Holiday Sweets

THE BEST BASIC CRUST
This recipe is based on my first cookbook, the fabulous Fannie Farmer, but I tweaked it a bit and have been back and forth. After many years this crust is consistently the best and most reliable. This crust can be used with all kinds of pies, tortes and even some bar cookies. The best way to cut in the shortening so that the fat is evenly distributed is to use a pastry blender. You can also hold two table knives in one hand to cut the shortening in. You want to do this quickly and handle the pastry as little as possible. To help you transfer the dough to your pie plate drape the pastry over your rolling pin. Carefully unroll pastry over the plate very gently as stretching the dough could make the pie shrink as it bakes. To keep edges from browning during baking cover with foil. This recipe makes 2 nine-inch pastries.

Best Basic Pie Pastry

3 cups all purpose flour
1/2-teaspoon salt
1/2 cup shortening
½ cup butter
Up to 8 Tablespoons ice water

In a medium mixing bowl, stir together the flour and salt. Using a pastry blender cut the shortening into the flour until the pieces are the size of rice. Sprinkle 2 tablespoons water over part of the flour mixture and stir very gently with a fork, Push moistened dough to the side of the bowl. Repeat using 2 tablespoons of water (up to 8) until all the dough is moistened. Divide dough in half. Form each into a ball you can do this the evening before wrap in plastic. . This is enough for 1 nine-inch double-crusted pie or two baked pastry shells.
Double crusted pies-
On a lightly floured surface or pastry cloth roll dough into a twelve-inch circle. Allow the crust to hang over the plate about 1/4 of an inch for under and 1/2 inch for over. Prick the upper crust to allow steam to escape. Fit under crust into the pie plate, add filling then add the top crust. Press edges lightly together.


9-inch pastry shell
Taking one of the balls roll dough on a lightly floured surface or pastry cloth into a twelve-inch circle. Ease the pastry into a nine-inch pie plate, Trim to 1/2 inch beyond the pie pan and fold under the extra pastry. To flute the edges, place your thumb against the inside of the pastry and press the dough around your thumb with your other hand’s thumb and index finger. Prick the bottom all around where the bottom and the sides meet and all over the bottom and sides.
9 inch with pastry leaves
Taking one of the balls roll into 12-inch circle. Fit carefully into 9-inch pie plate reserving edges. Between wax paper roll trimmings to 1/8 inch thick. Remove top layer and using a sharp knife carefully cut out 2 by 3/4 inch pastry leaves. With a toothpick make veins. Mix one egg yolk with a tablespoon of water. Brush crust edge with egg mixture. Overlap and press leaves on the edge. Brush leaves with yolk mixture.

Tarts
Taking one of the balls, on a lightly floured surface or pastry cloth roll into a 10-inch circle. Gently place over the tart pan pressing up against the sides. Trim to 1/4 of an inch above the pan.


Apple Pie

2 nine-inch piecrusts
1-cup sugar
1-teaspoon ground nutmeg
1-teaspoon ground cinnamon
1-teaspoon ginger
Pinch of salt
8 medium sized apples (a medium apple = about 1 cup)
6 tablespoons butter

Preheat oven to 425 degrees.
Peel, core and slice the apples. Try to keep the size of the slices even. Mix sugar, ginger, nutmeg, cinnamon, and salt in large bowl. Stir in apples. Pour into 9-inch pie plate sprayed with bakers joy. Dot with butter.
Cover with top crust and seal the edges. Cut slits in the top. Cover edge with 3-inch strip of aluminum foil to prevent too much browning. Remove foil during last 15 minutes of baking. Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits

Apple, Pear and Cranberry Pie

2 nine-inch piecrusts
1-cup sugar
1-teaspoon ground nutmeg
1-teaspoon ground cinnamon
1-teaspoon ginger
Pinch of salt
4 medium sized apples
4 medium pears
2 cups cranberries
6 tablespoons butter

Preheat oven to 425 degrees.
Peel, core and slice the apples and the pears. Try to keep the size of the slices even. Coarsely chop the cranberries. Mix sugar, ginger, nutmeg, cinnamon, and salt in large bowl. Stir in fruit. Pour into 9-inch pie plat sprayed with bakers joy. Dot with butter.
Cover with top crust and seal the edges. Cut slits in the top. Cover edge with 3-inch strip of aluminum foil to prevent too much browning. Remove foil during last 15 minutes of baking. Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits




Layered Pecan and Pumpkin Pie
1/4-cup cold water
1 package unflavored gelatin
1 can (16 ounces) pumpkin
1/2 cup sugar + 2 tablespoons for whipping cream +2 tablespoons for egg whites
1/2-cup milk
3 eggs, separated
1-teaspoon pumpkin pie spice
1-teaspoon cinnamon
1/4-teaspoon salt
1 cup pecans, finely chopped
1/2-teaspoon vanilla
1 cup whipping cream
1 9 inch pie shell, baked and cooled

