Your holiday dinner doesn’t have to be a repeat of Thanksgiving. Shake things up a bit with some new recipes and just a touch of tradition.
For this month, Linda shares some Pampered Chef’s best recipes for Brunch, afternoon appetizers, or a holiday dinner that is sure to delight.
She’s even included a crowd pleasing hot cocoa recipe, a meatless dinner option and for dessert cream puffs or a traditional apple pie you can serve with vanilla ice cream, whipped cream or both.
Whether she’s demonstrating products for Pampered Chef while preparing delicious recipes at a Pampered Chef party, helping out in her parish, entertaining friends and family, or making a meal for a sick friend, Linda always knows, “What’s for Dinner?”
WHITE CHOCOLATE PEPPERMINT COCOA MIX
INGREDIENTS:
30 peppermint hard candies, divided
3 cups (750 mL) instant nonfat dry milk powder
1 ½ cups (375 mL) white chocolate morsels
DIRECTIONS:
Unwrap 24 of the candies and place into large resealable plastic bag. Finely crush using flat side of Meat Tenderizer.
In Small Batter Bowl, layer the following ingredients in this order: milk powder, crushed candies and morsels. Top with remaining 6 unwrapped candies. Cover with lid.
Yield: 6 servings of 1 cup/250 mL
Nutrients per serving: U.S. Nutrients per serving (1 cup/250 mL): Calories 540, Total Fat 14 g, Saturated Fat 9 g, Cholesterol 20 mg, Sodium 380 mg, Carbohydrate 81 g, Fiber 0 g, Protein 24 g
Cook's Tips:
To make six individual gifts using the 1-cup (250-mL) Prep Bowls:
In each Prep Bowl, layer the following ingredients in this order: ½ cup (125 mL) milk powder, 1½ tbsp (22 mL) crushed candies and ¼ cup (50 mL) morsels. Top with one unwrapped candy. Cover with lid.
To serve: Remove unwrapped candy from prep bowl and coarsely crush. Place cocoa mix into a mixing bowl. For each serving, add 1 cup (250 mL) hot water or milk; whisk until candy dissolves. Pour into mug and top with whipped cream, if desired. Sprinkle with crushed candy.
QUICHE LORRAINE TARTLETS
INGREDIENTS:
1 pkg. (15 oz) refrigerated pie crusts (2 crusts), softened according to package directions
2 eggs
1/2 cup half and half
1/8 tsp salt
4 slices cooked bacon
1/2 medium red bell pepper
2 tbsp finely chopped fresh chives
1/2 cup (2 oz) grated Swiss cheese
12 grape tomatoes
Coarsely ground black pepper
Additional chopped fresh chives or green onion (optional)
DIRECTIONS:
Preheat oven to 400°F. Unroll one pie crust onto lightly floured surface. Spacing closely together, cut 12 disks from crust using outer tube of Measure-All® Cup (nine around outside edge and three in center). Press disks into wells of Deluxe Mini-Muffin Pan using Mini-Tart Shaper, ruffling edges. Repeat with remaining crust.
Whisk eggs, half and half and salt in Classic Batter Bowl using Stainless Whisk; pour into Measure-All® Cup. Set egg mixture aside and wipe out batter bowl with paper towels.
Finely chop bacon and bell pepper with Food Chopper. Press out excess moisture from bell pepper using paper towels. Finely chop chives using Utility Knife. Grate cheese using Ultimate Mandoline. Combine bacon, bell pepper, cheese and chives in batter bowl; mix well using Small Mix 'N Scraper®.
Pour egg mixture evenly into tart shells; sprinkle with cheese mixture. Cut tomatoes in half crosswise. Press one tomato half; cut side up, into center of each tartlet. Sprinkle with black pepper. Bake 14-16 minutes or until egg mixture is set and crusts are golden brown. Remove tartlets to serving platter and sprinkle with additional chopped chives, if desired.
Yield: 24 servings of 1 tartlet
Nutrients per serving: Calories 90, Total Fat 6 g, Saturated Fat 2.5 g, Cholesterol 25 mg, Carbohydrate 6 g, Protein 2 g, Sodium 100 mg, Fiber 0 g
Cook's Tips: To cook bacon, cut slices in half and cook in (8-in.). Sauté, in a Sauté Pan, over medium-high heat for 8-10 minutes or until crisp. Drain on paper towels.
