Sauce:
50 grams butter
1/4 cup flour
0.9 liters milk
1/2 cup dry white wine
1/2 teaspoon salt
Spinach Mixture:
2 - 3 tablespoons olive oil
1/2 cup finely chopped shallots (or two small red onions)
4 large garlic cloves, finely chopped (or minced garlic)
2 packages chopped frozen spinach
1 package of pine nuts, toasted (or browned in a pan, no oil)
1 1/2 packages small mushrooms, sliced
Lasagna:
1 package no cook lasagna noodles (you will probably use approx. 15)
3 1/2 cups ricotta cheese (or two containers)
1 cup freshly grated Parmesan cheese
juice from 1/2 fresh lemon
1 large egg
2 cups mozzarella cheese (or use Fontina)
2 small jars green pesto
Preparation:
For sauce:
Melt butter in heavy large saucepan over medium heat. Add flour and whisk 1 minute (do not brown). Add milk and wine and whisk until smooth. Cook until sauce thickens and comes to boil, whisking constantly, 4 to 5 minutes. Remove from heat. Season sauce to taste with pepper.
For spinach:
Heat oil in large saucepan or pot over medium-high heat. Add shallots (I used red onions), mushrooms, and garlic. Sauté until shallots and mushrooms soften, about 4 minutes. Thaw frozen chopped spinach in microwave (don't overcook); drain/press excess liquid from spinach. Place spinach in pan with shallot/mushroom mixture, toss often, about 2-3 minutes. Place mixture in colander, drain or press out excess liquid from mixture. Mix in toasted pinenuts and season spinach/mushroom mixture to taste with pepper and salt.
For lasagna:
Preheat oven to 200C. Spray 13 x 9 x 2- inch glass baking dish. Mix ricotta, 1 cup Parmesan, and lemon juice in medium bowl. Season to taste with salt. Mix in egg.
Spread 1/2+ cup sauce thinly over bottom of prepared dish. Top with 3 noodles, arranged side by side and covering most of bottom of dish. Spread part of spinach mixture over (about 1+ cup). Sprinkle with 1/3 cup Mozzarella. Top with 3 noodles and part of ricotta mixture. Drop pesto over by teaspoonfuls, spacing drops evenly apart. Continue layering with 3 noodles, remaining spinach mixture, Mozzarella, 3 more noodles, ricotta mixture, then pesto, repeat until finished. Top with last 3 noodles. Spread remaining sauce over; sprinkle with remaining Mozzarella and extra shredded Parmesan. Bake for 35-45 minutes until lasagna is brown on top and bubbly (you can also cover with foil for 45 minutes, and then remove foil and broil until brown) Let stand 15 -20 minutes to firm.
From: Jennifer van L.
Tuesday, June 14, 2011
Monday, May 16, 2011
Pumpkin Bread
This quick bread freezes well. Serve plain or with butter or Margarine. Yummy.
1 3/4 cups sifted all-purpose flour (patent bloem) + 1/4 cup + 2 TBSP
1/4/ teaspoon baking powder (bakpoeder)
1 teaspoon baking soda (maagzout)
1 teaspoon salt
1 teaspoon cinnamon (kaneel)
1/4 teaspoon allspice (piment)
1 1/3 cups brown sugar (lichtbruine basterdsuiker)
1/2 cup dik sap
1/3 cups shortening or softened butter or margarine
2 eggs
1/2 teaspoon vanilla
1/2 cup carrots
1 cup pumpkin puree
1/3 cup milk or water
1 cup walnuts, coarsely chopped (walnoten)
1/2 cup raisins, coarsely chopped (blauwe rozijnen)
Preheat the oven to 320 degrees F. Sift the flour, baking powder, baking soda, salt, cinnamon, and allspice into a bowl. In another bowl or food processor, cream the brown sugar and the shortening, butter or margarine together, add the eggs mix thoroughly. Stir or blend in the vanilla and pumpkin puree. Add the dry ingredients and water or milk in two parts alternating between dry and wet ingredients. Don’t over beat. Fold in the nuts and raisins with a food processor, pulse two or three times. Turn into a well-buttered 9-in. by 5-in. by 3-in loaf pan with the bottom lined with butter baking paper and bake for 1 hour or until a toothpick comes out clean and the bread has shrunk from the side of the tin. Don’t worry if the top splits. Remove the bread from the oven and let stand for 5 minutes. Turn out and let cool on a wire rack.
