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Gourmet Gifts Directory : Continued

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The New Snack News:

Caramel & Apple Recipes:

Apple Almond Pie

• 1 ea Pie crust, single crust
• 3/4 c Sugar
• 1/4 c Corn starch
• 3 ea Eggs
• 1/2 c Butter or margarine, melted
• 1/2 c Corn syrup, light or dark
• 1/4 t Almond extract
• 2 c Apples, peeled and chopped
• 1 c Almonds, toasted and sliced
• 1 ea Apple, peeled & sliced thin
• 2 T Almonds, toasted and sliced

1. Prepare pie crust for filled one-crust pie using 9-inch pan.
2. Flute edge.
3. Heat oven to 375F.
4. Reserve 2 T sugar.
5. In medium bowl, combine remaining sugar and corn starch.
6. Add eggs, beating well to combine.
7. Stir in butter, corn syrup and almond extract.
8. Mix in apples and almonds.
9. Pour into pie crust-lined pan.
10. If desired, garnish with apple slices overlapped in a circle around edge of pie.
11. Sprinkle center with almonds.
12. Sprinkle reserved sugar over top.
13. Bake at 375F for 50 minutes or until center of pie is set.
14. Cool completely on wire rack.
15. Store in refrigerator.

Apple Blueberry Pie

• 3/4 cup sugar
• 1/2 tsp. salt
• 1 cup fresh blueberries
• 1 unbaked pie shell
• 3 tbsp. cornstarch
• 4 cups apples, peeled and sliced
• 1 tbsp. lemon juice
• 2 tbsp. margarine

1. In large bowl, stir together sugar, cornstarch and salt.
2. Add apples, blueberries and lemon juice; toss to coat the fruit.
3. Turn into pastry lined 9-inch pie plate.
4. Dot with margarine.
5. Add top crust.
6. Seal and flute edge.
7. Bake in a 425°F oven until crust is browned and filling is bubbly.

Apple Cinnamon Syrup Pie

• 1 c Knotts Berry Farm Light -Apple Cinnamon Syrup
• 1 c Hot water
• 1 ts Butter
• 3 tb Cornstarch
• 1 pn Salt
• 2 Egg yolks
• 1 Graham cracker pie crust
• 2 Egg whites
• 1 tb Knotts Berry Farm Light -Apple Cinnamon Syrup

1. Combine syrup, hot water and butter and bring to a boil.
2. Mix cornstarch, salt and enough cold water to make a thin paste, add egg yolks and beat well.
3. Add cornstarch mixture to hot syrup gradually, return to heat and cook until thickened to the consistency of pudding, stirring constantly.
4. Cool slightly.
5. Pour into pie crust.

1. Beat egg whites stiff, adding slowly the tablespoon of syrup.
2. Pile on pie and brown in 400 F oven.

Apple Cranberry Pie

• 1 x Double Crust Pie Crust
• 3/4 c Sugar
• 1/4 c Corn starch
• 1 t Cinnamon
• 5 c Peeled apple slices
• 2 c Cranberries, fresh or frozen
• 1/3 c Corn syrup, light or dark
• 1 T Butter or margarine
• 1 x Milk
• 1 x Sugar

1. Prepare pie crusts for filled two-crust pie using 9-inch pan.
2. Heat oven to 450F.
3. In a large bowl, stir sugar, corn starch and cinnamon until well mixed.
4. In another large bowl, mix apples, cranberries and corn syrup.
5. Add fruit to sugar mixture.
6. Mix to combine.
7. Spoon into pie crust-lined pan.
8. Dot with butter.
9. Top with second crust; flute.
10. Cut four 4-inch slashes in center of crust forming a criss-cross design.
11. Peel back center points and press lightly in crust to hod and form 8 petals.
12. Brush crust with milk; sprinkle with sugar.
13. Bake at 450F for 10 minutes.
14. Reduce temperature to 350F; continue baking 40 to 45 minutes or until golden brown.
15. Cool completely on wire rack.
16. Store in refrigerator.

