|
Holiday Pumpkin Pie desserts, holidays ----FILLING---- 3/4 lb tofu,firm 2 cup pumpkin,pureed,cooked 3/4 cup fruitsource 2 tablespoon molasses,sorghum or cane 1 1/2 teaspoon cinnamon,ground 3/4 teaspoon nutmeg,grated 3/4 teaspoon ginger,powdered 1/2 teaspoon mace 1/4 teaspoon sea salt ----SWEET CRUST---- 1/2 cup pastry flour,whole-wheat 1/2 cup flour,unbleached white 3 1/2 tablespoon soy margarine,cut into bits 1/4 teaspoon nutmeg,grated 1 dash salt(opt) 3 tablespoon water,ice 1. Place flour, margarine, nutmeg and salt in a food processor and process 10 seconds to a cornmeal texture. With processor running, add 1-1/2 T. ice water. Add remaining water slowly, and stop the machine as soon as the dough begins to form a ball. Tiny pieces of margarine should be visible in dough. 2. Form the dough into a ball and flatten into a thick dish. Flour your work surface and rolling pin and roll dough from center out to sides, turning into a perfect circle about 10 inches in diameter. 3. Place the rolling pin in the center of the dough. Fold half over the pin and transfer to a 9-inch pie plate, fold the rough edges under neatly or trim them. Cover pie plate with a slightly damp kitchen towel and place in the refrigerator. 4. Preheat oven to 350'. 5. Blend ingredients for filling until smooth and creamy in a blender or food processor. Pour into pie shell and bake for 1 hour. 6. Chill and serve. Yield: 8 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
The recipes found in this website have been compiled from different websites Sponsors MySpace Layouts - MySpace Graphics - |