Cranberry sauce
Ingredients:
2 cups unfiltered apple cider
2 cups sugar
1/4 cup water
1, 3 in cinnamon stick
2 bags fresh cranberries
Preparation:
1. I started by rinsing the cranberries
2. In a medium-large non-aluminum saucepan, combine the apple cider, sugar, water and cinnamon stick. Place over medium heat and bring to a simmer, stirring to dissolve the sugar.
Sugar is now dissolved
3. Add the cranberries, bring to a simmer, and cook, stirring occasionally until most of the cranberries have burst, about 10 minutes.
All cranberries have popped
Let cool to room temperature. Transfer to a bowl, cover, and refrigerate for at least 24 hours to develop the flavors. Remove the cinnamon stick and let the sauce come to room temperature before serving.
*Can be prepared up to 3 days in advance*
2 cups unfiltered apple cider
2 cups sugar
1/4 cup water
1, 3 in cinnamon stick
2 bags fresh cranberries
Preparation:
1. I started by rinsing the cranberries
2. In a medium-large non-aluminum saucepan, combine the apple cider, sugar, water and cinnamon stick. Place over medium heat and bring to a simmer, stirring to dissolve the sugar.
Sugar is now dissolved
3. Add the cranberries, bring to a simmer, and cook, stirring occasionally until most of the cranberries have burst, about 10 minutes.
All cranberries have popped
Let cool to room temperature. Transfer to a bowl, cover, and refrigerate for at least 24 hours to develop the flavors. Remove the cinnamon stick and let the sauce come to room temperature before serving.
*Can be prepared up to 3 days in advance*
Moving on to:
White Chocolate Raspberry Cheesecake
Crust:
1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter, melted
Cheesecake:
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract
1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Blend in vanilla and melted white chocolate. Beat in eggs one at a time. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
I greased the sides of my springform pan before pouring anything into it. Doing this helps prevent cracking because it causes the cheesecake to pull away from the side of the pan when it cools (cheesecake shrinks when it cools) rather than from the center. I also baked it in a water bath (ignore the white flecks, it's just batter).
5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
Finished product. It's been in the fridge for about two hours now and still no cracking!
Next up, the pies! First, the crust:
Pie crust-
2 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
4 tablespoons cold water
1. Mix flour and salt in a large bowl. Cut in shortening with a pastry blender until mixture is completely blended and appears crumbly.
2. Mix in water, 1 tablespoon at a time, by lightly tossing with a fork. Add only enough water to form mixture into a ball. The dough will be sticky and tough if to much water is added, and it will crack and tear when rolled if too little is added.
3. Divide the dough into 2 balls, and roll each out into a circle 1 inch larger than the inverted pie plate.
Follow these directions for a filled pie.
4a. Fold one circle of dough in half, and gently lift. Place into pie plate and unfold. Add filling to pie plate. Fold second circle of dough in half. Gently place over filling, and unfold. With a table knife, cut off excess crust evenly so that 1/2 to 1 inch extends beyond the edge of the pie plate. Fold under the excess dough so that it is even with the edge of the pie plate. Flute the edge of the crust. Cut slits in top crust for steam to escape.
4b. Follow these directions for 2 prebaked pie shells. Fold circle of dough in half, and gently lift. Place into pie plate and unfold. Either prick the entire surface of dough with a fork, or weight the bottom of the crust with pie weights while baking. Pie weights can be uncooked rice, dried beans, small clean pebbles, or small balls sold as pie weights.
2. Mix in water, 1 tablespoon at a time, by lightly tossing with a fork. Add only enough water to form mixture into a ball. The dough will be sticky and tough if to much water is added, and it will crack and tear when rolled if too little is added.
3. Divide the dough into 2 balls, and roll each out into a circle 1 inch larger than the inverted pie plate.
Follow these directions for a filled pie.
4a. Fold one circle of dough in half, and gently lift. Place into pie plate and unfold. Add filling to pie plate. Fold second circle of dough in half. Gently place over filling, and unfold. With a table knife, cut off excess crust evenly so that 1/2 to 1 inch extends beyond the edge of the pie plate. Fold under the excess dough so that it is even with the edge of the pie plate. Flute the edge of the crust. Cut slits in top crust for steam to escape.
4b. Follow these directions for 2 prebaked pie shells. Fold circle of dough in half, and gently lift. Place into pie plate and unfold. Either prick the entire surface of dough with a fork, or weight the bottom of the crust with pie weights while baking. Pie weights can be uncooked rice, dried beans, small clean pebbles, or small balls sold as pie weights.
Pumpkin pie-
1 (9 inch) unbaked deep dish pie crust
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk
1. Preheat oven to 425 degrees F.
2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture.
3. Gradually stir in evaporated milk. Pour into pie shell.
4. Bake for 15 minutes. Reduce temperature to 350 degrees 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. (Do not freeze as this will cause the crust to separate from the filling.)
Next:
2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture.
3. Gradually stir in evaporated milk. Pour into pie shell.
4. Bake for 15 minutes. Reduce temperature to 350 degrees 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. (Do not freeze as this will cause the crust to separate from the filling.)
Next:
Apple pie-
1 9-inch unbaked deep dish pie crust
7 cups thinly sliced peeled baking apples (2 large Granny Smith, 2 large Rome or Golden Delicious, and 2 misc. apples such as Gala or Fuji)
2 tablespoons lemon juice
1 cup sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons butter or margarine
1 egg yolk
1 tablespoon water
1. In a bowl, toss apples with lemon juice.
Gala, Golden Delicious, Fiji, and Granny Smith. This ended up being two too many. Next time I would choose between Gala and Fiji, not both.
I started with the recommended two tablespoons of fresh lemon juice and tossed the apples until it seemed like I needed more. For all of those apples I ended up using one whole lemon (about four tablespoons as one half gave me two tablespoons).
2. Combine sugar, flour, cinnamon, salt and nutmeg; add to apples and toss. Pour into crust; dot with butter.
In the crust after being coated
3. Roll out remaining pastry to fit top of pie; cut slits in top. Place over filling; seal and flute edges. Beat egg yolk and water; brush over pastry. Bake at 425 degrees F for 15 minutes. Reduce heat to 350 degrees F; bake 40-45 minutes more or until crust is golden and filling is bubbly.
I did a lattice top crust because I like how it looks.
Finished!
Finally:
I'm going to make additional raspberry sauce to pour over the top along with white chocolate shavings. No pictures of this since I probably won't do it until tomorrow once we're ready to eat dessert. Same with the whipped cream.
Raspberry Sauce-
1 pint fresh raspberries
1/4 cup white sugar
2 tablespoons orange juice
2 tablespoons cornstarch
1 cup cold water
1. Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.
2. Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
3. Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two weeks.
Whipped cream-
1 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon confectioners' sugar
1. Beat in stand mixer on high until fluffy
I've been baking since noon and I'm exhausted! I'm going to chop up my veggies, bag them, and that's it until tomorrow!
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