- Pamplin Media
- Central Oregonian - News
Celebrate the holiday season by giving familiar flavors a little bit of wow. You can impress guests with these delightful desserts – that are actually easy to make.
Sweet and tangy Cranberry Tarts, luscious Individual pumpkin pies, and premium pecan pie can be made with ingredients you probably have on hand, like Fleischmann’s yeast and Karo syrup. Bake them up ahead of time and you’ll have delightful treats ready for any holiday celebration.
For more recipes and baking inspiration, visit www.breadworld.com and www.karosyrup.com.
Individual Pumpkin Pies
1/2 cup sugar
1/2 teaspoon salt
Premium Pecan Pie
1 (9-inch) pie crust
3 eggs (whole)
2/3 cup Karo dark corn syrup
2/3 cup Karo light corn syrup
2/3 cup maple syrup
1/4 teaspoon salt
1 teaspoon Spice Islands vanilla extract
1/4 cup unsalted butter, melted
1/2 teaspoon all-purpose flour
1 1/2 cups pecans (halves or pieces)
Par-bake your favorite pie crust (either homemade or purchased) in a 350°F oven for about 20 minutes or until it just barely starts to brown.
Beat eggs on medium speed of electric mixer for about 30 seconds, until foamy. Add all syrups, salt and vanilla, and beat for about 1 minute on medium speed until well combined.
Add melted butter and flour.
Place pecans in the par-baked pie crust and pour mixture over pecans.
Bake at 350°F for 50 to 55 minutes.
3 1/2 to 4 cups all-purpose flour
1/4 cup sugar
1 envelope Fleischmann’s active dry or RapidRise yeast
1 teaspoon salt
3/4 cup evaporated milk
1/4 cup butter or margarine
1/4 cup water
Cranberry filling (recipe follows)
Powdered sugar icing, optional (recipe follows)
Combine 1 1/2 cups flour, sugar, undissolved yeast, and salt in a large bowl.
Heat milk, butter, and water until very warm (120°F to 130°F). Gradually add to flour mixture; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in enough remaining flour to make stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
Remove from refrigerator. Punch dough down. Remove dough to lightly-floured surface. Roll to 21 x 12-inch rectangle.
Spread cranberry filling over dough to within 1/2 inch of edges. Fold crosswise in thirds, to enclose filling, making a 12 x 7-inch rectangle. Press edges to seal. Cut dough into 12 (1-inch) strips. Holding ends of each strip, twist three times. Pinch together ends of each twisted strip to form tarts; place on greased baking sheets. Cover; let rise in warm, draft-free place until almost doubled in size, about 30 to 45 minutes.
Bake at 400°F for 12 to 15 minutes or until done, switching positions of sheets halfway through baking time for even browning. Remove tarts from baking sheets; let cool on wire racks. Drizzle tarts with powdered sugar icing, if desired.
Cranberry Filling: Combine 1 cup finely chopped cranberries, 1/2 cup sugar, and 1 1/2 teaspoons grated orange peel in a medium saucepan; bring to boil over medium heat. Reduce heat; simmer, stirring frequently, for 5 minutes or until very thick. Remove mixture from heat, and let cool.
Powdered Sugar Frosting: Combine 1 cup powdered sugar, 4 to 5 teaspoons evaporated milk, and 1/2 teaspoon Spice Islands Pure vanilla extract in a bowl. Stir until smooth.
2 teaspoons Spice Islands Pumpkin Pie Spice
1/2 cup Karo Light Corn Syrup
1 can (15 ounces) pumpkin
1 can (12 fluid ounces) evaporated milk
18 baking cups size 2 1/2 inches
18 vanilla wafers
Mix sugar, salt and spice in a bowl. Add eggs and beat slightly. Stir in corn syrup, pumpkin and evaporated milk; blend well.
Portion baking cups in muffin pans and place 1 vanilla wafer in each. Fill each two-thirds full of pumpkin mixture.
Bake at 300°F for 25 minutes, or until knife inserted in center comes out clean. Cool in pans for 5 minutes; remove.
Cool a minimum of 1 hour before serving. Garnish as desired.