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May 31, 2006

Apple Gingerbread Pie

Apple Gingerbread Pie  
 
 
 Makes One 9-inch Pie
8 Servings
 
Crust
1/2 cup CRISCO all-vegetable shortening or 1/2 CRISCO Stick
1/4 cup sugar
1 -1/4 cups all-purpose flour
1/2 cup ground pecans
1/2 teaspoon ginger
Filling
4 -1/2 cups thinly sliced, peeled McIntosh or Granny Smith apples (about 1-1/2 pounds or 4 to 5 medium)
3 tablespoons honey
2 tablespoons water
1/3 cup golden raisins
1/3 cup currants
1/2 to 1 teaspoon apple pie spice , to taste
Topping
1 cup whipping cream , whipped
2 tablespoons finely chopped pecans
  For crust, heat oven to 375ºF. Cream Crisco and sugar until light, using spoon. Stir in flour, ground pecans and ginger. Blend until mixture is uniform. Press into 9-inch pie plate. Bake at 375ºF for 10 to 12 minutes or until lightly browned. Cool.
For filling, combine apples, honey and water in large saucepan. Simmer, covered, 20 minutes or until apples are tender. Stir in raisins, currants and apple pie spice. Cool. Spoon into cooled baked pie crust.
For topping, spread whipped cream over filling. Sprinkle with chopped pecans. Refrigerate until ready to serve.
 **************************************************************************
 
   
 
Apricot Cream Cake  
 
 
 Makes one 10-inch cake
Prep time: 1 hour
Bake time: 1 hour
 

Filling
Crisco® No-Stick Flour Spray
1 cup chopped dried apricots (1/4- to 1/2-inch pieces)
Water
1/3 cup sugar
1/3 cup chopped pecans
 
Topping
1/2 cup flake coconut
1/4 cup sugar
1/4 cup chopped pecans
1 tablespoon melted Butter Flavor Crisco all-vegetable shortening or 1
 
tablespoon Butter Flavor Crisco stick
 
Cake
1 package (8 ounces) light (Neufchatel) cream , softened cheese
1/2 cup Butter Flavor CRISCO Shortening or 1/2 Butter Flavor CRISCO Stick
1 1/4 cups Sugar
2 eggs
1 teaspoon vanilla extract
2 cups sifted PILLSBURY® Best All-Purpose Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup milk
 
Garnish
10 pecan halves
SMUCKER'S Caramel Topping
10 dried apricot halves
Nasturtiums (optional)
  Heat oven to 350°F. Spray a 10-inch springform pan with Crisco No Stick
 
Flour Spray; set aside.
Filling:
In a medium saucepan cover chopped with enough water to cover (about 1
 
cup). Bring to a boil; reduce heat. Cover. Simmer until tender. Stir in 1/3 cup
 
sugar. Cool completely. Stir in 1/3 cup nuts.
Topping: In a small bowl combine coconut, 1/4 cup sugar, 1/4 cup nuts and
 
melted CRISCO Shortening; stir to mix.
Cake: In the bowl of an electric mixer combine cream cheese and 1/2 cup
 
CRISCO Shortening ; beat at high speed until fluffy. Add 11/4 cups sugar
 
gradually, beating until light and fluffy. Add eggs and vanilla extract. Beat 2
 
minutes.
In a small bowl combine flour, baking powder, baking soda and salt; add to
 
creamed mixture alternately with milk, beating at medium speed 1 minute
 
after each addition. Spread half of batter (about 21/4 cups) into pan. Spoon
 
filling over batter to within 1/2 inch of edge. Cover with remaining batter.
 
Sprinkle with topping.
Bake 1 hour or until cake begins to pull away from side of pan and toothpick
 
inserted in center comes out clean. Cool 30 minutes. Loosen cake from side of
 
pan with knife or metal spatula.
Remove side of pan. Invert cake on wire rack. Remove bottom of pan using
 
thin metal spatula or pancake turner. Cool 30 minutes. Place cake, top side up,
 
on serving plate. Cool completely.
Garnish:
Brush nut halves lightly with caramel topping. Place 1 nut half in center of
 
each apricot half. Press apricot half around nut. Place filled apricots around
 
edge of cake. Place nasturtiums in center of cake, if desired.
 

Contributed to our recipe list by Emma.

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Posted by Willie Crawford at May 31, 2006 06:27 PM

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