How To make Buckeye Pecan Butternut Pie
PART ONE:
1 lg Butternut squash
1/2 c Dark brown sugar
3 tb Maple syrup
2 Eggs
1/4 c Heavy cream
2 ts Vanilla extract
1/4 ts Salt
1/4 ts Cinnamon
1/8 ts Ground cloves
1/8 ts Grated nutmeg
PART TWO:
3 Eggs
1/2 c Brown sugar
1 c Light corn syrup
5 tb Unsalted butter -- melted
1/4 ts Salt
1 c Toasted pecan pieces
Bake squash at 350 degrees F until soft. Peel, seed, puree, and measure out 1 1/2 cup.
Whisk all of the Part One ingredients together until the sugar dissolves. Pour into an unbaked, 10-inch pie shell that has been brushed with egg white. Bake at 375 F for 25 minutes.
While that's baking, make the second part of the filling. Whisk all the Part Two ingredients (except the pecans) together. When the butternut filling is set, sprinkle evenly with pecan pieces. Gently pour the second filling over the nuts. Return pie to the oven, and bake at 325 F for 40 to 45 minutes, or until just set. Cool to room temperature and serve with lightly sweetened whipped cream. From John Beardsley, chef de cuisine, Buckeye Roadhouse Source: San Francisco Examiner, October 25, 1996
How To make Buckeye Pecan Butternut Pie's Videos
Christmas Cheesecake
This delicious cheesecake is chocked full of cranberry deliciousness!!! Very rich, yet with a tart touch that gives it a spectacular taste!!! #cranberry #delicious #satisfying
Recipe
Ingredients
Cranberry Jam:
• 16 oz fresh cranberries
• 1 cup white granulated sugar
• 1/2 Tbsp vanilla extract
Crust:
• 1½ cups graham cracker crumbs
• ¼ cup brown sugar
• 5 Tbsp butter melted
• 1 tsp vanilla extract
Cheesecake Filling:
• 24 oz cream cheese softened
• ¾ cup heavy whipping cream
• 2 Tbsp sour cream
• 2 eggs
• 1 tsp vanilla extract
• 2 Tbsp corn starch
• ½ cup white granulated sugar
• 1 vanilla bean
White Chocolate Mousse:
• 8 oz baking white chocolate bars (2-4 oz bars)
• 8 oz cream cheese softened
• 8 oz whipped topping like COOL Whip
Candied Cranberries: (Optional)
• 8 oz fresh cranberries
• 1 1/2 cups water
• 1 1/2 cups sugar
• 1/2 cup sugar or super fine sugar
Instructions
• Candied Cranberries (overnight):
• Combine water and 1 1/2 cups of sugar in a sauce pot, over medium heat. Heat the mixture until sugar is all dissolved, while stirring slowly. Take off heat.
• Let the mixture cool a bit before adding cranberries. Add cranberries, stir, cover and refrigerate overnight.
• Drain cranberries in a colander.
• Add 1/2 cup of sugar to a shallow bowl and coat cranberries is sugar. Set aside until ready to decorate.
• Quick Cranberry Jam:
• In a sauce pot, over medium heat, combine cranberries, sugar and vanilla extract. Mix well cook cranberries stirring often. Cook for 12-15 minutes. Take off heat and let it cool completely.
• Preheat the oven to 325 degrees and grease a 9 inch springform pan. You will need a large roasting pan that’s bigger and longer than the springform pan. (I use the aluminum foil disposable ones). If you are not sure about your springform holding up in water, you can wrap the outside of the springform pan in heavy duty aluminum foil from bottom up to the sides. (I recommend wrapping the outside of the springform in foil before adding the crust and cheesecake batter.)
• Crust:
• Mix the graham cracker crumbs, sugar, melted butter, and vanilla. Stir very well, until all incorporated. Press graham cracker mixture into the pan, evenly, all over the bottom and about half way up the side.
• Spread half of the cranberry jam over the crust.
• Cheesecake:
• Start beating cream cheese and sugar on medium-high speed until smooth, about 2 minutes.
• Add vanilla extract, and sour cream. Mix until combined.
• Add eggs, one at the time, beating after each addition. Scrape sides and bottom of the bowl and beat until all incorporated.
• Lower speed and add corn starch. While on medium-low speed, pour in heavy cream. Mix until all combined, scrape the sides and bottom of the bowl and mix again until smooth.
• Cut vanilla bean lengthwise and scrape out the seeds into the cheesecake batter. Mix well until incorporated throughout.
• Spoon all of the cheesecake batter into the springform, over the jam.
• Place roasting pan into the oven and place the cheesecake springform pan inside the roasting pan. Carefully add water to the roasting pan, about half way up the side of the springform.
• Bake for 70-75 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for about 10 minutes and take it out of the oven (out of the roasting pan and carefully take off the foil).
• Let it rest for 20 minutes on the counter and then gently run a greased butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don't actually have to take the cheesecake out of the pan until ready to add topping.)
• Cool cheesecake for an hour.
• Spread remaining cranberry jam over the top of the cheesecake. Cover the pan with saran wrap and place the cheesecake in the refrigerator. Refrigerate for at least 4 hours before adding the mousse.
• White Chocolate Mousse:
• Break up white chocolate bars and melt them according the to package instructions.
• Beat cream cheese with an electric mixer for a couple of minutes.
• Drizzle in melted white chocolate while continuing to beat cream cheese. Mix well.
• Fold in whipped topping gently until all combined.
• Spread white chocolate mousse over the top of the cheesecake. You can separate the mousse in two batches and use one batch to decorate with a frosting tip.
• If using candied cranberries, spread them on top of the white chocolate mousse.
Copied from willcookforsmiles.com
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#Founder #Kimball #Reason
Mastermind behind Cook's Illustrated | 0:00
Left America's Test Kitchen after dispute | 1:33
Founded CPK Media | 2:45
Sued for breach of trust | 3:32
Kimball countersued | 4:11
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Charitable work | 8:59
Married his executive producer | 9:58
Voiceover By: Danica Lopez
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Sharing helpful tips to stay keto on Thanksgiving!
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