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Nov. 21st, 2009 07:13 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverlandIdaho Potato and Caramelized Onion Tart
1 large (about 9 ounces) Idaho Potato, peeled and thinly sliced
6 tablespoons (3/4 stick) butter, melted, divided use
1 teaspoon seasoned salt
2 large onions, thinly sliced
1 teaspoon granulated sugar
1 cup shredded Swiss cheese*
1/2 cup dry breadcrumbs (plain or seasoned)
Preheat oven to 375 degrees F.
In a small bowl, toss potato slices with 1 tablespoon of the melted butter and the salt.
Arrange the slices in a 10-inch tart pan with removable bottom, or 10-inch pie pan. Bake for 20 minutes.
While potatoes are baking, prepare the onions: In a small skillet, over medium heat, saute the onion in 3 tablespoons of the melted butter until soft and beginning to brown, about 5 minutes. Turn the heat down to low, sprinkle the onions with the sugar and continue to cook until onions are deep brown, but not burned or crispy, about 10 minutes, stirring occasionally.
When potatoes are done, remove from the oven (leave oven on) and spread the onion mixture over them. Sprinkle the top with the cheese.
In a small bowl, combine the breadcrumbs with the remaining 2 tablespoons of melted butter and sprinkle the mixture over the cheese.
Return the tart to the oven to bake an additional 10 to 15 minutes, until the cheese is melted and crumb topping is golden brown. Remove from the oven and let tart cool 5 minutes before serving.
Makes 6 servings.
* Substitute reduced fat Swiss cheese to reduce calories and fat.
Brickle Tickle Sweet Potato Pie
Ingredients:
Crust:
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
3/4 cup Crisco Butter Flavor Shortening (chilled)
5 to 6 teaspoons ice water
Filling for first layer:
1/2 cup sliced almonds
2 tablespoons maple syrup
2 tablespoons brown sugar
Filling for second layer:
1-1/4 cups mashed baked sweet potatoes (about 3-4 medium)
2/3 cup granulated sugar
1/4 cup maple syrup
3 egg yolks
1/2 cup heavy cream
6 tablespoons Crisco Butter Flavor Shortening, melted
1/2 cup toasted sweet coconut, crumbled
1/2 cup toffee bits
1 teaspoon pure vanilla extract
Topping:
3 egg whites
1/8 teaspoon salt
1 7-ounce jar marshmallow creme
Additional toasted sweet coconut to sprinkle over top
Directions:
Make crust:
1. In medium bowl, combine flour, salt, and sugar.
2. Cut in Crisco using pastry blender until mixture resembles small peas.
3. Sprinkle water over mixture one tablespoon at a time and mix until dough holds together.
4. Divide dough into 2 pieces: 2/3 of dough for crust and 1/3 of dough for decorative leaves around crust.
5. Press dough into 2 flattened rounds; lightly flour rolling surface and rolling pin.
6. Roll larger round into circle to fit 9-inch pie plate. Fold dough into quarters, unfold, and press into pie plate.
7. Roll other round and cut decorative leaves to place around outer crust, using ice water to attach.
8. Cover crust with plastic wrap and place in refrigerator while preparing filling.
Make first filling layer:
1. In medium sauce pan over medium high heat, combine almonds, maple syrup, and brown sugar.
2. Stir gently until mixture comes to full boil.
3. Boil 1 minute.
4. Turn out on to wax paper and cool.
Make second filing layer:
1. Heat oven to 350 F.
2. In medium bowl combine sweet potatoes, sugar, maple syrup, egg yolks, heavy cream, melted Crisco Butter Flavor Shortening, toasted crumbled coconut, toffee bits, and vanilla.
3. Mix until well blended. Set aside.
Make topping:
1. In medium bowl, beat egg whites and salt until soft peaks form.
2. Gradually add marshmallow creme.
3. Beat until stiff peaks form.
Assemble pie:
1. Remove pie crust from refrigerator.
2. Crumble first layer and sprinkle evenly over bottom of prepared crust.
3. Gently pour second layer over first layer.
4. Bake at 350 F for 45 minutes.
5. Increase oven temperature to 375 F.
6. Spread topping over filling, covering completely and sealing to edge of pie.
7. Bake at 375 F for 8 to 10 minutes until lightly browned.
8. Sprinkle with additional toasted coconut and serve.
9. Store any remaining pie loosely covered in refrigerator.
1 large (about 9 ounces) Idaho Potato, peeled and thinly sliced
6 tablespoons (3/4 stick) butter, melted, divided use
1 teaspoon seasoned salt
2 large onions, thinly sliced
1 teaspoon granulated sugar
1 cup shredded Swiss cheese*
1/2 cup dry breadcrumbs (plain or seasoned)
Preheat oven to 375 degrees F.
