Wednesday, July 31, 2013

July 31,2013 recipes for Wednesday

Kris Roup shared My Honeys Place's photo.
Pineapple Pecan Cake with Cream Cheese Frosting

More Recipes: http://MyHoneysPlace.com/

Ingredients
... 2 cups flour
2 cups sugar
2 teaspoons baking soda
2 eggs
20 oz can crushed pineapple with juice
1 cup chopped pecans (optional)
Icing:
1 stick butter, softened
1 8oz cream cheese softened
2 cups confectioners sugar
1 tablespoon vanilla

Direction

Cake: Mix the dry ingredients. Add in the eggs, pineapple along with its juice, and the pecans.Stir just until moistened. Pour into a buttered 9x13 inch baking pan. Bake in a preheated 350 degree oven for about 35 minutes or until toothpick comes out clean. Cool completely. Make Icing: Combine cream cheese, butter, confectioners sugar, and vanilla. Beat until smooth. Frost cake using all the frosting.
Mary Reese shared Welcome Home's photo.
My Mom made these with every kind of fruit you can imagine. Sometimes we had blueberry, raspberry, or peach... but my favorite was always strawberry. That's wha...t I am featuring today but feel free to change them to what you have on hand.

Strawberry Hand Pies

For the dough:
... 3 cups all-purpose flour
1/4 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 stick (4 oz) butter, softened
1 cup sugar
1 egg
3 oz cream cheese, softened
3 tbsp cream
1 tsp vanilla extract

For the filling:
4 cups strawberries, washed, hulled, and sliced
2 tablespoons cornstarch
1/3 cup sugar (or more, to taste)

Baking and Glazing:
1 egg white, lightly beaten
2 tablespoon sugar
1-1/2 cup powdered sugar
3-4 tablespoons milk

Pies: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In the large bowl of a stand mixer, combine the butter and sugar and cream them together until light and fluffy. Add the egg and beat to combine, then add the cream cheese and vanilla. Beat until everything is incorporated, then scrape down the bottom and sides of the bowl.

Add the flour mixture and beat on low speed until incorporated. Scrape the dough out onto a sheet of cling wrap and wrap it tightly into a flat disc. Refrigerate the dough for at least 1 hour. (Can be made several days ahead of time and kept in the refrigerator.)

Filling: When you’re almost ready to assemble the pies, place the sliced strawberries in a bowl and sprinkle the cornstarch and sugar over them and stir. Let them sit and get juicy.

When the dough has chilled, preheat the oven to 375 degrees. Lightly flour your work surface, then roll the dough out until it is about 1/8” thick. Make sure to lift and rotate it occasionally to make sure it’s not sticking on the bottom. Use a round cutter between 5-6” across to cut out large circles. (You can also trace around a bowl using a paring knife if you don't have a cutter large enough.)

Transfer the circles to a baking sheet lined with parchment paper. Place several spoonfuls of strawberry mixture in the middle of each pie. Fold the dough in half and crimp the edges with a fork to seal them together. If your dough starts to get too soft, refrigerate it briefly until you can work with it again.

Brush the tops of the pies with egg white and a sprinkling of sugar. Use a sharp knife to cut a few holes in the top to allow air to escape. Bake the pies at 375 for 20-25 minutes, until they're golden brown on top. Remove from the oven and let them cool completely on a wire rack.

Glaze: While the pies are cooling, mix together the powdered sugar and milk until you have a glaze that flows but holds its body. Drizzle the cooled pies with the glaze.

 
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