Grapefruit Meringue Pie

Found in SL Jan/Feb 2023 issue here

 

Crust
1 1/2 cups crushed graham crackers (from about 11 cracker sheets)
2 Tbsp. granulated sugar
1/2 tsp. ground ginger
1/4 tsp. kosher salt
5 Tbsp. unsalted butter, melted
Filling
1 1/4 cups granulated sugar
1/3 cup cornstarch
2 Tbsp. grated grapefruit zest plus 1 1/4 cups fresh juice (from 2 Ruby Red grapefruit)
4 large egg yolks
4 Tbsp. unsalted butter, cubed
Meringue
4 large egg whites
1/4 tsp. cream of tartar
1/2 cup granulated sugar

Prepare the Crust: Preheat oven to 350°F. Stir together crushed graham crackers, sugar, ginger, and salt in a large bowl until combined. Stir in melted butter. Transfer to a 9-inch pie plate, pressing firmly into bottom and up sides. Bake until Crust is set and light golden brown, 12 to 14 minutes. Transfer to a wire rack; let cool completely, about 20 minutes.

Prepare the Filling: Whisk together sugar and cornstarch in a medium saucepan. Whisk in grapefruit juice, 1/2 cup water, and egg yolks; cook over medium heat, whisking constantly, until thickened, 6 to 8 minutes. Remove from heat; whisk in butter until melted and combined. Pour mixture through a fine mesh strainer into a heatproof bowl. Stir in grapefruit zest until combined.

Pour Filling into cooled Crust. Place a piece of plastic wrap directly on surface of Filling. Refrigerate until set, about 3 hours.

Prepare the Meringue: Beat egg whites and cream of tartar with an electric mixer on high speed until frothy, about 1 minute. Gradually beat in sugar. Continue beating until sugar is dissolved and stiff peaks form, about 4 minutes.

Remove plastic wrap from surface of pie. Spoon Meringue over chilled pie. Using a kitchen torch, toast Meringue until lightly browned. (Alternatively, broil pie on center rack of the oven 6 inches from heat source until just browned, 2 to 3 minutes, watching carefully to prevent Meringue from burning.) 

 

Peach Hand Pies

Found in Southern Living Aug 2023 here

 

Dough: 
3 cups all-purpose flour, plus more for work surface
3 Tbsp. granulated sugar
1 tsp. kosher salt
1/2 cup vegetable shortening, cut into cubes
1 large egg, beaten
1 cup whole buttermilk
Filling:
4 large peaches, peeled and chopped (about 2 1/2 cups)
1/4 cup packed light brown sugar
2 Tbsp. unsalted butter
2 tsp. cornstarch
1 tsp. grated fresh ginger
1/4 tsp. ground cinnamon
Pinch of kosher salt
Additional Ingredients:
1 large egg, beaten
Canola oil, for frying
Powdered sugar, for topping

Stir together flour, sugar, and salt in a large bowl until combined. Using your fingers or a pastry cutter, cut shortening into flour mixture until small pea-size pieces remain. Stir in beaten egg and buttermilk until Dough just comes together. Shape into a rectangle (about 1 inch thick), and wrap tightly in plastic wrap. Refrigerate until firm, about 1 hour.

Stir together peaches, brown sugar, butter, cornstarch, ginger, cinnamon, and salt in a medium saucepan. Bring to boil over medium-high; boil, stirring often, until peaches are tender and mixture is thickened, 4 to 5 minutes. Remove from heat; let cool to room temperature, about 1 hour.

Roll chilled Dough out on a lightly floured work surface to 1/8-inch thickness. Cut evenly into 16 (4-inch) squares, rerolling scraps up to 2 times as needed. Place Dough squares on a baking sheet lined with parchment paper, and place in refrigerator until ready to use.

Place 1 Dough square in palm of your hand, making a cup shape with your hand and the Dough. Place 2 tablespoons Filling on center of square. Brush edges of filled Dough lightly with beaten egg. Top with another square. Press edges to seal. Return to parchment-lined baking sheet; if desired, crimp with a fork. Repeat process with remaining Dough squares and Filling. Freeze until firm, about 15 minutes.


Meanwhile, fill a large Dutch oven two-thirds deep with oil. Heat over medium-high until a thermometer registers 350°F, about 10 minutes.

