News

Sweet endings complete the day's bounty

By Times Staff, Wires
Published November 18, 2007

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It's hard to imagine a recipe from Bon Appetit calling for a jar of Kraft Jet-Puffed Marshmallow Creme. But this month's issue does for the marshmallow meringue topping on a subtle sweet potato pie.

We tested this recipe and give it a big thumbs up. It's a tasty dessert twist on the traditional sweet potatoes with marshmallow topping side dish. Another bonus: The pie can be made a day in advance. We bought a no-bake graham cracker crust, which saved even more time but didn't sacrifice flavor.

For other desserts, try a simple cranberry tart that can also be made a day ahead. The crust is baked from crushed gingersnap cookies, but, again, you can substitute a prepared graham cracker crust.

Pumpkin Streusel Coffee Cake is a lovely addition to the breakfast table over the long weekend. They can't eat leftovers for every meal.

 

 

Sweet Potato Pie with Marshmallow Meringue

Crust (see note):

1 1/2 cups graham cracker crumbs (made from about 7 1/2 ounces graham crackers, finely ground in processor)

3 tablespoons sugar

6 to 7 tablespoons unsalted butter, melted

Filling:

3 pounds medium sweet potatoes

1 (14-ounce) can sweetened condensed milk

1/4 cup sugar

2 large eggs

2 teaspoons fresh lemon juice

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

Marshmallow meringue:

1 (7-ounce) jar Kraft Jet- Puffed Marshmallow Creme

3 large egg whites

1/8 teaspoon salt

1/4 cup sugar

- To make crust, preheat oven to 350 degrees. Mix graham cracker crumbs and sugar in medium bowl. Add 6 tablespoons melted butter and stir until crumbs feel moist when pressed together with fingertips, adding 1 tablespoon melted butter if crumb mixture is dry. Press crumb mixture onto bottom and up sides of 9-inch-diameter glass pie dish, building up sides 1/4 inch above rim of dish. Bake crust until set and beginning to brown, about 10 minutes. Cool on rack.

Note: Pie crust can be made 2 days ahead. Cover pie crust and let stand at room temperature. Or buy a no-bake graham cracker crust.

- For the filling, preheat oven to 350 degrees. Pierce sweet potatoes all over with fork; place potatoes on rimmed baking sheet. Bake until potatoes are very tender when pierced with fork, about 1 hour 15 minutes. Cool slightly. Cut potatoes open and scoop out pulp. Transfer pulp to processor and puree until smooth. Set aside 2 cups sweet potato puree for filling; cool completely (reserve any remaining puree for another use).

Note: Can be made 1 day ahead. Cover and refrigerate.

- Preheat oven to 350 degrees. Combine 2 cups sweet potato puree, sweetened condensed milk and all remaining ingredients in large bowl; whisk until well blended and smooth. Pour filling into crust. Bake pie until puffed around edges and set in center, about 50 minutes. Transfer pie to rack and cool. Refrigerate pie at least 4 hours or overnight.

- For marshmallow meringue, position rack in top third of oven and preheat to 400 degrees. Using rubber spatula, scrape marshmallow creme into large bowl. Using electric mixer, beat egg whites and salt in another large bowl until foamy. Add sugar, 1 tablespoon at a time, and beat until stiff and glossy peaks form. Add 1/2 cup beaten egg whites to marshmallow creme and stir with rubber spatula or spoon just until incorporated to lighten (marshmallow creme is very sticky and will be difficult to blend at first, but blending will become easier as remaining whites are folded in). Fold in remaining whites in 2 additions just until incorporated. Spread meringue over top of cold pie, mounding slightly in center and swirling with knife to create peaks.

- Bake pie just until peaks and ridges of marshmallow meringue are lightly browned, about 4 minutes. Let stand at room temperature until meringue is cool. Can be made 1 day ahead. Cover with cake dome; chill. Let pie stand at room temperature for 30 minutes before serving.

Makes 10 servings.

