Text 10951, 135 rader
Skriven 2014-03-16 05:26:00 av Dave Drum (74388.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Pie Nuts #3
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Maple Sugar Pie
 Categories: Pies, Desserts, Nuts
      Yield: 4 servings
 
           Pie dough
      1 c  Walnuts; toasted, coarse
           - chopped
      3 lg Eggs
      1 c  Maple syrup
    1/4 c  Unsalted butter; melted
    1/2 ts Vanilla extract
    2/3 c  Packed light brown sugar
    1/8 ts Salt
 
  This traditional dessert can be served warm from the oven
  or at room temperature. It's delicious topped with a scoop
  of vanilla ice cream, creme fraîche, or whipped cream.
  
  Arrange oven rack in middle position and top with heavy
  baking sheet. Preheat oven to 425øF/218øC.
  
  On lightly floured surface using lightly floured rolling
  pin, roll out dough to 13-inch round. Fit into 9-inch pie
  plate. Trim edge, leaving 1/2-inch overhang, then fold over
  and crimp decoratively. Chill shell 30 minutes.
  
  Scatter walnuts in shell. In medium bowl, whisk together eggs,
  maple syrup, butter, vanilla, brown sugar, and salt. Pour mix
  into pie shell over nuts.
  
  Transfer pie to baking sheet and bake 10 minutes. Reduce oven
  temperature to 350øF/175øC. Bake until crust is golden & center
  is just set, 25 to 30 minutes more.
  
  Transfer pie to rack and cool at least 10 minutes before
  cutting. Serve warm or at room temperature.
  
  by Pierre Leblanc, The Culinary Institute of America
  
  Epicurious | January 2009
  
  Yield: Makes 8 portions
  
  MM Format by Dave Drum - 26 January 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Peanut Brittle & Caramel Crunch Ice Cream Pie
 Categories: Pies, Desserts, I scream, Nuts
      Yield: 6 servings
 
MMMMM-----------------------CARAMEL SAUCE----------------------------
    3/4 c  Whipping cream
    1/2    Vanilla bean; split
           - lengthwise
      2 tb Unsalted butter
    1/4 ts Fine sea salt
    3/4 c  Sugar
    1/3 c  Water
    1/4 c  Light corn syrup

MMMMM----------------------------PIE---------------------------------
      9    Whole graham crackers
    1/4 c  (packed) dark brown sugar
      5 tb Unsalted butter; melted,
           - hot
  1 1/2 ts Vanilla extract
    1/2 c  Salted roasted cocktail
           - peanuts
      3 pt Premium vanilla ice cream;
           - slightly softened
      5 tb Natural-style (non
           - hydrogenated) creamy
           - peanut butter
      1 c  Coarse chopped peanut
           - brittle
 
  Sea salt and peanuts up the ante in this salty-sweet treat.
  
  For caramel sauce: Place cream in small sauce pan. Scrape
  in seeds from vanilla bean; add bean. Bring just to simmer.
  Mix in butter and sea salt; set vanilla cream aside.
  
  Stir sugar, 1/3 cup water, and corn syrup in heavy medium
  sauce pan over medium heat until sugar dissolves. Increase
  heat; boil without stirring until syrup turns deep amber,
  brushing down sides with wet pastry brush and swirling pan
  occasionally, about 12 minutes. Remove from heat. Whisk in
  vanilla cream (mixture will bubble). Set sauce aside.
  
  For pie: Preheat oven to 375°F. Line 9" pie dish with foil.
  Finely grind graham crackers and brown sugar in processor.
  Add butter and vanilla; blend until moist crumbs form. Add
  nuts; blend just until finely chopped. Using plastic wrap
  as aid, press crumbs firmly onto bottom and upsides of foil-
  lined pie dish. Freeze 15 minutes.
  
  Bake crust until brown, about 15 minutes. Freeze 1 hour.
  Using foil, lift crust from dish; carefully peel off foil.
  Return crustto pie dish. Drizzle 1/2 cup caramel sauce over
  bottom of crust. Freeze 30 minutes. Spoon 1 1/2 pints ice
  cream into crust; smoothtop. Drizzle 3 tablespoons peanut
  butter over, then 2 tablespoons sauce. Sprinkle with 1/2 cup
  brittle. Freeze 1 hour. Spoon remaining 1 1/2 pints ice
  cream over; smooth top. Drizzle 2 tablespoons peanut butter
  over, then 2 tablespoons sauce. Sprinkle edge of pie with
  1/2 cup brittle. Freeze 4 hours.
  
  DO AHEAD: Pie can be made 3 days ahead; tent with foil and
  freeze. Cover and chill remaining sauce.
  
  Cut pie into wedges. Rewarm sauce and pass separately.
  
  Bon Appétit | August 2008
  
  by Sarah Tenaglia
  
  Makes 8 to 10 servings
  
  Meal Master Format by Dave Drum - 18 August 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Sure I'm for helping the elderly, I'm going to be old myself some day.
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