Apple Crumb Pie

• 4 c Apples, tart
• 2 T Butter
• 3/4 c Sugar
• 1/2 t Nutmeg
• 1 t Cinnamon
• 1/2 c Brown sugar
• 1/4 c Flour, all-purpose
• 1/4 c Butter, melted
• 1/2 c Nuts, chopped (walnuts, pecans, etc.)
• 1 Pie crust Core, peel and slice the apples.

1. Melt the butter and mix the rest in with it.
2. Pour over apples and mix around so the apples are coated.
3. Put in an unbaked pie shell.
4. Combine brown sugar, flour, melted butter and nuts.
5. Spread over top of the filling.
6. Bake at 375 degrees F. for 50 minutes, or until it is bubbling.

1. The pie can also be frozen and then baked, right from the freezer, at 360 for 90 minutes.
2. The pies will keep a very long time in the freezer and not be worse for wear.

Apple Crumble Pie

• 1 (9 inch) deep dish pie crust
• 5 cups apples - peeled, cored and thinly sliced
• 1/2 cup white sugar
• 3/4 teaspoon ground cinnamon
• 1/3 cup white sugar
• 3/4 cup all-purpose flour
• 6 tablespoons butter

1. Preheat oven to 400 degrees F (200 degrees C.)
2. Arrange apple slices in unbaked pie shell.
3. Mix 1/2 cup sugar and cinnamon; sprinkle over apples.
4. Mix 1/3 cup sugar with flour; cut in butter until crumbly.
5. Spoon mixture over apples.
6. Bake in preheated oven for 35 to 40 minutes, or until apples are soft and top is lightly browned.

Apple Crunch Pie with Cinnamon Ice Cream

• 6 Juicy sour apples
• 1 c flour
• 1 c Brown sugar
• 1/4 lb margarine

• 1/2 pt Whipping cream
• 2 tb Sugar
• 1 ts Cinnamon (heaping)
• 1 qt vanilla ice cream
• 1 tb Red-hot cinnamon candy (opt)

1. Pare, core and slice apples, and put in pie plate.
2. Mix flour and brown sugar, then add margarine and mix until crumbly.
3. Sprinkle this mixture over apples and bake at 350 deg.
4. for about 30 min. or until apples are done.
5. Serve warm with Cinnamon Ice Cream.

1. Whip the cream, add sugar and cinnamon.
2. Soften ice cream; add cinnamon mixture and whip.
3. If desired, add cinnamon candy

Apple Honey Crumble Pie

• 1 9in. unbaked shell
• 6 md apples, thinly sliced

• 1/2 c honey
• 1/8 ts salt
• 1/2 ts cinnamon
• 1 ts lemon juice

• 1/4 c sugar
• 1/4 c flour
• 1 tb shortening
• 1 tb butter

1. Sprinkle over apples.
2. Bake at 400 for 20 minutes.
3. Reduce to 350 and bake until apples are tender.

• 2 c. flour
• 1 ts. salt
• 3/4 c. shortening
• 5-6 T cold water
• 1/2 c. grated cheese.

Apple Meringue Pie 1

• Pie shell -- 9" unbaked
• 1/2 cup Sugar 1 tablespoon Lemon juice
• 1/2 teaspoon Cinnamon
• 1/4 cup Sugar -- confectioners
• 2 cups Apple -- grated
• 3 tablespoons Butter
• 3 Eggs -- separated
• 1/2 teaspoon Nutmeg
• 1 teaspoon Vanilla

1. Spread apples evenly in bottom of pie shell.
2. In separate bowl, cream sugar and butter.
3. Blend in lemon juice and 3 beaten egg yolks.
4. Pour over apple.
5. Sprinkle with cinnamon and nutmeg.
6. Bake in 350 degree oven for 40 to 45 minutes.

