Daisy King from Miss Daisy's Kitchen shared recipes for four different holiday desserts. (see recipes below) Miss Daisy's Kitchen, with gourmet takeout and specialty foods, is located at 1110 Hillsboro Road, in the shopping center at the corner of Mack Hatcher and Hillsboro. For more information, call (615) 599-5313 or visit www.missdaisyking.com.
Spiced Pumpkin Pie
1 Flaky Pie Crust, fitted into 9-inch pie plate and blind-baked
1 15-oz can pure pumpkin (not pumpkin pie filling)
1 cup whole milk
3 large eggs
¼ cup packed dark brown sugar
¼ cup granulated sugar
1 tbsp all-purpose flour
2 tsp pure vanilla extract
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp freshly grated nutmeg
¼ tsp salt
1/8 tsp ground pepper
Whipped cream and freshly grated nutmeg, for serving
In large bowl, whisk together (or mix with electric mixer) pumpkin, milk, eggs, sugars, flour, vanilla, cinnamon, ginger, nutmeg, salt and pepper. Transfer to baked crust and bake until set around edges and still slightly wobbly in center, 55 to 65 min in 300 degree oven.
Transfer to wire rack and let cool 1 hour, then refrigerate until chilled. Serve with whipped cream and sprinkle with nutmeg if desired.
Serves 8 to 10
Ginger Snap Crust
2 ½ cups ginger snap cookies crumbled
2 tbsp light brown sugar
1 tsp ground ginger
1 tsp ground cinnamon
1 stick unsalted butter melted
Mix all ingredients together and press into 1 9-inch pie crust. Bake for 5 minutes.
Miss Daisy’s Jackson Pie
1 cup sugar
1/4 cup butter, melted
3 eggs, slightly beaten
3/4 cup light corn syrup
1/4 teaspoon salt
2 tablespoons bourbon
1 teaspoon vanilla extract
1/2 cup chopped pecans
1/2 cups chocolate chips
1 unbaked 9-inch pie shell
Preheat the oven to 375 degrees. In a large bowl mix the sugar and butter until soft. Add the eggs, corn syrup, salt, bourbon, and vanilla. Mix until blended. Spread the pecans and the chocolate chips in the bottom of the pie shell. Pour the filling into the shell. Bake for 40 to 50 minutes. Yield: 6 servings
Caramel Cake
3 cups granulated sugar
1 1/2 cups butter
5 eggs
3 1/2 cups all purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1 1/4 cups whole milk
1 tsp. vanilla extract
Assemble ingredients and utensils. Mix sugar butter and eggs together in a bowl. Beat well.
Combine flour, baking powder and salt. Add to sugar mixture alternately with milk. Mix well.
Divide batter among 3- 9 inch
greased and floured cake pans.
Bake 30 minutes in a 350 degree oven.
Cool and then ice with the Caramel icing.
Caramel Icing
1 ½ cups brown sugar
¼ cup whole milk
2 tbsp butter
1 tsp vanilla
Assemble ingredients and utensils. In a large saucepan, combine sugar, milk and butter; bring to a boil and boil for 3 minutes, stirring constantly. Remove from heat; add vanilla. Cool to lukewarm. Bear until creamy and thick enough to spread. You can add a little cream and thick enough to spread. You can add a little cream if necessary to make it easier to spread. Yield: 1 ½ to 2 cups.
Fresh Coconut Cake
1 cup butter, softened
1 cup water
3 ½ cups all-purpose flour
3 ½ tsp baking powder
1 cup whole milk
½ tsp vanilla
½ tsp lemon flavoring
8 egg whites, stiffly beaten
Assemble ingredients and utensils. In the large bowl of a mixer, combine butter and sugar; add flour, baking powder, milk, vanilla and lemon flavoring. Fold in stiffly beaten egg whites. Pour into 2 9-inch or 3 8-inch greased and floured cake pans. Bake in a preheated 350 degree oven for 30 to 35 minutes. Yield: 10 servings.
Icing
3 cups sugar
1 cup water
2 tsp apple cider vinegar
½ tsp cream of tartar
1 tsp vanilla
1 tsp lemon flavoring
1 ½ cups fresh coconut, grated
Assemble ingredients and utensils. In a heavy saucepan, combine sugar, water, and vinegar; stir and cook until it reaches thread stage. In a separate bowl, beat egg whites and cream of tartar. Pour sugar mixture over egg whites; beat constantly. Add vanilla and lemon flavoring; stir in coconut. Spread on cool cake.
