PAGES

Tuesday, October 23, 2012

Menu Plan: Cranberry Cream Pie Recipe!

I was so surprised when it started raining today. Usually I'm not quite so surprised about the weather because I love watching it. In jr high I used to dream of becoming a meterologist. Obviously that didn't happen, but I still find weather interesting. It's a warm rain, and that at least didn't surprise me. In fact, I should probably change into short sleeves before heading to the dentist!

I had to adjust my menu for the week already. We were going to have Mexican on Tues but due to a tight schedule I'm just scheduling leftovers. They're tasty too!

For your enjoyment, here's a pie we devoured last week. It's a cranberry pie I first wrote about when I did the Twelve Pies of Christmas a couple years ago. Here's finally the recipe. It's yummy! I originally got the recipe from Baker's Dozen Cookbook.


1 recipe Cream Cheese Pie Dough
1 1/2 c sugar
8 Tbls unsalted butter at room temperature
3 large eggs
8 tbls all-purpose flour
1/2 c buttermilk
1 1/2 tsp vanilla extract
2 c cranberries coarsely chopped

1. Make the pie dough, line a 9" pie pan with the dough and flute the edges. Cover loosely with plastic wrap and refrigerate 30 minutes.
2. Position a rack in the bottom third of the oven and preheat to 400F.
3. Remove the plasti wrap and line the pastry shell with parchment paper or aluminum foil, then fill with pie weights. Bake until the pastry seems set, about 15 minutes. Remove the foil and weights and set the pie shell aside on a baking sheet. Reduce the oven temperature to 350F.
4. In a medium bowl using an electric mixer beat the sugar and butter until well combined and sandy textured, about 1 minute. One at a time, beat in the eggs, beating well after each addition. Beat in the flour, then the buttermilk and vanilla. Stir in the cranberries. Pour into the pie shell.
5. Bake the pie on the baking sheet until the top is light gold and domed and the filling seems firm in the center when the pie is gently shaken, about 1 hour. If using frozen cranberries they will chill the filling; allow an extra few minutes to bake.
6. Transfer the pie to a wire cooling rack and cool completely. The pie can be stored, covered and refrigerated, for up to 2 days. Serve at room temperature.

Cream Cheese Pie Dough

8 tbls unsalted butter chilled and thinly sliced
4 oz cream cheese, chilled cut into pieces (for best results don't use reduced fat or all-natural. Supermarket varieties work just fine)
1/2 tsp sugar
pinch of salt
1 c unbleached all-purpose flour

1. In the bowl of a heavy-duty mixer fitted with the paddle beat the butter on medium speed until smooth, about 1 minute. Add the cream cheese and mix unitl well combined with the butter, about 1 minute. Beat in the sugar and salt. Add the flour and mix on low speed just until the dough holds together. Do not overbeat. Gather up the dough into a thick disk.
2. Wrap the dough in wax paper or plastic wrap. Refrigerate for at least 1 hour or up to overnight. If chilled until hard let the dough stand at room temperature for about 10 minutes to soften slightly before rolling.



Menu Plan!

Monday:
Lunch- fruit kabobs, vegetable-cheese kabobs
Supper- crockpot buffalo chicken and white cheddar sandwiches, vegetables, chips

Tuesday:
Lunch- vegetables, bread, dip, pudding
Supper- leftover chicken sandwiches

Wednesday-
Lunch: unknown
Supper: Souvlaki platter

Thursday-
Lunch: smashed avocado chickpea sandwiches
Supper: Vegetable Moo Shu Wraps

Friday-
Supper: Fish Chowder with Harvest Salad



No comments:

Pages