1. Beat egg whites until peaks are formed.
2. Gradually,add powdered sugar and vanilla,beating until meringue is stiff.
3. Spread over top of pie.
4. Return to oven.
5. Reduce heat to 325 degrees.
6. Bake 5 to 10 minutes longer,until meringue is lightly browned.

Apple Pastry Squares

• 1/4 c Brown sugar
• 2 tb Cornstarch
• 1 c Water
• 5 c Apples, peeled and sliced
• 1/2 ts Cinnamon
• 1/4 ts Nutmeg
• 1 tb Lemon juice

• 2 c Flour 2/3 c Shortening
• 1/2 ts Salt 2 Egg yolks, beaten
• 1/4 c Cold water 1 tb Lemon juice

• 1/2 c Powdered sugar
• 1 tb Milk
• 1 tb Butter or margarine
• 1/2 ts Vanilla

1. Combine sugar, cornstarch and butter in saucepan.
2. Mix until well blended, add apples.
3. Heat to boiling, stirring constantly.
4. Remove from heat, stir in spices and lemon juice, set aside.

1. For pastry, combine egg yolks, water and lemon juice.
2. Blend into flour.
3. Mixture will form a ball, divide in half.
4. On lightly floured board, roll dough between 2 pieces of waxed paper to fit bottom and halfway up sides of 9x13 inch pan.
5. Spread apple mixture over pastry.
6. Roll remaining pastry to fit pan.
7. Place on top of filling.
8. Fold bottom pastry over and press to seal.
9. Cut a few slits in top.
10. Bake for 40 minutes at 400 degrees or until lightly browned.
11. Combine ingredients for glaze and drizzle over cooled pastry.

Apple Phyllo Kisses

• 1 c Finely chopped cooking apples
• 1 ts Lemon juice
• 1/4 c Grated cheddar cheese
• 1 tb Minced fresh chives
• 4 Phyllo dough sheets
• 1 1/2 tb Melted butter

1. In a small bowl, combine apples, lemon juice, cheddar cheese, and chives.
2. Place 2 tablespoons of filling in center.
3. Bring up opposite corners of square. (You should have 8 filled pastries)
4. Transfer to lightly buttered baking shell.
5. Serve warm.

Apple Pie - European Sour Cream Crust:

• 2/3 c Butter
• 1/4 c Pure maple syrup
• 1/2 c Cream cheese
• 1 Egg
• 1 tb Orange rind
• 1 ts Vanilla 2
• 1/4 c Unbleached flour
• 1/2 ts Baking powder

• 2 lb Green apples

• 1/2 c Sour cream
• 1/4 c Pure maple syrup
• 2 tb Lemon juice
• 1/4 ts Nutmeg

1. For the crust, blend together butter, maple syrup, cream cheese, egg, orange rind.
2. Roll to 1/3-inch thickness.
3. Fit or pat the dough into 7-inch pie plate.
4. Sprinkle nutmeg on top.
5. Bake at 350 degrees for 30 minutes.

Apple Pie - Italian Crostata Di Mele

• Tart dough
• 6 md Cooking apples, pare, thinly slice
• 2 tb Lemon juice
• 2 tb Sugar

1. Prepare Tart Dough.
2. Heat oven to 375 degrees.
3. Toss together apples and lemon juice.
4. Roll three-fourths of the dough into 11-inch circle on lightly floured surface.
5. Ease dough into ungreased 9x1 1/4-inch pie plate, pressing firmly against bottom and side.
6. Turn apples into pie plate and sprinkle with sugar.
7. Roll remaining dough into 11x5-inch rectangle.
8. Cut lengthwise into 11 strips, 1/2-inch wide.
9. Arrange strips in lattice pattern on apples.
10. Fold edge of lower crust over ends of strips.
11. Seal and flute.
12. Bake 30 to 35 minutes or until crust is golden brown.