Working in batches, fry pies, 2 at a time, until golden brown, 4 to 5 minutes per batch. Drain on paper towels. Dust fried pies with powdered sugar. 

Ginger Maple Biscotti

From Food Network Magazine Dec 2022 here

For the Biscotti: 

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
6 tablespoons unsalted butter, at room temperature
3/4 cup granulated pure maple sugar
1/4 teaspoon salt
2 large eggs
1 teaspoon pure vanilla extract
1 cup crystallized ginger, finely chopped
 

For the Glaze:
2 cups confectioners’ sugar
2 tablespoons pure maple syrup
1 teaspoon maple extract
1/2 teaspoon ground ginger
2 to 3 tablespoons whole milk

White sprinkles, for decorating

Make the biscotti: Preheat the oven to 350˚ F and line a baking sheet with parchment paper. Whisk the flour, baking powder, ground ginger, cinnamon and nutmeg in a medium bowl. In a large bowl, beat the butter, maple sugar and salt with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then the vanilla extract (it’s OK if the mixture looks curdled). Add the flour mixture and beat on low speed until just combined. Stir in the crystallized ginger.
 

Scrape the dough into the middle of the baking sheet and gently press and shape with your hands into a 3x13" log. Bake until lightly browned on the top and sides and firm to the touch, 35 to 40 minutes. Let cool 30 minutes on the baking sheet, then remove the log to a cutting board, reserving the baking sheet and parchment.
 

Using a serrated knife, slice the log on the diagonal into 1/2- to 3/4-inch-thick slices. Arrange the slices on the baking sheet, cut-side down. Bake until the tops of the biscotti are dry and lightly browned, about 20 minutes. Transfer to a rack to cool completely.
 

Make the glaze: Whisk the confectioners’ sugar, maple syrup, maple extract, ground ginger and 2 tablespoons milk in a medium bowl until smooth. Gradually whisk in up to 1 more tablespoon milk until the glaze is a dippable consistency. Dip each biscotti halfway into the glaze, letting the excess drip off, then return to the rack. Top with sprinkles. Let set, about 10 minutes.

Mini Pumpkin Pie Gingersnap Cookie Cups

 Found this here and it looks delicious. Waiting until we have a full kitchen since it is so much mixing.

 Cookie Crust:
    1 box 12 ounces gingersnap cookies (store bought)
    1/2 cup 1 stick unsalted butter, melted
    1/4 cup Imperial Sugar Extra Fine Granulated Sugar

Pumpkin Pie Filling:

    3/4 -15 oz. can of pumpkin puree
    2 large eggs
    1/2 teaspoon salt
    1 teaspoon pumpkin pie spice
    1/2 cup Imperial Sugar Extra Fine Granulated Sugar
    1/2 cup evaporated milk

Whipped Cream Topping:

    1 cup heavy whipping cream very cold
    1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
    1/2 teaspoon pumpkin pie spice
    Optional: Caramel for drizzling

Instructions

Preheat oven to 400°F and spray mini muffin pan with non-stick baking spray.
Using food processor, pulse together the gingersnap cookies, melted butter and sugar until it resembles wet sand.
Using hands, press about a tablespoon of the cookie crust mixture into each well of the mini muffin pan, pressing mixture down on the bottom and up the sides of each well.
Bake for 8 minutes, remove from the oven and lower the oven temperature to 350°F.
Using the backside of a small spoon, press each cookie crust cup down again and let cool for a few minutes.
Using stand mixer fitted with the flat beater attachment, mix together pumpkin, eggs, salt, pumpkin pie spice, sugar and evaporated milk until all combined.
Pour filling into each of the cookie cups and bake for 25 to 28 minutes, or until filling has set.
Using stand mixer fitted with the wire whip attachment, beat the cold heavy cream on medium-high speed (setting 4) until soft peaks form, after about 4 to 5 minutes. (Tip: Place beater bowl and wire whip, or whisk, attachment in the freezer 20 minutes before using.)
Add in sugar and pumpkin pie spice and beat again for another minute or two. Place whipped cream into a piping bag fitted with a star tip and top each pumpkin pie cookie cup with the pumpkin pie spice whipped cream. Drizzle on caramel, if desired. Serve immediately.