In a small bowl, toss potato slices with 1 tablespoon of the melted butter and the salt.
Arrange the slices in a 10-inch tart pan with removable bottom, or 10-inch pie pan. Bake for 20 minutes.
While potatoes are baking, prepare the onions: In a small skillet, over medium heat, saute the onion in 3 tablespoons of the melted butter until soft and beginning to brown, about 5 minutes. Turn the heat down to low, sprinkle the onions with the sugar and continue to cook until onions are deep brown, but not burned or crispy, about 10 minutes, stirring occasionally.
When potatoes are done, remove from the oven (leave oven on) and spread the onion mixture over them. Sprinkle the top with the cheese.
In a small bowl, combine the breadcrumbs with the remaining 2 tablespoons of melted butter and sprinkle the mixture over the cheese.
Return the tart to the oven to bake an additional 10 to 15 minutes, until the cheese is melted and crumb topping is golden brown. Remove from the oven and let tart cool 5 minutes before serving.
Makes 6 servings.
* Substitute reduced fat Swiss cheese to reduce calories and fat.
Brickle Tickle Sweet Potato Pie
Ingredients:
Crust:
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
3/4 cup Crisco Butter Flavor Shortening (chilled)
5 to 6 teaspoons ice water
Filling for first layer:
1/2 cup sliced almonds
2 tablespoons maple syrup
2 tablespoons brown sugar
Filling for second layer:
1-1/4 cups mashed baked sweet potatoes (about 3-4 medium)
2/3 cup granulated sugar
1/4 cup maple syrup
3 egg yolks
1/2 cup heavy cream
6 tablespoons Crisco Butter Flavor Shortening, melted
1/2 cup toasted sweet coconut, crumbled
1/2 cup toffee bits
1 teaspoon pure vanilla extract
Topping:
3 egg whites
1/8 teaspoon salt
1 7-ounce jar marshmallow creme
Additional toasted sweet coconut to sprinkle over top
Directions:
Make crust:
1. In medium bowl, combine flour, salt, and sugar.
2. Cut in Crisco using pastry blender until mixture resembles small peas.
3. Sprinkle water over mixture one tablespoon at a time and mix until dough holds together.
4. Divide dough into 2 pieces: 2/3 of dough for crust and 1/3 of dough for decorative leaves around crust.
5. Press dough into 2 flattened rounds; lightly flour rolling surface and rolling pin.
6. Roll larger round into circle to fit 9-inch pie plate. Fold dough into quarters, unfold, and press into pie plate.
7. Roll other round and cut decorative leaves to place around outer crust, using ice water to attach.
8. Cover crust with plastic wrap and place in refrigerator while preparing filling.
Make first filling layer:
1. In medium sauce pan over medium high heat, combine almonds, maple syrup, and brown sugar.
2. Stir gently until mixture comes to full boil.
3. Boil 1 minute.
4. Turn out on to wax paper and cool.
Make second filing layer:
1. Heat oven to 350 F.
2. In medium bowl combine sweet potatoes, sugar, maple syrup, egg yolks, heavy cream, melted Crisco Butter Flavor Shortening, toasted crumbled coconut, toffee bits, and vanilla.
3. Mix until well blended. Set aside.
Make topping:
1. In medium bowl, beat egg whites and salt until soft peaks form.
2. Gradually add marshmallow creme.
3. Beat until stiff peaks form.
Assemble pie:
1. Remove pie crust from refrigerator.
2. Crumble first layer and sprinkle evenly over bottom of prepared crust.
3. Gently pour second layer over first layer.
4. Bake at 350 F for 45 minutes.
5. Increase oven temperature to 375 F.
6. Spread topping over filling, covering completely and sealing to edge of pie.
7. Bake at 375 F for 8 to 10 minutes until lightly browned.
8. Sprinkle with additional toasted coconut and serve.
9. Store any remaining pie loosely covered in refrigerator.
