Free Online Recipes

Ingredients:

• Sesame seed pastry
• 16 ounces cream cheese, softened
• 2 eggs
• 1/2 cup granulated sugar
• 1/2 cup honey
• 1/2 cup whipping cream
• 1 teaspoon grated lemon peel
• 1/4 teaspoon ground nutmeg

Directions:

• Prepare sesame seed pastry.
• Beat cream cheese in large mixer bowl on medium speed until creamy.
• Add remaining ingredients. Beat until light and fluffy.
• Pour into baked pie shell. Bake at 350 degrees F until firm, 40 to 50 minutes.
• Refrigerate until serving time.

Ingredients:

• Filling:
  • 10 ounces cream cheese, softened
  • 1/2 cup sugar
  • 1/2 cup packed light brown sugar
  • 2 eggs
  • 1 can, 15 ounce, pumpkin
  • 2 tablespoons half and half
  • 1 tablespoon light rum
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon finely grated orange peel
  • 1/2 teaspoon lemon juice
• Topping:
  • 1/2 cup heavy cream
  • 2 tablespoons sugar
  • 2 teaspoons light rum
• Crust:
  • 1 cup flour
  • 1/3 cup shortening
  • 1/2 teaspoon salt
  • 3-4 tablespoons ice water

Directions:

• Prepare crust by blending flour and salt in a large bowl.
• Add shortening and cut in with a pastry knife until particles the size of coarse peas form.
• Add water and blend with a fork until a soft dough forms.
• Roll out and place in a 9-inch pie plate.
• Preheat oven to 375F.
• Combine cream cheese, sugar and brown sugar in large bowl and beat on high speed until fluffy.
• Add eggs and beat on low speed just until combined.
• Gently stir in all the remaining filling ingredients.
• Slowly pour filling mixture into crust.
• Bake for 50 to 55 minutes or until knife inserted in middle comes out clean.
• Center will be slightly soft but will firm as it cools.
• Beat topping ingredients to make rum whipped cream and garnish pie.

Ingredients:

• 3 cups flour
• 1 cup brown sugar
• 3/4 cup butter
• 1 cup molasses
• 1 cup hot water
• 1 teaspoon baking soda
• Few drops vinegar
• 2 unbaked pie crusts

Directions:

• Blend flour, sugar and butter until lumpy and save for topping.
• Blend molasses, hot water, soda and vinegar.
• Pour mixture into unbaked pie crusts.
• Top with crumb mixture and bake in a 350F oven for 35 minutes.

Ingredients:

• Streusel:
  • 2/3 cup walnuts
  • 1/2 cup packed golden brown sugar
  • 1/4 cup yellow cornmeal
  • 1/4 cup all purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 5 tablespoons chilled unsalted butter, cut into small pieces
• Filling:
  • 2 1/4 pounds Granny Smith apples, about 6 medium, peeled, quartered, cored, cut into 1/2-inch-thick wedges
  • 1/2 cup sour cream
  • 1/4 cup sugar
  • 2 tablespoons all purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
• 1 Flaky pie crust
• Vanilla ice cream

Directions:

• Streusel:
  • Combine nuts, brown sugar, cornmeal, flour, cinnamon and nutmeg in processor.
  • Using on/off turns, process until nuts are finely chopped.
  • Add butter and process until small moist clumps form.
  • Can be prepared 1 day ahead. Cover and refrigerate.
• Filling:
  • Position rack in center of oven and preheat to 375F.
  • Toss apples with sour cream in large bowl to coat.
  • Mix sugar, flour, cinnamon, nutmeg and cloves in small bowl.
  • Sprinkle mixture over apples and toss to coat.
• Transfer filling to prepared crust.
• Sprinkle streusel over apples, covering completely.
• Bake pie until apples are tender and streusel is golden, tenting pie with foil if streusel browns too quickly, about 1 hour.
• Transfer pie to rack and cool slightly.
• Serve pie slightly warm or at room temperature with vanilla ice cream.

Ingredients:

• 1 frozen deep-dish pie crust, thawed, pierced all over with fork
• 1 1-pound red-skinned sweet potato, pierced with fork
• 1/2 cup, packed golden brown sugar
• 2 tablespoons, 1/4 stick, unsalted butter, melted
• 1 tablespoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• 3/4 cup light corn syrup
• 2 large eggs
• 1 cup, about 4 ounces, pecan halves

Directions:

• Preheat oven to 400F.
• Bake crust until pale golden, about 8 minutes. Set aside.
• Reduce oven temperature to 350F.
• Cook sweet potato in microwave on high until tender, about 6 minutes per side.
• Cut potato in half. Scoop flesh into medium bowl and mash.
• Measure 1 cup mashed potato. Place in large bowl.
• Whisk sugar and next 5 ingredients into mashed potato.
• Spread mixture in prepared crust.
• Whisk corn syrup and eggs in bowl to blend.
• Stir in pecans. Pour syrup mixture over potato mixture.
• Bake pie until filling is set, puffed and brown, about 45 minutes. Cool pie completely.
• Serve at room temperature or refrigerate up to 1 day and serve cold.

