday with this no bake fruitcake recipe! No Bake Festive Fruitcake comes to use from 1963's McCall's Cook Book.
I'm so happy to share my love of mid century cooking and old recipe books with others. I'll be cooking vintage recipes, sharing cookbook reviews, and even showing off my latest vintage cookbook hauls every now and again. I'm cooking through history and you're invited!
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NO BAKE FESTIVE FRUIT CAKE
4c mini marshmallows
8c graham cracker crumbs
2c seedless raisins
8oz pitted dates, finely chopped
1.5c diced mixed candied fruit
1.5c walnuts, coarsely chopped
1/2t cinnamon
1/2t nutmeg
1/4t cloves
6T orange juice
1c evaporated milk, undiluted
Line 2 - 9x5 loaf pans with waxed paper. Set aside.
In large bowl, combine all ingredients except orange juice and evaporated milk. Mix well, using hands if necessary. Add remaining ingredients and mix well until graham cracker crumbs are moistened.
Pack mixture evenly into loaf pans. Cover with foil and refrigerate at least 2 days before serving. Makes 2 - 2lb fruit cakes.
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Perfectly Smooth & Creamy New York Cheesecake
I’m sharing all the tips & tricks to make the perfect New York cheesecake; the smoothest and creamiest baked cheesecake I’ve ever had. Follow the very simple steps to make it at home!
???? The ingredients to make cheesecake
[Crust]
• Graham crackers: 6.3 oz | 180 g, 12 rectangle sheets (1.5 US cups)
• Granulated sugar: 2 Tbsp
• Unsalted butter: 7 Tbsp (3.5 oz | 100 g)
• Additional unsalted butter to coat on a pan: Some
Pre-baking the crust (optional):
Bake (Preheated) it at 340 F | 171 C for about 7 - 8 mins.
* Let it cool completely before use.
[Cheesecake Filling]
• Cream cheese: 4 8-oz blocks (32 oz | 905 g)
• Granulated sugar: 8.8 oz | 250 g (1 1/4 US cups)
• Sour cream: 8.8 oz | 250 g (1 US cup)
• Heavy cream: 6.3 oz | 180 g (3/4 US cup)
• Cornstarch: 2 Tbsp ***Please level it off.
• Yolk: 3 yolks (about 1.8 oz | 50 g)
• Whole egg: 3 large eggs (about 5.8 oz | 165 g)
• Vanilla extract: 2 tsp
• Lemon juice: 2 tsp (Adjust it as you like!)
???? 3 Steps to bake it:
1. Bake (Preheated) it with a water bath * at 340 F | 171 C for 30 mins
2. Turn it down to 310 F | 154 C and bake for another 65-75 minutes. **
3. Open the door to check if it’s done, turn off the heat, leave the door open about an inch, and wait for 30 minutes before taking it out from the oven.
* Water bath: Use hot water with lots of steams coming out. Avoid boiling water.
** Do not open the door until the very end!
Chill it in the fridge for about 6 hours before taking it out from a pan.
** For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements are provided for your convenience. **
???? Printable Recipe + Written Steps
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???? Other classic desserts:
Creme Brulee
Lemon Pound Cake
Fresh Fruit Tart
???? Other basic recipes:
Cream Cheese Frosting
Chocolate Sponge Cake
Eclairs
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Our 5 Favorite Ina Garten Dessert Recipes | Barefoot Contessa | Food Network
You can always count on Ina to have the perfect ending to a perfect meal! That's right — we're talking dessert. From the BEST chocolate cake to cinnamon baked doughnuts, these are our favorite Ina Garten dessert recipes.
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
0:00 - Intro
0:04 - Beatty’s Chocolate Cake
5:11 - Tres Leches Cake with Berries
11:33 - Chocolate Banana Cream Pie
17:34 - Cinnamon Baked Doughnuts
21:41 - Chocolate Ganache Cake
Get the recipes:
Beatty’s Chocolate Cake:
Tres Leches Cake with Berries:
Chocolate Banana Cream Pie:
Cinnamon Baked Doughnuts:
Chocolate Ganache Cake:
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Our 5 Favorite Ina Garten Dessert Recipes | Barefoot Contessa | Food Network
The Absolute Best Desserts In Every State
Food tourists often visit different regions of the country to try the local takes on main-course dishes: barbecue, burgers, and other favored delicacies. But the U.S. loves its sweets, and there are just as many regional varieties of desserts as entrees.
Some locales are so protective of their regional desserts that state legislatures have voted to make those dishes the official state dessert. But even those states that haven't codified their love of a particular after-dinner treat into law will unofficially defend theirs with great fervor. Want to try them all? These are the absolute best desserts in every state.
#Tourism #LocalFood #Desserts
Alabama: Lane Cake | 0:00
Alaska: Baked Alaska | 0:38
Arizona: Sopapilla | 1:17
Arkansas: Possum Pie | 1:45
California: Fortune Cookies | 2:10
Colorado: Hot Chocolate | 2:47
Connecticut: Nutmeg Cookies | 3:13
Delaware: Peach Pie | 3:36
Florida: Key Lime Pie | 4:00
Georgia: Peach Cobbler | 4:32
Hawaii: Shave Ice | 5:01
Idaho: Ice Cream Potato | 5:33
Illinois: Brownies | 6:12
Indiana: Sugar Cream Pie | 6:45
Iowa: Scotcheroos | 7:10
Kansas: Peppernut Cookies | 7:39
Kentucky: Bourbon Balls | 8:09
Louisiana: Bananas Foster | 8:40
Maine: Whoopie Pies | 9:07
Maryland: Smith Island Cake | 9:40
Massachusetts: Boston Cream Pie | 10:04
Michigan: Fudge | 10:34
Minnesota: Seven Layer Bars | 11:08
Mississippi: Mud Pie | 11:25
Missouri: Gooey Butter Cake | 11:55
Montana: S'mores | 12:15
Nebraska: Popcorn Balls | 12:41
Nevada: Gateau Basque | 13:14
New Hampshire: Apple Cider Donuts | 13:36
New Jersey: Salt Water Taffy | 13:57
New Mexico: Biscochitos | 14:33
New York: Cheesecake | 15:02
North Carolina: Sweet Potato Pie | 15:31
North Dakota: Lefse | 15:54
Ohio: Buckeyes | 16:19
Oklahoma: Fried Pies | 16:39
Oregon: Marionberry Pie | 16:59
Pennsylvania: Shoofly Pie | 17:25
Rhode Island: Zeppole | 17:49
South Carolina: Coconut Cake | 18:08
South Dakota: Kuchen | 18:27
Tennessee: MoonPies | 18:52
Texas: Pecan Pie | 19:20
Utah: Green Jell-O Salad | 19:40
Vermont: Maple Candy | 20:08
Virginia: Chess Pie | 20:34
Washington: Nanaimo bars | 20:54
West Virginia: Apple Cake | 21:16
Wisconsin: Kringle | 21:35
Wyoming: Cowboy Cookies | 22:01
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