Tuesday, December 1, 2015

Pumpkin Pie




* For two Pie Pastry 9" pan

Ingredients:
  • 3 cups of All Purpose Flour
  • 10 Tbsp Cold Butter, cut into cubes
  • 1/2 cup of Cold Vegetable Shortening, cut into cubes
  • 1 tsp Salt
  • 8 - 10 Tbsp of Ice Water
  • 2 Tbsp Sugar

Directions :

1) In a food processor add the flour and salt, pulse once to incorporate.

2) Add the butter and shortening, pulse about 10 times or until the butter is about the size of peas and distributed evenly.

3) While pulsing and 1 tbsp of ice water until the dough comes together when pinched between fingers.

4) Dump the dough in a lightly floured surface and quickly form into a disk.

5) Wrap dough and pop it in the fridge for about half an hour before using.

Source : 
http://www.laurainthekitchen.com/recipes/basic-pie-crust/

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** For the Pumpkin Pie Filling

Ingredients
  • 1 (8-ounce) package cream cheese, softened
  • 2 cups Fresh Pumpkin Puree, Click here for Recipe
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1 egg plus 2 egg yolks, slightly beaten
  • 1 cup half-and-half
  • 1/4 cup (1/2 stick) melted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger, optional
  • 2 Pie Dough
  • Whipped cream, for topping

Directions
Preheat the oven to 350 degrees F.

Place 2 piece pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.


Source : 

http://www.foodnetwork.com/recipes/paula-deen/pumpkin-pie-recipe.html

Kue Lumpur Labu Kuning




Kue Lumpur Labu Kuning

Bahan : 
  • 1 butir telur
  • 100 gram (1/2 cup) Gula pasir
  • 1/4 sdt garam
  • 200 ml Santan Kara
  • 200 gr (1 Cup) Pumpkin Puree
  • 100 gr ( 3/4 cup ) All purpose Flour
  • 40 gr (3tbsp) Mentega yang dilelehkan

Cara Pembuatan : 
  1. Mixer telur dan gula pasir hingga putih dan mengembang, masukan garam dan kocok rata.
  2. Kecilkan kecepatan mixer tambahkan santan, pumpkin puree, dan terigu sedikit demi sedikit, terakhir masukan mentega leleh, dan mixing hingga rata.
  3. Panaskan cetakan kue lumpur yang sudah di spray dengan butter spray, tuang adonan hingga 3/4 penuh… tutup dengan tutup panci, tunggu sekitar 3-5 menit (hingga adonan tidak basah) tambahkan Kismis atau topping yang diinginkan. Tutup lagi dan biarkan hingga matang. 
  4. Angkat dan sajikan.

Sumber :
https://cookpad.com/id/resep/312199-kue-lumpur-labu-kuning

Pumpkin CreamCheese Muffins with Pecan Cinnamon Streusel





Pumpkin Creamcheese Muffins (For 24 Muffins)


Ingredients

  • 1 (8 ounce) package cream cheese 
  • 1 egg 
  • 1 teaspoon vanilla extract 
  • 3 tablespoons brown sugar 
  • 4 1/2 tablespoons all-purpose flour 
  • 5 tablespoons white sugar 
  • 3/4 teaspoon ground cinnamon 
  • 3 tablespoons butter 
  • 3 tablespoons chopped pecans 
  • 2 1/2 cups all-purpose flour 
  • 2 cups white sugar 
  • 2 teaspoons baking powder 
  • 2 teaspoons ground cinnamon 
  • 1/2 teaspoon salt 
  • 2 eggs 
  • 1 1/3 cups canned pumpkin 
  • 1/3 cup olive oil 
  • 2 teaspoons vanilla extract 

Directions
  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners. 
  2. To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside. 
  3. For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside. 
  4. For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth. 
  5. Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping. 
  6. Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes (Depend on oven, I baked around 15 mins).
Source :
http://allrecipes.com/recipe/8458/pumpkin-cream-cheese-muffins/?internalSource=recipe%20hub&referringId=1090&referringContentType=recipe%20hub

Homemade Pie Pastry



Homemade Pie Pastry


For two Pie Pastry 9" pan

Ingredients:
  • 3 cups of All Purpose Flour
  • 10 Tbsp Cold Butter, cut into cubes
  • 1/2 cup of Cold Vegetable Shortening, cut into cubes
  • 1 tsp Salt
  • 8 - 10 Tbsp of Ice Water
  • 2 Tbsp Sugar

Directions :

1) In a food processor add the flour and salt, pulse once to incorporate.

2) Add the butter and shortening, pulse about 10 times or until the butter is about the size of peas and distributed evenly.

3) While pulsing and 1 tbsp of ice water until the dough comes together when pinched between fingers.

4) Dump the dough in a lightly floured surface and quickly form into a disk.

5) Wrap dough and pop it in the fridge for about half an hour before using.

Source : 
http://www.laurainthekitchen.com/recipes/basic-pie-crust/

Kue Talam Labu Kuning



Kue Talam Labu Kuning 

Bahan :
  • 180 gr ( 2 x 1/3 cup) Pumpkin Puree
  • 200 ml Santan Kental
  • 50 gr Tepung Beras / Rice Flour
  • 25 gr Tapioca Starch
  • 100 gr ( 1/2 cup ) Gula
  • 2 butir telur
  • 1/2 sdt garam
Bahan Topping Santan :

  • 180 - 200 ml Santan Kental
  • 40 - 50 gr Tepung Beras
  • 1/2 sdt garam
  • *Gula secukupnya (resep asli tidak memakai gula) 

Cara Membuat :
  1. Campur semua bahan adonan lalu mixer hingga rata dan halus. Diamkan sekitar 10-15 menit sebelum di tuang ke cetakan. 
  2. Jika menggunakan kukusan manual dipanaskan dulu alat kukusnya sambil ditutup dengan kain. Jika menggunakan electric steamer tidak perlu dipanaskan. 
  3. Tuang adonan ke dalam cetakan yang sudah di spray dengan butter spray, hingga 2/3 penuh. Tutup dengan kain alat kukusnya, dan kukus selama 8 - 15 menit tergantung kukusan, cek konsistensi adonan dengan tusuk gigi, sampai cukup firm. 
  4. Untuk adonan topping di campur semua kedalam mangkok dan diaduk rata, kemudian tuang ke atas permukaan adonan yang sedang dikukus, dan kukus kembali antara 5 - 10 menit sambil dilihat konsistensi adonan. Lama pengukusan tergantung alat kukus, saya menggunakan electric steamer. 
  5. Setelah matang diamkan beberapa saat (5 -10 menit) hingga kue tidak terlalu panas, dan bisa dengan mudah dikeluarkan dari cetakan 
  6. Kue siap disajikan.. untuk sekitar kurang lebih 24 buah kue.

Resep berdasarkan : 
http://hesti-myworkofart.blogspot.com/2014/01/talam-labu-ubi-ungu.html