For best results, place bell pepper skin side up on Cutting Board before chopping with the Food Chopper.
CHERRY CHEESE COFFEE CAKE
INGREDIENTS:
Coffee Cake & Filling
2 pkg. (8 oz each) refrigerated crescent rolls
1 pkg. (8 oz) cream cheese, softened
1/4 cup powdered sugar
1 egg
1/2 tsp vanilla or almond extract
1 can (21 oz) cherry pie filling
Glaze
1/2 cup powdered sugar
2-3 tsps. milk
DIRECTIONS:
Preheat oven to 350°F. Unroll crescent dough. Separate into 16 triangles, reserving 4 triangles for decoration. On Large Round Stone with Handles, arrange 12 triangles in a circle with wide ends toward the outside edge of baking stone and points toward the center. (Points will not meet.) Using lightly floured Baker's Roller®, roll dough to a 14-inch circle, pressing seams together to seal and leaving a 3-in. hole in center
For filling, in Classic Batter Bowl, combine cream cheese, powdered sugar, egg and vanilla; mix until smooth using Classic Scraper. Spread cream cheese mixture over dough to within 1/2 in. of edges; top with pie filling.
Using Pizza Cutter, cut each remaining triangle into thirds starting at the wide end opposite the point and cutting lengthwise to the point. Arrange dough strips evenly in spoke-like fashion over filling. Press ends to seal at center and outer edges. Bake 25-30 minutes or until golden brown; cool slightly.
For glaze, mix powdered sugar and milk until smooth; drizzle over coffee cake using V-Shaped Cutter. Cut into 12 pieces and serve warm using Mini-Serving Spatula.
Yield: 12 servings
Nutrients per serving: Calories 310, Total Fat 15 g, Saturated Fat 7 g, Cholesterol 40 mg, Carbohydrate 37 mg, Protein 4 g, Sodium 370 mg, Fiber 0 g
Cook's Tips: To soften cream cheese, microwave on HIGH 30 seconds.
CLASSIC CREPES
Prep Time: 5 minCooking Time: 5 min
INGREDIENTS:
1¼ cups (300 mL) milk
2 eggs
2 tbsp (30 mL) vegetable oil
1 tsp (5 mL) vanilla extract
1 tbsp (15 mL) sugar
¼ tsp (1 mL) salt
1 cup (250 mL) all-purpose flour
1 tbsp (15 mL) unsalted butter
Filling Ingredients:
Yogurt
Whipping cream
Fruits of your choice
DIRECTIONS:
Add the milk, eggs, oil, vanilla, salt, sugar, and flour to the Batter Mixer & Dispenser. Pump the handle until combined. Place the dispenser cap on the plunger and select the medium dot.
Preheat the 12" (30-cm) Nonstick Skillet for 3 minutes over medium heat.
Microwave the butter in a 1-cup (250-mL) Prep Bowl on HIGH for 30 seconds. Use the Chef’s Silicone Basting Brush to brush the skillet with butter.
Dispense 2 pumps of batter and cook for 30–40 seconds on each side, or until it’s lightly browned. Repeat with the remaining batter.
Yield: 4 servings
Nutrients per serving: U.S. nutrients per serving (1 crepe): Calories 280, Total Fat 14 g, Saturated Fat 4.5 g, Cholesterol 105 mg, Sodium 220 mg, Carbohydrate 30 g, Fiber 1 g, Sugars 6 g, Protein 9 g
CRANBERRY SALSA
INGREDIENTS:
1 jalapeño pepper
½ medium Granny Smith apple
1 green onion
1 lime
1 cup (250 mL) cranberries, thawed
1 tbsp (15 mL) sugar
¼ cup (50 mL) fresh cilantro leaves
Gluten-free crackers or tortilla chips
DIRECTIONS:
Remove the stem from the jalapeño and cut in half lengthwise. Remove the seeds and veins with the Coated Utility Knife and place the jalapeño into the Manual Food Processor.
Cut the apple and green onion into chunks and add to the processor. Process until finely chopped.