Apple Pie a la Apricot

• 1/3 cup sugar
• 2 tablespoon flour
• 1 cup milk
• 3 egg yolks
• 1 tablespoon margarine
• 1/2 teaspoon vanilla
• 2 lb tart cooking apples
• 1 tablespoon lemon juice
• 2 tablespoon margarine
• 2 tablespoon sugar
• 1 dash nutmeg
• 3/4 cup apricot preserves
• 1 egg yolk
• 1 tablespoon water

1. Prepare pastry and line one 9-inch pie plate.
2. In small saucepan, combine sugar and flour, mixing well.
3. Stir in milk.
4. Bring to boil while stiring.
5. Reduce heat and simmer until slightly thickened.
6. In bowl, beat egg yolks slightly and add small amount hot mixture.
7. Pour egg mixture into saucepan.
8. Add margarine and vanilla.
9. Cool.

1. Peel and slice apples, sprinkle with lemon juice.
2. In skillet, combine margarine, sugar and nutmeg and melt.
3. Add apples; saute, stirring occasionally.
4. Cook until almost tender, about 5 minutes.
5. Remove from heat.
6. Pour into pastry shell.
7. Pour cooled filling over apples.
8. In saucepan, melt preserves and yolk and water and brush on pastry.
9. Bake in 425 deg. oven 40 min. or until golden.

Apple Pie Cake

• 1 pk Cake mix; yellow
• 3 Eggs
• 1/2 ts Lemon extract
• 1 Jar apple pie; filling Topping
• 1/4 c Butter; or marg.
• 1/2 c Sugar
• 1/2 c Flour
• Cinnamon(optional)

1. Mix the Cake mix, eggs,lemon and Apple pie filling.
2. Pour batter into a 13x9 greased pan.
3. Bake at 375 degrees for 22-28 minutes

Applescotch Pie

• 5 c Apples (tart); (note below) And thinly sliced
• 1 c Brown sugar; firmly packed
• 1/4 c Water
• 1 tb Lemon juice
• 1/4 c All-purpose flour
• 2 tb Granulated sugar
• 1/2 ts Salt
• 1 ts Vanilla
• 3 tb Butter or margarine
• 2 Pie crust shells (9"); -unbaked

1. Mix together the apples, brown sugar water and lemon juice in a 2-quart sauce pan.
2. Mix together the flour, granulated sugar and salt; stir into apple mixture.
3. Boil and stir 1 minute; remove from heat.
4. Stir in the vanilla and butter or margarine.
5. Preheat oven to 425-degrees.
6. Prepare pastry (or use store-bought).
7. Turn apple mixture into pastry-lined pie plate.

Banana Caramel Pie

• 1 (9 inch) prepared graham cracker crust
• 1 (14 ounce) can sweetened condensed milk
• 3 bananas
• 1 cup whipping cream
• 1/4 cup confectioners' sugar
• 2 (1.4 ounce) bars English toffee-flavored candy, crushed

1. Preheat oven to 325 degrees F (165 degrees C).
2. Fill a large saucepan with water and bring to a boil.
3. Pour sweetened condensed milk into a small baking dish.
4. Cover with aluminum foil.
5. Set dish in a larger baking pan.
6. Place pan on oven rack and pour boiling water into larger pan, to at least 1 inch deep.
7. Carefully slide rack back into oven.
8. Bake 1 hour, until milk is thick and caramelized.

1. Slice bananas and arrange on bottom of graham cracker crust.
2. Pour caramelized milk over bananas and allow to cool 30 minutes.
3. In a medium bowl, whip cream until soft peaks form.
4. Add confectioners' sugar and continue to whip until stiff.
5. Spread over cooled caramel.
6. Sprinkle with crushed toffee.
7. Chill 3 hours before serving.