In a large saucepan combine water and gelatin let stand for 5 minutes to soften. Stir in pumpkin, 1/2-cup sugar, milk, lightly beaten egg yolks, spices and salt. Heat until just boiling stirring constantly. Turn heat to simmer and cook 5 minutes more. Remove from heat, add vanilla and cool. Chill until mixture thickens (a couple of hours) Beat egg whites to soft peaks. Gradually beat in 2 tablespoons sugar and beat until stiff. Fold into pumpkin mixture along with chopped pecans. Beat whipping cream with 2 tablespoons sugar until very stiff. Put half pumpkin mixture into the shell and spread level. Top with 3/4 of the whip cream and spread level. Spoon remaining pumpkin mixture. Decorate with the remaining whip cream. Chill at least 4 hours before serving or overnight.

Sweet potato pie with cinnamon whip cream
3 cups sweet potato flesh
(Bake 4 large sweet potatoes for 1 1/2 hours at 400. When cool enough to handle scoop out 3 cups of flesh.)
1-cup heavy cream
1/2-cup sugar
2 large eggs
1/4-teaspoon salt
1-teaspoon pumpkin pie spice
1-inch fresh ginger, finery chopped
1- 9 inch pie crust, baked to pale golden
1 cup whipping cream
3 teaspoons sugar mixed with 2 teaspoons cinnamon

In a food processor puree the sweet potatoes, cream, sugar, eggs, salt, spice and ginger until smooth. Pour into pie shell and bake in a 350 pre-heated oven for about one hour until pie is firm. Chill at least 4 hours (overnight) when ready to serve, beat the cream with the cinnamon-sugar until stiff. You can decorate the pie with the cream or you can slice and serve the pie with a dollop of cream.

Cranberry-chocolate Tart
1 9- inch piecrust
Follow basic piecrust directions. Pre heat oven to 375. Roll out dough to fill a 9-inch tart pan with a removable button. Fold overhang in and form sides that extend 1/4 inch above the top of pan. Pierce all over with a fork and bake for about 30 minutes until a light golden brown. (Watch closely and if crusts fall in, press back up with a fork.) Cool on rack.
Filling:
3/4-cup heavy cream
12 ounces semi sweet chocolate, chopped
1-teaspoon vanilla
In a medium saucepan bring cream to a simmer. Remove from heat and add chocolate with a whisk. Whisk in vanilla. Pour into crust and refrigerate until firm, about 2 hours.
Topping:
2 cups cranberries
1-cup sugar
Preheat oven to 375. Spray a jellyroll pan with bakers joy. In a small bowl gently toss the cranberries with the sugar. Spread evenly in pan. Bake 10 minutes. Using a spatula gently turn the berries and bake for about 10 minutes longer until the sugar is dissolved. Remove from oven and cool for 15 minutes. Pour berries over filling and drizzle with syrup from the sheet. Chill at least one hour before serving.

Pecan Sweet Potato Pie
1 pastry-lined pie shell
2 cups cooked, peeled sweet potatoes
4 ounces butter
1/2-cup heavy cream
1/2-cup light brown sugar, packed
2 large eggs, slightly beaten
1-teaspoon vanilla extract
1-teaspoon ground cinnamon
1-teaspoon ground ginger
1/2-teaspoon ground nutmeg
Pinch salt
2 tablespoons brandy, bourbon, or orange juice
1/2-cup dark corn syrup
1 cup pecan halves

Prick bottom of piecrust with a fork; bake in preheated 425° oven for 12 minutes. Set aside. Mash sweet potatoes with half of the butter (1/4 cup). Let cool. Add heavy cream, brown sugar, eggs, vanilla, spices, and brandy, bourbon, or orange juice. Beat until fluffy; turn into piecrust. Bake at 375° for 20 minutes.
Combine remaining 1/4-cup butter with corn syrup and pecans; sprinkle evenly over top of pie. Return pie to oven and bake 25 minutes longer, or until a toothpick inserted in center comes out clean. Serve with whipped cream or ice cream.

Mexican Chocolate Soufflé
With Coffee Sauce

2 tablespoons butter
2 tablespoons cornstarch
1/2-cup heavy cream
1-cup semisweet chocolate chips
3 egg yolks
6 egg whites
1-tablespoon strong coffee
1-teaspoon cinnamon
Pinch of salt
1/3-cup sugar

Pre heat oven to 350. Spray a 1 1/2 quart soufflé dish with bakers joy. In a saucepan melt the butter and then whisk in the cornstarch and cook for about 2 minutes. Whisk in the cream and continue to stir for 2 minutes. Remove from heat and stir in the chocolate chips and stir until melted. Whisk in the egg yolks, coffee and cinnamon until smooth. Pour into a large bowl. Beat the egg whites with an electric mixture until frothy. Add the salt and continue beating until soft peaks form. Add the sugar and continue beating until they form stiff, shinny peaks. Fold eggs into the chocolate mixture. Gently scrape batter into soufflé dish. Place on a baking sheet and bake for about 35 minutes. Dust with confectioners sugar and serve with sauce on the side.