Source: Bon Appetit, November

Pumpkin Streusel Coffee Cake

For the streusel topping:

1/2 cup all-purpose flour

1/4 cup packed brown sugar

1 1/2 teaspoons ground cinnamon

3 tablespoons butter or mar- garine

1/2 cup chopped nuts

For the cake:

2 cups all-purpose flour

2 teaspoons baking powder

1 1/2 teaspoons ground cinnamon

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup (2 sticks) butter or margarine, softened

1 cup granulated sugar

2 eggs

1 cup pumpkin puree

1 teaspoon vanilla

-To make topping, combine flour, brown sugar and cinnamon in a medium bowl. Cut in butter with pastry blender or 2 knives until mixture is crumbly. Stir in chopped nuts and set aside.

- Preheat oven to 350 degrees. Combine flour, baking powder, cinnamon, baking soda and salt in a small bowl. Set aside. Beat butter and sugar in a large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla. Gradually beat in flour mixture.

- Spoon 1/2 the batter into a greased and floured 9-inch round cake pan or springform pan. Sprinkle 3/4 cup streusel topping over batter. Spoon remaining batter evenly over streusel topping. Sprinkle with the remaining streusel topping.

- Bake for 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.

Serves 10.

Source: Baltimore Sun

Cranberry Sauce Tart

1/2 cup cranberry juice

1/4-ounce packet unflavored gelatin

35 gingersnap cookies

1/2 stick (4 tablespoons) but- ter, melted

16-ounce can whole-berry cranberry sauce

8-ounce package creme fraiche

1 cup Greek-style (also called strained) yogurt, or whipped cream or whipped dessert topping

1/2 cup powdered sugar

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

- Preheat oven to 400 degrees. Use cooking spray to lightly coat a 9-inch tart pan with removable bottom.

- In a small saucepan, combine the cranberry juice and gelatin. Mix and set aside.

- Meanwhile, place the gingersnap cookies in a food processor and pulse until reduced to fine crumbs. With the processor running, pour in the butter and continue processing until the mixture resembles wet sand.

- Transfer the cookie crumbs to the prepared tart pan. Use a flat-bottomed cup or your fingers to press the crumbs flat over the tart pan and up the sides. Bake for 10 to 12 minutes, or until set and lightly browned. Let the tart shell cool on a rack.

- While the tart shell cools, add a 14-ounce can of whole-berry cranberry sauce to the saucepan with the juice and gelatin. Mix well and heat over medium until nearly simmering. Remove from heat and set aside to cool.

- In a medium bowl combine the creme fraiche, yogurt, powdered sugar, vanilla and cinnamon. Use an electric mixer with the whisk attachment to beat until thickened, about 1 minute. Refrigerate until ready to use.

- When the tart shell and cranberry mixture have cooled, transfer the creme fraiche mixture into the shell. Use the back of a spoon to spread the filling, creating a large, shallow well in the center of the tart.

- Gently pour the cranberry mixture into the well. If necessary, use a spoon to spread it evenly over the well, leaving about a 1-inch band of cream filling exposed around it. Chill until ready to serve, or at least 1 hour.

Serves 10.

Source: Associated Press

Cappuccino Pecan Pie

1 refrigerated 9-inch disc pie dough (such as Pillsbury)

1/3 cup dark brown sugar

3 large eggs

1 (18-ounce) jar caramel or butterscotch dessert top- ping (such as Mrs. Richard- son's or Smucker's)

1 (0.78-ounce) single-serving packet cappuccino mix (such as General Foods International French Vanilla)

1/4 teaspoon ground cinnamon

2 cups (about 7 ounces) pecan pieces or halves

- Heat the oven to 350 degrees. Line a 9-inch pie plate with dough; turn under and flute or crimp edges. Scatter the brown sugar in an even layer across the bottom, and set aside.

- Crack the eggs into a mixing bowl and whisk until blended. Whisk in the caramel topping, cappuccino mix and cinnamon until well combined. Stir in the pecans, and pour into the crust.

- Bake pie until the top is set and browned and the crust is baked through (if your pie plate is glass, lift it up and look), 35 to 40 minutes. The filling will still be soft in the center. Let cool on a rack at least 30 minutes before slicing. Serve warm or at room temperature.

Makes 12 servings.

Note: Don't be tempted to use dulce de leche in place of caramel sauce; it's too thick, and the pie won't turn out properly.

Source: Adapted from Homemade in a Hurry by Andrew Schloss (Chronicle, $19.95)

 

[Last modified November 15, 2007, 10:55:23]