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Thursday, November 16, 2017

PUMPKIN PIE ECLAIRS

PUMPKIN PIE ECLAIRS
CHOUX
1 cup water
1⁄2 cup unsalted butter, cubed
1⁄2 teaspoon salt
2 teaspoons sugar
1 teaspoon pumpkin pie spice
1 cup all-purpose flour
4 large eggs
1 large egg, whisked with a splash of water
FILLING
4 ounces cream cheese, softened
1⁄2 cup pumpkin puree
1⁄2 cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon pumpkin pie spice
1 1⁄2 cups fresh whipped cream or 1 1⁄2 cups frozen whipped topping, thawed
TOPPING
2 cups powdered sugar
1 tablespoon unsalted butter, softened
1⁄2 teaspoon vanilla extract
1 pinch salt
2 -4 tablespoons whole milk or 2 -4 tablespoons heavy cream
food coloring, of your choice
1 store-bought pie crust, baked, cooled and crumbled
DIRECTIONS
Preheat oven to 425 degrees F. Line 2 baking sheets with parchment paper and set aside.
In a medium saucepan bring the water, butter, salt, sugar and pumpkin pie spice to a rapid simmer. Remove from heat and immediately stir in the flour with a wooden spoon. Keep stirring rapidly until the mixture comes together for about 30 to 60 seconds. Return to the heat and cook, constantly stirring rapidly, for about 30 seconds. Transfer the mixture to a stand mixer, fitted with the paddle attachment, and stir on medium. Slowly add the eggs, one at a time, mixing well after each addition. Scrape down the sides and bottom of the bowl and mix once more. The batter should be thick, but fall slowly away from the paddle. Transfer to a large pastry bag fitted with a plain circle tip.
Pipe out the éclairs onto the prepared baking pans, to about 2-inch thick logs. Make sure to leave about 2 inches of space apart. Brush the surface of each éclair with the egg wash and bake for 15 minutes. Reduce the heat to 375 degrees F and continue to bake until puffed and golden brown, about 25 minutes more. Let the éclairs cool completely on the baking sheets before filling.
To make the filling, beat together the cream cheese, pumpkin puree, sugar, vanilla, and pumpkin pie spice until smooth and well blended. Gently fold in the whipped cream.
Cut each cooled éclair in half, lengthwise, and fill with the pumpkin mixture; placing about 2 tablespoons of filling into each. Sandwich together and place on a baking sheet.
In a medium bowl, whisk together the powdered sugar, butter, vanilla, salt and enough milk as needed to create a smooth glaze. Tint the glaze any color you’d like with a few drops of food coloring, if desired. Carefully dip the top of each éclair into the glaze, return to the baking sheet, and top with the crushed up pie crust pieces. Allow the glaze to set before serving.
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SWEET POTATO COFFEE CAKE

SWEET POTATO COFFEE CAKE
3 medium sweet potatoes, peeled
1⁄4 cup unsalted butter, melted
2 tablespoons brown sugar
2 tablespoons maple syrup
1⁄2 teaspoon vanilla extract
1⁄2 teaspoon salt
TOPPINGS
1⁄2 cup brown sugar
1⁄3 cup all-purpose flour
1 teaspoon ground cinnamon
4 tablespoons unsalted butter
1⁄2 cup chopped pecans
1⁄2 cup oats
1⁄4 cup mini chocolate chip
powdered sugar, for dusting
DIRECTIONS
Preheat oven to 425 degrees F. Line a baking sheet with foil, for easy cleanup, and set aside.
In a large bowl, toss together the sweet potato slices, melted butter, brown sugar, maple syrup, vanilla and salt until evenly combined and well coated. Transfer the sweet potato slices onto the prepared baking sheet, arranging them in a single layer. If they all don’t fit on one baking sheet, you might need two; it’s important to have them all in a single layer and not overlapping.
Bake until soft and golden brown, about 30 minutes, flipping them over halfway through baking for even browning. Remove from the oven and allow them to cool slightly.
In the meantime, to make the topping, in a large bowl, combine the brown sugar, flour, cinnamon, and butter until the mixture resembles coarse crumbs. Stir in the nuts, oats, and chocolate chips.
Pour about a tablespoon of filling onto half of the potato slices. Then place the remaining unfilled potato slices onto the filling to make a stack. Top with another 1 tablespoon of filling. Return to the oven and bake for another 15 minutes. Remove and let cool slightly. Arrange the stacks onto a platter and dust with powdered sugar, right before serving.
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Wednesday, November 15, 2017

KAREN



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COCONUT CUSTARD PIE

COCONUT CUSTARD PIE
4 eggs
6 tablespoons butter
1⁄2 cup flour
2 cups skim milk (or use regular but skim is all I have)
1 teaspoon vanilla
1 cup sweetened flaked coconut
3⁄4 cup sugar
DIRECTIONS
Preheat oven to 350 degrees.
Spray a 10 inch pie plate with cooking spray and then dust with flour.
(Or grease it and then flour it in your usual method.) In a blender place everything but the coconut.
Mix until it is blended.
Add the coconut and blend for a few seconds or until it is all mixed.
Pour it into the pie plate and bake for 50-60 minutes.
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