Ingredients:

• Pie crust:
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup butter, 1 stick
  • 3 to 4 tablespoons cold water
• Pumpkin filling:
  • 1 cup cooked pumpkin puree
  • 1/4 cup firmly packed light brown sugar
  • 2 tablespoons sugar
  • 1 large egg, beaten until frothy
  • 1 tablespoon heavy cream
  • 1 tablespoon unsalted butter, softened
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • Pinch of ground allspice
  • Pinch of ground nutmeg
• Pecan syrup:
  • 3/4 cup sugar
  • 3/4 cup dark corn syrup
  • 2 small eggs
  • 1 1/2 tablespoons unsalted butter, melted
  • 2 teaspoons vanilla extract
  • 1 pinch salt
  • 1 pinch ground cinnamon
  • 3/4 cup pecan pieces
• Whiskey butter sauce:
  • 4 tablespoons unsalted butter, 1/2 stick
  • 1/3 cup sugar
  • 1 large egg
  • 1/2 tablespoon very hot water
  • 1/4 cup heavy cream
  • 1/4 cup bourbon whiskey

Directions:

• Pie crust:
  • Combine the flour and salt in a mixing bowl.
  • Add the butter and incorporate with your fingertips until the mixture resembles very coarse cornmeal.
  • Sprinkle the water over the flour mixture in tablespoon increments, stirring continuously with a fork.
  • Form the dough into a ball and chill in the refrigerator for 1 hour.
• Pumpkin filling:
  • Combine all the ingredients thoroughly in a medium bowl.
  • Set aside.
• Pecan syrup:
  • Combine all the ingredients thoroughly in a medium bowl.
  • Set aside.
• Whiskey butter sauce:
  • Melt the butter in the top of a double boiler set over gently simmering water.
  • Beat the sugar and egg in a small bowl until blended.
  • Stir the egg mixture into the butter.
  • Add the hot water and stir until the mixture coats the back of a spoon, about 7 minutes.
  • Remove from the double boiler and let cool to room temperature.
  • Stir in the cream and whiskey.
• Preheat the oven to 325F. Grease an 8-inch springform cake pan.
• Roll out the dough on a lightly floured work surface to 3/16 inch.
• Very lightly flour the top of the dough and fold it into quarters.
• Carefully place the dough in the greased cake pan.
• Press firmly in place and trim the edges. Chill for 15 minutes.
• Spoon the pumpkin filling into the pan, spreading evenly to distribute.
• Gently pour the pecan syrup on top.
• Bake until a knife inserted in the center comes out clean, about 1 hour and 45 minutes.
• Cool and serve with whiskey butter sauce.

Ingredients:

• Crust:
  • 1 1/3 cups all purpose flour
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/3 cup chilled solid vegetable shortening, cut into small pieces
  • 1/4 cup, 1/2 stick, chilled unsalted butter, cut into small pieces
  • 2 tablespoons ice water
• Filling:
  • 1 cup sugar
  • 3 large eggs
  • 1/2 cup light corn syrup
  • 3 tablespoons unsalted butter, melted
  • 2 teaspoons vanilla extract
  • 1 3/4 cups chopped pecans

Directions:

• Make crust:
  • Mix first 3 ingredients in processor.
  • Add shortening and butter.
  • Cut in using on-off turns until mixture resembles coarse meal.
  • Blend in enough water to form moist clumps.
  • Gather into ball. Flatten into disk.
  • Wrap in plastic. Chill 1 hour.
  • Roll dough on floured work surface to 13-inch round.
  • Transfer to 9-inch round cake pan with 1 1/2-inch-high sides.
  • Trim to align with pan edges. Freeze 15 minutes.
• Make filling:
  • Preheat oven to 350F.
  • Whisk first 5 ingredients in medium bowl to blend.
  • Mix in 3/4 cup pecans. Pour into crust.
  • Sprinkle with 1 cup pecans.
  • Bake pie until set, about 1 hour 15 minutes.
  • Transfer to rack. Let it Cool.

