Shop Cheap

Sharing the best prices on groceries and other stuff in the Sacramento region.

November 18, 2009
Did you save room for dessert?

You say you have no room for dessert - and that's probably true - but who can resist pumpkin pie, pecan pie or even cranberry bundt cake? So just in case you saved room, recipe researcher Sheila Kern offers up traditional pumpkin pie, classic pecan and something different. Enjoy!

Libby's Famous Pumpkin Pie

From www.verybestbaking.com

Yield: 8 servings

Ingredients

3/4 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 large eggs

1 can (15 oz.) LIBBY'S 100% Pure Pumpkin

1 can (12 fl. oz.) CARNATION Evaporated Milk

1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Whipped cream (optional)

Directions

Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into pie shell.

Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Cinnamon-Apple Pie with Caramel-Pecan Sauce

From www.pillsbury.com

Yield: 8 servings

Ingredients

Pie

1 Pillsbury refrigerated pie crust (from 15-oz box), softened as directed on box

1/2 cup granulated sugar

4 teaspoons cornstarch

1 teaspoon ground cinnamon

4 cups thinly sliced, peeled apples (4 medium)

1 teaspoon milk

1 teaspoon granulated sugar

Sauce

1/4 cup butter

1/2 cup packed brown sugar

2 tablespoons light corn syrup

1/4 cup chopped pecans

1/4 cup whipping cream

1/2 teaspoon vanilla

Directions

Heat oven to 450°F. Spray cookie sheet with cooking spray. Unroll pie crust on cookie sheet.

In medium bowl, mix 1/2 cup granulated sugar, the cornstarch and cinnamon. Gently stir in apples. Spoon onto center of crust, spreading to within 2 inches of edge. Fold edge of crust over filling, ruffling decoratively. Brush crust edge with milk; sprinkle with 1 teaspoon granulated sugar.

Bake 25 to 30 minutes or until crust is golden brown and apples are tender, covering with foil last 10 minutes if necessary to prevent excessive browning.

Meanwhile, in 1-quart saucepan, melt butter over medium heat. Stir in brown sugar and corn syrup; heat to boiling. Reduce heat. Boil gently 2 minutes. Add pecans. Boil 2 to 3 minutes, stirring occasionally, until pecans are lightly toasted. Remove from heat. Stir in whipping cream and vanilla. Cool 15 minutes. Serve over warm or cool pie.

Classic Pecan Pie

From www.karosyrup.com

Yield: 8 servings

Ingredients

1 cup Karo Light or Dark Corn Syrup

3 eggs

1 cup sugar

2 tablespoons butter, melted

1 teaspoon Spice Islands Pure Vanilla Extract

1-1/2 cups (6 ounces) pecans

1 (9-inch) unbaked or frozen deep-dish pie crust

Directions

Preheat oven to 350°F.

Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.

Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving.

To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.

RECIPE TIPS: Pie is done when center reaches 200°F. Tap center surface of pie lightly - it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.

Cranberry Bundt Cake Recipe

From www.tasteofhome.com

Yield: 12 to 16 servings

Ingredients

3/4 cup butter, softened

1-1/2 cups sugar

3 eggs

1-1/2 teaspoons almond extract

3 cups all-purpose flour

1-1/2 teaspoons baking powder

1-1/2 teaspoons baking soda

1/2 teaspoon salt

1-1/2 cups (12 ounces) sour cream

1 can (14 ounces) whole-berry cranberry sauce

1/2 cup finely chopped pecans

ICING:

3/4 cup confectioners' sugar

4-1/2 teaspoons water

1/2 teaspoon almond extract

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in extract. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition.

Spoon a third of the batter into a greased and floured 10-in. fluted tube pan. Top with a third of the cranberry sauce. Repeat layers twice. Sprinkle with pecans.

Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine icing ingredients until smooth; drizzle over warm cake.

 

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About Shop Cheap

Pam Dinsmore is The Bee's Community Affairs Director. When she's not working, she's shopping. The goal of this blog is to help you save time and money at the grocery store. She's pretty good at it but she can't do it alone. That's where you come in, sharing your tips and secret methods for saving money. You can either respond to the blog or email her at pdinsmore@sacbee.com

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