Recipe of the Day: Apple-Pumpkin-Pecan Pie | Food Network
Combine three holiday favorites into this one delicious treat.
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Apple-Pumpkin-Pecan Pie
Recipe courtesy of Food Network Kitchen
Total: 3 hr 15 min
Prep: 10 min
Inactive: 1 hr
Cook: 2 hr 5 min
Yield: 8 servings
Level: Intermediate
Ingredients
Crust:
Nonstick cooking spray
1 prepared pie dough round
All-purpose flour for dusting
1 large egg white
Pecan Pie Filling:
1 1/3 cup pecan halves
1/2 cup light corn syrup
1/3 cup packed light brown sugar
3 tablespoons unsalted butter, melted
1 large egg
Fine salt
Apple Pie Filling:
3 Granny Smith apples
2 tablespoons granulated sugar
1 tablespoon lemon juice
2 tablespoons unsalted butter1 teaspoon all-purpose flour
Pumpkin Pie Filling:
1 cup pure pumpkin puree
1/2 cup heavy cream
1/3 cup granulated sugar
1 large egg
1/2 teaspoon pumpkin pie spice
Unsweetened whipped cream, for serving
Directions
Special equipment: A 9 1/2-inch deep-dish pie pan; pie weights, uncooked rice or dried beans
For the crust: Position the oven rack in the middle of the oven and preheat the oven to 350 degrees F. Coat the bottom and sides of a 9 1/2-inch deep-dish pie pan with nonstick cooking spray.
Roll the pie dough out, if needed, into a 10-inch round on a lightly-floured surface (or between two pieces of floured parchment paper). If the dough gets too warm, refrigerate it to firm up. Ease the dough into the prepared pie pan. Fold the overhanging dough under itself and crimp the edges as desired. Chill for 30 minutes.
Meanwhile, spread the pecans out on a baking sheet and bake until golden and toasted, 8 to 10 minutes. Let cool and separate 1/3 cup; coarsely chop the 1/3 cup pecans for garnish and set aside.
Put the pie pan on a baking sheet and line the chilled pie crust with foil or a large coffee filter and fill with pie weights. Bake until the edges are just barely golden, 15 to 18 minutes. Remove the foil with weights, then brush the bottom and edges of the dough all over with the egg white and continue baking until the bottom of the crust is also just barely golden, 8 to 10 minutes more. Transfer to a rack and cool completely. (Par-bake your pie shell up to 1 day in advance.)
For the pecan pie filling: Scatter the remaining 1 cup pecans in the bottom of the cooled pie shell. Whisk the corn syrup, brown sugar, butter, egg and 1/4 teaspoon salt together in a medium bowl. Pour the egg mixture over the pecans. Bake until just set, 20 to 25 minutes. Transfer the pie to a rack until cool to the touch.
For the apple pie filling: Meanwhile, peel, core and cut the apples into 1/4-inch slices. Toss with the granulated sugar and lemon juice in a medium bowl. Melt the butter in a large nonstick skillet over medium heat, then add the apples and cook, gently stirring occasionally, until the apples are soft but still hold their shape, about 10 minutes. Stir in the flour and cool completely. (Spread the mixture out on a baking sheet in a thin layer to help cool faster).
Pile the cooled apple mixture up and around the edge of the cooled pie (directly on top of the pecan filling) leaving about an 8-inch well in the center of the pie.
For the pumpkin pie filling: Whisk together the pumpkin, heavy cream, granulated sugar, egg and spice in a medium bowl. Pour the filling into the center of the pie (directly on top of the pecan filling) with the apples as a border.
Bake the pie until the pumpkin center is set with just a slight jiggle, 50 minutes to 1 hour. If the crust gets too brown, cover with foil or a pie crust shield. Let the pie cool completely on a rack.
Sprinkle the reserved 1/3 cup chopped pecans around the pie, snug up against the apple filling. Slice and serve with dollops of whipped cream.
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Recipe of the Day: Apple-Pumpkin-Pecan Pie | Food Network
Holiday Cookies: Chocolate-Dipped Coconut Macaroons
Chewy, sweet coconut macaroons, embellished with rich, dark chocolate, make irresistible party fare, and are terrific for anyone avoiding gluten. Get the recipe at Bay Area Bites:
Credits:
Author and Recipe Developer: Kim Laidlaw
Video Producer: Vic Chin
Bay Area Bites Producer and Photographer: Wendy Goodfriend
KQED Food Executive Producer: Tina Salter
COCONUT MACAROONS | easy, almost healthy, coconut cookies!