From: Cheryl
1 3/4 cups sifted all-purpose flour (patent bloem) + 1/4 cup + 2 TBSP
1/4/ teaspoon baking powder (bakpoeder)
1 teaspoon baking soda (maagzout)
1 teaspoon salt
1 teaspoon cinnamon (kaneel)
1/4 teaspoon allspice (piment)
1 1/3 cups brown sugar (lichtbruine basterdsuiker)
1/2 cup dik sap
1/3 cups shortening or softened butter or margarine
2 eggs
1/2 teaspoon vanilla
1/2 cup carrots
1 cup pumpkin puree
1/3 cup milk or water
1 cup walnuts, coarsely chopped (walnoten)
1/2 cup raisins, coarsely chopped (blauwe rozijnen)
Preheat the oven to 320 degrees F. Sift the flour, baking powder, baking soda, salt, cinnamon, and allspice into a bowl. In another bowl or food processor, cream the brown sugar and the shortening, butter or margarine together, add the eggs mix thoroughly. Stir or blend in the vanilla and pumpkin puree. Add the dry ingredients and water or milk in two parts alternating between dry and wet ingredients. Don’t over beat. Fold in the nuts and raisins with a food processor, pulse two or three times. Turn into a well-buttered 9-in. by 5-in. by 3-in loaf pan with the bottom lined with butter baking paper and bake for 1 hour or until a toothpick comes out clean and the bread has shrunk from the side of the tin. Don’t worry if the top splits. Remove the bread from the oven and let stand for 5 minutes. Turn out and let cool on a wire rack.
From: Cheryl
Tuesday, April 19, 2011
Egyptische smaakmaker
• 50 g blanke hazelnoten
• 25 g korianderzaad
• 3 eetl. sesamzaad
• 2 eetl. komijnzaad
• 1 eetl. zwarte peperkorrels
• 1 theel. venkelzaad
• 1 theel. gedroogde munt
• 1 theel. zeezout
Rooster de hazelnoten lichtbruin in een zware pan boven hoog vuur, pas op dat ze niet verbranden.
Laat ze volledig afkoelen.
Doe hetzelfde met alle andere zaden (per soort) en de peperkorrels.
De munt en het zeezout hoef je dus niet te roosteren.
Laat alles volledig afkoelen.
Mix alles door elkaar en gebruik een vijzel of blender om het te malen.
Hou het mengsel redelijk grof, het moet geen pasta worden.
Bewaar het in een luchtdicht potje op een koele plaats.
Dukkah is een mix van kruiden, specerijen en noten en echt heerlijk om te dippen. Stukje brood, beetje olijfolie en dan veel dukkah.
In Egypte wordt het door straatverkopers verkocht in kleine puntzakjes met stukjes pitabrood erbij. De klanten dippen het pitabrood in een grote kom olijfolie die bij het kraampje staat en vervolgens in hun dukkah.
Tot mijn grote teleurstelling was de dukkah echter uit het assortiment gehaald. Nu kun je dukkah ook wel op andere plekken kopen, maar die smaken dan natuurlijk weer net iets anders. Dan maar zelf maken dus. Eenmaal gemaakt kun je deze mix zeker een maand bewaren, tenzij je net zo gek bent op dukkah als ik natuurlijk!
Van: Lyn
• 25 g korianderzaad
• 3 eetl. sesamzaad
• 2 eetl. komijnzaad
• 1 eetl. zwarte peperkorrels
• 1 theel. venkelzaad
• 1 theel. gedroogde munt
• 1 theel. zeezout
Rooster de hazelnoten lichtbruin in een zware pan boven hoog vuur, pas op dat ze niet verbranden.
Laat ze volledig afkoelen.
Doe hetzelfde met alle andere zaden (per soort) en de peperkorrels.
De munt en het zeezout hoef je dus niet te roosteren.
Laat alles volledig afkoelen.
Mix alles door elkaar en gebruik een vijzel of blender om het te malen.
Hou het mengsel redelijk grof, het moet geen pasta worden.
Bewaar het in een luchtdicht potje op een koele plaats.
Dukkah is een mix van kruiden, specerijen en noten en echt heerlijk om te dippen. Stukje brood, beetje olijfolie en dan veel dukkah.
