My new tablerunner

Cranberry Chocolate Nut Pie

Cranberry Chocolate Nut Pie

Prep: 30 min.
Chill: 1 hr.
Bake: 65 min
Ingredients
3/4 cup dried cranberries
1/2
1 Recipe Single-Crust Pie Pastry, see recipe, 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)
1/3
1-1/2
3 eggs
1/8
1 cup chopped walnuts
3/4 cup all-purpose flour
2
Sweetened Whipped Cream, see below (optional)

Directions
1. In small bowl combine dried cranberries and brandy. Cover and chill for at least 1 hour. Drain and reserve 1 tablespoon of the brandy.
 
2. Preheat oven to 325 degrees F. Prepare pastry and line 9-inch pie plate.

3. In medium bowl whisk together butter, sugar, eggs and salt. Stir in walnuts, flour and chopped baking bars until just combined. Stir in drained cranberries and 1 tablespoon of the reserved brandy mixture. Spoon into crust-lined pie plate. Bake for 65 minutes, loosely covering the pie with foil the last 30 minutes of baking. Cool on rack.

4. Top with Sweetened Whipped Cream. Makes 10 servings
 
Sweetened Whipped Cream:In chilled mixing bowl add 1 cup whipping cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla. Beat with electric mixer on medium speed until soft peaks form. Refrigerate until ready to use.

Nutrition Facts





Calories507,
Total Fat (g)24,
Saturated Fat (g)8,
Cholesterol (mg)81,
Sodium (mg)160,
Carbohydrate (g)61,
Fiber (g)2,
Protein (g)7,
Calcium (DV%)3,
Iron (DV%)10,
Percent Daily Values are based on a 2,000 calorie diet

The old man shaggy he is 7

Here is a free foundation pattern for a log cabin 3 1/2 in

Chocolate Chip Pumpkin Cake Recipe

 

Ingredients

• 3/4 cup butter, softened
• 1-1/2 cups sugar
• 1/2 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 can (15 ounces) solid-pack pumpkin
• 1 cup (6 ounces) semisweet chocolate chips
• 2 ounces unsweetened chocolate, melted and cooled
• 3/4 cup finely chopped pecans, divided

Directions

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and cinnamon; add to the creamed mixture alternately with pumpkin, beating well after each addition. Fold in chocolate chips.
• Divide batter in half. Stir melted chocolate into one portion. In a well-greased 10-in. fluted tube pan, sprinkle 1/2 cup pecans. Spoon chocolate batter over pecans; top with pumpkin batter. Sprinkle with remaining pecans.
• Bake at 325° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack. Yield: 12 servings.

Nutrition Facts: 1 slice equals 494 calories, 25 g fat (12 g saturated fat), 65 mg cholesterol, 239 mg sodium, 68 g carbohydrate, 5 g fiber, 6 g protein.

Mystery Pecan Pie

Here is a pie with a little surprise try it this year at thanksgiving!

INGREDIENTS
1 box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling

1	package (8 oz) cream cheese, softened
1/3	cup sugar
1/4	teaspoon salt
1	teaspoon vanilla
1	egg
3	eggs
1/4	cup sugar
1	cup corn syrup
1	teaspoon vanilla
1 1/4	cups chopped pecans

DIRECTIONS
Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie
Heat oven to 375°F. In small bowl with electric mixer, beat cream cheese, 1/3 cup sugar, the salt, 1 teaspoon vanilla and 1 of the eggs on low speed until smooth and well blended; set aside.
In another small bowl with electric mixer, beat remaining 3 eggs, 1/4 cup sugar, the corn syrup and 1 teaspoon vanilla on medium speed until well blended. Spread cream cheese mixture in bottom of crust-lined pan. Sprinkle with pecans. Gently pour corn syrup mixture over pecans
Bake 35 to 45 minutes or until center is set. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool completely, about 2 hours. Store in refrigerator.

Sweet Potato Tassies

If you love sweet potatoe pie, then this is for you. I make these at thanksgiving and the family loves them.

Sweet Potato Tassies

Ingredients

CRUST

1 1/4	cups Martha White® All-Purpose Flour
1/2	cup butter, softened
3	ounces cream cheese, softened

FILLING
2/3	cup sugar
3	tablespoons butter, softened
1/2	teaspoon salt
1/2	teaspoon ground cinnamon
1/4	teaspoon ground nutmeg
1/2	cup mashed cooked sweet potatoes
2	tablespoons milk
1/2	teaspoon vanilla extract
1	large egg

HEAT oven to 325°F. Combine flour, 1/2 cup butter and cream cheese in large bowl;
 beat until well blended. Shape dough into 24 (1 1/4-inch) balls. Place 1 ball in
 each of 24 ungreased miniature muffin cups; press in bottom and up sides of each cup
COMBINE sugar and 3 tablespoons butter in medium bowl; beat until light and fluffy.
 Add all remaining filling ingredients; beat until well blended. Divide filling evenly into
 crust-lined cups
BAKE 25 to 30 minutes or until crust is light golden brown. Cool in pans 10 minutes.
 Carefully remove cookies from muffin cups; place on wire rack. Cool completely

Prep Time: 45 min
Cooking Time: 30 min
Serving size: 24 tarts/cookies