Coffee Sauce
1-pint vanilla ice cream
3 tablespoons coffee liqueur
Let the ice cream soften for 20 minutes. Place in a bowl and mix in liqueur and stir until blended. Transfer to a bowl and serve.



Pumpkin Buche de Noel
3 eggs
1-cup sugar
2/3 cup pumpkin puree
Juice of one lemon
3/4-cup flour
1-teaspoon baking powder
2 teaspoons cinnamon
1/2-teaspoon salt
1 cup chopped pecans
Filling:
1 cup powdered sugar
1-cup cream cheese
4 tablespoons butter
1/2 tsp. vanilla

For the cake:
Beat eggs on high speed for 5 minutes. Add sugar gradually. Stir in pumpkin and lemon juice. Set aside. Stir together the flour, baking powder, cinnamon and salt. Fold into pumpkin mixture. Spread on greased and floured 10x15 sheet cake pan. Top with pecans. Bake at 375 for 15 minutes. Turn out on towel sprinkled with powdered sugar. Roll and let cool. Combine powdered sugar, cream cheese, butter and vanilla. Unroll cake; spread on filling and roll back up. Sprinkle with Powder sugar. Keep refrigerated.



Chocolate Soufflé
8 ounces unsweetened chocolate
1/2-cup milk
1/2-cup sugar
4 egg yolks
6 egg whites
1-teaspoon vanilla
Combine the chocolate, milk and all but two tablespoons of sugar in the top of a double broiler over simmering water. Cook stirring constantly until chocolate and sugar are melted. remove from heat, add vanilla and let cool for 15 minutes. Whisk egg yolks one at a time into the chocolate mixture until blended. Beat egg whites with an elastic mixer until stiff. Add remaining sugar and beat until blended. Using the whisk add 1/3 of the egg mixture into the chocolate mixture and whisk until blended. Gently fold in the rest of the egg whites into the chocolate. Butter 6 individual soufflé dishes covering the entire inside surface and rim. Sprinkle with sugar. Fill each soufflé dish to the rim and bake for 20 minutes at 350 degrees. Remove from oven dust with powered sugar and serve immediately with fresh whipped cream.

Pear Tart with Maytag Blue Crust
Pears-
2 cups red wine
1-cup sugar
1-cup water
1 orange, halved
1lemon, halved
1-inch ginger, peeled
3 cinnamon sticks
5 whole cloves
4 pears, peeled and cored
In a large soup pot place all ingredients except pears and cook over medium heat, stirring occasionally, until the sugar is dissolved. Bring to a boil. Reduce heat to simmer and add pears. Poach until tender about 20 minutes. Remove from stove and coo completely. Refrigerate over night.
Pastry Cream-
1/3-cup sugar
1-cup cups milk
2 1/2 tablespoon cornstarch
3 egg yolks
1/4 cup Butter
2 teaspoons vanilla
In a medium saucepan mix half the sugar to the milk and bring to a boil stirring constantly. In a medium bowl whisk together the rest of the sugar and cornstarch and yolks. Once the milk is boiling pour 1/4 of the milk mixture into the egg mixture whisking constantly. Pour the egg mixture into the rest of the milk mixture and return to the heat whisking until the cream thickens and comes to a complete boil. Remove from the heat and add the butter and vanilla whisking until the butter completely melts. Pour into a bowl and cover with plastic until it comes to room temperature.
Crust-
3/4 cup all flour
1/4-teaspoon salt
5 tablespoons butter
1/2 cup crumbled Maytag Blue Cheese
Up to 4 Tablespoons ice water
1/4 cup raspberry jelly, melted
Place butter cut into tiny pieces (I use a grater) and place in the freezer for 15 minutes. In a medium mixing bowl whisk together the flour and salt. Using a pastry blender cut the butter into the flour until the pieces are the size of rice. Add cheese. Sprinkle 1-tablespoon water over part of the flour mixture and stir very gently with a fork, Push moistened dough to the side of the bowl. Repeat using 1 tablespoons of water at a time until all the dough is moistened. Roll dough into a ball wrap in plastic and place in the refrigerator for 15 minutes. Roll out to be 10 inches round. Place in a 9-inch tart pan sprayed with bakers joy. Bake in a preheated 350 oven until golden about 15 minutes. When cool spread the vanilla cream over the crust. Slice the pears and place them decoratively over the cream. Brush with raspberry jelly and refrigerate for 3 hours before serving.