In Egypte wordt het door straatverkopers verkocht in kleine puntzakjes met stukjes pitabrood erbij. De klanten dippen het pitabrood in een grote kom olijfolie die bij het kraampje staat en vervolgens in hun dukkah.
Tot mijn grote teleurstelling was de dukkah echter uit het assortiment gehaald. Nu kun je dukkah ook wel op andere plekken kopen, maar die smaken dan natuurlijk weer net iets anders. Dan maar zelf maken dus. Eenmaal gemaakt kun je deze mix zeker een maand bewaren, tenzij je net zo gek bent op dukkah als ik natuurlijk!
Van: Lyn
Friday, March 11, 2011
Chineese Braised spareribs
Ingredients for Chicken or veggie stock:
Rock sugar or brown sugar
Soya sauce Westchester sauce (lea and perreins)
Hot sauce, hoisin sauce, Ginger cumin powder, garlic, onions paprika powder, salt, pepper (put anything in the soup that you think can make it taste better)
Then In a soup pot for 4 slabs of ribs braises them. Meaning let them simmer for 2 hours.
Then drain and grill with the following bbq sauce. Can be used as a standard for yr basic BBQ sauce
Remove the ribs or meat or chicken from broth and grill. With the following sauce
BBQ sauce
Dried apricot or fresh or jam about 250gm or more (go to taste I don't measure)
4 whole cloves garlic
4table brown sugar
Lea and Perrin sauce, soya sauce orange or mandarin juice
Hot sauce maak niet uit!!!!!! What type
Rose wine or white not red, tomato paste big helping tablespoon coca powder, cumin and fennel seed
Mix that together in pot for 30 minutes.
That's it
Grill to when done. Can be done ahead of time. And for our 4th It's re-cooked and we just add the sauce.
From: Linette
Rock sugar or brown sugar
Soya sauce Westchester sauce (lea and perreins)
Hot sauce, hoisin sauce, Ginger cumin powder, garlic, onions paprika powder, salt, pepper (put anything in the soup that you think can make it taste better)
Then In a soup pot for 4 slabs of ribs braises them. Meaning let them simmer for 2 hours.
Then drain and grill with the following bbq sauce. Can be used as a standard for yr basic BBQ sauce
Remove the ribs or meat or chicken from broth and grill. With the following sauce
BBQ sauce
Dried apricot or fresh or jam about 250gm or more (go to taste I don't measure)
4 whole cloves garlic
4table brown sugar
Lea and Perrin sauce, soya sauce orange or mandarin juice
Hot sauce maak niet uit!!!!!! What type
Rose wine or white not red, tomato paste big helping tablespoon coca powder, cumin and fennel seed
Mix that together in pot for 30 minutes.
That's it
Grill to when done. Can be done ahead of time. And for our 4th It's re-cooked and we just add the sauce.
From: Linette
Steamed Fish Recipe (Chinese Steamed Fish)
Link: http://rasamalaysia.com/steamed-fish-recipe/
By rasamalaysia
Ingredients:
1 live fish (about 1.5 lb or less)
2 inches ginger (peeled and cut into thin strips)
1 stalk scallion (cut into 2-inch length, and then cut into thin silken threads)
Some cilantro leaves
2 tablespoons cooking oil
1 tablespoon shaoxing wine or rice wine
Steamed Fish Soy Sauce Mixture:
4 tablespoons light soy sauce
2 tablespoons shaoxing wine or rice wine
2 tablespoons water
1/4 teaspoon sesame oil
3 dashes white pepper powder
2 tablespoons rock sugar (grind into powder form) or to taste
Method:
Clean the fish properly (remove scales, guts, gills, etc.) and pat dry. Blend the soy sauce mixture in a small bowl and set aside.
Lay the fish on a plate and drizzle 1 tablespoon shaoxing (or rice) wine on top of the fish. Top the fish with 1/2 of the cut ginger strips.
Heat up a wok with enough water for steaming. Wait for the water to boil. As soon as it boils, place your fish inside the wok, propped up with a small inverted bowl or a couple of wooden blocks (meant for steaming). Cover your wok tightly and set your kitchen alarm for 8 minutes.
As soon as the fish is done steaming, transfer it out from the wok. Discard the fish water and ginger strips. Lay the remaining ginger strips on top of the fish.