Juice the lime with the Juicer to measure 1 tbsp (15 mL). Add the juice, cranberries, sugar, and cilantro to the processor. Process until the cranberries are coarsely chopped, scraping down the sides of the bowl as needed.
Serve the salsa in a small bowl with crackers or chips.
Yield: 10 servings
Nutrients per serving: U.S. nutrients per serving (2 tbsp/30 mL:): Calories 20, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 5 g, Fiber 1 g, Sugars 4 g, Protein 0 g
Cook's Tips: The Core & More is another great tool for quickly and easily removing the seeds and veins of the jalapeño, which lessens the spiciness of the pepper.
You can make this recipe ahead of time. Just store it in the refrigerator, covered, for up to two days.
CHEESE BALL APPETIZERS
INGREDIENTS:
1 pkg (8 oz/250 g) cream cheese
1 cup (8 oz/250 g) grated cheese of your choice
1 tbsp (15 mL) rub of your choice
Crunchy Buffalo Cheese Balls:
Cheese: Sharp Cheddar
Rub: Buffalo
Coating: 2 cups (500 mL) Nacho-flavored chips
Three Onion & Parsley Cheese Balls:
Cheese: Swiss
Rub: Three Onion
Coating: 1 cup (250 mL) loosely Packed fresh parsley
Sweet Basil & Pistachio Cheese Balls:
Cheese: Mozzarella
Rub: Sweet Basil
Coating: 1 cup (250 mL) Pistachios
Lemon Rosemary & Pine Nuts Cheese Balls:
Cheese: Parmesan
Rub: Lemon Rosemary
Coating: 1 cup (250 mL) toasted pine nuts
DIRECTIONS:
Combine base ingredients in Small Batter Bowl.
Coarsely process coating in Manual Food Processor. Transfer to a single Coating Tray
Line the cookie Sheet with parchment paper and using the Small Scoop, place about 24 level scoops of cheese mixture onto cookie sheet.
Roll cheese balls in coating mixture and return to cookie sheet
Refrigerate 30 minutes or until firm. Serve with assorted crackers or assorted vegetables.
Yield: about 24 servings
Cook's Tips:
Create a band of topping on the cheese ball by rolling the ball in the mixture in a straight line so only the center is coated.
PIE CRUST CHIPS & CINNAMON DIP
INGREDIENTS:
Refrigerated pie dough or left-over pie dough from baking
Cinnamon
Sugar
2 pkgs. 8 oz (250 g) each cream cheese
2 tsp (10 mL) vanilla extract
¼-½ tsp (1 mL-2 mL) pumpkin pie spice
DIRECTIONS:
Roll out dough on a Pastry Mat and cut out festive shapes. (You can use the Cake Tester & Releaser to accentuate the design.)
Sprinkle with a mix of cinnamon and sugar and then bake for 15–16 minutes at 425°F/220°C on a piece of stoneware. For the dip, microwave cream cheese, vanilla, and pumpkin pie spice in the Garlic & Brie Baker. Microwave, uncovered, 30–45 seconds, stir well, and then serve.
SWEET POTATO SOUP
INGREDIENTS:
2½ cups (625 mL) low-sodium vegetable broth
1 tsp (5 mL) salt
2–4 fresh sage leaves
4 cups (1 L) sweet potatoes, peeled and cut into chunks
½ medium onion, peeled and cut into chunks
2 garlic cloves, peeled
DIRECTIONS:
Add all the ingredients, in the order listed, to the Deluxe Cooking Blender.
Replace and lock the lid. Turn the wheel to select the SOUP setting; press the wheel to start.
Yield: 6 servings
Nutrients per serving: Average U.S. nutrients per serving (1 cup/250 mL) of soup: Calories 65, Total Fat 1.5 g, Saturated Fat 0 g, Cholesterol 1 mg, Sodium 476 mg, Carbohydrate 6 g, Fiber 2 g, Sugars 4 g, Protein 2 g
Cook's Tips:
Peel and cut your vegetables into chunks before you measure them.
