Every Day twists on a few Thanksgiving favorites…
German Chocolate Pecan Pie
Makes 1 9-inch pie
Prep Time: 20 min (plus chilling)
Bake Time: 55 min
- 1 ¼ cups flour
- 1 tsp salt
- 1 stick (4oz) plus 5tbsp unsalted butter, 1 stick chilled and cut into small pieces
- ¼ cup water
- 2 large eggs
- ½ cup dark brown sugar
- ½ cup light corn syrup
- 2 ½ cups (about 10 oz) pecan halves, coarsely chopped
- ¾ cup sweetened flake coconut
- ¾ cup semisweet chocolate chips
- In a food processor, pulse the flour with 1/2 teaspoon salt. Add the chilled butter pieces and pulse until coarse crumbs form, about 5 seconds. Drizzle in the ice water and pulse just until the dough comes together. Wrap in plastic wrap; flatten to form a disk. Refrigerate until firm, about 15 minutes.
- On a lightly floured work surface, roll out the dough into a 12-inch round; transfer to a pie pan. Cut the excess dough to leave a 1/2-inch overhang. Using your fingers, roll the dough edge under and crimp. Prick the bottom of the pie shell with a fork; refrigerate for 15 minutes. Preheat the oven to 400º.
- Line the shell with foil and pie weights or dried beans; bake for 15 minutes. Remove the foil and beans, reduce the heat to 375º and bake for another 12 minutes.
- Meanwhile, in a medium bowl, whisk the eggs. In a heavy, medium saucepan, whisk together the remaining 5 tablespoons butter and 1/2 teaspoon salt with the brown sugar and corn syrup over medium heat until melted and smooth. Whisk the sugar mixture into the beaten eggs. Stir in the nuts and coconut.
- Spread the chocolate chips in the pie shell. Pour in the filling and bake until set, about 25 minutes. Let the pie cool completely before slicing.
Cranberry Poached Pear Splits
Prep Time: 15 min (plus cooling)
Cook Time: 25 min
- 2 cups leftover chunky or whole berry cranberry sauce
- 3 strips orange peel
- 4 Bosc pears – peeled, halved, and cored
- 1 pint vanilla ice cream
- 1 ½ cup pecans, chopped and toasted
- In a large saucepan, bring the cranberry sauce, orange peel and 1 cup water to a boil. Add the pear halves and simmer uncovered, turning occasionally, until tender when pierced, about 20 minutes. Let the pears cool in the poaching liquid.
- Place one pear half in each of 8 small bowls. Top each with 1 scoop of ice cream, a few spoonfuls of poaching liquid, some whipped cream and toasted pecans.
Berry Bread Pudding
Prep Time: 45 min (plus soaking)
Bake Time: 1 hr
- 1 lb Bosc pears – peeled, quartered lengthwise and sliced crosswise ¼ inch thick
- ¾ cup plus 1 tbs sugar
- 1 stick (4 oz) unsalted butter, melted
- 2 tbs fresh lemon juice
- ½ tsp ground cinnamon
- 5 large eggs
- 2 cups half-and-half
- 1 1-lb loaf cinnamon-raisin bread, sliced
- 2/3 cup Cranberry Sauce
- ½ cup chopped walnuts
- In a medium bowl, mix together the pears, 3 tablespoons sugar, 1 tablespoon melted butter, the lemon juice and 1/4 teaspoon cinnamon; set aside. In a large bowl, whisk together the eggs, half-and-half and 1/2 cup sugar; set aside.
- Lightly brush both sides of each bread slice with melted butter, then spread with a thin layer of cranberry sauce. Stack the slices and cut in half diagonally.
- Brush about 1 tablespoon melted butter in a 2-quart round or shallow square baking dish. Arrange half the bread in the dish, overlapping the slices slightly; top with the reserved pear mixture, then cover with the remaining bread. Pour the reserved egg mixture over the bread. Cover the dish with plastic wrap and let stand at room temperature for up to 1 hour or refrigerate overnight.
- Preheat the oven to 350°. In a small bowl, combine the remaining 2 tablespoons sugar, 1/4 teaspoon cinnamon and the walnuts; sprinkle over the bread. Drizzle the bread pudding with the remaining butter, place on a rimmed baking sheet and bake until puffed and golden, about 1 hour. Let cool.
Start off the morning with apple and cinnamon sweetness…
Cinnamon Sweet Rolls with Apple Mash
Prep Time: 15 min
Bake Time: 30 min
- 20 unbaked Three-Seed Dinner Rolls
- ½ cup confectioners’ sugar
- 1 tbs half-and-half
- ¼ tsp ground cinnamon
- Pinch salt
- Apple mash, at room temperature
- Let the prepared rolls stand at room temperature for 45 minutes to 1 hour. Meanwhile, position a rack in the center of the oven and preheat to 350º.
- Bake the rolls until golden and a toothpick inserted in the center comes out clean, about 30 minutes. Remove from the oven and let cool on a rack for 5 to 10 minutes; invert onto a plate, then invert again onto a cutting board or platter.
- Using a fork, stir together the confectioners' sugar, half-and-half, cinnamon and salt. Drizzle the glaze over the rolls and serve warm or at room temperature with the apple mash.
Spiced Apple Tart
Prep Time: 45 min (plus rising)
Bake Time: 30 min
- 3 lbs Cortland apples (about 6)
- 2 ¼ lbs Granny Smith apples (about 5)
- 2 tbs fresh lemon juice
- ½ cup apple cider
- 5 tbs packed brown sugar
- 1 tsp cinnamon
- ½ tsp pure vanilla extract
- Pinch Salt
- 1 9-inch frozen pie shell
- 1 large egg, beaten with 1 tbs water
- 1 ½ tbs unsalted butter, cut into small pieces and chilled
- Ice cream, for serving
- Peel and core the apples; cut into 1-inch chunks. Add to a large, heavy skillet and toss with the lemon juice. Stir in the cider, sugar, cinnamon, vanilla and salt; cook over medium-high heat, stirring occasionally, until the liquid reduces, 18 to 20 minutes. Lower the heat to medium and continue to cook, stirring frequently and breaking up half of the apple chunks, until the apples are tender and the mixture is thick, about 12 minutes more. Remove from the heat; let cool to room temperature.
- Meanwhile, position a rack and a baking sheet in the center of the oven and preheat to 350º. Let the pie shell sit at room temperature for 15 minutes; fill with 2 1/2 cups of the cooled apple mash (set aside the rest for serving with the Cinnamon Sweet Rolls). Gently pull the sides of the pie shell away from the pan, folding the dough about 2 inches over the filling and pinching together where necessary.
- Brush the dough with the beaten egg. Top the filling with the butter. Bake until the crust is golden, 50 to 55 minutes. Transfer to a rack to cool. Serve warm or at room temperature with the ice cream.