Heat up a pan over high heat and add 2 tablespoons of cooking oil, swirl around until it’s hot. Pour the hot oil over the steamed fish. Put the pan back onto the stove, add the soy sauce mixture and stir well. As soon as the sauce bubbles up and boils, pour the soy sauce over the fish. Topped with scallions and cilantro leaves and serve the steamed fish immediately with white rice.
From: Meg
By rasamalaysia
Ingredients:
1 live fish (about 1.5 lb or less)
2 inches ginger (peeled and cut into thin strips)
1 stalk scallion (cut into 2-inch length, and then cut into thin silken threads)
Some cilantro leaves
2 tablespoons cooking oil
1 tablespoon shaoxing wine or rice wine
Steamed Fish Soy Sauce Mixture:
4 tablespoons light soy sauce
2 tablespoons shaoxing wine or rice wine
2 tablespoons water
1/4 teaspoon sesame oil
3 dashes white pepper powder
2 tablespoons rock sugar (grind into powder form) or to taste
Method:
Clean the fish properly (remove scales, guts, gills, etc.) and pat dry. Blend the soy sauce mixture in a small bowl and set aside.
Lay the fish on a plate and drizzle 1 tablespoon shaoxing (or rice) wine on top of the fish. Top the fish with 1/2 of the cut ginger strips.
Heat up a wok with enough water for steaming. Wait for the water to boil. As soon as it boils, place your fish inside the wok, propped up with a small inverted bowl or a couple of wooden blocks (meant for steaming). Cover your wok tightly and set your kitchen alarm for 8 minutes.
As soon as the fish is done steaming, transfer it out from the wok. Discard the fish water and ginger strips. Lay the remaining ginger strips on top of the fish.
Heat up a pan over high heat and add 2 tablespoons of cooking oil, swirl around until it’s hot. Pour the hot oil over the steamed fish. Put the pan back onto the stove, add the soy sauce mixture and stir well. As soon as the sauce bubbles up and boils, pour the soy sauce over the fish. Topped with scallions and cilantro leaves and serve the steamed fish immediately with white rice.
From: Meg
Colonial Times Apple-Cranberry Pie with Cornmeal Crust
http://www.epicurious.com/recipes/food/printerfriendly/Colonial-Times-Apple-Cranberry-Pie-with-Cornmeal-Crust-827
Thanks to the native Wampanoags, the Pilgrims who landed at Plymouth Rock in 1620 were quickly introduced to such important New World foods as cranberries and corn. The newcomers returned the favor by planting apples, which flourished and were soon available in many American varieties. This wonderful holiday pie, with its cornmeal crust and mixed-fruit filling, celebrates that early culinary sharing. It's a delicious combination of some of our most traditional American flavors.Yield: Serves 6
Ingredients:
Crust
2 cups all purpose flour
3/4 cup yellow cornmeal
5 tablespoons sugar
1 1/4 teaspoons pumpkin pie spice
1/2 teaspoon salt
3/4 cup plus 2 tablespoons solid vegetable shortening, room temperature
6 tablespoons (about) buttermilk
Filling
1 cup fresh cranberries
1 cup plus 2 tablespoons sugar
2 teaspoons pumpkin pie spice
3 pounds Pippin apples, peeled, cored, cut into 1/2-inch thick slices
1/2 cup dried currants
5 tablespoons all purpose flour
Buttermilk and Rum raisin ice cream
Preparation:
For crust: Mix first 5 ingredients in processor. Add shortening and cut in until mixture resembles coarse meal. Blend in enough buttermilk by tablespoons to form dough that begins to clump together. Gather dough into ball; divide in half. Flatten each half into disk. Wrap each disk in plastic and chill 45 minutes. (Can be made 1 day ahead.)
For filling: Position rack in lowest third of oven and preheat to 375°F. Coarsely chop cranberries with sugar and pumpkin pie spice in processor. Transfer mixture to large bowl. Add apples, currants and flour and toss well.