TOMATO, MOZZARELLA AND BASIL SALAD
INGREDIENTS:
4-5 medium plum tomatoes, thinly sliced
7 ounces (200 g) fresh mozzarella cheese, thinly sliced
Extra virgin olive oil
Balsamic vinegar
Salt and coarsely ground black pepper
Snipped fresh basil leaves
Grilled or toasted baguette slices
DIRECTIONS:
Arrange tomato and cheese slices alternately in rows on Rectangle Platter with Handles.
Drizzle with oil and vinegar. Season with salt and black pepper; garnish with basil. Serve with baguette slices.
Yield: 4 servings
ROASTED VEGETABLE SALAD WITH CIDER VINAIGRETTE
INGREDIENTS:
Vegetables
2 lbs. (1 kg) Rainbow carrots peeled and cut crosswise into 3 (7.5 cm) lengths and each piece into quarters
1 Lb. (450 g) Brussels sprouts, trimmed and halved (about 13 large)
2 red onion, wedged
1 tsp (5 mL) fresh thyme leaves
5 garlic cloves, pressed
½ tsp (2 mL) black pepper
1 tbsp (15 mL) olive oil
Dressing
2 tbsp (30 mL) olive oil
1 tbsp (15 mL) apple cider vinegar
1 tbsp (15 mL) apple cider
½ tbsp (7 mL) minced shallot
1 tsp (5 mL) honey
½ tsp (2 mL) salt
¼ tsp (1 mL) black pepper
DIRECTIONS:
Preheat the oven to 425°F (220°C). Combine all of the vegetable ingredients in a large mixing bowl and toss them to coat.
Place the vegetable mixture onto the Large Entertaining Platter and bake for 30–35 minutes, or until the vegetables are tender.
Meanwhile, combine the dressing ingredients in the Measure, Mix & Pour® and mix until blended. Pour the dressing over the vegetables just before serving. Serve warm or at room temperature.
Yield: 6 servings
Nutrients per serving: US Nutrients per serving: Calories 180, Total Fat 8 g, Saturated Fat 1 g, Cholesterol 27 mg, Sodium 510 mg, Carbohydrate 27 g, Fiber 8 g, Sugars 13 g, Protein 4 g
Cook's Tips: Vegetables can be cooked and cooled completely then refrigerated up to two days. Simply bring them back to room temperature before drizzling with the dressing.
QUICK COOKER POT ROAST WITH MASHED POTATOES
INGREDIENTS:
Roast
1 tbsp (15 mL) canola oil
2 lbs. (1 kg) boneless chuck roast
1 tsp (5 mL) each dried oregano and thyme leaves
½ tsp (2 mL) each salt and black pepper
1 medium onion, sliced
1 lb. (450 g) fresh carrots, peeled and cut into 4" (10-cm) pieces
½ cup (125 mL) low-sodium chicken broth
Mashed Potatoes
1½ lbs. (700 g) Yukon gold potatoes, peeled and cut in half
½ cup (125 mL) low-sodium chicken broth
2 garlic cloves, pressed
2 tbsp (30 mL) butter
1 tsp (5 mL) salt
DIRECTIONS:
Set the Quick Cooker to SEAR and press START. Heat the oil for 3 minutes. Season both sides of roast with the oregano, thyme, salt, and pepper. Add the roast to the Quick Cooker and cook uncovered for 10 minutes, turning halfway through.* Remove the roast and set aside. Press CANCEL.
Add the onion and cook uncovered for 4 minutes, stirring occasionally.* Place the carrots, broth, and roast on top of the onion. Place the wire rack over the roast with all three feet touching the bottom. **
For the potatoes, place the potatoes, broth, and garlic in the Ceramic Pot and cover with the stretch-fit lid. Place the ceramic pot into the wire cradle and lower onto the wire rack. Lock the lid, select the BEEF/PORK setting, and press START.
When the timer is up, let the steam release naturally for 10 minutes, and then press the steam-release button to release any remaining pressure. Carefully lift the ceramic pot out. † Mash the potatoes. Add the butter and salt, and mix thoroughly. Press CANCEL.