Coconut macaroons are bite sized treats (like a coconut cookie!) with a crispy coating and chewy interior. But when dipped in chocolate, they make for one indulgent dessert.
Classic coconut macaroons are little dollops that contain sweetened condensed milk (which is dairy and extra sugar). But we're ditching that today to keep these lighter, fluffier, and less sugary. They're also gluten-free and dairy-free!
This version is easy, almost healthy (*wink*) and utterly delicious. I think they're the best, and one of my personal favorite sweet treats. Hope you love them too!
???? Printable Coconut Macaroons recipe:
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1/4 Sheet Pan:
Parchment Sheets: (so convenient!)
Medium Cookie Scoop:
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► TIMESTAMPS:
00:00 Intro
01:12 Add the egg whites, honey, vanilla, and salt to a bowl
02:12 Mix over a double boiler
02:36 Stir in shredded coconut
03:15 Dollop the macaroons on a baking sheet
03:50 Bake the coconut macaroons
04:24 Macaroons versus macarons
05:00 Melt the chocolate
05:07 Dip the coconut macaroons in melted chocolate
06:03 Taste test
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#coconutmacaroons #macaroons #dessert
Coconut Macaroon Recipe || How To Make Coconut Macaroons | Easy Lockdown Sweet Recipe At Home
Coconut Macaroon Recipe || How To Make Coconut Macaroons?
Ingredients-
Egg whites-2
Sugar- 2/3 cup
Vanilla extract/ essense- 1/4 tsp
Salt- a pinch only
Sweetened coconut flakes- 1 1/2 cups, you can used dessicated coconut/ unsweetened coconut flakes too, just increase quantity of sugar by 1/4 cup.
Bake at 325 F for 25 mins or until lightly brown.
Fun Facts -
Coconut Macaroons made from desiccated coconut instead of almond are most commonly found in the United Kingdom. The traditional almond macaroon often includes almond essence to strengthen the flavour, and is topped with an almond flake. Coconut macaroons are also popular.
Coconut macaroons may include almond slivers, or occasionally pecans, cashews or other nuts.
In Australia, a dollop of raspberry jam or glacé cherries are often concealed in the centre of the coconut macaroon. Coconut macaroons are often topped with a glace cherry, and/or dipped in chocolate (usually milk chocolate).
The coconut macaroon is known as the Congolais,[8][9] or le rocher à la noix de coco in France.
The Scottish coconut macaroon has a thick velvety centre and is covered in chocolate and roasted coconut.
Coconut macaroon is the best known variety in America. Commercially made coconut macaroons are generally dense, moist and sweet, and often dipped in chocolate. Homemade macaroons and varieties produced by smaller bakeries are commonly light and fluffy.
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Macaroons made with coconuts are often piped out with a star shaped tip, whereas macaroons made with nuts are more likely shaped individually due to the stiffness of the dough.
Because of their lack of wheat and leavening ingredients, coconut macaroons/macaroons are often consumed during Passover in many Jewish homes.
How to Spice Up Classic Macaroons
How to Spice Up Classic Macaroons
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The earliest recorded macaroon recipes are for the almond meringue variety similar to amaretti, with a crisp crust and a softer interior. Here, we chat with Dan Cohen, the author of The Macaroon Bible and owner of Danny Macaroons, about how to update the classic coconut cookie. Cohen adds his own twist... and we're introduced to the Chocolate Stout Macaroon.
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Holiday Baking with Marie Saba: Coconut Macaroons
So many holiday traditions are born in the kitchen with recipes passed on for generations, family time baking together, or easy recipes to give you even more together time. H-E-B is here to bring you holiday recipe inspiration the whole family will enjoy. In this series, we invited Marie Saba to share some of her favorite recipes to help you Holiday Even Brighter!
Coconut Macaroons
Makes about 20 macaroons
Ingredients:
1 (14 oz.) bag sweetened shredded coconut
½ cup H-E-B sweetened condensed milk
2 Tablespoons H-E-B plain Greek yogurt
1 Tablespoon H-E-B heavy whipping cream
1 teaspoon H-E-B vanilla extract
Instructions:
1. Preheat oven to 325°F.
2. In a medium bowl, mix together all ingredients until well-combined. The dough will be very sticky. Wet your hands with a little water and then shape the dough into balls and place on an H-E-B Kitchen & Table nonstick cookie pan, about 2 inches apart.
3. Bake at 325 degrees F for 15-20 minutes, until golden on the bottom. Cookies are delicate; if they lose their shape a bit while baking, carefully squeeze them back into balls and cool thoroughly on the pan before moving them.
4.Once cool, decorate with melted chocolate if desired.