Roll out 1 dough disk between sheets of waxed paper to 13-inch round. Peel off top sheet of paper; invert dough into 9 1/2-inch-diameter deep-dish glass pie dish. Peel off paper. Fold under overhanging dough to form double-thick edge. Crimp edge. Roll out remaining dough disk on lightly floured surface to 1/8-inch-thick round. Using 3-inch-long leaf cookie cutter, cut out leaves. Using knife, mark veins in leaves. Slightly mound filling in pie dish. Arrange leaves around edge of pie and all over top, overlapping decoratively. Brush pastry all over with buttermilk.
Place pie on baking sheet. Bake 45 minutes. Cover pie with foil and continue baking until juices bubble thickly and crust browns, about 35 minutes more. Transfer pie to rack and cool 1 hour. Serve warm or at room temperature with ice cream.
Contributed by Terry B.
Thanks to the native Wampanoags, the Pilgrims who landed at Plymouth Rock in 1620 were quickly introduced to such important New World foods as cranberries and corn. The newcomers returned the favor by planting apples, which flourished and were soon available in many American varieties. This wonderful holiday pie, with its cornmeal crust and mixed-fruit filling, celebrates that early culinary sharing. It's a delicious combination of some of our most traditional American flavors.Yield: Serves 6
Ingredients:
Crust
2 cups all purpose flour
3/4 cup yellow cornmeal
5 tablespoons sugar
1 1/4 teaspoons pumpkin pie spice
1/2 teaspoon salt
3/4 cup plus 2 tablespoons solid vegetable shortening, room temperature
6 tablespoons (about) buttermilk
Filling
1 cup fresh cranberries
1 cup plus 2 tablespoons sugar
2 teaspoons pumpkin pie spice
3 pounds Pippin apples, peeled, cored, cut into 1/2-inch thick slices
1/2 cup dried currants
5 tablespoons all purpose flour
Buttermilk and Rum raisin ice cream
Preparation:
For crust: Mix first 5 ingredients in processor. Add shortening and cut in until mixture resembles coarse meal. Blend in enough buttermilk by tablespoons to form dough that begins to clump together. Gather dough into ball; divide in half. Flatten each half into disk. Wrap each disk in plastic and chill 45 minutes. (Can be made 1 day ahead.)
For filling: Position rack in lowest third of oven and preheat to 375°F. Coarsely chop cranberries with sugar and pumpkin pie spice in processor. Transfer mixture to large bowl. Add apples, currants and flour and toss well.
Roll out 1 dough disk between sheets of waxed paper to 13-inch round. Peel off top sheet of paper; invert dough into 9 1/2-inch-diameter deep-dish glass pie dish. Peel off paper. Fold under overhanging dough to form double-thick edge. Crimp edge. Roll out remaining dough disk on lightly floured surface to 1/8-inch-thick round. Using 3-inch-long leaf cookie cutter, cut out leaves. Using knife, mark veins in leaves. Slightly mound filling in pie dish. Arrange leaves around edge of pie and all over top, overlapping decoratively. Brush pastry all over with buttermilk.
Place pie on baking sheet. Bake 45 minutes. Cover pie with foil and continue baking until juices bubble thickly and crust browns, about 35 minutes more. Transfer pie to rack and cool 1 hour. Serve warm or at room temperature with ice cream.
Contributed by Terry B.
Pumpkin Pie Recipe
Pumpkin Pie Recipe
http://www.joyofbaking.com/pumpkinpie.html
Ingredients:
Pate Brisee (Short Crust Pastry):
1 1/4 cups (175 grams) all-purpose flour
1/2 teaspoon salt
1 tablespoon (14 grams) granulated white sugar
1/2 cup (113 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces
1/8 to 1/4 cup (30 - 60 ml) ice water
Pecan and Gingersnap Layer: (optional)
1/4 cup (25 grams) pecans, toasted and ground
1/4 cup (25 grams) gingersnap cookies, crushed
Pumpkin Filling:
3 large eggs
2 cups fresh pumpkin puree or 1 - 15 ounce can (425 grams) pure pumpkin
1/2 cup (120 ml) heavy whipping cream
1/2 cup (110 grams) light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
Maple Whipped Cream:
1 cup (240 ml) heavy whipping cream
1 1/2 tablespoons pure maple syrup
Preparation:
Pate Brisee: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.
Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using. This will chill the butter and relax the gluten in the flour.