Transfer the roast to a cutting board, slice it, and serve with the vegetables, mashed potatoes, and pan sauce.*
Yield: 6 servings
Nutrients per serving: U.S. nutrients per serving: Calories 410, Total Fat 14 g, Saturated Fat 4.5 g, Cholesterol 155 mg, Sodium 630 mg, Carbohydrate 16 g, Fiber 3 g, Sugars 6 g, Protein 54 g
Cook's Tips:
Safety Tips: * The stainless steel inner pot will be hot during and after cooking. Use a long-handled utensil when stirring and removing food. **Use oven mitts or tongs to lower the wire rack into the inner pot. †Use oven mitts or grips to remove the ceramic pot from the inner pot.
ROASTED PORK AND APPLES
INGREDIENTS:
2 sweet potatoes (1 lb. /450 g)
3 tsp (15 mL) rosemary leaves, divided (about 1 sprig)
1 tbsp (15 mL) canola oil
1 garlic clove
½ tsp (2 mL) salt, divided
¼ tsp (1 mL) black pepper, divided
2 Honeycrisp apples (8 oz/250 g)
4 1"- (2.5-cm-) thick boneless pork chops
½ cup (125 mL) apple butter
2 tsp (10 mL) Worcestershire sauce
DIRECTIONS:
Preheat the oven to 425°F (220°C). Peel and cut the sweet potatoes into large dices (see directions below).
Grate 2 tsp (10 mL) of the rosemary with the Herb Mill. Combine the rosemary, oil, garlic pressed with the Garlic Press, ¼ tsp (1 mL) of salt, and ⅛ tsp (0.5 mL) of black pepper in a medium bowl. Toss the diced sweet potatoes in the mixture.
Core and slice the apples with the Apple Wedger. Transfer the sweet potatoes and apples to the Half Sheet Pan.
Season the pork chops with the remaining salt and pepper, and place them on the sheet pan. Bake for 10 minutes.
Meanwhile, grate the remaining rosemary leaves into a small bowl with the Herb Mill. Add the apple butter and Worcestershire sauce, and stir to combine.
Remove the sheet pan from the oven, stir the apples and sweet potatoes, and top the pork chops with the apple butter mixture. Return the sheet pan to the oven and bake for an additional 10 minutes, or until the internal temperature of the pork reaches 145°F (63°C) and the sweet potatoes are tender.
Yield: 4 servings
Nutrients per serving: U.S. Nutrients per serving: Calories 430, Total Fat 10 g, Saturated Fat 2 g, Cholesterol 115 mg, Sodium 480 mg, Carbohydrate 46 g, Fiber 4 g, Sugars 33 g, Protein 39 g
BLACKENED COD WITH GRILLED PINEAPPLE
INGREDIENTS:
1 fresh pineapple
1/4 cup (50 mL) butter (1/2 stick)
2 tbsp (30 mL) garlic powder
1 1/2 tbsp (22 mL) dried thyme leaves
4 tsp (20 mL) smoked paprika
1 tbsp (15 mL) ground coriander
1 tsp (5 mL) ground coriander
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) ground cayenne pepper
4 skinless center-cut cod fillets (4-6 oz/125-175 g each)
DIRECTIONS:
Prepare grill for direct cooking over medium-high heat. Slice pineapple with Pineapple Wedger; set half aside for another use. Cut remaining pineapple half crosswise into eight slices. Set aside.
Place butter into first Coating Tray; microwave on HIGH 20-30 seconds or until melted. Combine garlic powder, thyme, paprika, coriander, white pepper, salt and cayenne pepper in (8-in./20-cm) Sauté Pan; cook and stir over medium heat 3-4 minutes or until fragrant. Pour seasoning mixture into second tray. Dip cod in butter, shaking off excess; dredge in seasoning mixture, coating evenly.
Grill cod, covered, for 2-3 minutes or until grill marks appear. Turn cod over with BBQ Flexible Turner; grill an additional 2-3 minutes or until cod flakes easily with a fork. As cod is grilling, add pineapple to grid of grill; grill pineapple, covered, 3-4 minutes or until grill marks appear, turning once. Remove cod and pineapple from grill. Serve cod with pineapple.
