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FareShare Gazette Recipes --November 1999 - K's



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Kris's Perfect Apple Crisp
Kahlua Pecan Pie

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                     *  Exported from  MasterCook  *
                             Kahlua Pecan Pie
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Volume 2-11, Nov. '99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Pastry Crust
     1/4  cup           butter
     3/4  cup           sugar
   1      teaspoon      vanilla
   2      tablespoons   flour
   3                    eggs
     1/2  cup           Kahlua
     1/2  cup           dark corn syrup
     3/4  cup           evaporated milk
   1      cup           whole or chopped pecans
     1/2  cup           heavy cream -- whipped
                        pecan halves
Line a 9 inch pie plate with your favorite pastry recipe.  Chill.  Set 
oven at 400 degrees. 
Cream together: butter, sugar, vanilla, flour.  Mix well.  Beat in eggs, 
one at a time. Stir in Kahlua, corn syrup, evaporated milk, pecans.  Mix 
well, pour into pie pan.  Bake for 10 minutes, then reduce heat to 325 
degrees and bake until firm (about 40 minutes).  Chill.   
When ready to serve, garnish with cream and pecan halves. Serves 8-10.
Chefdujour**Kahlua Pecan Pie**
Posted to FareShare 11-99  Visit us at
Edited and/or Formatted by Art Guyer at ThePoint.beachlink.comPRE>
Year 2 Volume 11 Number 14
23 November, 1999  Tuesday
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                        Kris's Perfect Apple Crisp
Recipe By     : From the book:  "Dessert Circus at Home" by Jacques Torres
Serving Size  : 8    Preparation Time :0:00
Categories    : Desserts                         Apples
                Volume 2-11, Nov. '99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10                    McIntosh apples
     3/4  cup           Unbleached all-purpose flour 
                            [4 ounces/120 grams]
     1/2  cup           Granulated sugar [3.8 ounces/110 grams]
     1/2  cup           Light brown sugar  [2.5 ounces/70 grams]
                        -- Firmly packed
     1/2  cup           Cold unsalted butter [4 ounces/120 grams] -- cubed
   1      Pinch         ground cinnamon
   1      Pinch         salt
   1      Pinch         freshly grated nutmeg
     1/2  cup           Pecans or walnuts [2.3 ounces/65 grams] -- chopped
     1/2  cup           Apple cider [2 ounces/60 grams] -- optional
                        Vanilla ice cream
Preheat the oven to 350F (176C). Use a sharp paring knife or apple peeler 
to peel the apples. Slice them in half and remove the cores, then slice 
the apple halves into thick segments.  Kris likes to use thinner slices 
and I prefer chunks. Set aside.
Combine the flour, sugars, butter, cinnamon, salt, and nutmeg in a large 
mixing bowl. Use a pastry blender to cut the butter into the blended 
ingredients. The finished mixture should be crumbly, and you will be able 
to see small chunks of butter in it. Mix in the chopped nuts. Do this 
after you work in the butter so you won't have to crunch through the nuts.
Lightly spray an 8-inch casserole or souffle dish with vegetable
cooking spray. Fill the dish about half full with the apples. Add 
about half of the apple cider and cover with a generous portion 
of the flour mixture. Top with the remaining apples and cider. 
The apples should mound over the top of the dish because they will 
shrink as they bake. Cover with the remaining flour mixture. Place 
in the oven and bake, covered, for about 30 minutes. Then uncover 
and bake until the topping is a dark golden brown and appears dry, 
about an additional 30 minutes. Remove from the oven and spoon 
into small bowls. I always serve it warm with vanilla ice cream so 
the ice cream melts into the apple crisp.
We usually make a double batch. You can freeze the baked apple 
crisp well-wrapped in plastic wrap. When you are ready for it
again, allow it to thaw. If I am going to reheat the whole 
dish, I do it in the oven at 350F (176C) for 20 to 30 minutes. 
Otherwise, spoon it into small bowls and reheat each bowl in the 
microwave on high power for 60 to 90 seconds.
From the book:  "Dessert Circus at Home" by Jacques Torres
Author's Note:
      This is a good dessert for any beginner to make. On our 
      team, we decide the difficulty of a dessert based on 
      whether we think Kris can do it. If she can, the rating 
      is Easy. She doesn't cook or bake very often, but when
      she does, this is what she makes. I create fancy desserts 
      all day at work, but when it is my turn to choose, this 
      one is always on my list. Kris likes to use McIntosh 
      apples for this recipe, but you can use any kind you 
      like. If you like ice cream even a little bit, serve it 
      with this dessert -- apple crisp without ice cream is like
      cookies without milk!
      Copyright 1999 by Jaques Torres.  All rights reserved. 
From the TODAY.MSNBC.COM recipe site (11-10-99)
Formatted in MasterCook and edited by Art Guyer at [Art Guyer]
                   - - - - - - - - - - - - - - - - - - 
NOTES : Yield: One 8-inch casserole; about 8 servings 
Year 2 Volume 11 Number 4
11 November, 1999  Thursday


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