Caramel Apple Pie

• 2 9 inch pie crust
• 6 c Apples; peeled and sliced
• 3/4 c Sugar
• 1/4 c Flour
• 1/4 ts Salt
• 2 tb Butter
• 1/3 c Caramel topping
• 4 tb Pecans; chopped

1. Line 9" pie pan with pie dough.
2. Combine apples, sugar, flour and salt in a big bowl.
3. Lightly toss.
4. Spoon apple mixture into pie crust lined pan.
5. Dot with butter.
6. Top with the other crust and flute edges.
7. Cut slits in several places.
8. Bake for 35-45 minutes or until apples are tender.
9. Remove pie from oven.
10. Immediately drizzle the caramel ice cream topping over pie and sprinkle with pecans.

Caramel Nut Angel Pie

• 1 Pie shell
• 2 Egg whites
• 1 qt Coffee ice cream
• 1/4 ts Salt
• 1 qt Chocolate ice cream
• 1/4 c Sugar
• 1 1/2 c Almonds, finely chopped; or -pecans

• 2 tb Butter
• 1/2 ts Vanilla
• 1/2 c Brown sugar, packed
• 2 tb Nuts
• 1/4 c Half and half

1. Beat whites to soft peaks.
2. Gradually add sugar, 1 tablespoon at a time, beating 1 minute after each addition to form a stiff meringue.
3. Fold in nuts .
4. Spread into well-buttered 9-inch pie pan w/ sides extending over the rim.
5. Bake 10 minutes or untill lightly browned.
6. Remove & cool.
7. Fill w/ icecream; cover tightly; freeze.

1. In saucepan, melt butter; stir in sugar and cook until dissolved.
2. Slowly mix in half & half and cook one minute, stirring constantly.
3. Stir in vanilla & nuts; cool slightly.
4. When ready to serve, pour over the frozen pie.

Chocolate Turtle Pie

• 1/4 c Caramel ice cream topping
• 6 oz Graham cracker crust
• 1/2 c Pecans; chopped
• 2 pk 4 oz chocolate pudding; -cook and serve variety
• 3 c Milk
• Cool whip

1. Spread caramel topping on bottom of crust.
2. Sprinkle with pecans.
3. Refrigerate.
4. Stir pudding mixes into milk in medium saucepan.
5. Stirring constantly, cook on medium heat until mixture comes to full boil.
6. Remove from heat.
7. Cool 5 minutes, stirring twice.
8. Pour into crust.
9. Place plastic wrap on surface of filling.
10. Refrigerate 3 hours or until set.
11. Garnish with cool whip.

Downside-up Apple Pie

• Double 9" crust pie
• 6 md Tart apples
  
• 1 tb Fresh lemon juice
• 1/4 c Brown sugar,* packed
  
• 2 tb Flour
  
• 1 ts Cinnamon
• 1/2 ts Nutmeg
• 1/4 ts Salt * May want to try brown sugar substitute instead.

• 3 tb Soft butter
• 1/2 c Brown sugar,*packed
• 1/2 c Pecan halves

Frozen Peanut Butter Pie with Caramel Sauce

• 1/4 c (1/2 stick) unsalted butter
• 1/2 c (or more) whipping cream
• 1/2 c Packed dark brown sugar
• 1/2 c Sugar
• 2 T Light corn syrup
• 1 t Vanilla extract

• Nonstick vegetable oil spray
• 1 pk (9-oz) chocolate wafer -cookies
• 5 T Butter, melted

• 1 pk (8-oz) cream cheese, -room temperature
• 1 c Sugar
• 1 c Crunchy peanut butter (do -not use old-fashioned style -or freshly ground)
• 1 c Chilled whipping cream
• 2 T Vanilla extract

• 1/2 c Whipping cream
• 10 oz Semisweet chocolate, chopped
• 1/2 c Chopped roasted peanuts

1. Melt butter in heavy medium saucepan over medium heat.
2. Add 1/2 C whipping cream, both sugars and corn syrup and bring to boil, stirring frequently.
3. Reduce heat and simmer until slightly thickened, stirring occasionally, about 5 minutes.
4. Mix in vanilla extract.
5. Cool. (Sauce can be prepared 1 day ahead. Cover and chill.)