Yield: 4 servings of 1 fillet, 2 pineapple slices
Nutrients per serving: Calories 290, Total Fat 13 g, Saturated Fat 8 g, Cholesterol 80 mg, Sodium 460 mg, Carbohydrate 21 g, Fiber 4 g, Protein 22 g
U.S. Diabetic exchanges per serving:
1 1/2 fruit, 3 low-fat meat, 1 fat (1 1/2 carb)
Cook's Tips:
Blackening seasoning is a blend of several spices and salt. It adds a delicious spicy and smoky flavor to seafood, chicken, pork and vegetables.
Toasting the blackening seasoning mixture before coating the cod intensifies the flavors and eliminates the raw taste in the spices.
FRESH VEGETABLE LASAGNA BAKE
INGREDIENTS:
Vegetable Mixture
1 large yellow bell pepper
2 medium zucchini, ends removed
1 medium onion
1 tbsp (15 mL) olive oil
1 pkg (8 oz or 228 g) sliced fresh mushrooms
4 garlic cloves, pressed
Sauce
1 jar (7 oz) roasted red bell peppers, undrained (about 1 cup/250 mL)
2 tbsp (30 mL) Sweet Basil Rub
1 can (14.5 oz or 398 mL) diced tomatoes, undrained
1/2 cup (125 mL) water
1/4 tsp (1 mL) salt
Cheese Filling
1 container (15 oz/425 g) part-skim ricotta cheese
1 pkg. (10 oz/300 g) frozen chopped spinach, thawed and well drained
2 cups (500 mL) shredded Italian cheese blend (8 oz/250 g), divided
1 egg, lightly beaten
1 tbsp (15 mL) Sweet Basil Rub
8 uncooked no-boil lasagna noodles (about 5 oz/150 g), broken into small pieces
DIRECTIONS:
Preheat oven to 350°F (180°C). For vegetable mixture, cut off top of bell pepper; remove seeds and veins. Cut into chunks. Using Simple Slicer on #2 setting, slice zucchini. Finely chop onion.
Heat oil in a 12-inch (30-cm.) Skillet over medium-high heat for 3-5 minutes or until shimmering. Add onion, mushrooms and pressed garlic. Cook 3-4 minutes or until mushrooms are lightly browned, stirring occasionally. Add yellow bell peppers and zucchini; cook 6-8 minutes or until vegetables are tender. Set aside.
For sauce, process red bell peppers and rub in Manual Food Processor until finely chopped. Carefully remove blade. Stir in diced tomatoes, water and salt.
For cheese filling, combine ricotta, spinach, half of the cheese, egg and rub in a large bowl; mix well.
To assemble lasagna, combine noodles and 1½ cups (375 mL) of the sauce in Large Baker; stir and spread evenly. Top with vegetable mixture. Using Large Scoop, evenly place cheese filling over vegetables. Flatten the filling with the back of Scoop. Top with remaining sauce and remaining shredded cheese.
Cover baker with aluminum foil; bake 30 minutes. Remove foil. Bake, uncovered, 15-20 minutes or until edges are light golden brown and cheese is melted. Remove from oven to cooling rack; let stand 10 minutes.
Yield: 12 servings
Nutrients per serving: U.S. Nutrients per serving: Calories 190, Total Fat 9 g, Saturated Fat 4.5 g, Cholesterol 45 mg, Sodium 630 mg, Carbohydrate 17 g, Fiber 2 g, Protein 13 g
Cook's Tips: Lasagna can be made up to a day ahead. Cover baker with aluminum foil and refrigerate. When ready to bake, remove baker from refrigerator while preheating oven. Increase covered bake time 10 minutes.
HOMESTYLE APPLE PIE
INGREDIENTS:
1 recipe Classic Pastry Crust for Two-Crust Pie (see Classic Pastry Crust recipe)
3/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon Cinnamon
6 medium baking apples such as Braeburn or Granny Smith (or combination), peeled, cored and sliced (about 6 cups sliced)
1 lemon
1 tablespoon butter or margarine
1 tablespoon milk
2 teaspoons sugar (optional)
DIRECTIONS:
Preheat oven to 400°F. Prepare crust as directed in Step 1. In Classic Batter Bowl, combine sugar, flour and cinnamon; mix well. Peel, core and slice apples using Apple Peeler/Corer/Slicer; cut apple slices in half. Using Zester/Scorer, zest lemon to measure 1 teaspoon zest. Squeeze the lemon to obtain 1 tablespoon juice. Add apples, lemon zest and juice to sugar mixture; toss gently to coat.
