Pumpkin Pie with Shortbread Crust

Ingredients

Pie

1 can (15 ounce) solid-pack pumpkin
1 cup heavy cream
3/4 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon allspice
2 large eggs, lightly beaten
Press-In Shortbread Piecrust (see recipe below)
Whipped cream, for serving, optional


Shortbread Crust

2 ounces (4 tablespoons) unsalted butter, softened
3 tablespoons sugar
1 large egg yolk
1 cup all-purpose flour
1 teaspoon coarse salt


Directions

Press-In Shortbread Piecrust

1. Stir together butter and sugar in a medium bowl. Stir in egg yolk. Add flour and salt until mixture is dry and crumbly. Press dough into bottom and up sides of a 9-inch pie dish. Freeze until firm, about 20 minutes. Meanwhile, preheat oven to 375F.

2. Bake, rotating halfway through, just until crust turns golden brown, 20 to 22 minutes. Let cool in dish on a wire rack.


Pie

1.Preheat oven to 325F. Whisk together pumpkin, heavy cream, sugar, vanilla, salt, cinnamon, ginger, allspice, and eggs in a large bowl. Pour filling into prepared piecrust.

2.Place dish on a rimmed baking sheet. Bake, rotating halfway through, until filling is just set and slightly puffed but still a little wobbly, 65 to 70 minutes. Transfer to a wire rack, and let cool completely. Refrigerate, uncovered, for a least 6 hours. (Pie can be refrigerated for up to 2 days.) Serve, chilled, topped with whipped cream if desired.

Snickerdoodle Ice Cream Sandwiches

These turned out terrific. I wish I could have taken pictures. I found them at http://bettyheartcupcakes.blogspot.com/2009/08/snickerdoodle-ice-cream-sandwiches.html if you want to see a picture of what they look like.

Snickerdoodle Cookies

1/2 cup butter softened
1 cup sugar
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1 large egg
1/2 teaspoon vanilla
1 1/2 cups all purpose flour
4 tablespoons sugar
1 1/2 teaspoons cinnamon

Preheat oven to 375 degrees.
In a bowl, with an electric mixer on medium speed, beat butter and 1 cup of sugar.
Beat in eggs until well blended.
In another bowl, mix flour, baking powder, and cream of tartar. Stir or beat into butter mixture until well blended.
In a small bowl, mix remaining sugar and cinnamon.
Shape dough into 1 inch balls.
Roll each ball in cinnamon sugar mixture.
Place balls on a greased cookie sheet.
Bake until lightly brown, about 12 to 15 minutes.

You can either eat them like they are or put a scoop of ice cream in between two cookies and make them into an ice cream sandwich.

Gorilla Bread

Wow! This is delicious!


Ingredients
1/2 cup granulated sugar
3 teaspoons cinnamon
1/2 cup(1 stick) butter
1 cup packed brown sugar
1 8-ounce package cream cheese
2 12-ounce cans refrigerated biscuits (10 co
unt)
1 1/2 cup coarsely chopped walnuts

Directions
Preheat oven to 350 degrees.
Mix the granulated sugar and cinnamon.
In a saucepan, melt the brown sugar and butter over low heat.
Cut the cream cheese into 20 equal cubes.
Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar mixture.
Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the edges around the cream cheese.
Sprinkle 1/2 cup nuts into the bottom of the bundt pan.
Place half of prepared biscuits in the pan.
Sprinkle with half of remaining cinnamon sugar mixture.
Pour half of the melted butter mixture on top of the biscuits.
Sprinkle on 1/2 cup of nuts.
Place remaining biscuits on top.
Sprinkle with remaining cinnamon sugar.
Pour the remaining melted butter mixture on top.
Sprinkle with 1/2 of nuts.
Bake for 30 minutes.

Spiced Pumpkin Bread

Ooooh this is so good! I think if I made it again though, I would use less spices. I thought 3 cups of sugar sounded like way to much, so I used 2 cups and it tasted terrific. I also substituted the walnuts for pecans. Oh yeah, in the picture below, the sugar is in the Otis Spunkmeyer cookie container.






Spiced Pumpkin Bread
Yield: Makes 2 loaves

Ingredients

3 cups sugar
1 cup vegetable oil
3 large eggs
1 16-oz can solid pack pumpkin
3 cups all purpose flour
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup coarsely chopped walnuts, optional


Directions


Preheat oven to 350F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in a large bowl to blend. Mix in eggs and pumpkin.








Sift flour, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves. Stir into pumpkin mixture in two additions. Mix in walnuts, if desired.


Divide batter evenly between prepared pans. Bake for 1 hour 10 minutes, or until tester inserted in the center comes out clean.




Original recipe: http://www.epicurious.com/recipes/food/views/Spiced-Pumpkin-Bread-840