1. Spray 9-inch-diameter glass pie dish with nonstick vegetable oil spray.
2. Finely grind chocolate wafer cookies in processor.
3. Transfer cookie crumbs to bowl.
4. Add 5 T melted butter and stir until moist crumbs form.
5. Press crumb mixture onto bottom and up sides of prepared dish.
6. Place crust in freezer.

1. Using electric mixer, beat cream cheese and sugar in large bowl until smooth.
2. Beat in peanut butter.
3. Using electric mixer fitted with clean dry beaters, beat whipping cream and vanilla extract in medium bowl to stiff peaks.
4. Fold cream into peanut butter mixture.
5. Mound filling into chilled crust.
6. Smooth top.
7. Freeze overnight.

1. Bring whipping cream to simmer in heavy medium saucepan.
2. Add chopped semisweet chocolate and stir until melted and smooth.
3. Cool to lukewarm.
4. Spoon glaze over filling.
5. Sprinkle with chopped peanuts.
6. Freeze until chocolate sets, about 30 minutes. (Can be prepared 3 days ahead. Keep frozen.)

1. Let pie stand 20 minutes at room temperature.
2. Using warm knife, cut pie into wedges.
3. Place pie on plates.
4. Bring sauce to simmer, thinning with more cream if necessary.
5. Spoon warm sauce around pie and serve.

Velvet Smooth Cream Pies

• 3/4 c C and H Granulated Sugar
• 1/3 c All-purpose flour
• 1/4 ts Milk 2 Eggs; or 3 -Egg yolks
• 1 tb butter or margarine
• 1 ts vanilla
• 1 9" pastry shell (baked and cooled)

1. In a saucepan mix sugar, flour and salt.
2. Add milk and eggs.
3. Beat with a whisk until smooth.
4. Bring to boil over medium heat stirring constantly.
5. Continue cooking and stirring until smooth and thickened.
6. Remove from heat, stir in butter and vanilla.

1. Pour into pastry shell.
2. Chill until set.

BANANA CREAM PIE:

• Make a base filling; cool.
• Slice 2 or 3 large bananas in bottom of baked pie shell; add cooled filling and chill.
• Serve with Whipped Cream Topping.

BUTTERSCOTCH CREAM PIE:

• Use 3/4 cup firmly packed C and H Golden or Darn Brown Sugar instead of granulated sugar in basic filling recipe; increase butter to 3 tablespoons.
• Top with Tall 'N' Tender meringue (see separate recipe) or chill and serve with Whipped Cream Topping.

TALL 'N' TENDER meringue:

1. Beat 3 egg whites with 1/8 teaspoon salt until foamy throughout.
2. Gradually beat in 1/2 cup C and H Granulated or Superfine Sugar; beating until meringue will hold up in stiff points.
3. Spread over warm filling in swoops and swirls, making sure it seals to edge of crust all around.
4. Bake at 350 degrees for 10 to 12 minutes, until nicely browned.
5. Cool, not in a draft.

COCONUT CREAM PIE:

• Stir 1 cup flaked coconut into basic filling before pouring into baked pie shell.
• Top with Tall 'N' Tender meringue or chill and serve with Whipped Cream Topping.
• Garnish with toasted coconut, if desired.

CHOCOLATE CREAM PIE:

• Make basic filling; add 1/2 cup semi-sweet chocolate pieces to hot, cooked filling in saucepan.
• Stir until completely melted.
• Pour into baked shell; chill.
• Spread with Whipped Cream Topping; garnish with shaved chocolate.

MICROWAVE DIRECTIONS:

• Combine sugar, flour and salt in deep 2 quart glass mixing bowl.
• Add eggs and milk.
• Beat with whisk until smooth.
• Microwave at full power 8 minutes, stirring 3 times.
• Precede {sic} as recipe directs.