Ingredients:

• 1 tablespoon olive oil
• 1 med. onion finely chopped
• 1 med. yellow, red or green bell pepper, seeded and finely chopped
• 4 garlic cloves
• 1 jalapeno pepper
• 1 16-oz can unsweetened tomato sauce
• 1 16-oz can black beans
• 1 16-oz can of corn
• 2 teaspoon chili powder
• 2 teaspoon cumin
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon cayenne pepper
• 3 cups water
• 1 cup yellow stone-ground cornmeal
• 1 tablespoon lemon juice
• 1 teaspoon dijon mustard
• 1/2 teaspoon fine sea salt
• Shredded mozzerella cheese

Directions:

• Heat the oil in a large frying pan over medium-high heat.
• Add the onion, pepper and garlic and cook until softened, 6-8 minutes.
• Remove from heat and stir in the tomato sauce, beans, corn, chili powder, cumin, salt and cayenne.
• Stir and mash the beans some to make a thicker consistancy. Pour into a 8 x 8 inch glass baking dish.
• Sprinkle a layer of mozzerella cheese on top of mixture. Preheat the oven to 350 F.
• Boil water, add cornmeal, lemon, mustard and salt in a large saucepan and stir until mixed.
• Bring to a boil over medium-high heat, then immediately reduce the heat to low and simmer, stirring often, until thickened, 3 to 5 minutes.
• Spread the cooked cornmeal over the bean mixture. Bake for 30 minutes. Cool for 10 minutes before serving.

Ingredients:

• Mincemeat:
  • 1 1/2 cups mixed dried fruit such as pears, apricots, apples, prunes, peaches and figs, about 3/4 pound total
  • 1/2 cup pitted dates
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon salt
  • 1/3 cup sugar
  • 1/2 cup dried cranberries, about 3 ounces
  • 2 cups plus 2 tablespoons water
  • 1 tablespoon cornstarch
  • 2 tablespoons brandy
• 2 recipes pastry dough
• 3/4 cup pecans, about 3 ounces
• 1/2 tablespoon water
• 1 large egg yolk
• 1 tablespoon sugar

Directions:

• Mincemeat:
  • In a food processor coarsely chop mixed dried fruit and dates with spices, salt and sugar.
  • In a heavy saucepan combine dried-fruit mixture, cranberries and 2 cups water and cook at a bare simmer, stirring occasionally, 10 minutes, or until fruit is tender. Mixture will be very thick.
  • In a small bowl stir together cornstarch and 2 tablespoons water until combined well.
  • Stir cornstarch mixture into dried-fruit mixture and simmer, stirring frequently, 2 minutes.
  • Stir in brandy and cool mincemeat.
  • Mincemeat may be used immediately but will improve in flavor if kept, covered and chilled, at least 1 day and up to 1 week.
  • Bring mincemeat to room temperature before proceeding.
• Preheat oven to 375F.
• Keeping remaining dough chilled, on a lightly floured surface with a floured rolling pin roll out half of dough into a 13-inch round, about 1/8 inch thick.
• Fit round into a 9-inch, 1-quart, glass pie plate and trim edge, leaving a 1/2-inch overhang.
• Chill shell, covered, 30 minutes or until firm.
• Coarsely chop pecans and in a shallow baking pan toast in middle of oven until a shade darker, about 4 minutes.
• Stir pecans into mincemeat and spoon into shell, smoothing top.
• Roll out remaining dough 1/8 inch thick and arrange over filling.
• Trim dough, leaving a 3/4-inch overhang and fold overhang under edge of bottom shell, pressing to seal. Crimp edge decoratively.
• In a small bowl whisk together 1/2 tablespoon water and yolk and lightly brush crust with egg wash.
• Sprinkle crust with sugar and with a knife cut several steam vents.
• Bake pie in middle of oven until crust is golden, 30 to 35 minutes and transfer to a rack to cool.
• Pie may be made 8 hours ahead and kept at room temperature. Serve pie warm or at room temperature.

Ingredients:

• 1 package, 9 ounces, prepared graham cracker pie crust
• 1 pint vanilla ice cream softened
• 1 can, 16 ounces, pumpkin
• 1 cup whipped cream
• 3/4 cup sugar
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt

Directions:

• Fill pie crust with ice cream. Freeze until solid.
• In medium bowl, combine pumpkin, whipped cream, sugar, pumpkin pie spice and salt.
• Spoon mixture over frozen layer of ice cream in crust. Freeze until solid.
• To serve, remove pie from freezer and place in refrigerator one hour before serving.
• Slice and serve with additional whipped cream, if desired.