Spoon the apple mixture into a pastry-lined Deep Dish Pie Plate; dot with butter.
Using Creative Cutters cut 4-5 shapes into top crust. Place crust over filling; seal and flute edges. Brush milk evenly over crust; sprinkle with sugar, if desired. Gently place Pie Crust Shield or 2- to 3-inch strips of aluminum foil over edge of pie. Bake 30 minutes; remove shield. Bake an additional 25-30 minutes or until crust is golden brown. Remove from oven; cool at least 3 hours.
Yield: 8 servings
Nutrients per serving: Calories 450, Total Fat 22 g, Saturated Fat 9 g, Cholesterol 25 mg, Carbohydrate 62 g, Protein 4 g, Sodium 250 mg, Fiber 3 g
U.S. Diabetic exchanges per serving: 1 starch, 3 fruit, 4 fat (4 carb)
Cook's Tips: Ground cinnamon can be substituted for the Korintje Cinnamon, if desired.
If desired, 1 cup fresh raspberries or whole cranberries, cut in half, can be added to the apple mixture.
PERFECT PIE CRUST
INGREDIENTS:
2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
3/4 cup vegetable shortening
1 large egg, lightly beaten
1 teaspoon vinegar
3-4 tablespoons cold water
DIRECTIONS:
Combine flour, sugar and salt in a Classic Batter Bowl. Cut shortening into flour mixture using Pastry Blender until shortening resembles size of large peas. Combine egg and vinegar in small bowl; stir into flour mixture, mixing slightly. Add water, 1 tablespoon at a time, mixing just until dough is moist enough to form a ball. Shape dough into 2 balls. Flatten 1 ball to 1/2-inch thickness, rounding and smoothing edges.
On a lightly floured surface, roll dough into an 11-inch circle. Slide Large Spreader under dough to loosen. Lightly fold pastry in half; place in pie plate. Gently unfold dough, easing into pie plate; press onto bottom and sides of pie plate. Trim dough to 1/2-inch beyond edge of pie plate.
Roll out remaining dough for top crust, if double-crust pie is being prepared, or roll out as directed above for another single-crust pie shell. Fill pie shell as recipe directs. Place top crust over bottom crust; seal and trim edges evenly. Crimp or flute edges as desired and cut several slits in top crust to allow steam to escape. Bake as directed.
Yield: 9-inch Double-Crust Pie Shell servings
PROFITEROLE PUFFS
INGREDIENTS:
Puffs
3/4 cup water
1/4 cup butter or margarine
1/4 teaspoon salt
3/4 cup all-purpose flour
3 eggs, lightly beaten
Filling and Topping
1 container (8 ounces) frozen whipped topping, thawed
1/2 cup powdered sugar
1/2 teaspoon Double-Strength Vanilla
1/4 cup prepared chocolate frosting, melted
2 tablespoons chopped pistachios or almonds
DIRECTIONS:
Preheat oven to 375°F. To make puffs: Using a 1.5-quart Saucepan, combine water, butter and salt; bring to a boil over high heat. Add flour all at once. Using Classic Scraper, stir mixture vigorously about 1 minute or until mixture leaves sides of pan and forms into a ball. Remove from heat; place dough into Classic Batter Bowl. Add eggs and whisk until smooth and very thick using Stainless Whisk.
Lightly spray Deluxe Mini-Muffin Pan with oil using Kitchen Spritzer. Using slightly mounded Small Scoop, scoop batter into cups. Bake 22-25 minutes or until deep golden brown. Remove from oven and make a small cut into side of each puff using Quikut Paring Knife to release excess steam. Remove puffs from pan to Stackable Cooling Rack; cool completely.
For filling, combine whipped topping, powdered sugar and vanilla. Mix gently until well blended using Small Mix 'N Scraper®. Attach bismark tip to Easy Accent® Decorator; fill with filling and pipe into center of each puff. For topping, place frosting in (1-cup) Prep Bowl; microwave on HIGH 5-10 seconds or until melted. Drizzle the frosting over puffs and sprinkle with chopped pistachios. Serve immediately.