After the dough has chilled sufficiently, place on a lightly floured surface, and roll into a 13 inch (33 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and tuck the overhanging pastry under itself. Use a fork to make a decorative border. Alternatively, you can trim the pastry to the edge of the pie pan. With the remaining pastry make decorative cut-outs (leaves, pumpkins, etc.) and with a little water, attach them around the lip of the pie pan. Refrigerate the pastry, covered with plastic wrap, for about 30 minutes before pouring in the filling
Pecan and Gingersnap Layer: Toast pecans in a 350 degree F (180 degree C) oven for 8 minutes or until lightly browned and aromatic. Cool and then place the pecans in a food processor and process until finely ground. Combine the ground pecans with the crushed gingersnap cookies. Press this mixture evenly onto the bottom and up the sides of the unbaked pie crust. Cover and return the pastry to the refrigerator while you make the pumpkin filling.
Increase the oven temperature to 375 degrees F (190 degrees C) and place rack in bottom third of the oven.
Make the Pumpkin Filling: In a large bowl lightly whisk the eggs. Add the remaining ingredients and stir to combine. Pour the mixture into the prepared pie shell and place on a large baking pan to catch any spills. Bake the pie for about 45 to 55 minutes or until the filling is set and the crust has browned (the center will still look wet). (A knife inserted about 1 inch (2.54 cm) from side of pan will come out almost clean.)
Place the baked pie on a wire rack to cool. Serve at room temperature with maple whipped cream. Store any leftovers in the refrigerator.
Makes one 9 inch (23 cm) pie.
Make the Maple Whipped Cream:
Place the heavy whipping cream and maple syrup in bowl of your electric mixer. With the whisk attachment, whip the cream until soft peaks form
Contributed by Terry B.
http://www.joyofbaking.com/pumpkinpie.html
Ingredients:
Pate Brisee (Short Crust Pastry):
1 1/4 cups (175 grams) all-purpose flour
1/2 teaspoon salt
1 tablespoon (14 grams) granulated white sugar
1/2 cup (113 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces
1/8 to 1/4 cup (30 - 60 ml) ice water
Pecan and Gingersnap Layer: (optional)
1/4 cup (25 grams) pecans, toasted and ground
1/4 cup (25 grams) gingersnap cookies, crushed
Pumpkin Filling:
3 large eggs
2 cups fresh pumpkin puree or 1 - 15 ounce can (425 grams) pure pumpkin
1/2 cup (120 ml) heavy whipping cream
1/2 cup (110 grams) light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
Maple Whipped Cream:
1 cup (240 ml) heavy whipping cream
1 1/2 tablespoons pure maple syrup
Preparation:
Pate Brisee: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.
Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using. This will chill the butter and relax the gluten in the flour.
After the dough has chilled sufficiently, place on a lightly floured surface, and roll into a 13 inch (33 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and tuck the overhanging pastry under itself. Use a fork to make a decorative border. Alternatively, you can trim the pastry to the edge of the pie pan. With the remaining pastry make decorative cut-outs (leaves, pumpkins, etc.) and with a little water, attach them around the lip of the pie pan. Refrigerate the pastry, covered with plastic wrap, for about 30 minutes before pouring in the filling
Pecan and Gingersnap Layer: Toast pecans in a 350 degree F (180 degree C) oven for 8 minutes or until lightly browned and aromatic. Cool and then place the pecans in a food processor and process until finely ground. Combine the ground pecans with the crushed gingersnap cookies. Press this mixture evenly onto the bottom and up the sides of the unbaked pie crust. Cover and return the pastry to the refrigerator while you make the pumpkin filling.
Increase the oven temperature to 375 degrees F (190 degrees C) and place rack in bottom third of the oven.
Make the Pumpkin Filling: In a large bowl lightly whisk the eggs. Add the remaining ingredients and stir to combine. Pour the mixture into the prepared pie shell and place on a large baking pan to catch any spills. Bake the pie for about 45 to 55 minutes or until the filling is set and the crust has browned (the center will still look wet). (A knife inserted about 1 inch (2.54 cm) from side of pan will come out almost clean.)
Place the baked pie on a wire rack to cool. Serve at room temperature with maple whipped cream. Store any leftovers in the refrigerator.
Makes one 9 inch (23 cm) pie.
Make the Maple Whipped Cream:
Place the heavy whipping cream and maple syrup in bowl of your electric mixer. With the whisk attachment, whip the cream until soft peaks form
Contributed by Terry B.
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